CN105285635A - Preparation method for pawpaw lactobacillus fermented beverage - Google Patents

Preparation method for pawpaw lactobacillus fermented beverage Download PDF

Info

Publication number
CN105285635A
CN105285635A CN201510773026.4A CN201510773026A CN105285635A CN 105285635 A CN105285635 A CN 105285635A CN 201510773026 A CN201510773026 A CN 201510773026A CN 105285635 A CN105285635 A CN 105285635A
Authority
CN
China
Prior art keywords
pawpaw
fermentation
weight
preparation
homogenate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201510773026.4A
Other languages
Chinese (zh)
Inventor
廖亚妹
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201510773026.4A priority Critical patent/CN105285635A/en
Publication of CN105285635A publication Critical patent/CN105285635A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • A23L2/60Sweeteners
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to a preparation method for a pawpaw lactobacillus fermented beverage, which belongs to the technical field of food processing. The method comprises the following steps: (1) pretreatment: a step of taking fresh pawpaw, cleaning out impurities, weighing the cleaned pawpaw and blanching the pawpaw in hot water; (2) homogenization: a step of adding deionized water into pawpaw pulp and carrying out grinding so as to obtain homogenate; (3) enzymatic hydrolysis: a step of adding pectase and glucoamylase into the homogenate obtained in the step (2), adjusting a pH value to 6 to 8 and carrying out stirring at 50 to 60 DEG C for 2 to 6 h; (4) blending: a step of adding glucose into enzymatic hydrolysis liquid obtained in the step (3) and dissolving glucose under stirring; (5) fermentation: a step of inoculating a lactobacillus acidophilus starter into sterilized blended pawpaw liquid and carrying out fermentation; (6) centrifugation: a step of subjecting fermentation broth to centrifugation to remove residue and carrying out fermentation so as to obtain clear liquid; and (7) taste adjustment: a step of adding xylo oligosaccharide and mycose into the fermentation clear liquid so as to adjust the taste. The fermented beverage prepared in the invention is rich in nutrients and capable of adjusting intestinal microecological balance and improving immunity.

Description

A kind of preparation method of pawpaw lactacidase fermenting beverage
Technical field
The present invention relates to a kind of preparation method of pawpaw lactacidase fermenting beverage, belong to food processing technology field.
Background technology
Enter 21 century, along with improving constantly of people's living standard, China has entered the aging epoch, and the continuous increase of unmarried, solitary, the old man that lives alone as a widow, the understanding of people to health constantly updates, and does not involve the common aspiration that lower generation is each former generation.Along with the layer of health products, health product goes out not group, people have started really having health, health product proposes higher requirement.
Pawpaw is a kind of natural fruit products of medicine-food two-purpose, have the title of " hundred benefit fruit kings ", include 19 seed amino acids, Carica papaya flavonoids, oleanolic acid, superoxide dismutase (SOD) and various trace elements, there is liver protecting, the viscosity that reduces blood pressure, antitumor, anti-inflammatory, beautifying face and moistering lotion, the effect such as softening blood vessel.
Lactic acid bacteria (lacticacidbacteria, LAB) is that a class can utilize fermentable carbohydrate to produce the common name of the bacterium of a large amount of lactic acid.This bacterioid is very extensive in distributed in nature, has abundant species diversity.They are not only research classification, biochemistry, heredity, molecular biology and engineered ideal material, there is important learning value in theory, and also high with human lives's closely-related key areas using value at industry, farming and animal husbandry, food and medicine etc.In addition, in this kind of bacterium, some bacterium is again the pathogenic bacteria of people and animals, is therefore subject to people and pays close attention to greatly and pay attention to.
Every bacterium that can produce lactic acid from the sweat of glucose or lactose is referred to as lactic acid bacteria.This is the bacterium that a group is quite numerous and jumbled, at least can be divided into 18 genus at present, have kind more than 200.Except only a few, wherein the overwhelming majority is all requisite in human body and has the flora of important physiological function, and it is extensively present in the enteron aisle of human body.At present confirm by domestic and international biologist, in intestines, lactic acid bacteria and good health and a long life have very close relationship.
The effects such as Fructus Chaenomelis ferment includes 10 seed amino acids of multiple organic acid and needed by human, multiple enzyme (biology), regulates the physiological function of cell, improves liver, marrow, blood synthesis, the ability of DNA, RNA, protein synthesis, anti-ageing, beautifying face and moistering lotion.
Application number disclosed in Patent Office of the People's Republic of China is that CN102599569B discloses a kind of Fructus Chaenomelis ferment and production method thereof, what this invention related to is cracks rice, pawpaw makes Fructus Chaenomelis ferment through red colouring agent for food, also used as a Chinese medicine and culture propagation for raw material, has given full play to effect of pawpaw, functional red yeast rice.But this patent technique is relatively complicated, and cost is higher, sugariness is high, and to accept crowd limited.Therefore, current pawpaw deep processing emphasis direction pawpaw is converted into the food that general population can accept, and can increase again the added value of pawpaw simultaneously.
Summary of the invention
Technical problem to be solved by this invention is to provide pawpaw lactacidase fermenting beverage that a kind of mouthfeel is fine, pawpaw is strongly fragrant, probio is abundant and preparation method thereof.
In order to solve the problem, the technical solution adopted in the present invention is:
A preparation method for pawpaw lactacidase fermenting beverage, comprises the following steps:
(1) pretreatment: get fresh pawpaw, cleans impurity, weighs, carry out scalding treatment in the hot water;
(2) homogenate: the water adding 2 ~ 4 times of weight in pawpaw meat, uses refiner or colloid mill that the customization of pawpaw meat is made homogenate shape;
(4) enzymolysis: in pawpaw homogenate, add the pectase of 0.1 ~ 2.0% pawpaw weight and the carbohydrase of 0.2 ~ 1.0% pawpaw weight, adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allocate: the glucose enzymolysis liquid that step (3) obtains being added 2.0 ~ 4.0% pawpaw weight, stirring and dissolving;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in pawpaw seasoning liquid after sterilization ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration.
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.
The vigor of the pectase described in step (4) is: 12000U/g, and the vigor of carbohydrase is: 100000U/g.
The inoculum concentration of the lactobacillus acidophilus leavening described in step (6) is the 1-5% of pawpaw weight, and fermentation condition is: 30-37 DEG C, pH6-8, and fermentation time is 20-40h.
Xylo-oligosaccharide described in step (8) and the addition of trehalose are 5-10g/L and 8-18g/L.
The invention has the beneficial effects as follows:
(1) patent of the present invention is fermented the Nakai beverage obtained, and does not add any chemical agent;
(2) in pawpaw lactacidase fermenting beverage, there is abundant vitamin A, vitamin C, chlorogenic acid and various trace elements, there is regulating intestinal canal microecological balance, improve the effects such as immunity;
(3) present invention process is simple, with low cost, is applicable to large-scale promotion.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.Under the precondition of design not departing from essence of the present invention, some adjustment or improvement can also be made, all belong to protection scope of the present invention.
embodiment 1:
A preparation method for pawpaw lactacidase fermenting beverage, comprises the following steps:
(1) pretreatment: get fresh pawpaw, cleaning impurity, the 1000g that weighs carry out scalding treatment in the hot water;
(2) homogenate: the water adding 3 times of weight in pawpaw meat, uses refiner or colloid mill that the customization of pawpaw meat is made homogenate shape;
(4) enzymolysis: in pawpaw homogenate, adds the pectase of 0.18% pawpaw weight and the carbohydrase of 0.26% pawpaw weight, regulates pH to be 7, within the scope of 57 DEG C, stirs 4h.Wherein, the vigor of the pectase of use is: 12000U/g, and the vigor of carbohydrase is: 100000U/g;
(5) allocate: the glucose enzymolysis liquid that step (3) obtains being added 3.0% pawpaw weight, stirring and dissolving;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in pawpaw seasoning liquid after sterilization ferments.Wherein, the inoculum concentration of lactobacillus acidophilus leavening is 4% of pawpaw weight, and fermentation condition is: 34 DEG C, pH7, and fermentation time is 28h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is 7g/L and 12g/L.
embodiment 2:
A preparation method for pawpaw lactacidase fermenting beverage, comprises the following steps:
(1) pretreatment: get fresh pawpaw, cleaning impurity, the 1000g that weighs carry out scalding treatment in the hot water;
(2) homogenate: the water adding 2 times of weight in pawpaw meat, uses refiner or colloid mill that the customization of pawpaw meat is made homogenate shape;
(4) enzymolysis: in pawpaw homogenate, adds the pectase of 0.5% pawpaw weight and the carbohydrase of 0.5% pawpaw weight, regulates pH to be 6, within the scope of 50 DEG C, stirs 2h.Wherein, the vigor of the pectase of use is: 12000U/g, and the vigor of carbohydrase is: 100000U/g;
(5) allocate: the glucose enzymolysis liquid that step (3) obtains being added 2.0% pawpaw weight, stirring and dissolving;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in pawpaw seasoning liquid after sterilization ferments.Wherein, the inoculum concentration of lactobacillus acidophilus leavening is 4% of pawpaw weight, and fermentation condition is: 30 DEG C, pH6, and fermentation time is 20h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is 5g/L and 8g/L.
embodiment 3:
A preparation method for pawpaw lactacidase fermenting beverage, comprises the following steps:
(1) pretreatment: get fresh pawpaw, cleaning impurity, the 1000g that weighs carry out scalding treatment in the hot water;
(2) homogenate: the water adding 4 times of weight in pawpaw meat, uses refiner or colloid mill that the customization of pawpaw meat is made homogenate shape;
(4) enzymolysis: in pawpaw homogenate, adds the pectase of 2% pawpaw weight and the carbohydrase of 0.2% pawpaw weight, regulates pH to be 8, within the scope of 60 DEG C, stirs 6h.Wherein, the vigor of the pectase of use is: 12000U/g, and the vigor of carbohydrase is: 100000U/g;
(5) allocate: the glucose enzymolysis liquid that step (3) obtains being added 5.0% pawpaw weight, stirring and dissolving;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in pawpaw seasoning liquid after sterilization ferments.Wherein, the inoculum concentration of lactobacillus acidophilus leavening is 4% of pawpaw weight, and fermentation condition is: 37 DEG C, pH8, and fermentation time is 40h;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.Wherein, the addition of xylo-oligosaccharide and trehalose is 10g/L and 18g/L.

Claims (4)

1. a preparation method for pawpaw lactacidase fermenting beverage, is characterized in that: comprise the following steps:
(1) pretreatment: get fresh pawpaw, cleans impurity, weighs, carry out scalding treatment in the hot water;
(2) homogenate: the water adding 2 ~ 4 times of weight in pawpaw meat, uses refiner or colloid mill that the customization of pawpaw meat is made homogenate shape;
(4) enzymolysis: in pawpaw homogenate, add the pectase of 0.1 ~ 2.0% pawpaw weight and the carbohydrase of 0.2 ~ 1.0% pawpaw weight, adjustment pH is 6-8, within the scope of 50 ~ 60 DEG C, stir 2 ~ 6h;
(5) allocate: the glucose enzymolysis liquid that step (3) obtains being added 2.0 ~ 4.0% pawpaw weight, stirring and dissolving;
(6) ferment: the lactobacillus acidophilus leavening inoculating activation in pawpaw seasoning liquid after sterilization ferments;
(7) centrifugal: fermentation liquor centrifugal treating is removed residue, then obtain fermentation clear liquid after filtration;
(8) taste adjustment: add the object that xylo-oligosaccharide and trehalose reach adjustment mouthfeel in fermentation clear liquid.
2. the preparation method of a kind of pawpaw lactacidase fermenting beverage according to claim 1, it is characterized in that: in step (4), the vigor of the pectase of use is: 12000U/g, and the vigor of carbohydrase is: 100000U/g.
3. the preparation method of a kind of pawpaw lactacidase fermenting beverage according to claim 1, it is characterized in that: in step (6), the inoculum concentration of lactobacillus acidophilus leavening is the 1-5% of pawpaw weight, and fermentation condition is: 30-37 DEG C, pH6-8, and fermentation time is 20-40h.
4. the preparation method of a kind of pawpaw lactacidase fermenting beverage according to claim 1, is characterized in that: in step (8), the addition of xylo-oligosaccharide and trehalose is 5-10g/L and 8-18g/L.
CN201510773026.4A 2015-11-13 2015-11-13 Preparation method for pawpaw lactobacillus fermented beverage Pending CN105285635A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201510773026.4A CN105285635A (en) 2015-11-13 2015-11-13 Preparation method for pawpaw lactobacillus fermented beverage

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201510773026.4A CN105285635A (en) 2015-11-13 2015-11-13 Preparation method for pawpaw lactobacillus fermented beverage

Publications (1)

Publication Number Publication Date
CN105285635A true CN105285635A (en) 2016-02-03

Family

ID=55184147

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201510773026.4A Pending CN105285635A (en) 2015-11-13 2015-11-13 Preparation method for pawpaw lactobacillus fermented beverage

Country Status (1)

Country Link
CN (1) CN105285635A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106418061A (en) * 2016-08-30 2017-02-22 华南理工大学 Fermented mixed fruit and vegetable juice beverages and preparation method thereof
CN116019189A (en) * 2023-02-22 2023-04-28 四川化工职业技术学院 Mulberry compound lactobacillus fermented beverage and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120070104A (en) * 2010-12-21 2012-06-29 웅진식품주식회사 Method for preparing fermented solution of quince and quince beverage composition using fermented solution of quince prepared the method
CN103284243A (en) * 2013-05-31 2013-09-11 石家庄市兄弟伊兰食品配料有限公司 Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof
CN103907680A (en) * 2014-03-27 2014-07-09 何钰婷 Compound papaya yogurt drink and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20120070104A (en) * 2010-12-21 2012-06-29 웅진식품주식회사 Method for preparing fermented solution of quince and quince beverage composition using fermented solution of quince prepared the method
CN103284243A (en) * 2013-05-31 2013-09-11 石家庄市兄弟伊兰食品配料有限公司 Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof
CN103907680A (en) * 2014-03-27 2014-07-09 何钰婷 Compound papaya yogurt drink and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杜冰,等: "木瓜发酵乳酸饮料的研究", 《食品科学》 *
黄世英,等: "木瓜酒发酵工艺条件的初步研究", 《现代食品科技》 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106418061A (en) * 2016-08-30 2017-02-22 华南理工大学 Fermented mixed fruit and vegetable juice beverages and preparation method thereof
CN116019189A (en) * 2023-02-22 2023-04-28 四川化工职业技术学院 Mulberry compound lactobacillus fermented beverage and preparation method thereof

Similar Documents

Publication Publication Date Title
CN109717340B (en) Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis
CN102028091B (en) Method for preparing low-molecular fish peptide by bacillus natto fermentation method
CN107259578A (en) A kind of probiotic composition and preparation method thereof
CN108244432A (en) A kind of fermentation Cordyceps militaris probiotic beverage and preparation method thereof
CN102660436A (en) Oyster yellow wine
CN106212799A (en) A kind of green tea fermentation tea beverage and preparation method thereof
CN107920575A (en) A kind of manufacture method of Synbiotics tunning and the Synbiotics tunning thus manufactured
CN108902589A (en) A kind of Black Box Tracing/fruits and vegetables composite enzyme drink and its production method
CN107028063A (en) A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage
CN103053950A (en) Method for fermenting soybean by virtue of lactobacillus
CN105192707A (en) Preparation method of longan fermentation beverage
CN107455748A (en) One kind has antioxidation white fungus bird's nest enzyme liquid and preparation method thereof
CN102599569A (en) Papaya enzyme and production method thereof
CN105707851B (en) Pleurotus eryngii ferment and preparation method thereof
CN107868805A (en) A kind of longan polysaccharide degraded by lactobacillus-fermented and preparation method thereof
CN103704830A (en) Method for preparing low-molecule ginsenoside peptide by bacillus natto fermentation
JP7042544B2 (en) Method for preparing composition for hair loss treatment
CN104432389A (en) Method for making kiwi fruit beverage by means of mixed culture fermentation
CN105725195A (en) Composite cordyceps militaris probiotic enzyme and preparation method thereof
CN106070623B (en) A kind of gynostemma pentaphylla acidified milk and preparation method thereof
CN108077617A (en) A kind of preparation method of antibacterial peptide pannage
CN105230782A (en) Preparation method of hair weed yoghourt
CN111349678A (en) Extraction method of rape pollen polysaccharide and extraction product
CN103725739A (en) Method for preparing low-molecule sea cucumber peptide by using bacillus natto fermentation method
CN103719742A (en) Technique for preparing Aspergillus fermented black beans by metabolism regulation process and product thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20160203

RJ01 Rejection of invention patent application after publication