CN103190665B - Natural vegetable and fruit fermented beverage - Google Patents
Natural vegetable and fruit fermented beverage Download PDFInfo
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Abstract
The invention discloses a preparation method of a novel vegetable and fruit fermented beverage. The preparation method comprises the steps of: firstly carrying out enzymolysis on mixed fresh juice of fresh vegetables and fruits after dilution and size mixing by adopting cellulase, fermenting by adopting a mixed lactic acid starter after adding sugar and corn oligopeptide as fermentation substrates and sterilizing, adding calcium carbonate when the pH reaches 4.0, and then inoculating leuconostoc mesenteroides for continuous fermentation; adding a feed supplement and sterilizing when the pH reaches 3.5, and then adding high-activity dry yeast for the fermentation for 2-3 days; and finally performing sterilization, centrifugation, homogenizing, blending, sterilizing and filling to obtain the novel vegetable and fruit fermented functional beverage. The enzymolysis is firstly carried out on a product by the cellulase, then lactic acid bacteria and saccharomycetes are utilized for the step-by-step fermentation of the mixed fresh juice of the fresh vegetables and fruits, and the corn oligopeptide is added to promote the growth and the metabolism of fermentation strains, so that the novel vegetable and fruit fermented beverage has clear composition of functional components, contains abundant oligopeptide, organic acids, reducing sugars, sugar alcohols and soluble dietary fiber, and integrates nutrition and health care, thus being a novel vegetable and fruit fermented beverage.
Description
Technical field
The natural vegetables and fruits ferment beverage that the present invention relates to a kind of preparation method of natural vegetables and fruits fermented beverage and prepare by the method, the present invention relates to specifically a kind of take maize oligopeptide as nitrogenous source, by after cellulase degradation, recycle lactic acid bacteria and saccharomycete continuously ferment produce the natural fruit and vegetables fermented beverage with healthy functions, belong to food and drink technical field.
Background technology
A large amount of research datas demonstrations, the food after the fermentation such as lactic acid bacteria, saccharomycete generally has the food value of raising, improves local flavor and mouthfeel, the effect of enhancing health care of food and improve the multiple effects such as food preservation.
Vegetables and fruits ferment beverage combines the double dominant of natural fruit and vegetable juice beverage and lactic acid bacteria, saccharomycetes to make fermentation beverage.The functions such as research thinks, vegetables and fruits ferment beverage has regulating intestinal canal colony balance, promote to digest and assimilate, strengthen immunity, toxin-expelling and face nourishing, delay senility.Its major function composition is organic acid, compound sugar, sugar alcohol, dietary fiber, vitamin, oligopeptide, enzyme, polyphenol and other be correlated with elementary and secondary metabolite etc.
Mostly current ferment beverage or fruit and vegetable juice fermented beverage related invention patent are the description for production technology, and seldom mention for the research of the basic ingredient of ferment beverage, are unfavorable for the added value of improving product.CN102356899A discloses a kind of natural fruit and vegetables ferment beverage and preparation method thereof, comprise and continuously fermenting with lactic acid bacteria and saccharomycete, wherein use the nitrogenous source of fish skin collagen oligopeptide as fermentation, after deliberation, marine fish collagen peptide has antioxidation to human body, and therefore this ferment beverage is mainly the nutrition and health care function that increases the biologically active peptide of fruit-vegetable juice beverage; Secondly, in fruits and vegetables, be rich in dietary fiber, for relaxing bowel, the physiological function such as toxin-expelling and face nourishing has important function, and filtration link in this beverage made of fruits or vegetables zymotechnique is most of dietary fiber filtering, the soluble dietary fibre content in final fermented product is very low.
Invention will be carried out further network analysis to the basic ingredient of ferment beverage, and its organic acid and functional Sugar Alcohol composition are carried out to labor, and more profound improving product is worth.
In addition, fruits and vegetables zymotechnique bacterial classification in the past adopts single culture more, or adopt the form of direct putting type compound bacteria-fermented agent, for example CN101225365A discloses a kind of composite bacteria leaven and the technology for fermented yoghourt thereof, but the form of this compound bacteria-fermented agent can not be given full play to the effect of bacterial classification separately, also thorough not to the fermentation of product.
Summary of the invention
The inventor on the basis of existing technology, has carried out further network analysis to the basic ingredient of ferment beverage, more pays close attention to the health care that how to fully demonstrate the nutrition digestion effect of beverage made of fruits or vegetables itself and the promotion stomach of beverage made of fruits or vegetables.
Therefore inventor, first take maize oligopeptide as nitrogenous source, replaces existing fish skin collagen oligopeptide or other nitrogenous sources; Secondly, first pass through cellulase degradation, increase the content of soluble dietary fiber in beverage, and in vegetables and fruits mixed juice, access lactic acid bacteria subsequently and saccharomycete continuously ferments, not only adopt lactic acid bacteria and saccharomycete step fermentation, and introducing Leuconostoc mesenteroides fermentation step, thereby the metabolite producing by lactobacillus-fermented and saccharomycetes to make fermentation, and utilize residual sucrose to produce functional oligose and sugar alcohol, play and integrate nutrition and health, and there is low sugar, dense ferment beverage.
Specifically, first the present invention provides a kind of preparation method of natural vegetables and fruits fermented beverage, comprises the following steps:
(1) prepare fermentation substrate: mix variety classes Juice in identical weight ratio, add water dilution to size mixing,
(2) cellulase degradation: add cellulase (w/w), temperature control enzymolysis;
(3) sugaring, oligomeric Gly-His-Lys: add 2～3% maize oligopeptide powder (w/v), and sugaring, sterilizing, then cooling;
(4) lactobacillus-fermented: add lactic acid starter strain fermentation, in the time that pH reaches 4.0; Add calcium carbonate (w/w), then access Leuconostoc mesenteroides and continue fermentation;
(5) saccharomycetes to make fermentation: in the time that zymotic fluid pH reaches 3.5, then add high activity dried yeast (w/v) in zymotic fluid, fermentation, then sterilizing, is cooled to room temperature;
(6) filtration, homogeneous, allotment.
In a specific embodiment of the present invention, the cellulase degradation of step (2) can be: add 0.05-0.20% cellulase (w/w), 45 ± 2 ℃ of temperature controls, enzymolysis 2～5h.
In a specific embodiment of the present invention, step (3) sugaring, oligomeric Gly-His-Lys can be: add 2～3% maize oligopeptide powder (w/v), and add respectively 5%～10% brown sugar and 10%～5% white granulated sugar, 80～90 ℃ of sterilizing 20～40min, are then cooled to 30～35 ℃.
In a specific embodiment of the present invention, wherein step (4) lactobacillus-fermented comprises: add lactic acid starter bacterial classification 2～4U/1000L, lactobacillus inoculation comprises in streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei two or more, and homogenous quantities ratio is added; At the temperature bottom fermentation of 30～35 ℃, in the time that pH reaches 4.0; Add 0.2%～0.5% calcium carbonate (w/w), then access Leuconostoc mesenteroides 1～3U/1000L, at the temperature of 25～35 ℃, continue fermentation.
In a specific embodiment of the present invention, wherein step (5) saccharomycetes to make fermentation comprises: in the time that zymotic fluid pH reaches 3.5, in zymotic fluid, add 0.5～1.5% sucrose (w/v) and 0.5～1.5% maize oligopeptide powder (w/v), 80～90 ℃ of sterilizing 20～40min; In zymotic fluid, add 0.08～0.12% high activity dried yeast (w/v) again, at the temperature bottom fermentation 24～72h of 25～30 ℃, then 80～90 ℃ of sterilizing 20～40min, are cooled to room temperature;
In a specific embodiment of the present invention, wherein step (6) filtration, homogeneous, allotment comprise: zymotic fluid is crossed to 40～80 order vibratory sieves, zymotic fluid after filtration is through high-pressure homogeneous, and homogenization pressure is one-level 14～18MPa, and secondary 4～5MPa, gross pressure must not be lower than 18Mpa; In liquid after homogeneous, add 0.5～1.0% maltitol, 0.1～0.2% galactooligosaccharide, 0.01～0.02% acesulfame potassium, then filter, sterilizing, 4～10 ℃ of cryopreservations.
In the present invention, Juice can be any different types of Juice, Juice can be any commercially available acquisition, also can be to adopt fresh fruit of vegetables to make, fresh fruit of vegetables can be any vegetables and fruit, make routinely the technique of Juice and make, the most simple and practical a kind of mode is to get fresh fruit of vegetables by kind clean, stripping and slicing respectively, squeezes the juice.
Juice can mix variety classes Juice in identical weight ratio, then adds 5%～10% pure water to dilute and sizes mixing, and described fresh vegetables and fruits, except Vegetables, fruit, can also comprise edible fungi and seaweeds.
In the present invention, maize oligopeptide powder, is take corn protein powder as raw material, and through pre-treatment, enzymolysis, separating-purifying, the dry powdery product making, relative molecular mass is its main component lower than 1000 oligopeptide (small peptide).
Maize oligopeptide protein content is (butt) more than 80%, there is well water-soluble, absolute acid stability and alcohol stability, under acid condition, can dissolve completely, in the solution of high ethanol content, also there is good dissolubility, there is the processing characteristics such as good emulsibility and foaming characteristic.In addition, according to the study, the active ingredient in maize oligopeptide powder can, by regulating liver metabolism, reducing the approach such as the interior oxidative stress of liver cell, play a protective role to liver, and hepatic injury is had to good repair function.One of supplementary nitrogenous source in using maize oligopeptide as vegetable and fruit beverage sweat is one of innovation of the present invention, can promote well lactic acid bacteria and saccharomycetic growth and metabolic process, simultaneously the nutrition of himself and health care have also strengthened the nutrition of fruit and vegetable juice fermented product and functional, the particularly effect of its adjusting liver.Maize oligopeptide powder used in the present invention is known product, is the first food source property oligopeptide new resource food of the Ministry of Public Health of China approval, extensive use on market.
Another innovation of the present invention is to adopt lactic acid bacteria and saccharomycetic step fermentation, and in lactic acid bacteria fermentation process, introduces Leuconostoc mesenteroides.Step fermentation can take different technological condition for fermentation further to bring into play the advantage of fermented bacterium according to the feature of various bacterial classifications, and the material composition in product is thoroughly decomposed and produces useful nutrition.
In the present invention, lactobacillus inoculation comprises in conventional streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei, and fermented bacterium adopts wherein at least two kinds, can be more kinds of, preferably all use, when use, should homogenous quantities ratio add.
In the present invention, Leuconostoc mesenteroides can utilize the sugar such as sucrose, glucose in Juice as carbon source through fermentation lactic acid producing, can utilize the glucose oligosaccharide of the synthetic different polymerization degree of transglucosidation of dextransucrase.Such compound sugar can be resisted the degraded of multiple digestive ferment in enteron aisle, in the situation that not digested and absorb by human body, optionally stimulate beneficial microorganism Growth and reproduction in enteron aisle, be referred to as non-digestible oligosaccharide (non-digestible oligosaccharide) or functional oligose, can be used as the probiotic in beverage.
The vegetables and fruits ferment beverage of preparing by the inventive method, determine its basis material through chemical composition analysis, comprehensively determine that its main physical and chemical index is solid content, ash content, total acid, reduced sugar, crude protein, oligopeptide, total dietary fiber, mannitol, D-sorbite etc.Determine that through network analysis its mark index is: oligopeptide is greater than 0.20g/100mL, total acid (in lactic acid) is greater than 2.5g/100mL, and reduced sugar is greater than 0.5g/100mL, and mannitol is greater than 0.3g/L, D-sorbite is greater than 0.25g/L, and dietary fiber is greater than 0.25g/100mL.
Therefore, the present invention also provides a kind of ferment beverage with health care, obtained by preparation method of the present invention, its functional component comprises: oligopeptide is greater than 0.20g/100mL, total acid (in lactic acid) is greater than 2.5g/100mL, and reduced sugar is greater than 0.5g/100mL, and mannitol is greater than 0.3g/L, D-sorbite is greater than 0.25g/L, and dietary fiber is greater than 0.25g/100mL.
Ferment beverage of the present invention can, capping filling by oral liquid process, and sterilizing adopts pasteurization, makes oral liquid type beverage products, and 4～10 ℃ of cryopreservations.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the present invention.
Fig. 2 is mannitol and D-sorbite HPLC separating spectrum.
Fig. 3 is organic acid UPLC separating spectrum.
The specific embodiment
In connection with drawings and Examples, the present invention is described in further detail in the present invention, but the scope that embodiment does not limit the present invention in any way.Some change that those skilled in the art made within the scope of the claims and adjust and also should think and belong to scope of the present invention.
Embodiment 1
Get fresh carrot, tomato, cucumber, mushroom, honey dew melon, apple, orange, the each 1kg of grape, clean respectively, peeling, stripping and slicing, squeeze the juice, fruit and vegetable juice is mixed, add 8% volume pure water dilution to size mixing, after mixing, add 0.2% cellulase, enzymolysis 5h at 45 ℃.Enzymolysis finishes rear interpolation 3% maize oligopeptide powder (w/v), and adds respectively 7.5% brown sugar and white granulated sugar, and high-temperature sterilization is also cooled to 32 ℃.Add streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei 4U/1000L (interpolation of homogenous quantities ratio), at the temperature bottom fermentation of 32 ℃, in the time that pH reaches 4.0; Add 0.3% calcium carbonate (w/w), then access Leuconostoc mesenteroides 2U/1000L, at the temperature of 30 ℃, continue fermentation.In the time that pH reaches 3.5, add 1% sucrose (w/v) and 1% maize oligopeptide powder (w/v), high-temperature sterilization is also cooling.Add 0.08% high activity dried yeast, at the temperature bottom fermentation 72h of 28 ℃, then 90 ℃ of sterilizing 20min, are cooled to room temperature.
Zymotic fluid is crossed to 40 order vibratory sieves, and the zymotic fluid after filtration is through high-pressure homogeneous, and homogenization pressure is one-level 18MPa, secondary 4MPa; In liquid after homogeneous, add 1.0% maltitol, 0.1% galactooligosaccharide, 0.01% acesulfame potassium, filter again, capping filling by oral liquid process, pasteurization through organic film ultra filtration filter, can obtain bottled sterilization type oral liquid product, 4 ℃ of cryopreservations.
The ultimate constituent analysis result of the vegetables and fruits ferment beverage to above-mentioned preparation is: solid content: 13.73g/100mL, ash content: 0.37g/100mL, crude protein: 0.61g/100mL, oligopeptide: 0.24g/100mL, dietary fiber: 0.39g/100mL, total acid: 2.79g/100mL, reduced sugar: 0.76g/100mL.Therefrom can find out that the vegetables and fruits ferment beverage solid content that this technique makes is greater than 10g/100mL, crude protein, oligopeptide, total acid, content of reducing sugar are higher, and content of ashes is lower, the dietary fiber that contains certain content, and product quality is higher.
Embodiment 2
Get fresh Chinese cabbage, ternip, purple wild cabbage, flat mushroom, pineapple, "Hami" melon, pears, the each 1kg of shaddock, clean respectively, peeling, stripping and slicing, squeeze the juice, fruit and vegetable juice is mixed, add 5% volume pure water dilution to size mixing, after mixing, add 0.05% cellulase, enzymolysis 2h at 43 ℃.Enzymolysis finishes rear interpolation 2% maize oligopeptide powder (w/v), and adds respectively 10% brown sugar and 5% white granulated sugar, and high-temperature sterilization is also cooled to 30 ℃.Add lactobacillus acidophilus, Lactobacillus casei and Bifidobacterium 3U/1000L (interpolation of homogenous quantities ratio), at the temperature bottom fermentation of 35 ℃, in the time that pH reaches 4.0; Add 0.5% calcium carbonate (w/w), then access Leuconostoc mesenteroides 3U/1000L, at the temperature of 35 ℃, continue fermentation.In the time that pH reaches 3.5, add 1.5% sucrose (w/v) and 0.5% maize oligopeptide powder (w/v), high-temperature sterilization is also cooling.Add 0.12% high activity dried yeast, at the temperature bottom fermentation 24h of 30 ℃, then 80 ℃ of sterilizing 40min, are cooled to room temperature.
Zymotic fluid is crossed to 80 order vibratory sieves, and the zymotic fluid after filtration is through high-pressure homogeneous, and homogenization pressure is one-level 14MPa, secondary 5MPa; In liquid after homogeneous, add 0.5% maltitol, 0.2% galactooligosaccharide, 0.02% acesulfame potassium, then filter, capping filling by oral liquid process through pipeline 80 orders, 121 ℃, 30s high-temperature short-time sterilization, can obtain bottled sterilization type oral liquid product, 4 ℃ of cryopreservations.
The ultimate constituent analysis result of the vegetables and fruits ferment beverage to above-mentioned preparation is: solid content: 12.56g/100mL, ash content: 0.35g/100mL, crude protein: 0.52g/100mL, oligopeptide: 0.21g/100mL, dietary fiber: 0.3g/100mL, total acid: 2.64g/100mL, reduced sugar: 0.58g/100mL.Therefrom can find out that the vegetables and fruits ferment beverage solid content that this technique makes is greater than 10g/100mL, crude protein, oligopeptide, total acid, content of reducing sugar are higher, and content of ashes is lower, the dietary fiber that contains certain content, and product quality is higher.
Embodiment 3
Get fresh celery, cabbage, Raphanus sativus var.niger, black fungus, watermelon, pawpaw, lemon, the each 1kg of Kiwi berry, clean respectively, peeling, stripping and slicing, squeeze the juice, fruit and vegetable juice is mixed, add 10% volume pure water dilution to size mixing, after mixing, add 0.1% cellulase, enzymolysis 3h at 47 ℃.Enzymolysis finishes rear interpolation 3% maize oligopeptide powder (w/v), and adds respectively 5% brown sugar and 10% white granulated sugar, and high-temperature sterilization is also cooled to 35 ℃.Add streptococcus thermophilus and lactobacillus delbruockii subspecies bulgaricus 2U/1000L (interpolation of homogenous quantities ratio), at the temperature bottom fermentation of 30 ℃, in the time that pH reaches 4.0; Add 0.2% calcium carbonate (w/w), then access Leuconostoc mesenteroides 1U/1000L, at the temperature of 25 ℃, continue fermentation.In the time that pH reaches 3.5, add 0.5% sucrose (w/v) and 1.5% maize oligopeptide powder (w/v), high-temperature sterilization is also cooling.Add 0.1% high activity dried yeast, at the temperature bottom fermentation 72h of 25 ℃, then 85 ℃ of sterilizing 35min, are cooled to room temperature.
Zymotic fluid is crossed to 60 order vibratory sieves, and the zymotic fluid after filtration is through high-pressure homogeneous, and homogenization pressure is one-level 16MPa, secondary 4MPa; In liquid after homogeneous, add 0.8% maltitol, 0.15% galactooligosaccharide, 0.02% acesulfame potassium, then through ceramic membrane filter,, capping filling by oral liquid process, 135 ℃, 15s high-temperature short-time sterilization, can obtain bottled sterilization type oral liquid product, 4 ℃ of cryopreservations.
The ultimate constituent analysis result of the vegetables and fruits ferment beverage to above-mentioned preparation is: solid content: 13.82g/100mL, ash content: 0.46g/100mL, crude protein: 0.64g/100mL, oligopeptide: 0.22g/100mL, dietary fiber: 0.31g/100mL, total acid: 2.58g/100mL, reduced sugar: 0.62g/100mL.Therefrom can find out that the vegetables and fruits ferment beverage solid content that this technique makes is greater than 10g/100mL, crude protein, oligopeptide, total acid, content of reducing sugar are higher, and content of ashes is lower, the dietary fiber that contains certain content, and product quality is higher.
Mannitol and D-sorbite content analysis in experimental example 4 vegetables and fruits ferment beverages
In lactic fermentation process, lactic acid bacteria can distinguish metabolism fructose and glucose generates a certain amount of mannitol and D-sorbite.The two is the inevitable outcome in lactic acid bacteria fermentation process.These two kinds of sugar alcohols are all the tasty and refreshing low sugar sweeteners that is applicable to patients with diabetes mellitus, and mannitol also has osmotic diuresis, reduces the effects such as intracranial pressure, intraocular pressure; D-sorbite also has the effect of Constipation.
Content to mannitol and D-sorbite in the vegetables and fruits ferment beverage of embodiment 1 detects by HPLC.Sample after dilution certain multiple is adjusted to 8-10 with 5% ammoniacal liquor by supernatant pH after 15000r/min high speed centrifugation is processed, and has excessively activated
mAX (Waters company) solid-phase extraction column, that collects penetrates sample by separating glycitols material special efficient liquid-phase chromatographic column Rezex RPM-Monosaccharide Pb
+ 2(300 × 7.8mm, Phenomenex company), take ultra-pure water, as mobile phase separates, rear differential detector detects, external standard method is quantitative, and Fig. 2 is shown in by sample separation collection of illustrative plates, after measured, in vegetables and fruits ferment beverage, mannitol content is 1.09g/L, and D-sorbite content is 0.27g/L.In the vegetables and fruits ferment beverage that the present invention produces, functional Sugar Alcohol mannitol and D-sorbite content are higher, are its significant composition, and are respectively 0.2g/L and 0.07g/L by mannitol and the D-sorbite content of CN102356899A explained hereafter ferment beverage.
Organic acid content analysis in experimental example 2 vegetables and fruits ferment beverages
Organic acid refers to that some have acid organic compound, and modal organic acid is carboxylic acid.In food, common are machine acid and have citric acid, malic acid, tartaric acid, oxalic acid, butanedioic acid, lactic acid, acetic acid, propionic acid and ascorbic acid (vitamin C) etc.These organic acids are all the material that allows interpolation in food additives standard GB2760.Organic acid is acid, can maintain the sour environment of food solution, is the acid the most generally using in food industry.Organic acid substance generally has following functions: can reduce enteron aisle pH value, cause the environment that is unfavorable for pathogeny bacterium existence, effectively suppress enteron aisle corruption, form, can improve the absorptivity to mineral element, promote intestines peristalsis and be conducive to defecation simultaneously; Under low ph condition, Bifidobacterium can form the active antibacterial factor for pathogeny bacterium, suppresses to be transformed into by primary bile acid the reaction of the secondary bile acid with carcinogenicity; Can combine with poisonous ammonia, become indiffusible ammonium ion, thereby can reduce ammonia concentration, the reduction of ammonia concentration, is conducive to reduce canceration generation and senile dementia; Can reduce digest pH and increase pancreatic secretion, being conducive to digesting and assimilating of food.
An organic acid part in vegetables and fruits ferment beverage comes from vegetables and fruits self composition, comes from more at most sweat.Organic acid composition wherein has certain meaning for reflection product quality.Organic acid content in vegetables and fruits ferment beverage to embodiment 1 and known Vegetable Drink Fermented (preparation of CN102356899A method) detects by UPLC.Sample after dilution certain multiple is crossed film processing by supernatant after 15000r/min high speed centrifugation is processed, the anti-phase UPLC chromatographic column of C18 ACQUITY UPLC HSS T3 (the 1.8 μ m that separate by being applicable to organic acid, 2.1 × 100mm, Waters company) separate after, under ultraviolet 210nm, detect, external standard method is quantitative, Fig. 3 is shown in by sample separation collection of illustrative plates, after measured, the total organic acids content in vegetables and fruits ferment beverage is 2.76g/100mL, specifically forms in table 1.
Each organic acid content in table 1 vegetables and fruits ferment beverage
Dietary fiber content analysis in experimental example 3 vegetables and fruits ferment beverages
Dietary fiber refers to the summation of plant cell, polysaccharide, lignin and other material that can not be digested and assimilated by human body endogenous enzymes in food.Dietary fiber is that health diet is indispensable, and fiber is keeping playing the part of important role in digestive system health, and absorb enough fibers also can angiocardiopathy preventing simultaneously, cancer, diabetes and Other diseases.Fiber can clean wall of digestive and strengthen digestive function, and fiber simultaneously can dilute and add removing of carcinogen in food and noxious material, protects fragile alimentary canal and prevent colon cancer.Fiber can slow down digestion rate and rapid drainage cholesterol, so can allow blood sugar and cholesterol in blood be controlled at optimal level.The raw material of vegetables and fruits ferment beverage itself contains a certain amount of dietary fiber, to its performance topmostly relax bowel, toxin-expelling and face nourishing effect is most important.
Dietary fiber content in the vegetables and fruits ferment beverage of embodiment 1 is checked by enzymolysis weighing method, concrete steps are: get a certain amount of sample, through AMS, protease and glucuroide enzymolysis, digestion, remove protein and starch, ethanol precipitation, filtration for sample liquid after enzymolysis, ethanol and acetone washing for residue, dry rear material is weighed and is total dietary fiber content in sample.Recording total dietary fiber content in vegetables and fruits ferment beverage by this method is 0.39g/100mL, and does not measure dietary fiber content by the inspection of CN102356899A explained hereafter ferment beverage.
Fermented beverage prepared by the present invention is not only the same with common Vegetable Drink Fermented, be rich in oligopeptide, organic acid, reduced sugar, sugar alcohol, and by above-mentioned experiment, to thering is significant nutriment in Vegetable Drink Fermented--functional Sugar Alcohol mannitol and D-sorbite, organic acid composition, dietary fiber--content measure and comparative analysis, can find, adopt lactic acid bacteria and saccharomycete step fermentation and add Vegetable Drink Fermented prepared by Leuconostoc mesenteroides by the present invention, in the product of preparing than art methods, can produce the benefit materials that content is higher.
Meanwhile, the present invention adopts maize oligopeptide albumen fermentation nitrogen source as a supplement, and its active ingredient also plays a protective role to liver, and therefore, Vegetable Drink Fermented of the present invention relatively provides nutrient content higher and have and the health-care effect of liver regulatory function.
Claims (3)
1. a preparation method for natural vegetables and fruits fermented beverage, is characterized in that, comprises the following steps:
(1) prepare fermentation substrate: mix variety classes Juice in identical weight ratio, add water dilution to size mixing;
(2) cellulase degradation: add 0.05-0.20% cellulase (w/w), 45 ± 2 ℃ of temperature controls, enzymolysis 2～5h;
(3) sugaring, oligomeric Gly-His-Lys: add 2～3% maize oligopeptide powder (w/v), and sugaring, sterilizing, then cooling;
(4) lactobacillus-fermented: add lactic acid starter bacterial classification 2～4U/1000L, lactobacillus inoculation comprises in streptococcus thermophilus, lactobacillus delbruockii subspecies bulgaricus, lactobacillus acidophilus, Bifidobacterium, Lactobacillus casei two or more, and homogenous quantities ratio is added; At the temperature bottom fermentation of 30～35 ℃, in the time that pH reaches 4.0; Add 0.2%～0.5% calcium carbonate (w/w), then access Leuconostoc mesenteroides 1～3U/1000L, at the temperature of 25～35 ℃, continue fermentation;
(5) saccharomycetes to make fermentation: in the time that zymotic fluid pH reaches 3.5, add 0.5～1.5% sucrose (w/v) and 0.5～1.5% maize oligopeptide powder (w/v), 80～90 ℃ of sterilizing 20～40min in zymotic fluid; In zymotic fluid, add 0.08～0.12% high activity dried yeast (w/v) again, at the temperature bottom fermentation 24～72h of 25～30 ℃, then 80～90 ℃ of sterilizing 20～40min, are cooled to room temperature;
(6) filtration, homogeneous, allotment: wherein said natural vegetables and fruits fermented beverage, its functional component comprises: oligopeptide is greater than 0.20g/100mL, total acid, in lactic acid, be greater than 2.5g/100mL, reduced sugar is greater than 0.5g/100mL, and mannitol is greater than 0.3g/L, D-sorbite is greater than 0.25g/L, and dietary fiber is greater than 0.25g/100mL.
2. according to the preparation method of claim 1, it is characterized in that, wherein step (3) sugaring, oligomeric Gly-His-Lys comprise: add 2～3% maize oligopeptide powder (w/v), and add respectively 5%～10% brown sugar and 10%～5% white granulated sugar, 80～90 ℃ of sterilizing 20～40min, are then cooled to 30～35 ℃.
3. according to the preparation method of claim 1, it is characterized in that, wherein step (6) filtration, homogeneous, allotment comprise: zymotic fluid is crossed to 40～80 order vibratory sieves, zymotic fluid after filtration is through high-pressure homogeneous, homogenization pressure is one-level 14～18MPa, and secondary 4～5MPa, gross pressure must not be lower than 18Mpa; In liquid after homogeneous, add 0.5～1.0% maltitol, 0.1～0.2% galactooligosaccharide, 0.01～0.02% acesulfame potassium, then filter, sterilizing, 4～10 ℃ of cryopreservations.
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Address after: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Applicant after: China National Academy of Food & Fermentation Industries Address before: 100027 Beijing city Chaoyang District Xiaoyun Road No. 32 Applicant before: China National Academy of Food & Fermentation Industries |
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Address after: No. 32, Xiaoyun Road, Chaoyang District, Beijing 100015 Patentee after: China Food Fermentation Industry Research Institute Co., Ltd. Address before: 100015 Beijing, Jiuxianqiao Middle Road, building 24, No., building 6 Patentee before: China National Academy of Food & Fermentation Industries |
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