CN107006747B - Preparation method of sobering-up and liver-protecting hawthorn fermented beverage - Google Patents
Preparation method of sobering-up and liver-protecting hawthorn fermented beverage Download PDFInfo
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- MIJYXULNPSFWEK-UHFFFAOYSA-N Oleanolinsaeure Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MIJYXULNPSFWEK-UHFFFAOYSA-N 0.000 description 1
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- HZLWUYJLOIAQFC-UHFFFAOYSA-N prosapogenin PS-A Natural products C12CC(C)(C)CCC2(C(O)=O)CCC(C2(CCC3C4(C)C)C)(C)C1=CCC2C3(C)CCC4OC1OCC(O)C(O)C1O HZLWUYJLOIAQFC-UHFFFAOYSA-N 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
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- 229940096998 ursolic acid Drugs 0.000 description 1
- PLSAJKYPRJGMHO-UHFFFAOYSA-N ursolic acid Natural products CC1CCC2(CCC3(C)C(C=CC4C5(C)CCC(O)C(C)(C)C5CCC34C)C2C1C)C(=O)O PLSAJKYPRJGMHO-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 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
- 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
- A23V2400/113—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
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a sobering and liver-protecting hawthorn beverage with acetaldehyde dehydrogenase produced by co-fermentation of lactobacillus bifidus. Not only retains the original effect of fructus crataegi, but also increases viable bacteria content of lactobacillus more than 106The beverage has the effects of sobering up and protecting liver and endowing the beverage with unique flavor, wherein the content of lactic acid is more than 0.5 percent, and the content of acetaldehyde dehydrogenase is more than 2U/100 mL. The beverage has the effects of sobering up, protecting liver and preventing drunkenness, can effectively increase the tolerance to alcohol when being drunk before or during drinking, can relieve or even eliminate drunkenness symptoms when being drunk after drinking, and has good sobering up and liver protecting effects on alcoholism patients.
Description
Technical Field
The invention relates to the field of food fermentation, and discloses a preparation method of a hawthorn beverage for sobering up and protecting liver.
Technical Field
Since ancient times, wine is one of indispensable drinks in human life, runs through the five thousand years of cultural long-term flow of China, and plays an important role in human production and life. With the development of the times, wine culture is continuously developed from yellow wine of three thousand years to the existing white wine with various flavors; from the ancient quenching of thirst to the current wine table culture, the source of wine and the unique position of the wine cannot be exposed. The appropriate amount of wine can relieve fatigue and stress, expel cold, relax muscles and tendons, promote blood circulation, promote metabolism, increase high density lipoprotein cholesterol level, and reduce insulin resistance. However, excessive drinking can cause great damage to human health, such as alcoholism and liver disease, and induce alcoholic hepatitis and liver cirrhosis. Alcohol also has toxic effects on germ cells, inducing congenital malformations in the fetus. In addition, excessive drinking induces traffic accidents and violent behaviors, and traffic accidents and work accidents 1/3 all over the world are caused by heavy drinking. Therefore, the research and development of a product capable of effectively relieving alcoholism and protecting liver has important significance for protecting the health of people.
Disclosure of Invention
The invention aims to provide a preparation method of a hawthorn fermented beverage for sobering up and protecting liver.
The invention is realized by the following steps:
a preparation method of a hawthorn fermented beverage for sobering up and protecting liver comprises the following steps:
(1) pretreating and juicing fresh hawthorn: selecting fresh fructus crataegi, cleaning, removing stem and core, adding pure water at a ratio of 1:1, and juicing to obtain fructus crataegi slurry (concentration of 50%). Here, the 50% concentration is 1kg of fresh fruit to obtain 2L of hawthorn pulp.
(2) A hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.05-0.5g/L pectase (10 ten thousand U/g) into fructus crataegi slurry, performing enzymolysis at 50 deg.C and pH of 3.5 for 0.5-4 hr, adding 0.1-0.5g/L chitosan for precipitation, filtering with diatomaceous earth, and vacuum concentrating to obtain clear fructus crataegi raw material juice (concentration of 100%). The 100% concentration is 1kg of fresh fruit to obtain 1L of fructus crataegi juice.
(3) Adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4, so that the hawthorn raw juice is suitable for growth of lactobacillus thermophilus and lactobacillus plantarum.
(4) And (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling.
(5) Preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried Lactobacillus plantarum and Lactobacillus acidophilus powder into a 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v), and culturing at the constant temperature of 37 ℃ for 24h to respectively obtain seed solutions of two kinds of lactobacillus.
(6) Inoculating compound lactic acid bacteria: lactobacillus acidophilus: compounding strains with lactobacillus plantarum according to the proportion of 1: 0.5-2, and inoculating 1% of hawthorn raw juice (the concentration of the hawthorn raw juice is 1-100%, w/v); preferably, the hawthorn juice is inoculated to 100% (w/v) hawthorn raw material juice.
(7) Fermentation and after-ripening: after inoculating strains to the hawthorn raw material juice, fermenting at the constant temperature of 37 ℃ for 14-48 h, and carrying out after-ripening for 2-3 days at the temperature of 4 ℃ to obtain fermented mature liquid.
(8) And (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale.
The content of viable lactobacillus in the beverage can be more than 106The product has a shelf life of 6 months, wherein the lactic acid content can be more than 0.5%, the acetaldehyde dehydrogenase content can be more than 2U/100 mL.
The hawthorn is taken as a raw material, after juicing and biological enzymolysis clarification, the obtained hawthorn juice is subjected to double-strain compound fermentation of a compound lactic acid bacteria starter (lactobacillus acidophilus: lactobacillus plantarum ═ 1: 0.5-2), and the novel double-lactobacillus fermented hawthorn sobering and liver protecting beverage with rich nutrition, unique flavor and unique taste is obtained.
Lactobacillus acidophilus and Lactobacillus plantarum are two edible lactic acid bacteria, and Lactobacillus acidophilus can be planted in intestinal tracts of human bodies, and has the health-care functions of regulating normal flora of gastrointestinal tracts, maintaining micro-ecological balance, improving gastrointestinal tracts, improving immunity of organisms and the like. The product is characterized in that on one hand, nutrient substances of the hawthorn after decoction and leaching can generate various organic acids such as lactic acid, acetic acid, propionic acid and the like after being fermented by lactic acid bacteria, so that special acid taste is given to the food, and simultaneously, the nutrient substances interact with substances such as alcohol, aldehyde, ketone and the like generated by fermentation to form various fragrant substances, so that the lactic acid fermented food has unique flavor; meanwhile, the tissue structure of the hawthorn is destroyed by high-temperature decoction and fermentation of lactic acid bacteria, so that oleanolic acid and ursolic acid in the hawthorn can be better released; on the other hand, the applicant finds that the acetaldehyde dehydrogenase is generated by co-fermenting lactobacillus acidophilus and lactobacillus plantarum, so that the capability of the hawthorn beverage for dispelling the effects of alcohol is improved.
The hawthorn beverage of the invention not only keeps the original flavor of hawthorn, but also has the special flavor of fermented food, and simultaneously effectively improves the effects of sobering up and protecting liver, and the live lactobacillus in the product regulates the normal flora of gastrointestinal tract to a certain extent, maintains the microecological balance, improves the function of the gastrointestinal tract and improves the immunity of organisms.
Detailed Description
The present invention will be further described with reference to examples.
Example 1
1. Pretreating and juicing fresh hawthorn: selecting fresh fructus crataegi, cleaning, removing stem and core, adding pure water at a ratio of 1:1, and juicing to obtain fructus crataegi slurry.
2. A hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.05g/L pectase (10 ten thousand U/g) into fructus crataegi raw juice, performing enzymolysis at 50 deg.C and pH of 3.5 for 4 hr, adding 0.5g/L chitosan for precipitation, filtering with diatomaceous earth, and vacuum concentrating to obtain clarified fructus crataegi raw juice (concentration of fructus crataegi raw juice is 100%, w/v).
3. Adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4, so that the hawthorn raw juice is suitable for growth of lactobacillus thermophilus and lactobacillus plantarum.
4. And (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling.
5. Preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried Lactobacillus plantarum and Lactobacillus acidophilus powder into 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain seed solutions of two kinds of lactobacillus.
6. Inoculating compound lactic acid bacteria: lactobacillus acidophilus: compounding strains with lactobacillus plantarum according to the proportion of 2:1, and inoculating 1% of the strains to the hawthorn raw juice (the concentration of the hawthorn raw juice is 100%, w/v);
7. fermentation and after-ripening: inoculating strain to fructus crataegi raw material juice, fermenting at 37 deg.C for 48 hr, and aging at 4 deg.C for 2 days to obtain fermented mature liquid.
8. And (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale. The content of viable lactobacillus in the beverage is more than 106The product is more than 1% lactic acid and more than 5U/100mL acetaldehyde dehydrogenase, and has a shelf life of 6 months.
Example 2
1. Pretreating and juicing fresh hawthorn: selecting fresh fructus crataegi, cleaning, removing stem and core, adding pure water at a ratio of 1:1, and juicing to obtain fructus crataegi slurry.
2. A hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.15g/L pectase (10 ten thousand U/g) into fructus crataegi raw juice, performing enzymolysis at 50 deg.C and pH of 3.5 for 2 hr, adding 0.3g/L chitosan for precipitation, filtering with diatomaceous earth, and vacuum concentrating to obtain clarified fructus crataegi raw juice (concentration of fructus crataegi raw juice is 100%, w/v).
3. Adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4 to make the hawthorn raw juice suitable for growth of lactobacillus thermophilus and lactobacillus plantarum;
4. and (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling;
5. preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried Lactobacillus plantarum and Lactobacillus acidophilus powder into 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain seed solutions of two kinds of lactobacillus.
6. Inoculating compound lactic acid bacteria: lactobacillus acidophilus: compounding strains with lactobacillus plantarum according to the proportion of 1:1, and inoculating 1% of the strains to the hawthorn raw material juice (the concentration is 50%, w/v);
7. fermentation and after-ripening: inoculating strain to fructus crataegi raw material juice, fermenting at 37 deg.C for 14 hr, and after-ripening at 4 deg.C for 3 days to obtain fermented mature liquid.
8. And (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale. The content of viable lactobacillus in the beverage is more than 106The product is more than 0.8 percent of lactic acid and more than 3U/100mL of acetaldehyde dehydrogenase, and the shelf life is 6 months.
Example 3
1. Pretreating and juicing fresh hawthorn: selecting fresh fructus crataegi, cleaning, removing stem and core, adding pure water at a ratio of 1:1, and juicing to obtain fructus crataegi slurry.
2. A hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.3g/L pectase (10 ten thousand U/g) into fructus crataegi juice, performing enzymolysis at 50 deg.C and pH of 3.5 for 1 hr, adding 0.2g/L chitosan for precipitation, filtering with diatomaceous earth, and vacuum concentrating to obtain clear fructus crataegi juice (concentration of 100%, w/v).
3. Adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4, so that the hawthorn raw juice is suitable for growth of lactobacillus thermophilus and lactobacillus plantarum.
4. And (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling.
5. Preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried Lactobacillus plantarum and Lactobacillus acidophilus powder into 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain seed solutions of two kinds of lactobacillus.
6. Inoculating compound lactic acid bacteria: lactobacillus acidophilus: compounding strains with lactobacillus plantarum according to the proportion of 1:1, and inoculating 1% of the strains to the hawthorn raw juice (the concentration of the hawthorn raw juice is 20%, w/v);
7. fermentation and after-ripening: inoculating strain to fructus crataegi raw material juice, fermenting at 37 deg.C for 28 hr, and aging at 4 deg.C for 2 days to obtain fermented mature liquid.
8. And (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale. The content of viable lactobacillus in the beverage is more than 106The product is more than 0.6 percent of lactic acid, more than 2.5U/100mL of acetaldehyde dehydrogenase and 6 months of shelf life.
Example 4
1. Pretreating and juicing fresh hawthorn: selecting fresh fructus crataegi, cleaning, removing stem and core, adding pure water at a ratio of 1:1, and juicing to obtain fructus crataegi slurry.
2. A hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.5g/L pectase (10 ten thousand U/g) into fructus crataegi juice, performing enzymolysis at 50 deg.C and pH of 3.5 for 0.5 hr, adding 0.1g/L chitosan for precipitation, filtering with diatomaceous earth, and vacuum concentrating to obtain clear fructus crataegi juice (concentration of 100%, w/v).
3. Adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4, so that the hawthorn raw juice is suitable for growth of lactobacillus thermophilus and lactobacillus plantarum.
4. And (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling.
5. Preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried Lactobacillus plantarum and Lactobacillus acidophilus powder into 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v), and culturing at the constant temperature of 37 ℃ for 24h to obtain seed solutions of two kinds of lactobacillus.
6. Inoculating compound lactic acid bacteria: lactobacillus acidophilus: compounding strains with lactobacillus plantarum according to the proportion of 2:1, and inoculating 1% of the strains to the hawthorn raw juice (the concentration of the hawthorn raw juice is 5%, w/v);
7. fermentation and after-ripening: inoculating strain to fructus crataegi raw material juice, fermenting at 37 deg.C for 36 hr, and aging at 4 deg.C for 2 days to obtain fermented mature liquid.
8. And (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale. The content of viable lactobacillus in the beverage is more than 106The product is one/mL, contains more than 0.5 percent of lactic acid and more than 2.5U/100mL of acetaldehyde dehydrogenase, and has the quality guarantee period of 6 months.
Claims (2)
1. A preparation method of a hawthorn fermented beverage for sobering up and protecting liver is characterized by comprising the following steps:
(1) pretreating and juicing fresh hawthorn: selecting fresh hawthorn fruits which are not rotten or damaged by worms, cleaning, removing stems and pits, adding clean water according to the proportion of 1:1, and juicing in a juicer to obtain hawthorn pulp with the mass volume percentage concentration of 50% (w/v);
(2) a hawthorn raw pulp biological enzymolysis clarification technology comprises the following steps: adding 0.05-0.5g/L of pectinase with the enzyme activity of 10 ten thousand U/g into the hawthorn pulp, carrying out enzymolysis for 0.5-4h at the temperature of 50 ℃ and the pH value of 3.5, adding 0.1-0.5g/L of chitosan for precipitation, filtering by using diatomite, and carrying out vacuum concentration to obtain clear hawthorn raw material juice with the mass volume percentage concentration of 100% (w/v);
(3) adjusting the pH value: adjusting the pH value of the hawthorn raw juice to 6.2-6.4 to make the hawthorn raw juice suitable for growth of lactobacillus thermophilus and lactobacillus plantarum;
(4) and (3) sterilization: sterilizing at 121 deg.C for 20min, and cooling;
(5) preparing lactobacillus acidophilus and lactobacillus plantarum strains: adding the freeze-dried lactobacillus plantarum and lactobacillus acidophilus powder into a 12% skimmed milk powder culture medium which is sterilized at 115 ℃ for 30min and cooled to room temperature, wherein the inoculation amount is 1% (w/v) in percentage by mass and volume, and culturing at the constant temperature of 37 ℃ for 24h to respectively obtain seed solutions of two kinds of lactobacillus;
(6) inoculating the composite lactobacillus: compounding strains with lactobacillus acidophilus seed liquid and lactobacillus plantarum seed liquid according to the proportion of 1:0.5-1:2, inoculating 1% of the strains into hawthorn raw material juice with the mass volume percentage concentration of 1% (w/v) -100% (w/v), and co-fermenting lactobacillus acidophilus and lactobacillus plantarum to generate acetaldehyde dehydrogenase;
(7) fermentation and after-ripening: inoculating strains into the hawthorn raw material juice, fermenting at the constant temperature of 37 ℃ for 14-48 h, and performing after-ripening for 2-3 days at 4 ℃ to obtain fermented mature liquid;
(8) and (3) sterile filling: and after the fermented mature liquid is inspected to be qualified, aseptically filling to obtain the beverage, and preserving at a low temperature of 0-4 ℃ for sale.
2. The preparation method of the hawthorn fermented beverage for sobering and protecting liver according to claim 1, which is characterized by comprising the following steps: and (6) the mass volume percentage concentration of the hawthorn raw material juice is 100% (w/v).
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| CN109393390B (en) * | 2018-08-27 | 2022-04-12 | 南昌大学 | Fermented hawthorn pulp and preparation method thereof |
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| CN111264655A (en) * | 2020-03-23 | 2020-06-12 | 生合生物科技（扬州）有限公司 | Lactic acid bacteria hangover alleviating fermented tea juice and preparation method thereof |
| CN111972660A (en) * | 2020-07-30 | 2020-11-24 | 沈阳农业大学 | Preparation method of hawthorn-sweet potato compound fermentation enzyme |
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| CN113136311A (en) * | 2021-05-10 | 2021-07-20 | 山西省农业科学院果树研究所 | Hawthorn juice fermentation device and production process |
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