CN103380874A - Preparation method for composite probiotic-fermented jam - Google Patents
Preparation method for composite probiotic-fermented jam Download PDFInfo
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Abstract
The invention provides a preparation method for composite probiotic-fermented jam. The preparation method comprises the following steps: with four probiotics consisting of Lactobacillus acidophilus, Lactobacillus paracasei, Streptococcus thermophilus and Lactococcus lactis as original strains, carrying out enlarged cultivation, preparation of a powdery freeze-dried strain and complex formulation of a freeze-dried composite probiotic leavening agent powder so as to obtain the freeze-dried composite probiotic leavening agent powder; then preparing pulp from cleaned fruit by using a colloid mill, adding white sugar accounting for 8% of the weight of the pulp, fully stirring the white sugar to allow the white sugar to be completely dissolved so as to prepare sugared pulp, carrying out sterilization with an ultrahigh temperature instant sterilizer at a temperature of 142 DEG C for 3 s, cooling to a temperature of 37 DEG C, then adding the freeze-dried composite probiotic leavening agent powder which accounts for 0.025% of the weight of solids in the sugared concentrated grape juice, carrying out anaerobic fermentation at a temperature of 37 DEG C for 48 h and then packaging the fermented pulp under an aseptic condition so as to obtain a finished product of the composite probiotic-fermented jam.
Description
(1) technical field
The present invention relates to a kind of preparation method of composite probiotics ferment jam, be specifically related to a kind of method that adopts the composite probiotics ferment mixed jam, belong to bioengineering field.
(2) background technology
Jam is after fruit, sugar and acidity regulator are mixed, to boil with surpassing 100 ℃ of temperature the gelatinous mass that forms, and also is jam.Making jam is a kind of method of preserving for a long time fruit, and jam contains natural tartaric acid, can promote digestive juice secretion, and the effect that whets the appetite, helps digest is arranged, and is mainly used to be applied on bread or toast edible.Though the small-sized fruits such as strawberry, blueberry, grape, rose hip, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into equally jam.Most jam for increasing the viscosity of product, suitably add colloidal substance in manufacturing process, as: pectin, bean gum and carragheen, pure natural fermented type jam not yet occurs on market.
The present invention adopts the multiple probio sugaring jam that jointly ferments, probio produces viscous polysaccharide outside born of the same parents in metabolic process, such polysaccharide has the multiple efficacies such as the immunity of enhancing, inhibition cancer cell growth, and the viscosity that viscous polysaccharide self produces gives product stable structural state, and the jam of the present invention's preparation is a kind of pure natural fermented type jam.
(3) summary of the invention
The object of the invention is to provide a kind of preparation method of composite probiotics ferment jam.
The object of the present invention is achieved like this: in the present invention, related percentage is weight ratio except separately having indicating, and product of the present invention adopts such method to prepare:
1. the preparation of the selection of probio and culture medium
A bacterium---lactobacillus acidophilus CICC6082(
Lactobacillusacidophilus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---lactobacillus paraceasi CICC6235 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---streptococcus thermophilus CICC6218 (
Streptococcus thermophilus), culture medium is: tryptone 15g/L, and soybean protein 5g/L, NaCl 5g/L, 121 ℃ of moist heat sterilization 15min are cooled to approximately 50 ℃.Under aseptic condition, add defibrinated sheep blood, gently mixing.
D bacterium---Lactococcus lactis CICC23609 (
Lactococcus lactis), culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 4 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of probiotics culture medium in 4 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism were cultivated 48 hours, detected 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get A bacterium powder 3-5 part, B bacterium powder 2-3 part, C bacterium powder 2-3 part, make composite probiotics ferment agent freeze-dried powder after the abundant mixing of D bacterium powder 3-5 part, be used for fermentation sugaring pulp, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring pulp solid content weight 0.025%.
What need to further illustrate is: the probio of selecting in the present invention is purchased from the Chinese industrial microorganism fungus kind and preserves the center, the activation of these probios, freeze drying process are not limited only to concrete grammar of the present invention, the composition of culture medium also is not limited to this, other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into lyophilized powder and convenient the use.
3. the preparation of probiotics fermention jam
3.1 raw material is selected: select fresh, without rot, without the various fruit of worm-eaten all can, clean with clear water.
3.2 making beating: clean water really is cut into bulk, enters the colloid mill defibrination.
3.3 sugaring: press 8% of fruit sauce weight and add white granulated sugar, fully stirring is dissolved it fully, makes the sugaring pulp.
3.4 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.5 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of solid content weight in the sugaring pulp, 37 ℃ of anaerobic fermentations 48 hours.
3.6 sterile filling: the pulp that ferments is packed under aseptic condition be the composite probiotics ferment jam finished product.
This product does not contain any food additives, is rich in active probiotic and probio exocellular polysaccharide, long-term edible can strengthen immunity of organisms, delay senility, and breeding that especially can inhibition cancer cell is the popular functional food of a kind of wage-earners consumption.
(4) specific embodiment
For a more detailed description to the present invention below in conjunction with specific embodiment:
Embodiment one:
4 probiotics that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center, be respectively: in lactobacillus acidophilus CICC6082, lactobacillus paraceasi CICC6235, streptococcus thermophilus CICC6218, Lactococcus lactis CICC23609 the present invention with above-mentioned bacterial strains referred to as A bacterium, B bacterium, C bacterium, D bacterium.
1. the preparation of the selection of probio and culture medium
A bacterium---lactobacillus acidophilus CICC6082(
Lactobacillusacidophilus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---lactobacillus paraceasi CICC6235 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---streptococcus thermophilus CICC6218 (
Streptococcus thermophilus), culture medium is: tryptone 15g/L, and soybean protein 5g/L, NaCl 5g/L, 121 ℃ of moist heat sterilization 15min are cooled to approximately 50 ℃.Under aseptic condition, add defibrinated sheep blood, gently mixing.
D bacterium---Lactococcus lactis CICC23609 (
Lactococcus lactis), culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 4 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of probiotics culture medium in 4 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism were cultivated 48 hours, detected 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get 3 parts, A bacterium powder, 2 parts, B bacterium powder, 2 parts, C bacterium powder, make composite probiotics ferment agent freeze-dried powder after 3 parts of abundant mixings of D bacterium powder, be used for fermentation sugaring pulp, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring pulp solid content weight 0.025%.
3. the preparation of probiotics fermention jam
3.1 raw material is selected: select fresh, without rot, without the various fruit of worm-eaten all can, clean with clear water.
3.2 making beating: clean water really is cut into bulk, enters the colloid mill defibrination.
3.3 sugaring: press 8% of fruit sauce weight and add white granulated sugar, fully stirring is dissolved it fully, makes the sugaring pulp.
3.4 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.5 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of solid content weight in the sugaring pulp, 37 ℃ of anaerobic fermentations 48 hours.
3.6 sterile filling: the pulp that ferments is packed under aseptic condition be the composite probiotics ferment jam finished product.
Embodiment two:
1. the preparation of the selection of probio and culture medium
A bacterium---lactobacillus acidophilus CICC6082(
Lactobacillusacidophilus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---lactobacillus paraceasi CICC6235 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---streptococcus thermophilus CICC6218 (
Streptococcus thermophilus), culture medium is: tryptone 15g/L, and soybean protein 5g/L, NaCl 5g/L, 121 ℃ of moist heat sterilization 15min are cooled to approximately 50 ℃.Under aseptic condition, add defibrinated sheep blood, gently mixing.
D bacterium---Lactococcus lactis CICC23609 (
Lactococcus lactis), culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
2. the preparation process of composite probiotics ferment agent freeze-dried powder
2.1 former actication of culture
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 4 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
2.2 enlarging, probio cultivates
2.2.1 the preparation of mother culture
Measure respectively 4 each 100ml of probiotics culture medium in 4 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
2.2.2 produce the preparation of leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism were cultivated 48 hours, detected 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
2.4 the preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get 5 parts, A bacterium powder, 3 parts, B bacterium powder, 3 parts, C bacterium powder, make composite probiotics ferment agent freeze-dried powder after 5 parts of abundant mixings of D bacterium powder, be used for fermentation sugaring pulp, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring pulp solid content weight 0.025%.
3. the preparation of probiotics fermention jam
3.1 raw material is selected: select fresh, without rot, without the various fruit of worm-eaten all can, clean with clear water.
3.2 making beating: clean water really is cut into bulk, enters the colloid mill defibrination.
3.3 sugaring: press 8% of fruit sauce weight and add white granulated sugar, fully stirring is dissolved it fully, makes the sugaring pulp.
3.4 sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
3.5 composite probiotics ferment: add the composite probiotics ferment agent freeze-dried powder of 2.4 steps preparations by 0.025% of solid content weight in the sugaring pulp, 37 ℃ of anaerobic fermentations 48 hours.
3.6 sterile filling: the pulp that ferments is packed under aseptic condition be the composite probiotics ferment jam finished product.
Claims (1)
1. the preparation method of a composite probiotics ferment jam is characterized in that preparing as follows:
1) preparation of the selection of probio and culture medium
A bacterium---lactobacillus acidophilus CICC6082(
Lactobacillusacidophilus), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
B bacterium---lactobacillus paraceasi CICC6235 (
Lactobacillus paracasei), culture medium is: casein peptone 10.0g, beef extract 10.0g, dusty yeast 5.0g, glucose 5.0g, sodium acetate 5.0g, citric acid diamines 2.0g, Tween 80 1.0g, K
2HPO
42.0g, MgSO
4.7H
2O 0.2g, MnSO
4.H
2O 0.05g, CaCO
320.0g, distilled water 1.0L, pH6.8.
C bacterium---streptococcus thermophilus CICC6218 (
Streptococcus thermophilus), culture medium is: tryptone 15g/L, and soybean protein 5g/L, NaCl 5g/L, 121 ℃ of moist heat sterilization 15min are cooled to approximately 50 ℃.Under aseptic condition, add defibrinated sheep blood, gently mixing.
D bacterium---Lactococcus lactis CICC23609 (
Lactococcus lactis), culture medium is: peptone 5.0g, beef extract 10g, yeast extract 5.0g, glucose 5.0g, NaCl 5.0g, distilled water 1.0L, pH7.2.
2) former actication of culture
Measure respectively 0.9% physiological saline 10ml in 4 in vitro, be cooled to 37 ℃ in 20 minutes through 121 ℃ of sterilizations, freeze-dried vaccine powder in 4 probiotics ampullas is all poured under germ-free condition in 0.9% physiological saline, concussion makes its dissolving, static activation is 30 minutes in 37 ℃ of insulating boxs, and is standby.
3) probio enlarges cultivation
3.1) preparation of mother culture
Measure respectively 4 each 100ml of probiotics culture medium in 4 250mL triangular flasks, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, press 10% inoculation 2 of culture volume) activated bacterial classification in step, static cultivation is 24 hours in 37 ℃ of anaerobic box, as mother culture.
3.2) preparation of producing leavening
At first prepare mass percent concentration and be 10% defatted milk emulsion, be sub-packed in 4 500mL triangular flasks, every bottle of 200mL, 121 ℃ of sterilizations were cooled to 37 ℃ in 20 minutes, respectively by 3% volume ratio inoculation mother culture, 37 ℃ of anaerobism were cultivated 48 hours, detected 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count 〉=10
9Individual/ml treats as and is fermenting-ripening, if viable count＜10
9Individual/ml continues to cultivate, until reach 10
9Individual/ml.
3.3) preparation of powder freeze-drying lactobacillus
The production leavening of maturation is imported under aseptic condition in glass ampoule, and liquid level 0.8-1cm puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing, glass ampoule is used the pallet splendid attire, puts into freeze dryer and carries out freeze drying, preparation powder freeze-drying lactobacillus.
3.4) preparation of composite probiotics ferment agent freeze-dried powder
By each powder freeze-drying lactobacillus weight, get A bacterium powder 3-5 part, B bacterium powder 2-3 part, C bacterium powder 2-3 part, make composite probiotics ferment agent freeze-dried powder after the abundant mixing of D bacterium powder 3-5 part, be used for fermentation sugaring pulp, the addition of composite probiotics ferment agent freeze-dried powder be in the sugaring pulp solid content weight 0.025%.
4. the preparation of probiotics fermention jam
4.1) raw material selects: select fresh, without rot, without the various fruit of worm-eaten all can, clean with clear water.
4.2) making beating: clean water really is cut into bulk, enters the colloid mill defibrination.
4.3) sugaring: press 8% of fruit sauce weight and add white granulated sugar, fully stirring is dissolved it fully, makes the sugaring pulp.
4.4) sterilization: adopt 142 ℃ of 3 seconds ultra high temperature short time sterilization machines sterilizations, be cooled to 37 ℃ and wait for fermentation.
4.5) composite probiotics ferment: add 3.4 by 0.025% of solid content weight in the sugaring pulp) the composite probiotics ferment agent freeze-dried powder of step preparation, 37 ℃ of anaerobic fermentations 48 hours.
4.6) sterile filling: the pulp that ferments is packed under aseptic condition be the composite probiotics ferment jam finished product.
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| CN104886495A (en) * | 2015-06-23 | 2015-09-09 | 云南省玉溪市香蕉研究所 | Preparation method of probiotic fermented banana puree |
| CN104970275A (en) * | 2015-06-30 | 2015-10-14 | 安徽鸿泰食品有限公司 | Fermented strawberry jam |
| CN105192497A (en) * | 2015-08-25 | 2015-12-30 | 方莉 | Preparing method for coconut sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104886495A (en) * | 2015-06-23 | 2015-09-09 | 云南省玉溪市香蕉研究所 | Preparation method of probiotic fermented banana puree |
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| CN105192497B (en) * | 2015-08-25 | 2019-04-19 | 上海海融食品科技股份有限公司 | A kind of preparation method of coconut sauce |
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Application publication date: 20131106 |