CN105104692B - A kind of preparation method of blueberry ferment berry - Google Patents
A kind of preparation method of blueberry ferment berry Download PDFInfo
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- CN105104692B CN105104692B CN201510547239.5A CN201510547239A CN105104692B CN 105104692 B CN105104692 B CN 105104692B CN 201510547239 A CN201510547239 A CN 201510547239A CN 105104692 B CN105104692 B CN 105104692B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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Abstract
The invention discloses a kind of preparation methods of blueberry ferment berry.This method comprises: the sorting of blueberries raw material, blueberries hardening；Blueberries leaching sugar；Drying and dewatering；Immerse blueberry juice, low temperature yeast fermentation；Low temperature lactobacillus-fermented；Drip liquid, packaging.Preparation method of the present invention soaks dewatered wild blueberry to sugar using multilayer beneficial microbe and ferments, finally make blueberry anthocyanin (VMA) bioconversion at water-soluble procyanidine (OPC), and blueberry procyanidine (OPC) content and total phenol content are significantly improved in blueberry ferment berry, while generating multiple beneficial active material.The blueberry ferment berry that preparation method of the present invention obtains has the characteristics that the smell of fruits is very sweet, color prune, sweet slightly sour.
Description
Technical field
The present invention relates to a kind of preparation methods of blueberry ferment berry, and in particular to a kind of to utilize microorganism deep fermentation work
The method that skill prepares blueberry ferment berry belongs to Preserved produciton technical field.
Background technique
Blueberry (Blueberry) scientific name cowberry, belongs to Ericaceae cowberry platymiscium.Fruit is blue, and drape layer is white
Color fruit powder, fruity is sour-sweet, full of nutrition.It is grown among the virgin forest of China Daxinganling District, locals is referred to as " beep
Persimmon ", blueberry can resist 50 DEG C of severe cold, be grown in frozen soil throughout the year, and nutrient constituents of fruit is abundant.
According to the analysis of Tufts university, the U.S., in 40 kinds of vegetables and fruit with antioxidant effect, the cyanine of blueberry
Cellulose content ranks the first.The special dietaries such as anthocyanidin contained by blueberry, organic germanium, organic selenium, Arbutin, amino acid, tartaric acid at
Dividing is that any plant is all incomparable, and the anthocyanidin being especially made of 16 kinds of bioflavonoids has than general plant cyanine
The more superior physiological activity of element.Concern of the wild acinus increasingly by food, health care product circle in recent years is due to blueberries flower
Unique healthcare function of color glycosides.Anthocyanin (anthocyanidin) rich in the fruit of blueberry mainly has antibiotic effect, resists certainly
By base effect, the effect of anti-vision degeneration and anti arteriosclerosis and thrombosis.
Enzyme microb refers to one or more fresh vegetables, fruit, mushroom, Chinese herbal medicine etc. for raw material, through multiple beneficial
Bacterium fermentation and generate, the micro- lifes of functionality of the nutritional ingredients such as vitamin, enzyme, minerals and secondary metabolite rich in
Object fermented product.Microorganism makes fermentation raw material generate many complicated intermediate supersessions or intersection by its own metabolism
Metabolism realizes the metabolic conversion between metabolite, generates the new substance and over one hundred kind of new biological enzyme with physiological activity.
Containing there are many nutriments beneficial to human body, including Polyphenols (flavonols, flavonoids, former cyanine in enzyme microb product
Element, catechin, phenolic acid, styrene, cumarin, lignin, tannic acid, tannin etc.), organic acid (gallic acid, succinic acid,
Pyruvic acid, malic acid etc.), various saccharides and a variety of Biofunctional ingredients etc..
Blueberry preserved fruits can make fermentation liquid rich in a variety of enzymes, microbial fermentation ferment after multiple-microorganism co-fermentation
The main effect enzyme of element includes superoxide dismutase, protease, lipase etc..Superoxide dismutase is a kind of energy catalysis
Particulate metal enzyme of disproportionated reaction occurs for superoxide radical, it can remove internal superoxide radical and active oxygen, protect body not
It is lost by superoxide radical.Zhang Lei's et al. studies have shown that the superoxide dismutase contained in plant to delay senescence, prevention
There is obvious action with cardiovascular and cerebrovascular disease etc. is treated.Protease is the protein point in a kind of catalytic body or in things
At amino acid or the special enzyme of small peptide, it can remove skin surface, pore, the dirt in sweat gland, decompose in human body extremely solution
The cell and removal aging cutin died.
It is existing to make blueberry ferment berry process data, but the production to blueberry preserved fruits using microbe fermentation method not yet
Method and the production method of blueberry ferment are relatively more, for example, number of patent application CN201310239948.8 and
CN201310035698.6 individually discloses a kind of manufacture craft of blueberry preserved fruits, but is directed to Daxinganling District wild blueberry fruit
The frangible characteristic of thin skin, therefore should not use；The patent of invention of CN104543844A discloses a kind of brewing side of blueberry ferment
Method, but this method uses single saccharomycetes to make fermentation, can't completely extract the nutriment of blueberry.Jiang Zengliang, Mao Jianwei
Et al. ferment to obtain microbial fermentation blueberry ferment by saccharomycete and acetic acid bacteria and blueberry ferment nutritional ingredient studied
Method.In conclusion the present invention first hardens blueberries, sugaring and dewatering drying processing after carry out fermentation process.
Summary of the invention
It fermentation is carried out to blueberry using saccharomycete and acetic acid bacteria prepares blueberry ferment the purpose of the present invention is to provide a kind of
The method of berry.
In order to reach the goals above, the technical scheme adopted by the invention is as follows:
A kind of preparation method of blueberry ferment berry, which comprises the following steps:
(1) it after being sorted to blueberries, immerses in calcium lactate solution and hardens；
(2) blueberries that hardening is completed immerse sugaring in fructose soln, obtain the blueberries drip liquid of sugaring completion；
(3) it dries, rises again naturally after being dehydrated spare under blueberries drip liquid normal pressure；
(4) blueberry preserved fruits and fresh squeezing blueberry juice and active yeast are sufficiently mixed, carry out the first layer depth fermentation；
(5) yeast fermentation completion addition active acetate bacterium is uniformly mixed, and carries out the second layer depth fermentation；
(6) the blueberry preserved fruits drip liquid packaging of two layer depths fermentation, sterilization will be completed.
In the present invention, it is preferred to, blueberries described in step (1) be 80%~90% maturity, fruit completely not
The Chinese Daxinganling District wild blueberry fruit of broken skin, sugar content 8~8.5%, acid≤1.8%；After being sorted to blueberries,
Immersing temperature is 25~30 DEG C, cure process is carried out in the calcium lactate aqueous solution that mass fraction is 0.1~0.3% 2~4 hours directly
There are certain toughness, separation blueberries and calcium lactate aqueous solution to blueberries leatherware.
In the present invention, it is preferred to, the mass fraction of fructose soln described in step (2) is 50~70%, sugaring 18
~48 hours, the control of sugaring temperature was at 25~30 DEG C, the mass ratio of blueberries and 50~70% fructose solns are as follows: blueberries: 50
~70% fructose soln=1:4.
In the present invention, it is preferred to, drying is to dry 2~8 under normal pressure at 50~75 DEG C under normal pressure described in step (3)
After hour, dried 1.5~6 hours at 55~75 DEG C.
In the present invention, it is preferred to, the fresh quality for squeezing blueberry juice is blueberry preserved fruits, fresh squeezing blueberry juice and work in step (4)
Property saccharomycete gross mass 25~30%, saccharomycete additive amount be it is fresh squeeze blueberry juice quality 0.01~0.02%；Described
First layer depth ferment the step of are as follows: anaerobic fermentation 7~10 days at 25~30 DEG C, in blueberry juice sugared content be down to 10g/L with
Lower fermentation is completed.
In the present invention, it is preferred to, the additive amount of active acetate bacterium is the blueberry juice that saccharomycetes to make fermentation is completed in step (5)
The 0.01~0.02% of quality；The step of second layer depth is fermented are as follows: anaerobic fermentation 7~10 days at 30~35 DEG C, it is blue
Alcohol content≤0.5%vol fermentation is completed in certain kind of berries juice.
In the present invention, it is preferred to, sterilization described in step (6) is to sterilize 30min at 75 DEG C.
In a specific embodiment of the invention, calcium lactate chooses Hainan work of nature and eats biotechnology industry research institute, fructose
Selected from Shandong Xiwang Sugar Co., Ltd's crystal diabetin, active yeast is selected from France and draws fluorine moral (LAFFORT) model F35,
Acetic acid bacteria is selected from vinegar Shaanxi Times Brewing Technology Co., Ltd. mother of vinegar BL active acetate bacterium.
Active procyanidin content, total phenol content and sugar content detection, detection machine are carried out to resulting blueberry ferment berry
Structure is grand celebration branch, the Heilungkiang academy of sciences.Testing result are as follows: active procyanidin content >=50mg/100g, total phenol content >=
60mg/100g, sugar content >=50%.
Therefore, further, the present invention provides the blueberry ferment berrys obtained using the preparation method.
In the present invention, it is preferred to, the blueberry ferment berry is microorganism deep fermented type blueberry preserved fruits, and activity is former
Anthocyanidin content >=50mg/100g, total phenol content >=60mg/100g, sugar content >=50%.
It is that the present invention obtains the utility model has the advantages that
The preparation method of blueberry ferment berry of the present invention remains the fundamental characteristics of blueberry preserved fruits, while using microorganism
Second level submerged fermentation makes it generate a variety of biological enzyme, finally makes blueberry anthocyanin (VMA) bioconversion at water-soluble procyanidine
(OPC), and in blueberry ferment berry blueberry procyanidine (OPC) content and total phenol content are significantly improved.This technique obtains
The blueberry ferment berry arrived has the characteristics that the smell of fruits is very sweet, color prune, sweet slightly sour.
Specific embodiment
Below by experiment and the present invention will be further described in conjunction with the embodiments, it should be understood that these embodiments
It is only used for the purpose of illustration, is never limited in protection scope of the present invention.
By following embodiment, detailed technical characteristic explanation is made to the manufacture craft of blueberry ferment berry of the present invention.
Embodiment 1
Wild blueberry fruit (blueberries screening conditions: the complete not big Xingan, China of broken skin of 80%~90% maturity, fruit
Ridge area wild blueberry fruit, blueberries sugar content 8~8.5%, acid≤1.8%.) sorted after, be completely immersed in 25~30 DEG C,
It is carried out cure process 2 hours in calcium lactate (Hainan work of nature eats biotechnology industry research institute) aqueous solution that mass fraction is 0.2%
Until separating blueberries and calcium lactate solution after blueberries leatherware has certain toughness；Preparing mass fraction in advance is 50%
Fructose (Shandong Xiwang Sugar Co., Ltd's crystal diabetin) solution, the fructose that the blueberries of cure process are completely immersed in 50% are molten
Carried out sugaring 24 hours in liquid, sugaring temperature control 25~30 DEG C (sugaring liquid-to-solid ratio are as follows: blueberries: fructose: water=1:2:
2)；Sugaring complete blueberries take out, sabot drip liquid, sabot amount be tiling try to get to the heart of a matter 1~2 layer, after be put into normal pressure 55 in drying box
It is dried 6 hours at DEG C, rear 75 DEG C of drying are risen again spare for 2 hours naturally after progress drying and dewatering；Fresh squeezing blueberry juice and indigo plant obtained
Certain kind of berries preserved fruit and active yeast (fluorine moral (LAFFORT) model F35 draws in France) are uniformly mixed, and blueberry juice quality is gross mass
The 25~30% of (the fresh gross mass for squeezing blueberry juice and blueberry preserved fruits obtained and active yeast), anaerobic is sent out at 25~30 DEG C
Ferment 7 days, saccharomycete additive amount was the 0.02% of blueberry juice quality, was added to it work when sugar is down to 10g/L or less in blueberry juice
Property acetic acid bacteria (western epoch make Science and Technology Ltd.'s mother of vinegar BL active acetate bacterium) be uniformly mixed, and anaerobic is sent out at 30~35 DEG C
Ferment 7 days, acetic acid bacteria additive amount was the 0.015% of the blueberry juice quality that saccharomycetes to make fermentation is completed；When alcohol content in blueberry juice≤
It is packed after taking out blueberry preserved fruits drip liquid when 0.5%vol, sterilizes 30min at 75 DEG C.
Embodiment 2
Wild blueberry fruit (blueberries screening conditions: the complete not big Xingan, China of broken skin of 80%~90% maturity, fruit
Ridge area wild blueberry fruit, blueberries sugar content 8~8.5%, acid≤1.8%.) sorted after, be completely immersed in 25~30 DEG C,
It is carried out cure process 4 hours in calcium lactate (Hainan work of nature eats biotechnology industry research institute) aqueous solution that mass fraction is 0.1%
Until separating blueberries and calcium lactate solution after blueberries leatherware has certain toughness；Preparing mass fraction in advance is 60%
Fructose (Shandong Xiwang Sugar Co., Ltd's crystal diabetin) solution, the fructose that the blueberries of cure process are completely immersed in 60% are molten
Carried out sugaring 48 hours in liquid, sugaring temperature control 25~30 DEG C (sugaring liquid-to-solid ratio are as follows: blueberries: fructose: water=5:12:
8)；Sugaring complete blueberries take out, sabot drip liquid, sabot amount be tiling try to get to the heart of a matter 1~2 layer, after be put into normal pressure 50 in drying box
It is dried 8 hours at DEG C, rear 70 DEG C of drying are risen again spare for 1.5 hours naturally after progress drying and dewatering；Fresh squeezing blueberry juice with it is obtained
Blueberry preserved fruits and active yeast (fluorine moral (LAFFORT) model F35 draws in France) are uniformly mixed, and blueberry juice quality is gross mass
The 25~30% of (the fresh gross mass for squeezing blueberry juice and blueberry preserved fruits obtained and active yeast), anaerobic is sent out at 25~30 DEG C
Ferment 10 days, saccharomycete additive amount was the 0.01% of blueberry juice quality, was added to it work when sugar is down to 10g/L or less in blueberry juice
Property acetic acid bacteria (western epoch make Science and Technology Ltd.'s mother of vinegar BL active acetate bacterium) be uniformly mixed, and anaerobic is sent out at 30~35 DEG C
Ferment 10 days, acetic acid bacteria additive amount was the 0.01% of the blueberry juice quality that saccharomycetes to make fermentation is completed；When alcohol content in blueberry juice≤
It is packed after taking out blueberry preserved fruits drip liquid when 0.5%vol, sterilizes 30min at 75 DEG C.
Embodiment 3
Wild blueberry fruit (blueberries screening conditions: the complete not big Xingan, China of broken skin of 80%~90% maturity, fruit
Ridge area wild blueberry fruit, blueberries sugar content 8~8.5%, acid≤1.8%.) sorted after, be completely immersed in 25~30 DEG C,
It is carried out cure process 2 hours in calcium lactate (Hainan work of nature eats biotechnology industry research institute) aqueous solution that mass fraction is 0.3%
Until separating blueberries and calcium lactate solution after blueberries leatherware has certain toughness；Preparing mass fraction in advance is 70%
The fructose that the blueberries of cure process are completely immersed in 70% by fructose (Shandong Xiwang Sugar Co., Ltd's crystal diabetin) solution is molten
Liquid carries out sugaring 18 hours, and sugaring temperature is controlled 25~30 DEG C (sugaring liquid-to-solid ratios are as follows: blueberries: fructose: water=5:14:6)；
Sugaring complete blueberries take out, sabot drip liquid, sabot amount be tiling try to get to the heart of a matter 1~2 layer, after be put into drying box at 75 DEG C of normal pressure
Drying 2 hours, rear 55 DEG C of drying are risen again spare for 6 hours naturally after progress drying and dewatering；Fresh squeezing blueberry juice and blueberries obtained
Dried meat and active yeast (fluorine moral (LAFFORT) model F35 draws in France) are uniformly mixed, and blueberry juice quality is gross mass (fresh squeezing
The gross mass of blueberry juice and blueberry preserved fruits obtained and active yeast) 25~30%, the anaerobic fermentation 10 at 25~30 DEG C
It, saccharomycete additive amount is the 0.02% of blueberry juice quality, and active vinegar is added to it when sugar is down to 10g/L or less in blueberry juice
Sour bacterium (the western epoch make Science and Technology Ltd.'s mother of vinegar BL active acetate bacterium) is uniformly mixed, and the anaerobic fermentation 10 at 30~35 DEG C
It, acetic acid bacteria additive amount is the 0.015% of the blueberry juice quality that saccharomycetes to make fermentation is completed, when alcohol content in blueberry juice≤
It is packed after taking out blueberry preserved fruits drip liquid when 0.5%vol, sterilizes 30min at 75 DEG C.
Embodiment described above is the blueberry ferment for being described to implementing process of the present invention, and obtaining simultaneously to each embodiment
Plain berry is evaluated, its comprehensive product sensory, mouthfeel and interior quality, the splendid blueberry ferment certain kind of berries of available quality
Son.
The above description is only a preferred embodiment of the present invention, is merely illustrative for the purpose of the present invention, and not restrictive；
Those of ordinary skill in the art understand, can carry out many to it in the spirit and scope defined by the claims in the present invention and change
Become, modification or even equivalent change, but falls in protection scope of the present invention.
Claims (5)
1. a kind of preparation method of blueberry ferment berry, which comprises the following steps:
(1) after sorting to blueberries, immersing temperature is 25~30 DEG C, and the calcium lactate that mass fraction is 0.1~0.3% is water-soluble
Cure process is carried out in liquid 2~4 hours until blueberries leatherware has certain toughness, separation blueberries and calcium lactate aqueous solution；
The blueberries are 80%~90% maturity, the fruit completely not Chinese Daxinganling District wild blueberry fruit of broken skin, containing sugar
Amount 8~8.5%, acid≤1.8%；
(2) blueberries that hardening is completed immerse sugaring in fructose soln, obtain the blueberries drip liquid of sugaring completion, the fructose
The mass fraction of solution is 50~70%, and sugaring 18~48 hours, the control of sugaring temperature was at 25~30 DEG C, blueberries and 50~70%
The mass ratio of fructose soln are as follows: blueberries: 50~70% fructose solns=1:4；
(3) it is dried under blueberries drip liquid normal pressure, rises again to obtain blueberry preserved fruits naturally after being dehydrated, it is spare；
(4) blueberry preserved fruits and fresh squeezing blueberry juice and active yeast are sufficiently mixed, carry out the first layer depth fermentation, fresh squeezing blueberry
The quality of juice is the 25~30% of the gross mass of blueberry preserved fruits, fresh squeezing blueberry juice and active yeast, and saccharomycete additive amount is fresh squeezing
The 0.01~0.02% of blueberry juice quality；The step of described first layer depth fermentation are as follows: at 25~30 DEG C anaerobic fermentation 7~
10 days, sugared content was down to 10g/L or less fermentation and is completed in blueberry juice；
(5) yeast fermentation completion addition active acetate bacterium is uniformly mixed, and carries out the second layer depth fermentation, the addition of active acetate bacterium
Amount is the 0.01~0.02% of the blueberry juice quality that saccharomycetes to make fermentation is completed；The step of second layer depth is fermented are as follows: 30~
Anaerobic fermentation 7~10 days at 35 DEG C, alcohol content≤0.5%vol fermentation is completed in blueberry juice；
(6) the blueberry preserved fruits drip liquid packaging of two layer depths fermentation, sterilization will be completed.
2. preparation method according to claim 1, which is characterized in that drying is normal pressure under normal pressure described in step (3)
After being dried 2~8 hours at 50~75 DEG C lower, dried 1.5~6 hours at 55~75 DEG C.
3. preparation method according to claim 1, which is characterized in that sterilization described in step (6) is to sterilize at 75 DEG C
30min。
4. the blueberry ferment berry obtained using the described in any item preparation methods of claim 1-3.
5. blueberry ferment berry according to claim 4, which is characterized in that the blueberry ferment berry is microorganism depth
Layer fermented type blueberry preserved fruits, active procyanidin content >=50mg/100g, total phenol content >=60mg/100g, sugar content >=50%.
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| CN105919076A (en) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | Fermentation method of blackberry single ferment |
| CN109497529A (en) * | 2018-12-18 | 2019-03-22 | 山西中谱安信质检技术服务有限公司 | Cold fermentation method rich in rare sugar and anti-oxidation active substance ferment |
| CN111808708A (en) * | 2020-07-31 | 2020-10-23 | 辽宁省果树科学研究所 | Preparation method of blueberry enzyme stock solution and blueberry brandy, and blueberry enzyme stock solution and blueberry brandy |
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| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| CN103571732A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Blueberry honey fermented vinegar and preparation method thereof |
| CN104543844A (en) * | 2015-01-26 | 2015-04-29 | 杨志刚 | Blueberry enzyme |
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| JP4521447B2 (en) * | 2008-01-30 | 2010-08-11 | 株式会社 ミヤトウ野草研究所 | Method for producing enzyme-containing health food and health food |
| KR101566074B1 (en) * | 2013-04-18 | 2015-11-05 | 최선임 | Method for manufacturing ginseng slices be dampened of fruit enzyme |
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| CN103571732A (en) * | 2012-07-31 | 2014-02-12 | 大兴安岭绿源蜂业有限公司 | Blueberry honey fermented vinegar and preparation method thereof |
| CN103110156A (en) * | 2013-03-08 | 2013-05-22 | 江苏省农业科学院 | Method for preparing blueberry beverage |
| CN104543844A (en) * | 2015-01-26 | 2015-04-29 | 杨志刚 | Blueberry enzyme |
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| 蓝莓酵素在天然发酵过程中抗氧化性能的变化;蒋增良等;《食品工业科技》;20121107;第2卷(第59期);第195页左栏第3段 |
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