CN104997111A - Making method of raspberry enzyme health care beverage - Google Patents
Making method of raspberry enzyme health care beverage Download PDFInfo
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- CN104997111A CN104997111A CN201510275185.1A CN201510275185A CN104997111A CN 104997111 A CN104997111 A CN 104997111A CN 201510275185 A CN201510275185 A CN 201510275185A CN 104997111 A CN104997111 A CN 104997111A
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- 235000013361 beverage Nutrition 0.000 title claims abstract 7
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 108090000623 proteins and genes Proteins 0.000 description 1
- OYSBZLVHMPNJMR-UHFFFAOYSA-N pyridine-3-carboxylic acid Chemical compound OC(=O)C1=CC=CN=C1.OC(=O)C1=CC=CN=C1 OYSBZLVHMPNJMR-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
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- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention provides a method for preparing a health care beverage through fermenting raspberry. The method is technically characterized by comprising the following steps: using the raspberry as a main raw material, and using bacillus amyloliquefaciens (Bacillus amyloliquefaciens H47) which is preserved in the China Center for Type Culture Collection on June 29, 2013 and of which the preservation No. is: CCTCC M 2013283, and lactic acid bacteria as zymogen strains; adding the raspberry, raw honey and pure water according to the volume ratio of the raspberry to the raw honey and the pure water being 2-5: 1-3: 7-2, uniformly mixing the raspberry, the raw honey and the pure water so as to obtain a raspberry fermenting stock solution, injecting honey funguses and lactic acid bacteria seed solutions according to the proportion of 1-5% to the fermenting stock solution, and fermenting the fermenting stock solution, the honey funguses and the lactic acid bacteria seed solution for 6-14d under the conditions of the temperature of 25-35 DEG C and the pH value of 5.0-8.0 so as to obtain crude finished products of the raspberry enzyme beverage; performing crude filtration on the crude finished products of the raspberry enzyme beverage through a filtering sieve with 20-32 meshes so as to preliminarily screen large-particle residues, and performing fine filtration on the crude finished products of the raspberry enzyme beverage after the crude filtration through a filtering sieve with 80-100 meshes so as to further filter out small-particle residues, so that liquid presents clear state, and the finished products of the raspberry enzyme health care beverage are obtained.
Description
Technical field
The present invention relates to the production method of fruit ferment, especially the fermentation process of Rubus corchorifolius fresh fruit ferment health drink, belongs to technical field of bioengineering.
Background technology
Ferment and Japanese, to a kind of call of enzyme (enzyme), were referred to as ferment the initial bio-active products obtained through fermentable afterwards.But because the many concerns of many producers add different fruit, do not note the use of fermentative microorganism and wild functional material, ferment product development and application are subject to its side effect and functional not strong impact.Have at present research think fruit ferment be known as have toxin expelling, beauty treatment, filling blood three acts on greatly; Also clear have diastase in the oral cavity, and have stomach cardia ferment in stomach, liver then secretes fatty ferment, and spleen also makes pancreas then secrete various comprehensive enzyme.Ferment in health includes more than the 1000 kind of compound that trypsase, chymotrypsin, lipase and amylase etc. are combined to form, and this fermentoid by the decomposition to five large nutrients, and reaches increase absorption, nurses one's health comprehensively, and menstruation regulating is anti-ageing waits comprehensive function.But effect of ferment also depends on bacterial classification and fermentation main material.
Rubus corchorifolius is again Rubus corchorifolius (formal name used at school: Rubus corchorifolius L.f.), have another name called raspberry, mountain throwing, milk bubble, spread seedling bubble, March steeps, April steeps, dragon-boat bubble, and barley bubble, bubble youngster sting, thorn cucurbit, steamed bun spinach, high pin ripple are the fruits of rose family rubus.Rubus corchorifolius is born in moist place in endroit, small stream limit, mountain valley, wasteland and density shrubbery more.The virgin soil particularly just opened up wasteland, as long as there is Rubus corchorifolius nutrition propagule, namely with root turion bud seedling, changes habitat around.China is except northeast, Anhui, Sichuan, Guizhou, Gansu, Qinghai, Xinjiang, Tibet, and all there is distribution all the other each province.Various nutritions contained by Rubus corchorifolius berry are easily absorbed by the body, and have the absorption and digestion that promote other nutriments, improve metabolism, strengthen disease-resistant effect.Shamanism according to Rubus corchorifolius seminar of Agricultural University Of Shenyang awards the Comprehensive analysis provided: every 100 grams of Red Hill certain kind of berries fresh fruit moisture contents 84.2 grams, 0.2 gram, protein, 0.5 gram, fat, 13.6 grams, carbohydrate, fiber 3 grams, ash content 0.5 gram, calcium 22 milligrams, 22 milligrams, phosphorus, 20 milligrams, magnesium, 1 milligram, sodium, 168 milligrams, potassium, retinol1 30 international unit, Cobastab 10.03 milligrams, Cobastab 20.09 milligrams, 0.9 milligram, nicotinic acid (nicotinic acid), vitamin C 25 milligrams, FA 0.2-0.25 milligram, citrin 240 milligrams, due to the sugar contained by Rubus corchorifolius berry, organic acid, vitamin C, citrin, FA and hematopoiesis compound combine in phase, Rubus corchorifolius is become and is conducive to diseases prevention, the medical foods of curing the disease.The special health-care efficacy that the extremely precious nutritions such as multivitamin, SOD, cyanine look, tanning acid and pharmaceutical compositions play is rich in the scientific research institutions such as Shenyang agricultural university for the Red Hill certain kind of berries, give fully certainly and confirm; Simultaneously to Rubus corchorifolius at home and abroad market utilize space more and more wide and present vivifying development potentiality from multipurposes such as eating deep processing raw and also made high evaluation.
This technology with the good Rubus corchorifolius of fresh mature degree for main material, probio in the microorganism of application nectar source and lactic acid bacteria class fermentation are for ferment, not only originally function and the local flavor of fresh Rubus corchorifolius will be kept, also the benefit materials of the resisting pathogenic microbes that its probio produces will be given, there is provided the various prebioticses of probio, for the healthy of consumer provides new functional product.
The present invention is to be stored in the bacillus amyloliquefaciens of the Bacillus amyloliquefaciens H47 that the deposit number of Wuhan University's China typical culture collection center is CCTCC M 2013283 on June 24th, 2013 for fermentation strain.
Summary of the invention
The invention provides the preparation method that a kind of mouthfeel is good, can keep Rubus corchorifolius ferment nutritive and health protection components to greatest extent, solve in existing ferment production process the pollution that can not ensure without pathogen, fermentation time is long, and the problem such as effectively enzyme activity cannot to be retained for a long time.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
(1) selected material: select the Rubus corchorifolius that full maturity, natural ferment content are high to be fermentation main material.
(2) process of material: first use tap water Rubus corchorifolius surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally invade steep 1-5 minute by the NaCl solution of 0.9% again, drain for subsequent use.
(3) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, by former preservation bacterial strain activation, cultivates the bacterium liquid obtained for 48 hours for subsequent use;
(4) inoculation fermentation: according to volume ratio Rubus corchorifolius: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain Rubus corchorifolius fermenation raw liquid, according to 1-5% ratio by nectar source bacterium and lactobacillus solution access fermenation raw liquid, each seed liquor concentration is 10
6cFU/ml, fermentation 6-14d, pH value 5.0-8.0, temperature 25 DEG C-35 DEG C
(5) post-processed makes: coarse filtration, tentatively screens out bulky grain residue, avoids fruit to put for a long time easily causing becoming sour, filter condition: sieves number is 20 ~ 32 orders.Thin filtration: filter small particle residue further, makes liquid state present limpider state, filter condition: sieves number is 80 ~ 100 orders, both natural Rubus corchorifolius ferment drink.
In step (1), the preparation method of Rubus corchorifolius ferment raw material comprises the steps:
(1.1) instrument used, utensil all want sterilizing, without greasy.
(1.2) Rubus corchorifolius pure water is cleaned, then drain with the saline sook of pure water or 0.9%.
(1.3) again Rubus corchorifolius is placed in sterilized container, after add the century-old Shang Shui that green molasses and Wuxi century-old Shang Shui drink Co., Ltd provides, wherein volume ratio Rubus corchorifolius in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains Rubus corchorifolius fermenation raw liquid.
Beneficial effect of the present invention:
1. utilize cold sterilization, strictly control fermentation temperature, effectively reduce the loss of ferment nutritional labeling, remain enzyme activity to greatest extent.
2. accessed nectar source bacterium and lactic acid bacteria, dominant strain inhibits other miscellaneous bacterias to grow, and makes the steady quality of product.
3. the total time of fermentation is about 10d, and the time is short to be avoided polyoxygenated, was conducive to the ferment material keeping Rubus corchorifolius itself to contain, and the flavor substance itself contained.
Detailed description of the invention
Rubus corchorifolius fresh fruit in the present invention contains abundant natural ferment material and the element useful to human body, but be not limited only to this, can according to actual conditions, determine that the position of Rubus corchorifolius and amount or the fruit selecting other suitable or fruit mix, as long as ferment reasonable mixture ratio can be reached, ferment content higher position is passable.In addition the selection of fermenation raw liquid and proportioning, connect bacterium amount and be also not limited to the combination that embodiment lifts, different combinations can be selected according to actual conditions.
The following stated is only preferred embodiments of the present invention, not in order to limit the present invention, all within thinking of the present invention and principle, and any amendment made, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Embodiment 1
To ferment the method for Rubus corchorifolius ferment, comprise the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high Rubus corchorifolius as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 30% of volume, adding the green molasses accounting for total liquid volume 10% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 5%, nectar source bacterium, Bacillus acidi lactici are got access fermenation raw liquid respectively, fermentation 7d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural Rubus corchorifolius ferment of clarification.
Embodiment 2
To ferment the method for Rubus corchorifolius ferment, comprise the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high Rubus corchorifolius as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 40% of volume, adding the green molasses accounting for total liquid volume 15% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 4%, nectar source bacterium, lactic acid bacteria are got access fermenation raw liquid respectively, fermentation 10d, pH value 6.5, temperature 28 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number, for being 80 ~ 100 orders, obtains the natural Rubus corchorifolius ferment of clarification.
Embodiment 3
To ferment the method for Rubus corchorifolius ferment, comprise the following steps:
(1) ripe, that fresh and alive, the natural ferment content of color is high Rubus corchorifolius is selected to be used as fermentation primary raw material.
(2) pure water clear water washes twice, and finally soak by the NaCl solution of 0.9%, cold sterilization, then drains again, and load in the cleaned container of pure water, probably account for 50% of volume, adding the green molasses accounting for total liquid volume 20% is that fermenation raw liquid is for subsequent use.
(3) prepare LB culture medium, by former preservation bacterial strain activation, cultivate the zymocyte liquid obtained for about 48 hours for subsequent use;
(4) all according to inoculative proportion 3%, nectar source bacterium, Lactobacillus casei and Lactobacillus plantarum are got access fermenation raw liquid respectively, fermentation 14d, pH value 7.0, temperature 25 DEG C.
(5) first carry out coarse filtration, sieves number is 20 ~ 32 orders.Then carefully filter, sieves number is 80 ~ 100 orders, obtains the natural Rubus corchorifolius ferment of clarification.
Claims (5)
1. prepare a method for Rubus corchorifolius ferment health drink, be characterized in that, with the good Rubus corchorifolius of fresh mature degree for main material, application nectar source bacterium and lactobacillus-fermented prepare enzyme beverage, and the method comprises the following steps:
(1) selected material: select the Rubus corchorifolius that full maturity, natural ferment content are high to be fermentation main material;
(2) process of material: first use tap water Rubus corchorifolius surface, re-use a century that Wuxi century-old Shang Shui drink Co., Ltd provides still water clear water wash twice, finally soak 1-5 minute by the NaCl solution of 0.9% again, make after draining starch for subsequent use;
(3) Spawn incubation: a century using Wuxi century-old Shang Shui drink Co., Ltd to provide still water preparation LB culture medium, by former preservation bacterial strain activation, cultivates the seed liquor for subsequent use obtained for about 48 hours;
(4) inoculation fermentation: according to volume ratio Rubus corchorifolius: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain Rubus corchorifolius fermenation raw liquid, according to 1-5% ratio by nectar source bacterium and lactobacillus solution access fermenation raw liquid, each seed liquor concentration is 10
6cFU/ml, fermentation 6-14d, pH value 5.0-8.0, temperature 25 DEG C-35 DEG C;
(5) post-processed makes: coarse filtration: tentatively screen out bulky grain residue, and avoid fruit to put for a long time and form precipitation, sieves number is 20-32 order; Thin filtration: filter small particle residue further, makes liquid state present limpider state, and sieves number is 80-100 order, namely obtains Rubus corchorifolius ferment health drink.
2. a kind of method preparing Rubus corchorifolius ferment health drink according to claim 1, is characterized in that: Rubus corchorifolius refers to the fruit of rose family rubus.
3. a kind of method preparing Rubus corchorifolius ferment health drink according to claim 1, it is characterized in that: nectar source bacterium refers to that the deposit number being stored in China typical culture collection center on June 24th, 2013 is the Bacillus amyloliquefaciens strain of the Bacillus amyloliquefaciens H47 of CCTCC M2013283, and addition is 1%-5%; Lactic acid bacteria refers to the Lactobacillus plantarum of commodity production, and addition is 1%-5%.
4. a kind of method preparing Rubus corchorifolius ferment health drink according to claim 1, is characterized in that: at pH value 5.0-8.0, the condition bottom fermentation incubation time 6-14d of temperature 25 DEG C-35 DEG C.
5. a kind of method preparing Rubus corchorifolius ferment health drink according to claim 1, is characterized in that: fermentation finished product is through coarse filtration and thin filtration two steps, and coarse filtration sieves number is 20-32 order; Thin filtered screen number is 80-100 order.
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| CN104522557A (en) * | 2014-12-15 | 2015-04-22 | 深圳先进技术研究院 | Sugar-free ferment and preparation method thereof |
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| JP2001190251A (en) * | 2000-01-11 | 2001-07-17 | House Foods Corp | Method for producing fermented beverage |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
| CN103609985A (en) * | 2013-10-25 | 2014-03-05 | 晶叶（青岛）生物科技有限公司 | Fermentation method for production of nutritionally balanced natural fruit enzyme |
| CN104187946A (en) * | 2014-08-06 | 2014-12-10 | 浙江百惠生物科技有限公司 | Fruit plant enzyme drink and preparation method thereof |
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