CN104970405A - A lemon fermentation method to enhance lemon polyphenol contents - Google Patents

A lemon fermentation method to enhance lemon polyphenol contents Download PDF

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Publication number
CN104970405A
CN104970405A CN201510086881.8A CN201510086881A CN104970405A CN 104970405 A CN104970405 A CN 104970405A CN 201510086881 A CN201510086881 A CN 201510086881A CN 104970405 A CN104970405 A CN 104970405A
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CN
China
Prior art keywords
lemon
season
covered
fermentation
peel juice
Prior art date
Application number
CN201510086881.8A
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Chinese (zh)
Inventor
许长禄
陈启桢
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东莞健茂生物科技有限公司
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Publication date
Priority to CN2014100600922 priority Critical
Priority to CN201410060092.2A priority patent/CN103844219A/en
Application filed by 东莞健茂生物科技有限公司 filed Critical 东莞健茂生物科技有限公司
Priority to CN201510086881.8A priority patent/CN104970405A/en
Publication of CN104970405A publication Critical patent/CN104970405A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07Fruit waste products, e.g. from citrus peel or seeds

Abstract

The present invention discloses a lemon fermentation method to enhance lemon polyphenol contents. The method includes the following steps: mixing lemon peel juice, Lactobacillus plantarum strains and Hanseniaspora guillermondii strains to form a mixture so that a final concentration of the Lactobacillus plantarum strains and the Hanseniaspora guillermondii strains in the mixture is 5 * 10<6> CFU/ml ~ 1 * 10<7> CFU/ml; and conducting co-fermentation on the lemon peel juice with the Lactobacillus plantarum strains and the Hanseniaspora guillermondii strains at the temperature of 17 to 37 DEG C for 30 to 60 days to obtain the lemon peel juice with high lemon polyphenol contents. The Lactobacillus plantarum strains and the Hanseniaspora guillermondii strains are used to enhance the lemon polyphenol contents and lemon flavors in the lemon peel juice, so that the lemon peel juice is easy to eat and has the health-preserving effect.

Description

A kind of lemon fermented method promoting lemon polyphenol content

Technical field

The present invention relates to a kind of fermentation process, particularly a kind of lemon fermented method promoting lemon polyphenol content.

Background technology

Lemon (Lemon), formal name used at school Citrus limon (L.) Brum.f, lemon is rich in the nutriments such as abundant Vitamin C, polyphenol, citric acid, such as polyphenol, for the derivative of aromatic group, be considered to good antioxidant, to the curative effect that numerous disease has had.Therefore absorb lemon polyphenol and become one of regimen that modern keeps fit.

Generally speaking, (namely common people Chang Hui squeezes the juice of Limon pulp after being removed the peel by lemon; lemon juice) drink, but the lemon polyphenol content contained by Limon pulp is not high; and the acidity of squeezing the lemon juice of gained is high, normal extra interpolation sugar or the honey of needing is to adjust mouthfeel.In view of this, need a kind of lemon fermented method promoting lemon polyphenol content, to obtain the lemon peel juice being rich in lemon polyphenol.

Summary of the invention

The invention provides a kind of lemon fermented method promoting lemon polyphenol content, to obtain the lemon peel juice zymotic fluid of high lemon polyphenol content.

The invention provides a kind of lemon fermented method promoting lemon polyphenol content, to obtain the lemon peel juice zymotic fluid of easy entrance.

Promote a lemon fermented method for lemon polyphenol content, comprising: a lemon peel juice is provided, by whole the lemon juicing containing skin is obtained; There is provided a lactobacillus germ bacterial strain (Lactobacillus plantarum), this lactobacillus germ bacterial strain is preserved in German Culture Collection (DSMZ), deposit number is DSM 32004; There is provided and be also covered with spore Hansenula yeast bacteria strain (Hanseniaspora guilliermondii) season, be also covered with spore Hansenula yeast bacteria strain this season and be preserved in German Culture Collection (DSMZ), deposit number is DSM 32005; Mix this lemon peel juice, this lactobacillus germ bacterial strain and be also covered with spore Hansenula yeast bacteria strain this season, to form a mixture, making also to be covered with the ultimate density of spore Hansenula yeast bacteria strain in this mixture in this lactobacillus germ bacterial strain and this season is 5 × 10 6cFU/ml ~ 1 × 10 7cFU/ml; Also be covered with this lemon peel juice of spore Hansenula yeast bacteria strain co-fermentation with this lactobacillus germ bacterial strain and season, wherein fermentation temperature is 17 DEG C ~ 37 DEG C, and fermentation time is 30 ~ 60 days, to obtain a lemon peel juice zymotic fluid.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, fermentation temperature is 17 DEG C ~ 28 DEG C.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, fermentation time is 40 ~ 50 days.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, fermentation temperature is 26 DEG C.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, fermentation time is 45 days.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, this mixture is by being made up of the bacterium liquid of this lemon peel juice, this lactobacillus germ and the bacterium liquid that is also covered with spore Hansenula yeast bacterium this season.

A kind of lemon fermented method promoting lemon polyphenol content provided by the invention, wherein, in this mixture, the bacterium number that this lactobacillus germ bacterial strain and season are also covered with spore Hansenula yeast bacteria strain is identical.

The lemon fermented method of lifting lemon polyphenol content provided by the invention, also spore Hansenula yeast bacteria strain is covered with by using this lactobacillus germ bacterial strain and this season, this lemon peel juice is fermented, to promote the content of lemon polyphenol in this lemon peel juice, reaches the effect facilitating drinking person health.

The lemon fermented method of lifting lemon polyphenol content provided by the invention, ferment by using the belt leather lemon of whole, and do not add any sugared part, after fermentation, lemon peel juice sugariness can reach 6 ~ 8 ° of Brix, and user's entrance need not be helped by extra artificial additive, reach the effect alleviating drinking person body burden.

Detailed description of the invention

For above-mentioned and other object of the present invention, feature and advantage can be become apparent, embodiments of the invention cited below particularly, are described in detail below:

The lemon fermented method of lifting lemon polyphenol content provided by the invention, comprising: provide a lactobacillus germ bacterial strain (Lactobacillus plantarum), be also covered with spore Hansenula yeast bacteria strain (Hanseniaspora guilliermondii) and a lemon peel juice season.This lactobacillus germ bacterial strain and this season are also covered with after the inferior lactic acid bacteria strains of the spore Chinese mixes with this lemon juice and ferment, namely can obtain a lemon peel juice zymotic fluid of high lemon polyphenol content.

In detail, this lactobacillus germ bacterial strain (Lactobacillus plantarum) screening is from orange peel, be preserved in German Culture Collection (DSMZ), deposit number is DSM 32004, and has the 16S rDNA sequence as shown in SEQ ID NO:1.

Also spore Hansenula yeast bacteria strain (Hanseniaspora guilliermondii) screening is covered with this season from orange peel, be preserved in German Culture Collection (DSMZ), deposit number is DSM 32005, and has the 18S rDNA sequence as shown in SEQ ID NO:2.

This lemon peel juice is by being obtained whole the lemon juicing containing skin, to make full use of whole lemon to obtain more complete nutrient.This lemon can residue in the agricultural chemicals of epidermis through cleaning to remove before squeezing the juice, and cuts into slices and be beneficial to squeeze the juice, and in the present embodiment, uses Organic Lemon to get rid of the pollution on agricultural chemicals.

Also are covered with in this lactobacillus germ bacterial strain and this season before spore Hansenula yeast bacteria strain mixes with this lemon juice, goodly first can carry out Multiplying culture, activate this lactobacillus germ bacterial strain and be also covered with spore Hansenula yeast bacteria strain this season with the bacterial strain of the state of securing good health, in order to improve the efficiency of fermentation.In the present embodiment, this lactobacillus germ bacterial strain and this season are also covered with spore Hansenula yeast bacteria strain to be placed in liquid culture medium and to be cultured to exponential phase (log phase) in 37 DEG C of incubators and to form the bacterium liquid of a lactobacillus germ afterwards and be also covered with the bacterium liquid of spore Hansenula yeast bacterium a season, calculate bacterium amount with blood cell notation, the concentration adjusting this lactobacillus germ bacterial strain and be also covered with spore Hansenula yeast bacteria strain this season is 1 × 10 7cFU/ml, in order to mix with this lemon peel juice.

Mix this lemon peel juice, this lactobacillus germ bacterial strain and be also covered with spore Hansenula yeast bacteria strain this season, to form a mixture, making also to be covered with the ultimate density of spore Hansenula yeast bacteria strain in this mixture in this lactobacillus germ bacterial strain and this season is 5 × 10 6cFU/ml ~ 1 × 10 7cFU/ml.In the present embodiment, be 10% with the bacterium liquid of the mixed lactobacillus germ of this lemon peel juice and the bacterium liquid concentration expressed in percentage by weight that is also covered with spore Hansenula yeast bacterium season, wherein, the bacterium liquid of this lactobacillus germ accounts for percent 5 (5%) weight concentrations, also the bacterium liquid being covered with spore Hansenula yeast bacterium this season accounts for percent 5 (5%) weight concentrations, makes the bacterium number being also covered with spore Hansenula yeast bacteria strain in this lactobacillus germ bacterial strain and this season identical.

By this lactobacillus germ bacterial strain, be also covered with spore Hansenula yeast bacteria strain and this lemon peel juice this season mixture at the temperature of 17 DEG C ~ 37 DEG C co-fermentation 30 ~ 60 days to obtain this lemon peel juice zymotic fluid.Wherein, fermentation temperature is preferably 17 DEG C ~ 28 DEG C, and fermentation time is preferably 40 ~ 50 days.In the present embodiment, this lemon peel juice was in 26 DEG C of bottom fermentations 45 days, and the process of fermentation can be standing for fermentation, also can produce to prevent precipitation by timing agitation, and this mixture can be made up of the bacterium liquid of this lactobacillus germ, the bacterium liquid being also covered with spore Hansenula yeast bacterium this season and this lemon peel juice, do not add any sugar, in order to avoid the result of non-natural substances to fermentation impacts.

In order to prove that the fermentation process by lifting lemon polyphenol content of the present invention can promote the content of lemon polyphenol really, and obtain the lemon peel juice zymotic fluid of high lemon polyphenol content, now by comparing in this lemon peel juice after ferment front and fermentation with following experiment, the content of lemon polyphenol:

This lactobacillus germ bacterial strain of mixing and the lemon peel juice that is also covered with spore Hansenula yeast bacteria strain this season are carried out fermentation after 45 days to form this lemon peel juice zymotic fluid at 26 DEG C, draw this lemon peel juice zymotic fluid, with the centrifugation three minutes of 3000rpm with by magazins' layout.After drawing a supernatant, then with the centrifugation three minutes of 3000rpm to remove upper strata lemon and to draw a subnatant as experimental group.As control group after being processed in the same way by this lemon peel juice before fermentation, experimental group and control group are detected lemon polyphenol content with polyphenol detection method respectively.

In detail, this polyphenol detection method utilizes Folin reagent (Folin-ciocalteus reagent) principle of oxidation and reduction, and light absorption value is higher, and to represent its polyphenol compound content higher.First this detection method for prepare a standard solution, with gallic acid (gallic acid) standard solution of secondary deionized water preparation 0.1mg/ml, its concentration to be diluted respectively with secondary deionized water be 0.003125 again, 0.00625,0.0125,0.025,0.05,0.1mg/ml, to do calibration curve and to be placed in brown bottle for subsequent use.

Then one 10% sodium carbonate (Na is configured 2cO 3) solution, the powdered sodium carbonate weighing 1g dissolves with secondary deionized water and quantitative to 10mg/ml.

First this subnatant ladder is diluted to variable concentrations, get this subnatant of 400 μ l variable concentrations, and with gallic acid (3.125-100 μ g/ml) as standard group, the forint phenol (Folin & Clocalteu ' s phenol reagent) adding 400 μ l respectively fully shakes latter standing 3 minutes, add 10% sodium carbonate liquor of 40 μ l more respectively, after fully shaking, be statically placed in darkroom after 1 hour, detect it respectively in the light absorption value of 700nm with spectrophotometer.The calibration curve contrasting gallic acid afterwards also returns extrapolates in every milliliter of this subnatant the milligram number (mg gallic acid equivalent/ml) be equal to containing gallic acid, and in the higher expression subnatant of light absorption value, contained lemon polyphenol the more.

Result of the test shows, before the fermentation of this lemon peel juice, lemon polyphenol content is 9.75mg/ml, and the lemon polyphenol content of this lemon peel juice zymotic fluid after fermentation is 36.3mg/ml, can learn that the content of lemon polyphenol adds 273 ﹪, the fermentation process of lifting lemon polyphenol content of the present invention can increase the content of lemon polyphenol really, to obtain this lemon peel juice zymotic fluid of high lemon polyphenol content.

In sum, the lemon fermented method of lifting lemon polyphenol content of the present invention, also spore Hansenula yeast bacteria strain is covered with by using this lactobacillus germ bacterial strain and this season, this lemon peel juice is fermented, to promote the content of lemon polyphenol in this lemon peel juice, reach the effect facilitating drinking person health.

The lemon fermented method of lifting lemon polyphenol content provided by the invention, ferment by using the belt leather lemon of whole, and do not add any sugared part, after fermentation, lemon peel juice sugariness can reach 6 ~ 8 ° of Brix, and user's entrance need not be helped by extra artificial additive, reach the effect alleviating drinking person body burden

Above-described embodiment disclosed by the invention is not used for limiting protection scope of the present invention; the various change that those skilled in the art make on basis of the present invention still belongs to protection scope of the present invention with amendment, and protection scope of the present invention is with being as the criterion of limiting in claims.

Biomaterial preservation

Preservation information

Lactobacillus germ bacterial strain (Lactobacillus plantarum), Germany's Culture Collection (DSMZ), Braunschweig, Germany (Inhoffenstr.7B, D-38124 BraunschweigGERMANY), date is (on 01 29th, 2015), and deposit number is (DSM 32004);

Also spore Hansenula yeast bacteria strain (Hanseniaspora guilliermondii) is covered with season, Germany's Culture Collection (DSMZ), Braunschweig, Germany (Inhoffenstr.7B, D-38124 raunschweigGERMANY), date is (on 01 29th, 2015), and deposit number is (DSM 32005).

sequence table

Jian Mao bio tech ltd, <110> Dongguan

<120> mono-kind promotes the fermentation process of lemon polyphenol content

<130> PK13955CN

<160> 2

<170> PatentIn version 3.5

<210> 1

<211> 1444

<212> DNA

<213> Lactobacillus plantarum

<400> 1

ggtattgatt ggtgcttgca tcatgattta catttgagtg agtggcgaac tggtgagtaa 60

cacgtgggaa acctgcccag aagcggggga taacacctgg aaacagatgc taataccgca 120

taacaacttg gaccgcatgg tccgagtttg aaagatggct tcggctatca cttttggatg 180

gtcccgcggc gtattagcta gatggtgggg taacggctca ccatggcaat gatacgtagc 240

cgacctgaga gggtaatcgg ccacattggg actgagacac ggcccaaact cctacgggag 300

gcagcagtag ggaatcttcc acaatggacg aaagtctgat ggagcaacgc cgcgtgagtg 360

aagaagggtt tcggctcgta aaactctgtt gttaaagaag aacatatctg agagtaactg 420

ttcaggtatt gacggtattt aaccagaaag ccacggctaa ctacgtgcca gcagccgcgg 480

taatacgtag gtggcaagcg ttgtccggat ttattgggcg taaagcgagc gcaggcggtt 540

ttttaagtct gatgtgaaag ccttcggctc aaccgaagaa gtgcatcgga aactgggaaa 600

cttgagtgca gaagaggaca gtggaactcc atgtgtagcg gtgaaatgcg tagatatatg 660

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atgggtagca aacaggatta gataccctgg tagtccatac cgtaaacgat gaatgctaag 780

tgttggaggg tttccgccct tcagtgctgc agctaacgca ttaagcattc cgcctgggga 840

gtacggccgc aaggctgaaa ctcaaaggaa ttgacggggg cccgcacaag cggtggagca 900

tgtggtttaa ttcgaagcta cgcgaagaac cttaccaggt cttgacatac tatgcaaatc 960

taagagatta gacgttccct tcggggacat ggatacaggt ggtgcatggt tgtcgtcagc 1020

tcgtgtcgtg agatgttggg ttaagtcccg caacgagcgc aacccttatt atcagttgcc 1080

agcattaagt tgggcactct ggtgagactg ccggtgacaa accggaggaa ggtggggatg 1140

acgtcaaatc atcatgcccc ttatgacctg ggctacacac gtgctacaat ggatggtaca 1200

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gtgaatacgt tcccgggcct tgtacacacc gcccgtcaca ccatgagagt ttgtaacacc 1380

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atcgtaatga ttaataggga cggtcggggg catcagtatt cagttgtcag aggtgaaatt 300

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aaagtttttg ggttctgggg ggagtatggt cgcaaggctg aaacttaaag gaattgacgg 540

aagggcacca ccaggagtgg agcctgcggc ttaatttgac tcaacacggg gaaactcacc 600

aggtccagac acaataagga ttgacagatt gagagctctt tcttgatttt gtgggtggtg 660

gtgcatggcc gttcttagtt ggtggagtga tttgtctgct taattgcgat aacgaacgag 720

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gatttcaagt cgatggaagt ttgaggcaat aacaggtctg tgatgccctt agacgttctg 840

ggccgcacgc gcgctacact gacggagcca gcgagctttt ccttaaccga gaggtttggg 900

taatcttgtg aaactccgtc gtgctgggga tagagcattg taattattgc tcttcaacga 960

ggaattccta gtaa 974

Claims (7)

1. promote a lemon fermented method for lemon polyphenol content, comprising:
There is provided a lemon peel juice, by being obtained by whole the lemon juicing containing skin;
There is provided a lactobacillus germ bacterial strain (Lactobacillus plantarum), this lactobacillus germ bacterial strain is preserved in German Culture Collection, and deposit number is DSM 32004;
There is provided and be also covered with spore Hansenula yeast bacteria strain (Hanseniasporaguilliermondii) season, be also covered with spore Hansenula yeast bacteria strain this season and be preserved in German Culture Collection, deposit number is DSM 32005;
Mix this lemon peel juice, this lactobacillus germ bacterial strain and be also covered with spore Hansenula yeast bacteria strain this season, to form a mixture, making also to be covered with the ultimate density of spore Hansenula yeast bacteria strain in this mixture in this lactobacillus germ bacterial strain and this season is 5 × 10 6cFU/ml ~ 1 × 10 7cFU/ml; Also be covered with this lemon peel juice of spore Hansenula yeast bacteria strain co-fermentation with this lactobacillus germ bacterial strain and season, wherein fermentation temperature is 17 DEG C ~ 37 DEG C, and fermentation time is 30 ~ 60 days, to obtain a lemon peel juice zymotic fluid.
2. the lemon fermented method promoting lemon polyphenol content as claimed in claim 1, is characterized in that: fermentation temperature is 17 DEG C ~ 28 DEG C.
3. the lemon fermented method promoting lemon polyphenol content as claimed in claim 1, is characterized in that: fermentation time is 40 ~ 50 days.
4. the lemon fermented method promoting lemon polyphenol content as claimed in claim 2, is characterized in that: fermentation temperature is 26 DEG C.
5. the lemon fermented method promoting lemon polyphenol content as claimed in claim 3, is characterized in that: fermentation time is 45 days.
6. the as claimed in claim 1 lemon fermented method promoting lemon polyphenol content, is characterized in that: this mixture is by being made up of the bacterium liquid of this lemon peel juice, lactobacillus germ and the bacterium liquid that is also covered with spore Hansenula yeast bacterium season.
7. the lemon fermented method of the lifting lemon polyphenol content as described in claim 1, it is characterized in that: in this mixture, the bacterium number that this lactobacillus germ bacterial strain and season are also covered with spore Hansenula yeast bacteria strain is identical.
CN201510086881.8A 2014-02-21 2015-02-17 A lemon fermentation method to enhance lemon polyphenol contents CN104970405A (en)

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TWI640319B (en) * 2017-05-12 2018-11-11 健茂生物科技股份有限公司 Method for preparing fermented juice with anti-inflammation activity
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CN104366637B (en) * 2014-11-05 2016-10-05 华南理工大学 A kind of lemon juice production method effectively alleviating brown stain
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