CN104872681A - Apple microorganism ferment and preparation method thereof - Google Patents
Apple microorganism ferment and preparation method thereof Download PDFInfo
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- CN104872681A CN104872681A CN201510371465.2A CN201510371465A CN104872681A CN 104872681 A CN104872681 A CN 104872681A CN 201510371465 A CN201510371465 A CN 201510371465A CN 104872681 A CN104872681 A CN 104872681A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 37
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- 239000003381 stabilizer Substances 0.000 claims abstract description 40
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000000346 sugar Nutrition 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
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- 239000012266 salt solution Substances 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 11
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract description 23
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- YKRGDOXKVOZESV-UHFFFAOYSA-N paeoniflorin Natural products O1C(C)(C2(CC34)OC5C(C(O)C(O)C(CO)O5)O)CC3(O)OC1C24COC(=O)C1=CC=CC=C1 YKRGDOXKVOZESV-UHFFFAOYSA-N 0.000 description 1
- MLIBGOFSXXWRIY-UHFFFAOYSA-N paeonol Natural products COC1=CC=C(O)C(C(C)=O)=C1 MLIBGOFSXXWRIY-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
Abstract
The invention discloses apple microorganism ferment and a preparation method thereof and belongs to the field of ferment preparation. The preparation method includes the steps that (1) apples are cleaned up through brine with the mass fraction of 30%, placed at a shade place, drained off and reserved; (2) brown sugar is disinfected by ultraviolet light for 5-10 s; (3) seeds of the apples obtained in the first step are removed, the apples are cut into blocks, the blocks are put into a sterile reactor, the brown sugar obtained in the second step is added to the apples according to 10.5%-12.5% of the mass of the apples, stabilizers are added to the apples according to 1.5%-2.0% of the mass of the apples, and a mixture is obtained; (4) yeast is added to the mixture obtained in the third step; (5) sealing and fermentation are conducted. The apple microorganism ferment contains less sugar, and has the advantages that reaction time is short, less flavones and superoxide dismutase are decomposed, and the total phenol content is high.
Description
Technical field
The invention belongs to the preparation field of ferment, specifically, relate to a kind of apple enzyme microb and preparation method thereof.
Background technology
Enzyme microb refers to one or more fresh vegetables, fruit etc. for raw material, the comprehensive material produced through the fermentation of multiple beneficial bacterium.Also enzyme contained in fruit is released formation under the effect of microorganism to have people to be thought by ferment, usually by fruit and sugar and
watermix by a certain percentage, sealing place and by fruit itself with enzyme fully ferment, the mixture of the enzyme that namely yellow liquid finally obtained discharges.Due to ferment there is anti-ageing, anti-inflammation, the health-care effect such as purify the blood, therefore, ferment functional beverage is very popular in the U.S., Japan and some European countries.And fruit ferment has the effects such as fat-reducing, beauty treatment, toxin expelling especially because of it, and become the object that the scholar that likes beauty competitively pursues.
Because the health-care effect of enzyme microb is day by day obvious, especially with the ferment of fruit fermentation, more and more welcome by everybody.Containing multivitamin, organic acid, mineral matter, polyphenol and Flavonoid substances in apple, with the enzyme microb of apple fermentation, not only there is anti-oxidant, Bearberry Extract, have more the hypotensive effect of anti-cancer, therefore, apple enzyme microb gets more and more liking of people.But there is a lot of problems in apple enzyme microb in fermentation, such as ubiquity sugar content is high, the problems such as total phenol content is low, fermentation time is long, especially for adopting the ferment of apple production, also there is the problem that flavones and superoxide dismutase (SOD) are easily decomposed during the fermentation.And there is in apple enzyme microb mainly flavones and the SOD of antioxidation activity, research finds that flavones is very strong antioxidant, have and improve the effect such as blood circulation, reduction cholesterol, SOD has special physiologically active, is the primary material of scavenging free radicals in organism.So apple fermentation is in the process of ferment, the content of flavones and SOD is the important indicator of apple ferment health-care effect quality.Adopt an effective measure and prevent the decomposition of flavones and superoxidase, to improve the content of phenol extremely important to raising apple ferment quality.
Summary of the invention
the problem solved
The problem such as there is flavones during the fermentation for existing apple ferment and superoxide dismutase (SOD) is easily decomposed, sugar content is high, total phenol content is low and fermentation time is long, the invention provides a kind of apple ferment and preparation method thereof, it adopts special technique, improve the content of fermenting speed and aldehydes matter, prevent flavones and SOD to be decomposed.
technical scheme
In order to overcome the above problems, the concrete technical scheme that the present invention adopts is as follows:
A kind of apple enzyme microb preparation method, the steps include:
(1) by apple mass fraction be 30% salt solution clean up, In Shadely to drain away the water, for subsequent use;
(2) by brown sugar disinfection by ultraviolet light 5-10 s;
(3) apple in step (1) being removed seed stripping and slicing loads in aseptic reactor, brown sugar in step (2) is joined in apple according to the quality of the 10.5-12.5% of fruit quality, stabilizing agent is joined in apple according to the quality of the 1.5-2.0% of fruit quality, obtains mixture;
(4) saccharomycete is added to the mixture in step (3);
(5) seal, ferment.
Preferably, described saccharomycete is light white latent ball yeast bacterium and/Pichia guilliermondii bacterium.
Preferably, the composition of described stabilizing agent and mass fraction are: purslane leaf juice 5-9 part, rape cake 20-40 part, pharagmitis rhizoma juice 15-20 part, root bark of tree peony 8-13 part, black nightshade fruit juice 5-10 part and dipotassium hydrogen phosphate 1 part.
Preferably, the preparation process of described stabilizing agent is:
A purslane leaf, reed rhizome and Solanum nigrum concentration are the salt solution cleaning of 15-20g/L by (), dry and break into purslane leaf juice, pharagmitis rhizoma juice and black nightshade fruit juice respectively afterwards;
(b) root bark of tree peony is adopted concentration be 15-20g/L salt solution cleaning, at 80 DEG C dry;
C () takes 1 part of dipotassium hydrogen phosphate by mass fraction and 20-40 part rape cake joins in the black nightshade fruit juice of preparation in 5-10 part step (a), stir, then the pharagmitis rhizoma juice of 15-20 part step (a) preparation and 5-9 part purslane leaf juice of step (a) preparation is put into successively, stir, then add the root bark of tree peony of preparation in 8-13 part step (b); Stirring obtains mixed stabilizer;
D the mixed stabilizer of preparation in step (c) is heated to 27-35 DEG C by (), obtain stabilizing agent.
Preferably, the composition of described stabilizing agent and mass fraction are: 7 parts, purslane leaf juice, rape cake 30 parts, pharagmitis rhizoma juice 18 parts, the root bark of tree peony 10 parts, black nightshade fruit juice 8 parts and dipotassium hydrogen phosphate 1 part.
Preferably, the operation of described (a)-(d) all operates in gnotobasis.
Preferably, the fermentation in described step (5) is fermented at normal temperatures, and fermentation time is 20-25 d.
Preferably, also comprise step (6): filtered by the mixed solution after the fermentation in step (5), the liquid obtained is apple enzyme microb, and the filter residue obtained is retained in reaction vessel.
The apple enzyme microb that obtains of scheme above, to blend according to the ratio of mass ratio 1:10 according to apple enzyme microb and water and drinks.
The application of the filter residue that such scheme obtains in the preparation of apple ferment, its method is with technical scheme above, and difference is the filter residue obtained after stabilizing agent is replaced with fermentation, and its addition is the 3.8-4.5% of fruit quality simultaneously.
beneficial effect
Compared to prior art, beneficial effect of the present invention is:
(1) will apple be cleaned with the salt solution that mass fraction is 30% in the present invention, and the wax of apple surface can not only be removed, and there is bactericidal action; Brown sugar joins in apple according to the quality of the 10.5-12.5% of blueberry quality, the addition of sugar is low, avoid taking in a large amount of sugars when drinking ferment, stabilizing agent is joined in apple according to the quality of the 1.5-2.0% of fruit quality, obtain mixture, stabilizing agent addition is not high, but can prevent other miscellaneous bacterias from breeding, the decomposition of effective minimizing flavones and superoxide dismutase, promotes light white latent ball yeast bacterium and Pichia guilliermondii bacteria growing.
(2) composition of stabilizing agent that adopts of the present invention and mass fraction are: purslane leaf juice 5-9 part, rape cake 20-40 part, pharagmitis rhizoma juice 15-20 part, root bark of tree peony 8-13 part, black nightshade fruit juice 5-10 part and dipotassium hydrogen phosphate 1 part, it is all nature raw material, harmless, omega-fatty acid simultaneously in purslane leaf juice can promote the breeding of Cryptococcus albidus bacterium and Pichia guilliermondii bacterium, rape cake provides breeding carrier for saccharomycetic breeding, Paeoniflorin in the root bark of tree peony, benzoylpaeoniflorin, Paeonol and paeonolide can suppress the breeding of other miscellaneous bacterias, promote the secretion of saccharomycetic phenols catabolic enzyme simultaneously, reduce the addition of sugar, benzoyl OP can also remove the toxicity of rape cake, the solanine energy of black nightshade fruit juice and omega-fatty acid, dipotassium hydrogen phosphate promote the breeding of Cryptococcus albidus bacterium and Pichia guilliermondii bacterium jointly, reduce the reaction time, suppress Cryptococcus albidus bacterium, with Pichia guilliermondii bacterium, organic substance decomposing is become ethanol simultaneously.
(3) fermentation in step of the present invention (5) is fermented at normal temperatures, and fermentation time is 20-25 d, requires low to fermentation, shortens fermentation time greatly simultaneously.
(4) mixed solution after the present invention's fermentation filters, the liquid obtained is apple enzyme microb, useful to health, have and promote that lipolysis improves the effects such as blood circulation, whitening, aid digestion, anti-cancer, flavones wherein effectively can remove human free radical, antioxidation is ten times of vitamin E, and the filter residue obtained can substitute stabilizing agent and reuse.
(5) cost of the present invention is low, and reaction efficiency is high, energy-conserving and environment-protective.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.
embodiment 1
A kind of apple enzyme microb preparation method, the steps include:
(1) by apple mass fraction be 30% salt solution clean up, In Shadely to drain away the water, for subsequent use;
(2) by brown sugar disinfection by ultraviolet light 5 s;
(3) apple in step (1) being removed seed stripping and slicing loads in aseptic reactor, by the brown sugar in step (2) according to fruit quality 11.5% quality join in apple, by stabilizing agent according to fruit quality 1.5% quality join in apple, obtain mixture;
The preparation process of described stabilizing agent is:
A purslane leaf, reed rhizome and Solanum nigrum mass fraction are the salt solution cleaning of 30% by (), dry and break into purslane leaf juice, pharagmitis rhizoma juice and black nightshade fruit juice respectively afterwards;
B root bark of tree peony mass fraction is the salt solution cleaning of 30% by (), dry at 80 DEG C;
C () takes 1 part of dipotassium hydrogen phosphate by mass fraction and 30 parts of rape cakes join in the black nightshade fruit juice of preparation in 8 parts of steps (a), stir, then the pharagmitis rhizoma juice of 18 parts of step (a) preparations and 7 parts of purslane leaf juice of step (a) preparation are put into successively, stir, then add the root bark of tree peony of preparation in 10 parts of steps (b); Stirring obtains mixed stabilizer;
D the mixed stabilizer of preparation in step (c) is heated to 27 DEG C by (), obtain stabilizing agent.
(4) saccharomycete is added to the mixture in step (3); Saccharomycete is light white latent ball yeast bacterium;
(5) seal, ferment, fermentation is fermented at normal temperatures, and fermentation time is 20d; Preparation time shortens greatly;
(6) mixed solution after fermentation in step (5) is filtered, the liquid obtained is apple enzyme microb, the filter residue obtained is retained in reaction vessel, and in apple enzyme microb, the content of flavones and superoxide dismutase (SOD) is 85% before reaction, and sugar content is low simultaneously.
Folin-Ciocalteau method is adopted to measure total phenol content to the apple enzyme microb obtained.Be exactly the reduction reaction being attended by phosphotungstic acid and phosphomolybdic acid participation at a constant temperature that those skilled in the art often adopt, total phenol content represents with gallic acid equivalent.Absorbance is higher, and total phenol content is higher.Apple enzyme microb total phenol content prepared by the present invention is 4.987 mg/mL.Illustrate that microorganism becomes Small molecular aldehydes matter the large molecular phenolics Substance Transformation of complexity, thus improve its total phenol content, adopt potentiometric acid-base titration method to measure total acid content, total acid content is 0.412mg/ml.
The drinking method of the apple enzyme microb obtained, apple enzyme microb and water are blent according to the ratio of mass ratio 1:10 and are drunk.
embodiment 2
A kind of apple enzyme microb preparation method, the steps include:
(1) by apple mass fraction be 30% salt solution clean up, In Shadely to drain away the water, for subsequent use;
(2) by brown sugar disinfection by ultraviolet light 10 s;
(3) apple in step (1) being removed seed stripping and slicing loads in aseptic reactor, by the brown sugar in step (2) according to fruit quality 10.5% quality join in apple, by stabilizing agent according to fruit quality 1.8% quality join in apple, obtain mixture;
The preparation process of described stabilizing agent is:
A purslane leaf, reed rhizome and Solanum nigrum mass fraction are the salt solution cleaning of 30% by (), dry and break into purslane leaf juice, pharagmitis rhizoma juice and black nightshade fruit juice respectively afterwards;
B root bark of tree peony mass fraction is the salt solution cleaning of 30% by (), dry at 80 DEG C;
C () takes 1 part of dipotassium hydrogen phosphate by mass fraction and 20 parts of rape cakes join in the black nightshade fruit juice of preparation in 10 parts of steps (a), stir, then the pharagmitis rhizoma juice of 15 parts of step (a) preparations and 9 parts of purslane leaf juice of step (a) preparation are put into successively, stir, then add the root bark of tree peony of preparation in 8 parts of steps (b); Stirring obtains mixed stabilizer;
D the mixed stabilizer of preparation in step (c) is heated to 32 DEG C by (), obtain stabilizing agent.
(4) saccharomycete is added to the mixture in step (3); Saccharomycete is Pichia guilliermondii bacterium;
(5) seal, ferment, fermentation is fermented at normal temperatures, and fermentation time is 22d; Preparation time shortens greatly;
(6) mixed solution after fermentation in step (5) is filtered, the liquid obtained is apple enzyme microb, the filter residue obtained is retained in reaction vessel, and in apple enzyme microb, the content of flavones and superoxide dismutase (SOD) is 83% before reaction, and sugar content is low simultaneously.
Folin-Ciocalteau method is adopted to measure total phenol content to the apple enzyme microb obtained.Be exactly the reduction reaction being attended by phosphotungstic acid and phosphomolybdic acid participation at a constant temperature that those skilled in the art often adopt, total phenol content represents with gallic acid equivalent.Absorbance is higher, and total phenol content is higher.Apple enzyme microb total phenol content prepared by the present invention is 4.732 mg/mL.Illustrate that microorganism becomes Small molecular aldehydes matter the large molecular phenolics Substance Transformation of complexity, thus improve its total phenol content, adopt potentiometric acid-base titration method to measure total acid content, total acid content is 0.425mg/ml.
The drinking method of the apple enzyme microb obtained, apple enzyme microb and water are blent according to the ratio of mass ratio 1:10 and are drunk.
The filter residue that scheme obtains above can continue to use in the preparation of apple ferment, and its method is with technical scheme above, and difference stabilizing agent is replaced with the filter residue obtained above, and its addition is 3.8% of fruit quality simultaneously.When again utilizing, fermentation time is 27d.
embodiment 3
A kind of apple enzyme microb preparation method, the steps include:
(1) by apple mass fraction be 30% salt solution clean up, In Shadely to drain away the water, for subsequent use;
(2) by brown sugar disinfection by ultraviolet light 8 s;
(3) apple in step (1) being removed seed stripping and slicing loads in aseptic reactor, by the brown sugar in step (2) according to fruit quality 12.5% quality join in apple, by stabilizing agent according to fruit quality 2.0% quality join in apple, obtain mixture;
The preparation process of described stabilizing agent is:
A purslane leaf, reed rhizome and Solanum nigrum mass fraction are the salt solution cleaning of 30% by (), dry and break into purslane leaf juice, pharagmitis rhizoma juice and black nightshade fruit juice respectively afterwards;
B root bark of tree peony mass fraction is the salt solution cleaning of 30% by (), dry at 80 DEG C;
C () takes 1 part of dipotassium hydrogen phosphate by mass fraction and 40 parts of rape cakes join in the black nightshade fruit juice of preparation in 5 parts of steps (a), stir, then the pharagmitis rhizoma juice of 20 parts of step (a) preparations and 5 parts of purslane leaf juice of step (a) preparation are put into successively, stir, then add the root bark of tree peony of preparation in 13 parts of steps (b); Stirring obtains mixed stabilizer;
D the mixed stabilizer of preparation in step (c) is heated to 35 DEG C by (), obtain stabilizing agent.
(4) saccharomycete is added to the mixture in step (3); Saccharomycete is light white latent ball yeast bacterium;
(5) seal, ferment, fermentation is fermented at normal temperatures, and fermentation time is 25d; Preparation time shortens greatly;
(6) mixed solution after fermentation in step (5) is filtered, the liquid obtained is apple enzyme microb, the filter residue obtained is retained in reaction vessel, and in apple enzyme microb, the content of flavones and superoxide dismutase (SOD) is 81% before reaction, and sugar content is low simultaneously.
Folin-Ciocalteau method is adopted to measure total phenol content to the apple enzyme microb obtained.Be exactly the reduction reaction being attended by phosphotungstic acid and phosphomolybdic acid participation at a constant temperature that those skilled in the art often adopt, total phenol content represents with gallic acid equivalent.Absorbance is higher, and total phenol content is higher.Apple enzyme microb total phenol content prepared by the present invention is 4.897 mg/mL.Illustrate that microorganism becomes Small molecular aldehydes matter the large molecular phenolics Substance Transformation of complexity, thus improve its total phenol content, adopt potentiometric acid-base titration method to measure total acid content, total acid content is 0.405mg/ml.
The drinking method of the apple enzyme microb obtained, apple enzyme microb and water are blent according to the ratio of mass ratio 1:10 and are drunk.
The filter residue that scheme obtains above can continue to use in the preparation of apple ferment, and its method is with technical scheme above, and difference stabilizing agent is replaced with the filter residue obtained above, and its addition is 4.1% of fruit quality simultaneously.When again utilizing, fermentation time is 27d.
embodiment 4
The filter residue obtained in embodiment 1 is continued use in the preparation of blueberry ferment, its method is with the technical scheme in embodiment 1, and difference stabilizing agent is replaced with the filter residue obtained in embodiment 1, and its addition is 4.5% of fruit quality simultaneously, method is with embodiment 1, and fermentation time is 26d.The apple enzyme microb total phenol content of preparation is 4.578mg/mL.Illustrate that microorganism becomes Small molecular aldehydes matter the large molecular phenolics Substance Transformation of complexity, thus improve its total phenol content, adopt potentiometric acid-base titration method to measure total acid content, total acid content is 0.395 mg/ml.
embodiment 5
The filter residue obtained in embodiment 1 is continued use in the preparation of blueberry ferment, its method is with the technical scheme in embodiment 1, and difference stabilizing agent is replaced with the filter residue obtained in embodiment 1, and its addition is 3.9% of fruit quality simultaneously, method is with embodiment 1, and fermentation time is 29d.The apple enzyme microb total phenol content of preparation is 4.678mg/mL.Illustrate that microorganism becomes Small molecular aldehydes matter the large molecular phenolics Substance Transformation of complexity, thus improve its total phenol content, adopt potentiometric acid-base titration method to measure total acid content, total acid content is 0.411 mg/ml.
Claims (10)
1. an apple enzyme microb preparation method, the steps include:
(1) by apple mass fraction be 30% salt solution clean up, In Shadely to drain away the water, for subsequent use;
(2) by brown sugar disinfection by ultraviolet light 5-10 s;
(3) apple in step (1) being removed seed stripping and slicing loads in aseptic reactor, brown sugar in step (2) is joined in apple according to the quality of the 10.5-12.5% of fruit quality, stabilizing agent is joined in apple according to the quality of the 1.5-2.0% of fruit quality, obtains mixture;
(4) saccharomycete is added to the mixture in step (3);
(5) seal, ferment.
2. a kind of apple enzyme microb preparation method according to claim 1, is characterized in that, described saccharomycete is light white latent ball yeast bacterium and/Pichia guilliermondii bacterium.
3. a kind of apple enzyme microb preparation method according to claim 2, it is characterized in that, the composition of described stabilizing agent and mass fraction are: purslane leaf juice 5-9 part, rape cake 20-40 part, pharagmitis rhizoma juice 15-20 part, root bark of tree peony 8-13 part, black nightshade fruit juice 5-10 part and dipotassium hydrogen phosphate 1 part.
4. a kind of apple enzyme microb preparation method according to claim 3, it is characterized in that, the preparation process of described stabilizing agent is:
A purslane leaf, reed rhizome and Solanum nigrum concentration are the salt solution cleaning of 15-20g/L by (), dry and break into purslane leaf juice, pharagmitis rhizoma juice and black nightshade fruit juice respectively afterwards;
(b) root bark of tree peony is adopted concentration be 15-20g/L salt solution cleaning, at 80 DEG C dry;
C () takes 1 part of dipotassium hydrogen phosphate by mass fraction and 20-40 part rape cake joins in the black nightshade fruit juice of preparation in 5-10 part step (a), stir, then the pharagmitis rhizoma juice of 15-20 part step (a) preparation and 5-9 part purslane leaf juice of step (a) preparation is put into successively, stir, then add the root bark of tree peony of preparation in 8-13 part step (b); Stirring obtains mixed stabilizer;
D the mixed stabilizer of preparation in step (c) is heated to 27-35 DEG C by (), obtain stabilizing agent.
5. a kind of apple enzyme microb preparation method according to claim 3 or 4, it is characterized in that, the composition of described stabilizing agent and mass fraction are: 7 parts, purslane leaf juice, rape cake 30 parts, pharagmitis rhizoma juice 18 parts, the root bark of tree peony 10 parts, black nightshade fruit juice 8 parts and dipotassium hydrogen phosphate 1 part.
6. a kind of apple enzyme microb preparation method according to claim 4, it is characterized in that, the operation of described (a)-(d) all operates in gnotobasis.
7. a kind of apple enzyme microb preparation method according to claim 1, is characterized in that, the fermentation in described step (5) is fermented at normal temperatures, and fermentation time is 20-25 d.
8. a kind of apple enzyme microb preparation method according to claim 1, it is characterized in that, also comprise step (6): filtered by the mixed solution after the fermentation in step (5), the liquid obtained is apple enzyme microb, and the filter residue obtained is retained in reaction vessel.
9. the apple enzyme microb that obtains of claim 8.
10. the application of the filter residue that obtains of claim 8 in the preparation of apple ferment, its method is with claim 1, and difference stabilizing agent is replaced with the filter residue that claim 8 obtains, and its addition is the 3.8-4.5% of fruit quality simultaneously.
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