CN105146642B - A method of preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation - Google Patents
A method of preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation Download PDFInfo
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- CN105146642B CN105146642B CN201510125458.4A CN201510125458A CN105146642B CN 105146642 B CN105146642 B CN 105146642B CN 201510125458 A CN201510125458 A CN 201510125458A CN 105146642 B CN105146642 B CN 105146642B
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Abstract
The present invention provides a kind of methods preparing fruit vegetable honey enzyme beverage using nectar source bacterium fermentation, its process characteristic is using fruits and vegetables as primary raw material, and be aided with honey and water is with the deposit number that on June 24th, 2013 is stored in Wuhan University's China typical culture collection center：CCTCC NO：The bacillus amyloliquefaciens of the Bacillus amyloliquefaciens H47 of M2013283 are fermentation strain, and fermentation process is divided into two step of aerobic fermentation and anaerobic fermentation.According to the nectar source bacterium freeze-dried powder of fruit and vegetable slurry, honey, the ratio of water 4~6: 1~3: 5~1 and three kinds of raw material gross weights 0.01% 0.05% when aerobic fermentation, PH=5~8,20 35 DEG C of temperature, rotating speed 220rpm are kept.Air agitation aerobic fermentation 7 15 days in fermentation tank.The lactic acid bacteria of total volume 1% 3% is added after aerobic fermentation, stirs evenly, 15 30 days progress anaerobic fermentations are stood under conditions of logical carbon dioxide or nitrogen.
Description
Technical field
A kind of strain and method of microbial fermentation fruit vegetable honey enzyme beverage, and in particular to fermented and made with a kind of nectar source bacterium
The method of standby 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 output, about 700,000,000 tons of vegetables annual output occupy generation
First, boundary.China's fruits and vegetables industry has become the second largest agricultural industry for being only second to cereal crops, but due to China's garden stuff processing
Industry is started late, reduction after producing, increment engineering and technological research and exploitation and industrialized development serious lag, make fruit and vegetable processing industry
Aggregate level falls behind nearly 20 years than developed country, and lags behind the growth requirement of itself industry.Currently, China's fruits and vegetables utilization of resources
Rate is relatively low, and processing technology level and process equipment are backward, rough-wrought product is more and the problems such as added value is low restricts China always
The overall development of fruit and vegetable processing industry and agricultural.
Fruit-vegetable juice beverage contains abundant carbohydrate (mainly glucose and fructose), amino acid, vitamin and mine
A variety of nutriments easily absorbed by the body such as substance.Beverage made of fruits or vegetables is also with the following functions other than it can promote the production of body fluid to quench thirst：(1)
It is the important energy source of human body；(2) due to its low fat feature, there is certain auxiliary therapeutic action to disease high in fat；
(3) be vitamin supply source, as long as everyone day drinking 200~300ml juice, so that it may with supplement necessary to human body all or
Most of vitamin；(4) contain abundant minerals, be the essential substance of human metabolism；(5) juice contains rich
The organic acids such as rich citric acid, malic acid, tartaric acid have important nutrition physiology effect；(6) some fruit and vegetable varieties, are rich in
The special efficacies factor such as beauty, weight-reducing, blood pressure lowering, hypoglycemic, strengthen immunity.China's beverage made of fruits or vegetables and external beverage made of fruits or vegetables phase
Than also in primary developing stage, product variety is few, of poor quality.In process of production, ignore and live to trophic function sex factor
The holding and allotment of property, it is thus impossible to meet more consumer demands.In addition, popular beverage made of fruits or vegetables currently on the market, generally
It is added to the numerous foods additive such as essence, pigment, preservative, stabilizer, has potential hazard to health.Therefore production is a kind of
With health-care efficacy and additive-free beverage made of fruits or vegetables is highly desirable.
Honey is a kind of supersaturated fructose soln, and water activity is low, and osmotic pressure is high, and contains a small amount of H2O2And various concentration
Polyphenol substance and other antioxidant factors, there is anticancer, anti-aging effect.Therefore nectar source bacterium generally has stronger resistance to Thief zone
The ability of pressure and high oxidation stress.Have report of the bacillus in some honey as probiotics.This patent be related to from
It is sieved in honey, deposit number is：CCTCC NO：The Xie Dian of the Bacillus amyloliquefaciens H47 of M2013283
Afnyloliquefaciens have the ability that good bioconversion generates Antioxidative Factors.
Invention content：
Fruits and vegetables resource is efficiently utilized in the present invention, is generated by the bioconversion of aerobic fermentation stage nectar source bacterium anti-
Oxidation factor.Anaerobic fermentation stage can generate a variety of flavor substances, will produce and accumulate a large amount of metabolites, generate organic acid,
The multiple beneficials substance such as enzyme, sugar alcohol, Polyphenols, nutrition and function in conjunction with contained by fruit and vegetable materials and microorganism itself at
Divide, to promoting immune, anti-aging of digestion, enhancing etc., to human body, there are many beneficial functionals.And it is not added in preparation process
Food additives, preservative etc. have health the compound of potential impact.
Technical scheme of the present invention：
The purpose of the present invention is to propose to a kind of fruit vegetable honey enzyme beverage preparation methods, are not necessarily to expensive device, it is not necessary to add
Add food additives, chemical preservative, and can stablize persistently with good health-care efficacy.
With the deposit number for being stored in Wuhan, China Wuhan University China typical culture collection center on June 24th, 2013
For：CCTCC NO：The bacillus amyloliquefaciens of the Bacillus amyloliquefaciens H47 of M2013283 are that fermentation is given birth to
Starting strain is produced, is fermented using fruits and vegetables and prepares enzyme beverage.It is divided into two stages, the aerobic fermentation of first stage is nectar source bacterium
Biotransformation, the anaerobic fermentation of second stage is added lactobacillus plantarum and generates flavor substance and promotion together with the bacterium of nectar source
The maturation of enzyme beverage.Implementing process is：
1) it selects and is rinsed with water surface contaminants without the rotten fresh fruit of vegetables that goes rotten, 15 points are impregnated in 1%-2% bucks
Clock drains surface moisture after rinsed clean, breaks into fruit, vegetable juice.It is for use to be passed through fermentation tank.
2) it is added after adding honey and water to fermentation tank according to the ratio of fruit and vegetable slurry, honey, water 4~6: 1~3: 5~1
The deposit number of three kinds of raw material gross weight 0.01%-0.05% is：CCTCC NO：The Bacillus of M2013283
The nectar sources amyloliquefaciens H47 bacterium freeze-dried powder, is uniformly mixed together.
3) PH=5~8,20-35 DEG C of temperature, rotating speed 220rpm are kept.The air agitation aerobic fermentation 7-15 in fermentation tank
It.
4) lactic acid bacteria of total volume 1%-3% is added after aerobic fermentation, stirs evenly, in logical carbon dioxide or nitrogen
Under conditions of stand 15-30 days carry out anaerobic fermentation.
5) zymotic fluid after fermenting 22-25 days is fruit vegetable honey enzyme beverage.
Beneficial effects of the present invention：
The present invention provides a kind of natural enzyme beverages with health-care efficacy.Preparation method of the present invention and in the process without dirt
Dye is safe and reliable, and the fruits and vegetables can under low temperature or room temperature normal fermentation, the fermentation time period is short, and process procedure is few, simply
It is easy to operate, it can reduce investment outlay and operating cost.The present invention can effectively reduce miscellaneous bacteria growth, and macromolecular substances is made to decompose adult rapidly
Body is easy the small-molecule substance being absorbed and utilized, and effectively improves the various health-care efficacies and high added value of beverage made of fruits or vegetables.
Specific implementation mode：
With reference to embodiment, the present invention is described further.Following embodiment is only several specific realities of the present invention
Example is applied, but the design concept of the present invention is not limited thereto, all changes for carrying out unsubstantiality to the present invention using this design,
The behavior for invading the scope of the present invention should be belonged to.
Embodiment 1
1 kilogram of fresh blueberry is selected, is impregnated 15 minutes in 1% buck, surface moisture is drained after rinsed clean, breaks into fruit
Slurry.0.2 kilogram of honey is added thereto, the nectar source bacterium Bacillus of 0.8g is added after 0.8 kilogram of mineral water
Amyloliquefaciens H47 freeze-dried powders keep PH=6,22 DEG C of temperature, rotating speed 220rpm.The air agitation in fermentation tank
Aerobic fermentation 12 days.20ml 5 days lactic acid bacterias of enlarged -incu bating are added after aerobic fermentation, stir evenly, in logical carbon dioxide
Under the conditions of stand 20 days carry out anaerobic fermentation.Measuring zymotic fluid total number born (T-SOD) enzyme activity after fermentation is
1.1U/g zymotic fluids, peroxidase (POD) enzyme activity are 0.78U/g zymotic fluids, and total antioxidant capacity (T-AOC) reaches
70mgprot/ml.Vitamin and mineral and various other ferment enzyme rich contents are obtained, the good high diet of health-care effect is fine
Tie up fruit vegetable honey enzyme beverage.
Embodiment 2
2 kilograms of fresh carrot is selected, is impregnated 15 minutes in 1% buck, surface moisture is drained after rinsed clean, is broken into
Pulp.0.4 kilogram of honey is added thereto, the nectar source bacterium Bacillus of 1.4g is added after 1.6 kilograms of mineral waters
Amyloliquefaciens H47 freeze-dried powders keep PH=6,22 DEG C of temperature, rotating speed 220rpm.The air agitation in fermentation tank
Aerobic fermentation 15 days.30ml 5 days lactic acid bacterias of enlarged -incu bating are added after aerobic fermentation, stir evenly, in logical carbon dioxide
Under the conditions of stand 20 days carry out anaerobic fermentation.Measuring zymotic fluid total number born (T-SOD) enzyme activity after fermentation is
0.7U/g zymotic fluids, peroxidase (POD) enzyme activity are 0.94U/g zymotic fluids, and total antioxidant capacity (T-AOC) reaches
87mgprot/ml.Vitamin and mineral and various other ferment enzyme rich contents are obtained, the good high diet of health-care effect is fine
Tie up fruit vegetable honey enzyme beverage.
Embodiment 3
4 kilograms of new fresh tomato and apple are selected, is impregnated 15 minutes in 1% buck, surface water is drained after rinsed clean
Point, break into pulp.0.8 kilogram of honey is added thereto, the nectar source bacterium Bacillus of 1.4g is added after 3.2 kilograms of mineral waters
Amyloliquefaciens H47 freeze-dried powders keep PH=6,22 DEG C of temperature, rotating speed 220rpm.The air agitation in fermentation tank
Aerobic fermentation 15 days.60ml 5 days lactic acid bacterias of enlarged -incu bating are added after aerobic fermentation, stir evenly, in logical carbon dioxide
Under the conditions of stand 30 days carry out anaerobic fermentation.Measuring zymotic fluid total number born (T-SOD) enzyme activity after fermentation is
1.2U/g zymotic fluids, peroxidase (POD) enzyme activity are 0.5U/g zymotic fluids, and total antioxidant capacity (T-AOC) reaches
90mgprot/ml.Vitamin and mineral and various other ferment enzyme rich contents are obtained, the good high diet of health-care effect is fine
Tie up fruit vegetable honey enzyme beverage.
Claims (7)
1. a kind of method preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation is aided with bee its main feature is that using fruits and vegetables as raw material
Honey prepares fruit vegetable honey enzyme beverage by nectar source bacterium fermentation, and this approach includes the following steps：
A) it selects and is rinsed with water surface contaminants without the rotten fresh fruit of vegetables that goes rotten, impregnated 15 minutes in 1%-2% bucks, floated
Surface moisture is drained after wash clean, breaks into fruit, vegetable juice, and three are added according to the ratio of fruit, vegetable juice, honey, water 4~6: 1~3: 5~1
The nectar source bacterium freeze-dried powder of kind raw material gross weight 0.01%-0.05%, holding pH=5~8,20-35 DEG C of temperature, rotating speed 220rpm,
Aerobic fermentation 7-15 days in fermentation tank；
B) lactic acid bacteria of total volume 1%-3% is added after aerobic fermentation, stirs evenly, in logical carbon dioxide or the item of nitrogen
15-30 days are stood under part carries out anaerobic fermentation；
Wherein, the nectar source bacterium refers to the bacillus sieved from natural honey.
2. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：Fermentation
Bacterial strain uses the deposit number for being stored in China typical culture collection center on June 24th, 2013 for CCTCC NO：
The Bacillus amyloliquefaciens strain of the Bacillus amyloliquefaciens H47 of M2013283 is fermentation strain.
3. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：Honey
Addition be 10%-30%.
4. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：It is signified
Fruits and vegetables are a kind of fruit or various fruits or a kind of vegetables or various vegetables or fruits and vegetables mixing, further include in vegetables
Edible mushroom, aquatic vegetable, various edible wild herbs, edible flowers and other edible plants, addition 40%-60%.
5. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：Water refers to
Pure water or mineral water, addition 50%-10%.
6. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：It is described
Lactic acid bacteria refers to the lactobacillus plantarum of commodity production, and addition is the 1%-3% of aerobic fermentation stage total volume.
7. the method according to claim 1 for preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation, it is characterized in that：Fermentation
Liquid total number born enzyme activity is 0.5-1.5U/g zymotic fluids, and peroxidase enzyme activity is 0.3-1.3U/g zymotic fluids, always
Oxidation resistance reaches 40-100mgprot/ml.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| TW201724969A (en) * | 2016-01-08 | 2017-07-16 | 晶葉酵素生物科技股份有限公司 | Method for manufacturing plural enzymes product with high activity |
| 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 |
| 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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| KR20100101258A (en) * | 2009-03-09 | 2010-09-17 | 주식회사 엘씨에스바이오텍 | Methods for fermentation of natural plants or herbal medicines and fermented products using the same methods |
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| CN102366090A (en) * | 2011-08-30 | 2012-03-07 | 浙江安康生物科技有限公司 | Health-preserving foodstuff containing life activating element, and preparation method thereof |
| CN103451128A (en) * | 2013-07-12 | 2013-12-18 | 江南大学 | Bacillus amyloliquefaciens and application thereof in preventing and controlling peach bleeding disease |
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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 |