CN105533527A - Prepared food using smallanthus sonchifolius fruits as raw material and preparation method thereof - Google Patents
Prepared food using smallanthus sonchifolius fruits as raw material and preparation method thereof Download PDFInfo
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- CN105533527A CN105533527A CN201510908906.8A CN201510908906A CN105533527A CN 105533527 A CN105533527 A CN 105533527A CN 201510908906 A CN201510908906 A CN 201510908906A CN 105533527 A CN105533527 A CN 105533527A
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- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 239000002994 raw material Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
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- 241001103520 Smallanthus sonchifolius Species 0.000 title abstract 14
- 238000000034 method Methods 0.000 claims abstract description 21
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 244000134540 Polymnia sonchifolia Species 0.000 claims description 33
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- 238000009835 boiling Methods 0.000 claims description 8
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- 238000006243 chemical reaction Methods 0.000 abstract description 8
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- 230000000968 intestinal effect Effects 0.000 description 4
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- 238000004537 pulping Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 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 3
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- 239000008103 glucose Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 235000007516 Chrysanthemum Nutrition 0.000 description 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000133134 Saussurea Species 0.000 description 1
- 241001145025 Saussurea involucrata Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 230000002255 enzymatic effect Effects 0.000 description 1
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- 235000019990 fruit wine Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
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- 150000007965 phenolic acids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
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- 150000003505 terpenes Chemical class 0.000 description 1
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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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a prepared food using smallanthus sonchifolius fruits as a raw material and the prepared food is prepared from smallanthus sonchifolius fruits via saccharomyces cerevisiae boulardii fermentation. The present invention also provides a preparation method of the prepared food using the smallanthus sonchifolius fruits as the raw material, and the method comprises the following steps: S1: the smallanthus sonchifolius fruits are cleaned; S2: the cleaned smallanthus sonchifolius fruits are subjected to enzyme deactivation treatment; S3: the enzyme deactivated smallanthus sonchifolius fruits are ground into a smallanthus sonchifolius fruit pulp; S4: the smallanthus sonchifolius fruit pulp is pasteurized; and S5: the pasteurized smallanthus sonchifolius fruit pulp is cooled, the saccharomyces cerevisiae boulardii fermentation agent is added, wherein the amount of the fermentation agent is 0.1-1.0% of the total weight of the smallanthus sonchifolius fruit pulp, and the mixture is subjected to a constant temperature fermentation. The preparation method of the prepared food using the smallanthus sonchifolius fruits as the raw material can keep the fresh color and luster of the smallanthus sonchifolius fruits, inhibit the browning reactions during the smallanthus sonchifolius fruit processing and preserving process, also can increase the relative amount of the oligofructose, at the same time can provide the single-cell protein of the saccharomyces cerevisiae boulardii, and thus help to build a strong group of probiotics in the human intestinal tracts.
Description
Technical field
The present invention relates to conditioning food, being specifically related to a kind of take Smallantus sonchifolium as intestinal health conditioning food of raw material and preparation method thereof.
Background technology
Smallantus sonchifolium, also known as saussurea involucrata potato, chrysanthemum potato, refined tribute etc., belongs to the dicotyledonous herbaceos perennial of composite family, originates in from the Andes of South America, is the one tradition rhizome food of local American Indian, has and more than 500 years ate history.Smallantus sonchifolium likeness in form Ipomoea batatas, meat is sparkling and crystal-clear as beautiful, crisp sweet succulence, containing a large amount of water-soluble dietary fiber and abundant oligomeric Fructooligosaccharides, the latter's content accounts for 45% ~ 65% of fruit butt, and it obviously can improve microorganism species ratio in enteron aisle, it is the activation and proliferation factor of Bifidobacterium in intestines, can reduce and suppress the generation of corrupt substance in intestines, suppress the growth of harmful bacteria, regulating intestinal canal inner equilibrium; In addition Smallantus sonchifolium is also containing mineral matter and the trace element such as multiple essential amino acid, phenolic acid, flavonoids, terpene, volatile oil component and calcium, iron, potassium, selenium, often edible adjustable stomach, toxin expelling defaecation, clearing liver removing toxic substances, skin maintenance.But Smallantus sonchifolium moisture is large, and not easily processing and storage, is in the junior stage to eat raw, to develop at present, domestic is generally Smallantus sonchifolium when fruit is eaten something rare, or becomes multiple vegetable to eat with Smallantus sonchifolium as vegetable cooking.
Smallantus sonchifolium is in process, because it is rich in polyphenol oxidase,, the change that enzymatic browning, Maillard reaction etc. cause color and luster to turn black can be there is in stripping and slicing, the processing procedure such as to squeeze the juice, thus affect perception and the commercial value of product in the composition such as amino acid and glucose.Browning reaction in current suppression process generally adopts the organic acid such as ascorbic acid, citric acid protective agent; as " preparation method of the concentrated Saussurea involucrate fruit juice of clarification " that the patent No. is ZL201310481762.3; and the patent No. is ZL201010259750.2 " two component yacon fruit juice and preparation method thereof etc. ", technics comparing is complicated.
Cloth Lardy yeast (Saccharomycescerevisiaeboulardii) is unicellular fungi, belong to saccharomyces, the subspecies of saccharomyces cerevisiae, research proves that Bu Ladi yeast does not have pathogenic and diffusivity (to be limited in alimentary canal, and can not spread to any other position of health), and there is unique bioactive, be suitable as the probio of humans and animals.Within 1962, start to be applied to treatment mankind diarrhoea (using as prescription medicine), 1993 start, for improving nonruminant nutrition and healthy feed addictive, to be applicable to sow, piglet, broiler chicken, laying hen, calf, extraordinary fleece animal, aquatic livestock etc.But have no for Smallantus sonchifolium deep processing.The bacterial classification that current Smallantus sonchifolium fermentation deep processing is used has lactic acid bacteria, distiller's yeast, acetobacter etc., as " a kind of Smallantus sonchifolium lactic acid bacteria health drink preventing and treating chronic gastropathy " that the patent No. is ZL201310135711.5, the patent No. is " a kind of brewage process of snow lotus fruit wine " of ZL200910226754.8, and the patent No. is " a kind of snow lotus fruit vinegar beverage " of ZL201010231395.8 etc.
Summary of the invention
Technical problem to be solved by this invention is that providing a kind of take Smallantus sonchifolium as conditioning food of raw material and preparation method thereof, can suppress browning reaction in Smallantus sonchifolium processing, preservation process, helps again to set up powerful beneficial flora in human body intestinal canal simultaneously.
The invention provides a kind of take Smallantus sonchifolium as the conditioning food of raw material, and it is the conditioning food obtained after Bu Ladi culture propagation of Smallantus sonchifolium.
It take Smallantus sonchifolium as the preparation method of the conditioning food of raw material that the present invention also provides a kind of, comprises the following steps:
S1: Smallantus sonchifolium is cleaned;
S2: enzyme-deactivating process is carried out to Smallantus sonchifolium;
S3: Smallantus sonchifolium is worn into Yacon pulp;
S4: Yacon pulp is carried out pasteurize;
S5: Yacon pulp is cooled, adds the Bu Ladi culture propagation agent of Yacon pulp gross weight 0.1-1.0%, ferment at constant temperature.
Further, in step sl, with the evaporation condensed water of water temperature less than 45 DEG C, cleaning showers is carried out to Smallantus sonchifolium.
Further, in step s 2, Smallantus sonchifolium is put into boiling water and boils 2-10min, the enzyme that goes out is lived and is processed.
Further, in step s3, after Smallantus sonchifolium peeling, battering down, Yacon pulp is worn into fiberizer.
Further, in step s 4 which, Yacon pulp is carried out pasteurize, sterilization temperature 95-98 DEG C, sterilizing time 15-30 second.
Further, in step s 5, Yacon pulp is cooled to 38 DEG C, constant temperature 30-42 DEG C of fermentation is to pH4.0-4.3.
Further, after Yacon pulp ferment at constant temperature, aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
Adopting provided by the invention take Smallantus sonchifolium as conditioning food of raw material and preparation method thereof, by boiling the enzyme that goes out process alive, inoculation Bu Ladi culture propagation utilizes mono-and di-saccharides and the amino acid such as glucose, fructose that contain in Smallantus sonchifolium, thus reduces the free amino acid and the content of reducing sugar that cause Maillard reaction.So both can keep the fresh color of Smallantus sonchifolium, suppress the browning reaction in Smallantus sonchifolium processing, preservation process, the relative amount of oligomeric Fructooligosaccharides can be improved again, the mycoprotein of Bu Ladi yeast is also provided simultaneously, thus help to set up powerful beneficial flora in human body intestinal canal.
Detailed description of the invention
Embodiment one
It take Smallantus sonchifolium as the conditioning food of raw material that the present embodiment provides a kind of, and it is the conditioning food containing Bu Ladi saccharomycete body protein obtained after Bu Ladi culture propagation of Smallantus sonchifolium.
It take Smallantus sonchifolium as the preparation method of the conditioning food of raw material that the present embodiment also provides a kind of, comprises the following steps:
The first step, matting: cleaning showers is carried out to Smallantus sonchifolium with the evaporation condensed water of water temperature less than 45 DEG C, and remove the rotten Smallantus sonchifolium that goes rotten;
Second step, enzyme-deactivating operation: Smallantus sonchifolium is put into boiling water and boils 2min, the enzyme that goes out is lived and is processed;
3rd step, pulping process: after Smallantus sonchifolium peeling, battering down, wear into Yacon pulp with fiberizer;
4th step, pasteurize operation: Yacon pulp is carried out pasteurize, sterilization temperature 95 DEG C, sterilizing time 30 seconds;
5th step, fermentation procedure: Yacon pulp is cooled to 38 DEG C, adds the Bu Ladi culture propagation agent of Yacon pulp gross weight 0.1%, and constant temperature 30 DEG C fermentation is to pH4.0-4.3;
6th step, canned operation: directly aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
Embodiment two
It take Smallantus sonchifolium as the preparation method of the conditioning food of raw material that the present embodiment provides a kind of, comprises the following steps:
The first step, matting: cleaning showers is carried out to Smallantus sonchifolium with the evaporation condensed water of water temperature less than 45 DEG C, and remove the rotten Smallantus sonchifolium that goes rotten;
Second step, enzyme-deactivating operation: Smallantus sonchifolium is put into boiling water and boils 10min, the enzyme that goes out is lived and is processed;
3rd step, pulping process: after Smallantus sonchifolium peeling, battering down, wear into Yacon pulp with fiberizer;
4th step, pasteurize operation: Yacon pulp is carried out pasteurize, sterilization temperature 98 DEG C, sterilizing time 15 seconds;
5th step, fermentation procedure: Yacon pulp is cooled to 38 DEG C, adds the Bu Ladi culture propagation agent of Yacon pulp gross weight 1.0%, and constant temperature 42 DEG C fermentation is to pH4.0-4.3;
6th step, canned operation: directly aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
Embodiment three
It take Smallantus sonchifolium as the preparation method of the conditioning food of raw material that the present embodiment provides a kind of, comprises the following steps:
The first step, matting: cleaning showers is carried out to Smallantus sonchifolium with the evaporation condensed water of water temperature less than 45 DEG C, and remove the rotten Smallantus sonchifolium that goes rotten;
Second step, enzyme-deactivating operation: Smallantus sonchifolium is put into boiling water and boils 5min, the enzyme that goes out is lived and is processed;
3rd step, pulping process: after Smallantus sonchifolium peeling, battering down, wear into Yacon pulp with fiberizer;
4th step, pasteurize operation: Yacon pulp is carried out pasteurize, sterilization temperature 98 DEG C, sterilizing time 15 seconds;
5th step, fermentation procedure: Yacon pulp is cooled to 38 DEG C, adds the Bu Ladi culture propagation agent of Yacon pulp gross weight 0.2%, and constant temperature 37 DEG C fermentation is to pH4.0-4.3;
6th step, canned operation: directly aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
Embodiment four
It take Smallantus sonchifolium as the preparation method of the conditioning food of raw material that the present embodiment provides a kind of, comprises the following steps:
The first step, matting: cleaning showers is carried out to Smallantus sonchifolium with the evaporation condensed water of water temperature less than 45 DEG C, and remove the rotten Smallantus sonchifolium that goes rotten;
Second step, enzyme-deactivating operation: Smallantus sonchifolium is put into boiling water and boils 8min, the enzyme that goes out is lived and is processed;
3rd step, pulping process: after Smallantus sonchifolium peeling, battering down, wear into Yacon pulp with fiberizer;
4th step, pasteurize operation: Yacon pulp is carried out pasteurize, sterilization temperature 95 DEG C, sterilizing time 30 seconds;
5th step, fermentation procedure: Yacon pulp is cooled to 38 DEG C, adds the Bu Ladi culture propagation agent of Yacon pulp gross weight 0.5%, and constant temperature 32 DEG C fermentation is to pH4.0-4.3;
6th step, canned operation: directly aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
What adopt the embodiment of the present invention to provide take Smallantus sonchifolium as conditioning food of raw material and preparation method thereof, by boiling the enzyme that goes out process alive, inoculation Bu Ladi culture propagation utilizes mono-and di-saccharides and the amino acid such as glucose, fructose that contain in Smallantus sonchifolium, thus reduces the free amino acid and the content of reducing sugar that cause Maillard reaction.So both can keep the fresh color of Smallantus sonchifolium, suppress the browning reaction in Smallantus sonchifolium processing, preservation process, the relative amount of oligomeric Fructooligosaccharides can be improved again, the mycoprotein of Bu Ladi yeast is also provided simultaneously, thus help to set up powerful beneficial flora in human body intestinal canal.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. be a conditioning food for raw material with Smallantus sonchifolium, it is characterized in that, it is the conditioning food that Smallantus sonchifolium obtains after Bu Ladi culture propagation.
2. be a preparation method for the conditioning food of raw material with Smallantus sonchifolium, it is characterized in that, comprise the following steps:
S1: Smallantus sonchifolium is cleaned;
S2: enzyme-deactivating process is carried out to Smallantus sonchifolium;
S3: Smallantus sonchifolium is worn into Yacon pulp;
S4: Yacon pulp is carried out pasteurize;
S5: Yacon pulp is cooled, adds the Bu Ladi yeast of Yacon pulp gross weight 0.1-1.0%, ferment at constant temperature.
3. be the preparation method of the conditioning food of raw material as claimed in claim 2 with Smallantus sonchifolium, it is characterized in that, in step sl, with the evaporation condensed water of water temperature less than 45 DEG C, cleaning showers is carried out to Smallantus sonchifolium.
4. be the preparation method of the conditioning food of raw material as claimed in claim 2 with Smallantus sonchifolium, it is characterized in that, in step s 2, Smallantus sonchifolium is put into boiling water and boils 2-10min, the enzyme that goes out is lived and is processed.
5. be the preparation method of the conditioning food of raw material as claimed in claim 2 with Smallantus sonchifolium, it is characterized in that, in step s3, after Smallantus sonchifolium peeling, battering down, wear into Yacon pulp with fiberizer.
6. as claimed in claim 2 take Smallantus sonchifolium as the preparation method of the conditioning food of raw material, it is characterized in that, in step s 4 which, Yacon pulp is carried out pasteurize, sterilization temperature 95-98 DEG C, sterilizing time 15-30 second.
7. be the preparation method of the conditioning food of raw material as claimed in claim 6 with Smallantus sonchifolium, it is characterized in that, in step s 5, Yacon pulp is cooled to 38 DEG C, constant temperature 30-42 DEG C of fermentation is to pH4.0-4.3.
8. take Smallantus sonchifolium as the preparation method of the conditioning food of raw material as described in claim 2 or 7, it is characterized in that, after Yacon pulp ferment at constant temperature, aseptic canning or squeeze the juice, filter, canned one-tenth finished product after pasteurization, stored refrigerated in 2-5 DEG C.
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| CN201510908906.8A CN105533527A (en) | 2015-12-09 | 2015-12-09 | Prepared food using smallanthus sonchifolius fruits as raw material and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616171A (en) * | 2016-09-18 | 2017-05-10 | 大连普瑞康生物技术有限公司 | Probiotic beverage containing saussurea involucrate culture and preparation method thereof |
| CN108887680A (en) * | 2018-08-03 | 2018-11-27 | 江瀚生物科技（上海）有限公司 | A kind of efficient small molecule nutritional preparation and preparation method thereof for promoting intestinal beneficial bacterium proliferation |
| CN111296701A (en) * | 2020-03-09 | 2020-06-19 | 吉林农业大学 | Preparation method of yacon fermented beverage |
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