CN105285635A - Preparation method for pawpaw lactobacillus fermented beverage - Google Patents
Preparation method for pawpaw lactobacillus fermented beverage Download PDFInfo
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- 235000006264 Asimina triloba Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000189799 Asimina triloba Species 0.000 title claims abstract 20
- 235000019985 fermented beverage Nutrition 0.000 title abstract 3
- 241000186660 Lactobacillus Species 0.000 title abstract 2
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- 238000000855 fermentation Methods 0.000 claims abstract description 30
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- 238000003756 stirring Methods 0.000 claims abstract description 12
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- MIJYXULNPSFWEK-GTOFXWBISA-N 3beta-hydroxyolean-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MIJYXULNPSFWEK-GTOFXWBISA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
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- JKLISIRFYWXLQG-UHFFFAOYSA-N Epioleonolsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4CCC3C21C JKLISIRFYWXLQG-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
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- YBRJHZPWOMJYKQ-UHFFFAOYSA-N Oleanolic acid Natural products CC1(C)CC2C3=CCC4C5(C)CCC(O)C(C)(C)C5CCC4(C)C3(C)CCC2(C1)C(=O)O YBRJHZPWOMJYKQ-UHFFFAOYSA-N 0.000 description 1
- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229940100243 oleanolic acid Drugs 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 238000001243 protein synthesis Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229940026314 red yeast rice Drugs 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000014616 translation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
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
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.
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