CN115886169A - 一种黑米清汁发酵饮料及制备工艺 - Google Patents
一种黑米清汁发酵饮料及制备工艺 Download PDFInfo
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Abstract
本发明涉及一种黑米清汁发酵饮料及制备工艺,包括菌种制备、谷物粉碎、糊化、离心、灭菌、接种、发酵、调配及混合。本发明以黑米为主要原料,采用现代生物技术手段和混菌联合发酵工艺,通过双菌株发酵、两段式控制生产方式,简化工艺路线,兼顾乳酸菌发酵产酸和酵母菌产酯的效果,缩短生产周期;且将谷物糖化之甜、稻麦乳酿之酸及黑米醇酯之香有机融为一体,谷香浓郁、入口清爽,风味独特,色泽迷人;同时对黑米糖化和发酵后的滤渣进行了再利用,既提高原料的利用率,又避免原料的浪费,实现了生产利益最大化。
Description
技术领域
本发明属于饮料加工技术领域,具体涉及一种黑米清汁发酵饮料及制备工艺。
背景技术
作为食品中最大的品类,饮料具有庞大的市场容量和稳定的消费群体,未来的发展趋势也必将转向天然、营养和具有保健功能。从饮料行业的发展历史看,先后经历了碳酸饮料、果汁饮料、茶饮料、矿泉水饮料时代,消费者对饮料的要求,逐渐趋向健康与原生态,“营养、多元、个性、便捷”将成为饮料行业的主旋律,未来各类植物蛋白饮料、燕麦等粗粮饮料、低糖无糖饮料、发酵饮料、营养素强化饮料等类型产品将迎来创新发展的新高峰;从趋势上看,预计未来几年市场容量将达到千亿元,粗粮饮品市场潜在需求巨大,市场前景广阔。
“谷物发酵饮料”是指以大米、薏米、大麦、小麦、玉米、大豆等谷物为主要原料,经糖化、发酵、调配等加工工艺制得的饮料产品,使用的菌种主要有乳酸菌、酵母菌、醋酸菌和食用真菌等。谷物发酵饮料不仅营养丰富,还具有诸多功能,如:调节肠道菌群、增强人体免疫力、降脂抗氧化等,因此,在饮料中更受欢迎。
黑米是我国古老而名贵的珍贵稻种,种植广泛,资源丰富,极具特色,具有上千年的栽培史。明代李时珍在《本草纲目》中记载,黑米具有“滋阴补肾、健脾暖肝、明目活血”等功效,其蛋白质含量平均高达13.02%,氨基酸模式接近人体所需,比普通白米高出25%,黑米中钙、铜、磷、铁、锰、锌、VA、VB1、VB2、VC等矿物元素和维生素也十分丰富。除此之外,黑米的皮层中还含有一些高效的生物活性物质,如甾醇、黄酮、花青素、生物碱等,其中黄酮类含量为0.10-1.70%,花色苷含量高达0.65-14.98mg/kg,酚类含量为2.31~4.84mg/g,能够起到抗炎、抗过敏、抗氧化、改善微循环、提高机体免疫功能、清除自由基、改变体内酶活性和预防衰老的作用。近些年来,黑米的营养成分及功能使其在食品行业的综合利用前景广阔,大量的创新特色成果将极大推动黑米的产业化生产和规模化利用。
目前,国内外黑米产品的开发和利用仍属于初级阶段,产品主要集中在粮谷粥类、发酵面制品、膳食纤维饼干等领域,黑米清汁发酵饮料的研究及规模化发酵生产技术处于空白状态。本专利以黑米为主要原料,采用现代生物技术手段和混菌联合发酵工艺,将谷物糖化之甜、稻麦乳酿之酸及黑米醇酯之香有机融为一体,研发出一款谷物清汁饮料。
发明内容
本发明的目的在于克服现有技术的不足,提供一种黑米清汁发酵饮料及制备工艺。
本发明解决其技术问题是通过以下技术方案实现的:
一种黑米清汁发酵饮料制备工艺,其特征在于:所述工艺步骤为:
S1、菌种制备
异常汉逊酵母母种制备:将葡萄糖2.0%、蛋白胨1.0%及酵母浸粉0.5%装入装液量为100/250mL三角瓶中培养,培养温度121℃,压力0.1MPa,灭菌20min;从斜面挑取1菌环异常汉逊酵母,置于培养基中,在温度28℃、转速100r/min条件下恒温培养18h;
鼠李糖乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
副干酪乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
S2、谷物粉碎
取一定量的黑米,清洗后于70℃条件下烘干,用粉碎机进行粉碎,过40目筛备用;
S3、谷物糊化
将黑米细粉与蒸馏水以1:10~1:20的比例在90~95℃以上糊化15~20min,降温至55~60℃,使用2mol/L盐酸调节pH至4.0~4.5,酶制剂总添加量为0.6%~0.8%,其中葡萄糖淀粉酶(20000U/g)与α-淀粉酶(200000U/g)比例为2:1,温度60~65℃,搅拌酶解2~2.5h;
S4、离心
黑米糊化降温至40℃以下,将酶解液采用离心机进行离心,6000r/min~10000r/min离心10min~15min,取上清液并加入蒸馏水至原体积,此时糖化液折光值约为4.8~5.2,pH值为3.8~4.2,用2mol/L氢氧化钠或盐酸调节至pH4.0;
S5、灭菌,配置培养基
发酵罐121℃,0.1MPa,灭菌30min,进行空消,将黑米糖化后分离的滤渣转移至罐内,黑米糖化液添加量为目标发酵液体积的30~50%,果葡糖粉添加量为1.0~3.0%,其余用蒸馏水补足,115℃,灭菌15min,进行实消,脱脂乳粉添加量为0.5%,以1:5溶于蒸馏水中,113℃,灭菌20min,分别灭菌处理后,将脱脂乳粉与糖化液混合;
S6、接种
所有菌种同时接种,接种量为2.0%~4.0%,类干酪乳杆菌:鼠李糖乳杆菌:异常汉逊酵母=2:2:1;
S7、发酵
34℃静置恒温培养24~28h,20℃100r/min摇床培养8~16h,发酵结束后,有淡淡乙酸乙酯气味,无明显酒精味,pH值为2.9~3.1,乙醇含量<0.5%;
S8、离心
将黑米发酵液采用管式离心机进行离心,6000r/min~10000r/min,离心10min~15min,去除不溶物、杂质;
S9、调配
将黑米糖化液与混合谷物发酵液以5:1~3:1进行混合,添加2.0~5.0%白砂糖,0.25%-0.75%菊粉;
S10、混合
将上述调配液进行充分混合。
一种由所述制备工艺加工而成的黑米清汁发酵饮料。
本发明的优点和有益效果为:
1、本发明以黑米为主要原料,采用现代生物技术手段和混菌联合发酵工艺,通过双菌株发酵、两段式控制生产方式,简化工艺路线,兼顾乳酸菌发酵产酸和酵母菌产酯的效果,缩短生产周期。
2、本发明首创黑米发酵饮料清汁生产工艺,打破传统谷物饮料浊汁独领的固定模式,通过独特发酵技术,经澄清、瞬灭、灌装、包装等工艺制成,将谷物糖化之甜、稻麦乳酿之酸及黑米醇酯之香有机融为一体,谷香浓郁、入口清爽,风味独特,色泽迷人。
3、本发明采用清洁生产工艺,对黑米糖化和发酵后的滤渣进行了再利用,既提高了原料的利用率,又避免了原料的浪费,实现了生产利益最大化。
4、本发明选用菊粉辅助调配饮料口感,富含膳食纤维,可增殖益生菌,抑制有害菌,调节肠道功能,重建肠道菌群平衡。
5、本发明作为谷物发酵饮料,既能保留原料本身独特的营养物质,还可以通过发酵产生对人体有益的代谢产物,如有机酸、必须氨基酸、不饱和脂肪酸、寡糖低聚糖、B族维生素、微量元素等,与普通配制谷物饮料相比,更具备营养价值优势。
附图说明
图1为本发明的工艺流程图。
具体实施方式
下面通过具体实施例对本发明作进一步详述,以下实施例只是描述性的,不是限定性的,不能以此限定本发明的保护范围。
一种黑米清汁发酵饮料制备工艺,其创新之处在于:所述工艺步骤为:
S1、菌种制备
异常汉逊酵母母种制备:将葡萄糖2.0%、蛋白胨1.0%及酵母浸粉0.5%装入装液量为100/250mL三角瓶中培养,培养温度121℃,压力0.1MPa,灭菌20min;从斜面挑取1菌环异常汉逊酵母,置于培养基中,在温度28℃、转速100r/min条件下恒温培养18h;
鼠李糖乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
副干酪乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
S2、谷物粉碎
取一定量的黑米,清洗后于70℃条件下烘干,用粉碎机进行粉碎,过40目筛备用;
S3、谷物糊化
将黑米细粉与蒸馏水以1:10~1:20的比例在90~95℃以上糊化15~20min,降温至55~60℃,使用2mol/L盐酸调节pH至4.0~4.5,酶制剂总添加量为0.6%~0.8%,其中葡萄糖淀粉酶(20000U/g)与α-淀粉酶(200000U/g)比例为2:1,温度60~65℃,搅拌酶解2~2.5h;
S4、离心
黑米糊化降温至40℃以下,将酶解液采用离心机进行离心,6000r/min~10000r/min离心10min~15min,取上清液并加入蒸馏水至原体积,此时糖化液折光值约为4.8~5.2,pH值为3.8~4.2,用2mol/L氢氧化钠或盐酸调节至pH4.0;
S5、灭菌,配置培养基
发酵罐121℃,0.1MPa,灭菌30min,进行空消,将黑米糖化后分离的滤渣转移至罐内,黑米糖化液添加量为目标发酵液体积的30~50%,果葡糖粉添加量为1.0~3.0%,其余用蒸馏水补足,115℃,灭菌15min,进行实消,脱脂乳粉添加量为0.5%,以1:5溶于蒸馏水中,113℃,灭菌20min,分别灭菌处理后,将脱脂乳粉与糖化液混合;
S6、接种
所有菌种同时接种,接种量为2.0%~4.0%,类干酪乳杆菌:鼠李糖乳杆菌:异常汉逊酵母=2:2:1;
S7、发酵
34℃静置恒温培养24~28h,20℃100r/min摇床培养8~16h,发酵结束后,有淡淡乙酸乙酯气味,无明显酒精味,pH值为2.9~3.1,乙醇含量<0.5%;
S8、离心
将黑米发酵液采用管式离心机进行离心,6000r/min~10000r/min,离心10min~15min,去除不溶物、杂质;
S9、调配
将黑米糖化液与混合谷物发酵液以5:1~3:1进行混合,添加2.0~5.0%白砂糖,0.25%-0.75%菊粉;
S10、混合
将上述调配液进行充分混合。
一种由所述制备工艺加工而成的黑米清汁发酵饮料。
尽管为说明目的公开了本发明的实施例和附图,但是本领域的技术人员可以理解:在不脱离本发明及所附权利要求的精神和范围内,各种替换、变化和修改都是可能的,因此,本发明的范围不局限于实施例和附图所公开的内容。
Claims (2)
1.一种黑米清汁发酵饮料制备工艺,其特征在于:所述工艺步骤为:
S1、菌种制备
异常汉逊酵母母种制备:将葡萄糖2.0%、蛋白胨1.0%及酵母浸粉0.5%装入装液量为100/250mL三角瓶中培养,培养温度121℃,压力0.1MPa,灭菌20min;从斜面挑取1菌环异常汉逊酵母,置于培养基中,在温度28℃、转速100r/min条件下恒温培养18h;
鼠李糖乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
副干酪乳杆菌母种制备:称取MRS肉汤培养基5.5g,溶于100mL蒸馏水中然后装入装液量为100/250mL的三角瓶中,培养温度121℃,灭菌15min,用移液枪吸取保藏管中的菌液0.3~0.5mL,置于培养基中,37℃,静置培养18h;
S2、谷物粉碎
取一定量的黑米,清洗后于70℃条件下烘干,用粉碎机进行粉碎,过40目筛备用;
S3、谷物糊化
将黑米细粉与蒸馏水以1:10~1:20的比例在90~95℃以上糊化15~20min,降温至55~60℃,使用2mol/L盐酸调节pH至4.0~4.5,酶制剂总添加量为0.6%~0.8%,其中葡萄糖淀粉酶(20000U/g)与α-淀粉酶(200000U/g)比例为2:1,温度60~65℃,搅拌酶解2~2.5h;
S4、离心
黑米糊化降温至40℃以下,将酶解液采用离心机进行离心,6000r/min~10000r/min离心10min~15min,取上清液并加入蒸馏水至原体积,此时糖化液折光值约为4.8~5.2,pH值为3.8~4.2,用2mol/L氢氧化钠或盐酸调节至pH4.0;
S5、灭菌,配置培养基
发酵罐121℃,0.1MPa,灭菌30min,进行空消,将黑米糖化后分离的滤渣转移至罐内,黑米糖化液添加量为目标发酵液体积的30~50%,果葡糖粉添加量为1.0~3.0%,其余用蒸馏水补足,115℃,灭菌15min,进行实消,脱脂乳粉添加量为0.5%,以1:5溶于蒸馏水中,113℃,灭菌20min,分别灭菌处理后,将脱脂乳粉与糖化液混合;
S6、接种
所有菌种同时接种,接种量为2.0%~4.0%,类干酪乳杆菌:鼠李糖乳杆菌:异常汉逊酵母=2:2:1;
S7、发酵
34℃静置恒温培养24~28h,20℃100r/min摇床培养8~16h,发酵结束后,有淡淡乙酸乙酯气味,无明显酒精味,pH值为2.9~3.1,乙醇含量<0.5%;
S8、离心
将黑米发酵液采用管式离心机进行离心,6000r/min~10000r/min,离心10min~15min,去除不溶物、杂质;
S9、调配
将黑米糖化液与混合谷物发酵液以5:1~3:1进行混合,添加2.0~5.0%白砂糖,0.25%-0.75%菊粉;
S10、混合
将上述调配液进行充分混合。
2.一种由权利要求1所述制备工艺加工而成的黑米清汁发酵饮料。
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