CN103141810B - Method for processing lactic acid fermentation type stevia rebaudian concentrated juice - Google Patents
Method for processing lactic acid fermentation type stevia rebaudian concentrated juice Download PDFInfo
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- CN103141810B CN103141810B CN2013101019710A CN201310101971A CN103141810B CN 103141810 B CN103141810 B CN 103141810B CN 2013101019710 A CN2013101019710 A CN 2013101019710A CN 201310101971 A CN201310101971 A CN 201310101971A CN 103141810 B CN103141810 B CN 103141810B
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- stevia rebaudian
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- rebaudian leaf
- lactic acid
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Abstract
The invention discloses a method for processing lactic acid fermentation type stevia rebaudian concentrated juice. The method comprises the following steps: by taking fresh total stevia rebaudian leaves as raw materials, preparing leaves through the traditional green tea processing mode, and performing the primary deodorization; and crushing the dried leaves into powder, leaching by using water, artificially inoculating lactic acid bacteria to ferment a leaching solution, and performing the secondary deodorization. The fermented product has pure sweet taste, the sweetness equivalent to 20-50 times that of cane sugar is reached through concentration, and the concentrated juice is a popular functional sweet product. According to the method, the environmental pollution in the process of extracting the pure stevioside by utilizing the chemical technology is avoided, the production process is simple, and the production cost is low.
Description
Technical field
The present invention relates to a kind of processing method of inspissated juice, espespecially a kind of high sugariness, without the processing method of the lactic fermentation type stevia rebaudian leaf inspissated juice of grass smell.
Background technology
STEVIA REBAUDIANA (Stevia rebaudiana Bertohi) originates in Oman that South America Paraguay northeast and Brazilian border join and visits in mountain range, is introduced all over the world now.STEVIA REBAUDIANA contains 14 kinds of trace elements, 32 kinds of nutritional labelings, is therefore fabulous sugared source, is again good source of nutrition.Its sweet substance is mainly the total glucosides of STEVIA REBAUDIANA, it is a kind of tetracylic diterpene derivatives, the total glucosides of stevia rebaudianum mainly contains steviol glycoside (stevioside, SS), rebaudioside A (rebaudioside A, RA), dulcoside B (rebaudioside C, RC), eight kinds of compositions such as Rebaudiodside A D (rebaudioside D, RD), bioside (steriolbioside, SB).Wherein steviol glycoside has the characteristic of high sugariness (for 200～300 times of sucrose), low-heat (only for sucrose 1/300), is the natural low-heat sugar source of a kind of high sugariness low calorie, delicious and safety non-toxic.Steviol glycoside not only normal population is edible, and hypertension, obesity, diabetes, heart disease, pediatric saprodontia etc. are had to good prevention effect and auxiliary curing function.Therefore, be not widely used in the industrial production such as various food, pickles, beverage, medicine to limited amount, thereby substitute various artificial synthetic sweetener and sucrose.Because steviol glycoside possesses advantage and the health care that other carbohydrate and the synthetic sweetener of artificial chemistry can't match in excellence or beauty, obtained in recent years the great attention of many developed countries of international community and widelyd popularize application.
At present, it is mainly to extract pure rebaudioside from Quan Yezhong that China utilizes the mode of stevia rebaudian leaf, and this method comprises 6 master operations such as immersion, cohesion, Separation of Solid and Liquid, adsorption bleaching, recovery be concentrated, dry.Generally adopt under mesophilic condition with flooding STEVIA REBAUDIANA cured leaf, then through post absorption, desalination, decolouring, ion-exchange needs the time that column volume is large, liquid is flowed through post to grow, the solution body accumulated amount is large, the eluent consumption is large, and operating cost is high as a result, and produce a large amount of waste residues, cause environmental pollution.
Summary of the invention
Technical problem to be solved by this invention is: for above-mentioned the deficiencies in the prior art, provide a kind of processing method of lactic fermentation type stevia rebaudian leaf inspissated juice.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of processing method of lactic fermentation type stevia rebaudian leaf inspissated juice, and the method step is as follows:
A. get the full leaf of fresh stevia rebaudian leaf, by the green tea conventional machining process, make the stevia rebaudian leaf cured leaf, pulverize, cross the 40-60 mesh sieve;
B. in 60-90 ℃, by cured leaf powder flooding 20-50min, during lixiviate, the weight ratio of cured leaf and water is 1:6-10, after lixiviate, by 4-6 layer filtered through gauze, collects filtrate, standby;
C. by above-mentioned filtrate in 115-125 ℃ of sterilizing 15-25min, naturally cool to 30-40 ℃, under sterile working the inoculation viable count be 1 * 10
7-1 * 10
9the lactic acid bacteria of CFU/mL, the 3-5% that inoculum concentration is filtrate volume, and be incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1-0.3%, in 38 ℃-42 ℃ fermentation 2-4 days, make the stevia rebaudian leaf zymotic fluid; The lactic acid bacteria of inoculation is one or more in streptococcus thermophilus, Lactobacillus plantarum or lactobacillus bulgaricus;
D. by above-mentioned zymotic fluid 60-80 ℃, vacuum 0.05mpa～-0.1mpa under, Vacuum Concentration, to the 15-25% of original volume, is collected liquid, filling, sterilizing, sterilising temp is 80-90 ℃, the time is 15-25min.
The present invention first makes cured leaf by the production method of traditional green tea, remove for the first time peculiar smell, cured leaf is used flooding again, its leaching liquor of artificial infection lactobacillus-fermented, reach secondary and remove the purpose of the herbaceous taste (peculiar smell) in STEVIA REBAUDIANA, simplified process, reduced the discharge of chemical substance, the slag of filtration can be used as feed and further utilizes.Also retain the material of other the useful health contained in the stevia rebaudian leaf in inspissated juice, there is multiple benefit.
Compared with prior art, the present invention has the following advantages:
1, stevia rebaudian leaf is by lactic fermentation, can eliminate STEVIA REBAUDIANA self with the careless fishy smell that makes us feeling bad, solved the impure problem of self taste, and the weak acid of the trace that produces of fermentation has increased the refrigerant local flavor of product.
2, the raw material that the present invention utilizes is the full leaf of stevia rebaudian leaf, and stevia rebaudian leaf processing at present is generally the chemical industry method and extracts steviol glycoside, and remainder is simply discarded, and both environment has been caused to pollution, also causes the waste of resource; This invention has not only improved the utilization rate of STEVIA REBAUDIANA, and processing technology is simple, reduces production costs, and also environmental protection has been played to positive effect.
3, the fermented type inspissated juice sugariness that stevia rebaudian leaf is made is 20-50 times, and alternative asccharin or part substitute sucrose, directly apply in various food, beverage.This product has the effect of functional sweetener, and hypertension, obesity, diabetes, heart disease, pediatric saprodontia etc. are had to good prevention effect and auxiliary curing function.
The specific embodiment
Prepare stevia rebaudian leaf cured leaf powder: get the full leaf of fresh stevia rebaudian leaf, by the green tea conventional machining process, through complete, knead and oven dry etc., be processed into the stevia rebaudian leaf cured leaf, pulverize, cross the 40-60 mesh sieve, obtain the cured leaf powder.
Embodiment 1
The cured leaf powder is used to flooding 50min in 60 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:6, uses filtered through gauze after lixiviate, collects filtrate; This filtrate, in 115 ℃ of sterilizing 25min, is naturally cooled to 30 ℃, adopt aseptic technique to inoculate the streptococcus thermophilus of 3% filtrate volume, then be incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1%, in 38 ℃ of ferment at constant temperature 4 days, make the stevia rebaudian leaf zymotic fluid; By this zymotic fluid Vacuum Concentration, thickening temperature is 60 ℃, and vacuum is-0.1mpa, is concentrated into 20% of original volume, collects liquid, filling, 80 ℃ of sterilizing 25min.
Embodiment 2
The cured leaf powder is used to flooding 20min in 90 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:10, uses filtered through gauze after lixiviate, collects filtrate; By this filtrate in 125 ℃ of sterilizing 15min, naturally cool to 40 ℃, adopt aseptic technique to inoculate the Lactobacillus plantarum of 3% filtrate volume and the lactobacillus bulgaricus of 2% filtrate volume, be incorporated as again the diammonium hydrogen phosphate of filtrate volume 0.3%, in 42 ℃ of ferment at constant temperature 2 days, make the stevia rebaudian leaf zymotic fluid; By this zymotic fluid Vacuum Concentration, thickening temperature is 80 ℃, and vacuum is 0.05mpa, is concentrated into 15% of original volume, collects liquid, filling, 90 ℃ of sterilizing 15min.
Embodiment 3
The cured leaf powder is used to flooding 30min in 80 ℃, and during lixiviate, the weight ratio of cured leaf powder and water is 1:8, uses filtered through gauze after lixiviate, collects filtrate; By this filtrate in 120 ℃ of sterilizing 20min, naturally cool to 35 ℃, adopt aseptic technique to inoculate the lactobacillus bulgaricus of 2% filtrate volume and the streptococcus thermophilus of 2% filtrate volume, be incorporated as again the diammonium hydrogen phosphate of filtrate volume 0.2%, in 40 ℃ of ferment at constant temperature 3 days, make the stevia rebaudian leaf zymotic fluid; By this zymotic fluid Vacuum Concentration, thickening temperature is 70 ℃, and vacuum is-0.1mpa, is concentrated into 25% of original volume, collects liquid, filling, 85 ℃ of sterilizing 20min.
Claims (5)
1. the processing method of a lactic fermentation type stevia rebaudian leaf inspissated juice, is characterized in that, the method step is as follows:
A. get the full leaf of fresh stevia rebaudian leaf, by the green tea conventional machining process, make the stevia rebaudian leaf cured leaf, pulverize, cross the 40-60 mesh sieve;
B. in 60-90 ℃, by cured leaf powder flooding 20-50min, during lixiviate, the weight ratio of cured leaf and water is 1:6-10, after lixiviate, by 4-6 layer filtered through gauze, collects filtrate, standby;
C. by above-mentioned filtrate sterilizing and naturally cool to 30-40 ℃, under sterile working, the inoculation viable count is 1 * 10
7-1 * 10
9the lactic acid bacteria of CFU/mL, the 3-5% that inoculum concentration is filtrate volume, and be incorporated as the diammonium hydrogen phosphate of filtrate volume 0.1-0.3%, in 38 ℃-42 ℃ fermentation 2-4 days, make the stevia rebaudian leaf zymotic fluid;
D. the 15-25% to original volume by above-mentioned zymotic fluid Vacuum Concentration, collect liquid, filling, sterilizing.
2. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described as claim 1, is characterized in that, the temperature in described step C during the filtrate sterilizing is 115-125 ℃, and the time is 15-25min.
3. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described as claim 1, is characterized in that, the lactic acid bacteria in described step C is one or more in streptococcus thermophilus, Lactobacillus plantarum or lactobacillus bulgaricus.
4. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described as claim 1, is characterized in that, in described step D, the temperature of Vacuum Concentration is 60-80 ℃, vacuum be 0.05mpa～-0.1mpa.
5. the method for lactic fermentation type stevia rebaudian leaf inspissated juice as described as claim 1, is characterized in that, in described step D, the temperature of sterilizing is 80-90 ℃, and the time is 15-25min.
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| CN2013101019710A CN103141810B (en) | 2013-03-27 | 2013-03-27 | Method for processing lactic acid fermentation type stevia rebaudian concentrated juice |
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| CN2013101019710A CN103141810B (en) | 2013-03-27 | 2013-03-27 | Method for processing lactic acid fermentation type stevia rebaudian concentrated juice |
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| CN104146060B (en) * | 2014-07-18 | 2016-03-30 | 马鞍山市安康菌业有限公司 | A kind of lactic acid green tea beverage promoting metabolism |
| GB202002078D0 (en) * | 2020-02-14 | 2020-04-01 | Lucozade Ribena Suntory Ltd | Sweetening ingredients |
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| CN1230493C (en) * | 2000-04-07 | 2005-12-07 | 山名俊彦 | Powdered stevia rebaudiana and enriched liquid and mfg. process thereof |
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Non-Patent Citations (2)
| Title |
|---|
| 甜叶菊食品加工利用试验报告;魏和春等;《食品科学》;19841231;第63页 * |
| 魏和春等.甜叶菊食品加工利用试验报告.《食品科学》.1984,第63页. |
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