CN105029549A - Mulberry enzyme health beverage production method - Google Patents
Mulberry enzyme health beverage production method Download PDFInfo
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- CN105029549A CN105029549A CN201510275316.6A CN201510275316A CN105029549A CN 105029549 A CN105029549 A CN 105029549A CN 201510275316 A CN201510275316 A CN 201510275316A CN 105029549 A CN105029549 A CN 105029549A
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- 230000036541 health Effects 0.000 title claims abstract description 15
- 235000013361 beverage Nutrition 0.000 title claims abstract 5
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 26
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- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
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- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
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- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention provides a method for preparing a health beverage through mulberry fermentation. The process characteristics are that mulberry is adopted as a main raw material, Bacillus amyloliquefaciens H47 preserved in China Center for Type Culture Collection on June 29, 2013 and having the preservation number of CCTCC M 2013283 and lactic acid bacteria are adopted as fermentation strains, mulberry, raw honey and purified water added according to a volume ratio of the mulberry to the raw honey to the purified water of 2-5:1-3:7-2, uniform mixing is performed to prepare a mulberry fermentation raw liquid, a honey source bacterial and lactic acid bacterial seed liquid is inoculated into the mulberry fermentation raw liquid according to a ratio of 1-5%, fermentation is performed for 6-14 d at a temperature of 25-35 DEG C under the pH value of 5.0-8.0 to obtain a mulberry enzyme beverage crude product, coarse filtration is performed with a 20-32 mesh filtration sieve to primarily filter out large particle residue, and fine filtration is performed with a 80-100 mesh filtration sieve to further filter out small particle residue to make the liquid present the clear state so as to obtain the mulberry enzyme health beverage finished product.
Description
Technical field
The present invention relates to the production method of fruit ferment, especially the fermentation process of mulberries 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.
Mulberries have another name called mulberries, sorosis, mulberry fruit, are the fruits of Moraceae Morus perennial woody plant mulberry tree, wherein containing several functions composition, as rutin, anthocyanidin, RV etc., have good anti-cancer, anti-ageing, antiulcer, the effect such as antiviral.Before more than 2,000 years, mulberry fruit has been the hired tonic of Chinese emperors.Because the growing environment that mulberry tree is special makes sorosis have the feature of spontaneous growth without any pollution so mulberry fruit is otherwise known as " holy fruit among the people ".4 times of it contains the nutrient such as abundant activated protein, provitamin A, B1, B2, PP and C, amino acid, malic acid, butanedioic acid, tartaric acid, carrotene, mineral calcium, phosphorus, iron, copper, zinc to be the 5-6 of apple be doubly grape have multiple efficacies and are described as " the best health fruit of 21st century " by medical circle.Often eat mulberry fruit and can significantly improve effect that body immunity has the beautifying face and moistering lotion that delays senility.Mulberries not only can food but also the traditional Chinese medical science of can being used as medicine think the sweet acidity of mulberries taste be slightly cold into the heart, liver, kidney channel be strengthening by means of tonics, the good fruit of intelligence development of nourishing heart.There is Yin-nourishing and body fluid promoting of enriching blood to quench the thirst the effects such as ease constipation is dry, cure mainly deficiency of YIN-blood and cause tinnitus of having a dizzy spell, palpitaition, irritated insomnia, soreness and weakness of waist and knees, poliosis, quench one's thirst, the disease such as dry, dry and hard excrement.But because mulberries are not easily fresh-keeping, its edible very big restriction by season, also have impact on plantation and the exploitation of fruit mulberry tree.This technology with the good mulberries 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 mulberries will be kept, also the benefit materials of the anti-sex pheromone 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 bacillus amyloliquefaciens fermentation strain of the BacillusamyloliquefaciensH47 that the deposit number that the present invention is stored in Wuhan University's China typical culture collection center with on June 24th, 2013 is CCTCCM2013283.
Summary of the invention
The invention provides the preparation method that a kind of mouthfeel is good, can keep mulberry enzyme 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 mulberries that full maturity, natural ferment content are high to be fermentation main material.
(2) process of material: first use tap water mulberries 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 mulberries: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain mulberries 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 mulberry enzyme drink.
In step (1), the preparation method of mulberry enzyme raw material comprises the steps:
(1.1) instrument used, utensil all want sterilizing, without greasy.
(1.2) mulberries pure water is cleaned, then drain with the saline sook of pure water or 0.9%.
(1.3) again mulberries are 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 mulberries in fermenation raw liquid: green molasses: pure water=2 ~ 5: 1 ~ 3: 7 ~ 2, obtains mulberries 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 mulberries itself to contain, and the flavor substance itself contained.
Detailed description of the invention
Mulberries 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 mulberries 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
A method for mulberry enzyme of fermenting, comprises the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high mulberries 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 mulberry enzyme of clarification.
Embodiment 2
A method for mulberry enzyme of fermenting, comprises the following steps:
(1) select ripe, that fresh and alive, the natural ferment content of color is high mulberries 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 mulberry enzyme of clarification.
Embodiment 3
A method for mulberry enzyme of fermenting, comprises the following steps:
(1) ripe, that fresh and alive, the natural ferment content of color is high mulberries are 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 mulberry enzyme of clarification.
Claims (5)
1. prepare a method for mulberry enzyme health drink, be characterized in that, with the good mulberries 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 mulberries that full maturity, natural ferment content are high to be fermentation main material;
(2) process of material: first use tap water mulberries 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 mulberries: green molasses: pure water be 2-5: 1-3: 7-2 add after mix and obtain mulberries 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 mulberry enzyme health drink.
2. a kind of method preparing mulberry enzyme health drink according to claim 1, is characterized in that: mulberries are fruits of Moraceae Mulberry plant.
3. a kind of method preparing mulberry enzyme 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 BacillusamyloliquefaciensH47 of CCTCCM2013283, 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 mulberry enzyme 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 mulberry enzyme 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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| CN107549554B (en) * | 2017-08-22 | 2021-01-19 | 江门桑科氏生物技术有限公司 | Fruit juice fermented beverage with beautifying and freckle removing functions and preparation method thereof |
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| CN109907307A (en) * | 2017-12-13 | 2019-06-21 | 山东博奥克生物科技有限公司 | A kind of mulberry enzyme |
| CN109673898A (en) * | 2019-01-31 | 2019-04-26 | 雍紫涵 | A kind of mulberries fermented health-care drink and preparation method thereof |
| CN109939051A (en) * | 2019-04-25 | 2019-06-28 | 武汉骏安生物科技有限公司 | A kind of mulberries fermentation magma and its preparation method and application |
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