CN106880043B - Olive enzyme and preparation method thereof - Google Patents

Olive enzyme and preparation method thereof Download PDF

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CN106880043B
CN106880043B CN201710146157.9A CN201710146157A CN106880043B CN 106880043 B CN106880043 B CN 106880043B CN 201710146157 A CN201710146157 A CN 201710146157A CN 106880043 B CN106880043 B CN 106880043B
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olive
parts
lactobacillus
fruits
ferment
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CN106880043A (en
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孙秀兰
耿树香
叶永丽
成玉良
皮付伟
张银志
赵晓联
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Jiangnan University
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    • 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
    • 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
    • A23V2400/113—Acidophilus
    • 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
    • A23V2400/11—Lactobacillus
    • A23V2400/175—Rhamnosus

Abstract

The invention discloses olive ferment and a preparation method thereof, and belongs to the technical field of agricultural product processing. The olive ferment is prepared by fermenting 80-100 parts of fresh olive fruits, 2-5 parts of drinking water, 1-2 parts of basswood raw honey and 0.1-0.2 part of lactobacillus fermentation liquor and adding 6-8 parts of mixed powder. The technical scheme of the invention can improve the taste and flavor of the olive fruits, obviously weaken the bitter and astringent feeling of the olive fruits, ensure soft taste, release the effective active ingredients in the raw materials, ensure that the fermentation period is only 30 days and have short processing time. The method is beneficial to realizing industrial production, and has positive significance for further promoting and perfecting the development of the industrial chain, improving the added value of products and driving the economic development of local planting areas.

Description

Olive enzyme and preparation method thereof
Technical Field
The invention relates to olive ferment and a preparation method thereof, and belongs to the technical field of agricultural product processing.
Background
The olea europaea is a famous tree used for both woody oil and fruits, and the growing areas in China are mainly concentrated in Gansu, Yunnan, Sichuan and the like. The traditional Chinese medicine believes that the olive is sweet, astringent, sour and neutral in nature and has the effects of clearing away the lung-heat, relieving sore throat, promoting the production of body fluid and detoxifying. Therefore, it is used in Chinese medicine to treat swelling and pain of throat, as well as polydipsia, cough, hematemesis, bacillary dysentery, etc. The fresh olive fruit contains abundant unsaturated fatty acid, triterpenes (ursolic acid, crataegolic acid, high-root diol, oleanolic acid, etc.), secoiridoid (oleuropein), flavonoids, phenols, vitamins, trace elements, etc. In recent years, some active substances have been studied to achieve certain research results in antioxidation, bacteriostasis, inflammation diminishing, anti-tumor and anti-cancer.
At present, the olea europaea is mainly used for processing the olive oil, the extensibility of an industrial chain is not high, the types of foods related to the olea europaea in the domestic market are single, and a plurality of technologies related to the development of the olea europaea products stay in the research and development stage of a laboratory and cannot be put into actual production. The olive fruit added with the oil contains the bitter glucoside and the tannin, and is strong in bitter taste and is not suitable for direct eating. The bitter taste of olive fruit can and preserved fruit needs to be removed during processing, the process is complicated and the loss of water-soluble nutrient components is easy to cause. The existing olive processing technology and the product can not meet the market demand. The above problems can be solved if the olive fruit is fermented by using probiotics to prepare solid olive fruit ferment. On one hand, the bitter taste of the fermented olive fruits is relieved, and macromolecular nutrient substances in the olive fruits are degraded into micromolecular substances through probiotics, so that the nutrient absorption and utilization rate is improved; on the other hand, at present, no olive enzyme product is found in the domestic market, and the research and development of the olive enzyme product can enrich the diversity of olive products.
Chinese invention patent with application number CN201310475999 provides a preparation method of preserved olive fruit. The olive is soaked in 10% salt solution for several days, then placed in 7% salt solution, naturally fermented by lactic acid at normal temperature for 20-180 days, and then sugared. The processing process of the long-time soaking in the technical scheme has adverse effects on the water-soluble pigment and the nutritional components of the olive fruits, and the fermentation degree and the dominant bacteria are difficult to control by adopting a natural fermentation mode, so that the quality of the finished products such as color, taste and flavor are easily influenced. In addition, the sugar-containing food has high sugar content, which limits the consumer groups.
Disclosure of Invention
The first purpose of the invention is to provide a solid olive ferment which is prepared by jointly fermenting 80-100 parts of olive fruit, 2-5 parts of drinking water, 1-2 parts of basswood honey and 0.1-0.2 part of lactobacillus fermentation liquor by mass.
In one embodiment of the present invention, the mixed powder contains, by mass, 1: 1: (2-4) inulin, mulberry leaf powder and fructose powder.
In one embodiment of the invention, the fermentation is carried out by inoculating with a viable count of more than or equal to 108CFU/mL lactobacillus fermentation broth.
In one embodiment of the present invention, the fermentation is followed by drying, wherein the drying is performed by drying the fermented olea europaea until the weight of the olea europaea is reduced to 45 to 50% of the weight of the olea europaea at the beginning of the drying.
In one embodiment of the invention, the drying is followed by powdering; the coating powder is prepared by mixing the following materials in percentage by weight: coating the mixed powder in a mass ratio of 80-100: 1-2; the mixed powder comprises the following components in a mass ratio of 1: 1: (2-4) inulin, mulberry leaf powder and fructose powder;
the second purpose of the invention is to provide a preparation method of the solid olive ferment, which comprises the steps of pretreating the olive, adding basswood raw honey and adding more than or equal to 10 viable bacteria8Fermenting for 20-40 days at 25-28 ℃ by using a CFU/mL lactobacillus starter.
In one embodiment of the present invention, the linden raw honey is added in a ratio of 1 to 2 parts of the linden raw honey to 80 to 100 parts of the olive fruit.
In one embodiment of the invention, the lactobacillus starter is obtained by mixing 3 kinds of bacteria including lactobacillus casei, lactobacillus acidophilus and lactobacillus rhamnosus, specifically, the lactobacillus is subjected to amplification culture for 24-48 h at 37 ℃ by using an MRS culture medium, a culture solution is subjected to centrifugation at 8 ℃ at 3000-5000 r/min, bacteria are collected, the bacteria are washed for 2-3 times by using sterile physiological saline, and the bacteria are stored at 2-8 ℃.
In one embodiment of the invention, the pretreatment comprises (1) removing rotten fruits and mildewed fruits in the olive fruits, removing stems, leaves and impurities, (2) washing off sludge and impurities on the surface of the olive fruits by using purified water, (3) soaking the olive fruits in physiological saline with the mass concentration of 0.9% for 20-30min, washing the olive fruits by using clean water, and draining the water.
In one embodiment of the invention, the fermentation is followed by drying, wherein the drying is carried out at 60 ℃ until the weight of the fermented olea europaea is reduced to 50% of the weight of the olea europaea before the drying is started.
In one embodiment of the invention, the drying is further followed by powder coating; the coating powder is prepared by drying the obtained olive fruits according to the weight percentage of the olive fruits: mixing the mixed powder in a mass ratio of 80-100: 1-2; the mixed powder comprises the following components in a mass ratio of 1: 1: 2 inulin, mulberry leaf powder and fructose powder.
In one embodiment of the invention, the powder is wrapped and then packaged and sterilized; the packaging is carried out according to the specification of 180-200 g/bottle; the sterilization is sterilization by adopting an irradiation mode.
The invention has the beneficial effects that:
1. the fresh olive is adopted for whole fruit solid state fermentation, the bioavailability of the nutrient components of the raw materials is improved, the crude fat content in the prepared enzyme product is 19.622%, the protein content is 2.67%, the total amino acid content is 3.906%, the total sugar content is 3.635%, the polyphenol content is 0.102%, and the flavone content is 0.154%, so that the release of active factors which are beneficial to the absorption of organisms is facilitated, and the pharmacological effect of the effective bioactive components of the olive can be fully exerted.
2. The fermented olive ferment has the advantages that the amino acid content is obviously changed, the content of amino acids such as serine and glutamic acid is obviously increased, the content of aspartic acid is increased from 0.023% to 1.562%, the content of glutamic acid is increased from 0.211% to 1.494%, and the content of serine is increased to 0.703%.
3. The olive ferment disclosed by the invention is simple in preparation process, easy to operate and short in production period, is beneficial to realizing industrial production, and has positive significance for further promoting and improving the development of an industrial chain, improving the added value of products and driving the economic development of local planting areas.
Drawings
FIG. 1 is a flow chart of a process for producing a solid olive ferment according to the present invention.
Detailed Description
Counting viable bacteria by adopting a microscope direct counting method to calculate the approximate number of bacteria per unit weight; the basic component determination refers to GB/T5009 food sanitation inspection method series standards; amino acid content determination see method "determination of amino acids in wine by reversed phase high performance liquid chromatography (disclosed in 2015, 6.15)".
Example 1
1. The solid olive ferment is prepared from the following raw materials in parts by weight:
the formula is as follows: 100 parts of fresh olive fruit, 3 parts of drinking water, 2 parts of basswood raw honey, 0.2 part of lactobacillus fermentation liquor and 8 parts of mixed powder (based on the weight of the dried fruit).
2. The preparation method of the solid olive enzyme (based on the weight parts of the solid olive enzyme) comprises the following specific steps as shown in figure 1:
1) pre-treating olea europaea: removing rotten fruits and mildewed fruits in the olive fruits, and removing stems, leaves and impurities;
2) soaking and cleaning olive: cleaning twice with purified water, washing to remove surface sludge and impurities, soaking with 0.9% physiological saline for 20-30min, washing twice with clear water, and draining;
3) preparation of lactobacillus leavening agent: respectively inoculating lactobacillus casei, lactobacillus acidophilus and lactobacillus rhamnosus in an MRS culture medium, culturing at 37 ℃ for 48h, centrifuging the culture solution at 3000r/min at 8 ℃ to collect thalli, and washing with sterile physiological saline for 3 times; then, mixing lactobacillus casei, lactobacillus acidophilus and lactobacillus rhamnosus according to the weight ratio of 2: 2: 1 mixing to obtain a lactobacillus starter;
4) uniformly mixing: transferring the drained olive fruits to a fermentation tank, sequentially adding the raw linden honey and a leaven in hundred parts by weight, and finally adding a proper amount of purified water until the olive fruits just submerge; the addition amount of the lactobacillus requires that the total viable count reaches 108CFU/mL or more;
5) fermentation: after blending, sealing the jar with preservative film, covering the jar, and performing oxygen-isolated fermentation at room temperature (25-28 deg.C) for 30 days;
6) drying: after fermentation, taking out the olive from the jar, flatly paving on a tray, and drying in a forced air drying oven, wherein the drying temperature is set to be 60 ℃, and when the weight of the olive is reduced to 50% of the weight of the olive before drying, the drying step is completed;
7) wrapping powder: mixing the dried olive fruits with 10 parts of mixed powder in a certain amount; the mixed powder is prepared from inulin, mulberry leaf powder and fructose according to the weight ratio of 1: 1: 2 mixing the raw materials;
8) packaging: bottling the mixed fermented olive fruits at 180 g/bottle;
9) and (3) sterilization: sterilizing by adopting an irradiation mode, wherein the dose is 4.0 kG.
The olive ferment prepared by natural fermentation was used as a control (no lactobacillus starter was added, and other embodiments are the same as example 1). Comparative evaluation was performed on the fermented olive enzymes, including determination of basic components and sensory evaluation, and the results are shown in tables 1 to 3.
TABLE 1 fermented olive fruit essential Components%
Figure BDA0001244201670000041
TABLE 2 sensory evaluation of fermented Olea europaea
Figure BDA0001244201670000042
The results in tables 1 and 2 show that the solid olive ferment product prepared by the method provided by the invention is superior to the olive ferment product obtained by a natural fermentation processing mode in sensory evaluation (in aspects of color, taste, aroma, taste, nutritional ingredients and the like), the polyphenol content and the flavone content are respectively increased by 26.2% and 47.8% in terms of nutritional ingredients, and the solid olive ferment product is possibly related to dominant fermentation strains and metabolic activities thereof, the strains are complex in the natural fermentation process, the dominant bacteria competition is not obvious in a short time, the growth and metabolism of a plurality of strains influence the accumulation of effective active substances in the product, and the flavone and polyphenol content in the finished product is lower. The processing time of the invention is not more than 35 days, compared with the 40-180 days of the processing of common preserved fruit, the processing time is greatly shortened, the invention does not need debitterizing treatment, simplifies the process steps, and the content loss of the products such as polyphenol, flavone and the like is relatively small. As can be seen from Table 3, the total amino acids of the olive fruits before and after fermentation are increased by 14.7%, wherein the contents of aspartic acid, glutamic acid, valine and the like are obviously increased by 69.2%, 23.1% and 76.8%, respectively, and the nutritional quality of the solid-state fermentation enzyme is improved. .
TABLE 3 comparison of amino acid content (mg/kg) of two different process olive enzymes
Figure BDA0001244201670000051
Example 2
Olive ferment was prepared according to the procedure of example 1, with the difference that the formulation was: 80 parts of fresh olive fruit, 5 parts of drinking water, 1.5 parts of basswood raw honey, 0.1 part of lactobacillus fermentation liquor and 6 parts of mixed powder (based on the weight of the dried fruit).
Example 3
Olive ferment was prepared according to the procedure of example 1, with the difference that the formulation was: 100 parts of fresh olive fruit, 4 parts of drinking water, 2 parts of basswood raw honey, 0.2 part of lactobacillus fermentation liquor and 8 parts of mixed powder (based on the weight of the dried fruit).
The basic components in the ferment products prepared in the examples 2 and 3 are measured and subjected to sensory evaluation, and the results show that more than 95% of indexes reach the same level as that in the example 1.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Claims (5)

1. The solid olive ferment is characterized by being prepared by jointly fermenting 80-100 parts of olive fruits, 2-5 parts of drinking water, 1-2 parts of basswood raw honey and 0.1-0.2 part of lactobacillus leaven in parts by weight; the fermentation isThe number of inoculated viable bacteria is more than or equal to 108CFU/mL lactobacillus starter;
the preparation method of the solid olive ferment comprises the following steps: firstly, carrying out pretreatment on olive, then adding linden raw honey according to the proportion that 1-2 parts of linden raw honey are added into every 80-100 parts of olive fruits, and adding the number of viable bacteria which is more than or equal to 108Adding 2-5 parts of drinking water into the CFU/mL lactobacillus leavening agent, and fermenting for 20-40 days at 25-28 ℃;
the preparation of the lactobacillus leavening agent comprises the following steps: respectively inoculating lactobacillus casei, lactobacillus acidophilus and lactobacillus rhamnosus in an MRS culture medium, culturing at 37 ℃ for 48h, centrifuging the culture solution at 3000r/min at 8 ℃ to collect thalli, and washing with sterile physiological saline for 3 times; then, mixing lactobacillus casei, lactobacillus acidophilus and lactobacillus rhamnosus according to the weight ratio of 2: 2: 1 mixing to obtain the lactobacillus leaven.
2. The solid olive ferment according to claim 1, wherein the fermentation is followed by drying, wherein the drying is performed by drying the fermented olive until the weight of the olive is reduced to 45-50% of the weight of the olive at the beginning of drying.
3. The solid state olive ferment according to claim 2, wherein the dried olive ferment is coated with powder; the coating powder is prepared by mixing the following materials in percentage by weight: the mixed powder is 80-100: wrapping the powder according to the mass ratio of 1-2; the mixed powder comprises the following components in a mass ratio of 1: 1: 2-4 of inulin, mulberry leaf powder and fructose powder.
4. The solid state olive ferment of claim 1, wherein the pre-treatment comprises: (1) removing rotten fruits and mildewed fruits in the olive fruits, removing stems, leaves and impurities, (2) washing sludge and impurities on the surfaces of the olive fruits with purified water, (3) soaking the olive fruits in normal saline for 20-30min, washing the olive fruits with clean water, and draining the water.
5. The solid state olive ferment of claim 3, wherein the powder is wrapped and then packaged and sterilized; the packaging is carried out according to the specification of 180-200 g/bottle; the sterilization is sterilization by adopting an irradiation mode.
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CN104012945A (en) * 2013-09-12 2014-09-03 菏泽巨鑫源食品有限公司 Preparation method of solid asparagus enzyme
CN103478387A (en) * 2013-10-12 2014-01-01 凉山州中泽新技术开发有限责任公司 Processing method for dried olive fruit sweetmeat
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