CN107736524B - Celery whole-pulp lactobacillus beverage and preparation method thereof - Google Patents
Celery whole-pulp lactobacillus beverage and preparation method thereof Download PDFInfo
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- CN107736524B CN107736524B CN201710887003.5A CN201710887003A CN107736524B CN 107736524 B CN107736524 B CN 107736524B CN 201710887003 A CN201710887003 A CN 201710887003A CN 107736524 B CN107736524 B CN 107736524B
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- celery
- pulp
- lactobacillus
- beverage
- syrup
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
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- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention relates to the technical field of agricultural and sideline product processing, and particularly provides a celery whole-pulp lactobacillus beverage and a preparation method thereof. The celery full-pulp lactic acid bacteria beverage is prepared by mixing and fermenting celery pulp and syrup serving as raw materials with lactic acid bacteria, is moderate in acidity, high in taste, easy to store and carry, can be drunk after a tank is opened, can effectively supplement nutritional ingredients such as dietary fibers, vitamins and flavonoid compounds rich in celery, is rich in lactic acid bacteria, has the effects of regulating gastrointestinal functions, improving immunity and the like, is suitable for various crowds, and has a wide market prospect.
Description
Technical Field
The invention relates to the technical field of agricultural and sideline product processing, and particularly relates to a celery whole-pulp lactobacillus beverage and a preparation method thereof.
Background
Celery (Apium graveolens L.) belongs to umbelliferae, belongs to herbaceous plants growing for one or three years, has a long cultivation history and wide distribution in China, and is a main green vegetable. Celery contains various trace elements necessary for human bodies, and the content of the trace elements is higher than that of common green vegetables. Mainly comprises Ca, P, Fe, Na and other elements. The 9 trace elements in celery are analyzed and measured by using an atomic absorption spectrophotometer, so that the content of the trace elements in celery leaves is much higher than that of roots and stems, particularly K, Ca, Zn and Mg elements. Therefore, celery is a cheap and natural nutrient.
Celery contains abundant flavonoid compounds. The flavonoid compound refers to a compound having C6-C3-C6The phenolic compound with structural characteristics is a natural antioxidant. Phenolic hydroxyl in the flavonoid compound is an excellent hydrogen or neutron donor, and has obvious scavenging effect on peroxidation free radicals, hydroxyl free radicals and the like which can cause various injuries of organisms at molecular level, cell level and tissue and organ level due to peroxidation on DNA, protein or biological tissue membranes and various organelles, thereby protecting the cell structure of each organ. The flavonoids in celery also have the effects of regulating the fragility and permeability of capillary vessels, inhibiting bacteria and the like. In nature, flavonoids mostly exist in a bound state (glycosides) and a small part exists in a free state (aglycones). However, most of the bound flavonoids cannot enter the blood through the small intestinal wall in human body, but are converted into free flavonoids to be absorbed into the blood after deglycosylation reaction by using hydrolase generated by probiotics (such as lactobacillus and escherichia coli) in the intestinal cavity. The free-form flavone has strong membrane permeability, is easy to permeate intestinal mucosa cells, and is easier to be absorbed by a human body compared with the bound-form flavone, so that the preparation of the free-form aglycone by changing the configuration of the flavonoid compound is an important way for improving the systemic yield of the free-form aglycone in the human body.
In addition, celery also contains various unsaturated fatty acids, vitamin A, vitamin B1, vitamin B2, vitamin c, vitamin P, coumarin derivatives, single patches, sesquipatches and the like, and also contains various amino acids, wherein 7 amino acids are necessary for human body. The method comprises the steps of measuring and analyzing amino acids in celery by using a high performance liquid chromatography, and separating and determining 16 amino acids from the celery, wherein the amino acids comprise aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, tyrosine, valine, methionine, isoleucine, phenylalanine and lysine.
At present, the deep processing varieties of celery are few, and the production of celery is mostly fresh and sold. In the fresh selling process of celery, tender petioles close to the heart of the celery are generally supplied to the market, older petioles with the outer edge accounting for about 25 percent of the total weight of the celery are removed, so that the raw materials are greatly wasted, and the environment pollution is caused due to improper treatment. With the continuous improvement of the living standard of people, the fruit and vegetable juice becomes a great trend of the development of the food industry in the 21 st century, people not only have greater and greater demands on fresh food, but also the consumption of the fruit and vegetable juice is increased year by year. Therefore, if deep processing development can be carried out on celery, excessive celery in a busy season and a large amount of celery outer margin leafstalks with leaves which are removed from fresh celery are squeezed together to obtain juice, and the juice or the celery lactobacillus beverage which has good taste and color, rich nutrition and certain food therapy and health care effects is prepared by reasonable blending or mixed fermentation with lactobacillus, so that the variety of celery deep processing products can be increased, the sustainable development of celery industry can be promoted, the resource utilization rate of celery is improved, the environment is protected, and the social benefit and the economic benefit are realized.
Lactic acid bacteria are in a wide variety of species, and at present, such bacteria found in nature are classified into at least 23 genera in terms of bacterial taxonomy. The different kinds of lactic acid bacteria have different metabolism, different fermentation characteristics and different influences on the fermentation rate, the viable count and the flavor substances. Therefore, the method screens out the lactic acid bacteria which are most suitable for fermenting the celery pulp from a plurality of types of lactic acid bacteria, improves the fermentation rate, obtains the fermented celery pulp with better flavor and taste, and simultaneously improves the content of flavonoid compounds, especially free flavone, in the celery pulp, so as to improve the absorption rate of the flavonoid compounds in the human body and enhance the immunity of the human body, and is a new research hotspot in the field.
Disclosure of Invention
The invention provides a celery whole-pulp lactobacillus beverage and a preparation method thereof, aiming at solving the problems of the prior art. According to the invention, the celery containing the stem, leaf and root tissues is added with water, crushed and then mixed with the lactobacillus strain for fermentation, so that the prepared lactobacillus beverage has good taste, rich nutrition and high flavonoid content, is beneficial to improving the immunity of the organism and maintaining the intestinal health, and has a wide market prospect.
The invention provides a celery whole-pulp lactobacillus beverage which is prepared by mixing celery pulp and syrup as raw materials with lactobacillus and fermenting.
The celery pulp is obtained by adding celery containing stems, leaves and roots and water into a colloid mill in proportion and crushing.
In some embodiments of the present invention, the celery whole milk lactobacillus beverage is prepared by the following steps:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding xylanase, glucanase and mannase into celery pulp, and performing enzymolysis for 4-8h at 45-50 ℃;
(4) filtering the celery pulp subjected to enzymolysis by using a filter membrane with the aperture of 100-120 meshes;
(5) adding 2-8% (mass volume ratio) of syrup into the filtered celery pulp, and sterilizing at 90-100 deg.C for 10-15 min;
(6) cooling the sterilized celery pulp to 25-45 ℃ according to the temperature of 106-107Inoculating lactobacillus into the celery pulp at the concentration of CFU/mL, and fermenting for 8-72h at the temperature of 25-45 ℃;
(7) and (3) rapidly cooling the fermented celery pulp to 2-10 ℃, and carrying out aseptic filling to obtain the celery whole pulp lactic acid bacteria beverage.
In some embodiments of the invention, the xylanase, the glucanase and the mannanase enzyme of step (3) are added in an amount of 5-10g/kg, 3-5g/kg and 0.5-1g/kg, respectively.
In a preferred embodiment of the present invention, the xylanase, the glucanase and the mannanase are added in an amount of 10g/kg, 4g/kg and 0.5g/kg, respectively, in step (3).
In some embodiments of the present invention, the syrup in step (5) may be selected from any one or more of white granulated sugar, brown sugar, glucose, honey, starch syrup, maltose syrup, glucose syrup, maltitol, xylitol, erythritol or isomalto-oligosaccharide.
In a preferred embodiment of the present invention, the syrup in step (5) is preferably any one or more of glucose syrup, isomaltose hypgather and honey.
In some embodiments of the present invention, the lactic acid bacteria in step (6) may be selected from lactobacillus brevis (lactobacillus brevis: (lactobacillus brevis))Lactobacillus brevis) Lactobacillus buchneri (B.), (BLactobacillus buchneri) Or Bifidobacterium adolescentis: (Bifidobacterium adolescentis) Any one or two or more of them.
In a preferred embodiment of the present invention, the lactic acid bacteria in step (6) are composed of lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis, and the ratio of viable bacteria is 1:1: 0.5.
Advantageous effects
The celery whole pulp lactic acid bacteria beverage provided by the invention is moderate in acidity, contains dietary fibers, vitamins, flavonoid compounds and other nutritional ingredients which are rich in celery stem, leaf and root tissues, the total content of flavone is up to mg/kg FW, the proportion of free flavone is up to 90.9%, and the free flavone is more easily absorbed and utilized by intestinal tracts of a human body, so that the lactic acid bacteria beverage is more beneficial to improving the absorption rate of the flavonoid compounds in celery by the human body, enhancing the anti-oxidation effect and improving the immunity of the organism. The lactobacillus beverage has long shelf life, the viable count of the lactobacillus still exceeds 60 hundred million CFU/mL after being stored for 6 months under the refrigeration condition, the total content of flavone and the content of free flavone are both slightly increased, and the market prospect is wide.
The total content of flavone in celery pulp before fermentation is improved by adding xylanase, glucanase and mannase in the preparation process of the celery full-pulp lactobacillus beverage, particularly the addition of the mannase can effectively promote the hydrolysis of the xylanase and the glucanase on celery tissues, when the addition amount of the mannase is 0.5g/kg, the synergistic promotion effect of the xylanase, the glucanase and the mannase is strongest, and the total content of the flavone in the celery pulp after enzymolysis is improved by 15 percent compared with that of a blank control group.
The preparation process also comprises the step of fermenting the celery pulp by selecting three lactic acid bacteria, namely lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis, so that the conversion of the combined flavone in the celery pulp to the free flavone can be effectively promoted, the content of the free flavone is increased, and the antioxidant effect of the celery whole pulp lactic acid bacteria beverage is further effectively improved. In particular, when three kinds of bacteria, namely lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis are mixed in a ratio of 1:1:0.5 when the celery full-pulp lactobacillus beverage is used in a compounding way, the highest total flavone content in the celery full-pulp lactobacillus beverage obtained after fermentation is 515.35 mg/kg FW, and the highest free flavone content is 90.9%; however, when the proportion of the live bacteria of the bifidobacterium adolescentis is continuously increased, the total flavone content and the free flavone proportion in the celery whole pulp lactobacillus beverage obtained after fermentation are both rapidly reduced, and unexpected effects are achieved.
Detailed Description
The present invention will be further described with reference to the following specific embodiments in the form of examples. It should not be understood that the scope of the above-described subject matter of the present invention is limited to the following examples. All the technologies realized based on the above contents of the present invention belong to the scope of the present invention.
The raw materials and reagents described in the examples of the present invention may be selected from any commercially available materials, for example:
the celery can be selected from abalone or Majiagou celery, the two celery products are geographical sign products in Shandong province, an inner core is mainly used as a sales product, and low-valued parts of the celery products comprise outer stems, leaves and roots;
the xylanase, the glucanase and the mannanase can be purchased from Weifang kang dien biotechnology limited company, wherein the enzyme activities are 5000U/g, 5000U/g and 2000U/g respectively.
The glucose syrup, isomaltooligosaccharide and honey are available from Shanghai hongyang food science and technology Limited.
The lactobacillus buchneri, bifidobacterium adolescentis and lactobacillus brevis can be purchased from China general microbiological culture collection center, and the serial numbers of the strains are CGMCC 1.40, CGMCC 1.2190 and CGMCC 1.3258 respectively.
The detection method of the total flavone content and the free flavone content in the embodiment of the invention can select the following method:
a celery flavone liquid phase detection method 1 and liquid phase detection conditions are as follows:
the mobile phase and chromatographic column adopt Waters symmetry C18 (5 μm, 4.6 mm × 250 mm) chromatographic column, and the mobile phase is methanol: phosphoric acid water solution (volume ratio) = 55: 45, pH 3.0, and flow rate is 0.8 mL/min; the detection wavelength is 370 nm, the sample injection amount is 10 mu L, and the column temperature is 25 ℃. 2. Establishment of a standard curve:
precisely weighing 1.0 mg of quercetin, 2.5 mg of luteolin and 5.0 mg of apigenin, dissolving with methanol respectively, and diluting to 10 mL to obtain 100 mg.L-1 quercetin, 250 mg/L of luteolin and 500 mg/L of apigenin stock solutions, and preparing into working solutions with different concentrations before use. Taking standard sample stock solution, diluting with methanol to obtain mixed standard sample, wherein the concentrations of quercetin are 2, 4, 6, 8 and 10 mg/L luteolin are 20, 40, 60, 80 and 100 mg/L, and the concentrations of apigenin are 50, 100, 150, 200 and 250 mg/L, respectively. 3. Sample preparation:
5g of celery pulp is put into a 250 mL ground triangular flask, 40 mL of 60% methanol aqueous solution (containing 2 mol/L HCl) is added, and the mixture is placed in a water bath at 90 ℃ for refluxing for 4 hours. Filtering with 400 mesh stainless steel filter screen, soaking the residue in 60% methanol water solution for 5min, filtering, mixing filtrates, and adding into 50 mL volumetric flask, and adding 60% methanol water solution to desired volume to obtain herba Apii Graveolentis flavone extract. Taking 1 mL of the extracting solution, filtering the extracting solution by a 0.45-micron microporous membrane to be used as an upper computer sample, and calculating the flavone content according to a standard curve by using a detection result.
Celery whole-pulp lactobacillus beverage and preparation method thereof
Example 1
A celery whole-pulp lactic acid bacteria beverage is prepared by the following steps:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding xylanase, glucanase and mannase into the celery pulp, wherein the addition amounts of the xylanase, the glucanase and the mannase are 5g/kg, 5g/kg and 0.8g/kg respectively, and carrying out enzymolysis for 8 hours at the temperature of 45 ℃;
(4) filtering the celery pulp subjected to enzymolysis by using a filter membrane with the aperture of 100-120 meshes;
(5) adding 2% (mass to volume) of glucose syrup into the filtered celery pulp; sterilizing at 95 deg.C for 10 min;
(6) cooling the sterilized celery pulp to 45 ℃ according to the proportion of 107Inoculating lactobacillus (viable ratio of Lactobacillus brevis, Lactobacillus buchneri and Bifidobacterium adolescentis is 1:1: 0.5) into the celery pulp at cfu/mL concentration, and fermenting at 45 deg.C for 8 h;
(7) and (3) rapidly cooling the fermented celery pulp to 2-10 ℃, and carrying out aseptic filling to obtain the celery whole pulp lactobacillus beverage.
Example 2
A celery whole-pulp lactic acid bacteria beverage is prepared by the following steps:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding xylanase, glucanase and mannase into the celery pulp, wherein the addition amounts of the xylanase, the glucanase and the mannase are 8g/kg, 3g/kg and 1g/kg respectively, and carrying out enzymolysis for 7.5h at the temperature of 48 ℃;
(4) filtering the celery pulp subjected to enzymolysis by using a filter membrane with the aperture of 100-120 meshes;
(5) adding 8 percent (mass volume ratio) of honey into the filtered celery pulp; sterilizing at 100 deg.C for 10 min;
(6) cooling the sterilized celery pulp to 25 ℃ according to the proportion of 106Inoculating lactobacillus (viable ratio of Lactobacillus brevis, Lactobacillus buchneri and Bifidobacterium adolescentis is 1:1: 0.5) into herba Apii graveolentis pulp at cfu/mL, and fermenting at 25 deg.C for 72 h;
(7) and (3) rapidly cooling the fermented celery pulp to 2-10 ℃, and carrying out aseptic filling to obtain the celery whole pulp lactobacillus beverage.
Example 3
A celery whole-pulp lactic acid bacteria beverage is prepared by the following steps:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding xylanase, glucanase and mannase into the celery pulp, wherein the addition amounts of the xylanase, the glucanase and the mannase are respectively 10g/kg, 4g/kg and 0.5g/kg, and carrying out enzymolysis for 4 hours at the temperature of 50 ℃;
(4) filtering the celery pulp subjected to enzymolysis by using a filter membrane with the aperture of 100-120 meshes;
(5) adding 5% (mass-volume ratio) isomaltooligosaccharide into the filtered celery pulp; sterilizing at 90 deg.C for 15 min;
(6) cooling the sterilized celery pulp to 35 ℃ according to the proportion of 106Inoculating lactobacillus (viable ratio of Lactobacillus brevis, Lactobacillus buchneri and Bifidobacterium adolescentis is 1:1: 0.5) into the celery pulp at cfu/mL concentration, and fermenting at 35 deg.C for 36 h;
(7) and (3) rapidly cooling the fermented celery pulp to 2-10 ℃, and carrying out aseptic filling to obtain the celery whole pulp lactobacillus beverage.
Second, performance detection of celery full-pulp lactobacillus beverage
The pH value and the viable bacteria amount of the celery whole-pulp lactobacillus beverage prepared in the embodiment 1-3 are respectively detected, and the total content of flavone and the content of free flavone in the beverage are respectively detected. The specific test results are shown in Table 1.
After the celery whole plasma lactobacillus beverage prepared in the embodiment 1-3 is refrigerated and stored at the temperature of 2-10 ℃ for 6 months, the data are repeatedly detected. The specific test results are shown in Table 2.
TABLE 1 Performance index of celery Whole milk lactobacillus beverage when leaving factory
TABLE 2 Performance index of celery Whole milk lactic acid bacteria beverage after 6 months storage
The results in table 1 show that the celery whole pulp lactobacillus beverage provided by the invention has moderate acidity, the total content of flavone is up to 515.35 mg/kg FW, the proportion of free flavone is more than 89.1%, and the free flavone is easier to be absorbed and utilized by intestinal tracts of human bodies, so that the celery whole pulp lactobacillus beverage is more favorable for improving the absorption rate of the human bodies to flavonoid compounds in celery, enhancing the antioxidant effect and improving the immunity of the organisms.
From the results in table 2, it can be seen that, compared with the indexes of leaving the factory, after the celery whole-pulp lactobacillus beverage provided by the invention is stored for 6 months under the refrigeration condition, the viable bacteria amount of the lactobacillus still exceeds 60 hundred million CFU/mL, and the total flavone content and the free flavone content are both slightly increased, so that the lactobacillus beverage provided by the invention can effectively prolong the shelf life, has high product quality in the shelf life, is beneficial to popularization and sale of the product, and has a wide market prospect.
Thirdly, the influence of the addition of the enzyme preparation on the total content of the flavone in the celery pulp
In order to further verify the influence of the addition of the enzyme preparation on the total content of flavone in the celery pulp, the applicant selects the preparation process of the celery pulp described in example 3 to carry out the following experimental design:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding an enzyme preparation sample into the celery pulp, and carrying out enzymolysis for 4 hours at the temperature of 50 ℃;
(4) filtering the celery pulp after enzymolysis by using a filter membrane with the aperture of 100 meshes;
the experimental group of celery pulp is respectively added with an enzyme preparation sample (the formula of the enzyme preparation sample is shown in table 3) for enzymolysis treatment and filtration treatment, while the blank control group of celery pulp is directly subjected to filtration treatment without enzymolysis treatment. The total flavone content was measured in the experimental group and the control group, respectively, and the specific results are shown in table 3.
TABLE 3 comparison of Total Flavonoids content in celery pulp
As can be seen from the results in Table 3, the total content of flavones in the celery pulp of the experiment group 1 treated by adding mannanase alone is hardly increased compared with the blank control group; the total content of flavone in the celery pulp of the experimental group 2 treated by adding xylanase and glucanase is improved by 8.5 percent, and the effect is obvious. Thereby showing that the xylanase and the glucanase can effectively promote the hydrolysis of celery tissues and further effectively improve the total content of flavone in the celery pulp.
Compared with the experimental group 2, the total content of flavone in the celery pulp of the experimental group 3-5 is slowly increased along with the increase of the addition amount of the mannase; when the addition amount of the mannase reaches 0.4g/kg, the total content of flavone in the celery pulp in the experimental group 6 is suddenly and greatly increased to reach 483.82 mg/kg FW; when the addition amount of the mannase exceeds 0.5g/kg, the total content of flavone in the celery pulp of the experimental group 8-11 begins to be reduced. The results show that the addition of the mannase can effectively promote the hydrolysis of the xylanase and the glucanase on the celery tissues. When the addition amount of the mannase is 0.5g/kg, the synergistic promotion effect of the xylanase, the glucanase and the mannase is strongest, the total content of flavone in the celery pulp after enzymolysis treatment is improved by 15 percent compared with that of a blank control group, and unexpected technical effects are achieved.
Fourth, the influence of compound lactobacillus fermentation on the total flavone content and the free flavone content in the celery full-pulp lactobacillus beverage
In order to further verify the influence of lactobacillus fermentation on the total content of flavones and the content of free flavones in celery pulp, the applicant selects the lactobacillus fermentation process described in example 3 to carry out the following experimental design:
adding 5 percent (mass-volume ratio) isomaltose hypgather into the celery pulp treated in the step (4) of the example 3; sterilizing at 90 deg.C for 15 min; cooling the celery pulp to 35 ℃, and then cooling the celery pulp to 10 DEG C6Inoculating lactobacillus into the celery pulp at the concentration of cfu/mL, and fermenting for 36h at 35 ℃; and (3) rapidly cooling the fermented celery pulp to below 10 ℃, and carrying out aseptic filling to obtain the celery full pulp lactobacillus beverage.
The applicant selects a plurality of lactic acid bacteria to carry out the above experiments, and as a result, the inventor finds that some lactic acid bacteria (such as lactobacillus casei, lactobacillus crispatus and streptococcus thermophilus) can not obviously increase the content of the flavone in the fermented celery pulp, and some lactic acid bacteria (such as lactobacillus bulgaricus, lactobacillus acidophilus and lactobacillus johnsonii) can increase the total content of the flavone in the fermented celery pulp to a certain extent, but the proportion of the flavone in the fermented celery pulp is not obviously increased. Finally, the applicant screens lactic acid bacteria which can effectively increase the total content of flavone and can improve the proportion of free flavone: lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis.
The types of lactic acid bacteria selected by each experimental group, and the total content of flavone and the content of free flavone in the celery whole pulp lactic acid bacteria beverage obtained after fermentation are shown in table 4.
TABLE 4 influence of lactic acid bacteria fermentation on the content of flavones and free flavones in celery pulp
From the results in table 4, it can be seen that, compared with the celery pulp before fermentation, the total content of flavone in the celery whole pulp lactobacillus beverage obtained by fermenting the selected lactobacillus brevis, lactobacillus buchneri and/or bifidobacterium adolescentis strains is generally increased by 2.6-6.1%, and the proportion of free flavone in the total flavone is significantly increased by 12.1-28.7% compared with that before fermentation. Therefore, lactobacillus brevis, lactobacillus buchneri and/or bifidobacterium adolescentis selected by the invention can effectively promote the conversion of the combined flavone in the celery pulp to the free flavone through fermentation, improve the content of the free flavone and further effectively improve the antioxidant effect of the celery whole-pulp lactobacillus beverage. In particular, when three kinds of bacteria, namely lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis are mixed in a ratio of 1:1:0.5 when the celery full-pulp lactobacillus beverage is used in a compounding way, the highest total flavone content in the celery full-pulp lactobacillus beverage obtained after fermentation is 515.35 mg/kg FW, and the highest free flavone content is 90.9%; however, when the proportion of the live bacteria of the bifidobacterium adolescentis is continuously increased, the total flavone content and the free flavone proportion in the celery whole pulp lactobacillus beverage obtained after fermentation are both rapidly reduced, and unexpected effects are achieved.
In conclusion, the celery whole pulp lactobacillus beverage provided by the invention has moderate acidity, high mouthfeel, is easy to store and carry, can be drunk after being opened, can effectively supplement dietary fibers, vitamins, flavonoid compounds and other nutritional ingredients which are rich in celery stem, leaf and root tissues, is rich in lactobacillus, has the effects of regulating gastrointestinal function, improving immunity and the like, is suitable for various crowds, and has wide market prospect.
Claims (4)
1. The celery whole milk lactobacillus beverage is characterized by being prepared by the following steps:
(1) removing etiolated and aged stems and leaves in celery, and stems and leaves damaged by diseases and pests and rotten, washing with flowing water, and draining to remove water for later use;
(2) adding celery and purified water into a colloid mill according to the mass ratio of 2:1, and crushing to obtain celery pulp;
(3) adding xylanase, glucanase and mannase into celery pulp, wherein the addition amounts of the xylanase, the glucanase and the mannase are 5-10g/kg, 3-5g/kg and 0.5-1g/kg respectively; performing enzymolysis at 45-50 deg.C for 4-8 hr;
(4) filtering the celery pulp subjected to enzymolysis by using a filter membrane with the aperture of 100-120 meshes;
(5) adding 2-8% mass volume ratio syrup into the filtered celery pulp, and sterilizing at 90-100 deg.C for 10-15 min;
(6) cooling the sterilized celery pulp to 25-45 ℃ according to the temperature of 106-107Inoculating lactobacillus into the celery pulp at the concentration of CFU/mL, and fermenting for 8-72h at the temperature of 25-45 ℃; the lactobacillus consists of lactobacillus brevis, lactobacillus buchneri and bifidobacterium adolescentis, and the ratio of viable bacteria is 1:1: 0.5;
(7) and (3) rapidly cooling the fermented celery pulp to 2-10 ℃, and carrying out aseptic filling to obtain the celery whole pulp lactic acid bacteria beverage.
2. The celery whole plasma lactic acid bacteria beverage as claimed in claim 1, wherein the addition amount of xylanase, glucanase and mannase in step (3) is 10g/kg, 4g/kg and 0.5g/kg respectively.
3. The celery whole milk lactobacillus beverage according to claim 1 or 2, wherein the syrup is one or more of white granulated sugar, brown sugar, glucose, honey, starch syrup, maltose syrup, glucose syrup, maltitol, xylitol, erythritol or isomaltooligosaccharide.
4. The celery whole milk lactobacillus beverage as claimed in claim 3, wherein the syrup is one or more of glucose syrup, isomaltooligosaccharide and honey.
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| CN103798903A (en) * | 2014-02-25 | 2014-05-21 | 青岛农业大学 | Functional celery juice beverage and preparing method thereof |
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