CN107712767A - A kind of preparation method of roasting-type fermentation jam - Google Patents
A kind of preparation method of roasting-type fermentation jam Download PDFInfo
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- CN107712767A CN107712767A CN201710874171.0A CN201710874171A CN107712767A CN 107712767 A CN107712767 A CN 107712767A CN 201710874171 A CN201710874171 A CN 201710874171A CN 107712767 A CN107712767 A CN 107712767A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 31
- 230000004151 fermentation Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 239000006041 probiotic Substances 0.000 claims abstract description 29
- 235000018291 probiotics Nutrition 0.000 claims abstract description 29
- 239000002131 composite material Substances 0.000 claims abstract description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000006392 deoxygenation reaction Methods 0.000 claims abstract description 6
- 238000005360 mashing Methods 0.000 claims abstract description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 4
- 241000894006 Bacteria Species 0.000 claims description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 239000001963 growth medium Substances 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 241000193749 Bacillus coagulans Species 0.000 claims description 5
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 5
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 5
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 5
- 229940054340 bacillus coagulans Drugs 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241000228245 Aspergillus niger Species 0.000 claims description 4
- 230000004913 activation Effects 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 4
- 235000019799 monosodium phosphate Nutrition 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- ULWHHBHJGPPBCO-UHFFFAOYSA-N propane-1,1-diol Chemical class CCC(O)O ULWHHBHJGPPBCO-UHFFFAOYSA-N 0.000 claims description 4
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000012263 liquid product Substances 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 241000234295 Musa Species 0.000 claims 2
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000012545 processing Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
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- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000005561 Musa balbisiana Species 0.000 abstract 1
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 16
- 239000000047 product Substances 0.000 description 12
- 229920001817 Agar Polymers 0.000 description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 8
- 239000008272 agar Substances 0.000 description 8
- 239000012153 distilled water Substances 0.000 description 8
- 239000008103 glucose Substances 0.000 description 8
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 8
- 235000019341 magnesium sulphate Nutrition 0.000 description 8
- 239000001888 Peptone Substances 0.000 description 6
- 108010080698 Peptones Proteins 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 6
- 229940041514 candida albicans extract Drugs 0.000 description 6
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 6
- 239000000284 extract Substances 0.000 description 6
- 235000019319 peptone Nutrition 0.000 description 6
- 239000012138 yeast extract Substances 0.000 description 6
- 240000008790 Musa x paradisiaca Species 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 4
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 description 4
- 229910052921 ammonium sulfate Inorganic materials 0.000 description 4
- 235000011130 ammonium sulphate Nutrition 0.000 description 4
- YXVFQADLFFNVDS-UHFFFAOYSA-N diammonium citrate Chemical compound [NH4+].[NH4+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O YXVFQADLFFNVDS-UHFFFAOYSA-N 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229940099596 manganese sulfate Drugs 0.000 description 4
- 235000007079 manganese sulphate Nutrition 0.000 description 4
- 239000011702 manganese sulphate Substances 0.000 description 4
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 4
- 239000002609 medium Substances 0.000 description 4
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 description 4
- 229920000053 polysorbate 80 Polymers 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- 235000017281 sodium acetate Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000001334 starch sodium octenyl succinate Substances 0.000 description 3
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 229910000396 dipotassium phosphate Inorganic materials 0.000 description 2
- 235000019797 dipotassium phosphate Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 2
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004267 EU approved acidity regulator Substances 0.000 description 1
- 244000157072 Hylocereus undatus Species 0.000 description 1
- 235000018481 Hylocereus undatus Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002924 anti-infective effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001523 saccharolytic effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- -1 sodium dihydrogen phosphate propane diols Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 239000002562 thickening agent Substances 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation method of roasting-type fermentation jam, belong to bakery product processing technique field.According to natural, nutrition, health, convenient modern food theory, jam basic material and probiotics fermention carbon source are used as using banana, using low temperature deoxygenation mashing technology, composite probiotics ferment technology and low temperature modulation technique processing and fermentation jam, the viable count that probiotics is made is high, the high and resistant to elevated temperatures low-sugar type of content of functional component and baking-type probiotics fermention jam, with flavour, good exterior quality and mouthfeel, it is highly suitable to be applied in baking goodses.
Description
Technical field
The present invention relates to a kind of preparation method of roasting-type fermentation jam, belong to food processing field.
Background technology
Jam is the important auxiliary material for processing bakery, is widely used in frequently as sandwich, fillings or roof trim etc.
On bread and cake.Jam is increasingly welcome by consumer at present, is mainly adapted to the allegro paces in modern metropolitan cities, is
The collocation of simple and convenient food is preferred.Traditional jams be using fruit as raw material, add sugar and other acidity regulators after boil and
Into, the edible way of fruit so can be not only enriched, also can long-time preservation.Compound nectar is will to concentrate fruit or fruits and vegetables
It is obtained after mixing, compared to single jam, all there is larger lifting in color, taste, nutritional ingredient and enrich.Mesh
The jam product of the preceding single raw material of in the market is in the majority, and color and luster, taste are single, and nutritional ingredient not enough balances, by add it is a kind of or
Compound nectar is made in more than one other raw materials.Meanwhile other nutritional ingredients also can be effectively made up, reach balanced nutritious mesh
's.Compound nectar is also the trend place of following jam market development.
The product to ferment obtained by jam, aromatic flavour, aftertaste are enriched, and even tissue is fine and smooth, and free-running property is good.In general is sent out
Its production temperature of ferment jam or sterilization temperature are higher, not only change original local flavor, and destroy original nutritional ingredient.Together
When, substantial amounts of sugar typically can be all added in fermentation jam, does not meet the requirement of low sugar fillings trend.Probiotics fermention jam utilizes
The fermentation of probiotics and the effect for adjusting enteron aisle, the fragrant of fruit is remained, add ferment local-flavor, while also improve battalion
Value is supported, the ecological balance of gut flora can also be maintained, suppresses pathogen with anti-infective, raising immunity of organisms.Probiotics
The problem of most important principle of jam is exactly viable count, also to be held on the premise of the exclusive mouthfeel of jam, natural texture is ensured
By the test of high temperature (150~250 DEG C).For existing probiotics jam report simply using jam as finished product, its is further
Application is very narrow, is suitable as cake, bread surface decoration and seasoning, or in dairy products, frozen food, it is impossible to should
For in bakery.
Bakee jam and be with delicate mouthfeel, outward appearance made of fresh fruit grain, fruit (meat) slurry or fruit juice it is sparkling and crystal-clear, it is beautiful in colour, can
Plasticity is strong and non-discolouring, indeformable, not spoiled a kind of baking material in baking process, is widely used in the folder of bakery
In the heart, fillings and incrustation.Recently as the fast development of bakery industry, the demand for bakeing jam is more and more prosperous.
Due to bakery processing characteristic, it is desirable to which bakeing jam has good resistance to baking property, is baked under high temperature (150~250 DEG C)
When, occur without during as sandwich or fillings cave in, swollen filling, moisture loss phenomena such as, occur without surface during as incrustation and rise
Skin, shriveling, produce phenomena such as bubble.
In order to cater to diet prevailing custom healthy in society, some natural health types and the wider jam of application are developed
It is a kind of new demand and trend.At present the most powerful product of the function studied in the world be mainly more than all kinds of microorganism groups into
Composite reactive probiotics, it is widely used in bioengineering, industrial or agricultural, food security and life and health field.
All had been reported that on fermentation jam and heat resistant type jam at present.But will fermentation jam (particularly probiotics jam)
It yet there are no applied to the report in bakery product.Problem of both being primarily present, first, the problem of flavor retains；It is but prebiotic
The problem of bacterium viable count.This patent is adapted to characteristic fruit fermentation by probiotics bacterial screening, selection choosing, and during the fermentation
The composite bacteria of the multiple functions composition such as organic acid, polyphenol can be produced, establishes probiotics fermention regulation and control mark.Adjusted again by low temperature
Technology processed obtains high-activity probiotics and the fermentation jam of heat resistance, and is finally applied in bakery product.
The content of the invention
Instant invention overcomes in the prior art the shortcomings that, there is provided a kind of preparation method of roasting-type fermentation jam, be made
Low-sugar type jam, product ensure that the number of viable of probiotics, and compound prebiotics, and content of functional component is high, has
Good heat endurance, system viscosity and retentiveness, the problem of the preservation characteristic and probiotics heat resistance of fermentation jam is captured.
Meanwhile make product that there is flavour, good exterior quality and mouthfeel, it is highly suitable to be applied in baking goodses.
In order to solve the above-mentioned technical problem, the present invention is achieved by the following technical solutions：
A kind of preparation method of roasting-type fermentation jam, comprises the following steps：
1) selection and culture of fermented bacterium
Including：A bacterium are fermentable fiber monad FS-JZ0080；B bacterium are aspergillus niger UV-11；C bacterium are bacillus coagulans
Bc-33；D bacterium are Lactobacillus plantarum Lp-56；E bacterium are bacillus subtilis E20；
2) preparation of seed liquor
Comprise the following steps：
2.1 actication of culture
Bacterium powder is poured into respectively take 9% sterile saline, activate 30 minutes at 37 DEG C；
The preparation of 2.2 leavenings
Strain after activation is added in the culture medium after sterilizing by 10%, 37 DEG C are cultivated 24 hours；
The culture of 2.3 seed liquors
By leavening：Composite fruit juice=1:10 accesses, 37 DEG C of culture 40-60h, make seed liquor viable count>1×109Individual/
ML, it is standby；
3) preparation of probiotics fermention jam
3.1 raw material：Using banana as the basic material of carbon source, other fruit are compounded, cleaned, screening, peeling, is enucleated, cuts
Block processing, banana content should be between 25-30%；
3.2 mashing：By 1：1 adds sterilized water, is beaten using liquid nitrogen deoxygenation；
3.3 composite bacterias ferment：Shake up, A bacterium seed liquor 3-4 parts, B bacterium seed liquor 2-3 parts, C bacterium seed liquors are taken by volume
4-5 parts, D bacterium seed liquor also 4-5 parts, E bacterium seed liquor 1-2 parts, after fully mixing, added according to the 12% of the sub- liquid product of strain multiple
Close in pulp, the jam that ferments is obtained within 32 hours in 32 DEG C of fermentations.
Further, the fermentation jam obtained carries out low temperature modulation：
By FOS 4%, maltitol 4%, WPC 5% and converted starch CR3010 3.6%, octene
Base succinic acid starch sodium N-Drem 1.5%, sodium dihydrogen phosphate 1%, propane diols 1.5% are added in fermentation jam, cross colloid mill.
Further, the low temperature is modulated at 30-40 DEG C of low temperature, and low dew point dries 3-4 hours, adjusts water activity extremely
0.68-0.72。
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention focuses on the release of functional components, the reservation of original local flavor and benefit in the whole process for preparing and fermenting
Raw bacterium and the resistance to elevated temperatures of jam.Low-sugar type jam made from the invention, product ensure that the number of viable of probiotics, and multiple
Prebiotics is matched somebody with somebody, content of functional component is high, has good heat endurance, system viscosity and retentiveness, has captured fermentation fruit
The preservation characteristic of sauce and the problem of probiotics heat resistance.Meanwhile make product that there is flavour, good exterior quality and mouth
Sense, is highly suitable to be applied in baking goodses.Data shows that the product is the baking-type probiotic fruit for having certain health care functions
Sauce.
Embodiment
The preferred embodiments of the present invention are illustrated below, it will be appreciated that preferred embodiment described herein is only used
In the description and interpretation present invention, it is not intended to limit the present invention.
Embodiment 1
1st, the selection of fermented bacterium and the preparation of culture medium
A bacterium：Fermentable fiber monad FS-JZ0080, culture medium：Glucose 100g, yeast extract 5g, ammonium sulfate 1g, phosphoric acid
Potassium dihydrogen 1g, magnesium sulfate 0.5g, distilled water 1L, pH 7, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
B bacterium：Aspergillus niger UV-11, culture medium：Sucrose 30g, ammonium sulfate 3g, potassium hydrogen phosphate 1g, magnesium sulfate 0.51g, ferric sulfate
0.01g, water 1L, agar 2%, pH 6, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
C bacterium：Bacillus coagulans Bc-33, culture medium：Peptone 10g, beef extract 10g, yeast extract 5g, dibasic ammonium citrate
2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, manganese sulfate 0.25g, magnesium sulfate 0.58g, glucose 10g, lmL Tween 80, distilled water
LL, pH6.2, solid medium add 2% agar, are sterilized 20min to 35 DEG C through 121 DEG C, standby.
D bacterium:Lactobacillus plantarum Lp-56, culture medium：Peptone 10g, beef extract 10g, yeast extract 5g, dibasic ammonium citrate 2g,
Dipotassium hydrogen phosphate 2g, sodium acetate 5g, manganese sulfate 0.25g, magnesium sulfate 0.58g, glucose 10g, lmL Tween 80, distilled water lL,
PH6.2, solid medium add 2% agar, are sterilized 20min to 35 DEG C through 121 DEG C, standby.
E bacterium：Bacillus subtilis E20, culture medium：Glucose 20g, peptone 15g, sodium chloride 5g, beef extract 0.5g, steam
Distilled water 1L, 20g agar, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
2.1 actication of culture
9% sterile saline is taken in 5 10ml test tubes, by the lyophilized bacterium powder in 5 plants of bacterium ampullas in aseptic condition
Under pour into test tube kind, activated 30 minutes in earthquake water-bath at 37 DEG C.
The preparation of 2.2 leavenings
Strain after activation is added in the culture medium after sterilizing by 10%, cultivated 24 hours in 37 DEG C of insulating boxs.
The preparation of 2.3 seed liquors
By leavening：Composite fruit juice=1:10 accesses, 37 DEG C of culture 40-60h, make seed liquor viable count>1 × 109/
ML, it is standby.
3rd, the preparation of probiotics fermention jam
3.1 raw material：Select it is fresh, without rot, the banana without worm-eaten, mulberries, dragon fruit as jam material, it is cleaned,
Screening, peeling, stoning, stripping and slicing etc. are handled, and by weight proportion 3：3：4 mixing.
3.2 mashing：By gross weight 1：1 adds sterilized water, is beaten using liquid nitrogen deoxygenation.
3.3 composite bacterias ferment：Shake up, 4 parts of A bacterium seed liquor, 3 parts of B bacterium seed liquor, 5 parts of C bacterium seed liquor, D are taken by volume
Also 5 parts of strain, 2 parts of E bacterium seed liquor, after fully mixing, added according to the 12% of volume in compound pulp, in 32 DEG C of fermentations 32
Hour.
4th, low temperature is modulated
By FOS (4%), maltitol (4%), WPC (5%) and converted starch CR3010
(3.6%), starch Sodium Octenyl Succinate N-Drem (1.5%), sodium dihydrogen phosphate (1%), propane diols (1.5%) add fermentation
In jam, colloid mill is crossed, low dew point is dried 3.6 hours at 35 DEG C, water activity 0.7.
5th, jam is added in moon cake according to 30% and mixed, 200 DEG C of face fire temperature, 170 DEG C of fire in a stove before fuel is added temperature, when baking
Between 18min.Number of live bacteria of probiotics retention rate is 76.8%, and moon cake full appearance, sharp outline, decorative pattern are clear, and fillings fragrance is dense
Strongly fragrant, cake skin is oil return good, without cave in, swollen filling, moisture loss phenomena such as.
This method without adding carbohydrate, while makes fruit by compounding saccharolytic and cellulose-decomposing bacterium in fermented bacterium
Functional components in sauce fully discharge, and produce polysaccharose substance, and obtained product structural state is fine and smooth, and mouthfeel is soft.
Bacillus subtilis E20 can fermenting adding fragtant, assign product flavour, and add product antibacterial action and
Adjust the functions such as enteron aisle digestion.Used bacillus coagulans Bc-33 and Lactobacillus plantarum Lp-56 fermentation production organic acid, it is right
High temperature has certain tolerance.Along with WPC (5%), converted starch with excellent parcel performance
CR3010 (3.6%) and starch Sodium Octenyl Succinate N-Drem, as food emulsifying agent and thickener, it is possible to increase probiotics
With the heat endurance of jam.
Water activity depressant (sodium dihydrogen phosphate propane diols) is added before low temperature is modulated, can effectively reduce the moisture of jam
Activity.
The present invention according to natural, nutrition, health, convenient modern food theory, using banana as jam basic material with
Probiotics fermention carbon source, technology, composite probiotics ferment technology and low temperature modulation technique processing and fermentation are beaten using low temperature deoxygenation
Jam, the viable count height of probiotics, the high and resistant to elevated temperatures low-sugar type of content of functional component and baking-type probiotics fermention is made
Jam, there is flavour, good exterior quality and mouthfeel, be highly suitable to be applied in baking goodses.
Embodiment 2
1st, the selection of fermented bacterium and the preparation of culture medium
A bacterium：Fermentable fiber monad FS-JZ0080, culture medium：Glucose 100g, yeast extract 5g, ammonium sulfate 1g, phosphoric acid
Potassium dihydrogen 1g, magnesium sulfate 0.5g, distilled water 1L, pH 7, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
B bacterium：Aspergillus niger UV-11, culture medium：Sucrose 30g, ammonium sulfate 3g, potassium hydrogen phosphate 1g, magnesium sulfate 0.51g, ferric sulfate
0.01g, water 1L, agar 2%, pH 6, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
C bacterium：Bacillus coagulans Bc-33, culture medium：Peptone 10g, beef extract 10g, yeast extract 5g, dibasic ammonium citrate
2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, manganese sulfate 0.25g, magnesium sulfate 0.58g, glucose 10g, lmL Tween 80, distilled water
LL, pH6.2, solid medium add 2% agar, are sterilized 20min to 35 DEG C through 121 DEG C, standby.
D bacterium:Lactobacillus plantarum Lp-56, culture medium：Peptone 10g, beef extract 10g, yeast extract 5g, dibasic ammonium citrate 2g,
Dipotassium hydrogen phosphate 2g, sodium acetate 5g, manganese sulfate 0.25g, magnesium sulfate 0.58g, glucose 10g, lmL Tween 80, distilled water lL,
PH6.2, solid medium add 2% agar, are sterilized 20min to 35 DEG C through 121 DEG C, standby.
E bacterium：Bacillus subtilis E20, culture medium：Glucose 20g, peptone 15g, sodium chloride 5g, beef extract 0.5g, steam
Distilled water 1L, 20g agar, sterilized 20min to 35 DEG C through 121 DEG C, it is standby.
2.1 actication of culture
9% sterile saline is taken in 5 10ml test tubes, by the lyophilized bacterium powder in 5 plants of bacterium ampullas in aseptic condition
Under pour into test tube kind, activated 30 minutes in earthquake water-bath at 37 DEG C.
The preparation of 2.2 leavenings
Strain after activation is added in the culture medium after sterilizing by 10%, cultivated 24 hours in 37 DEG C of insulating boxs.
The preparation of 2.3 seed liquors
By leavening：Composite fruit juice=1:10 accesses, 37 DEG C of culture 40-60h, make seed liquor viable count>1 × 109/
ML, it is standby.
3rd, the preparation of probiotics fermention jam
3.1 raw material：Select it is fresh, without rot, the banana without worm-eaten, mango be used as jam material, it is cleaned, screening, shell
Skin, stoning, stripping and slicing etc. are handled, and by weight proportion 1：2 mixing.
3.2 mashing：By gross weight 1：1 adds sterilized water, is beaten using liquid nitrogen deoxygenation.
3.3 composite bacterias ferment：Shake up, 3 parts of A bacterium seed liquor, 2 parts of B bacterium seed liquor, 4 parts of C bacterium seed liquor, D are taken by volume
Also 4 parts of strain, 1 part of E bacterium seed liquor, after fully mixing, added according to the 12% of volume in compound pulp, in 32 DEG C of fermentations 32
Hour.
4th, low temperature is modulated
By FOS (4%), maltitol (4%), WPC (5%) and converted starch CR3010
(3.6%), starch Sodium Octenyl Succinate N-Drem (1.5%), sodium dihydrogen phosphate (1%), propane diols (1.5%) add fermentation
In jam, colloid mill is crossed, low dew point is dried 3.6 hours at 40 DEG C, water activity 0.68.
The 5th, jam is coated in the crust surface proofed, be sent into baking box, 170 DEG C of face fire temperature, fire in a stove before fuel is added temperature 190
DEG C, baking times 15min.Number of live bacteria of probiotics retention rate is 69.5%, and sauce body is more strong, does not scatter, and does not cave in, no gas
Bubble, surface color depth, delicate mouthfeel, gives off a strong fragrance.
Finally it should be noted that：The preferred embodiments of the present invention are these are only, are not intended to limit the invention, although
The present invention is described in detail with reference to embodiment, for those skilled in the art, it still can be to foregoing
Technical scheme described in each embodiment is modified, or to which part technical characteristic carry out equivalent substitution, but it is all
Within the spirit and principles in the present invention, any modification, equivalent substitution and improvements made etc., the protection of the present invention should be included in
Within the scope of.
Claims (3)
1. a kind of preparation method of roasting-type fermentation jam, it is characterised in that comprise the following steps：
1) selection and culture of fermented bacterium
Including：A bacterium are fermentable fiber monad FS-JZ0080；B bacterium are aspergillus niger UV-11；C bacterium are bacillus coagulans Bc-
33；D bacterium are Lactobacillus plantarum Lp-56；E bacterium are bacillus subtilis E20；
2) preparation of seed liquor
Comprise the following steps：
2.1 actication of culture
Bacterium powder is poured into respectively take 9% sterile saline, activate 30 minutes at 37 DEG C；
2.2 the preparation of leavening
Strain after activation is added in the culture medium after sterilizing by 10%, 37 DEG C are cultivated 24 hours；
The culture of 2.3 seed liquors
By leavening：Composite fruit juice=1:10 accesses, 37 DEG C of culture 40-60h, make seed liquor viable count>1×109Individual/mL, it is standby
With；
3) preparation of probiotics fermention jam
3.1 raw material：Using banana as the basic material of carbon source, compound other fruit, cleaned, screening, peeling, stoning, at stripping and slicing
Reason, banana content should be between 25-30%；
3.2 mashing：By 1：1 adds sterilized water, is beaten using liquid nitrogen deoxygenation；
3.3 composite bacterias ferment：Shake up, A bacterium seed liquor 3-4 parts, B bacterium seed liquor 2-3 parts, C bacterium seed liquors 4-5 are taken by volume
Part, D bacterium seed liquor also 4-5 parts, E bacterium seed liquor 1-2 parts, after fully mixing, added according to the 12% of the sub- liquid product of strain compound
In pulp, the jam that ferments is obtained within 32 hours in 32 DEG C of fermentations.
A kind of 2. preparation method of roasting-type fermentation jam according to claim 1, it is characterised in that obtained fermentation jam
Carry out low temperature modulation：
By FOS 4%, maltitol 4%, WPC 5% and converted starch CR3010 3.6%, octenyl amber
Amber acid-starch sodium N-Drem 1.5%, sodium dihydrogen phosphate 1%, propane diols 1.5% are added in fermentation jam, cross colloid mill.
3. a kind of preparation method of roasting-type fermentation jam according to claim 2, it is characterised in that the low temperature is modulated at
At 30-40 DEG C of low temperature, low dew point dries 3-4 hours, adjusts water activity to 0.68-0.72.
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| CN111548941A (en) * | 2020-04-26 | 2020-08-18 | 黑龙江金象生化有限责任公司 | Method for activating freeze-dried strain |
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