TWI710321B - 低糖蔬果酵素液之製作方法 - Google Patents
低糖蔬果酵素液之製作方法 Download PDFInfo
- Publication number
- TWI710321B TWI710321B TW108114906A TW108114906A TWI710321B TW I710321 B TWI710321 B TW I710321B TW 108114906 A TW108114906 A TW 108114906A TW 108114906 A TW108114906 A TW 108114906A TW I710321 B TWI710321 B TW I710321B
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- Prior art keywords
- fruit
- sugar
- fermentation product
- fermentation
- vegetable
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Abstract
本發明所揭低糖蔬果酵素液之製作方法係將至少一蔬果至少一蔬果作為發酵原料,並依序進行至少三次發酵程序,以獲得一酵素液,其中:該第一次發酵程序之菌元係為酵母菌;該第二次發酵程序之菌元係為醋酸菌;該第三次發酵程序之菌元係為乳酸菌;並且,該酵素液之糖份係低於5%,並且於一預定條件下,該酵素液之糖份係低於2.5%。
Description
本發明係有關於一種發酵技術,特別係指一種低糖蔬果酵素液之製作方法。
按,透過微生物發酵技術係透過特定微生物與原料共同進行培養之技術。過去僅將微生物發酵技術從應用製造各類發酵食品,如乳酪、優格、醬油、啤酒、泡菜,而隨著生物科技及醫學研究之進步,許多研究指出經微生物進行代謝或分解之產物係對於生物體有許多益處,因此,微生物發酵技術開始被應用產製各類型之酵素產品。
雖然酵素產品被認為對於人體具有益處,例如促進消化、分解脂肪等,惟,事實上,目前市面上之酵素產品係利用蔬果作為基材進行發酵,因為蔬菜水果本身係帶有甜度,尤其是水果之甜度更高,使得目前市面上所販售之蔬果酵素係具有高糖份之特性,意即蔬果酵素係含有高於50%之糖份。而高糖份之酵素產品不僅無法提供給罹患代謝症候群或是糖尿病之患者使用,更會提高罹患脂肪肝、癌症、肥胖等風險。
本發明之主要目的係在於提供一種低糖蔬果酵素液之製作方法,其係透過至少三道發酵程序進行蔬果原料之發酵培養,以達到降低終產物糖度之功效。
本發明之另一目的係在於提供一種低糖蔬果酵素液之製作方法,其係能夠大量產製低糖高纖之酵素液,以能提供產製酵素相關產品使用。
緣是,為能達成上述目的,本發明所揭低糖蔬果酵素液之製作方法係將至少一蔬果作為發酵原料,並依序進行至少三次發酵程序,以獲得一酵素液,其中:該第一次發酵程序之菌元係為酵母菌;該第二次發酵程序之菌元係為醋酸菌;該第三次發酵程序之菌元係為乳酸菌;並且,該酵素液之糖份係低於5%。
更進一步來說,本發明所揭低糖蔬果酵素液之製作方法,其係包含下列步驟:
步驟a:取一培養基,具有至少一蔬果原料,其中,該培養基之糖度為15~25度。
而得使用下列方式來調整該培養基糖度:添加如砂糖、黑糖、糖蜜等增甜劑於蔬果原料中進行均勻混合。而得以HPLC檢測該培養基內之糖份含量,並再計算出增甜劑之添加量。
步驟b:取一活化之酵母菌,如Saccharomyces cerevisiae,並以一預定接種量將該酵母菌接種於該培養基上,進行無氧發酵,當發酵至發酵產物之殘糖含量低於2%及酒精含量為4.5~5.5%時,得到一第一發酵產物。
其中,該預定接種量為0.01~1%w/v,如0.01、0.02、0.03、0.05、0.08、0.1、0.2、0.3、0.5、0.6、0.8、0.9、1.0%w/v,其中,又以接種量為0.1%w/v為佳。
步驟c:取一醋酸菌,如Acetobacter aceti,並以1~10%w/v之接種量將該醋酸菌接種於該第一發酵產物上,進行有氧培養,發酵溫度為35~40℃,當發酵至發酵產物之醋酸濃度為1.8%~2.5%時,得到一第二發酵產物。
其中,該預定接種量為1~10%w/v,如1、2、2.5、3、4、5、5.5、6、6.8、7、8、8.5、9、10%w/v;又以接種量為5%w/v者為佳。
步驟d:一芽孢乳酸菌,並以5~20%w/v接種量將該乳酸菌接種於該第二發酵產物上,進行通氣培養,當發酵至發酵產物之乳酸含量大於600ppm時,得到一第三發酵產物,並該第三發酵產物之糖份係低於5%。
該預定接種量為5~20%w/v,如5、6、6.5、7、8、9、10、11、11.5、12、12.3、13、14、14.2、15、15.8、16、17、17.6、18、19、20%w/v;又以接種量為5%w/v者為佳。。
步驟e:過濾該第三發酵產物而得到該酵素液。
於本發明之一實施例中,該當該發酵原料中之至少一蔬果選自由柑橘、木瓜、鳳梨、香蕉、奇異果、來姆、葡萄所組成之群,並該蔬果之重量大於等於該發酵原料重量之50%時,該酵素液之糖份係低於2.5%。
於本發明之另一實施例中,該第二發酵產物之糖度係低於第一發酵產物之糖度至少約10度。
於本發明之另一實施例中,該第一發酵產物之酒精度係較未發酵前上升至少3%,其中,又以大於4%較佳。
於本發明之一實施例中,為能使該酵素液具有較為濃烈之酸味,該第二發酵產物之醋酸濃度係大於2%。
於本發明之另一實施例中,為能使該酵素液之口感較佳,該第二發酵產物之酒精度係小於1%。
於本發明之又一實施例中,該第三發酵產物之酒精度係小於1%。
於本發明之次一實施例中,該第三發酵產物之醋酸濃度係大於2%。
而為能菌元能夠均勻地進行發酵培養,各該發酵程序係於該發酵程序係於一攪動環境下進行,其中,該攪動環境係得透過人為或機器來達到。
本發明係揭露一種低糖蔬果酵素液之製作方法,其係將含有至少一蔬果原料之培養基透過多重菌種之多道發酵程序進行發酵培養後,而能夠得到一糖份低於5%且具不同風味之酵素液。換言之,透過本發明所揭低糖蔬果酵素液之製作方法係能將不同甜度之蔬果製備為糖份低於5%之酵素液,並且隨著其使用之原料不同,能使酵素液具有不同酸度及酒精度,而給予消費者不同程度之酸味及酒味。
更進一步來說,本發明所揭低糖蔬果酵素液之製作方法係至少包含三個發酵程序,其中:
第一發酵程序係為酵母發酵程序,所使用之菌元係為酵母菌,如:Saccharomyces cerevisiae。
第二發酵程序係為醋酸發酵程序,所使用之菌元係為醋酸菌,如:Acetobacter aceti。
第三發酵程序係為乳酸發酵程序,所使用之菌元係為乳酸菌,如芽孢乳酸菌。
而依序進行上述三個發酵程序後,再過濾分離殘渣,即能獲得該酵素液。
本發明所揭以HPLC分析糖度、酒精度及酸度之方法,其係將待測樣品中之有機酸、酒精、單雙糖或糖醇經過萃取或是過濾後,以HPLC管柱分離,用折射率RI檢測器(Refractive Index Detector)與UV-VIS偵測器,並用外標法進行定量,其中,有機酸係包含有乳酸、醋酸、檸檬酸、酒石酸、蘋果酸;單雙糖及糖醇係包含有葡萄糖、果糖、蔗糖、麥芽糖、山梨醇等。
舉例來說,本發明及其實例中所使用之HPLC檢測方法如下:
先將如乳酸、冰醋酸等有機酸或酒精之標準品取2.5g加水定容於50ml,濃度為50mg/ml,再以HPLC進行分析,以確認標準品之滯留時間。將酵素液5ml,加水定容至10ml,以4000rmp於25℃下進行離心5分鐘,取上清液,過濾後,以HPLC進行分析,再以外標法得到各酵素液中有機酸、酒精之含量。
而有機酸及酒精之HPLC分析條件係為:管柱為IC Sep ICE-Coregel 87H3,移動相為25mM硫酸,流速為0.5 ml/min,溫度為40℃,注入體積為20μl,分析時間為40分鐘;而用於檢測醇類之儀器為RI檢測器(Refractive Index Detector),檢測有機酸之儀器為UV-VIS偵測器或RI檢測器。
單雙糖之HPLC分析條件係為:管柱為YMC-Pack polyamine II, 250x4.6mm I.D.,Particle size:5μm,移動相為乙腈/水(750ml/250ml),流速為0.7 ml/min,溫度為25℃,注入體積為20μl,分析時間為60分鐘,檢測儀器為RI檢測器。
以下,為能更進一步說明本發明,將茲舉一實施例進行詳細說明如后。
本發明之一實施例所揭低糖蔬果酵素液之製作方法,其係包含下列步驟:
步驟101:製備培養基
取一選定之蔬果,清洗後,進行裁切,再將之破碎打泥,進行酵素水解,例如果膠分解酵素、纖維分解酵素或是本技術領域具通常知識者所知之水解酵素,而後再以添加砂糖之方式調整其糖度,以獲得一培養基,其中,該培養基之糖度為20度,單雙醣加總含量為14%。
更進一步來說,以HPLC進行原料水解後果泥之單雙糖含量之確認,再以下列公式計算出添加砂糖之量:
補足砂糖量= [原料總重量×(0.14-原料單雙糖含量(%))]÷0.86
步驟102:酵母發酵程序
取菌種為Saccharomyces cerevisiae之酵母菌,接種量為0.1%w/v(每毫升有效菌量需達109CFU),例如500L蔬果汁需500mL酵母菌液,此階段進行無氧發酵,而於攪拌速率為50rpm、溫度為28℃之環境下進行發酵,於發酵第5日,以HPLC監控發酵產物之殘糖含量及酒精含量,當殘糖含量小於2%,酒精含量為4.5~5.5%,結束酵母發酵程序,得到一第一發酵產物,並進行下一階段之醋酸發酵程序。
不同蔬果原料進行酵母發酵後得到之第一發酵產物,分別以HPLC進行檢測後之結果如下表一所示。
步驟103:醋酸發酵程序
將該第一發酵產物進行醋酸發酵程序。詳言之,取菌種為Acetobacter aceti之醋酸菌,接種量為5%w/v(每毫升有效菌量需達108CFU),此階段進行有氧發酵,其中,通氣量約為0.5VVM,攪拌速率約為200rpm, 發酵溫度須控制在37℃上下,且不得超過40℃,維持48小時,當發酵至醋酸濃度係為1.8%~2.5%時,結束醋酸發酵程序,獲得一第二發酵產物,意即該第二發酵產物之醋酸濃度係為1.8%~2.5%。
以HPLC檢測各該第二發酵產物,結果如下表二所示。
步驟104:乳酸發酵程序
將該第二發酵產物進行乳酸發酵程序,其中,取一預定量之芽孢乳酸菌,接種量為5%w/v(每毫升有效菌量需達108CFU),進行通氣培養,其中,通氣量為0.5VVM,攪拌速率為300rpm、培養溫度約為35℃,當發酵時間達72小時後,以高效能液相層析儀監測發酵產物之乳酸含量,於乳酸含量大於600ppm,表示乳酸發酵程序完成,獲得一第三發酵產物,其中,該第三發酵產物之該糖份係小於5%。
以HPLC檢測各該第三發酵產物,結果如下表三所示。
步驟105:分離過濾
透過分離過濾器移除該第三發酵產物中之殘渣,以獲得一酵素液,其糖份係低於5%。
藉由上述步驟之組成,本發明所揭低糖蔬果酵素液之製作方法係能夠有效地產製出低糖份之酵素液,使酵素液之糖度低於原本發酵原料糖度之1/3,並且,所獲得之該酵素液後續係能夠與其他可食用之成份或/及益生菌混合而形成酵素相關產品。
取不同蔬果原料以本發明所揭低糖蔬果酵素液之製作方法進行發酵,於各階段檢測其所得發酵產物之酸鹼值,如下表四所示,並將以不同蔬果原料所獲得之酵素液以HPLC進行分析糖度、酒精度及酸度,結果如下表五至表九所示,其中,發酵原料為2種以上蔬果時,各蔬果的重量為相同。
由上表五至九可知,透過本發明所揭低糖蔬果酵素液之製作方法確實能將不同蔬果原料以多種菌種進行多次發酵程序,而能得到不同風味之低糖度發酵液。
又,比較以本發明所揭酵素液與市售酵素液之糖度,結果如下表十所示,其中,表十中之本發明係指以本發明所揭方法獲得之酵素液,該酵素液之發酵原料為柑橘、木瓜、鳳梨、香蕉、奇異果、來姆、葡萄或上述至少一水果與其他蔬果之組合,並且,上述水果之重量係大於等於該發酵原料重量之50%。
由表十之結果可清楚得知,本發明低糖蔬果酵素液之製作方法係能夠有效地大幅降低發酵液之糖度。
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Claims (9)
- 一種低糖蔬果酵素液之製作方法,包含下列步驟:a. 取一培養基,具有至少一蔬果原料,其中,該培養基之糖度為15~25度;b. 取一活化之酵母菌,菌種為Saccharomyces cerevisiae,並以0.01~1%w/v之接種量將該酵母菌接種於該培養基上,進行無氧發酵,當發酵至發酵產物之殘糖含量低於2%及酒精含量為4.5~5.5%時,得到一第一發酵產物;c. 取一醋酸菌,菌種為Acetobacter aceti,並以1~10%w/v之接種量將該醋酸菌接種於該第一發酵產物上,進行有氧培養,發酵溫度為35~40℃,當發酵至發酵產物之醋酸濃度為1.8%~2.5%時,得到一第二發酵產物;d. 取一芽孢乳酸菌,並以5~20%w/v接種量將該乳酸菌接種於該第二發酵產物上,進行通氣培養,當發酵至發酵產物之乳酸含量大於600ppm時,得到一第三發酵產物,並該第三發酵產物之糖份係低於5%;e. 過濾該第三發酵產物而得到一酵素液。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該蔬果原料中之至少一蔬果選自由柑橘、木瓜、鳳梨、香蕉、奇異果、來姆、葡萄所組成之群。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,當該蔬果之重量大於等於該蔬果原料重量之50%時,該酵素液之糖份係低於2.5%。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該第二發酵產物之糖度係低於第一發酵產物之糖度至少約10度。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該第一發酵產物之酒精度係較未發酵前上升至少3%。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該第二發酵產物之醋酸濃度係大於2%。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該第二發酵產物之酒精度係小於1%。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該第三發酵產物之酒精度係小於1%。
- 依據申請專利範圍第1項所述低糖蔬果酵素液之製作方法,其中,該步驟d中之該第三發酵產物之醋酸濃度係大於2%。
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TW108114906A TWI710321B (zh) | 2018-05-03 | 2019-04-29 | 低糖蔬果酵素液之製作方法 |
CN201910359364.1A CN110432481A (zh) | 2018-05-03 | 2019-04-30 | 低糖蔬果酵素液的制作方法 |
MYPI2019002472A MY186329A (en) | 2018-05-03 | 2019-04-30 | Method for producing low-sugar vegetable and fruit enzyme product |
US16/400,557 US11149239B2 (en) | 2018-05-03 | 2019-05-01 | Method for producing low-sugar vegetable and fruit enzyme product |
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EP19172262.8A EP3563693A1 (en) | 2018-05-03 | 2019-05-02 | Method for producing low-sugar vegetable and fruit enzyme product |
JP2019087493A JP6722799B2 (ja) | 2018-05-03 | 2019-05-07 | 低糖な野菜および/または果物の酵素液の製造方法 |
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US20240023591A1 (en) * | 2020-12-04 | 2024-01-25 | Compagnie Gervais Danone | Acetobacter for use in preparation of fermented products |
CN113308324B (zh) * | 2021-06-01 | 2023-07-25 | 厦门元之道生物科技有限公司 | 一种由天然酵母发酵的植物基低糖饮料的制备方法 |
TWI785784B (zh) * | 2021-09-08 | 2022-12-01 | 錢佑 | 含有酵素之無糖水果發酵產物的製法及其應用 |
CN114292719A (zh) * | 2021-11-22 | 2022-04-08 | 秦文杰 | 一种复合型植物酵素法去除白酒中杂醇油的工艺及设备 |
CN114350574B (zh) * | 2022-03-07 | 2023-04-28 | 海南大学 | 一株新种醋杆菌an02及其应用 |
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CN110432481A (zh) | 2019-11-12 |
MY186329A (en) | 2021-07-09 |
KR102236987B1 (ko) | 2021-04-07 |
EP3563693A1 (en) | 2019-11-06 |
US20190338227A1 (en) | 2019-11-07 |
KR20190127572A (ko) | 2019-11-13 |
US11149239B2 (en) | 2021-10-19 |
JP6722799B2 (ja) | 2020-07-15 |
JP2019193634A (ja) | 2019-11-07 |
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