CN104223271A - Okra lactobacillus fermented beverage - Google Patents
Okra lactobacillus fermented beverage Download PDFInfo
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- CN104223271A CN104223271A CN201410539708.4A CN201410539708A CN104223271A CN 104223271 A CN104223271 A CN 104223271A CN 201410539708 A CN201410539708 A CN 201410539708A CN 104223271 A CN104223271 A CN 104223271A
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Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
Abstract
The invention discloses an okra lactobacillus fermented beverage and belongs to the technical field of agricultural product processing. The method comprises juicing okra pods, performing lactobacillus fermentation on the juice, and sterilizing the fermented juice to obtain the okra lactobacillus beverage. According to the okra lactobacillus fermented beverage, by means of flavor content analysis of a GC-MS (gas chromatography-mass spectrometer) and sensory evaluation, lactobacillus stains applicable to lactobacillus fermentation of the okra juice. The okra lactobacillus fermented beverage abandons the defects of low lactose durability, high cholesterol content, high dairy allergen content and the like of traditional lactobacillus fermented dairy products and has the advantages of being rich in vitamins, trace elements and dietary fiber and oxidation-resistant, thereby having a wide market prospect.
Description
One, technical field
The present invention relates to a kind of okra lactacidase fermenting beverage and preparation method thereof, the defects such as traditional lactic fermentation dairy products lactose intolerance, high cholesterol and dairy products anaphylactogen not only abandoned by this beverage, and have and enrich vitamin, trace element, dietary fiber and anti-oxidation function, wide market, belongs to technical field of agricultural product process.
Two, background technology
Okra (Abelmoschus esculentus (Linnaeus) Moench) calls Rose bella Reid (Southeast Asia), goat's horn dish, gumbo, ambrette, Abelmoschus esculentus, coffee bean, swordweed (Guangdong), Vietnam's sesame (Hunan), foreign capsicum (Fujian), kidney tonifying grass etc., English name okra, is Malvaceae (Malvaceae) Abelmoschus (Abelmoschus) annual herb plant (can get over year growth in torrid areas).Okra all has cultivation all over the world, begins at first from Egyptian Jian, all has at present generally plant in Africa, Caribbean island country, Europe and various places, Southeast Asia, wherein plants in the majority with the U.S., India, Egypt.A lot of local distribution and the cultivation also having okra of China, plants and more mainly contains the ground such as Beijing, Guangdong, Shanghai, Fujian, Jiangxi, especially more in Taiwan plantation.
Tender okra pod is nutritious, and protein, vitamin and content of mineral substances all higher than general vegetables and fruit, and are rich in the functional components such as flavones, polysaccharide, pectin, zinc and selenium, has anti-oxidant, effect such as antifatigue, raising immunity significantly.Its distinctive stickum is the mixture of poly galactolipin, galactan and araban and pectin, has treatment gastritis, protection liver and strengthens the function of human tolerance.Japanese is called " Green Ginseng ", American is referred to as " plant vigour ", is also decided to be athletic first-selected vegetables by many countries, and visible okra is as a kind of new type of health vegetables having better nutritivity and be worth, its produce and processing prospect wide, there is great potentiality to be exploited.
At present, due to okra gather after quality deterioration be exceedingly fast, mainly to eat raw, greatly constrain its industry development.Current okra converted products is single, mostly is rough-wrought product, comprehensive utilization degree is lower, limits extension and the development of okra industrial chain, and its intensive processing also has very large room for promotion.Greatly develop okra processing industry and can significantly improve its utilization rate, realize year-round supply, improve added value, play its greatest benefit.
In recent years, some experts and scholars have carried out research work to a certain degree to product developments such as okra functional component extraction and isolation and fruit pod beverage, jasmine tea, Patents report is by okra raw material or Normal juice, or separately or form beverage with other additive with certain formulated, there is no lactic fermentation process, do not have lactic acid bacteria and metabolite thereof, its mouthfeel and alimentary health-care function are all worse than this patent.Have respectively with after loquat, apple, red date, blueberry and corn juice with the patent that Juice prepares Juice fermented beverage through lactic fermentation, be prepared from through lactic fermentation, have no and adopt okra fruit pod to be the relevant report that lactic fermentation juice prepared by raw material, particularly these patents do not relate to the lactic acid fermented bacteria selection process of applicable okra.
The defects such as lactic fermentation fruit-vegetable juice beverage eliminates lactic fermentation dairy products lactose intolerance and high cholesterol, dairy products anaphylactogen, have and enrich vitamin, trace element, dietary fiber and anti-oxidation function and meet modern consumption fashion, wide market.There is not yet and adopt okra fruit pod to be the relevant report that raw material preparation has the okra fruit pod lactic fermentation juice of okra and lactic acid fermented healthy nutritive value concurrently.
Three, summary of the invention
Technical problem
The object of this invention is to provide a kind of method preparing okra lactacidase fermenting beverage
Technical scheme
A kind of okra lactacidase fermenting beverage, is characterized in that, be prepared from by following methods: first okra fruit pod juice, then employing are screened the lactic acid bacteria obtained and carry out lactic fermentation, after sterilizing, obtain okra lactacidase fermenting beverage.
Described okra fruit pod juice producing process is, after fresh okra fruit pod is selected, cleaning stalk, and blanching: water temperature 80-85 DEG C, blanching 1-2 minute, ratio of water to material is 20:1; Okra fruit pod after blanching adds water, and ratio of water to material is 3-6:1, centrifugal 3500-4500rpm, 10-15 minute after making beating, 4 layers of filtered through gauze, 121 DEG C, sterilizing 15 minutes.Or by the okra fruit pod quick-frozen after blanching, then dozen juice that the quick-frozen okra fruit pod through thawing is added water.
Described okra kind is five happinesses or Nan Yang.
Described zymotechnique of lactic acid is: by fermented bacterium bacteria containing amount 10
7-9the Leuconostoc mesenteroides SICC1.498 of CFU/mL and bacteria containing amount 10
7-9the Lactobacillus plantarum SICC1.376 bacterium liquid of CFU/mL, inoculation after mixing with volume ratio 1:1 ~ 1:5, inoculum concentration is volume ratio 5-10%, fermentation temperature 30-35 DEG C, fermentation time 24-72 hour.
Beneficial effect
1, compared with other patents, the superior part of this patent: be that the patent that okra juice prepared by raw material has CN103637331A, CN103230054A, CN102106578A, CN102160668A, CN102362685B, CN103099089A and CN102058124B etc. with okra, above-mentioned patent is by okra raw material or Normal juice, or separately or form with certain formulated with other additive, there is no lactic fermentation process, do not have lactic acid bacteria and metabolite thereof, its mouthfeel and alimentary health-care function are all worse than this patent.CN101606739B, CN1067541C, CN101946933B, CN102309040A and CN101427782A etc. are had with the patent that Juice prepares Juice fermented beverage through lactic fermentation, respectively with after loquat, apple, red date, blueberry and corn juice, be prepared from through lactic fermentation, have no and adopt okra fruit pod to be the relevant report that raw material preparation has the okra fruit pod lactic fermentation juice of okra and lactic acid fermented healthy nutritive value concurrently.Particularly these patents do not relate to the lactic acid fermented bacteria selection process of applicable okra.
Therefore, the present invention gropes test by a large amount of, screening obtains two strains of lactic acid bacteria, and find the local flavor of the okra lactic fermentation juice prepared after the two coupling to be significantly better than the standby okra lactic fermentation juice of single bacterium fermentation, and successfully grope the application process of two strains of lactic acid bacteria, reach the effect of the okra fruit pod lactic fermentation juice having okra and lactic acid fermented healthy nutritive value concurrently.
2, the okra sour milk beverage prepared of the present invention, by the mode of lactobacillus-fermented okra juice, lactobacillus-fermented technology and okra deep process technology are combined, while reservation okra nutritive and health protection components, further increase the lactic acid bacteria and metabolite thereof with health care, for domestic and international okra product adds newtype at present, be expected to promote the development of okra secondary industry, have broad application prospects.
Four, accompanying drawing explanation
Fig. 1 does not ferment okra juice flavor components GC-MS total ionic chromatographic
Fig. 2 Lactobacillus plantarum fermentation okra juice flavor components GC-MS total ionic chromatographic
Fig. 3 Lactobacillus plantarum and Leuconostoc mesenteroides are with 1:2 fermentation okra juice flavor components GC-MS total ionic chromatographic
Fig. 4 Leuconostoc mesenteroides fermentation okra juice flavor components GC-MS total ionic chromatographic
Five, detailed description of the invention
(1) the present invention may be better understood for the following examples, but do not limit the present invention in any way.
First by okra fruit pod juice, then carry out lactic fermentation, obtain through sterilizing.
1 okra fruit pod juice:
(1) Raw material processing: taking the fresh okra that kind is five happinesses or Nan Yang (being market to buy), is 95kg after selected impurity elimination.(2) blanching: take from water 3800kg, boiling to temperature is 83 DEG C, adds okra, keeps boiling water blanching after 1.5 minutes, takes out rapidly, after cooling in cold running water, after draining, quick-frozen, cold storage; (3) juice processed: get quick-frozen okra 95kg is 93kg after air thawing, goes to be 80kg after sharp stalk, and quick-frozen okra fruit pod adds water 320kg, making beating, centrifuge with 4000rpm, centrifugal 10 minutes, be 400kg after 4 layers of filtered through gauze, high-pressure sterilizing pot 121 DEG C, sterilizing 15 minutes.
2 lactic fermentation of okra juice and sterilizings:
(1) fermentation seed liquid preparation: on aseptic operating platform, the fermented bacterium Leuconostoc mesenteroides SICC1.498 preserved with oese picking 4 DEG C of inclined-planes and Lactobacillus plantarum SICC1.376 is (all purchased from microbial resources platform DSMZ of Sichuan Province, numbering is respectively SICC1.498 and SICC1.376), be inoculated in test tube MRS fluid nutrient medium respectively, 35 DEG C of quiescent culture 36 hours, (bacteria containing amount is 10 to preparation primary seed solution
7-9cFU/mL).Primary seed solution is transferred respectively in 100mL triangular flask MRS fluid nutrient medium, 35 DEG C of quiescent culture 36 hours, preparation secondary seed solution.Secondary seed solution is transferred respectively in the okra juice of 10kg sterilizing, 35 DEG C of quiescent culture 72 hours, preparation seeding liquid.Then, by two kinds of seeding liquid with 1:1 ~ 1:5 ratio, inoculum concentration 5%, is inoculated in 380kg sterilizing okra juice.(2) okra juice zymotechnique: by vaccinated okra juice, with temperature 35 DEG C, ferments 72 hours.(3) sterilizing: 100 DEG C of degassed sterilizations of heat 15 minutes.
(2) R&D process of this patent
1, the preparation technology that the present invention relates to and parameter are summed up by great many of experiments to form.
In order to determine okra fruit pod loss late after going sharp stalk, we have taken 5 batches of okra raw materials at random, and record does not go sharp stalk group and goes sharp stalk group weight, is respectively 59:45,58:43,93:80,193:161 and 39:31, show that loss late is 21%.Because okra fruit pod contains mucus, added water and became thick-pasty at least, affected the viable count of lactic acid bacteria, and added dilutional hyponatremia and the okra local flavor of final fermented beverage can be made again thin out.In order to determine the amount of water of okra fruit pod making beating, we compare the sense organ local flavor of beverage of yellow mallow prepared by 5 batches of different amount of water, finally determine that the amount of water scope of okra fruit pod making beating is 3-6:1.
2, this patent lactic fermentation link, wherein adopted bacterial classification and the proportioning of bacterial classification are obtained, in Table 1-4 by following test.As shown in Table 1, in okra fruit pod juice, only inoculate Leuconostoc mesenteroides, after 72 hours fermentation, still the pH of system cannot be dropped to less than 4.5, acidity is only 0.24%, shows that Leuconostoc mesenteroides single culture is not suitable for growing in okra juice.As shown in Table 2, Lactobacillus plantarum is little 24
Table 1 to be fermented the physics and chemistry of okra juice and microbiological indicator by Leuconostoc mesenteroides
Time within just the pH of system can be dropped to less than 4.5, show that this single culture can produce acid smoothly in okra juice, upgrowth situation is good.
Table 2 to be fermented the physics and chemistry of okra juice and microbiological indicator by Lactobacillus plantarum
Table 3 okra sour milk beverage aesthetic quality evaluation criteria
Table 4 is by the sensory evaluation of different strain fermentation okra juice
Through the okra fruit pod juice that the above-mentioned two kinds of independent fermentation of bacterial classification of subjective appreciation are standby, find that Leuconostoc mesenteroides fermentation group has light fermentation pickled vegetable fragrance, micro-acid, consumer can accept.Lactobacillus plantarum fermentation group tart flavour stimulates, and have strong sauerkraut taste, consumer cannot accept.So we consider two kinds of bacterial classification mixed culture fermentations, as following table 5: when Lactobacillus plantarum and Leuconostoc mesenteroides mixing after fermentation okra juice, then within 24 hours, just the pH of system can be dropped to less than 4.5, in okra juice, can produce acid smoothly after showing the two mixing, upgrowth situation is good.After the two mixing, the fermentation okra juice of preparation reaches the standard of " good " through sensory evaluation, in table 4.
Table 5 to be fermented the physics and chemistry of okra juice and microbiological indicator by Leuconostoc mesenteroides and Lactobacillus plantarum (1:2)
In order to verify the result of sensory evaluation, this patent have detected the aroma substance composition of different strain fermentation okra juice, as Fig. 1-4.The kind and the content that different strain in Fig. 1-4 are generated identical flavor components sum up to obtain table 6, the aroma volatile kind that generates of mixed fungus fermentation okra juice and content are all better than the okra juice of single culture fermentation as shown in Table 6, and the local flavor of the results of sensory evaluation known mixed fungus fermentation okra juice of associative list 4 is fuller abundanter than single bacterium fermentation.
Table 6 different strain fermentation okra juice generates identical aroma substance analysis
The present invention gropes test by a large amount of, screening obtains two strains of lactic acid bacteria, and find the local flavor of the okra lactic fermentation juice prepared after the two coupling to be significantly better than the standby okra lactic fermentation juice of single bacterium fermentation, and successfully grope the application process of two strains of lactic acid bacteria, reach the effect of the okra fruit pod lactic fermentation juice having okra and lactic acid fermented healthy nutritive value concurrently.
Claims (6)
1. an okra lactacidase fermenting beverage, is characterized in that, is prepared from by following methods: first okra fruit pod juice, then employing are screened the lactic acid bacteria obtained and carry out lactic fermentation, after sterilizing, obtain okra sour milk beverage.
2. a kind of okra lactacidase fermenting beverage according to claim 1, is characterized in that, described okra fruit pod juice producing process is,
After fresh okra fruit pod is selected, cleaning stalk, blanching: water temperature 80-85 DEG C, blanching 1-2 minute, ratio of water to material is 20:1;
Okra fruit pod after blanching adds water, and ratio of water to material is 3-6:1, centrifugal 3500-4500rpm, 10-15 minute after making beating, 4 layers of filtered through gauze, 121 DEG C, sterilizing 15 minutes.
3. a kind of okra lactacidase fermenting beverage according to claim 2, is characterized in that, in described okra fruit pod juice producing process, by the okra fruit pod quick-frozen after blanching, then dozen juice that the quick-frozen okra fruit pod through thawing is added water.
4. according to a kind of okra lactacidase fermenting beverage one of claim 1-3 Suo Shu, it is characterized in that, described okra kind is five happinesses or Nan Yang.
5., according to a kind of okra lactacidase fermenting beverage one of claim 1-3 Suo Shu, it is characterized in that, described zymotechnique of lactic acid is: by fermented bacterium bacteria containing amount 10
7-9the Leuconostoc mesenteroides SICC1.498 of CFU/mL and bacteria containing amount 10
7-9the Lactobacillus plantarum SICC1.376 bacterium liquid of CFU/mL, inoculation after mixing with volume ratio 1:1 ~ 1:5, inoculum concentration is volume ratio 5-10%, fermentation temperature 30-35 DEG C, fermentation time 24-72 hour.
6. a kind of okra lactacidase fermenting beverage according to claim 4, it is characterized in that, described zymotechnique of lactic acid is: by fermented bacterium bacteria containing amount 10
7-9the Leuconostoc mesenteroides SICC1.498 of CFU/mL and bacteria containing amount 10
7-9the Lactobacillus plantarum SICC1.376 bacterium liquid of CFU/mL, inoculation after mixing with volume ratio 1:1 ~ 1:5, inoculum concentration is volume ratio 5-10%, fermentation temperature 30-35 DEG C, fermentation time 24-72 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410539708.4A CN104223271B (en) | 2014-10-13 | 2014-10-13 | A kind of Abelmoschus esculentus lactacidase fermenting beverage |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957331A (en) * | 2015-07-07 | 2015-10-07 | 北京尚亭正毅科技开发有限公司 | Innominatam kwai mixed tea and preparing method of innominatam kwai mixed tea |
| CN105231235A (en) * | 2015-11-13 | 2016-01-13 | 廖亚妹 | Preparation method of okra and lactic acid bacteria beverage |
| CN105380052A (en) * | 2015-11-13 | 2016-03-09 | 廖亚妹 | Preparation method of okra fermented beverage |
| CN105433389A (en) * | 2015-12-15 | 2016-03-30 | 深圳市万通绿色生态农业科技有限公司 | Blood sugar lowering liquid composition based on okra fermentation juice, and preparation method thereof |
| CN105495236A (en) * | 2015-12-15 | 2016-04-20 | 深圳市万通绿色生态农业科技有限公司 | Liquid composition capable of protecting gastric mucosae on basis of fermented juice of hibisus essulentus L. and preparation method |
| CN105639375A (en) * | 2015-12-30 | 2016-06-08 | 西华大学 | Preparation method of okra primary pulp, okra beverage and preparation method thereof |
| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104957331A (en) * | 2015-07-07 | 2015-10-07 | 北京尚亭正毅科技开发有限公司 | Innominatam kwai mixed tea and preparing method of innominatam kwai mixed tea |
| CN105231235A (en) * | 2015-11-13 | 2016-01-13 | 廖亚妹 | Preparation method of okra and lactic acid bacteria beverage |
| CN105380052A (en) * | 2015-11-13 | 2016-03-09 | 廖亚妹 | Preparation method of okra fermented beverage |
| CN105433389A (en) * | 2015-12-15 | 2016-03-30 | 深圳市万通绿色生态农业科技有限公司 | Blood sugar lowering liquid composition based on okra fermentation juice, and preparation method thereof |
| CN105495236A (en) * | 2015-12-15 | 2016-04-20 | 深圳市万通绿色生态农业科技有限公司 | Liquid composition capable of protecting gastric mucosae on basis of fermented juice of hibisus essulentus L. and preparation method |
| CN105639375A (en) * | 2015-12-30 | 2016-06-08 | 西华大学 | Preparation method of okra primary pulp, okra beverage and preparation method thereof |
| CN112425651A (en) * | 2020-11-27 | 2021-03-02 | 百色学院 | Preparation method of abelmoschus manihot and okra compound lactobacillus beverage |
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| CN104223271B (en) | 2016-09-07 |
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