CN107006742A - A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application - Google Patents
A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application Download PDFInfo
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- CN107006742A CN107006742A CN201710137810.5A CN201710137810A CN107006742A CN 107006742 A CN107006742 A CN 107006742A CN 201710137810 A CN201710137810 A CN 201710137810A CN 107006742 A CN107006742 A CN 107006742A
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- mulberries
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- lactobacillus plantarum
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 116
- 241000218231 Moraceae Species 0.000 title claims abstract description 94
- 238000000855 fermentation Methods 0.000 title claims abstract description 80
- 230000004151 fermentation Effects 0.000 title claims abstract description 80
- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 29
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 29
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- 240000000249 Morus alba Species 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 19
- 238000005352 clarification Methods 0.000 claims abstract description 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000008030 elimination Effects 0.000 claims abstract description 9
- 238000003379 elimination reaction Methods 0.000 claims abstract description 9
- 239000012535 impurity Substances 0.000 claims abstract description 9
- 238000009923 sugaring Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000000047 product Substances 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 18
- 238000011049 filling Methods 0.000 claims description 18
- 239000011265 semifinished product Substances 0.000 claims description 18
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- 241000894006 Bacteria Species 0.000 claims description 14
- 238000009924 canning Methods 0.000 claims description 12
- 238000007789 sealing Methods 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 9
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000005057 refrigeration Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 238000010257 thawing Methods 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 235000021433 fructose syrup Nutrition 0.000 claims description 4
- 210000004209 hair Anatomy 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 2
- 229940013618 stevioside Drugs 0.000 claims description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 239000006041 probiotic Substances 0.000 abstract description 7
- 235000018291 probiotics Nutrition 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000005360 mashing Methods 0.000 abstract description 6
- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 5
- 235000021391 short chain fatty acids Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000011081 inoculation Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000020965 cold beverage Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000020429 malt syrup Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000021270 cold food Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000529 probiotic effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- OTIQERGVDQYVAK-UHFFFAOYSA-N 2-methylpropanoic acid Chemical compound CC(C)C(O)=O.CC(C)C(O)=O OTIQERGVDQYVAK-UHFFFAOYSA-N 0.000 description 1
- KVZLHPXEUGJPAH-UHFFFAOYSA-N 2-oxidanylpropanoic acid Chemical compound CC(O)C(O)=O.CC(O)C(O)=O KVZLHPXEUGJPAH-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- YBCVMFKXIKNREZ-UHFFFAOYSA-N acoh acetic acid Chemical compound CC(O)=O.CC(O)=O YBCVMFKXIKNREZ-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- -1 oligoisomaltose Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
Abstract
A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application, are prepared from by following raw materials by weight：Mulberries magma 85~100%, it is sugared or alternative sugared 0~15%.The impurity elimination of mulberries fresh fruit is cleaned, mashing；Sugaring or alternative sugar are mixed well, homogeneous；75~115 DEG C of 5~40min of sterilizing；It is cooled to 20~45 DEG C；Lactobacillus plantarum is pressed 104~109In CFU/mL ratio input mulberries pulp；Terminate during 30~40 DEG C of fermentation 24~72h, pH3.10~3.30.Fermentation mulberries pulp can be used for preparing clarification type, viable type, low-sugar type Mulberry beverage.Mulberries pulp unique flavor prepared by the present invention, it is nutritious, give off a strong fragrance, soft tasty and refreshing, probiotics, short chain fatty acids are significantly improved after mulberries magma is fermented through Lactobacillus plantarum.Mulberry beverage sphere of consumption is good merchantable brand of going with rice or bread suitable for people of all ages extensively.
Description
Technical field
The invention belongs to food and preparing technical field, it is related to a kind of Lactobacillus plantarum fermentation pulp and preparation method and answers
With.
Background technology
Mulberries are a kind of food materials of medicine-food two-purpose, with work(such as liver protection shield kidney, hair and face-care, nourishing yin and supplementing blood, improving eyesight anticancers
Effect.Due to the special growing environment of mulberries, make sorosis that there is spontaneous growth, without any pollution the characteristics of, so mulberries again claimed
For " holy fruit among the people ".However, because preparation method is limited, existing mulberries product is very limited in the market, only mulberries
Dry, mulberry fruit vinegar, mulberry juice etc., and the fruit juice product of main flow is not belonging to, and be that the allotment of other dispensings is added by raw material of mulberries mostly
Form, the nutritional ingredient destruction of mulberries is serious in process.It is an object of the invention to provide a kind of nutrition and local flavor are all good
Probiotics fermention mulberries pulp preparation method.Fermented from the fruits and vegetables fermentation probiotic strain independently screened, after fermentation
Mulberries pulp that taste is better is abundant, mellow, fragrance is more preferably strong.Product need not add any essence, pigment, preservative, battalion
Foster value is higher, has not only been effectively retained the nutritional ingredient in mulberries, also add organic acid, amino acid, short chain fatty acids etc.
Probiotics metabolite and rich in active component probiotics（Probiotic concentration is higher than 10 in fermentation pulp8CFU/mL）.
The content of the invention
It is an object of the invention to provide one kind without pigment, essence and flavoring agent, preservative, the mulberry fermented with Lactobacillus plantarum
The preparation method of sorosis slurry.The method prepare mulberries pulp unique flavor, give off a strong fragrance, it is nutritious, be abundant nutrition
Health care fermentation pulp, for fermentation mulberries series of products foundation is provided.
The present invention is achieved by the following technical solutions.
A kind of Lactobacillus plantarum fermentation mulberries pulp, its feature is prepared from by following raw materials by weight：Mulberries
Magma 85~100%, it is sugared or alternative sugared 0~15%.
Described Lactobacillus plantarum fermentation mulberries pulp preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；
Sugaring or alternative sugared 0~15% allotment are uniform；Mulberries pulp crosses colloid mill homogeneous；75~115 DEG C of sterilizings, the time is 5~40min；
It is cooled to 20~45 DEG C；Inoculation, by Lactobacillus plantarum（Lactobacillus plantarum）By 104~109CFU/mL ratio
In example input mulberries pulp；30~40 DEG C of fermentation temperature, 24~72h of time, terminate during pH value 3.10~3.30；Sterile cold tank
Dress, 18 DEG C of refrigerations of ﹣ are standby or enter 85~121 DEG C of trip temperature, time 5s~10min high-temperature instantaneous sterilization, sterile hot canning,
4 DEG C store for future use（Viable type in fermentation pulp application must not exceed 3h using cold filling storage, and clarification type uses hot filling）.
Mulberries are the fruit of medicine-food two-purpose, fresh fruit light taste, and flavour is abundant, mellow after fermentation, gives off a strong fragrance, without any
Pigment and the color stabilizer composition of potential healthy hidden danger are added.
Fermentation mulberries pulp can prepare a series of products such as fermentation such as clarification type, viable type, low-sugar type Mulberry beverage.
The preparation method of clarification type fermentation Mulberry beverage：It is sugared or alternative sugared 4~8% by fermentation mulberries pulp 20~35%, it is pure
Water purification 57~76% is deployed into beverage and reaches suitable sugar-acid ratio in time, and mocromembrane filtering produces semi-finished product.Semi-finished product are entered into trip temperature
85~121 DEG C, time 5s~10min high-temperature instantaneous sterilization, aseptic canning；Or first by the canned sealing of semi-finished product, then carry out temperature
85~105 DEG C of degree, 5~35min of time sterilization is got product.
The preparation method of viable type fermentation Mulberry beverage：Pure water shifts to an earlier date sterilization treatment, directly utilizes the hair of fermentation ends
The fermentation mulberries pulp of ferment mulberries pulp or defrosting cold filling is diluted by pulp 25~35% with sterilized water, plus sterile fruit Portugal
Syrup or the allotment of alternative liquid glucose 4~10% reach suitable sugar-acid ratio, and sterile cold canned, cold chain is kept in dark place, viable count
107More than CFU/mL, 21 days shelf-lifves.
The preparation method of low sugar clarification type fermentation Mulberry beverage：By fermentation ends be not added with sugar fermentation mulberries pulp by
Pulp 15~30% is diluted with water, and sweetens synanthrin 0.02%~0.045% and oligoisomaltose or the allotment of glycitols 0.5~2% reaches
To suitable sugar-acid ratio, mocromembrane filtering produces semi-finished product.Semi-finished product are subjected to 85~121 DEG C, time 5s~10min high temperature wink
When sterilize, sterile hot canning；Or first canned sealing, then carrying out 85~105 DEG C, 5~35min of time is sterilized, and is produced nutritious
Low sugar drink.
The preparation method of low sugar viable type fermentation Mulberry beverage：Pure water shifts to an earlier date sterilization treatment, directly utilizes fermentation ends
Or the fermentation mulberries pulp for being not added with sugar of defrosting cold filling diluted by pulp 15~35% with sterilized water, plus at sterilizing
Stevioside 0.02%~0.045% and oligoisomaltose or glycitols 0.5~2% allotment of reason reach suitable sugar-acid ratio, sterile
Cold canned, cold chain is kept in dark place, viable count 107More than CFU/mL, 21 days shelf-lifves.
Of the present invention sugared or alternative sugar is white granulated sugar, glucose, oligoisomaltose, starch syrup, malt syrup
Any one of or glucose syrup.
Lactobacillus plantarum of the present invention（Lactobacillus plantarum）NCU116, in December, 2015
It is deposited in China Committee for Culture Collection of Microorganisms's common micro-organisms center within 16th（Address：Chaoyang District, Beijing City North Star west
The institute 3 of road 1, Institute of Microorganism, Academia Sinica）, it is referred to as CGMCC, and bacterium numbering is CGMCC No. 11885.
Compared with prior art, the present invention has the advantages that.
（1）The preservative unfavorable to health such as potassium sorbate need not be added in Lactobacillus plantarum fermentation mulberries pulp i.e.
It can extend the shelf life, reaching prevents the purpose of corruption.
（2）Natural soft tart flavour can be produced by Lactobacillus plantarum fermentation, Lactobacillus plantarum fermentation in addition can be by mulberries acid
Degree is improved to 17.59g/kg by 5.3g/kg, and the pH of its fermentation process is reduced to 3.32 ± 0.06 by 3.85 ± 0.02（PH meter is straight
Connect the pulp for determining 10 times of dilution）, fermentation 72h after clump count still 108More than, effectively improve prebiotic function, the local flavor of product
And mouthfeel.Specific experiment data are as follows.
Mulberries magma fermentation 72h pH and clump count
| Time | pH | Clump count（CFU/mL） |
| 0h | 3.85 | 1.81×107 |
| 4h | 3.84 | 2.01×107 |
| 8h | 3.78 | 3.9×107 |
| 12h | 3.70 | 4.625×108 |
| 16h | 3.60 | 5.3×108 |
| 20h | 3.47 | 7.25×108 |
| 24h | 3.45 | 1.465×109 |
| 34h | 3.37 | 3.9×109 |
| 40h | 3.33 | 1.33×109 |
| 48h | 3.32 | 1.32×109 |
| 60h | 3.28 | 1.31×109 |
| 72h | 3.27 | 1.30×109 |
（3）Experiment shows that short chain fatty acid levels are significantly improved after mulberries pulp ferments through Lactobacillus plantarum, specific experiment
As a result it is as follows.
Short chain fatty acids changes of contents before and after being fermented in mulberries pulp
| Short chain fatty acids | Before fermentation | After fermentation |
| Lactic acid Lactic acid (mg/mL) | 0 | 5.991±0.018 |
| Acetic acid Acetic acid (mg/mL) | 0.676 | 0.303±0.08 |
| Isobutyric acid Isobutyric acid (mg/mL) | 0.435±0.03 | 0.922±0.02 |
| Total short chain fatty acids SCFA (mg/mL) | 1.111±0.03 | 7.216±0.118 |
Probiotics fermention mulberries pulp product consumption prepared by the present invention is in extensive range, acts not only as suitable for people of all ages go with rice or bread
Good merchantable brand, being also used as preferable natural material is used for the industry such as dairy products, cold drink, food and drink, flavouring, is traditional dairy products, cold
Drink, food and drink, flavoring industry introduce the healthy concept of natural green.
Embodiment
The present invention will be described further by following examples.
Embodiment 1.
According to following proportioning, raw material is weighed：Mulberries magma 90%, malt syrup 10%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；The malt syrup of addition 10% after mashing；Homogeneous,
Mulberries magma crosses colloid mill；102 DEG C of sterilizings, the time is 25min；It is cooled to 30 DEG C；By 107CFU/mL ratio inoculated plant breast
Bacillus is in mulberries magma, and 37 DEG C of fermentation 72h terminate during pH value 3.10~3.30；It is sterile cold canned, 18 DEG C of ﹣ refrigeration it is standby or
121 DEG C of person's progress, time 5s high-temperature instantaneous sterilization, sterile hot canning, 4 DEG C store for future use（Viable bacteria in fermentation pulp application
Type must not exceed 3h using cold filling storage, and clarification type uses hot filling）.
Embodiment 2.
According to following proportioning, raw material is weighed：Mulberries magma 95%, fructose syrup 5%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；The fructose syrup of addition 10% after mashing；Homogeneous,
Mulberries magma crosses colloid mill；105 DEG C of sterilizings, the time is 15min；It is cooled to 30 DEG C；Inoculation, 10 are pressed by Lactobacillus plantarum6CFU/
In mL ratio input mulberries magma, 37 DEG C of fermentation 64h terminate during pH value 3.10~3.30；It is sterile cold canned, 18 DEG C of refrigerations of ﹣
Standby or first canned sealing, then carry out 102 DEG C, time 25min is sterilized, and is got product, 4 DEG C store for future use（Fermentation pulp application
In viable type 3h must not exceed using cold filling storage, clarification type dress uses hot filling）.
Embodiment 3.
According to following proportioning, raw material is weighed：Mulberries magma 85%, glucose 15%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；The glucose of addition 15% after mashing；Homogeneous, mulberry
Shen magma crosses colloid mill；95 DEG C of sterilizings, the time is 30min；It is cooled to 30 DEG C；Inoculation, 10 are pressed by Lactobacillus plantarum7CFU/mL's
In ratio input mulberries magma；37 DEG C of fermentation 72h, terminate during pH value 3.10~3.30；Sterile cold canned, 18 DEG C of refrigerations of ﹣ are standby
Or 95 DEG C of progress, time 25min sterilizations, get product, 4 DEG C store for future use（Viable type during the pulp that ferments is applied uses cold
Filling storage must not exceed 3h, and clarification type uses hot filling）.
Embodiment 4.
According to following proportioning, raw material is weighed：Mulberries magma 90%, glucose 10%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；The glucose of addition 10% after mashing；Homogeneous, mulberry
Shen magma crosses colloid mill；95 DEG C of sterilizings, the time is 25min；It is cooled to 30 DEG C；Inoculation, 10 are pressed by Lactobacillus plantarum8CFU/mL's
In ratio input mulberries magma；37 DEG C of fermentation 72h, terminate during pH value 3.10~3.30；Sterile cold canned, 18 DEG C of refrigerations of ﹣ are standby
Or first canned sealing, then carrying out 95 DEG C, time 25min is sterilized, and is got product, 4 DEG C store for future use（Work in fermentation pulp application
Bacterial type must not exceed 3h using cold filling storage, and clarification type dress uses hot filling）.
Embodiment 5.
According to following proportioning, raw material is weighed：Mulberries magma 90%, glucose 10%, fructose syrup 5%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；The glucose of addition 10%, 5% fruit after mashing
Glucose is starched；Homogeneous, mulberries magma crosses colloid mill；85 DEG C, 35min sterilizings；It is cooled to 30 DEG C；Inoculation, Lactobacillus plantarum is pressed
107In CFU/mL ratio input mulberries magma；37 DEG C of fermentation 72h, terminate during pH value 3.10~3.30；It is sterile cold canned, ﹣ 18
DEG C refrigeration is standby or first canned sealing, then carries out 95 DEG C, and time 25min is sterilized, and is got product, 4 DEG C store for future use（Ferment pulp
Viable type in must not exceed 3h using cold filling storage, and clarification type dress applies hot filling）.
Embodiment 6.
According to following proportioning, raw material is weighed：Mulberries magma 100%.
Preparation method：Selected mulberries fresh fruit, impurity elimination is cleaned up, is beaten；Homogeneous, mulberries magma crosses colloid mill；95 DEG C go out
Bacterium, the time is 25min；It is cooled to 30 DEG C；Inoculation, 10 are pressed by Lactobacillus plantarum7In CFU/mL ratio input mulberries magma；37
DEG C fermentation 72h, terminate during pH value 3.10~3.30；Sterile cold canned, 18 DEG C of refrigerations of ﹣ are standby or carry out 95 DEG C, time 20min
Sterilization, gets product, 4 DEG C store for future use（Viable type in fermentation pulp application must not exceed 3h using cold filling storage, clarify
Type uses hot filling）.
Illustrate the application of the invention with reference to application example.
Application examples 1.
Mulberries clear beverage is according to following proportioning：It is diluted with water by fermentation mulberries pulp 27%, plus glucose 4~9% is allocated
Suitable sugar-acid ratio, mocromembrane filtering can obtain semi-finished product.Semi-finished product are subjected to 90 DEG C, time 20min sterilization, aseptic tank
Dress；Or first canned sealing, then 85 DEG C, 30min sterilizations are carried out, get product.
Application examples 2.
Mulberries clear beverage is according to following proportioning：It is diluted with water by fermentation mulberries pulp 30%, plus glucose 5~10% is allocated
Suitable sugar-acid ratio, mocromembrane filtering can obtain semi-finished product.Semi-finished product are subjected to 95 DEG C, time 25min sterilization, aseptic tank
Dress；Or first canned sealing, then 90 DEG C, 20min sterilizations are carried out, get product.
Application examples 3.
Mulberries clear beverage is according to following proportioning：It is diluted with water by fermentation mulberries pulp 35%, plus glucose 6~10% is allocated
Suitable sugar-acid ratio, mocromembrane filtering can obtain semi-finished product.By 95 DEG C of semi-finished product progress, 25min sterilization, aseptic canning；Or
First canned sealing, then carry out 100 DEG C, 20min sterilization, gets product.
Application examples 4.
Viable type ferments Mulberry beverage according to following proportioning：Pure water shifts to an earlier date sterilization treatment, directly utilizes fermentation ends
Mulberries pulp or the fermentation mulberries pulp containing viable bacteria of defrosting are diluted by fermentation mulberries pulp 30% with sterilized water, plus sterile fruit
The allotment of glucose slurry 4~8% reaches suitable sugar-acid ratio, and aseptic canning, cold chain is kept in dark place, viable bacteria concentration 107More than CFU/mL,
21 days shelf-lifves.
Application examples 5.
Viable type ferments Mulberry beverage according to following proportioning：Pure water shifts to an earlier date sterilization treatment, directly utilizes fermentation ends
Mulberries pulp or the fermentation mulberries pulp containing viable bacteria of defrosting are diluted by fermentation mulberries pulp 32% with sterilized water, plus sterile fruit
The allotment of glucose slurry 4~10% reaches suitable sugar-acid ratio, and aseptic canning, cold chain is kept in dark place, viable bacteria concentration 107More than CFU/mL,
21 days shelf-lifves.
Application examples 6.
Viable type ferments Mulberry beverage according to following proportioning：Pure water shifts to an earlier date sterilization treatment, directly utilizes fermentation ends
Mulberries pulp or the fermentation mulberries pulp containing viable bacteria of defrosting are diluted by fermentation mulberries pulp 25% with sterilized water, plus aseptic sugar
3~8% allotments of liquid white sand sugar amount up to beverage total amount reach suitable sugar-acid ratio, and sterile cold canned, cold chain is kept in dark place, viable bacteria
Concentration 107More than CFU/mL, 21 days shelf-lifves.
Application examples 7.
Low-sugar type ferments Mulberry beverage according to following proportioning：By the fermentation mulberries pulp for being not added with sugar of fermentation ends by fruit
Slurry 30% is diluted with water, and is sweetened the allotment of synanthrin 0.025%~0.035% and is reached suitable sugar-acid ratio, mocromembrane filtering i.e. available half into
Product.By 102 DEG C of semi-finished product progress, 25min sterilizing, aseptic canning；Or first canned sealing, then carry out 102 DEG C, 25min goes out
Bacterium produces nutritious clarification, low sugar drink.
Application examples 8.
Low-sugar type ferments Mulberry beverage according to following proportioning：Pure water shifts to an earlier date sterilization treatment, directly using fermentation ends not
The fermentation mulberries pulp of addition sugar is by pulp 20% plus sterilized water dilution, plus the oligoisomaltose 7~15% of sterilization treatment has been adjusted
It is sterile cold canned with suitable sugar-acid ratio is reached, produce viable bacteria, low-sugar type drink.Product cold chain is kept in dark place, viable bacteria concentration
107More than CFU/mL, 21 days shelf-lifves.
Application examples 9.
Low-sugar type ferments Mulberry beverage according to following proportioning：By the fermentation mulberries pulp for being not added with sugar of fermentation ends by fruit
Slurry 25% is diluted with water, and sweetens synanthrin 0.025% and the allotment of xylitol 0.5~1.5% reaches suitable sugar-acid ratio, mocromembrane filtering is
It can obtain semi-finished product.By 121 DEG C of semi-finished product progress, 5s high-temperature short-time sterilization, aseptic canning；Or first canned sealing, then carry out
95 DEG C, the nutritious clarification of 25min sterilizing, thus obtaining the product, low sugar drink.
Claims (6)
- A kind of mulberries pulp 1. Lactobacillus plantarum ferments, its feature is prepared from by following raw materials by weight：Mulberries are former Slurry 85~100%, it is sugared or alternative sugared 0~15%.
- The preparation method of mulberries pulp 2. the Lactobacillus plantarum described in claim 1 ferments, it is characterized in that according to the following steps：It is selected Mulberries fresh fruit, impurity elimination is cleaned up, is beaten；Sugaring or alternative sugared 0~15% allotment are uniform, colloid mill homogeneous；75~115 DEG C go out 5~40min of bacterium；It is cooled to 20~45 DEG C；Lactobacillus plantarum is pressed 104~109In CFU/mL ratio input mulberries pulp；Hair 30~40 DEG C of ferment temperature, 24~72h of time, terminate during pH value 3.10~3.30；It is sterile cold canned, 18 DEG C of refrigerations of ﹣ or progress The high-temperature instantaneous sterilization of 85~121 DEG C of temperature, time 5s~10min, sterile hot canning, 4 DEG C of storages.
- 3. application of the Lactobacillus plantarum fermentation mulberries pulp in clarification type fermentation Mulberry beverage is prepared described in claim 1, It is characterized in that by fermentation mulberries pulp 20~35%, alternative sugared 4~8%, pure water 57~76% is deployed into beverage and reaches suitable sugar Acid ratio, mocromembrane filtering produces semi-finished product；Semi-finished product are entered into 85~121 DEG C of trip temperature, time 5s~10min high-temperature instantaneous is killed Bacterium, aseptic canning；Or first by the canned sealing of semi-finished product, then enter 85~105 DEG C of trip temperature, 5~35min of time sterilization.
- 4. application of the Lactobacillus plantarum fermentation mulberries pulp in viable type fermentation Mulberry beverage is prepared described in claim 1, It is characterized in that pure water shifts to an earlier date sterilization treatment, directly the fermentation mulberries pulp using fermentation ends or the fermentation of defrosting cold filling Mulberries pulp is diluted by pulp 25~35% with sterilized water, plus sterile fructose syrup or the allotment of alternative liquid glucose 4~10% reach conjunction Suitable sugar-acid ratio, sterile cold canned, cold chain is kept in dark place.
- 5. the Lactobacillus plantarum fermentation mulberries pulp described in claim 1 should in low sugar clarification type fermentation Mulberry beverage is prepared With it is characterized in that the fermentation mulberries pulp for being not added with sugar of fermentation ends is diluted with water by pulp 15~30%, edulcoration synanthrin 0.02%~0.045% and oligoisomaltose or the allotment of glycitols 0.5~2% reach suitable sugar-acid ratio, mocromembrane filtering produces half Finished product；Semi-finished product are subjected to 85~121 DEG C, time 5s~10min high-temperature instantaneous sterilization, sterile hot canning；Or first canned envelope Mouthful, then carry out 85~105 DEG C, 5~35min of time sterilizations.
- 6. Lactobacillus plantarum fermentation mulberries pulp the answering in low sugar viable type fermentation Mulberry beverage is prepared described in claim 1 With, it is characterized in that pure water shifts to an earlier date sterilization treatment, it is direct to utilize fermentation ends or defrosting cold filling the hairs for being not added with sugar Ferment mulberries pulp is diluted by pulp 15~35% with sterilized water, plus the stevioside 0.02%~0.045% of sterilization treatment and oligomeric different Maltose or the allotment of glycitols 0.5~2% reach suitable sugar-acid ratio, and sterile cold canned, cold chain is kept in dark place.
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| CN108991313A (en) * | 2018-06-25 | 2018-12-14 | 重庆市农业科学院 | A kind of crisp Lee's probiotic beverage of blueness and its processing method |
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
| CN109527547A (en) * | 2018-12-03 | 2019-03-29 | 山东省农业科学院生物技术研究中心 | A kind of preparation method of lactobacillus-fermented mulberries polyoses oral liquid |
| CN109832614A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of mulberries fermented product and preparation method thereof |
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| CN111357981A (en) | 2020-07-03 |
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