CN104643242A - Anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage and preparation method thereof - Google Patents
Anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of the biotechnology and in particular relates to anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage and a preparation method of the anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage. According to the anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage, an anthocyanin-rich lactobacillus fermentation raw material is used as a fluid nutrient medium, and lactobacillus is inoculated for fermentation; the fermentation raw material is compounded by multiple kinds of fruit-vegetable puree and has multiple functions and rich and comprehensive nutrition; the fruit-vegetable beverage is prepared through lactobacillus fermentation, the nutritional ingredients in fruits and vegetables can be extracted to the maximum extent, different nutrition of multiple fruits and vegetables can be acquired, the beneficial components which are not from the fruits and vegetables also can be obtained, and the anthocyanin-rich lactobacillus fermented functional fruit-vegetable beverage has no side effect after long-term drinking, is alcohol-free, has no sedimentation, is sour, sweet and delicious, and is suitable for industrial fermentation production.
Description
Technical field
The invention belongs to biological technical field, be specifically related to a kind of the lactobacillus-fermented functional garden stuff beverage and the preparation method that are rich in anthocyanidin.
Background technology
Along with the raising of people's living standard, people have had increasing requirement to diet and food security, in drink, the cheap beverage being in the past main preparation with carbohydrate, asccharin and pigment can not meet the demand of consumers in general already, current people are more prone to select natural, nutrition, health product, arise at the historic moment thus containing the fruit-vegetable juice beverage enriching fruit vegetable nutrient.
But, the fruit-vegetable juice beverage circulated in the market be mostly with Fresh Juice and inspissated juice add acid and sweetener blending form, do not meet theory that is natural, healthy, nutrition.The patent of invention being 201110092467.X as application number discloses a kind of purple potato drink and preparation technology thereof, new light violet potato is obtained pure purple potato liquid to be diluted with water, then add white granulated sugar, honey element, malic acid, sodium acid carbonate, potassium sorbate, citric acid allotment form.
Anthocyanidin (Anthocyanin), also known as anthocyanidin, is the water-soluble natural pigment that nature is present in plant, is extensively present in the cell liquid of the flower of plant, fruit base of leaf and root organ.Known naturally occurring cyanine have kind more than 250.Common are 6 kinds, i.e. pelargonidin (Pg), cyanidin (Cy), delphinidin (Dp), paeonidin (Pn), morning glory pigment (Pt) and malvidin (Mv) in plant.Functional due to its uniqueness, and be applied to removing interior free yl, propagation lutein, antitumor, anticancer, anti-inflammatory, anti-lipid peroxidation and platelet aggregation, prevention diabetes, fat-reducing, vision protection etc.Application number be 201210105068.7 patent of invention disclose a kind of bright color, mouthfeel is good, natural, healthy, the hawthorn of nutrition, purple sweet potato clear juice drink and preparation method thereof, select purple potato, hawthorn is raw material, make full use of the organic acid in hawthorn, the several functions materials such as the anthocyanin in flavonoids and purple potato, composite by science, zymotechnic and anthocyanin extractive technique is adopted to combine, produce bright color, sour-sweet suitable, the hawthorn of pure taste, purple potato compound clear-juice beverage, it utilizes the organic acid in natural products to cook beverage acid, without the need to additionally adding acid, realize natural, healthy, the diet theory of nutrition, but this preparation method still exists a shortcoming, after enzymolysis, still need to add sweetener regulate sugariness.
The new force that to take lactobacillus-fermented as the probiotics of representative be in recent years in healthy food and health food development, very popular on market at home and abroad, wherein symphysis unit's formulation products (probio+prebiotics) is proved to be health-care effect and obviously will be better than single probio or prebiotics product, represents the developing direction of probiotics class health food.By the multiple fruits and vegetables of lactobacillus-fermented, not only can obtain the Different Nutrition of multiple fruits and vegetables, simultaneously after lactobacillus-fermented, the nutritional labeling in fruits and vegetables can be extracted to greatest extent, really accomplish the fusion between each fruit and vegetable materials, and obtain by the fermentation of probiotic lactic bacteria the beneficiating ingredient that more fruits and vegetables itself do not have, long-term taking is without any side effects.At present, market has no a kind of lactobacillus-fermented functional garden stuff beverage being rich in anthocyanidin generated with lactobacillus-fermented.
Summary of the invention
In view of this, an object of the present invention is to provide a kind of lactobacillus-fermented raw material being rich in anthocyanidin, and this fermentation raw material is composite by multiple fruits and vegetables magma, and function is more various, and nutrition is more comprehensively abundant; Two of object of the present invention is to provide a kind of lactobacillus-fermented functional garden stuff beverage being rich in anthocyanidin, this beverage made of fruits or vegetables is to be rich in the lactobacillus-fermented raw material of anthocyanidin for fluid nutrient medium, and access lactobacillus-fermented obtains, and this beverage made of fruits or vegetables is alcohol-free, without precipitation, sweet and sour taste; Three of object of the present invention is to provide a kind of preparation method being rich in the lactobacillus-fermented functional garden stuff beverage of anthocyanidin, and this preparation method is suitable for suitability for industrialized production.
For achieving the above object, technical scheme of the present invention is:
Be rich in a lactobacillus-fermented raw material for anthocyanidin, described fermentation raw material is composite by purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm; Described purple potato magma is the making beating that added water by purple potato, gelatinization, obtains after amylase process and carbohydrase process; Described violet cabbage magma is the making beating that added water by violet cabbage, obtained after pectinase treatment; Described grape magma is pulled an oar by grape, obtained after pectinase treatment; Described blueberry protoplasm is pulled an oar by blueberry, obtained after pectinase treatment.Described making beating, gelatinization, amylase process, carbohydrase process, pectinase treatment operate according to this area routine techniques.
In a specific embodiment, a kind of lactobacillus-fermented raw material being rich in anthocyanidin of the present invention, preferably, described purple potato adds water making beating, and the mass ratio of described water and purple potato is 1-5:1; Described violet cabbage adds water making beating, and the mass ratio of described water and violet cabbage is 1-3:1.
In a specific embodiment, a kind of lactobacillus-fermented raw material being rich in anthocyanidin of the present invention, the preparation of purple potato magma: through raw material cleaning, peeling, is cut into the thin slice of 0.2mm, pulls an oar after adding water boil, 90-95 DEG C of water-bath gelatinization 30min by purple potato; 60 DEG C add AMS 0.05g/100mL, insulation 40min; 60 DEG C add carbohydrase 0.06g/100mL, insulation 90min.
The preparation of violet cabbage magma: chopping after cleaning, 90 DEG C of blanching 2-3min, mix with water and pull an oar, add the pectinase enzymatic hydrolysis of 0.2g/L.
The preparation of grape magma: destemming, making beating after grape cleaning, add the pectinase enzymatic hydrolysis of 0.2g/L.
The preparation of blueberry protoplasm: destemming, making beating after blueberry cleaning, add the pectinase enzymatic hydrolysis of 0.2g/L.
In a specific embodiment, a kind of lactobacillus-fermented raw material being rich in anthocyanidin of the present invention, described fermentation raw material is composite according to volume ratio 1-5:1-3:3-5:2-5 by purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm.
Preferably, described purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm are composite according to volume ratio 1:1:3:2.
Be rich in the lactobacillus-fermented functional garden stuff beverage of anthocyanidin, with described fermentation raw material for fluid nutrient medium, access lactobacillus-fermented obtains.
Be rich in the preparation method of the lactobacillus-fermented functional garden stuff beverage of anthocyanidin, comprise the step of carrying out as follows:
(1) get purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm composite, obtain fermentation raw material;
(2) step (1) gained fermentation raw material is filtered, sterilizing, access lactobacillus-fermented, stops fermentation when reducing to 2.4-2.5 to pH value, obtains fermentate, gained fermentate adds flavor enhancement and stabilizing agent allotment, filling, after sterilizing and get final product, preferably, by fermentate under 80 DEG C of conditions Quick-filling in light resistant container, sealing, sterilising conditions be 90-100 DEG C keep 10-40min.
In a specific embodiment, described filtration adopts miillpore filter to filter, and the aperture of described miillpore filter is 0.6-1.0 μm.
In a specific embodiment, described sterilizing adopts the method for heat sterilization, is heated to 90-100 DEG C of sterilization 10-40min.
Further, described preparation method, in described step (2), the lactic acid bacteria of access fermentation is Lactobacillus plantarum: Lactobacillus rhamnosus: lactobacillus thermophilus is (1-4) in mass ratio: (1-4): the bacterial strain that (1-4) mixes.
Further, described preparation method, in described step (2), inoculation kind age of described lactic acid bacteria is 16-24h.
Further, described preparation method, in described step (2), described lactic acid bacteria is lactobacillus solution, and described lactobacillus solution is that lactic acid bacteria to be accessed pH be in the MRS fluid nutrient medium of 5.2-6.0, cultivates 16-24h and obtains.
Further, described preparation method, the access amount of described lactobacillus solution is the 1-10% of fermentation raw material quality.
Further, described preparation method, in described step (2), described fermentation temperature is 35-40 DEG C, fermentation 10-16h.
Further, described preparation method, in described step (2), described stabilizing agent is become to be grouped into by xanthans, CMC-Na with PGA tri-kinds, described xanthans addition is 0.05-0.15%, and described CMC-Na addition is 0.05-0.15%, and described PGA addition is 0.05-0.15%.
Beneficial effect of the present invention:
(1) a kind of lactobacillus-fermented raw material being rich in anthocyanidin of the present invention, this fermentation raw material is composite by multiple fruits and vegetables magma, compares single raw material nutrition reasonable more comprehensively; (2) to be rich in the lactobacillus-fermented raw material of anthocyanidin for fluid nutrient medium, access lactobacillus-fermented obtains the lactobacillus-fermented functional garden stuff beverage being rich in anthocyanidin, by the fermentation of probiotic lactic bacteria, the nutritional labeling in fruits and vegetables can not only be extracted to greatest extent, obtain the Different Nutrition of multiple fruits and vegetables, and the beneficiating ingredient that more fruits and vegetables itself do not have can also be obtained, long-term taking is without any side effects; (3) fermentation raw material that the present invention is composite is through lactobacillus-fermented, alcohol-free, without precipitation, and sweet and sour taste; (4) method of the lactobacillus-fermented functional garden stuff beverage of anthocyanidin is rich in preparation of the present invention, simple to operate, is suitable for suitability for industrialized production.
Accompanying drawing explanation
Fig. 1 is preparation technology's flow chart of the lactobacillus-fermented functional garden stuff beverage being rich in anthocyanidin.
Detailed description of the invention
Illustrated embodiment is to be described content of the present invention better, but is not that content of the present invention is only limitted to illustrated embodiment.So those of ordinary skill in the art carry out nonessential improvement and adjustment according to foregoing invention content to embodiment, still belong to protection scope of the present invention.In order to make the object, technical solutions and advantages of the present invention clearly, below in conjunction with drawings and Examples, the invention will be further described.
Following examples are prepared according to the preparation technology's flow chart shown in Fig. 1, and the experimental technique of unreceipted actual conditions in preferred embodiment, operates according to this area routine techniques usually, or carry out according to the condition that manufacturer advises.The test material that the present invention is used, if no special instructions, is commercially available purchase product.
The preparation of embodiment 1 fruits and vegetables magma
Purple potato magma: purple potato raw material is cleaned up, peeling, be cut into the thin slice of 0.2mm, add the water of the quality such as purple potato, boil rear making beating, slurries are heated to 95 DEG C of water-bath gelatinization 30min, 60 DEG C add AMS 0.05g/100mL, insulation 40min, and then 60 DEG C add carbohydrase 0.06g/100mL, insulation 90min, obtains purple potato magma;
Violet cabbage magma: cleaned up by violet cabbage, drains rear chopping, and 90 DEG C of blanching 2-3min, add the water of the quality such as violet cabbage, and making beating, slurries add the pectinase enzymatic hydrolysis of 0.2g/L after being cooled to room temperature, obtain violet cabbage magma.
Grape magma: by destemming after grape cleaning, drain rear making beating, add the pectinase enzymatic hydrolysis of 0.2g/L under room temperature, obtain grape magma.
Blueberry protoplasm: by destemming after blueberry cleaning, drain rear making beating, add the pectinase enzymatic hydrolysis of 0.2g/L under room temperature, obtain blueberry protoplasm.
The selection of embodiment 2 fermentative lactobacillus
Choose purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm 1:1:3:2 mixing by volume prepared by embodiment 1, as fermentation raw material, for subsequent use.According to the inoculum concentration access lactobacillus-fermented of 5%, described lactic acid bacteria adds according to the ratio shown in table 1, refining fermenting in 37 DEG C of constant incubators, with the integrated sensory of the beverage made of fruits or vegetables that ferments scoring for index (carrying out according to the evaluation index of table 2), the result obtained is as shown in table 1.
Table 1 various combination lactobacillus-fermented result
The preparation of embodiment 3 lactobacillus-fermented functional garden stuff beverage
(1) subjective appreciation standard
Carry out organoleptic analysis to the beverage made of fruits or vegetables of fermentation, adopt the method for scoring, give a mark respectively to color and luster, fragrance, flavour, clarity and associative perception, concrete scoring form is in table 2.Final scoring is every sum, and sensory evaluation scores has the postgraduate of trial test experience as panelist by 10 of seminar.
Table 2 ferments beverage made of fruits or vegetables sensory evaluation index
(2) actication of culture
By lactic acid bacteria access by peptone 1%, beef extract 1%, yeast extract 0.5%, glucose 2%, ammonium citrate 0.2%, sodium acetate 0.5%, dipotassium hydrogen phosphate 0.5%, manganese sulfate 0.02%, magnesium sulfate 0.05%, in the MRS culture medium (pH is 6.0 ± 0.2) that Tween-80 0.1% is formulated, after cultivating 24h, for subsequent use as seed liquor.
(3) orthogonal experiment
In conjunction with experiment of single factor result, choose fruits and vegetables ratio (purple potato: violet cabbage: blueberry: grape), inoculum concentration (Lactobacillus plantarum: Lactobacillus rhamnosus: the hybrid bacterial strain of lactobacillus thermophilus=1:1:1), fermentation time as reference factor, refining fermenting in 37 DEG C of constant incubators, with the integrated sensory of the beverage made of fruits or vegetables that ferments scoring for index, design 3 factor 3 horizontal quadratures table (as table 3), the zymotechnique optimized is determined, concrete operations and the results are shown in Table 4 by orthogonal test.
Carry out intuitive analysis to it, from extreme difference size, affecting the lactic acid fermented each factor order of fruits and vegetables is: fruits and vegetables ratio, fermentation time, inoculum concentration.The combination of fermentation optimum process is: A2B1C2.Optimised process is fruits and vegetables ratio is 1:1:3:2, and inoculum concentration is 5%, fermentation time 12h.
The each factor level table of table 3 purple drink fermented technique orthogonal test
Table 4 purple drink fermented technique orthogonal experiments and analysis
The preparation of embodiment 4 lactobacillus-fermented functional garden stuff beverage
Carry out the fermentation of mixing fruits and vegetables according to optimised process, carry out diluting after clarification and use sucrose and citric acid to its seasoning, after allocating, carrying out sensory evaluation scores, determine optimal proportion.Specific experiment operation and the results are shown in Table 5, table 6.
Table 5 is purple Beverage Service technological factor water-glass, and as can be seen from Table 6, optimised process is A1B3C1, does not namely dilute, and sucrose addition is 10%, and citric acid addition is 0.Carry out demonstration test by above-mentioned Optimization Technology, obtaining fermented beverage scoring is 96 points, and mark consistent with A1B1C1, from cost-saving object, finally select A1B1C1, namely do not dilute, sucrose addition is 4%, and citric acid addition is 0 is optimised process.
Table 5 purple beverage modulation process water-glass
Table 6 purple beverage modulation process orthogonal experiments and analysis
The preparation of embodiment 5 lactobacillus-fermented functional garden stuff beverage
(1) mensuration of rate of deposition
Accurately take sample in centrifuge tube, then centrifugal 20min under 5000r/min, remove supernatant, accurately take precipitation quality, calculate rate of deposition, as estimation of stability index, rate of deposition (%)=(precipitation quality/sample liquid quality) × 100.
(2) orthogonal experiment determination the best stabilizer
Compound fruit vegetable drink adds stabilizing agent after allotment, and stabilizer type and concrete operations and result are as shown in table 7, table 8.Each factor is on the impact of beverage made of fruits or vegetables fermenting stability respectively: CMC-Na> xanthans >PGA, optimum prescription is: A1B1C1, i.e. xanthans addition 0.05%, CMC-Na addition: 0.05%, PGA addition: 0.05%, the sedimentation rate of fermented juice is minimum.
Table 7 purple beverage process for stabilizing water-glass
Table 8 purple beverage process for stabilizing orthogonal experiments and analysis
The preparation of embodiment 6 lactobacillus-fermented functional garden stuff beverage
Different sterilization temperatures and the mouthfeel of sterilizing time to beverage have a direct impact, and the long-time sterilization of high temperature significantly can increase the poor taste in beverage, affects mouthfeel and color.Appropriate sterilizing time and temperature just seem particularly important, can find by experiment, 85 DEG C of sterilization 25min, can reach sterilization requirement and can obtain again best mouthfeel, therefore, determine that best sterilization conditions is 85 DEG C, 25min.
Table 9 process for sterilizing results and analysis
The preparation of embodiment 7 lactobacillus-fermented functional garden stuff beverage
The index that the beverage obtained by best zymotechnique, allocating technology, process for stabilizing and process for sterilizing is reached is: fermented beverage uniform color, in bright purple; Sour and sweet palatability, clean taste, has fragrant, free from extraneous odour; Clarification, opaque, no suspended substance, soluble solid≤10%.Total number of bacteria (individual/mL)≤100; Lactic acid bacteria number (individual/mL)=0; Escherichia coli (individual/L)≤3; Pathogenic bacteria do not detect.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although with reference to preferred embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, can modify to technical scheme of the present invention or equivalent replacement, and not departing from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of right of the present invention.
Claims (10)
1. be rich in a lactobacillus-fermented raw material for anthocyanidin, it is characterized in that, described fermentation raw material is composite by purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm; Described purple potato magma is the making beating that added water by purple potato, gelatinization, obtains after amylase process and carbohydrase process; Described violet cabbage magma is the making beating that added water by violet cabbage, obtained after pectinase treatment; Described grape magma is pulled an oar by grape, obtained after pectinase treatment; Described blueberry protoplasm is pulled an oar by blueberry, obtained after pectinase treatment.
2. a kind of lactobacillus-fermented raw material being rich in anthocyanidin according to claim 1, it is characterized in that, described purple potato adds water, and the mass ratio of water and purple potato is 1-5:1; Described violet cabbage adds water, and the mass ratio of water and violet cabbage is 1-3:1.
3. a kind of lactobacillus-fermented raw material being rich in anthocyanidin according to claim 2, it is characterized in that, described fermentation raw material is composite according to volume ratio 1-5:1-3:3-5:2-5 by purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm.
4. be rich in the lactobacillus-fermented functional garden stuff beverage of anthocyanidin, it is characterized in that, with the fermentation raw material described in any one of claim 1-3 for fluid nutrient medium, access lactobacillus-fermented obtains.
5. the preparation method being rich in the lactobacillus-fermented functional garden stuff beverage of anthocyanidin according to claim 4, is characterized in that, comprise the step of carrying out as follows:
(1) get purple potato magma, violet cabbage magma, grape magma and blueberry protoplasm composite, obtain fermentation raw material;
(2) filtered by step (1) gained fermentation raw material, sterilizing, access lactobacillus-fermented, stops fermentation when reducing to 2.4-2.5 to pH value, obtains fermentate, and gained fermentate adds flavor enhancement and stabilizing agent allotment, and filling, sterilizing, to obtain final product.
6. preparation method according to claim 5, it is characterized in that, in described step (2), the lactic acid bacteria of access fermentation is Lactobacillus plantarum: Lactobacillus rhamnosus: lactobacillus thermophilus is (1-4) in mass ratio: (1-4): the bacterial strain that (1-4) mixes.
7. preparation method according to claim 5, it is characterized in that, in described step (2), described lactic acid bacteria is activated lactobacillus solution, and described activation lactic acid bacteria is accessed pH to cultivate activation in the MRS fluid nutrient medium of 5.2-6.0 to obtain.
8. preparation method according to claim 7, is characterized in that, the access amount of described lactobacillus solution is the 1-10% of fermentation raw material quality.
9. preparation method according to claim 5, is characterized in that, in described step (2), described fermentation temperature is 35-40 DEG C, fermentation 10-16h.
10. preparation method according to claim 5, it is characterized in that, in described step (2), described stabilizing agent is become to be grouped into by xanthans, CMC-Na with PGA tri-kinds, described xanthans addition is 0.05-0.15%, described CMC-Na addition is 0.05-0.15%, and described PGA addition is 0.05-0.15%.
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| CN107568537A (en) * | 2017-07-31 | 2018-01-12 | 唐清池 | A kind of compound microorganism ferments beverage containing anthocyanidin and preparation method thereof |
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Application publication date: 20150527 |