CN105146642A - Method for preparing fruit and vegetable-honey-enzyme beverage by honey bacterium fermentation - Google Patents
Method for preparing fruit and vegetable-honey-enzyme beverage by honey bacterium fermentation Download PDFInfo
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Abstract
The invention provides a method for preparing a fruit and vegetable-honey-enzyme beverage by honey bacterium fermentation. The method comprises that fruit and vegetable as main raw materials, honey and water as auxiliary materials, and Bacillus amyloliquefaciens H47 as a fermentation strain which is preserved in the China center for type culture collection on June 24, 2013 and has a preservation number of CCTCC NO: M2013283 are subjected to fermentation, and the fermentation process comprises aerobic fermentation and anaerobic fermentation. In aerobic fermentation, fruit and vegetable slurry, honey, water and honey bacterium freeze-dried powder are stirred at pH of 5-8 at a temperature of 20-35 DEG C at a rotation rate of 220rpm, wherein a ratio of fruit and vegetable slurry, honey, water to honey bacterium freeze-dried powder is 4-6: 1-3: 5-1 and a use ratio of the honey bacterium freeze-dried powder to fruit and vegetable slurry, honey and water is 0.01-0.05wt%, the mixture is subjected to aerobic fermentation along with air feeding and stirring for 7-15 days, 1-3% by volume of lactic acid bacteria are added into the aerobic fermentation product, the mixture is stirred to obtain a uniform mixture, and the mixture is stood under the condition of carbon dioxide or nitrogen for 15-30 days so that anaerobic fermentation is finished.
Description
Technical field
The bacterial classification of fermentable fruit vegetable honey enzyme beverage and a method, be specifically related to by the method for a kind of nectar source bacterium fermentation for fruit vegetable honey enzyme beverage.Belong to technical field of bioengineering.
Background technology
China's fruit, Vegetable Resources are abundant, and wherein nearly 200,000,000 tons of fruit annual production, vegetables annual production about 700,000,000 tons, all ranks first in the world.China's fruits and vegetables industry has become the second largest agricultural industry being only second to cereal crops, but because China's fruit and vegetable processing industry is started late, reduction after producing, increment engineering and technological research and exploitation and industrialized development seriously delayed, make fruit and vegetable processing industry aggregate level more backward than developed country nearly 20 years, and lag behind the growth requirement of self industry.At present, China's fruits and vegetables resource utilization is lower, the overall development of process technology level and process equipment is backward, rough-wrought product is many and added value is low etc. problem governs all the time China's fruit and vegetable processing industry and agricultural.
Fruit-vegetable juice beverage contains the abundant multiple nutriment easily absorbed by the body such as carbohydrate (mainly glucose and fructose), amino acid, vitamin and mineral matter.Beverage made of fruits or vegetables, except can promoting the production of body fluid to quench thirst, also has following functions: (1) is the energy source that body weight for humans is wanted; (2) due to its low fat feature, certain auxiliary therapeutic action is had to higher fatty acid disease; (3) be the supply source of vitamin, as long as everyone day drink 200 ~ 300ml Juice, just can supplement the necessary whole or most of vitamin of human body; (4) containing abundant mineral matter, be the requisite material of human metabolism; (5) Juice contains the organic acids such as abundant citric acid, malic acid, tartaric acid, has important nutrition physiology effect; (6) some fruit and vegetable varieties, is rich in the special efficacy factors such as beauty treatment, fat-reducing, hypotensive, hypoglycemic, develop immunitypty.China's beverage made of fruits or vegetables is compared with external beverage made of fruits or vegetables, and be also in elementary developing stage, product variety is few, of poor quality.In process of production, ignore the maintenance to nutrient functional factor active and allotment, therefore, more consumer demands can not be met.In addition, beverage made of fruits or vegetables popular in the market, generally with the addition of the numerous food additives such as essence, pigment, anticorrisive agent, stabilizing agent, has potential hazard to health.Therefore production one has health-care efficacy and non-additive beverage made of fruits or vegetables is necessary very much.
Honey is a kind of supersaturation fructose soln, and water activity is low, and osmotic pressure is high, and containing a small amount of H
2o
2and the polyphenol substance of variable concentrations and other antioxidant factors, have anticancer, anti-aging effect.Therefore nectar source bacterium generally has the ability that stronger osmophilic strain and high oxidation are coerced.Bacillus in more existing honey is as the report of probio.What this patent related to sieves from honey, deposit number is: the bacillus amyloliquefaciens of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283 has good biology and transforms the ability producing Antioxidative Factors.
summary of the invention:
Efficiency utilization of the present invention fruits and vegetables resource, by the aerobic fermentation stage, the biology of nectar source bacterium transforms and produces Antioxidative Factors.Anaerobic fermentation stage can generate multiple flavor substance, can produce and accumulate a large amount of metabolite, generate the multiple beneficial materials such as organic acid, enzyme, sugar alcohol, Polyphenols, in conjunction with the nutrition contained by fruit and vegetable materials and microorganism self and functional component, there is multiple beneficial effect to promotion digestion, enhancing immunity, delay senility etc. to human body.And do not add food additives, anticorrisive agent etc. have potential impact compound to health in preparation process.
Technical scheme of the present invention:
The object of the invention is to propose a kind of fruit vegetable honey enzyme beverage preparation method, it is without the need to expensive device, need not add food additives, chemical preservative, and can stablize and have good health-care efficacy lastingly.
With the deposit number that on June 24th, 2013 is stored in Wuhan, China Wuhan University China typical culture collection center be: the bacillus amyloliquefaciens of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283 is fermenting and producing starting strain, utilizes fruits and vegetables fermentation for enzyme beverage.Be divided into two stages, the aerobic fermentation of first stage is the biotransformation of nectar source bacterium, and the anaerobic fermentation of second stage adds Lactobacillus plantarum and produce flavor substance and the maturation promoting enzyme beverage together with the bacterium of nectar source.Implementing process is:
1) select the mildew and rot rotten fresh fruit of vegetables water of nothing to rinse out surface contaminants, soak 15 minutes in 1%-2% buck, drain surface moisture after rinsed clean, break into fruit, vegetable juice.Pass into fermentation tank stand-by.
2) according to the ratio of fruit and vegetable slurry, honey, water 4 ~ 6: 1 ~ 3: 5 ~ 1 to the deposit number adding three kinds of raw material gross weight 0.01%-0.05% after fermentation tank adds honey and water be again: the BacillusamyloliquefaciensH47 nectar source bacterium freeze-dried powder of CCTCCNO:M2013283, mixes in the lump.
3) PH=5 ~ 8 are kept, temperature 20-35 DEG C, rotating speed 220rpm.Air agitation aerobic fermentation 7-15 days in fermentation tank.
4) aerobic fermentation adds the lactic acid bacteria of cumulative volume 1%-3% after terminating, and stirs, and leaves standstill and carry out anaerobic fermentation in 15-30 days under the condition of logical carbon dioxide or nitrogen.
5) zymotic fluid after fermenting 22-25 days is fruit vegetable honey enzyme beverage.
Beneficial effect of the present invention:
The invention provides a kind of natural enzyme beverage with health-care efficacy.In preparation method of the present invention and process, non-pollution safety is reliable, and these fruits and vegetables can under low temperature or normal temperature normal fermentation, the fermentation time cycle is short, and process procedure is few, simple to operation, can reduce investment outlay and operating cost.The present invention can effectively reduce miscellaneous bacteria and grow, the small-molecule substance making macromolecular substances resolve into rapidly human body easily to absorb, and effectively improves various health-care efficacy and the high added value of beverage made of fruits or vegetables.
Detailed description of the invention:
Below in conjunction with embodiment, the present invention is described further.Following examples are only several specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Embodiment 1
Select fresh blueberry 1 kilogram, soak 15 minutes in 1% buck, drain surface moisture after rinsed clean, break into pulp.Add 0.2 kilogram of honey wherein, after 0.8 kilogram of mineral water, add the nectar source bacterium BacillusamyloliquefaciensH47 freeze-dried powder of 0.8g again, keep PH=6, temperature 22 DEG C, rotating speed 220rpm.Air agitation aerobic fermentation 12 days in fermentation tank.Add the 20ml enlarged-incu bating lactic acid bacteria of 5 days after aerobic fermentation terminates, stir, leave standstill under logical carbon dioxide conditions and carry out anaerobic fermentation in 20 days.Recording zymotic fluid total number born (T-SOD) enzyme after fermentation ends lives as 1.1U/g zymotic fluid, peroxidase (POD) enzyme is lived as 0.78U/g zymotic fluid, and TAC (T-AOC) reaches 70mgprot/ml.Obtain vitamin and mineral matter and other ferment enzyme rich contents various, the high dietary-fiber fruit vegetable honey enzyme beverage that health-care effect is good.
Embodiment 2
Select fresh carrot 2 kilograms, soak 15 minutes in 1% buck, drain surface moisture after rinsed clean, break into pulp.Add 0.4 kilogram of honey wherein, after 1.6 kilograms of mineral waters, add the nectar source bacterium BacillusamyloliquefaciensH47 freeze-dried powder of 1.4g again, keep PH=6, temperature 22 DEG C, rotating speed 220rpm.Air agitation aerobic fermentation 15 days in fermentation tank.Add the 30ml enlarged-incu bating lactic acid bacteria of 5 days after aerobic fermentation terminates, stir, leave standstill under logical carbon dioxide conditions and carry out anaerobic fermentation in 20 days.Recording zymotic fluid total number born (T-SOD) enzyme after fermentation ends lives as 0.7U/g zymotic fluid, peroxidase (POD) enzyme is lived as 0.94U/g zymotic fluid, and TAC (T-AOC) reaches 87mgprot/ml.Obtain vitamin and mineral matter and other ferment enzyme rich contents various, the high dietary-fiber fruit vegetable honey enzyme beverage that health-care effect is good.
Embodiment 3
Select new fresh tomato and apple 4 kilograms, soak 15 minutes in 1% buck, drain surface moisture after rinsed clean, break into pulp.Add 0.8 kilogram of honey wherein, after 3.2 kilograms of mineral waters, add the nectar source bacterium BacillusamyloliquefaciensH47 freeze-dried powder of 1.4g again, keep PH=6, temperature 22 DEG C, rotating speed 220rpm.Air agitation aerobic fermentation 15 days in fermentation tank.Add the 60ml enlarged-incu bating lactic acid bacteria of 5 days after aerobic fermentation terminates, stir, leave standstill under logical carbon dioxide conditions and carry out anaerobic fermentation in 30 days.Recording zymotic fluid total number born (T-SOD) enzyme after fermentation ends lives as 1.2U/g zymotic fluid, and peroxidase (POD) enzyme is lived as 0.5U/g zymotic fluid, and TAC (T-AOC) reaches 90mgprot/ml.Obtain vitamin and mineral matter and other ferment enzyme rich contents various, the high dietary-fiber fruit vegetable honey enzyme beverage that health-care effect is good.
Claims (8)
1. by the method for nectar source bacterium fermentation for fruit vegetable honey enzyme beverage, be characterized in fruits and vegetables being raw material, be aided with honey, by nectar source bacterium fermentation for fruit vegetable honey enzyme beverage, the method comprises the following steps:
A) the mildew and rot rotten fresh fruit of vegetables water of nothing is selected to rinse out surface contaminants, soak 15 minutes in 1%-2% buck, surface moisture is drained after rinsed clean, break into fruit, vegetable juice, add the nectar source bacterium freeze-dried powder of three kinds of raw material gross weight 0.01%-0.05% according to the ratio of fruit, vegetable juice, honey, water 4 ~ 6: 1 ~ 3: 5 ~ 1, keep PH=5 ~ 8, temperature 20-35 DEG C, rotating speed 220rpm, aerobic fermentation 7-15 days in fermentation tank;
B) aerobic fermentation adds the lactic acid bacteria of cumulative volume 1%-3% after terminating, and stirs, and leaves standstill and carry out anaerobic fermentation in 15-30 days under the condition of logical carbon dioxide or nitrogen.
2. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: nectar source bacterium refers to the bacillus of sieving from natural honey.
3. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: the deposit number that fermentation strain adopts on June 24th, 2013 to be stored in Wuhan University's China typical culture collection center is the Bacillus amyloliquefaciens strain of the BacillusamyloliquefaciensH47 of CCTCCNO:M2013283 is fermentation strain.
4. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: the addition of natural honey is 10%-30%.
5. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: indication fruits and vegetables are a kind of fruit or various fruits or a kind of vegetables or various vegetables or fruits and vegetables mixing, also comprise edible mushroom, aquatic vegetable, various edible wild herbs, edible flowers and other edible plants in vegetables, addition is 40%-60%.
6. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: water refers to pure water or mineral water, and addition is 50%-10%.
7. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: described lactic acid bacteria refers to the Lactobacillus plantarum of commodity production, and addition is the 1%-3% of aerobic fermentation stage cumulative volume.
8. nectar source according to claim 1 bacterium fermentation is for the method for fruit vegetable honey enzyme beverage, it is characterized in that: zymotic fluid total number born (T-SOD) enzyme is lived as 0.5-1.5U/g zymotic fluid, peroxidase (POD) enzyme is lived as 0.3-1.3U/g zymotic fluid, and TAC (T-AOC) reaches 40-100mgprot/ml.
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Cited By (8)
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| CN105660907A (en) * | 2016-03-11 | 2016-06-15 | 江南大学 | Method for preparing camellia oleifera abel or camellia oleifera abel flower honey enzyme drink through nectar source bacterium fermentation |
| CN106333360A (en) * | 2016-08-22 | 2017-01-18 | 王海波 | Fruit vegetable plant enzyme and preparation and application thereof |
| CN106954850A (en) * | 2016-01-08 | 2017-07-18 | 晶叶（青岛）生物科技有限公司 | Preparation method of high-activity multi-enzyme product |
| CN108902950A (en) * | 2018-08-23 | 2018-11-30 | 马松鹏 | A kind of wild vegetables enzyme beverage and preparation method |
| CN109452411A (en) * | 2017-09-06 | 2019-03-12 | 田建军 | A kind of moistening throat and clearing lung type ferment and preparation method thereof |
| CN109907310A (en) * | 2019-03-21 | 2019-06-21 | 浙江森尼卡罗酒业有限公司 | A kind of red bayberry composite enzyme and preparation method thereof |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
| CN114982968A (en) * | 2022-05-11 | 2022-09-02 | 广州市沐家健康产业有限公司 | Honey lotus enzyme prepared by using composite strains and preparation method and application thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106333360A (en) * | 2016-08-22 | 2017-01-18 | 王海波 | Fruit vegetable plant enzyme and preparation and application thereof |
| CN109452411A (en) * | 2017-09-06 | 2019-03-12 | 田建军 | A kind of moistening throat and clearing lung type ferment and preparation method thereof |
| CN108902950A (en) * | 2018-08-23 | 2018-11-30 | 马松鹏 | A kind of wild vegetables enzyme beverage and preparation method |
| CN109907310A (en) * | 2019-03-21 | 2019-06-21 | 浙江森尼卡罗酒业有限公司 | A kind of red bayberry composite enzyme and preparation method thereof |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
| CN114982968A (en) * | 2022-05-11 | 2022-09-02 | 广州市沐家健康产业有限公司 | Honey lotus enzyme prepared by using composite strains and preparation method and application thereof |
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Effective date of registration: 20211216 Address after: 200000 No. 528, Xinyu Road, Songjiang District, Shanghai Patentee after: Shanghai zhenlexin Biotechnology R & D Center Address before: 214122 Jiangsu Province, Wuxi City Lake Road No. 1800, Jiangnan University Institute of biological engineering Patentee before: Jiangnan University |