CN107874250A - A kind of preparation method of tara vine ferment - Google Patents

Abstract

The invention discloses a method for preparing kiwi fruit enzymes. The fresh kiwi fruit of soft dates is not resistant to storage and is easily softened under normal temperature conditions. The gradient freezing method is used for processing, which not only improves the storability, but also greatly retains the fruit. The nutritional components and bioactive substances in the fresh kiwi fruit of Jujube were extracted, and the gradient thawing method can shorten the thawing time, which is suitable for industrial production. The twice precooking method improves the juice yield of the fruit juice, and at the same time, the second precooking can dissolve the nutrients in the fruit to a greater extent, thereby improving the utilization rate of the fruit. A proper amount of V _C is added during the beating process, which inhibits the browning of the fruit juice and ensures the true color of the kiwi fruit, which is uniform in color and has a fresh fruity aroma. In addition to retaining the original nutritional content of the fruit, the product has been fermented to increase beneficial enzymes such as superoxide dismutase (SOD), lipase and protease, increasing the health care effect.

Description

A kind of preparation method of jujube kiwi fruit enzyme

technical field

The invention relates to the technical field of food processing, in particular to a method for preparing kiwi fruit ferment.

Background technique

Actinide arguta planch (Actinide arguta planch), also known as soft jujube and vine jujube, is a large deciduous vine of the genus Actinide and Actinaceae. It is widely distributed in my country, from Northeast China to Guangxi. Kiwi fruit is rich in amino acids and vitamins, among which there are more than 20 types of amino acids, and the content of vitamin _C is particularly prominent, even reaching dozens of times the content of vitamin _C in other fruits. Jujube kiwifruit has medicinal effects such as preventing cancer, clearing away heat and detoxification, promoting dampness, tonifying deficiency and benefiting loss, and protecting cardiovascular and cerebrovascular. It is a food with high edible and medicinal value, and is very suitable for the development and production of functional health food. In practical application, its products mainly include jam, candied fruit, canned food and so on.

Enzyme, also known as enzyme (enzyme), is a biologically active macromolecule rich in beneficial enzymes. It is a functional food that has become popular in Japan and Taiwan in recent years. According to its form classification, it can be divided into solid enzyme and liquid enzyme. This product is a liquid enzyme product rich in vitamin _C , amino acid, lipase, protease and superoxide dismutase (SOD) and other beneficial ingredients, which are made from the fresh fruit of kiwifruit. It has various health functions such as anti-cancer, clearing heat and protecting liver, protecting cardiovascular and cerebrovascular, regulating intestinal microorganisms, etc.

At present, there is no functional drink of kiwi fruit on the market. If the kiwi fruit is made into a liquid enzyme, since the liquid substance is easy to absorb, it can play the role of various beneficial ingredients in the kiwi fruit enzyme to a greater extent. At the same time, with the popularity of enzyme products in recent years, there are not many enzyme products produced independently in my country, so enzyme products have good development prospects. The present invention can be used as a new type of food in the market by fermenting the fermented fermented kiwi fruit of the present invention. It has more biologically active functions, and is uniform in color. prospect and consumption space.

Contents of the invention

Based on the technical problems existing in the background technology, the present invention proposes a preparation method of Actinidia jujube enzyme.

Technical scheme of the present invention is as follows:

A preparation method of kiwi fruit ferment, comprising the following steps:

A. Gradient freezing: Quick-freeze the fresh kiwi fruit after harvesting and store it at low temperature; when thawing, use the combined thawing process of water-low frequency thawing, and thaw it with water until the surface temperature of the kiwi fruit surface rises to -10℃～ When the temperature is around -8°C, thaw by low-frequency thawing;

B. Cleaning: Select the fresh kiwi fruit with the same maturity, moderate hardness, no pests and diseases, and full fruit, remove the stalk and pedicle, and wash;

C. Fruit juice preparation: After cleaning, add an appropriate amount of hot water and an appropriate amount of V _C. After the fruit becomes soft, use a beater to homogenate, filter out the pomace and fruit seeds with gauze, and add an appropriate amount of water to boil again to make the fruit More nutrients are dissolved in the fruit, which improves the utilization rate of the fruit and filters out the pomace;

D. Yeast fermentation: add white sugar and Saccharomyces cerevisiae powder to the fruit juice according to the weight ratio, fully dissolve oxygen at 28°C-30°C, and ferment for 8h-10h;

E. Lactobacillus acidophilus fermentation: add Lactobacillus acidophilus bacteria powder, ferment at 37°C for 24h-30h, then put it at 4°C for 10h-12h for post-fermentation;

F, allotment: the kiwifruit fermented liquid of jujube that obtains is added V _C and high fructose syrup to allot;

G. Sterilization: Sterilize the fermented kiwifruit ferment after deployment, and quickly cool down to 4°C-5°C.

H. Filling: Pour the sterilized enzyme into a glass bottle and seal it, which is the finished product.

Preferably, in the step A, the main process parameters of gradient freezing are: quick freezing temperature is -25°C to -30°C, freezing time is 15 to 25min, and low temperature storage temperature is -18°C to -20°C.

Preferably, in the step A, the water-low-frequency thawing composite thawing process includes the following steps: first thawing with water, and then using low-frequency thawing when the surface temperature of the kiwi fruit surface rises to about -10°C ~ -8°C to defrost.

Preferably, in the step C, the amount of _VC added is 0.2%-0.5%, and the boiling time is 45-90s.

Preferably, in the step D, 7%-9% white granulated sugar and 0.2-0.8% brewer's yeast powder are added to the fruit juice according to the weight ratio.

Preferably, in the step E, the Lactobacillus acidophilus powder is added according to the inoculum amount of 2-3%.

Preferably, in the step F, specific process parameters: the added amount of V _C is 0.2%-1.2%, and the added amount of fructose syrup is 1%-3%.

Preferably, in the step G, the sterilization condition is: sterilization at 75-85°C for 25-40 minutes.

The advantages of the present invention are: 1. The fresh fruit of Actinidia jujube is not resistant to storage, and it is very easy to become soft under normal temperature conditions. The gradient freezing method is used for processing, which not only improves the storage performance, but also greatly retains the fresh fruit of Actinidia jujube. Nutrients and biologically active substances, and the gradient thawing method can shorten the thawing time, which is suitable for industrial production. 2. Adopt twice precooking method, first precook before beating, homogenate, filter and precook the pomace again, improve the juice yield of fruit juice, and at the same time, the second precooking can make the nutrients in the fruit less The maximum degree of dissolution improves the utilization rate of the fruit. 3. A proper amount of V _C is added during the beating process to inhibit the browning of the fruit juice, and the obtained kiwi fruit enzyme color is yellow-green, which basically ensures the true color of the kiwi fruit fruit, with uniform color and fresh fruity aroma. 4. In addition to retaining the original nutrients of the fruit, the product has been fermented to increase beneficial enzymes such as superoxide dismutase (SOD), lipase and protease, increasing the health care effect.

Detailed ways

Example 1

A preparation method of kiwi fruit ferment, comprising the following steps:

Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove the fruit stalk and fruit pedicle, after washing, add hot water to pre-boil for 1min, weigh 0.3% V _C and add it to the beater for beating according to the weight of the finished enzyme, after filtering through gauze, put the pomace into hot water Continue to boil for 1 min in medium, and filter again. According to the weight ratio, add 7% white sugar and 0.5% Saccharomyces cerevisiae powder to the Jujube kiwi fruit juice, ferment at 28°C for 8 hours, then add Lactobacillus acidophilus powder according to the inoculation amount of 2.5%, and ferment at 37°C After 24 hours, post-fermentation was carried out at 4°C for 10 hours. After the fermentation is finished, _VC and fructose syrup are added for deployment, and the ratios are as follows: _VC is 0.2%, so that the total amount of added _VC is 0.5%, and fructose syrup is 1%. After blending, sterilize at 80°C for 30 minutes, quickly cool down to 4°C-5°C, and fill to obtain the finished product.

Example 2

A preparation method of kiwi fruit ferment, comprising the following steps:

Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove the fruit stalk and fruit pedicle, after washing, add hot water to pre-boil for 1min, weigh 0.5% V _C into the beater for beating according to the weight of the finished enzyme, filter through gauze, put the pomace into hot water Continue to boil for 1 min in medium, and filter again. According to the weight ratio, add 8% white granulated sugar and 0.2% Saccharomyces cerevisiae powder to the jujube kiwi fruit juice, fully dissolve oxygen, ferment at 28°C for 9 hours, then add Lactobacillus acidophilus powder according to the inoculation amount of 2%, 37 Under the condition of ℃, ferment for 27h, and put it under the condition of 4℃ for 11h for post-fermentation. After the fermentation is finished, _VC and fructose syrup are added for deployment, and the ratios are as follows: _VC is 0.7%, so that the total amount of added _VC is 1.0%, and fructose syrup is 2%. After blending, sterilize at 80°C for 30 minutes, quickly cool down to 4°C-5°C, and fill to obtain the finished product.

Example 3

A preparation method of kiwi fruit ferment, comprising the following steps:

Gradient thawing is performed on quick-frozen jujube kiwifruit with consistent maturity, moderate hardness, and no pests and diseases. Remove fruit stalks and fruit pedicles, wash them, add hot water to pre-boil for 1min, weigh 0.2% V _C into a beater for beating based on the weight of the finished enzyme, filter through gauze, and put the pomace into hot water Continue to boil for 1 min in medium, and filter again. According to the weight ratio, add 9% white granulated sugar and 0.8% Saccharomyces cerevisiae powder to the jujube kiwi fruit juice, fully dissolve oxygen, ferment at 28°C for 10h, then add Lactobacillus acidophilus powder according to the inoculation amount of 3%, 37 Under the condition of ℃, ferment for 30h, and put it under the condition of 4℃ for 12h for post-fermentation. After the fermentation is finished, add _VC , white granulated sugar and fructose syrup for deployment. The proportions are as follows: _VC is 1.2%, so that the total amount of added _VC is 1.5%, and fructose syrup is 3%. After blending, sterilize at 80°C for 30 minutes, quickly cool down to 4°C-5°C, and fill to obtain the finished product.

Comparative example 1

The gradient freezing process in Example 1 is changed to direct freezing, and the rest of the production methods remain unchanged.

Comparative example 2

The secondary precooking process in Example 1 is removed, and all the other preparation methods are unchanged.

Comparative example 3

The _VC in Example 1 is removed, and the rest of the production methods remain unchanged.

The Actinidia jujube ferment that embodiment 1-3 and comparative example 1-3 are made detects below, obtains following detection data, and concrete data is shown in Table 1;

Table 1: The detection data of the Actinidia jujube enzyme that embodiment 1-3 and comparative example 1-3 make

Polysaccharide content mg·g ^-1 Flavonoid content mg·g ^-1 Browning of juice color Example 1 8.32 4.05 no browning Example 2 8.28 4.03 no browning Example 3 8.31 4.06 no browning Comparative example 1 7.96 3.57 slight browning Comparative example 2 6.46 3.08 Browning is obvious Comparative example 3 8.32 4.05 Browning is obvious

From the above test data, it can be known that the gradient freezing process, the second precooking process, and the addition of _VC all have a significant impact on the quality of the product.

The above is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto, any person familiar with the technical field within the technical scope disclosed in the present invention, according to the technical solution of the present invention Any equivalent replacement or change of the inventive concepts thereof shall fall within the protection scope of the present invention.

Claims (8)

1. a kind of preparation method of tara vine ferment, it is characterised in that comprise the following steps：

A, gradient is freezed：Tara vine fresh fruit after adopting carry out it is quick-frozen after preserve at low temperature；During defrosting, using water-low Frequency thaws compound thawing technique, by water thawing, when tara vine surface temperature is increased to -10 DEG C~-8 DEG C or so, then Thawed by the way of low frequency defrosting；

B, clean：Consistent maturity, soft or hard appropriateness, no disease and pests harm, the tara vine fresh fruit of completely filled fruit are selected, removes carpopodium And base of fruit, clean；

C, fruit juice is produced：Appropriate hot water and appropriate V are added after cleaning_C, after fruit softening, it is homogenized, is used using beater Filtered through gauze falls pomace and fruit seed, and adds suitable quantity of water and boil again, makes more nutritional ingredient dissolutions in fruit, improves fruit Utilization rate, filter pomace；

D, saccharomycetes to make fermentation：White granulated sugar and saccharomyces cerevisiae powder are added into fruit juice according to weight ratio, under the conditions of 28 DEG C~30 DEG C, Abundant dissolved oxygen, ferment 8h~10h；

E, lactobacillus acidophilus is fermented：Lactobacillus acidophilus bacterium powder is added, ferment 24h~30h at 37 DEG C, then is placed under the conditions of 4 DEG C 10h~12h carries out after fermentation；

F, allocate：Obtained tara vine zymotic fluid is added into V_CAllocated with fructose syrup；

G, sterilize：Tara vine ferment after allotment is sterilized, is cooled to 4 DEG C~5 DEG C rapidly；

H, it is filling：Ferment after sterilizing is poured into vial, sealed, as finished product.

2. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step A, gradient The main technologic parameters freezed are：Quick freezing temperature is -25 DEG C~-30 DEG C, and freeze-off time is 15~25min, Cord blood temperature For -18 DEG C~-20 DEG C.

3. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step A, water- The compound thawing technique of low frequency defrosting, comprises the following steps：Water thawing is first passed through, treats that tara vine surface temperature is increased to -10 DEG C~-8 DEG C or so when, then using low frequency defrosting by the way of thawed.

4. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step C, V_C's Addition is 0.2%~0.5%, and boiling time is 45~90s.

5. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step D, according to White granulated sugar and 0.2~0.8% saccharomyces cerevisiae powder of the weight than the addition 7%~9% into fruit juice.

6. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step E, according to 2~3% inoculum concentration adds lactobacillus acidophilus bacterium powder.

7. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step F, specifically Technological parameter：V_CAddition be 0.2%~1.2%, the addition of fructose syrup is 1%~3%.

8. the preparation method of tara vine ferment as claimed in claim 1, it is characterised in that in described step G, sterilizing Condition is：Sterilize 25~40min at 75~85 DEG C.