CN105919034A - Fermented tomato sauce product and preparation method thereof - Google Patents
Fermented tomato sauce product and preparation method thereof Download PDFInfo
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- CN105919034A CN105919034A CN201610244375.1A CN201610244375A CN105919034A CN 105919034 A CN105919034 A CN 105919034A CN 201610244375 A CN201610244375 A CN 201610244375A CN 105919034 A CN105919034 A CN 105919034A
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- fermentation
- lactobacillus
- tomato sauce
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- lactic acid
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- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
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- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- RGWFVSXWMICAPQ-UHFFFAOYSA-M [Na+].ON=O.[O-]N=O Chemical compound [Na+].ON=O.[O-]N=O RGWFVSXWMICAPQ-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
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- 239000008280 blood Substances 0.000 description 1
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- 230000001488 breeding effect Effects 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
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- 230000000184 desmutagenic effect Effects 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- HBYOLNPZXLHVQA-UHFFFAOYSA-J dicalcium dicarbonate Chemical compound [Ca+2].[Ca+2].[O-]C([O-])=O.[O-]C([O-])=O HBYOLNPZXLHVQA-UHFFFAOYSA-J 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
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- 239000003623 enhancer Substances 0.000 description 1
- 239000006052 feed supplement Substances 0.000 description 1
- 235000021121 fermented vegetables Nutrition 0.000 description 1
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- 235000021433 fructose syrup Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000012362 glacial acetic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000003425 hypopigmentation Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000001524 infective effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 229960005280 isotretinoin Drugs 0.000 description 1
- 239000008141 laxative Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000008176 lyophilized powder Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 230000000394 mitotic effect Effects 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
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- 231100000219 mutagenic Toxicity 0.000 description 1
- 230000003505 mutagenic effect Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000002504 physiological saline solution Substances 0.000 description 1
- 239000000049 pigment Substances 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
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001543 purgative effect Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000001117 sulphuric acid Substances 0.000 description 1
- 235000011149 sulphuric acid Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
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- 235000015193 tomato juice Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
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- 235000015192 vegetable juice Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of a fermented tomato sauce product. The fermented tomato sauce product contains lactic acid bacteria, the pH value of the product is 2.8-3.8, and a raw material is obtained through the steps of pulping tomatoes and performing concentration. The preparation method of the fermented tomato sauce product comprises the following steps of pulping the tomatoes, or squeezing juice from the tomatoes, performing concentration for 1-5 times, adding single or mixed lactic acid bacteria powder which is 0.2-1% of the mass of concentrated pulp, adding sugar which is 1-2% of the mass of the concentrated pulp, performing fermentation at 25-30 DEG C for 12-25 hours, when the pH value reaches 3.7-4.8, adding mixed lactobacillus plantarum powder which is 0.05-0.3% of the concentrated pulp, performing fermentation at 20-26 DEG C for 8-20 hours, when the pH value reaches 2.8-3.8, completing the fermentation, performing filling, and performing cold storage for sales; and performing sterilization treatment as well, wherein the sterilization temperature is 75-95 DEG C, and the sterilization time is 12-30 minutes.
Description
Technical field: invention belongs to fermented vegetable technical field.
Background technology:
Fructus Lycopersici esculenti (Tomato), calls Fructus Lycopersici esculenti, tomato.Every 100 grams of fresh fruit moisture contents about 94 grams, carbohydrate
2.5～3.8 grams, protein 0.6～1.2 grams, Catergen 0～30 milligrams, and carotene, mineral salt, organic acid etc..Kind
Just containing abundant antioxidant in eggplant.And antioxidant is possible to prevent the destruction of radical pair skin, there is significantly beauty treatment
Crease-resistant effect.Fructus Lycopersici esculenti contains abundant carotene, vitamin C and vitamin B group.The nutritional labeling of every 100 grams of Fructus Lycopersici esculenties: energy
Measure 11 kilocalories, vitamin B 0.06 milligram, 0.9 gram of protein, 0.2 gram of fat, carbohydrate 3.3 grams, riboflavin 0.01 milli
Gram, 0.49 milligram of nicotinic acid, vitamin C 14 milligrams, vitamin E 0.42 milligram, calcium 4 milligrams, 24 milligrams of phosphorus, 179 milligrams of potassium, sodium
9.7 milligrams, iodine 2.5 microgram, 12 milligrams of magnesium, ferrum 0.2 milligram, 0.12 milligram of zinc, copper 0.04 milligram, 0.06 milligram of manganese.
Have a drink every day Tomato juice or conventional Fructus Lycopersici esculenti, speckle dispelling is had preferably effect.Because containing rich in Fructus Lycopersici esculenti
Rich glutathion, glutathion can suppress melanin, so that the hypopigmentation of calmness or disappearance.Eating Fructus Lycopersici esculenti can also be beautiful
Hold.Fructus Lycopersici esculenti contains carotene and lycopene, contributes to flattening wrinkle, makes skin delicacy smooth.Eat Fructus Lycopersici esculenti more and can make skin
Skin taking on a new look, containing a kind of natural pectin in Fructus Lycopersici esculenti juice, edible can the effective rubbish in purged body, Fructus Lycopersici esculenti is except eating
With, it is also possible to external, Fructus Lycopersici esculenti juice has good tonic effect to skin.Fructus Lycopersici esculenti juice not only can smooth away wrinkles and freckle, also
Skin can be allowed more perfect.Fructus Lycopersici esculenti succulence is fresh and tender, and containing the weakly acidic composition such as malic acid, citric acid, these are to skin
Highly beneficial, skin can be made to keep faintly acid, be the important method making skin health beautiful.
Science investigation finds, the most edible long-term Fructus Lycopersici esculenti and the people of tomato product, and raying damage is relatively light, radiation drawn
The mortality rate risen is relatively low.It is demonstrated experimentally that in skin after Fu She, content of lycopene reduces 31%～46%, other compositions
Content is almost unchanged.And collagen protein and the combination of elastin laminin in blood can be promoted, and make skin be full of elasticity, coquettish moving.
What is particularly worth mentioning is that, lycopene also has speckle dispelling, the effect of pigment of dispelling.
After the peeling of fresh ripe Fructus Lycopersici esculenti and seed, mash deposited affected part, every day 2～3 times, fungus, infective factors can be controlled；Will
Fresh ripe Fructus Lycopersici esculenti is mashed extracting juice and is added a little white sugar, is coated with face with it every day, and skin can be made moist, anti-aging effect pole of improving looks
Good；Because Fructus Lycopersici esculenti is the most nutritious, and there is stronger heat-clearing and toxic substances removing, suppression pathological changes effect, adhere to eating raw every day 1～individual fresh
Ripe Fructus Lycopersici esculenti, can play the effect of anti-cancer and auxiliary for treating cancer.
University Of Nanchang's patent one fruit and vegetable jam and preparation method thereof, application number: 201010598781.0, disclose a kind of fruit
Vegetables beans and preparation method thereof, is characterized in that being made up of following components and ratio: fruit and vegerable concentrated pulp 50%～99.8%, Accutane
C sodium or vitamin C 0.1～5 ‰, citric acid 0.1～5 ‰, syrup or aspartame 0%～49.8%, by fruit and vegetable pulping or squeeze the juice
Rear concentration 0～10 times；Stirring in above component and ratio, sterilizing, sterilising temp is 75～132 DEG C, and sterilization time is 2 seconds
～50 minutes；After fruit and vegerable slurry being cooled to 20～45 DEG C after sterilizing, by lactic acid bacteria according to 103～109The ratio of cfu/mL connects
Planting in the fruit and vegerable slurry after sterilizing cools down, 25 DEG C～45 DEG C ferment 6～96 hours, and pH value 2.5～5.0 is fermentation termination.This
Invention has the following characteristics that (1) can produce natural soft tart flavour, effectively removes the not mature taste in fruit and the wild Artemisia in vegetable
Taste；(2) amino acid content in fruit and vegerable can be improved more than 20% by lactic acid bacteria fermentation, flavor substance improves more than 30%,
It is effectively improved product special flavour and mouthfeel；(3) nutritional labelings such as vitamin in the fruit and vegetable materials being sufficiently reserved, dietary fiber；(4)
Extend effective period of food quality, prevent corruption.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number 201280015201.8, the invention discloses one
Plant natural fruit and vegetables enzyme beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds ocean fish skin
Collagen peptide, as fermentation substrate, is sized mixing through dilution and after sterilizing, makes through lactic acid bacteria and saccharomycetic step fermentation successively, this
Invention product utilization lactic acid bacteria and yeast carry out step fermentation to the fruit and vegetable juice of the fresh fruit of vegetables raw material from more than two kinds, and
Add marine fish collagen peptide and promote fermented bacterium growth metabolism, it is possible to make the metabolite of contained nutritional labeling in natural fruit and vegetables
More horn of plenty, has useful nutrient health effect.
A kind of method preparing fruit-vegetable fermentation converting liquid, application number: 201110023826.6, the invention discloses a kind of system
The method of standby fruit-vegetable fermentation converting liquid.The method that the present invention provides, comprises the steps: fruit and vegerable, Lactobacillus Acidophilus
(Lactobacillus acidophilus) bacterium solution, bifidobacterium longum (Bifidobactreium longum) bacterium solution, De Shi breast
Bacillus Bulgaria kind (Lactobacillusdelbrueckiisubsp.bulgaricus) bacterium solution, streptococcus thermophilus
(Strptococcus thermophilus) bacterium solution mixes, fermentation, obtains tunning, i.e. obtains fruit-vegetable fermentation converting liquid.This
The experiment of invention proves, the inventive method makes that sweat is controlled, fermentation time reduction is 15 days, and probiotic bacteria metabolite is right
The material that human body is useful.
A kind of natural fruit and vegetables enzyme beverage and preparation method thereof, application number: 201110263097.1 the invention discloses
Plant natural fruit and vegetables enzyme beverage and preparation method thereof.Described enzyme beverage is squeezed the juice so that fresh fruit of vegetables mixing is fresh and adds ocean fish skin
Collagen peptide as fermentation substrate, is sized mixing and after sterilizing through dilution, uses and delivers directly lyophilizing formula lactic acid starter and ferment, through 7～
11 days pH reach to terminate fermentation when 4.3；Then add feed supplement sterilizing, add high activity dried yeast and ferment, through 5～7
It pH reaches to terminate fermentation when 4.0；After fermentation liquor cryopreservation, carry out homogenizing, concentrate, be centrifuged, allocate and sterilization filling,
It is finally made a kind of new type natural fruit-vegerable ferment beverage.Product utilization lactic acid bacteria of the present invention and yeast are fresh to fresh fruit of vegetables mixing
Squeeze the juice and carry out step fermentation, and add marine fish collagen peptide promotion fermented bacterium growth metabolism, it is possible to make institute in natural fruit and vegetables
Metabolite containing nutritional labeling more horn of plenty, has useful nutrient health effect.
A kind of natural fruit and vegetables enzyme beverage mediation underflow and production method, application number: 201410062828.X；The present invention
Provide a kind of natural fruit and vegetables enzyme beverage mediation underflow and production method thereof.With one or more water fruit presses, isolate
Fruit and vegerable slag and the skin of fruit and vegerable, seed, capsule sugaring through yeast fermentation hyperplasia yeast cells, prepare yeast polypeptides aminoacid.Really
Vegetables juice is with sucrose, yeast polypeptides aminoacid, then through yeast, lactic acid bacteria synchronous fermentation, fermentation liquid with sucrose, high fructose syrup and
Water turns white Auricularia, ground and homogenizing, and sterilizing of heating carries out hot filling sealing, and the shelf-life, end product did not added up to 1 year
Any food additive and any nutrition enhancer of artificial interpolation, be a pure natural health drink.The present invention utilize yeast,
Fruit and vegerable are fermented by lactic acid bacteria, produce and accumulate a large amount of ferment metabolite, the battalion contained with fruit and vegetable materials and microorganism self
Support and functional component, to facilitating digestion, strengthen immunity, slow down aging etc. human body is had multiple beneficial effect.
A kind of composite rose fruit and vegetable juice fermented beverage and preparation method thereof, application number: 201410007540.2,
Invention relates to a kind of composite rose fruit and vegetable juice fermented beverage and preparation method thereof, and it is by Flos Rosae Rugosae oleo stock, fruit juice, vegetables
Dish juice, compounding thickening stabilizing agent, sweeting agent, edible essence, composite ferment press certain mass part composition, and preparation method includes:
Dispensing, preliminary working fruit-vegetable juice beverage, compounding thickening stabilizing agent allotment, middle processing fruit-vegetable juice beverage, finally allocate fruit-vegetable juice beverage.
The invention has the beneficial effects as follows: with edible rose juice as primary raw material, arrange in pairs or groups various fruit juice and vegetable juice, through scientific disposal
Rear inoculation lactic acid bacteria fermentation, under the effect of microorganism, improve fruit and vegetable juice amino acid content, synthesize new vitamin, organic acid,
Produce new fragrance ingredient, while obtaining abundant beneficial bacteria of intestinal tract, abundant nutrition can be obtained again.
The production method of a kind of active lactobacillus fruit-vegetable beverage base material and installation for fermenting thereof, application number:
201310483063.2, invention provides production method and the installation for fermenting thereof of a kind of active lactobacillus fruit-vegetable beverage base material, uses
Pickled vegetable fermentation liquor, fruit and vegetable slurry, cold boiled water according to a certain ratio, expand the prepared a certain amount of fermentation liquid of fermentation through multistage, then with this
Ferment liquid, Lactobacillus lyophilized powder and the multiple fruit and vegetable juice compounded by cold working, through lactic acid bacteria water seal anaerobic fermentation, make work
Property lactic acid bacteria fruit-vegetable beverage base material.The beverage reconstituted out with this base material and sucrose solution is sour-sweet clearly, vitamin and mineral and various
Ferment enzyme rich content, initial activity lactic acid bacteria number >=5 × 107cfu/ml, base material can storage at normal temperature, 1 year shelf-life.Fermentation
Device is by groups such as juice tank, slurry tank, attemperater, temperature automatic control, T-shaped piping filter, feeding and discharging valve, water seal components
Becoming, juice tank is connected by piping filter with slurry tank.
Tomato sauce is the beans shape concentrated product of fresh Fructus Lycopersici esculenti.In cerise beans body, the peculiar taste of tool Fructus Lycopersici esculenti, is a kind of rich
The flavoring agent of characteristic, the most not immediate access.Tomato sauce is allowanced for bark and the thick and stiff thing such as seed through crushing, pull an oar, going by ripe Fructus Lycopersici esculenti
After matter, concentrated, tinning, sterilization form.Tomato sauce is commonly used for the cooking seasoning of the food such as fish, meat, be hyperchromic, add acid, help fresh,
The seasoning good merchantable brand of YUXIANG.The utilization of tomato sauce, is the important seasoning content forming port Guangdong dishes special favor.
Summary of the invention:
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing lactic acid bacteria in described fermentation tomato sauce product, described product pH is 2.8-3.8, and described raw material is Fructus Lycopersici esculenti
Making beating concentrates gained.
Described fermentation tomato sauce product preparation method is as follows:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 1-5 times, adds and concentrates the single of stock quality 0.2-1% or mixing
Lactobacillus powder, adds the sugar concentrating slurry 1-2%, and 25 DEG C～30 DEG C ferment 12-25 hour, and pH value reaches to add when 3.7～4.8
Concentrate slurry 0.05-0.3% mixed plant lactobacillus mycopowder, 20 DEG C～26 DEG C ferment 8-20 hour, pH value reach 2.8～
Terminating fermentation when 3.8, after fill, cold preservation is sold；Can also carry out sterilization treatment, sterilising temp is 75～95 DEG C, and sterilization time is
12～30 minutes.
Mixed plant lactobacillus mycopowder consists of Lactobacillus plantarum CGMCC No.9405 and Lactobacillus plantarum CGMCC
No.11763 mycopowder, both parts by weight consist of: Lactobacillus plantarum CGMCC No.9405 1-2 part, Lactobacillus plantarum
CGMCC No.11763 3-5 part.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar, glucose, starch syrup.
PH value fermentation termination determines according to the taste requirements of different product.
Lactic acid bacteria of the present invention is lactobacillus casei, Lactobacillus bulgaricus, bacillus acidophilus, rhamnose breast bar
In bacterium, streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis at least one.Above-mentioned strain all uses the mycopowder product of market sale or adopts
Cultivate voluntarily with commercially available strain and prepare.
In the present invention, Lactobacillus plantarum CGMCC No.9405 bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is short
Shaft-like, Gram’s staining is positive, atrichia, does not produce spore；On solid medium, this bacterium bacterium colony is white, smooth surface,
Densification, form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation gas
(-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide gas (-), pH4.0MRS culture medium grows (+).
Lactobacillus plantarum of the present invention uses following flow process to carry out selection-breeding:
The original strain that sets out → test tube activation → dithyl sulfate (DES) mutation → nitrosoguanidine (NTG) mutation → wait from
Daughter mutation → flat board primary dcreening operation → shaking flask sieves → mitotic stability test again.
Starting strain of the present invention is in MRS dextrose culture-medium, and the throughput rate of its lactic acid is 1.5g/L/d,
Almost stopping growing when medium pH is 3.5, the decomposition rate to sodium nitrite is 0.34mg/h/kg Chinese cabbage.Starting strain
The greenfeed of Fattening Sheep field, Yanchi county Ningxia it is collected in, acquisition time JIUYUE in 2013 15 days for Li Zheng.
In order to improve its production of lactic acid speed, acid-fast ability and the decomposition rate of nitrite, use DES and NTG successively
Technology carries out mutation to this strain, and after mutation, bacterial strain uses MRS calcium carbonate flat board to carry out primary dcreening operation, then uses 500mL shaking flask to send out
Ferment, biosensor analysis instrument carries out multiple sieve to Producing Strain, and then the lactobacillus plantarum strain that selection-breeding is excellent does passage assays,
Evaluate its hereditary stability.
Lactobacillus plantarum tlj-2014 hereditary stability result shows: through continuous passage ten times, property indices is all
More stable, heritability is preferable, and character is not replied, the purpose bacterium therefore Lactobacillus plantarum tlj-2014 obtained as selection-breeding
Strain.
Empirical tests finds: the production of lactic acid speed of this mutagenic strain can reach 35g/L/d, and this bacterial strain was sent out through 71 hours
After ferment, lactic acid concn reaches 95g/L；Can survive under conditions of pH is 1.80.Degrading nitrite speed is fast, capacity of decomposition
Reach 9.8mg/h/kg (speed of natural fermentation process nitrite accumulation is about 1.1mg/h/kg), it is possible to resistance to 1% cholate.
Therefore using this strain to produce Pickles, whole sweat nitrite concentration, at below 5mg/kg, is far below
The content (20mg/kg) of regulation in standard GB/T 2714-2003.
Lactobacillus plantarum (Lactobacillus plantarum) tlj-2014, this bacterial strain is protected on July 2nd, 2014
(being called for short CGMCC, address is: court of city of BeiJing, China to be hidden in China Committee for Culture Collection of Microorganisms's common micro-organisms center
North Star West Road 1 institute of sun district 3, postcode: 100101), preserving number is CGMCC NO.9405.
1.DES mutagenic and breeding
1) on super-clean bench, take Lactobacillus plantarum L mono-ring on test tube slant, access equipped with 50mL culture medium MRS (without fine jade
Fat, glucose 20g/L) culture medium 250mL triangular flask in, 200rpm, cultivate about 12h for 37 DEG C, make thalline be in logarithm raw
Long early stage.
2) taking 5mL bacterium solution, 5000rpm is centrifuged 10min and collects thalline, with brine 2 times.
3) it is diluted to 10 with pH7.0 phosphate buffer7Individual/mL bacteria suspension.
4) take the kaliumphosphate buffer of 32mL pH7.0,8mL bacteria suspension, 0.4mL DES are being placed in advance in the 150mL of rotor
Being sufficiently mixed in triangular flask, making DES ultimate density is 1% (v/v).
5) in 37 DEG C of shaking tables, 150rpm reacts 30min, takes 1mL mixed liquor, adds 0.5mL 25%Na2S2O3In solution
Only reaction.
6) suitably dilute, take last dilution bacterium solution 0.2mL, coat calcium carbonate screening culture medium (containing 100g/L Portugal
The calcium carbonate MRS culture medium of grape sugar) in plate.After cultivating 2～3 days at 37 DEG C, use photolithography by the bacterial strain of this screening flat board
It is transferred in the LPHMRS culture medium (low ph value modification MRS culture medium) that pH is 1.5,1.8 and 2.0 and sodium nitrite screening and culturing
On the base modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogen source be).
7) after cultivating 2～3 days at 37 DEG C, choosing colony is relatively big, respectively can be in LPHMRS culture medium, sodium nitrite screening training
Support and grow and in calcium carbonate screening culture medium on base.Through Preliminary screening, the bacterium colony named Lactobacillus plantarum L1 that picking goes out.
2. nitrosoguanidine mutagenesis
1) on super-clean bench, take Lactobacillus plantarum L1 mono-ring on test tube slant, access equipped with 50mL culture medium MRS (without fine jade
Fat) culture medium (concentration of glucose is 60g/L) 250mL triangular flask in, 200rpm, 37 DEG C cultivate about 12h, make thalline be in
Logarithmic growth early stage.
2) take 5mL bacterium solution 5000rpm to be centrifuged 10min and collect thalline, with brine 2 times.
3) it is diluted to 10 with pH6.0 phosphate buffer7Individual/mL bacteria suspension.
4) take 10mL bacteria suspension to be transferred in 100mL triangular flask, add the NTG of 10mg, be configured to final concentration of 10mg/mL
NTG solution, and add 4-5 and drip acetone, be beneficial to NTG and dissolve.
5) at 37 DEG C, 200rpm oscillating reactions 30min, 5000rpm are centrifuged 10min and collect thalline, use physiological saline solution
Wash for several times, stopped reaction.
6) suitably dilute, take last dilution bacterium solution 0.2mL, coat calcium carbonate screening culture medium (containing 100g/L Portugal
The calcium carbonate MRS culture medium of grape sugar) in plate.After cultivating 2～3 days at 37 DEG C, use photolithography by the bacterial strain of this screening flat board
It is transferred in the LPHMRS culture medium (low ph value modification MRS culture medium) that pH is 1.5,1.8 and 2.0 and sodium nitrite screening and culturing
On the base modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogen source be).
7) bacterial strain method is selected: choosing colony is relatively big, respectively can be in LPHMRS culture medium, sodium nitrite screening culture medium
Grow and in calcium carbonate screening culture medium.Through Preliminary screening, 100 bacterium colonies meeting conditions above of picking.
3. shaking flask is sieved again
1) on super-clean bench, take Lactobacillus plantarum one ring on each test tube slant respectively, access equipped with 50mL culture medium MRS
In the 250mL triangular flask of (without agar) culture medium (concentration of glucose is 100g/L), 200rpm, cultivates about 15h, makes bacterium for 37 DEG C
Body is in mid log phase.
2) take 5mL bacterium solution respectively, access and screen the fluid medium (carbonic acid containing 250g/L glucose equipped with 50mL calcium carbonate
Calcium MRS culture medium) in plate, pH be 1.5,1.8 and 2.0 LPHMRS fluid medium (low ph value modification MRS culture medium) and
Upper (the note: use of the sodium nitrite liquid screening medium modified MRS screening culture medium of 2g/L sodium nitrite (the single nitrogen source be)
250mL triangular flask).200rpm, cultivates 3-4 days for 37 DEG C, detects Pfansteihl in calcium carbonate screening fluid medium every day respectively and produces
Biomass in raw speed, LPHMRS fluid medium and the consumption speed of sodium nitrite liquid screening medium nitrite
Rate.After fermentation ends, compare Pfansteihl in the calcium carbonate screening fluid medium of 100 strain strains and produce speed, LPHMRS liquid
Biomass in culture medium and the wear rate of sodium nitrite liquid screening medium nitrite.
3) select to have high Pfansteihl generation speed concurrently, (this strain is only capable of in the culture medium of minimum pH1.8 to tolerate low pH
Growth) and the high bacterial strain of the wear rate of nitrite, by its named L2 bacterium.
4. hereditary stability test
L2 bacterium is passed on for continuous ten times on inclined-plane, and the method sieved again by shaking flask detects the fermentation feelings after every time passing on
Condition.Experiment finds, passing on for continuous ten times on inclined-plane, this strain character does not has significant change, and property indices is all normal, says
The hereditary stability of this strain bright is stronger.Strain Designation is Lactobacillus plantarum (Lactobacillus plantarum) tlj-
2014。
5.5L fermentation tank is tested
1) take Lactobacillus plantarum L2 mono-ring on inclined-plane, access equipped with 50mL culture medium MRS (without agar) (concentration of glucose
For 150g/L) in the 250mL triangular flask of culture medium, 200rpm, cultivates about 12h, makes thalline be in mid log phase for 37 DEG C.
2) strain of logarithmic (log) phase accesses the 5L equipped with 3L MRS fluid medium (initial glucose is 150g/L) to ferment
In tank.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), after
Phase Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum L2 reaches 95g/L.Such lactic acid producing speed
It is beneficial to the rapid fermentation of Pickles.
3) by the strain access of logarithmic (log) phase, equipped with the LPHMRS fluid medium that 3L pH is 1.8, (initial glucose is 50g/
L) in 5L fermentation tank.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation
0.5L/min), later stage anaerobism, fermentation liquid pH is controlled 1.8 by the sodium hydroxide of whole process 0.5mol/L, total incubation time
It it is 48 hours.After fermentation ends, the Biomass of detection Lactobacillus plantarum L2 is 2.5g/L, illustrates that Lactobacillus plantarum L2 can be
The environment of pH1.8 is survived.
4) by the strain access of logarithmic (log) phase, equipped with 3L sodium nitrite liquid screening medium, (single nitrogen source is 2g/L nitrous acid
The modified MRS screening culture medium of sodium) 5L fermentation tank in.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, before logarithm
Phase dissolved oxygen controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds 20g/L according to the wear rate stream of nitrite
Sodium nitrite solution, cultivate 2-3 days.After fermentation ends, calculate the sweat Lactobacillus plantarum L2 degraded to sodium nitrite
Speed.Found that: under this condition, L2 can reach 563mg/h/L to the degradation rate of sodium nitrite.
5) the strain 10mL of logarithmic (log) phase is accessed equipped with in Chinese cabbage pretreated for 2kg, carry out according to conventional Kimchi method
Processing, the content of nitrite measured in Pickles for every 12 hours.It was found that in whole sweat, L2 bacterium is to nitrous acid
The decomposition rate of sodium is 9.8mg/h/kg Chinese cabbage.Content of sodium nitrite in Pickles is consistently lower than 5mg/kg, far below country's mark
The content (20mg/kg) of regulation in quasi-GB2714-2003.
The fruit and vegetable jam product produced of the present invention, sour-sweet pure, aftertaste good, nutrition good, functional by force.
Lactic acid bacteria fermentation tomato sauce product possesses following characteristics: can produce natural soft tart flavour, effectively removes in fruit
Not mature taste；The nutritional labelings such as vitamin in the fruit and vegetable materials being sufficiently reserved, dietary fiber.
Fermentation tomato sauce more common tomato sauce jam products possesses following functions more: the tomato sauce product pair containing viable bacteria
Human body intestinal canal microecological balance has important regulative, regulates purgative function.
Specific implementation method:
Invent described Lactobacillus plantarum (Lactobacillus plantarum) XH in being preserved on November 30th, 2015
CGMCC (is called for short) in state's Microbiological Culture Collection administration committee common micro-organisms center, and preserving number is CGMCC NO.11763, protects
Address, Tibetan is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode:
100101。。
Lactobacillus plantarum probiotic properties is as follows:
Lactobacillus plantarum CGMCC NO.11763 provided by the present invention is found at pH be the condition of 1.50 through experiment
Lower survival, still in existing state after 1% cholate is cultivated 4 hours；Lactobacillus plantarum CGMCC NO.11763 degrades nitrous acid
Salt speed is fast, and capacity of decomposition reaches 10.9mg/h/kg, and this strain is when producing Pickles, and whole sweat nitrite is dense
Degree is at below 4.8mg/kg；CGMCC NO.11763, after fermentation 60h hour, can reach 64.76% to degrading rate of cholesterol.
CGMCC NO.11763 Adhering capacity measure from coagulation rate be 95.71%.
CGMCC NO.11763 is to cholesterol degradation capability study and mensuration:
Take 1ml CGMCC NO.11763 mother solution and be inoculated in the MRS cholesterol fluid medium (cholesterol level of 10mL
0.1mg/ml, pH 6.2) in, it is standby, to access the MRS of 1mL sterilized water that the constant temperature standing of 37 DEG C cultivates 20h, 40h, 60h respectively
Cholesterol culture medium is comparison, takes at bacteria liquid sample and the comparison each 1ml of liquid, 9000r/min, 4 DEG C of above cultivation different time
Centrifugal 10min, obtains fermented supernatant fluid, and in o-phthalaldehyde method mensuration supernatant, cholesterol level is (particularly as follows: take each supernatant
0.1ml, in corresponding test tube, adds glacial acetic acid 0.3ml, and o-phthalaldehyde(OPA) 0.15ml of 1mg/ml is slowly added into concentrated sulphuric acid
1.0ml, mix homogeneously.Room temperature stands 10min, surveys light absorption value under 550nm).Each process 3 repetition, in kind makes
Make cholesterol standard curve, calculate cholesterol level and degradation rate in supernatant, the results are shown in Table 1.Understand, CGMCC NO.11763
Have good Degradation to cholesterol, after fermentation 60h hour, degradation rate can reach 64.76%.
The table 1 degraded situation to cholesterol
| Degradation time (h) | 0 | 20h | 40h | 60h |
| Cholesterol level (mg/ml) | 0.2273±0.0058 | 0.1356±0.0018 | 0.1011±0.0094 | 0.801±0.0231 |
| Degrading rate of cholesterol % | 40.34% | 55.52% | 64.76% |
The bile tolerance test of CGMCC NO.11763 bacterial strain:
Take CGMCCNO.11763 bacterium solution 1mL inoculation strain in containing different cholate (concentration gradients is 0.0%, 0.2%,
0.4%, 0.6%, 0.8%, 1%) 10mL MRS fluid medium (PH=6.4), be placed at 37 DEG C and cultivate 0 respectively, 2,4h,
Each process 3 repetition.Respectively take 1ml sample bacterium solution to mix in 9ml normal saline, prepare dilution factor solution, take 0.1ml dilution
Liquid is coated with in MRS, is inverted and cultivates 48 hours (each dilution factor do 3 parallel) record and calculate flat in 37 DEG C of biochemical cultivation cases
The several number of bacterium on plate.The results are shown in Table 2.Understand this bacterium increment of bacterium after gallbladder salinity is 1% process 4h still to reach
0.59±0.92×107(cfu/ml), there is good bile tolerance ability.
Table 2 bile tolerance ability detection [(± s) × 107cfu/ml]
The acid resistance test of CGMCC NO.11763 bacterial strain
Take CGMCC NO.11763 mother solution by 1ml inoculation strain in different pH value (pH gradient is 1.5,2.0,2.5,3.0,
3.5,4.0) 10mL MRS fluid medium, be placed at 37 DEG C and cultivate 0 respectively, 2,4h, each process 3 repetition.Respectively take 1ml
Sample bacterium solution mixes in 9ml normal saline, prepares dilute solution, takes 0.1ml diluent and is coated with in MRS, in 37 DEG C of biochemistry
Incubator is inverted the bacterium colony number cultivated on 48 hours (each dilution factor do 3 parallel) record flat board.The results are shown in Table 3.Say
This bacterium bright has the strongest acid-fast ability.
Table 3 acid-fast ability detection [(± s) × 107cfu/ml]
The Adhering capacity of CGMCC NO.11763 bacterial strain measures
Cultivate CGMCC NO.11763 (MRS fluid medium), bacillus coli DH 5 alpha (LB fluid medium) 24h must ferment
Liquid, is respectively placed in 3000r/min, centrifugal 10min at 4 DEG C, collects bacterium mud, respectively with the sterile phosphate buffer of pH=7.0
(PBS) washing bacterium mud 2 times (i.e. adds PBS in bacterium colony, after concussion mix homogeneously, is placed in 3000r/min, centrifugal at 4 DEG C
10min, collects thalline).From coagulation rate (%): with aseptic PBS, bacterium mud CGMCC NO.11763 is formed at wavelength 600nm
The suspension bacteria liquid that light absorption value is 0.4 ± 0.1 (A 0) and bacteria suspension, stand and measure light absorption value A 24 after 24h, from coagulation rate
(%) formula is (A 0 A 24)/A 0.；His coagulation rate (%): by CGMCC NO.11763 and the outstanding bacterium of bacillus coli DH 5 alpha
Liquid is adjusted to the mix suspending bacterium solution that the light absorption value at wavelength 600nm is 0.6 ± 0.1 (A 0).Extinction is measured after standing 24H
Value A 24, his coagulation rate (%) formula is (A 0 A 24)/A 0.Measurement result is shown in Table 5, it is known that CGMCC NO.11763 from
Coagulation rate is 95.71%, has the strongest Adhering capacity.
Table 4 Adhering capacity table
Bacterial strain physiological property
It is micro-that described Lactobacillus plantarum (Lactobacillus plantarum) XH is preserved in China on November 30th, 2015
CGMCC (is called for short) in biological inoculum preservation administration committee's common micro-organisms center, and preserving number is CGMCC NO.11763, preservation ground
Location is: North Star West Road 1, Chaoyang District, city of BeiJing, China institute 3, Institute of Microorganism, Academia Sinica, postcode: 100101.
This bacterial strain feature is as follows: examine under a microscope, and this bacterial strain is rod-short, and Gram’s staining is positive, atrichia,
Do not produce spore；On solid medium, this bacterium bacterium colony is white, and smooth surface is fine and close, and form is circular, and edge is more neat.
Physicochemical characteristics is: catalase (-), gelatin liquefaction (-), indole experiment (+), mobility (-), fermentation gas
(-), nitrate reductase (-), fermentation gas (-), product hydrogen sulfide gas (-), pH4.0 MRS culture medium grows (+).Pass through
Physiology and biochemistry is accredited as Lactobacillus plantarum (Lactobacillus plantarum), named Lactobacillus plantarum
(Lactobacillus plantarum)XH。
Bacterial strain can at 57 DEG C well-grown, glucose tolerance is 275g/L.
Lactobacillus plantarum of the present invention by gathering people Li Jianshu, isolated in Yoghourt from Xinjiang Uygur fellow-villager family,
Acquisition time on June 2nd, 2015.
5L fermentation tank is tested
(1) take Lactobacillus plantarum CGMCC NO.11763 mono-ring on inclined-plane, access equipped with 50mL culture medium MRS (without fine jade
Fat) (concentration of glucose is 150g/L) culture medium 250mL triangular flask in, 200rpm, 37 DEG C cultivate about 12h, make at thalline
In mid log phase.
(2) strain of logarithmic (log) phase accesses the 5L equipped with 3L MRS fluid medium (initial glucose is 150g/L) to ferment
In tank.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, and logarithm early stage dissolved oxygen controls 10% (ventilation 0.5L/min), after
Phase Anaerobic culturel 63 hours.After fermentation ends, the lactic acid production of Lactobacillus plantarum CGMCC NO.11763 reaches 110g/L.So
Lactic acid producing speed be beneficial to the rapid fermentation of Pickles.
(4) by the strain access of logarithmic (log) phase, equipped with 3L sodium nitrite liquid screening medium, (single nitrogen source is 2g/L nitrous
Acid sodium modified MRS screening culture medium) 5L fermentation tank in.Inoculum concentration is 10%, and at 37 DEG C, 100rpm cultivates 8 hours, logarithm
Early stage dissolved oxygen controls 10% (ventilation 0.5L/min), and later stage anaerobism, sweat adds according to the wear rate stream of nitrite
The sodium nitrite solution of 20g/L, cultivates 2-3 days.After fermentation ends, calculate sweat Lactobacillus plantarum CGMCC NO.11763
Degradation rate to sodium nitrite.Found that: under this condition, XH can reach 653mg/ to the degradation rate of sodium nitrite
h/L。
(5) the strain 10mL of logarithmic (log) phase is accessed equipped with in Chinese cabbage pretreated for 2kg, carry out according to conventional Kimchi method
Processing, the content of nitrite measured in Pickles for every 12 hours.It was found that in whole sweat, XH bacterium is to nitrous acid
The decomposition rate of sodium is 10.9mg/h/kg Chinese cabbage.Content of sodium nitrite in Pickles is consistently lower than 4.8mg/kg, far below country
The content (20mg/kg) of regulation in standard GB2714-2003.
The present invention will be described further by following example.
Embodiment 1:
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing lactic acid bacteria in described fermentation tomato sauce product, described product pH is 2.9, and described raw material is Fructus Lycopersici esculenti making beating
Concentrate gained.
Described fermentation tomato sauce product preparation method is as follows:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 3 times, adds the lactobacillus powder concentrating stock quality 0.3%, adds dense
The sugar of contracting slurry 2%, 26 DEG C ferment 15 hours, and pH value reaches to add, when 4.8, the mixed plant lactobacillus concentrating slurry 0.08%
Mycopowder, 22 DEG C ferment 10 hours, and pH value reaches to terminate fermentation when 3.2, and after fill, cold preservation is sold；Sterilization treatment can also be carried out,
Sterilising temp is 85 DEG C, and sterilization time is 20 minutes.
Mixed plant lactobacillus mycopowder consists of Lactobacillus plantarum CGMCC No.9405 and Lactobacillus plantarum CGMCC
No.11763 mycopowder, both parts by weight consist of: Lactobacillus plantarum CGMCC No.9405 1 part, Lactobacillus plantarum CGMCC
No.11763 5 parts.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar.
Lactic acid bacteria of the present invention is lactobacillus casei.Above-mentioned strain all uses mycopowder product or the employing of market sale
Commercially available strain is cultivated voluntarily and is prepared.
Example 2
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing lactic acid bacteria in described fermentation tomato sauce product, described product pH is 2.8, and described raw material is Fructus Lycopersici esculenti making beating
Concentrate gained.
Described fermentation tomato sauce product preparation method is as follows:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 5 times, adds the lactobacillus powder concentrating stock quality 0.2%, adds dense
The sugar of contracting slurry 1%, 25 DEG C DEG C ferment 18 hours, and pH value reaches to add, when 4.8, the mixed plant lactobacillus concentrating slurry 0.3%
Mycopowder, 26 DEG C ferment 8 hours, and pH value reaches to terminate fermentation when 2.8, and after fill, cold preservation is sold；Sterilization treatment can also be carried out, go out
Bacterium temperature is 95 DEG C, and sterilization time is 12 minutes.
Mixed plant lactobacillus mycopowder consists of Lactobacillus plantarum CGMCC No.9405 and Lactobacillus plantarum CGMCC
No.11763 mycopowder, both parts by weight consist of: Lactobacillus plantarum CGMCC No.9405 1 part, Lactobacillus plantarum CGMCC
No.11763 3 parts.
Sugar of the present invention is glucose.
Lactic acid bacteria of the present invention is Lactobacillus bulgaricus.Above-mentioned strain all use market sale mycopowder product or
Use commercially available strain to cultivate voluntarily to prepare.
Example 3
The present invention provides a kind of fermentation tomato sauce product and preparation method thereof.
Containing lactic acid bacteria in described fermentation tomato sauce product, described product pH is 3.6, and described raw material is Fructus Lycopersici esculenti making beating
Concentrate gained.
Described fermentation tomato sauce product preparation method is as follows:
Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, and concentrates 1 times, adds the lactobacillus powder concentrating stock quality 1%, adds concentration
The sugar of slurry 2%, 30 DEG C ferment 12 hours, and pH value reaches to add, when 3.7, the mixed plant lactobacillus bacterium concentrating slurry 0.05%
Powder, 20 DEG C DEG C ferment 10 hours, and pH value reaches to terminate fermentation when 3.0, and after fill, cold preservation is sold；Sterilization treatment can also be carried out,
Sterilising temp is 75 DEG C, and sterilization time is 30 minutes.
Mixed plant lactobacillus mycopowder consists of Lactobacillus plantarum CGMCC No.9405 and Lactobacillus plantarum CGMCC
No.11763 mycopowder, both parts by weight consist of: Lactobacillus plantarum CGMCC No.9405 1 part, Lactobacillus plantarum CGMCC
No.11763 4 parts.
The sterilised products shelf-life at normal temperatures is 18 months.
Sugar of the present invention is white sugar, glucose or starch syrup.
Lactic acid bacteria of the present invention is hot streptococcus.Above-mentioned strain all uses the mycopowder product of market sale or uses city
Sell strain to cultivate voluntarily and prepare.
Product using effect is tested.Constipation relieving effect test: use example 1 product testing.
This product selects the women population that 100 ages of Beijing area suffer from constipation symptom 36～55 years old to eat 2 continuously
The moon, eating 30 grams every day, with edible front and edible rear effectiveness comparison, personnel's constipation of result table 84% substantially eliminates, simultaneously
86% eats crowd generally feels that intestinal abilities of digestive and absorption has clear improvement.
Product the most of the present invention has a good Degradation for the cholesterol level patient that exceeds standard, and this product selects Yanchi County, ningxia
50 ages crowd that exceeds standard in 46～55 years old cholesterol index eats March continuously, eats 40 grams every day, with before edible and edible after
Effectiveness comparison, result shows that personnel's cholesterol index of 75% returns to strive product scope. 89% eats crowd and generally feels simultaneously
The health mental status has clear improvement.
Claims (7)
1. a fermentation tomato sauce product preparation method, containing lactic acid bacteria in described fermentation tomato sauce product, described product
PH is 2.8-3.8, and described raw material is that Fructus Lycopersici esculenti making beating concentrates gained；Described fermentation tomato sauce product preparation method is as follows: west
Red Fructus Kaki concentrates after pulling an oar or squeezing the juice, and concentrates 1-5 times, adds the single or mixing lactic acid bacteria mycopowder concentrating stock quality 0.2-1%,
Adding the sugar concentrating slurry 1-2%, 25 DEG C～30 DEG C ferment 12-25 hour, and pH value reaches to add when 3.7～4.8 to concentrate slurry
The mixed plant lactobacillus mycopowder of 0.05-0.3%, 20 DEG C～26 DEG C ferment 8-20 hour, and pH value reaches to terminate when 2.8～3.8
Fermentation, after fill, cold preservation is sold；Can also carry out sterilization treatment, sterilising temp is 75～95 DEG C, and sterilization time is 12～30 points
Clock.
Fermentation tomato sauce product preparation method the most according to claim 1, mixed plant lactobacillus mycopowder consists of plants
Thing lactobacillus CGMCC No.9405 and Lactobacillus plantarum CGMCC No.11763 mycopowder, both parts by weight consist of: plant
Lactobacillus CGMCC No.9405 1-2 part, Lactobacillus plantarum CGMCC No.11763 3-5 part.
Fermentation tomato sauce product preparation method the most according to claim 1, described lactic acid bacteria is lactobacillus casei, guarantor
Add at least one in Leah lactobacillus, bacillus acidophilus, lactobacillus rhamnosus, streptococcus thermophilus, Lactobacillus delbrueckii subsp. lactis.
Fermentation tomato sauce product preparation method the most according to claim 1, Fructus Lycopersici esculenti concentrates after pulling an oar or squeezing the juice, concentrates
3 times, adding the lactobacillus powder concentrating stock quality 0.3%, add the sugar concentrating slurry 2%, 26 DEG C ferment 15 hours, and pH value reaches
To adding the mixed plant lactobacillus mycopowder concentrating slurry 0.08% when 4.8,22 DEG C ferment 10 hours, and pH value reaches knot when 3.2
Bundle fermentation, after fill, cold preservation is sold；Can also carry out sterilization treatment, sterilising temp is 85 DEG C, and sterilization time is 20 minutes.
Fermentation tomato sauce product preparation method the most according to claim 4, mixed plant lactobacillus mycopowder consists of plants
Thing lactobacillus CGMCC No.9405 and Lactobacillus plantarum CGMCC No.11763 mycopowder, both parts by weight consist of: plant
Lactobacillus CGMCC No.9405 1 part, Lactobacillus plantarum CGMCC No.11763 5 parts.
Fermentation tomato sauce product preparation method the most according to claim 4, lactic acid bacteria of the present invention is cheese milk
Bacillus.
Fermentation tomato sauce product preparation method the most according to claim 1 obtains product, and described fermentation tomato sauce produces
Containing lactic acid bacteria in product, described product pH is 2.8, and described raw material is that Fructus Lycopersici esculenti making beating concentrates gained.
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| CN104323059A (en) * | 2014-09-30 | 2015-02-04 | 天津天绿健科技有限公司 | Fermented vegetable fruit jam product and preparation thereof |
| CN104845912A (en) * | 2015-05-27 | 2015-08-19 | 福建省农业科学院 | Lactobacillus plantarum |
| CN105483007A (en) * | 2015-12-31 | 2016-04-13 | 天津天绿健科技有限公司 | Lactobacillus plantarum immobilization preparation |
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| JPS6027356A (en) * | 1983-07-25 | 1985-02-12 | Naganoken Nouson Kogyo Kenkyusho | Liquid food composed of fermented tomato and its preparation |
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Application publication date: 20160907 |