CN106721795A - A kind of yellow peach enzyme beverage and preparation method thereof - Google Patents
A kind of yellow peach enzyme beverage and preparation method thereof Download PDFInfo
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- CN106721795A CN106721795A CN201611108601.XA CN201611108601A CN106721795A CN 106721795 A CN106721795 A CN 106721795A CN 201611108601 A CN201611108601 A CN 201611108601A CN 106721795 A CN106721795 A CN 106721795A
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- yellow peach
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- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 240000006413 Prunus persica var. persica Species 0.000 title 1
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- 238000000855 fermentation Methods 0.000 claims abstract description 36
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- 239000012530 fluid Substances 0.000 claims abstract description 35
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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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a kind of yellow peach enzyme beverage and preparation method, will yellow peach mixed with pure water after squeezing the juice, filtering, the glucose of its gross weight 3% is incorporated as in gained raw mixture, then adjust pH6.0 7.0, then it is sterilized, the proferment feed liquid Lactobacillus casei for obtainingLactobacillus caseiC2008 is fermentation strain, by 1 × 104~1 × 107After cfu/mL inoculum concentrations are inoculated with, 30 45 DEG C of 24 80h of fermentation of temperature control obtain zymotic fluid, are calculated by every liter of zymotic fluid, add the 80g of sucrose 40, the 10g of citric acid 5, the 4g of carboxymethyl cellulose sodium 2 successively wherein, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.Compared with spontaneous fermentation gained yellow peach beverage, its SOD specific enzyme activity content improves 30% to gained yellow peach enzyme beverage, and antioxidation activity index averagely improves 40%.
Description
Technical field
The present invention relates to the production method of fruit ferment, especially yellow peach enzyme beverage and preparation method thereof, belong to biological
Field of engineering technology.
Background technology
According to the definition of Chinese biological fermentation industry association, ferment refers to, as raw material, to adopt with fruits and vegetables or other animal and plant etc.
With nature or artificial infection microorganism fermentation process, by the fermented product with some specific functions obtained by extraction.Ferment
Element not only saves original nutriment in fermentation raw material, such as Polyphenols, flavonoids, anthocyanidin, and by beneficial bacterium
Fermentating metabolism generate some new bioactive ingredients, such as organic acid, amino acid etc..Compared with before fermentation, microorganism
Conversion causes that these small-molecule substances are easier to absorption of human body.
Ferment product can be divided into spontaneous fermentation and pure-blood ferment two ways according to the mode of production, because purebred microorganism makees
Bred for a large amount of presence of dominant bacteria cause that fermentation time is shortened dramatically and avoids harmful microbe, it is ensured that product
Safety and stablization, improve production efficiency.Thus pure-blood ferment is the zymotechnique of the industrialization production for being adapted to ferment.Therefore build
The method that vertical single main material fermentation prepares ferment is very necessary.
Yellow peach belongs to rose family peach category, because meat is gained the name for yellow also known as yellow meat peach.The nutrition very abundant of yellow peach, contains
Have abundant antioxidant (alpha-carotene, beta carotene, lycoxanthin, lycopene and vitamin C etc.), dietary fiber,
Iron calcium and various trace elements（Selenium, zinc etc.）.Wherein Fengxian yellow peach is Senior Residents in Fengxian District of Shanghai special product, Chinese geography famous special product,
Win " Shanghai City safe and high quality wholesome food ", " national green food ", " the specially offered fruit of Expo（2010）", " national level mark
The honor such as standardization agricultural demonstrative project ".The characteristics of Fengxian yellow peach has " fruit is big, taste is sweet, juice is more ", every gram of Fengxian yellow peach trailing plants containing Hu
More than the mg of Bu Su 1, are 2.5 times of common honey peach.Yellow peach harvest time is very short, and listing is concentrated very much again, and fruit is easily because of breakage
Or bacterial infection and rot, cause great economic loss.Common yellow peach processing is to be made Yellow-peach can, but remaining
The small peach piece for coming and broken peach meat are general as waste material discarding, cause wastage of material to pollute environment again.Therefore the depth of development yellow peach adds
Work becomes very urgent.But current fruit ferment makes and is primarily present：Fermentation time is long, influences fruit raw material stability；Hair
Yeast-like fungi kind performance and stability are poor, in influence ferment the problems such as natural active material.This technology is first with Fengxian yellow peach as main material
Yellow peach ferment is prepared first with lactobacillus-fermented of the application with SOD vigor high, the originally function and local flavor of yellow peach is not only kept,
To also the antioxidation activity produced by its probiotics be increased, be the new functional product of the healthy offer of consumer.
The present invention Wuhan University's China typical culture collection center was stored in on January 18th, 2016 deposit number be
CCTCC NO:The Lactobacillus casei of M 2016046Lactobacillus caseiC2008 is used as fermentation strain.
The content of the invention
The invention provides a kind of bright color, it is mellow it is sweet it is ice-cold, the smell of fruits is very sweet, unique flavor, can to greatest extent keep yellow
The preparation method of peach ferment nutritive and health protection components, solves in existing ferment production process it cannot be guaranteed that the pollution without pathogen,
The problems such as fermentation time is long and a kind of yellow peach enzyme beverage is provided, the yellow peach enzyme beverage preparation method has fermentation time
Short, the apple ferment antioxidation activity of final gained is high.
The second object of the present invention is to provide a kind of yellow peach enzyme beverage obtained by above-mentioned preparation method.
The technical solution adopted by the present invention
A kind of yellow peach enzyme beverage, i.e., with natural ferment content Fengxian yellow peach high as main material, pass through using Lactobacillus casei
The method of fermentation is prepared from, and the preparation method specifically includes following steps：
（1）, strain selection
Strain used, be on January 18th, 2016 in China typical culture collection center preservation, its deposit number is
CCTCC NO:The Lactobacillus casei of M 2016046Lactobacillus caseiC2008 freeze-drying pipes；
（2）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, raw mixture is obtained, wherein pure
The ratio of yellow peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 10-20%：80-90%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.0-7.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
（3）, actication of culture
The Lactobacillus casei that the freeze-drying pipe for taking aseptic water dissolves with oese is preservedLactobacillus casei C2008
The ring of strain one is rule on lactic acid bacteria agar culture medium flat plate, and 37 DEG C of culture 24h, obtain flat board activated spawn in incubator；
（4）, seed culture
Step is taken with oese（3）The ring of flat board activated spawn one of gained is linked into equipped with 50ml lactic acid bacteria fluid nutrient mediums
In the triangular flask of 250ml specifications, it is placed in the incubator of 37 DEG C of temperature, then controls rotating speed for 120rpm, incubated 36h,
Obtain nutrient solution；
The rotating speed is controlled to carry out centrifugation 20min for 5000r/min the nutrient solution of above-mentioned gained, the precipitation obtained by centrifugation is used
0.01mol/L sterile phosphate buffer salines solution is cleaned 3 times, then adds 50mL 0.01mol/L aseptic in precipitation after cleaning
PBS shake resuspended thalline through whirlpool under 500rpm, obtain seed liquor, in the seed liquor of gained, every milliliter of kind
Contain Lactobacillus casei in sub- liquidLactobacillus casei C20081×108-1×1010cfu；
（5）, fermented and cultured
In step（2）In the proferment feed liquid of gained, by 1 × 104~1 × 107Cfu/mL inoculum concentrations are by step（4）The kind for obtaining
Sub- liquid is linked into step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature is carried out for 30-45 DEG C
Fermentation 24-80h, finally obtains zymotic fluid；
（6）, comprehensive allotment
In step（5）In the zymotic fluid of gained, calculated by every liter of zymotic fluid, sucrose 40-80 g, citric acid 5-10g added successively,
Stabilizer carboxymethyl cellulose sodium 2-4 g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
Beneficial effects of the present invention
A kind of yellow peach enzyme beverage of the invention, due to utilizing cold sterilization in preparation process, strictly controlling fermentation temperature, effectively
The loss for reducing ferment nutritional ingredient, enzyme activity is remained to greatest extent.
Further, a kind of yellow peach enzyme beverage of the invention, due to having accessed Lactobacillus casei in preparation processLactobacillus caseiC2008, gained yellow peach enzyme beverage compared with the yellow peach enzyme beverage obtained by spontaneous fermentation, its
SOD specific enzyme activity content improves 30%, and antioxidation activity index averagely improves 40%.
Further, a kind of yellow peach enzyme beverage of the invention, the total time of the fermentation of preparation process is controlled within 80h, when
Between it is short avoided polyoxygenated, be conducive to keeping the yellow peach flavor substance and active component that contain in itself.
Brief description of the drawings
Fig. 1, embodiment 1,2,3 are by adding Lactobacillus caseiLactobacillus caseiC2008 carries out fermentation institute
The SOD specific enzyme activity posts of yellow peach enzyme beverage of the yellow peach enzyme beverage and comparative examples 1 for obtaining as obtained by the method for spontaneous fermentation
Shape figure；
Fig. 2, embodiment 1,2,3 are by adding Lactobacillus caseiLactobacillus caseiObtained by C2008 is fermented
The clearance rate block diagram of the yellow peach enzyme beverage of yellow peach enzyme beverage and comparative examples 1 as obtained by the method for spontaneous fermentation.
Specific embodiment
As described below is only preferred embodiments of the invention, is not intended to limit the invention, all in thinking of the invention
Within principle, any modification, equivalent substitution and improvements done etc. should be included within the scope of the present invention.
Natural ferment content used yellow peach high is purchased from Spring in Pig House of Shanghai Fengxian yellow peach garden in following embodiment.
Lactic acid bacteria agar culture medium and lactic acid bacteria fluid nutrient medium used in following embodiment is the art
Known to technical staff, Beijing overpass technical concern Co., Ltd is purchased from.
0.01mol/L sterile phosphate buffer saline solution used in following embodiment is those skilled in the art
Well known, specific compound method is：Weigh 8g NaCl, 0.2g KCl, 1.44g Na2HPO4With 0.24g KH2PO4, it is dissolved in
In 800mL distilled water, with the pH value of hydrochloric acid conditioning solution to 7.4, finally 1L, 121 DEG C of sterilizing 20min are settled to distilled water.
Lactobacillus casei used in each embodimentLactobacillus caseiC2008 freeze-drying pipes, preservation is compiled
Number CCTCC NO:M 2016046, is to be stored in China typical culture collection center preservation, preservation machine on January 18th, 2016
Structure address：Wuchang, wuhan Luo Jia Shan China typical culture collection center (Wuhan University), postcode：430072.
Embodiment 1
A kind of preparation method of yellow peach enzyme beverage, i.e., with natural ferment content Fengxian yellow peach high as main material, using cheese
Lactobacillus is prepared from by the method fermented, and the preparation method specifically includes following steps：
（1）, strain selection
Lactobacillus caseiLactobacillus caseiC2008 freeze-drying pipes；
（2）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, raw mixture is obtained, wherein pure
The ratio of yellow peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 10%：90%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.5 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
（3）, actication of culture
The Lactobacillus casei that the freeze-drying pipe for taking aseptic water dissolves with oese is preservedLactobacillus casei C2008
The ring of strain one is rule on lactic acid bacteria agar culture medium flat plate, and 37 DEG C of culture 24h, obtain flat board activated spawn in incubator；
（4）, seed culture
Step is taken with oese（3）The ring of flat board activated spawn one of gained is accessed equipped with 50ml lactic acid bacteria fluid nutrient mediums
In the triangular flask of 250ml specifications, prepare several pieces, be placed in the incubator of 37 DEG C of temperature, then control rotating speed for 120rpm, it is permanent
Temperature culture 36h, obtains nutrient solution；
The rotating speed is controlled to carry out centrifugation 20min for 5000r/min the nutrient solution of above-mentioned gained, the precipitation obtained by centrifugation is used
0.01mol/L sterile phosphate buffer salines solution is cleaned 3 times, then adds 50mL 0.01mol/L aseptic in precipitation after cleaning
PBS shakes resuspended thalline through whirlpool under 500rpm, obtains seed liquor, in the seed liquor of gained, every milliliter of seed
Contain Lactobacillus casei in liquidLactobacillus caseiC2008 is 1 × 108-1×1010cfu；
（5）, fermented and cultured
In step（2）In the proferment feed liquid of gained, by 1 × 106Cfu/mL inoculum concentrations are by step（4）The seed liquor for obtaining is accessed
To step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature carries out fermentation 48h for 45 DEG C, finally
Obtain zymotic fluid；
（6）, comprehensive allotment
Calculated by every liter of zymotic fluid, in step（5）Sucrose 40 g, citric acid 10g, stabilizer are added in the zymotic fluid of gained successively
Carboxymethyl cellulose sodium 2g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
Embodiment 2
A kind of preparation method of yellow peach enzyme beverage, i.e., with natural ferment content Fengxian yellow peach high as main material, using cheese
Lactobacillus is prepared from by the method fermented, and the preparation method specifically includes following steps：
（1）, strain selection
Lactobacillus caseiLactobacillus caseiC2008 freeze-drying pipes；
（2）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, raw mixture is obtained, wherein pure
The ratio of yellow peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 15%：85%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
（3）, actication of culture
The Lactobacillus casei that the freeze-drying pipe for taking aseptic water dissolves with oese is preservedLactobacillus casei C2008
The ring of strain one is rule on lactic acid bacteria agar culture medium flat plate, and 37 DEG C of culture 24h, obtain flat board activated spawn in incubator；
（4）, seed culture
Step is taken with oese（3）The ring of flat board activated spawn one of gained is linked into equipped with 50ml lactic acid bacteria fluid nutrient mediums
In the triangular flask of 250ml specifications, prepare several pieces, be placed in the incubator of 37 DEG C of temperature, then control rotating speed for 120rpm, it is permanent
Temperature culture 36h, obtains nutrient solution；
The rotating speed is controlled to carry out centrifugation 20min for 5000r/min the nutrient solution of above-mentioned gained, the precipitation obtained by centrifugation is used
0.01mol/L sterile phosphate buffer salines solution is cleaned 3 times, then adds 50mL 0.01mol/L aseptic in precipitation after cleaning
PBS shakes resuspended thalline through whirlpool under 500rpm, obtains seed liquor, in the seed liquor of gained, every milliliter of seed
Contain Lactobacillus casei in liquidLactobacillus caseiC2008 is 1 × 108-1×1010cfu；
（5）, fermented and cultured
In step（2）In the proferment feed liquid of gained, by 1 × 104Cfu/mL inoculum concentrations are by step（4）The seed liquor for obtaining is accessed
To step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature carries out fermentation 24h for 30 DEG C, finally
Obtain zymotic fluid；
（6）, comprehensive allotment
Calculated by every liter of zymotic fluid, in step（5）Sucrose 60 g, citric acid 5g, stabilizer are added in the zymotic fluid of gained successively
Carboxymethyl cellulose sodium 3g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
Embodiment 3
A kind of preparation method of yellow peach enzyme beverage, i.e., with natural ferment content Fengxian yellow peach high as main material, using cheese
Lactobacillus is prepared from by the method fermented, and the preparation method specifically includes following steps：
（1）, strain selection
Lactobacillus caseiLactobacillus caseiC2008 freeze-drying pipes；
（2）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, raw mixture is obtained, wherein pure
The ratio of yellow peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 20%：80%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 7.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
（3）, actication of culture
The Lactobacillus casei that the freeze-drying pipe for taking aseptic water dissolves with oese is preservedLactobacillus casei C2008
The ring of strain one is rule on lactic acid bacteria agar culture medium flat plate, and 37 DEG C of culture 24h, obtain flat board activated spawn in incubator；
（4）, seed culture
Step is taken with oese（3）The ring of flat board activated spawn one of gained is linked into equipped with 50ml lactic acid bacteria fluid nutrient mediums
In the triangular flask of 250ml specifications, prepare several pieces, be placed in the incubator of 37 DEG C of temperature, then control rotating speed for 120rpm, it is permanent
Temperature culture 36h, obtains nutrient solution；
The rotating speed is controlled to carry out centrifugation 20min for 5000r/min the nutrient solution of above-mentioned gained, the precipitation obtained by centrifugation is used
0.01mol/L sterile phosphate buffer salines solution is cleaned 3 times, then adds 50mL 0.01mol/L aseptic in precipitation after cleaning
PBS shakes resuspended thalline through whirlpool under 500rpm, obtains seed liquor, in the seed liquor of gained, every milliliter of seed
Contain Lactobacillus casei in liquidLactobacillus caseiC2008 is 1 × 108-1×1010cfu；
（5）, fermented and cultured
In step（2）In the proferment feed liquid of gained, by 1 × 107Cfu/mL inoculum concentrations are by step（4）The seed liquor for obtaining is accessed
To step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature carries out fermentation 80h for 40 DEG C, finally
Obtain zymotic fluid；
（6）, comprehensive allotment
Calculated by every liter of zymotic fluid, in step（5）Sucrose 80 g, citric acid 7g, stabilizer are added in the zymotic fluid of gained successively
Carboxymethyl cellulose sodium 4g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
Comparative examples 1
A kind of yellow peach enzyme beverage, i.e., with natural yellow peach ferment content Fengxian yellow peach high as main material, using spontaneous fermentation
Method is prepared from, and the preparation method specifically includes following steps：
（1）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, obtains raw mixture, wherein yellow
The ratio of peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 15%：85%, as proferment feed liquid；
（2）, fermented and cultured
Proferment feed liquid obtained above is dispensed into vial, special lid is added, room temperature is placed and carries out nature hair in 20 days
Ferment, obtains zymotic fluid；
（3）, comprehensive allotment
Calculated by every liter of zymotic fluid, in step（2）Sucrose 60 g, citric acid 5g, stabilizer are added in the zymotic fluid of gained successively
Carboxymethyl cellulose sodium 3g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
Effect example 1
The total number born of Bioengineering Research Institute is built up by Nanjing（T-SOD）Testing cassete measures embodiment 1,2,3
By Lactobacillus caseiLactobacillus caseiC2008 fermented obtained by yellow peach enzyme beverage and comparative examples
The SOD specific enzyme activity situations of the yellow peach enzyme beverage obtained by 1 spontaneous fermentation, each sample parallel determination 3 times, experimental result is shown in accompanying drawing
1.It will be seen from figure 1 that passing through Lactobacillus casei by the present inventionLactobacillus caseiObtained by C2008 is fermented
Yellow peach enzyme beverage SOD specific enzyme activity than spontaneous fermentation yellow peach enzyme beverage improve at least more than 30%, show preferably
Vigor.
Effect example 2
With 1,1- diphenyl -2- trinitrophenyl-hydrazines（DPPH）Removing vigor is the anti-oxidant work of Indexs measure yellow peach enzyme beverage
Property, embodiment 1,2,3 is determined respectively passes through Lactobacillus caseiLactobacillus caseiC2008 fermented obtained by Huang
The antioxidation activity of the yellow peach enzyme beverage obtained by peach enzyme beverage and the spontaneous fermentation of comparative examples 1, its step is as follows：
In 4 test tubes of 10 mL, the yellow peach enzyme beverage sample and control for being separately added into the gained of 2mL embodiments 1,2,3 are implemented
The yellow peach enzyme beverage sample of the gained of example 1, is then separately added into 2mL 0.1mmol/L DPPH solution in each test tube, shake
Even, dark place stands 30min at room temperature respectively, and with absolute ethyl alcohol as blank, sample is under 517nm during each test tube is determined respectively
Absorbance, is denoted asA sample.2mL DPPH solution and the mixed absorbance of 2mL ethanol are determined simultaneously, are denoted asA control, with
And 2mL inventions sample solution and the mixed absorbance of 2mL absolute ethyl alcoholsA blank.Then calculate embodiment 1,2,3 and pass through cheese
LactobacillusLactobacillus caseiC2008 fermented obtained by yellow peach enzyme beverage and comparative examples 1 send out naturally
The radical scavenging activity of the yellow peach enzyme beverage sample obtained by ferment, i.e. clearance rate, each sample parallel determination 3 times, its calculating
Method is as follows：
The Scavenging activity of free radical, i.e. clearance rate are represented with below equation
Clearance rate shows that more greatly oxidation resistance is stronger.
Experimental result is shown in accompanying drawing 2.From accompanying drawing 2 as can be seen that passing through Lactobacillus casei by the present inventionLactobacillus caseiC2008 fermented obtained by yellow peach enzyme beverage first compare with the yellow peach enzyme beverage obtained by spontaneous fermentation, its is right
DPPH free radical scavenging activities improve at least more than 40%, show preferable anti-oxidant vigor.
In sum, a kind of yellow peach enzyme beverage that the present invention is provided, remains the originally nutritional ingredient and wind in yellow peach
Taste material, by adding Lactobacillus caseiLactobacillus casei C2008 fermented obtained by yellow peach enzyme beverage with
Yellow peach enzyme beverage obtained by aging process is compared, and not only increases new local flavor, also improves the anti-oxidant of yellow peach ferment
Activity, wherein SOD specific enzyme activity content improve 30%, and antioxidation activity index averagely at least improves 40%.
Claims (5)
1. a kind of preparation method of yellow peach enzyme beverage, it is characterised in that described preparation method is with Fengxian yellow peach as main material
Material, using Lactobacillus caseiLactobacillus caseiC2008 is prepared from by the method fermented, preparation method tool
Body is comprised the following steps
（1）, strain selection
Strain used, be on January 18th, 2016 in China typical culture collection center preservation, its deposit number is
CCTCC NO:The Lactobacillus casei of M 2016046Lactobacillus caseiC2008 freeze-drying pipes；
（2）, proferment feed liquid preparation
By fresh, maturity is good, the unabroken Fengxian yellow peach running water of appearance clean up after through drying, stoning, with squeezing the juice
Machine is squeezed the juice, is obtained true yellow peach juice with 100 mesh filtered through gauze, is then mixed with pure water, raw mixture is obtained, wherein pure
The ratio of yellow peach juice and pure water, is calculated, true yellow peach juice by percent by volume：Pure water is 10-20%：80-90%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.0-7.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
（3）, actication of culture
The Lactobacillus casei that the freeze-drying pipe for taking aseptic water dissolves with oese is preservedLactobacillus casei C2008
The ring of strain one is rule on lactic acid bacteria agar culture medium flat plate, and 37 DEG C of culture 24h, obtain flat board activated spawn in incubator；
（4）, seed culture
Step is taken with oese（3）The ring of flat board activated spawn one of gained is linked into equipped with 50ml lactic acid bacteria fluid nutrient mediums
In the triangular flask of 250ml specifications, it is placed in the incubator of 37 DEG C of temperature, then controls rotating speed for 120rpm, incubated 36h,
Obtain nutrient solution；
The rotating speed is controlled to carry out centrifugation 20min for 5000r/min the nutrient solution of above-mentioned gained, the precipitation obtained by centrifugation is used
0.01mol/L sterile phosphate buffer salines solution is cleaned 3 times, then adds 50mL 0.01mol/L aseptic in precipitation after cleaning
PBS shakes resuspended thalline through whirlpool under 500rpm, obtains seed liquor, in the seed liquor of gained, every milliliter of seed
Contain Lactobacillus casei in liquidLactobacillus caseiC2008 is 1 × 108-1×1010cfu；
（5）, fermented and cultured
In step（2）In the proferment feed liquid of gained, by 1 × 104~1 × 107Cfu/mL inoculum concentrations are by step（4）The kind for obtaining
Sub- liquid is linked into step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature is carried out for 30-45 DEG C
Fermentation 24-80h, finally obtains zymotic fluid；
（6）, comprehensive allotment
In step（5）In the zymotic fluid of gained, calculated by every liter of zymotic fluid, sucrose 40-80g, citric acid 5-10g added successively,
Stabilizer carboxymethyl cellulose sodium 2-4g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach enzyme beverage.
2. a kind of preparation method of yellow peach enzyme beverage as claimed in claim 1, it is characterised in that the step（2）Proferment
In the preparation of feed liquid：The ratio of true yellow peach juice and pure water in the raw mixture for obtaining, is calculated, true yellow peach by percent by volume
Juice：Pure water is 10%：90%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.5 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
Step（5）In fermented and cultured：In step（2）In the proferment feed liquid of gained, by 1 × 106Cfu/mL inoculum concentrations are by step
（4）The seed liquor for obtaining is linked into step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature is
45 DEG C carry out fermentation 48h, finally obtain zymotic fluid；
Step（6）In comprehensive allotment：Calculated by every liter of zymotic fluid, in step（5）Sucrose 40 is added in the zymotic fluid of gained successively
G, the g of citric acid 10, the g of stabilizer carboxymethyl cellulose sodium 2,121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach ferment
Beverage.
3. a kind of preparation method of yellow peach enzyme beverage as claimed in claim 1, it is characterised in that the step（2）, fermentation
In the preparation of material liquid：In the raw mixture for obtaining, the wherein ratio of true yellow peach juice and pure water, by volume percentage
Calculate, true yellow peach juice：Pure water is 15%：85%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 6.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains fermentation raw material
Step（5）In fermented and cultured：In step（2）In the proferment feed liquid of gained, by 1 × 104Cfu/mL inoculum concentrations are by step
（4）The seed liquor for obtaining is linked into step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature is
30 DEG C carry out fermentation 24h, finally obtain zymotic fluid；
Step（6）In comprehensive allotment：Calculated by every liter of zymotic fluid, in step（5）Sucrose is added successively in the zymotic fluid of gained
60g, citric acid 5g, stabilizer carboxymethyl cellulose sodium 3g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach ferment
Beverage.
4. a kind of preparation method of yellow peach enzyme beverage as claimed in claim 1, it is characterised in that the step（2）Proferment
In the preparation of feed liquid：In the raw mixture for obtaining, the wherein ratio of true yellow peach juice and pure water is calculated by percent by volume,
True yellow peach juice：Pure water is 20%：80%；
It is the glucose of raw mixture gross weight 3% to be added in the raw mixture of above-mentioned gained, and carbon is eaten through 1mol/L
It is 7.0 that acid sodium aqueous solution adjusts pH value, and the 10min that then sterilized in 105 DEG C obtains proferment feed liquid；
Step（5）In fermented and cultured：In step（2）In the proferment feed liquid of gained, by 1 × 107Cfu/mL inoculum concentrations are by step
（4）The seed liquor for obtaining is linked into step（2）In the proferment feed liquid of gained, then control rotating speed for 120r/min, temperature is
40 DEG C carry out fermentation 80h, finally obtain zymotic fluid；
Step（6）In comprehensive allotment：Calculated by every liter of zymotic fluid, in step（5）Sucrose is added successively in the zymotic fluid of gained
80g, citric acid 7g, stabilizer carboxymethyl cellulose sodium 4g, 121 DEG C of sterilization 20min, then canned after mixing, obtains final product yellow peach ferment
Beverage.
5. a kind of yellow peach enzyme beverage obtained by the preparation method as described in claim 1,2,3 or 4.
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| CN107586741A (en) * | 2017-10-18 | 2018-01-16 | 上海应用技术大学 | A kind of Lactobacillus plantarum and its application in fruit ferment product |
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| CN108968038A (en) * | 2018-06-19 | 2018-12-11 | 上海应用技术大学 | A kind of cherry ferment and preparation method thereof |
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Application publication date: 20170531 |
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