CN105285988B - A kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment - Google Patents
A kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment Download PDFInfo
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Classifications
-
- 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
Abstract
The invention discloses a kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment, this method carries out ultrasonic assistant heating and enzymolysis processing to its slurries respectively using jerusalem artichoke and blueberry as raw material, before fermentation makes its nutriment at utmost be extracted；Fermented using temperature controlled fermentation technology is coupled, the fermentation mother liquor containing dominant bacteria is obtained by mixed greens spontaneous fermentation first, then mother liquor and temperature controlled fermentation are added into the jerusalem artichoke blueberry pulp of allotment, not only ensure that the quality of zymotic fluid, and reached the purpose of Rapid Fermentation；Low temperature termination fermentation and at low temperature after fermentation promote its after-ripening, and further improve its quality；Functional sweetener is added, not only improves its mouthfeel, and add functional component；Last deepfreeze, it ensure that the quality and quantity of wherein probiotics.Bright in colour, mouthfeel can be obtained in a short time according to the inventive method to coordinate, give off a strong fragrance, unique flavor, and there is the low-sugar type compound fruit and vegetable ferment of stronger healthcare function.
Description
Technical field
The invention belongs to biological food manufacture field, and in particular to a kind of making side of jerusalem artichoke blueberry compound fruit and vegetable ferment
Method.
Background technology
Jerusalem artichoke also known as Jerusalem artichoke, it is a kind of composite family, Helianthus perennial root herbaceous plant.The main component of jerusalem artichoke is
Inulin, account for the 70%-80% of jerusalem artichoke dry weight.Inulin also known as synanthrin, it is mixing of a kind of degree of polymerization from 2~60 natural levulan
Thing is very good functional food ingredient while is also to produce FOS, polyfructosan, high fructose syrup, crystal diabetin
Deng the very good material of product.Synanthrin can be utilized in the enteron aisle of people by beneficial bacterium, improves human flora and is distributed promotion health, is important
Prebiotics, while synanthrin has preferable dissolubility in water, is water-soluble fabulous dietary fiber.Edible jerusalem artichoke, which has, to be increased
Probiotics in human body is grown, suppresses spoilage organisms, promote functions of intestines and stomach, prevention intestinal canal tumour, treatment constipation, liver-protecting and stomach-protecting, reduction blood
Fat, control blood glucose, improve the multiple efficacies such as vascular disorder, cosmetic slimming.
Blueberry scientific name blueberry, belong to Ericaceae blueberry platymiscium, be perennial greenery or evergreen shrubs.Blueberry nutrient is rich
Richness, can not only prevent and treat various diseases can also strengthen health, have higher edible and medical value, be listed in " people
One of five big healthy food of class ".Anthocyanidin content is several times of general fruit even tens times in blueberry, and anthocyanidin has antioxygen
Change, be anti-aging and other effects, it is referred to as mankind's number one antioxidant.Long-term consumption blueberry have beautifying face and moistering lotion, remove free radical,
Reduce blood fat, anti-oxidant, anti-inflammatory, anti-aging, strengthen immunity, prevention and treatment of coronary heart disease and cancer and other effects.
Fruits and vegetables composite enzyme be using fruit and vegetable as raw material through microbial fermentation manufactured fruits and vegetables fermented juice.Pectase
Internal function can be obtained with equilibrium, antibacterial bacteriostatic, removing toxin, treatment constipation, beauty and skin care in cleaning intestine, adjusting body
Sound operating, human body is set to keep fit and the youth.Had not been reported at present on jerusalem artichoke ferment and preparation method thereof, with jerusalem artichoke and
Blueberry is that raw material makes compound fruit and vegetable ferment, can cooperate with their nutriment and play a role, while be produced by biofermentation
Raw a large amount of bioactive substances, greatly enhance its healthcare function.Preparation method on pectase is not it has been reported that but have also
Unified standard, and many problems be present, especially fermentation time is long, poor taste, and Nutrition and health function is unbalanced.
The content of the invention
For some problems present in the processing of current pectase, the present invention is using jerusalem artichoke and blueberry as raw material, it is proposed that
A kind of preparation method of jerusalem artichoke blueberry novel compound fruit and vegetable ferment.Low sugar, tart flavour can be produced in a short time using this method
Soft, sour and sweet palatability, unique flavor, long times of aftertaste, and have the high-quality ferment of Nutrition and health function.
The purpose of the present invention is achieved in the following ways：
A kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment, it is characterised in that this method comprises the following steps：
1) jerusalem artichoke is crushed, be beaten and carry out ultrasonic assistant and heat to obtain jerusalem artichoke slurry；
2) fresh blueberry is crushed, squeezed the juice, and add compound pectinase, normal temperature processing 20h~30h obtains blueberry pulp；
3) vegetables pre-treatment：2~5 kinds of vegetables without special odor are selected, cleans, dry, then section or segment；
4) jerusalem artichoke slurry and blueberry pulp are pressed 5:5~8:2 mass ratio mixing, using jerusalem artichoke slurry and blueberry pulp gross mass as
100% meter, adds salt 2.0%~4.0%, lactose 1.0%~2.0%, calcium carbonate 0.1%~0.3%, saleratus
0.1%~0.3%, it is well mixed to obtain jerusalem artichoke blueberry pulp；
5) treated vegetables are put into round to its volume half, opened with containing the cold of 2.0%~4.0% salt
Water is filled it up with, and then with water seal altar, troubled liquor obtained by anaerobic fermentation is fermentation mother liquor；
6) the good jerusalem artichoke blueberry pulp of mixing preparation is added into round, while adds fermentation mother liquor, jerusalem artichoke blueberry pulp with
The volume ratio of fermentation mother liquor is 10:1~12:1, it is well mixed, cumulative volume is 80%~90% that tank holds, and control temperature is 25
DEG C~30 DEG C of progress anaerobic fermentations, when acidity tends towards stability and content of reducing sugar is less than 5g/L, temperature is reduced immediately and terminates hair
Ferment, and carry out after fermentation is sealed at this temperature, finally it is filtrated to get enzyme stoste with diatomite filter；
7) functional sweetener is added into enzyme stoste to be seasoned, and aseptically dispensed, at 0 DEG C~4 DEG C
Lower refrigeration.
Jerusalem artichoke of the present invention can select that stem tuber is big, juice is abundant, intact jerusalem artichoke, with water it is peace and quiet, dry, then break
Broken, mashing, and carry out ultrasonic assistant and heat to obtain jerusalem artichoke slurry.The present invention is according to a large amount of contrast tests, most preferably southern jerusalem artichoke 9
Number it is raw material.
Blueberry of the present invention can select the blueberry that color and luster is deep, give off a strong fragrance, crushing juice rate is high, sugar content is high, with water it is peace and quiet,
Dry, then crush, squeeze the juice, and add compound pectinase normal temperature processing 20h~30h and obtain blueberry pulp.Multiple kinds are screened to do pair
Than experiment, take into full account active constituent content, smell, color and luster, pol, the most preferably blueberry of Mount Huang 1 be raw material, select fully into
Ripe, complete, lossless, disease-free fruit.
Above-mentioned steps 1) ultrasonic assistant heat condition be：Ultrasonic frequency 60kHz~80kHz, temperature 70 C~
80 DEG C, processing time 20min~30min.
Above-mentioned steps 2) used in compound pectinase contain polygalacturonase 40%~44%, pectinesterase 30%~
35%, pectin lyase 15%~20%, amylase 10%~15%, addition is 30mg/L~50mg/L.
Above-mentioned steps 3) used in vegetables be ternip, carrot, cucumber, tomato, celery, fresh kidney beans, cabbage, 2 in Chinese cabbage
~5 kinds.
Above-mentioned steps 4) add salt on the one hand can play a part of suppress varied bacteria growing, on the other hand can play tune
The effect of taste.
Above-mentioned steps 4) add lactose, calcium carbonate and saleratus can promote the growth of lactic acid bacteria.
Above-mentioned steps 5) and step 6) described in round be pickle jar, using this can reach sealing anaerobic effect
Fruit.
Above-mentioned steps 5) it can be played a part of suppressing varied bacteria growing with 2.0%~4.0% salt cold boiling water.
Above-mentioned steps 5) mother liquor prepare in fermentation condition be 25 DEG C~30 DEG C carry out anaerobic fermentations, fermentation 5~7 days after breast
Sour bacterium is dominant bacteria, and now reaches its logarithm and increase latter stage.
Above-mentioned steps 6) in anaerobic fermentation time be 10~12 days, 10~12 days after reduced sugar ferment substantially completely, always
Acid tends towards stability.
Above-mentioned steps 6) in terminate fermentation temperature be 10 DEG C~15 DEG C, at a temperature of this can lactic acid bacteria inhibiting growth, but
Remain in that its vigor.
Above-mentioned steps 6) in the after fermentation time be 20~30 days.
Above-mentioned steps 7) described in functional sweetener be xylitol and maltitol, addition be respectively 15g/L~
30g/L and 15g/L~30g/L.
Jerusalem artichoke blueberry compound fruit and vegetable ferment of the present invention is so that preferable stem tuber is big, juice enriches, gives off a strong fragrance, inulin concentration height
Jerusalem artichoke and color and luster it is deep, give off a strong fragrance, the blueberry that sugar content is high, crushing juice rate is high is raw material, especially on the south No. 9 jerusalem artichokes of jerusalem artichoke
It is raw material with the blueberry of Mount Huang 1, by natural fermented by mixed bacterium, can be given off a strong fragrance in a short time, tart flavour is soft, sour
Comfortable mouth, mouthfeel coordinate and the compound fruit and vegetable ferment with better nutritivity value and healthcare function.Jerusalem artichoke and blueberry are containing rich
Rich nutriment and health factor, it is that raw material makes ferment using jerusalem artichoke and blueberry, its functional mass collaboration hair can be made
The effect of waving, greatly enhance its healthcare function.Contain a large amount of synanthrin in jerusalem artichoke simultaneously, synanthrin is good prebiotics and soluble meals
Fiber is eaten, the growth of probiotics can be greatly promoted, improve the quality and quantity of probiotics by as raw material ferment.Before fermentation
Starching jerusalem artichoke progress ultrasonic assistant heating makes synanthrin and other nutriments farthest be extracted, to blueberry pulp
Carry out ferment treatment and greatly improve its crushing juice rate, and fragrance and pigment is obtained maximum dissolution.In fermentation, controlled using coupling
Warm fermentation technique, mother liquor is made first with mixed greens spontaneous fermentation, then using the superior mixed flora kind in mother liquor to chrysanthemum
Taro blueberry slurries carry out temperature controlled fermentation, can so ensure the quality and quantity of dominant bacteria and promote its amount reproduction, reach fast
The purpose of speed fermentation, while the generation of bad flavor and harmful substance can be also reduced, greatly improve the quality of zymotic fluid.Fermentation knot
The vigor of strain can be kept by terminating fermentation using low temperature after beam, while carry out after fermentation using low temperature, can promote fruity and hair
The fragrant fusion of ferment, makes that fragrance is more plentiful, tart flavour is softer, mouthfeel is more coordinated, and greatly improves its quality.Add xylitol and malt
Sugar alcohol, its mouthfeel is improved, make its sour and sweet palatability, and add healthcare function composition.Deepfreeze, it ensure that wherein probiotics
The quality and quantity of viable bacteria.A low sugar, lovely luster, sour-sweet suitable can be obtained in a short time according to the method provided by the present invention
Mouthful, give off a strong fragrance, unique flavor and with stronger healthcare function novel compound fruit and vegetable ferment.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.Wherein, the blueberry of Mount Huang 1, is purchased from
Mount Huang blueberry Ecological Park, southern No. 9 jerusalem artichokes of jerusalem artichoke are purchased from Su Biqing gardens bio tech ltd, and compound pectinase is purchased from
Shanghai Jie Tu Trade Co., Ltd.s, xylitol and maltitol are purchased from Beijing Niu Te bio tech ltd.
Embodiment 1：
From stem tuber is big, juice is abundant, intact southern No. 9 jerusalem artichoke 6kg of jerusalem artichoke, cull fruit is rejected, removes impurity, is used
Water is peace and quiet, dries, and then crushes, is beaten.Jerusalem artichoke slurries are heated to 70 DEG C, and simultaneously under the conditions of ultrasonic frequency 60kHz
Carry out ultrasonication 20min.From it is abundant it is ripe, intact, color and luster is deep, give off a strong fragrance, crushing juice rate is high, sugar content is high
The blueberry 6kg of Mount Huang 1, with water it is peace and quiet, dry, then crush, squeeze the juice, and add compound pectinase and (contain more polygalacturonics
Sour enzyme 40%~44%, pectinesterase 30%~35%, pectin lyase 15%~20%, amylase 10%~15%)
0.18g, normal temperature processing 20h obtain blueberry pulp.Intact ternip, cucumber, tomato and each 250g of cabbage are chosen, cleans, dry in the air
It is dry, then section or segment.Treated vegetables are put into 5L water-sealed pickle jars, added with the cold boiling water containing 2.0% salt
It is full, then with water seal altar, anaerobic fermentation is carried out at 25 DEG C, muddy fermented liquid is mother liquor after 7 days.The jerusalem artichoke handled well is taken to starch
It is well mixed with each 5kg of blueberry pulp, salt 200g, lactose 100g, calcium carbonate 10g, saleratus 10g are added, is well mixed.
Take the good jerusalem artichoke blueberry pulp 8kg of mixing preparation to add pickle jar, while add the fermentation mother liquor 0.8kg prepared, be well mixed,
Temperature is controlled to carry out anaerobic fermentation at 25 DEG C, acidity tends towards stability after 12 days, content of reducing sugar 4.3g/L, is now cooled to immediately
10 DEG C terminate fermentation, and are sealed 30 days at 10 DEG C and carry out after fermentation, are finally filtrated to get ferment with diatomite filter
Stoste 5L.Xylitol 75g and maltitol 150g is added into 5L enzyme stostes to be seasoned, and is aseptically dispensed,
It is finally stored refrigerated at 0 DEG C.
The test index that jerusalem artichoke blueberry compound fruit and vegetable ferment is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Peony, it is bright in colour；
Fragrance：Fragrance is plentiful, pure and fresh pure；
Taste：Tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated；
Style：With fruity and lactic fermentation perfume (or spice) individual style.
2. physical and chemical index
Reduced sugar：4.3g/L；Total reducing sugar：62.5g/L；Total acid：18.45g/L (with H2SO4Meter)；pH:3.57
Content of lactic acid bacteria：More than 1.0 × 107cfu/mL；0 DEG C~4 DEG C refrigeration 30 days after content of lactic acid bacteria：More than 1.0 ×
105cfu/mL
Embodiment 2：
From stem tuber is big, juice is abundant, intact southern No. 9 jerusalem artichoke 12kg of jerusalem artichoke, cull fruit is rejected, removes impurity,
With water it is peace and quiet, dry, then crush, be beaten.Jerusalem artichoke slurries are heated to 80 DEG C, and carry out ultrasonication 30min simultaneously, are surpassed
Frequency of sound wave 80kHz.From abundant Mount Huang ripe, intact, color and luster is deep, give off a strong fragrance, crushing juice rate is high, sugar content is high
No. 1 blueberry 12kg, with water it is peace and quiet, dry, then crush, squeeze the juice, and add compound pectinase and (contain polygalacturonase
40%~44%, pectinesterase 30%~35%, pectin lyase 15%~20%, amylase 10%~15%) 0.45g, often
Temperature processing 30h obtains blueberry pulp.Intact carrot, fresh kidney beans, tomato and each 300g of Chinese cabbage are chosen, cleans, dry, then cut
Piece or segment.Treated vegetables are put into 5L water-sealed pickle jars, filled it up with the cold boiling water containing 4.0% salt, Ran Houyong
Water seal altar, anaerobic fermentation is carried out at 30 DEG C, muddy fermented liquid is mother liquor after 5 days.Take the jerusalem artichoke slurry handled well and blueberry pulp
Each 10kg is well mixed, while salt 800g, lactose 400g, calcium carbonate 60g, saleratus 60g are added, it is well mixed.Take mixed
Close deployed jerusalem artichoke blueberry pulp 18kg and add pickle jar, while add the fermentation mother liquor 1.5kg prepared, be well mixed, control
Temperature processed carries out anaerobic fermentation at 30 DEG C, and acidity tends towards stability after 10 days, content of reducing sugar 4.8g/L, is now cooled to 15 immediately
DEG C fermentation is terminated, and be sealed at 15 DEG C 20 days and carry out after fermentation, be finally filtrated to get zymogen with diatomite filter
Liquid 11.5L.Xylitol 345g and maltitol 172.5g is added into 11.5L enzyme stostes to be seasoned, and in aseptic condition
Lower packing, it is finally stored refrigerated at 4 DEG C.
The test index that jerusalem artichoke blueberry compound fruit and vegetable ferment is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Peony, it is bright in colour；
Fragrance：Fragrance is plentiful, pure and fresh pure；
Taste：Tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated；
Style：With fruity and lactic fermentation perfume (or spice) individual style.
2. physical and chemical index
Reduced sugar：4.8g/L；Total reducing sugar：58.3g/L；Total acid：19.34g/L (with H2SO4Meter)；pH:3.64
Content of lactic acid bacteria：More than 1.0 × 107cfu/mL；0 DEG C~4 DEG C refrigeration 30 days after content of lactic acid bacteria：More than 1.0 ×
105cfu/mL
Illustrate the effect of product of the present invention below by way of specific clinical test example：
(1) using jerusalem artichoke blueberry compound fruit and vegetable ferment made from embodiment 1 as test sample, the people of severe diabetes mellitus patient 25 is selected to try
With.Subject this ferment 10-15mL bfore meals daily, 4 weeks are 1 cycle.After 2 cycles, statistical result showed：Fasting blood
Sugar reduces the people of more than 25% person 22, accounts for 88%；The people of the constipation person of being obviously improved 19, accounts for 76%；The thirsty people of anesthesia person 15, accounts for
60%；Go to toilet the people of number reduction person 11, accounts for 44%；Unfruitful is 1 people, accounts for 4%.As a result it is good to show that product of the present invention has
The effect of good improvement diabetic symptoms, and above-mentioned person on probation does not produce any side effect and adverse reaction.
(2) using jerusalem artichoke blueberry compound fruit and vegetable ferment made from embodiment 2 as test sample, choosing has dry skin, has wrinkle, has
The people of young volunteer 25 of acne tries out, and the age is 20~30 years old.Subject takes this ferment 15-20mL before sleeping daily, be within 4 weeks
1 cycle.After 4 weeks, statistical result shows：It is effective (to show as skin substantially to bleach, more smooth exquisiteness, acne is substantially light
Change.) 21 people, account for 84%；Effectively (show as whiteness of skin, smooth, acne desalination) for 3 people, account for 12%；It is unfruitful to be
1 people, accounts for 4%.Therefore, product of the present invention has the effect of obvious beautifying face and moistering lotion, and above-mentioned person on probation do not produce it is any
Side effect and adverse reaction.
Claims (8)
1. a kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment, it is characterised in that this method comprises the following steps：
1）Jerusalem artichoke is crushed, mashing, and carry out ultrasonic assistant and heat to obtain jerusalem artichoke slurry；At described ultrasonic assistant heating
Manage bar part is：Ultrasonic frequency 60kHz ~ 80kHz, temperature 70 C ~ 80 DEG C, processing time 20min ~ 30min；
2）Fresh blueberry is crushed, squeezed the juice, and adds compound pectinase, normal temperature processing 20h ~ 30h obtains blueberry pulp；
3）Vegetables pre-treatment：2 ~ 5 kinds of vegetables without special odor are selected, cleans, dry, then section or segment；Described vegetables
For 2 ~ 5 kinds in ternip, carrot, cucumber, tomato, celery, fresh kidney beans, cabbage, Chinese cabbage；
4）Jerusalem artichoke slurry and blueberry pulp are pressed 5:5~8:2 mass ratio mixing, is counted using jerusalem artichoke slurry and blueberry pulp gross mass as 100%,
Salt 2.0% ~ 4.0%, lactose 1.0% ~ 2.0%, calcium carbonate 0.1% ~ 0.3%, saleratus 0.1% ~ 0.3% are added, is well mixed
To jerusalem artichoke blueberry pulp；
5）Treated vegetables are put into round to its volume half, filled it up with the cold boiling water containing 2.0% ~ 4.0% salt,
Then water seal altar is used, troubled liquor obtained by anaerobic fermentation is fermentation mother liquor；
6）The good jerusalem artichoke blueberry pulp of mixing preparation is added into round, while adds fermentation mother liquor, jerusalem artichoke blueberry pulp and fermentation
The volume ratio of mother liquor is 10:1~12:1, it is well mixed, cumulative volume is 80% ~ 90% that tank holds, and control temperature is at 25 DEG C ~ 30 DEG C
Anaerobic fermentation is carried out, when acidity tends towards stability and content of reducing sugar is less than 5g/L, temperature is reduced immediately and terminates fermentation, and herein
At a temperature of be sealed carry out after fermentation, be finally filtrated to get enzyme stoste with diatomite filter；
7）Functional sweetener is added into enzyme stoste to be seasoned, and is aseptically dispensed, it is cold at 0 DEG C ~ 4 DEG C
Hide.
2. preparation method as claimed in claim 1, it is characterised in that blueberry kind used is the blueberry of Mount Huang 1, species of jeruselem artichoke
For southern jerusalem artichoke No. 9.
3. preparation method as claimed in claim 1, it is characterised in that step 2）Compound pectinase used contains more polygalacturonics
Sour enzyme 40% ~ 44%, pectinesterase 30% ~ 35%, pectin lyase 15% ~ 20%, amylase 10% ~ 15%, addition be 30mg/L ~
50mg/L。
4. preparation method as claimed in claim 1, it is characterised in that step 5）Middle anaerobic fermentation temperature conditionss are 25 DEG C ~ 30
DEG C, fermentation time is 5 ~ 7 days.
5. preparation method as claimed in claim 1, it is characterised in that step 6）The time of middle anaerobic fermentation is 10 ~ 12 days.
6. preparation method as claimed in claim 1, it is characterised in that step 6）The middle temperature for terminating fermentation is 10 DEG C ~ 15 DEG C.
7. preparation method as claimed in claim 1, it is characterised in that step 6）The middle after fermentation time is 20 ~ 30 days.
8. preparation method as claimed in claim 1, it is characterised in that step 7）Described in functional sweetener be xylitol
And maltitol, addition are respectively 15g/L ~ 30g/L and 15g/L ~ 30g/L.
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| CN106235306A (en) * | 2016-07-27 | 2016-12-21 | 杜增鹏 | Liquid fermentation method biological fruit and vegetable ferment and production method thereof and purposes |
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