CN106721770A - Using the method for the red jujube prebiotic beverage of preparation ferment - Google Patents
Using the method for the red jujube prebiotic beverage of preparation ferment Download PDFInfo
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The present invention relates to technical field of functional drink, the method for particularly disclosing a kind of prebiotic beverage of utilization red jujube preparation ferment.This utilizes the method for the red jujube prebiotic beverage of preparation ferment, with red date as raw materials, it is characterized by：Jujube is added water boiling, mashing obtains jujube slurry；The bacterial strain after the inoculation of medium domestication containing jujube slurry and degreasing reconstituted milk, culture obtains bacterium solution；The fermentation of lactose, sucrose and bacterium solution is added toward jujube slurry；By the jujube slurry pH value adjustment after fermentation, and add honey, xanthans, sodium alginate and agar；Allotment after fermentation liquid is carried out into rear filling, sterilization high-pressure homogeneous twice, is got product.Contain prebiotic component in product of the present invention, human body functions of intestines and stomach can be improved, promote absorption and utilization of the human body to nutriment in jujube, further enhance the health-care efficacy of jujube, and because its fermentation strain is different, so that product category is various, the consumption demand of different crowd can be well met.
Description
（One）Technical field
The present invention relates to technical field of functional drink, the more particularly to a kind of method of the prebiotic beverage of utilization red jujube preparation ferment.
（Two）Background technology
Jujube is the fruit of Rhamnaceae jujube jujube tree, originates in China, existing 3,000 years cultivation histories for many years.Jujube tree exists
The distributed pole of China is wide, and North gets Inner Mongol, south to Guangdong and Guangxi Provinces, west to Xinjiang, east has the cultivation of jujube tree to coastal provinces.According to incomplete
Statistics, to 2005, nearly 1,000,000,000 kilograms of China's jujube total output accounted for more than the 95% of Gross World Product.At the same time the jujube of China
Tree kind is also quite enriched, and the jujube cultivars being currently known have more than 700, the wherein seedless jujube in Leling, Cangzhou Golden Chinese Date etc.
Improved seeds have the distribution of concentration, and cultivated area is big and yield is high, form respective production base, are available for so as to form
The a large amount of jujube resources for utilizing.
Jujube contains abundant nutriment, the 51.68g containing sugar, protein 3.54g, crude fibre in every 100g jujubes
4.67g, phosphorus 23mg, calcium 41mg, iron 0.5mg, carrotene 0.01mg, thiamine 0.06mg, riboflavin 0.04mg, nicotinic acid
0.6mg, vitamin C 410mg.Vitamin C content is even as high as 800mg/100g in some kind fresh dates, is 13 times of orange,
6-8 times of hawthorn.18 kind amino acid of the jujube also containing needed by human body, including 8 kinds of essential amino acids.Abundant nutrients
Matter makes jujube have numerous healthcare functions.《Compendium of Materia Medica》Described in " dry jujube embellish lung, cough-relieving, tonifying five zang organs, governance wasting, remove
Stomach addiction gas." traditional Chinese medical science thinks to support spleen, flat stomach gas, logical nine orifices, kidney tonifying benefit body in the sweet nontoxic, peace of jujube, is the good of integration of drinking and medicinal herbs
Product.
The prebiotic beverage of red date fermentation, be an emerging class individually fermented with some microorganisms beneficial to human body or
The unique flavor that mixed fungus fermentation is obtained, the nutritious beverage with health.This kind of beverage using jujube as primary raw material,
Improve the trophic structure of jujube by fermenting, while reservation jujube original nutriment, amino acid, polyphenol etc. are made again
Nutritional ingredient has waited until to supplement or reinforcing, can improve human body functions of intestines and stomach, promotes suction of the human body to nutriment in jujube
Receive and utilize, further enhance the health-care efficacy of jujube.
Although China be jujube resource big country, but research to the prebiotic beverage of red date fermentation is started late, current research
Many problems are still suffered from, for example：Most of experiments are still with wild-type strain as fermentation strain, and fermentation efficiency is relatively low；Only to hair
Ferment process is optimized, and the last handling process research of pretreatment and tunning to raw material is relatively fewer, it is difficult to formed
Whole production technology；It is less to the nutritional ingredient in beverage and its physiological function research, it is impossible to preferably to illustrate the prebiotic drink of jujube
Hygiogenesis of material etc..Therefore, we also need constantly to explore the best process flow for seeking the prebiotic beverage processing of red date fermentation, with
Enable this high-quality agricultural resource of jujube to obtain more extensively, more fully utilizing, the processing of the prebiotic beverage of red date fermentation is pushed to
The level of more Gao Gengxin.
Report is had no with the preparation method of the prebiotic beverage of jujube of Lactobacillus casei and streptococcus thermophilus mixed fermentation at present.
（Three）The content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of utilization high, nutritious of with high content of technology, added value
The method of the prebiotic beverage of red jujube preparation ferment.
The present invention is achieved through the following technical solutions：
A kind of method of the prebiotic beverage of utilization red jujube preparation ferment, with red date as raw materials, comprises the following steps：
（1）It is prepared by jujube slurry：Jujube is added water boiling, is then beaten, filter out jujube core, obtain jujube slurry；
（2）It is prepared by bacterial screening, domestication and bacterium solution：Lactobacillus casei and streptococcus thermophilus are mixed, is restored in jujube slurry and degreasing
Gradient domestication is carried out in the mixed liquor of breast, in taming and dociling for the inoculation of medium mass fraction 5-10% containing jujube slurry and degreasing reconstituted milk
Bacterial strain after change, 8-10h is cultivated at 37-40 DEG C, obtains bacterium solution；Cultivate with this understanding in the bacterium solution for obtaining, the number of viable bacteria is about
It is 6.0 × 108Individual/mL；
（3）Fermentation：Lactose, sucrose and bacterium solution are added toward jujube slurry, ferment 6-10h at 37-40 DEG C；
（4）Allotment：Jujube slurry pH value after fermentation is adjusted to 3.9-4.5, and adds honey, mouthfeel is adjusted, while adding xanthan
Glue, sodium alginate and agar, to maintain the stability of product；
（5）Homogeneous：Allotment after fermentation liquid is carried out under conditions of 60-80 DEG C, 20MPa pressure above high-pressure homogeneous twice；
（6）It is filling：The good prebiotic beverage of homogeneous is fitted into vial using bottle placer；
（7）Sterilizing：Canned good prebiotic beverage is heated into 10-20min at 60-100 DEG C, is got product.
More excellent technical scheme of the invention is：
Step（1）In, the material water weight ratio of jujube and water is 1:8, the 5-6min that precooks goes hardship, moisturizing to material-water ratio 1:10 boilings
5-15min, is beaten afterwards, filters out jujube core, and jujube pulp yield can reach 65.58%；The preferred time of precooking is 6min, during boiling
Between be 5min.
Step（2）In, the weight ratio of Lactobacillus casei and streptococcus thermophilus is 1:1, in culture medium, jujube slurry weight ratio is
60%, degreasing reconstituted milk weight ratio is 40%.
Step（3）In, addition accounts for the bacterium solution of the lactose, the sucrose of 4-8% and 3-6% of jujube slurry quality 0.5-2% in jujube slurry；It is excellent
Choosing, addition accounts for lactose, 8% sucrose that jujube starches quality 1.5%, is inoculated with 5% bacterium solution, and ferment 8h at 39 DEG C.
Step（4）In, the pH value of jujube slurry after fermentation is adjusted with the citric acid that mass fraction is 10%, addition accounts for jujube slurry quality
The agar of the honey of 1-2%, the xanthans of 0.05-0.2%, the sodium alginate of 0.05-0.2% and 0.05-0.2%；Preferably, will
The pH value of jujube slurry is adjusted to 3.9 after fermentation, and adds honey, 0.15% xanthans, 0.05% marine alga for accounting for jujube slurry quality 1%
Sour sodium and 0.15% agar.
Step（5）In, carried out under 70 DEG C, 20MPa pressure high-pressure homogeneous twice.
Step（7）In, canned good prebiotic beverage heats 15min sterilizings at 80 DEG C.
In the prebiotic medical treatment of red date fermentation that the present invention is obtained, it is fermented after liquid addition be converted into the content of fruit juice and reach
To 8.2%, soluble solid content is 5.1%, and total acid content only has 0.6g/100mL.
The present invention passes through the process improving of the Lactobacillus casei and streptococcus thermophilus mixed fermentation trophic structure of jujube,
While retaining jujube original nutriment, the nutritional ingredients such as injection amino acid, polyphenol are made to be supplemented or strengthened again；Together
When the prebiotic beverage of red date fermentation in contain prebiotic component, can improve human body functions of intestines and stomach, promote human body to nutrition in jujube
The absorption and utilization of material, further enhance the health-care efficacy of jujube, and because its fermentation strain is different so that product category
It is various, can well meet the consumption demand of different crowd.
（Four）Specific embodiment
Embodiment 1：
New fresh date 1000g is taken, surface impurity is cleaned up, be 1 by the mass volume ratio of jujube and water:8, add water, precook
6min goes hardship, and the jujube slurry after precooking, benefit adds water to material-water ratio 1:10, boiling 10min.Jujube mashing after boiling, filtering is gone out
Jujube core.
Jujube starch content 60%, degreasing restore milk content 40% inoculation of medium by domestication Cheesecake lactobacillus and
Streptococcus thermophilus mixed bacteria, 40 DEG C of culture 8h, the bacterium solution for obtaining.1.5% lactose and 8% sucrose is added in jujube slurry, then
By 5% inoculum concentration, seed liquor is inoculated with, ferment 8h at 39 DEG C, the jujube slurry after being fermented.
Jujube slurry after fermentation adjusts pH value to 3.9 with 10% citric acid, and adds 1% honey adjustment mouthfeel.70 DEG C,
Homogeneous twice, and adds 0.15% xanthans, 0.05% sodium alginate and 0.15% agar as stabilization under the conditions of 20MPa
Agent；15min sterilizings are boiled in last 80 DEG C of boilings.
Embodiment 2：
New fresh date 1000g is taken, surface impurity is cleaned up, be 1 by the mass volume ratio of jujube and water:8, add water, precook
5min goes hardship, and the jujube slurry after precooking, benefit adds water to material-water ratio 1:10, boiling 15min；Jujube mashing after boiling, filtering is gone out
Jujube core.
Jujube starch content 60%, degreasing restore milk content 40% inoculation of medium by domestication Cheesecake lactobacillus and
Streptococcus thermophilus mixed bacteria, 37 DEG C of culture 10h, the bacterium solution for obtaining.0.5% lactose and 4% sucrose is added in jujube slurry, then
By 3% inoculum concentration, seed liquor is inoculated with, ferment 6h at 37 DEG C, the jujube slurry after being fermented.
Jujube slurry after fermentation adjusts pH value to 4.5 with 10% citric acid, and adds 2% honey adjustment mouthfeel.60 DEG C,
Homogeneous twice, and adds 0.05% xanthans, 0.2% sodium alginate and 0.1% agar as stabilizer under the conditions of 25MPa；
20min sterilizings are boiled in last 60 DEG C of boilings.
Embodiment 3：
New fresh date 1000g is taken, surface impurity is cleaned up, be 1 by the mass volume ratio of jujube and water:8, add water, precook
5min goes hardship, and the jujube slurry after precooking, benefit adds water to material-water ratio 1:10, boiling 10min.Jujube mashing after boiling, filtering is gone out
Jujube core.
Jujube starch content 60%, degreasing restore milk content 40% inoculation of medium by domestication Cheesecake lactobacillus and
Streptococcus thermophilus mixed bacteria, 39 DEG C of culture 9h, the bacterium solution for obtaining.1% lactose and 6% sucrose are added in jujube slurry, then is pressed
4% inoculum concentration, is inoculated with seed liquor, and ferment 8h at 38 DEG C, the jujube slurry after being fermented.
Jujube slurry after fermentation adjusts pH value to 4.0 with 10% citric acid, and adds 1.5% honey adjustment mouthfeel.80
DEG C, homogeneous twice, and adds 0.1% xanthans, 0.1% sodium alginate and 0.1% agar as stabilization under the conditions of 20MPa
Agent.12min sterilizings are boiled in last 90 DEG C of boilings.
Embodiment 4：
New fresh date 1000g is taken, surface impurity is cleaned up, be 1 by the mass volume ratio of jujube and water:8, add water, precook
5min goes hardship, and the jujube slurry after precooking, benefit adds water to material-water ratio 1:10, boiling 14min.Jujube mashing after boiling, filtering is gone out
Jujube core.
Jujube starch content 60%, degreasing restore milk content 40% inoculation of medium by domestication Cheesecake lactobacillus and
Streptococcus thermophilus mixed bacteria, 38 DEG C of culture 9h, the bacterium solution for obtaining.2% lactose and 8% sucrose are added in jujube slurry, then is pressed
6% inoculum concentration, is inoculated with seed liquor, and ferment 10h at 39 DEG C, the jujube slurry after being fermented.
Jujube slurry after fermentation adjusts pH value to 4.2 with 10% citric acid, and adds 1.2% honey adjustment mouthfeel.75
DEG C, homogeneous twice, and adds 0.05% xanthans, 0.15% sodium alginate and 0.2% agar as steady under the conditions of 21MPa
Determine agent；15min sterilizings are boiled in last 85 DEG C of boilings.
Embodiment 5：
New fresh date 1000g is taken, surface impurity is cleaned up, be 1 by the mass volume ratio of jujube and water:8, add water, precook
6min goes hardship, and the jujube slurry after precooking, benefit adds water to material-water ratio 1:10, boiling 12min.Jujube mashing after boiling, filtering is gone out
Jujube core.
Jujube starch content 60%, degreasing restore milk content 40% inoculation of medium by domestication Cheesecake lactobacillus and
Streptococcus thermophilus mixed bacteria, 40 DEG C of culture 8.5h, the bacterium solution for obtaining.1% lactose and 7% sucrose is added in jujube slurry, then
By 4% inoculum concentration, seed liquor is inoculated with, ferment 10h at 40 DEG C, the jujube slurry after being fermented.
Jujube slurry after fermentation adjusts pH value to 4.3 with 10% citric acid, and adds 1.8% honey adjustment mouthfeel.65
DEG C, homogeneous twice, and adds 0.15% xanthans, 0.05% sodium alginate and 0.2% agar as steady under the conditions of 23MPa
Determine agent, 10min sterilizings are boiled in last 100 DEG C of boilings.
Claims (10)
1. the method for the prebiotic beverage of a kind of utilization red jujube preparation ferment, with red date as raw materials, it is characterized by, comprise the following steps：
（1）Jujube is added water boiling, is then beaten, filter out jujube core, obtain jujube slurry；（2）Lactobacillus casei and streptococcus thermophilus are mixed
Close, gradient domestication is carried out in the mixed liquor of jujube slurry and degreasing reconstituted milk, connect in the culture medium containing jujube slurry and degreasing reconstituted milk
Bacterial strain after the domestication of mass fraction 5-10% is planted, 8-10h is cultivated at 37-40 DEG C, obtain bacterium solution；（3）Toward jujube slurry in add lactose,
Sucrose and bacterium solution, ferment 6-10h at 37-40 DEG C；（4）Jujube slurry pH value after fermentation is adjusted to 3.9-4.5, and add honey,
Xanthans, sodium alginate and agar；（5）Allotment after fermentation liquid is carried out two under conditions of 60-80 DEG C, 20MPa pressure above
Sub-high pressure homogeneous；（6）The good prebiotic beverage of homogeneous is fitted into vial using bottle placer；（7）By canned good prebiotic beverage
10-20min is heated at 60-100 DEG C, is got product.
2. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（1）In,
The material water weight ratio of jujube and water is 1:8, after the 5-6min that precooks, moisturizing to material-water ratio 1:10 boiling 5-15min, are beaten afterwards.
3. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（2）In,
The weight ratio of Lactobacillus casei and streptococcus thermophilus is 1:1, in culture medium, jujube slurry weight ratio is 60%, degreasing reconstituted milk weight ratio
It is 40%.
4. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（3）In,
Addition accounts for the bacterium solution of the lactose, the sucrose of 4-8% and 3-6% of jujube slurry quality 0.5-2% in jujube slurry.
5. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（4）In,
The pH value of jujube slurry after fermentation is adjusted with the citric acid that mass fraction is 10%, addition accounts for honey, the 0.05- of jujube slurry quality 1-2%
The agar of 0.2% xanthans, the sodium alginate of 0.05-0.2% and 0.05-0.2%.
6. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（5）In,
Carried out under 70 DEG C, 20MPa pressure high-pressure homogeneous twice.
7. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 1, it is characterised in that：Step（7）In,
Canned good prebiotic beverage heats 15min sterilizings at 80 DEG C.
8. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 2, it is characterised in that：Step（1）In,
The time of precooking of jujube, digestion time was 5min for 6min.
9. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 4, it is characterised in that：Step（3）In,
Addition accounts for lactose, 8% sucrose that jujube starches quality 1.5% in jujube slurry, is inoculated with 5% bacterium solution, and ferment 8h at 39 DEG C.
10. the method for the prebiotic beverage of utilization red jujube preparation ferment according to claim 5, it is characterised in that：Step（4）
In, the pH value of jujube slurry after fermentation is adjusted to 3.9, and add and account for the honey of jujube slurry quality 1%, 0.15% xanthans, 0.05%
Sodium alginate and 0.15% agar.
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| CN107594261A (en) * | 2017-09-22 | 2018-01-19 | 朱瑛 | Honey red date fermentation probiotic beverage |
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| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
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| CN109645280A (en) * | 2018-12-27 | 2019-04-19 | 天津科技大学 | Jujube fermented food with skin-care functional and preparation method thereof |
| WO2021155701A1 (en) * | 2020-02-07 | 2021-08-12 | 中国农业大学 | Low-sugar fermented ziziphus jujube pulp beverage rich in polyphenol, and preparation method therefor |
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