CN104172387B - A kind of method of producing jerusalem artichoke fructose beverage - Google Patents
A kind of method of producing jerusalem artichoke fructose beverage Download PDFInfo
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- CN104172387B CN104172387B CN201410232196.7A CN201410232196A CN104172387B CN 104172387 B CN104172387 B CN 104172387B CN 201410232196 A CN201410232196 A CN 201410232196A CN 104172387 B CN104172387 B CN 104172387B
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to technical field of bioengineering, it is exactly a kind of method of producing jerusalem artichoke fructose beverage, comprise using aspergillus niger as fermentation strain, using fresh jerusalem artichoke to mix with water smash starch after form slurries that pH is 6-7 as fermentation medium, be inoculated into by described fermentation strain in described fermentation medium, at 28-30 DEG C, ventilating ratio is under the aerobic conditions of 1:0.4, cultivate 24 ~ 40hr, form zymotic fluid; Described zymotic fluid is filtered, concentrates, form jerusalem artichoke fructose beverage.The present invention is by microorganism (aspergillus niger) fermenting and producing jerusalem artichoke fructose beverage, and not only technique is simple, and greatly reduces production cost.
Description
Technical field
The present invention relates to technical field of bioengineering, is exactly a kind of method of producing jerusalem artichoke fructose beverage.
Background technology
Inulinase (inulinase) is the hydrolase that a class can be hydrolyzed β-2,1-D levulan fructose glycosidic bond, and formal name used at school is β-2,1-D fructose enzyme, is again β-levanase, 2,1-D fructan-hydrolying enzymes (EC3.2.1).And FOS can not decompose by digested enzyme fermentation after entering digestion, through stomach, small intestine, enter large intestine, only can by the beneficial bacteria such as Bifidobacterium, Bacillus acidi lactici Selection utilization in large intestine, make it quick and amount reproduction, have and prevent treating constipation, suppressing corrupt substance in intestines to be formed, improve immunity of organisms, improve lipid-metabolism, reduce the effects such as cholesterol.High fructose syrup is a class healthy functions sugar, has low heat value, anti-tooth, relieves the effect of alcohol, and not containing any additive and pigment, does not stimulate insulin to protect liver, is conducive to body fat metabolism, has certain auxiliary curative effect to diabetes, hypertension, obesity etc.
The domestic hydrolytic inulin raw material that generally utilizes is produced at present, prepares high fructose syrup by utilizing acid system and enzymatic hydrolysis.
Adopt direct acid-hydrolysis method to produce fructose, because reaction temperature is high, pH is lower in reaction, but extraction time is shorter, the material concentration of employing is low, and the FOS product design of formation is low, need concentration extraction, power consumption, consumption is artificial, and cost is high, simultaneously due in lower acid condition and the condition of high temperature, easily cause fructose and amino acid reaction, the solution colour after hydrolysis is comparatively dark, affects the quality of product.Owing to forming the fructose of low content, intermediate supersession accessory substance is more, and production technology is eliminated gradually.
Compared with acid-hydrolysis method, acid-enzyme hydrolysis method is adopted just to become convenient, jerusalem artichoke starch is utilized to be hydrolyzed generation glucose, in the HFCS produced by glucose isomerase isomerization again, separation and Extraction obtains fructose, this complex process, and enzymatic isolation method gained accessory substance is few, but hydrolysis afterproduct is unlimpid, although can up to more than 70% by concentrated fructose content, also there is complex process, shortcoming that cost is higher in enzymatic isolation method, also needs improvement of production process technology.
Summary of the invention
The object of the invention is to for deficiency of the prior art, a kind of method of producing jerusalem artichoke fructose beverage is provided.
For achieving the above object, the invention provides a kind of method of producing jerusalem artichoke fructose beverage, comprising:
Using aspergillus niger as fermentation strain, using fresh jerusalem artichoke to mix with water smash starch after form slurries that pH is 6-7 as fermentation medium, fermentation strain is inoculated in fermentation medium, at 28-30 DEG C, ventilating ratio is under the aerobic conditions of 1:0.4, cultivates 24 ~ 40hr, forms zymotic fluid;
Zymotic fluid is filtered, concentrates, form jerusalem artichoke fructose beverage.
Further, also comprise fermentation medium, at 121 DEG C, sterilizing 30min under 0.1MPa condition.
Further, also comprise the fermentation medium after to sterilizing to cool;
Further, fresh jerusalem artichoke and water ratio is in mass 1:4.
Compared with prior art, the invention has the beneficial effects as follows: by microorganism (aspergillus niger) fermenting and producing jerusalem artichoke fructose beverage, not only technique is simple, and greatly reduces production cost.
Detailed description of the invention
Present embodiments provide for a kind of method of producing jerusalem artichoke fructose beverage, comprising:
Using aspergillus niger as fermentation strain, using fresh jerusalem artichoke to mix with water smash starch after form slurries that pH is 6-7 as fermentation medium, to fermentation medium, at 121 DEG C, sterilizing 30min under 0.1MPa condition, cooling, be inoculated into by fermentation strain in fermentation medium, at 28-30 DEG C, ventilating ratio is under the aerobic conditions of 1:0.4, cultivate 24 ~ 40hr, form zymotic fluid;
Zymotic fluid is filtered, concentrates, form jerusalem artichoke fructose beverage.
Preferably, fresh jerusalem artichoke and water ratio is in mass 1:4.
Describe in detail with specific embodiment below:
Embodiment one:
(1) the fresh jerusalem artichoke 100g of wash clean is taken, add 200ml water, smashing high speed 1min on pulp grinder, form uniform jerusalem artichoke mass suspension, the constant volume that adds water is to 1000ml, get the triangular flask of five 500ml, every bottled liquid is 200ml, at 121 DEG C, under 0.1MPa condition, sterilizing 30min, cools stand-by.
(2) culture one fritter taken from aspergillus niger test tube slant containing mycelia is inoculated in the culture medium of sterilizing, mixing, be positioned in shaking table, at 30 DEG C, cultivate 24-36hr under 180r/min condition, the inoculum of formation, mycelial concentration is closeer, culture thickness, can see tiny mycelium.。
(3) the fresh jerusalem artichoke that 32kg cleans is taken, by smashing pulp grinder process forms the outstanding paste liquid mixed at a high speed, the constant volume that adds water, to 100 liters, passes into Steam Heating sterilizing, due to steam-condensation formed condensed water cause fermentation tank sterilizing after cumulative volume be 140 liters, solid-liquid ratio is 1:3-4.Getting cultured black-koji mould filament is inoculated in the fermentation tank of 200 liters of sterilizings by flame burning, inoculum concentration is 0.7-1%, cultivate 30 ~ 40hr, consider can not contain other additional materials in fermentation, try not in incubation to add other materials and add ammoniacal liquor to regulate pH.
(4) cultivate through 30 ~ 40hr the zymotic fluid formed and be ripe mash, now the pH of nutrient solution reaches 3.5, the levels of reduced sugar reaches 3-5%, also spore is not produced in this mash, but a large amount of fibers mixture produced in a large amount of mycelium and jerusalem artichoke combine, form the fibrous reticular structure easily filtered, the initial monose contained of jerusalem artichoke is consumed by aspergillus niger Multiplying culture at first, list subsequently, the inulinase degraded that a large amount of jerusalem artichoke glycocalix aspergillus nigers produces forms oligosaccharides and monose, due to jerusalem artichoke self with fiber be attached in a large number in fermentation tank, mycelia carries out the extension of mycelia in order to breed, combine closely in fiber surrounding, the inulinase that mycelia produces fully and the combination of jerusalem artichoke polysaccharide, a large amount of jerusalem artichoke glycocalix degradeds.
(5) ripe zymotic fluid adopts scape Tianjin plate and frame filter press to carry out pretreatment, adopts the filter-cloth filtering of non-woven fabrics, removes the insoluble solid such as black-koji mould filament and jerusalem artichoke fiber, obtains the pre-filtering liquid of clarification, by the saving of food-grade storage tank.
(6) by the ceramic membrane filter equipment of 0.2 micron pore size, reason is filtered out again to sheet frame pre-filtering liquid, the filtered fluid that brownish red is bright can be obtained;
(7) concentrate (nanofiltration dam molecular weight be 250db) to filtered fluid by nanofiltration equipment and obtain concentrate, this concentrate sugar-containing concentration is about 20-30%, pH3.2-3.8, and fermentation organic acid taste is moderate, and fructose fragrance matter is strong.
(8) tasty and refreshing property is regulated to the jerusalem artichoke fructose beverage that nanofiltration is formed, bottle and carry out pasteurization, form the jerusalem artichoke FOS beverage of high concentration.
In addition, the present invention also can adopt other microbial species that can produce inulinase to cultivate.
The present invention adopts microbial method, utilizes aspergillus niger with the fermentation mode of liquid state, producing FOS, having following beneficial effect by controlling zymotechnique:
1) fermentable jerusalem artichoke mild condition, hydrolysis efficiency is high, and the production concentration of formation is high, and zymotic fluid is not muddy, and centrifugal rear solution clarification, without the phenomenon of the product muddiness formed after enzymatic hydrolysis;
2) fermentable does not need to add inulinase, to be hydrolyzed jerusalem artichoke by the inulinase secreted in Aspergillus Niger Growth process, (employing asptic technique) fermentation limit, limit degraded jerusalem artichoke polysaccharide forms FOS, the metabolite formed that simultaneously ferments has a large amount of organic acids to produce, can flavor substance be formed, improve the mouthfeel of product;
3) fermentable, do not need directly to use any acidic chemical agent treatment inulin liquid, directly utilize microbial degradation inulin, one step reaches the object of hydrolysis, compared with enzyme process, acid system, production cost greatly reduces, have save time, laborsaving, the simple advantage of technique, can lay a good foundation in the future large-scale industrial production;
4) the aspergillus niger mycelia formed and fiber wrap up mutually, and aperture is large, and gap is large, flexible, free settling, and convenient post-treatment easily filters;
5) aspergillus niger produces inulinase during the fermentation, and inulinase degraded jerusalem artichoke polysaccharide material, form FOS and mostly be 1-5 sugar, and the FOS product assay formed is high, good fluidity.
A series of detailed description listed is above only illustrating for feasibility embodiment of the present invention; they are also not used to limit the scope of the invention, all do not depart from the skill of the present invention equivalent implementations done of spirit or change all should be included within protection scope of the present invention.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (3)
1. produce a method for jerusalem artichoke fructose beverage, it is characterized in that, comprising:
Using aspergillus niger as fermentation strain, using fresh jerusalem artichoke and water ratio in mass to smash for 1:4 mixes starch after form slurries that pH is 6-7 as fermentation medium, described fermentation strain is inoculated in described fermentation medium, at 28-30 DEG C, ventilating ratio is under the aerobic conditions of 1:0.4, cultivate 24 ~ 40hr, form zymotic fluid; Wherein, the metabolite that fermentation is formed comprises FOS and organic acid;
Described zymotic fluid is filtered, concentrates, form jerusalem artichoke fructose beverage; Wherein, the sugar-containing concentration of the concentrated concentrate formed is 20-30%, and pH value is 3.2-3.8.
2. the method for claim 1, is characterized in that, also comprises described fermentation medium, at 121 DEG C, and sterilizing 30min under 0.1MPa condition.
3. method as claimed in claim 2, is characterized in that, also comprise the described fermentation medium after to sterilizing and cool.
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| CN103045489A (en) * | 2012-12-11 | 2013-04-17 | 华南理工大学 | Aspergillus niger and method for catalytically producing fructo-oligosaccharide by virtue of whole-cells of aspergillus niger |
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Non-Patent Citations (3)
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| 固定化黑曲霉增殖细胞生产低聚果糖的研究;江波等;《无锡轻工大学学报》;19961231;第15卷(第1期);第12-18页 * |
| 真菌转化菊糖生产低聚果糖的研究;杨革等;《曲阜师范大学学报》;20000731;第26卷(第3期);第83-85页 * |
| 菊芋低聚果糖生产及前景展望;董全等;《中国食物与营养》;20090428(第4期);第16-18页 * |
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