CN117511691A - 一种五味子复合果醋的液态发酵工艺 - Google Patents
一种五味子复合果醋的液态发酵工艺 Download PDFInfo
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- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
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Abstract
本发明公开了一种五味子复合果醋的液态发酵工艺,属于食品发酵技术领域。该液态发酵工艺包括以下步骤:(1)五味子:龙眼肉:黑枸杞:人参:酸枣仁按3‑5:2‑4:1‑3:1‑3:1‑3的重量比例称取上述原料,按照上述原料总重量450‑550g:0.5‑1.5L的比例加入蒸馏水,榨成复合果汁;(2)用白砂糖调整复合果汁的初始糖度至18‑22%,同时调节复合果汁的初始pH至2.5‑3.5;(3)酿酒酵母接种量为0.5‑0.7%,发酵温度为27‑29℃;(4)过滤;(5)巴氏杀菌;(6)醋酸杆菌接种量为0.02‑0.04%,发酵温度29‑31℃,摇床转速100‑120r/min,发酵时间为6‑8d。
Description
技术领域
本发明属于食品发酵技术领域,尤其涉及一种五味子复合果醋的液态发酵工艺。
背景技术
五味子又叫山花椒、软枣子、面藤,是木兰科植物的晒干果实,性温,食之酸,是一种重要的药食两用食材。五味子富含木脂素、有机酸、多糖、挥发油等成分,可以清除体内自由基,调节中枢神经系统,改善睡眠质量,提高机体免疫力。其中,木脂素可以兴奋中枢神经,刺激损伤的脑神经细胞,对老年痴呆所出现的记忆障碍和学习认知能力减弱有一定的改善作用。五味子在我国种植范围广,其丰富的营养成分,在营养保健和创新药物方面有着举足轻重的地位,将其制作成功能性食品,具有极大的市场潜力和竞争力。
龙眼肉,中药名。为无患子科植物龙眼Dimocarpus longanLour.的假种皮。我国西南部至东南部栽培很广,以福建最盛,广东次之;云南及广东、广西南部亦见。具有补益心脾,养血安神之功效。常用于气血不足,心悸怔忡,健忘失眠,血虚萎黄。《本草求真》:“龙眼气味甘温,多有似于大枣,但此甘味更重,润气尤多,于补气之中,又更存有补血之力,故书载能益脾长智,养心保血,为心脾要药,是以心思劳伤而见健忘、怔忡、惊悸,暨肠风下血,俱可用此为治。盖血虽属心生,而亦赖脾以统,思虑而气既耗,则非甘者不能以补,思虑而神更损,则非润者不能以补。龙眼甘润兼有,既能补脾固气,复能保血不耗,则神气自尔长养,而无惊悸健忘之病矣。按古归脾汤有用龙眼肉以治心脾伤损,义实基此。非若大枣力专补脾,气味虽甘,其性稍燥,而无甘润和柔,以至于极之妙也。《理虚元鉴》:“龙眼大补心血,功并人参,然究为湿热之品,故肺有郁火,火亢而血络伤者,服之必剧。世医但知其补,而昧于清温之别,凡遇虚劳,心血衰少,夜卧不宁之类,辄投之。殊不知肺火既清之后,以此大补心脾,信有补血安神之效,若肺有郁伏之火,服之则反助其火;若正当血热上冲之时,投此甘温大补之味,则血势必涌溢加冲,不可慎也。
黑枸杞可以治疗心热病、心脏病、月经不调等病症。黑果枸杞中含有蛋白质、维生素以及矿物质等多种营养成分,食用价值较高,其果实也含有丰富的花青素成分,具有抗氧化和抗过敏功能,增强人体免疫力和改善睡眠。黑果枸杞的营养价值要高于普通枸杞,可开发相应的保健饮料、食品等。黑果枸杞味甘、性平,富含蛋白质、枸杞多糖、氨基酸、维生素、矿物质、微量元素等多种营养成分。还含有丰富的黑果色素(天然原花青素,简称OPC),其OPC含量超过蓝莓,截止到2016年发现的OPC含量最高的天然野生植物。原花青素OPC是最有效的天然水溶性自由基清除剂,其功效是VC的20倍、VE的50倍。黑果枸杞被誉为野生的“蓝色妖姬”。
人参被人们称为“百草之王”,是闻名遐迩的“东北三宝”之一,人参品类众多,但唯独产自长白山的方为珍品,如吉林的“森娃娃”等,更是驰名中外、老幼皆知的名贵药材及补之上品。补肾、补血、补肺、补气。主要功效:大补元气,复脉固脱,补脾益肺,生津止渴,安神益智。近年来的研究表明人参皂甙对睡眠剥夺大鼠睡眠与学习记忆有改善作用。现代医学表明,人参治疗神经衰弱和精神病:人参能调节中枢神经系统,可以治疗神经衰弱。对兴奋型神经衰弱的患者,常配以远志、酸枣仁;对抑郁型患者,常配以黄芩、龙骨;对于植物神经功能紊乱而自汗的患者,配以五味子、白芍、浮小麦。患者服用人参后,可减轻或消除头痛、心悸、失眠、健忘、全身无力等症状,并使体重增加。人参对无力型和抑郁型精神病、精神分裂症、中毒或传染病引起的精神病、退化性精神病亦有疗效。人参还可以提高人的记忆力,提高工作效率,增强身体耐力和运动器官的准确度。根据国家卫健委,国家市场监督管理局发布的文件,人参在限定适用范围和剂量内可以作为药食两用。
酸枣仁,中药材名。本品为鼠李科植物酸枣的种子。秋季果实成熟时采收,将果实浸泡一宿,搓去果肉,捞出,用石碾碾碎果核,取出种子,晒干。药理作用有,、催眠作用酸枣仁煎剂给大白鼠口服或腹腔注射均表现镇静及嗜眠,无论白天或黑夜,正常状态或咖啡,因引起的兴奋状态,酸枣仁均能表现上述作用,小白鼠口服时的镇静指数为1.95,与巴比妥类药物表现协同作用,酸枣仁连续应用6天,可使动物睡眠变浅,持续时间缩短,即产生耐受性,但停药1周后可消失。口服酸枣仁可使防御性运动性条件反射次数显着减少,内抑制扩散,条件反射消退,抑制猫由吗啡引起的躁狂现象。生枣仁与炒枣仁的镇静作用并无区别,但生枣仁作用较弱,久炒油枯后则失效,有认为其镇静的有效成分可能与油有关,另有认为与水溶性部分有关。现代医学表明:酸枣仁总皂苷改善对氯苯丙氨酸诱导失眠大鼠模型学习记忆损伤机制的研究,酸枣仁汤可以调节睡眠防治阿尔茨海默病,酸枣仁汤防治睡眠剥夺性大鼠学习记忆功能变化及其对NLRP3通路的影响。
果醋可分为单一型果醋和复合型果醋,以果蔬或药材等为原料,采用酵母菌和醋酸菌发酵而成,是一种营养丰富、口感清爽的酸性饮品或调味品。它富含有机酸、维生素、多种矿物质元素和氨基酸,具有调节体内酸碱平衡、抑菌消炎、降低血清总胆固醇、抗氧化作用、消除疲劳、增强免疫力、防癌抗癌、保护大脑、开发智力、美容护肤等功效。
我国果醋酿造主要采用固态发酵法、液态发酵法以及先固后液法进行发酵,根据代谢产物收获方式,可分为分批发酵和连续发酵。范作卿等以新鲜桑葚为原料,采用液态发酵法进行酿造,控制好发酵条件,能较大程度上保留桑葚中的营养成分,成品果香浓郁,但其香气成分有待进一步研究。陈珍金等通过单因素试验和正交试验优化柿子醋的液态发酵工艺并用明胶进行后工艺处理,酿制出清亮透明、风味俱佳的柿子醋。市场上目前大多采用液态发酵法酿造果醋,产量高,成本低,但也存在着发酵时间短,产生酒精速度快,导致其他一些成分发酵不完全,产生香气成分较少等缺点,需用后熟或回淋发酵的方法来增加产品的风味以及质地。本实验采用两次液态发酵法制作复合果醋,其操作方法简单易执行,菌体生长快,发酵周期短,不受季节的限制,可最大程度上利用原料资源,进行规模化生产。
现代年轻人养生保健意识的增强,使得集营养和保健为一身的果醋受到人们的喜爱,掀起了一波喝果醋的热潮。但是国内的生产工艺尚不成熟且未有健全的管理体系,存在着风味不良、品质不佳等现象,影响果醋的发展步伐。目前,果醋发酵还没有统一的菌种,大都使用AS1.14和沪酿1.01。在优化果醋酿造工艺条件上,主要研究混菌发酵、固定化菌种、寻找高耐酸性菌种、过滤杀菌、澄清等方面对产品品质及产量的影响。
发明内容
本发明的目的之一在于提供一种五味子复合果醋的液态发酵工艺,所述液态发酵工艺包括以下步骤:
(1)复合果汁的制备:五味子:龙眼肉:黑枸杞:人参:酸枣仁按3-5:2-4:1-3:1-3:1-3的重量比例称取上述原料,按照上述原料总重量450-550g:0.5-1.5L的比例加入蒸馏水,榨成复合果汁;
(2)成分调整:用白砂糖调整复合果汁的初始糖度至18-22%,同时调节复合果汁的初始pH至2.5-3.5;
(3)酒精发酵:酿酒酵母接种量为0.5-0.7%,发酵温度为27-29℃;
(4)过滤;
(5)巴氏杀菌;
(6)醋酸发酵:醋酸杆菌接种量为0.02-0.04%,发酵温度29-31℃,摇床转速100-120r/min,发酵时间为6-8d。
优选地,所述步骤(1)之前还要进行原料预处理,即将干燥的五味子、龙眼肉、黑枸杞、人参、酸枣仁进行蒸制。
更优选地,所述步骤(1)中五味子:龙眼肉:黑枸杞:人参:酸枣仁的重量比例为4:3:2:2:2。
更优选地,所述步骤(1)中原料总重量与蒸馏水的体积比为500g:1L。
更优选地,所述步骤(2)中初始糖度为20%,初始pH为3。
更优选地,所述步骤(3)中酿酒酵母接种量为0.6%,发酵温度为28℃。
更优选地,所述步骤(6)中醋酸杆菌接种量为0.03%,发酵温度30℃。
更优选地,所述步骤(6)摇床转速110r/min,发酵时间为7d。
本发明的目的之二在于提供上述液态发酵工艺制备得到的五味子复合果醋。
与现有技术相比,本发明具有如下有益效果:
本发明五味子复合果醋的最佳生产工艺是醋酸杆菌接种量为0.03%,发酵温度为30℃,恒温振荡培养的转速为110r/min,发酵时间为7d。在此优化的工艺流程下,可制得总酸含量为2.85mg/100mL的五味子复合果醋。与单一果醋相比,复合果醋的口感丰富,风味独特,兼具多种原料的营养成分,具有良好的营养保健功效。
本发明制得的复合果醋具备了五种原料的独特风味,综合其营养成分,拓宽了保健功效及增加风味,符合人们对绿色健康食物的要求,有着巨大的市场开发潜力,可以有效改善地区产能过剩问题,为产品的多样化开发提供了更多可能,对其酿造工艺条件进行研究具有一定的现实意义。
附图说明
图1为实施例2中初始糖度对酒精发酵的影响结果图。
图2为实施例2中初始pH对酒精发酵的影响结果图。
图3为实施例2中酿酒酵母接种量对酒精发酵的影响结果图。
图4为实施例2中发酵温度对酒精发酵的影响结果图。
图5为实施例3中醋酸杆菌接种量对醋酸发酵的影响结果图。
图6为实施例3中发酵温度对醋酸发酵的影响结果图。
图7为实施例3中转速对醋酸发酵的影响结果图。
图8为实施例3中发酵时间对醋酸发酵的影响结果图。
具体实施方式
实施例1
本实施例提供了一种五味子复合果醋的液态发酵工艺,步骤如下:
(1)原料预处理:将干燥的五味子、龙眼肉、黑枸杞、人参、酸枣仁用蒸锅蒸制10分钟,使果实松软,利于榨汁及成分浸出。
(2)复合果汁的制备:五味子:龙眼肉:黑枸杞:人参:酸枣仁按4:3:2:2:2的重量比例共称取500g加1L的蒸馏水,榨成复合果汁。
(3)成分调整:复合果汁中的含糖量较低,酒精发酵所需的原料不够,因此需要用白砂糖来调整果汁的初始糖度;且酸度较高,会影响醋酸菌的活性,所以需要用柠檬酸和柠檬酸钠来调节果汁的初始pH。
(4)酒精发酵:发酵前需先活化酿酒酵母,具体方法为:将称好的所需酿酒酵母20g,加入6%蔗糖溶液20mL,于32℃水浴锅中活化35min,或以出现大量泡沫即活化完成。
(5)过滤:将发酵好的果酒用120目纱布进行残渣分离,调整转速为3500r/min,离心10分钟并收集上清液。
(6)巴氏杀菌:将离心好的果酒放入温度为68℃的水浴锅灭菌35min。
(7)醋酸发酵:醋酸杆菌是好氧型菌,所以需进行震荡摇床培养,以提供所需的氧气,达到产酸的效果。
(8)实验所用器皿均用高压灭菌,在无菌操作台上进行接种,防止污染。
实施例2
针对实施例1中的液态发酵工艺,进行酒精发酵的单因素实验。本实施例以酒精度为评价指标,探究制备五味子复合果酒工艺条件中的初始糖度、初始pH、酿酒酵母接种量和发酵温度对酒精发酵的影响,均进行三次重复实验。
(1)初始糖度
调制5份初始pH为4.5、初始糖度分别为14%、16%、18%、20%和22%的五味子复合果汁,接种0.6%的酿酒酵母活化液(五味子复合液与酿酒酵母活化液体积比100mL:0.6mL),于28℃条件下静止发酵7天,结果参见图1。分析初始糖度对酒精发酵的影响,选取16%、18%、20%三个水平进行正交实验。
(2)初始pH
调制5份初始糖度为20%、初始pH分别为2.5、3.0、3.5、4.0和4.5的五味子复合果汁,接种0.6%的酿酒酵母活化液,于28℃条件下静止发酵7天,结果参见图2。分析初始pH对酒精发酵的影响,选取3、3.5、4三个水平进行正交实验。
(3)酿酒酵母接种量
调制5份初始糖度为20%、初始pH为3的五味子复合果汁,分别接种0.2%、0.4%、0.6%、0.8%和1.0%的酿酒酵母活化液,于28℃的条件下静止发酵7天,结果参见图3。分析酿酒酵母接种量对酒精发酵的影响,选取0.4%、0.6%、0.8%三个水平进行正交实验。
(4)发酵温度
调制5份初始糖度为20%、初始pH为3的五味子复合果汁,然后接种0.6%的酿酒酵母活化液,分别放置在温度为24℃、26℃、28℃、30℃和32℃的恒温箱中静止发酵7天,结果参见图4。分析发酵温度对酒精发酵的影响,选取26℃、28℃、30℃三个水平进行正交实验。
对单因素实验结果进行分析,以酒精度为评价指标,选取制备五味子复合果酒最佳的三个水平进行正交实验,优化酒精发酵阶段的工艺条件。酒精发酵具体因素与水平见表1,正交试验结果的极差分析参见表2。
表1酒精发酵正交实验因素和水平
表2酒精发酵正交实验结果的极差分析
通过分析表2里的R值得知,各因素对酒精发酵的影响由大到小排列顺序为酵母接种量、发酵温度、初始糖度、初始pH。对正交实验结果进行直观分析,得出发酵温度为28℃,初始糖度为20%,酵母接种量为0.6%,初始pH为3是制备五味子复合果酒的最优工艺条件。根据得到的最优条件,重复三次实验,可制得酒精度为20.5,品质较佳的复合果酒。
实施例3
以所产总酸为评价指标,探究制备实施例1五味子复合果醋工艺条件中醋酸杆菌接种量、发酵温度、转速和发酵时间对醋酸发酵的影响,均进行三次重复实验。
(1)醋酸杆菌接种量
挑选实施例2中最优工艺条件发酵获得的五味子复合果酒进行醋酸发酵,分别添加0.01%、0.02%、0.03%、0.04%、0.05%的醋酸杆菌(100mL果酒中分别添加0.01g、0.02g、0.03g、0.04g、0.05g醋酸杆菌粉),设置恒温振荡培养箱里的温度为32℃,转速为110r/min,连续发酵7d。
(2)果醋发酵温度
挑选实施例2中最优工艺条件发酵获得的五味子复合果酒进行醋酸发酵,添加0.03%的醋酸杆菌(100mL果酒添加0.03g醋酸杆菌粉),分别放入温度为28℃、30℃、32℃、34℃、36℃,转速为110r/min的恒温振荡培养箱中连续发酵7d。
(3)转速
挑选实施例2中最优工艺条件发酵获得的五味子复合果酒进行醋酸发酵,添加0.03%的醋酸杆菌,在温度为30℃,转速分别为70r/min、90r/min、110r/min、130r/min、150r/min的恒温振荡培养箱中连续发酵7d。
(4)发酵时间
挑选实施例2中最优工艺条件发酵获得的五味子复合果酒进行醋酸发酵,添加0.03%的醋酸杆菌,在温度为30℃,转速为110r/min的恒温振荡培养箱,分别连续发酵6d、7d、8d、9d、10d。
对单因素实验结果(参见图5-图8)进行分析,以所产总酸为评价指标,选取制备五味子复合果醋最佳的三个水平进行正交实验,优化醋酸发酵阶段的工艺条件。醋酸发酵具体因素与水平见表3,正交实验结果的极差分析参见表4。
表3醋酸发酵正交实验因素和水平
表4醋酸发酵正交实验结果的极差分析
由表4的R值可知,各因素对醋酸发酵的影响由大到小排列顺序为恒温振荡培养箱的转速、醋酸杆菌接种量、发酵温度、发酵时间。根据k值进行直观分析可知:A2B2C2D2为醋酸杆发酵的最优组合。在此条件下,进行三次验证试验,制得的五味子复合果醋总酸含量为2.85g/100mL,其最佳的生产工艺条件为醋酸杆菌接种量0.03%、发酵温度30℃、摇床转速110r/min、发酵时间7d。
实施例4
(1)配制不同浓度的葡萄糖、没食子酸、芦丁标准溶液,以浓度为横坐标,吸光度值为纵坐标绘制标准曲线,所得曲线R2均大于0.99,线性关系良好,详情见表5。
表5多糖、总酚、总黄酮回归方程及相关系数
采用实施例2、3中最优发酵条件可制备得到果酒和果醋,对其进行多糖、总酚、总黄酮含量的测定,结果参见表6。
表6多糖、总酚、总黄酮的含量
由表6可知,五味子复合果酒经醋酸发酵成复合果醋,其多糖含量从71.125mg/mL下降到64.375mg/mL,可能是由于发酵过程中,醋酸菌生长繁殖需要消耗营养物质,导致复合果醋中多糖含量降低。醋酸发酵过程中,总酚含量增加较多,为6.525mg/mL;总黄酮增加较少,为0.17mg/mL,表明醋酸发酵有助于酚类、酮类化合物的合成。大量研究表明,酚类和酮类物质可以清除体内自由基,起到抗氧化的作用。果酒经醋酸发酵,里面的芳香物质不断溶出,提高了复合果醋的营养价值及保健功效,也符合新一代对绿色健康饮品的需求,为开发新型饮料提供一定的参考。
(2)配置不同浓度的钾、钙、钠、镁、铜、铁、锌标准溶液,测定其吸光度值,所得标准曲线方程线性良好,见表7。
表7各元素回归方程及相关系数
(3)测定最优条件下制得的五味子复合果酒、果醋中的矿物质元素含量,其结果见表8。
表8矿物质元素含量(mg/100mL)
由表8可知,五味子复合果酒、果醋中含有多种人体所需的矿物质元素,其中果醋的矿物质元素含量均高于果酒,表明在醋酸发酵过程中,矿物质元素不断溶出。其含量的高低可能与原料(五味子、龙眼肉、黑枸杞)在生长成熟阶段里所需的养分有关。微生物发酵可以将其分解成更小的成分,以离子的形式存在,易于被人体吸收,获得所需的矿物质。其中,备受人们关注的重金属元素铜,在果酒和果醋中测得的含量为0.073mg/100mL、0.089mg/100mL,均远低于国家对食品污染物限量标准要求(≤10mg/kg),说明该复合果酒、果醋的质量是符合国家标准的,是一款绿色健康的饮品。
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (9)
1.一种五味子复合果醋的液态发酵工艺,其特征在于,所述液态发酵工艺包括以下步骤:
(1)复合果汁的制备:五味子:龙眼肉:黑枸杞:人参:酸枣仁按3-5:2-4:1-3:1-3:1-3的重量比例称取上述原料,按照上述原料总重量450-550g:0.5-1.5L的比例加入蒸馏水,榨成复合果汁;
(2)成分调整:用白砂糖调整复合果汁的初始糖度至18-22%,同时调节复合果汁的初始pH至2.5-3.5;
(3)酒精发酵:酿酒酵母接种量为0.5-0.7%,发酵温度为27-29℃;
(4)过滤;
(5)巴氏杀菌;
(6)醋酸发酵:醋酸杆菌接种量为0.02-0.04%,发酵温度29-31℃,摇床转速100-120r/min,发酵时间为6-8d。
2.根据权利要求1所述的液态发酵工艺,其特征在于,所述步骤(1)之前还要进行原料预处理,即将干燥的五味子、龙眼肉、黑枸杞、人参、酸枣仁进行蒸制。
3.根据权利要求2所述的液态发酵工艺,其特征在于,所述步骤(1)中五味子:龙眼肉:黑枸杞:人参:酸枣仁的重量比例为4:3:2:2:2。
4.根据权利要求3所述的液态发酵工艺,其特征在于,所述步骤(1)中原料总重量与蒸馏水的体积比为500g:1L。
5.根据权利要求4所述的液态发酵工艺,其特征在于,所述步骤(2)中初始糖度为20%,初始pH为3。
6.根据权利要求5所述的液态发酵工艺,其特征在于,所述步骤(3)中酿酒酵母接种量为0.6%,发酵温度为28℃。
7.根据权利要求6所述的液态发酵工艺,其特征在于,所述步骤(6)中醋酸杆菌接种量为0.03%,发酵温度30℃。
8.根据权利要求7所述的液态发酵工艺,其特征在于,所述步骤(6)摇床转速110r/min,发酵时间为7d。
9.权利要求1-8中任一项所述液态发酵工艺制备得到的五味子复合果醋。
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