CN108041390A - Groundcherry probiotics symbiotic fermentation method - Google Patents

Groundcherry probiotics symbiotic fermentation method Download PDF

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Publication number
CN108041390A
CN108041390A CN201810035401.9A CN201810035401A CN108041390A CN 108041390 A CN108041390 A CN 108041390A CN 201810035401 A CN201810035401 A CN 201810035401A CN 108041390 A CN108041390 A CN 108041390A
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enzymolysis
groundcherry
fermented
beverage
fermentation
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于江洋
吕梓博
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Heilongjiang Baishi Girl Food Co Ltd
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Heilongjiang Baishi Girl Food Co Ltd
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    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • A23L33/14—Yeasts or derivatives thereof
    • 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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Abstract

The invention belongs to food processings and technical field of biological fermentation, and in particular to a kind of groundcherry probiotics symbiotic fermentation method.Comprise the following steps：（1）By groundcherry original fruit by mashing, enzymolysis, filtering, enzymolysis pulp is made；（2）Glucose and water are added in into enzymolysis pulp, it is warming up to 95 105 DEG C, 15 25min are kept the temperature, after being subsequently cooled to 28 32 DEG C, inoculation yeast bacterium, it ferments after 40 60h, acetobacter xylinum is inoculated, then 30 34 DEG C of 60 80h of culture inoculate lactobacillus acidophilus, 30 34 DEG C of 18 32h of culture, obtain fermented wintercherry liquid.In vaccination ways provided by the invention, three kinds of strain mutualisms in yeasting, it consumes glucide and is used for own growth and metabolism, by the processing mode that " enzymolysis+probiotics common fermentation " is carried out to groundcherry original fruit, and the condition of enzymolysis and fermentation step technique is precisely controlled, so that nutrition is balanced between organic acid, polysaccharide and amino acid in final tunning, and have effects that hypoglycemic.

Description

Groundcherry probiotics symbiotic fermentation method
Technical field
The invention belongs to food processings and technical field of biological fermentation, and in particular to a kind of groundcherry probiotics symbiotic fermentation Method.
Background technology
Groundcherry, scientific name wintercherry also known as franchet groundcherry persistent calyx or fruit, cold slurry, vinegar slurry, Chinese lantern etc., are plant of Solanaceae (Physalis alkekehgi L. var.franchetii (Mast.) Makino).Fruit is spheroidal berry, in orange red when ripe, There are the calyx expanded such as lantern-shaped to be loosely enclosed in outside berry outside.From the seventies in last century, scientific worker begins to The chemical composition of groundcherry is studied.Up to the present, separation identifies multiclass compound from wintercherry fruit, including steroid Body class（Physagulin, withanolide）, sterols（Wintercherry sterol A, B）, flavonoids（Cyanidenon, cyanidenon glucose Glycosides, phytolaccanine, Quercetin）, organic acid（It is oxalic acid, citric acid, caffeic acid, syringic acid, cinnamic acid, forulic acid, Glycolic acid, anti-bad Hematic acid etc.）, carotenoid（Zeaxanthin, lutein and beta-cryptoxanthin）, 16 kinds of amino acid and wintercherry polysaccharide etc..
The effect of groundcherry fruit juices are sour, tool clearing heat and eliminating phlegm, reducing pharyngeal swelling, treating stranguria dampness removing is exploitation healthy food Rare quality raw materials.The converted products of groundcherry is only limitted to fruit wine, jam, preserved fruit, jelly, fruit juice, beverage, sugar at present Fruit filling, sandwich fruitcake, can etc., and belong to the low value-added product of preliminary working.
Probiotics（Probiotics）It is that one kind is played a role by improving the balance of host intestine microorganism species Active microorganism is the important physiological bacteria of human body intestinal canal, can promote the ecological balance of gut microflora, and having improves Intestinal microflora promotes the multiplication of beneficial bacterium in enteron aisle, the growth for inhibiting harmful bacteria, elimination carcinogen, raising body to exempt from Epidemic disease power reduces cholesterol, slows down the important physiological function such as lactose intolerance, for hypertension, hyperlipidemia, heart disease, diabetes With the prevention important in inhibiting of cancer.Therefore, groundcherry probiotics fermented beverage will fully develop talents in health drink industry, Generate good economic benefit and social benefit.
Chinese patent literature CN106889401A discloses a kind of blueberry mushroom ma's composite beverage and preparation method thereof, by as follows The raw material of parts by weight is made：30-60 parts of blueberry, 50-80 parts of mushroom ma, 20-30 parts of grape, 20-35 parts of white granulated sugar, drinking water 50- 100 parts and 3-8 part of saccharomycete, blueberry and mushroom ma pass through saccharomycetes to make fermentation respectively, then allocate and blend again, composite beverage.It should While beverage can supplement needed by human body nutriment, there is clearing heat and detoxicating, nourishing the stomach moistening lung, invigorating the spleen nourishing the liver, lipid-lowering weight-reducing Effect, beneficial to health.But by single fermentation, mushroom ma's fruit nutritional ingredient is not fully utilized, and there are mouthfeels It is difference, the defects of former fruit flavor is insufficient, also hypoglycemic there is no proposing to have effects that.
The content of the invention
Therefore, the technical problem to be solved in the present invention be to overcome in the prior art mushroom ma fruit fermentation process cannot simply fill Point using its nutritional ingredient, gained drink poor taste, without effect of lowering blood sugar or effect of lowering blood sugar unobvious the defects of, so as to carry For a kind of symbiotically fermented method of mushroom ma fruit probiotics and gained fermented slurry in terms of hypoglycemic and prepare health beverages On the way.
In order to solve the above technical problems, the application adopts the following technical scheme that：
A kind of groundcherry probiotics symbiotic fermentation method, comprises the following steps：
（1）By groundcherry original fruit by mashing, enzymolysis, filtering, enzymolysis pulp is made；
（2）Glucose and water are added in into enzymolysis pulp, is warming up to 95-105 DEG C, 15-25min is kept the temperature, is subsequently cooled to 28-32 After DEG C, inoculation yeast bacterium ferments after 40-60h, inoculates acetobacter xylinum, then 30-34 DEG C of culture 60-80h inoculates acidophilus Lactobacillus, 30-34 DEG C of culture 18-32h, obtains fermented wintercherry liquid.
Preferably, with volume basis, the saccharomycete, acetobacter xylinum and total inoculum concentration of lactobacillus acidophilus are 4-12%, Middle saccharomycete：Acetobacter xylinum：The volume ratio of lactobacillus acidophilus is 1:2-3:1-3.
Preferably, the hydrolysis temperature is 60-65 DEG C, enzymolysis time 60-70min, and complex enzyme additive amount is 0.1- 0.4g/L。
Preferably, the composition of the complex enzyme is the U/mL of pectase >=150,000, the U/mL of cellulase >=100,000, zytase >=5 ten thousand U/mL, the U/mL of 1,4 beta-glucanase >=50,000.
Preferably, the volume ratio composition of the complex enzyme is pectase：Cellulase：Zytase：1,4 beta-glucanase=6: 2:1:1。
Preferably, the additive amount of the glucose is the 4-10% of groundcherry original fruit gross mass.
Preferably, the volume of the glucose and water and enzymolysis pulp volume ratio are 0.35-0.45.
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, obtains including above-mentioned fermentation process Fermented wintercherry liquid.
Preferably, beverage per ton includes：Fermented wintercherry liquid 190-200L, propylene glycol alginate 1.3-1.6kg, tripolyphosphate Sodium 0.4-0.6kg, citric acid 1-1.3kg, palatinose 95-105kg.
Preferably, which is characterized in that beverage per ton includes：Fermented wintercherry liquid 200L, propylene glycol alginate 1.5kg, trimerization Sodium phosphate 0.5kg, citric acid 1.25kg, palatinose 100kg.
Technical solution of the present invention has the following advantages that：
1. groundcherry probiotics symbiotic fermentation method provided by the invention, since different vaccination ways directly affect the life of strain Long breeding and metabolism, and then influence the process of fermentation and the quality of probiotics symbiotic fermentation beverage, according to lactobacillus acidophilus, The symbiosis of acetobacter xylinum and saccharomycete in groundcherry pulp, it is stringent to control inoculation order and mode, using specific common The process route of hair tonic ferment ferments.In vaccination ways provided by the invention, three kinds of strains are mutually beneficial common in yeasting Raw, consumption glucide is used for own growth and metabolism, and total sugar content reduces in gained fermented wintercherry liquid, total acid content rise.
2. the present invention is by the processing mode to groundcherry original fruit progress " enzymolysis+probiotics common fermentation ", by enzymolysis With being precisely controlled for the condition of fermentation step technique so that can between organic acid, polysaccharide and amino acid in final tunning It realizes and cooperates and have effects that hypoglycemic.
3. the fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, sweet mouthfeel is tasty and refreshing, flavour is suitable People, has groundcherry typical orange red and strong wintercherry fragrance and taste, and sensory evaluation scores are deep to be disappeared by vast more than 75 The welcome of Fei Zhe, especially diabetes patient.
Specific embodiment
In order to be better understood from the present invention, with reference to embodiment, the present invention is described in further detail.But this The protection domain of invention is not limited to the scope that embodiment is stated.Experimental method described in following embodiments and comparative example, Unless otherwise specified, it is conventional method；The reagent and material unless otherwise specified, commercially obtain.This hair The offer producer for the complex enzyme that bright embodiment is selected is Ningxia jade of the He family bio tech ltd, is specially pectase hsb- 02nd, cellulase hsb16, zytase hsb-13,1,4 beta-glucanase 9025-70-1.
Embodiment 1
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 400kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 30 DEG C, After inoculation yeast bacterium 90L, 30 DEG C of ferment at constant temperature 2d, acetobacter xylinum 270L is inoculated, then 32 DEG C of constant temperature incubation 3d are inoculated thermophilic Lactobacillus lactis 140L, 32 DEG C of constant temperature incubation 2d, fermentation ends obtain fermented wintercherry liquid A.
Embodiment 2
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.10g/L, hydrolysis temperature is 60 DEG C, enzymolysis Time is 70min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 160kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 95 DEG C, keeps the temperature 25 minutes, after being subsequently cooled to 28 DEG C, connects After Yeasts 90L, ferment at constant temperature 60h, acetobacter xylinum 180L, 30 DEG C of constant temperature incubation 80h are inoculated, then inoculate acidophilus breast Bacillus 90L, 34 DEG C of constant temperature incubation 18h, fermentation ends obtain fermented wintercherry liquid B.
Embodiment 3
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.40g/L, hydrolysis temperature is 65 DEG C, enzymolysis Time is 60min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 300kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 105 DEG C, keeps the temperature 15 minutes, after being subsequently cooled to 32 DEG C, After inoculation yeast bacterium 90L, 32 DEG C of ferment at constant temperature 40h, acetobacter aceti 220L is inoculated, then 34 DEG C of constant temperature incubation 60h connect again Kind of lactobacillus acidophilus 270L, 30 DEG C of constant temperature incubation 32h, fermentation ends obtain fermented wintercherry liquid C.
Embodiment 4
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 320kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 31 DEG C, After inoculation yeast bacterium 90L, 31 DEG C of ferment at constant temperature 2d, acetobacter xylinum 270L is inoculated, then 31 DEG C of constant temperature incubation 3d are inoculated thermophilic Lactobacillus lactis 90L, 31 DEG C of constant temperature incubation 2d, fermentation ends obtain fermented wintercherry liquid D.
Embodiment 5
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 320kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 33 DEG C, After inoculation yeast bacterium 90L, 33 DEG C of ferment at constant temperature 2d, acetobacter xylinum 270L is inoculated, then 33 DEG C of constant temperature incubation 3d are inoculated thermophilic Lactobacillus lactis 315L, 31 DEG C of constant temperature incubation 2d, fermentation ends obtain fermented wintercherry liquid E.
Embodiment 6
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, beverage per ton include：Fermented wintercherry liquid A 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus are pure Water.
Embodiment 7
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, beverage per ton include：Fermented wintercherry liquid B 190L, propylene glycol alginate 1.6kg, sodium tripolyphosphate 0.4kg, citric acid 1.3kg, palatinose 95kg, surplus are pure water.
Embodiment 8
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, beverage per ton include：Fermented wintercherry liquid C 200L, propylene glycol alginate 1.3kg, sodium tripolyphosphate 0.6kg, citric acid 1kg, palatinose 105kg, surplus are pure water.
Embodiment 9
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, beverage per ton include：Fermented wintercherry liquid D 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus are pure Water.
Embodiment 10
The fermented wintercherry beverage being prepared with fermented wintercherry liquid provided by the invention, beverage per ton include：Fermented wintercherry liquid E 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus are pure Water.
Comparative example 1
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, filtering, add 400kg glucose, adding technology water to zymotic fluid total volume 4500L thereto.Zymotic fluid heats up To 100 DEG C, 20 minutes are kept the temperature, after being subsequently cooled to 30 DEG C, after inoculation yeast bacterium 90L, 30 DEG C of ferment at constant temperature 2d, inoculates wooden vinegar Bacillus 270L, 32 DEG C of constant temperature incubation 3d, then inoculate lactobacillus acidophilus 140L, 32 DEG C of constant temperature incubation 2d, and fermentation ends obtain sour Starch zymotic fluid H.
Comparative example 2
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 400kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 30 DEG C, After inoculation yeast bacterium 90L, 30 DEG C of ferment at constant temperature 2d, acetobacter xylinum 270L, lactobacillus acidophilus 140L, 32 DEG C of constant temperature incubations are inoculated 3d, fermentation ends obtain fermented wintercherry liquid I.
Comparative example 3
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 400kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 30 DEG C, Then inoculation yeast bacterium 90L, acetobacter xylinum 270L, 32 DEG C of constant temperature incubation 3d inoculate lactobacillus acidophilus 140L, 32 DEG C of constant temperature trainings 2d is supported, fermentation ends obtain fermented wintercherry liquid J.
Comparative example 4
A kind of groundcherry probiotics symbiotic fermentation method, concrete operation step are：By quick-frozen groundcherry original fruit 4000kg, through beating The techniques such as slurry, enzymolysis, filtering, wherein the condition digested is：Complex enzyme additive amount is 0.30g/L, hydrolysis temperature is 62 DEG C, enzymolysis Time is 65min, and the composition of complex enzyme is：The U/mL of pectase >=150,000：The U/mL of cellulase >=100,000：Zytase >=50,000 U/mL：The U/mL of 1,4 beta-glucanase >=50,000（6:2:1:1）, enzymolysis pulp is made, 400kg glucose is added into enzymolysis pulp, Adding technology water is to zymotic fluid total volume 4500L.Zymotic fluid is warming up to 100 DEG C, keeps the temperature 20 minutes, after being subsequently cooled to 30 DEG C, Inoculation yeast bacterium 90L, acetobacter xylinum 270L, lactobacillus acidophilus 140L, 32 DEG C of constant temperature incubation 3d, fermentation ends obtain fermented wintercherry Liquid K.
Comparative example 5
The fermented wintercherry beverage that the fermented wintercherry liquid provided with comparative example of the present invention is prepared, beverage per ton include：Wintercherry is sent out Zymotic fluid H 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus For pure water.
Comparative example 6
The fermented wintercherry beverage that the fermented wintercherry liquid provided with comparative example of the present invention is prepared, beverage per ton include：Wintercherry is sent out Zymotic fluid I 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus For pure water.
Comparative example 7
The fermented wintercherry beverage that the fermented wintercherry liquid provided with comparative example of the present invention is prepared, beverage per ton include：Wintercherry is sent out Zymotic fluid J 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus For pure water.
Comparative example 8
The fermented wintercherry beverage that the fermented wintercherry liquid provided with comparative example of the present invention is prepared, beverage per ton include：Wintercherry is sent out Zymotic fluid K 200L, propylene glycol alginate 1.5kg, sodium tripolyphosphate 0.5kg, citric acid 1.25kg, palatinose 100kg, surplus For pure water.
Experimental example
1 beverage mouthfeel is tested
1.1 standards of grading
1 fermented wintercherry beverage sensory evaluation scores standard of table
1.2 test result
The fermented wintercherry beverage that the embodiment of the present invention and comparative example are prepared is stood after a week, is carried out according to the standard of table 1 Subjective appreciation.Evaluation result is shown in Table 2.
2 fermented wintercherry beverage results of sensory evaluation of table
As can be known from the table data, the inoculation of strain all generates the mouthfeel of beverage and directly makees in enzymatic hydrolysis condition and symbiotic fermentation With.By both " enzymolysis+probiotics common fermentation " cooperation and the control of process conditions, sour-sweet tasty and refreshing, flavour can be just accessed Pleasant fermented wintercherry beverage.
Organic acid content is analyzed
To investigate Calyx seu fructus physalis juice（It is squeezed the juice using groundcherry original fruit instead of product made from fermented wintercherry liquid A, similarly hereinafter）And fermented type The distribution situation of organic acid content in fermented beverage selects LC-20A type high-efficient liquid phase analysis instrument to the embodiment of the present invention and comparison The content of organic acid is detected in example and Calyx seu fructus physalis juice, and the results are shown in Table 3.
Organic acid content analysis result (g/L) in 3 Calyx seu fructus physalis juice of table and fermented beverage
As shown in Table 3, organic acid total content is significantly raised compared in fruit juice in fermented wintercherry type fermented beverage, wherein elevation amplitude compared with Big is lactic acid and acetic acid.Oxalic acid, tartaric acid, gluconic acid, citric acid, the content of succinic acid have a degree of growth, rich The variation of horse acid content is little, and content is relatively low, and malic acid content is minimum so that undetected.
Contained organic acid has not only continued the organic acid in fruit juice in fermented beverage, also comprising in fermentation process Generated organic acid, the factors such as fruit raw material, fermentation method can cause the difference of kinds of organic acids and content.With fermentation The progress of process, original part nutriment can change into organic acid in fruit juice.It can be generated in alcoholic fermentation process a certain amount of Citric acid, citric acid is fermented into acetic acid in the case where lactobacillus acidophilus acts on, while citric acid can become volatile acid and be consumed one Part.During acetic fermentation, ethyl alcohol in zymotic fluid can be converted into acetic acid by acetobacter xylinum, and be metabolized generation gluconic acid. Lactobacillus acidophilus is metabolizable to generate lactic acid, citric acid etc..The succinic acid overwhelming majority comes from glucide in alcoholic fermentation process Product after fermentation.
Organic acid content is higher in fermented wintercherry type fermented beverage, and species is enriched, wherein acetic acid and lactic acid content highest, is Main acid former collectively forms main body organic acid, in addition also containing citric acid, tartaric acid, succinic acid etc. with oxalic acid etc..Vinegar Tart flavour quality, resiliency and acidity and the species of organic acid, content composition and mutually ratio have direct relation, and acetic acid is in vinegar Main acid, has irritation；Lactic acid mouthfeel is dense；The soft frankness of gluconic acid；Succinic acid has fresh, fragrance；Citric acid tart flavour It is mellow and full；Fumaric acid frankness but slightly astringent taste；Malic acid, citric acid, succinic acid, gluconic acid can buffered acetic acid irritation, carry The gentle property of tart flavour of top-quality vinegar.Organic acid content and its distinctive taste are the principal elements for forming fermented beverage uniqueness sense of taste.Hair The taste of particular organic acids can adjust acetic acid strong impulse in ferment type fermented beverage, and the mouthfeel for making fermented beverage is more soft With it is mellow, the complication of the tart flavour of fermented beverage has benefited from the presence of organic acid, assigns fermented beverage with characteristic.
Analysis of amino acids
The vital movement relation of amino acid and biology is very close, forms protein in organism.Amino acid is in synthesis brain egg It plays an important role in terms of bletilla neurotransmitter, the major function of amino acid includes：The improvement of sleep quality, memory It improves, the maintenance of nervous system activity etc..Abundant amino acid is the reason for fermented beverage taste is mellow, soft, while also right Tart flavour plays cushioning effect.Amino acid accounts for critical role in fermented beverage composition, and the taste of fermented beverage is mainly by amino acid Influence, the fragrance of fermented beverage is exactly that the ester of amino acid and alcohols reaction generation comes out.Weigh fermented product flavor An important indicator be free amino acid in product content.It is required and non-that amino acid can be divided into from the angle of trophic function Essential amino acid.To investigate the distribution situation of amino acid standard items, L-8800 type amino-acid analyzers is selected to be detected it. By the analysis respectively to amino acid content testing result in Calyx seu fructus physalis juice and fermented beverage, Calyx seu fructus physalis juice and hair are determined Free amino acid percentage in 17 in ferment type fermented beverage.It the results are shown in Table 4.
The analysis result (%) of 4 amino acid of table
Note：* what is marked is essential amino acid
As shown in Table 4, Calyx seu fructus physalis juice and fermented beverage（Embodiment 6）In contain more rich 17 kinds of free amine groups Acid, species is more complete, in Calyx seu fructus physalis juice total amino acid content be 0.17726%, wherein proline, arginine, alanine content compared with It is high；Total amount of essential amino acids is 0.04901%, it is necessary to which threonine and phenylalanine content are higher in amino acid.It is and fermented Total amino acid content is 0.21153%, wherein proline content highest in beverage；Total amount of essential amino acids is 0.06043%, it is necessary to ammonia Threonine content highest in base acid.Total amino acid content and each component content are raised after Calyx seu fructus physalis juice is fermented, wherein Proline, content of glutamic acid increase more apparent.
The enzyme that fermentation is generated using microorganism, the macromolecular substances such as protein in substrate of degrading, by change its ingredient come Improve product special flavour and nutritive value.Macro-molecular protein is decomposed into free amino acid by the enzyme that strain is secreted in zymotic fluid；Hair Partial amino-acid then results from the Nutrition and Metabolism during strain fermentation in ferment beverage.Glutamic acid and tianmenine are important fresh Taste substance, the raising of their contents help to improve the flavor of fermented wintercherry beverage.As long as and malt and fruity come from it is bright Propylhomoserin, isoleucine and valine.
Polyoses content is analyzed
Essential part of the polysaccharide as organism, having reduces the life such as blood glucose, anti-oxidant, antitumor action, antiviral Object activity.To the polysaccharide component in 6 gained fermented wintercherry beverage of embodiment, MS3100 type gas chromatograph-mass spectrometer (GC-MS)s are selected Polysaccharide component in fermented wintercherry beverage is detected, data and NIST spectrums storehouse are retrieved, polysaccharide component is determined, as a result divides It is not shown in Table 5.
Polysaccharide component analysis result in 5 fermented wintercherry type fermented beverage of table
As shown in Table 5, polysaccharide component shares 5 kinds in fermented wintercherry beverage, is respectively glucose, arabinose, mannose, lysol Sugar and xylose.It acts synergistically between polysaccharide component and amino acid and organic acid in fermented beverage, there is effect of lowering blood sugar.
By being measured to the analysis of total sugar content in a fermented beverage, the total reducing sugar of fermented beverage contains obtained by the embodiment of the present invention Amount is in 2.7-4.1 g/dL, and the total sugar content in 4.2-5.6 g/dL, fermented beverage provided by the present invention of comparative example is bright It is aobvious to reduce.
Zoopery
5.1 experimental design
Experiment is using healthy male Wistar rat 88, between every 200 ~ 220g of weight, with basal feed feeding, freely into Food and drinking-water, experimental rat are fed in cleaning plastics cage, adapt to raising 1 week.Table of random number is pressed in 88 experimental rats Method takes wherein 78（Other 10 are only used as blank control group）, the rat of empty stomach 12h is only subcutaneously injected dense by 160mg/kg/ The alloxan solution for 40g/L is spent, 5% glucose solution is given after injection 5h and drinks（Modeling 5h or so, it may appear that low blood Sugared phenomenon, even results in animal dead, give glucose solution can when the phenomenon effectively alleviated）.Afterbody is adopted after 48h Blood surveys rat blood sugar value, should shift to an earlier date empty stomach 12h when surveying blood glucose, if surveying blood glucose on an empty stomach after blood glucose value >=11.1mmol/L after 48h, 7d Value >=11.1mmol/L, then modeling success.
Successful 60 rats of modeling are randomly divided into 6 groups, diabetes group（DM groups）, positive controls（CG groups）, implement 1 group of example（A groups）, 1 group of comparative example（H groups）With 2 groups of comparative example（I groups）, every group 10, separately there is a blank control group（NG groups）10 Only.Rat is placed in plastics cage, free water and feed.Blank control group and 2mL/, diabetes group gavage physiological saline, Wintercherry pulp group（S groups）Give Calyx seu fructus physalis juice 2mL/ only, 1 group of embodiment and 1 group of comparative example, 2 groups of comparative example give fermented wintercherry Only, positive controls give Metformin hydrochloride 100mg/kg to beverage 2mL/.Continuous timing 28d every mornings feeds 1 time, gavage Period each group mouse freely ingests and drinks water.
The influence of 5.2 blood sugar concentrations
Defect of insulin secretion or effect obstacle are the immediate causes of induced Diabetic, and insulin can not only reduce the dense of blood glucose Degree can also promote carbohydrate to enter cellular oxidation decomposition and energize, diabetic's hypoinsulinism, this enters cell originally The carbohydrate of oxygenolysis all also stays in blood, so causing blood sugar in diabetic patients rise.With in last experimental group, to big The influence of mouse blood sugar concentration, the results are shown in Table 6.
The influence result of 6 rat blood sugar of table
Note：Compared with before experimentaP<0.05,bP<0.01；Compared with CG groupscP<0.05；Compared with DM groupsdP<0.01
As shown in Table 6, blood sugar concentration variation less (P before and after blank control group, diabetes rats experiment>0.05)；Intervention group （A, H, I group）Blood sugar concentration declines apparent (P before and after experiment<0.01), wherein A groups blood sugar concentration decline becomes apparent, but two Without significant difference (P between person>0.05)；Intervention group still has certain difference (P compared with positive controls<0.05).Cause This, fermented wintercherry beverage has blood glucose in diabetic rats concentration certain control action.
The influence of 5.3 urine volume
Osmotic pressure, which changes, can directly cause the variation of urine volume, and the infiltration with urine and blood plasma is pressed with substantial connection, body it is various Body fluid pervious pressure always maintains certain balance.Increasing for blood sugar concentration can raise plasma osmolarity, cause moisture flow direction thin It is extracellular, and then increase crude urine osmotic pressure, it influences proximal convoluted tubule absorption and distal convoluted tubule modulability resorption is received, so as to cause more Urine.Influence of each experimental group to rat urine volume the results are shown in Table 7.
The influence result of 7 rat urine volume of table
Note：Compared with before experimentaP<0.05,bP<0.01；Compared with CG groupscP<0.05；Compared with DM groupsdP<0.01
As shown in Table 7, intervention group（A, H, I group）Rat urine volume has significant change (P before and after experiment<0.01), with the sugar after experiment Urine disease group more also has significant difference (P<0.01), but compared with positive controls still there is different (P<0.05).Wherein A Group urine volume decline becomes apparent, but without significant difference (P between three>0.05)；Therefore, fermented wintercherry beverage is big to diabetes The diuresis symptom of mouse has apparent mitigation.
The influence of 5.4 pairs of rat portions immune organs
Even if the blood glucose and controlling of blood pressure of clinical discovery diabetic are good, chronic complicating diseases of diabetes is still present with.Greatly Quantity research shows that the damage of immune organ is the main reason for chronic complicating diseases of diabetes occurs, and thymus gland, which is that body is important, exempts from Epidemic disease organ, thymus index are one of indexs for weighing body's immunity.Influence of each experimental group to rat portions immune organ, It the results are shown in Table 8.
8 fermented wintercherry beverage of table is to the influence result of diabetes rat partial immunity organ
Note：Compared with before experimentaP<0.05,bP<0.01；Compared with CG groupscP<0.05；Compared with DM groupsdP<0.01, eP<0.05
As shown in Table 8, compared with blank control group, DM group thymus gland coefficients significantly reduce (P<0.01), intervention group（A, H, I group）Greatly Mouse thymus gland coefficient is significantly raised, but has different (P compared with DM groups<0.05).The thymus gland coefficient of diabetes rats is aobvious Writing reduces, and the thymin that thymus gland secretion generates is related with cellular immunity, and thymus gland coefficient, which is remarkably decreased, to be illustrated that there is cells to exempt from Epidemic disease functional defect.Intervention group rat chest gland coefficient dramatically increases, and the thymus gland extent of damage is substantially reduced.Therefore, fermented wintercherry beverage There is positive effect to the immune organ recovery of rat.
Obviously, the above embodiments are merely examples for clarifying the description, and is not intended to limit the embodiments.It is right For those of ordinary skill in the art, can also make on the basis of the above description it is other it is various forms of variation or It changes.There is no necessity and possibility to exhaust all the enbodiments.And the obvious variation thus extended out or Among changing still in the protection domain of the invention.

Claims (7)

  1. A kind of 1. groundcherry probiotics symbiotic fermentation method, which is characterized in that comprise the following steps：
    （1）By groundcherry original fruit by mashing, enzymolysis, filtering, enzymolysis pulp is made；
    （2）Glucose and water are added in into enzymolysis pulp, is warming up to 95-105 DEG C, 15-25min is kept the temperature, is subsequently cooled to 28-32 After DEG C, inoculation yeast bacterium ferments after 40-60h, inoculates acetobacter xylinum, then 30-34 DEG C of culture 60-80h inoculates acidophilus Lactobacillus, 30-34 DEG C of culture 18-32h, obtains fermented wintercherry liquid.
  2. 2. fermentation process according to claim 1, which is characterized in that with volume basis, the saccharomycete, acetobacter xylinum and Total inoculum concentration of lactobacillus acidophilus is 4-12%, wherein saccharomycete：Acetobacter xylinum：The volume ratio of lactobacillus acidophilus is 1:2-3:1- 3。
  3. 3. fermentation process according to claim 1, which is characterized in that the hydrolysis temperature is 60-65 DEG C, and enzymolysis time is 60-70min, complex enzyme additive amount are 0.1-0.4g/L.
  4. 4. fermentation process according to claim 3, which is characterized in that the composition of the complex enzyme is the U/ of pectase >=150,000 ML, the U/mL of cellulase >=100,000, the U/mL of zytase >=50,000, the U/mL of 1,4 beta-glucanase >=50,000.
  5. 5. fermentation process according to claim 3, which is characterized in that the volume ratio composition of the complex enzyme is pectase： Cellulase：Zytase：1,4 beta-glucanase=6:2:1:1.
  6. 6. fermentation process according to claim 1, which is characterized in that the additive amount of the glucose is total for groundcherry original fruit The 4-10% of quality.
  7. 7. fermentation process according to claim 1, which is characterized in that the volume of the glucose and water and enzymolysis pulp body Product is than being 0.35-0.45.
CN201810035401.9A 2018-01-15 2018-01-15 Groundcherry probiotics symbiotic fermentation method Pending CN108041390A (en)

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Cited By (1)

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