CN108175015A - A kind of preparation method of plants probiotics fermentation apple pulp - Google Patents

A kind of preparation method of plants probiotics fermentation apple pulp Download PDF

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Publication number
CN108175015A
CN108175015A CN201711497642.7A CN201711497642A CN108175015A CN 108175015 A CN108175015 A CN 108175015A CN 201711497642 A CN201711497642 A CN 201711497642A CN 108175015 A CN108175015 A CN 108175015A
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fermentation
apple
liquid
lactobacillus
strain
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CN108175015B (en
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李康乐
张骋
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Jingning County Fruit Industry Co Ltd
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Jingning County Fruit Industry 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
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    • A23V2400/125—Casei
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Abstract

The invention discloses a kind of preparation methods of plants probiotics fermentation apple pulp, using apple as main fermentation raw material, add in oligomeric maltose, lactobacillus plantarum, Lactobacillus casei and lactobacillus acidophilus is used to produce apple liquid drink for fermentation strain, technological process for " clean and freeze → aqueous citric acid solution immersion → steam treatment → sodium chloride is impregnated with the mixed solution of sodium bicarbonate → mixed with sterile water and oligomeric maltose → actication of culture and be prepared into zymocyte liquid → mixed fermentation → allotment acidity → filtering → canned ".The apple liquid drink of the method for the present invention production has good mouthfeel, unique flavor, Color Quality is good, the advantages that activated spawn quantity is more in unit volume, while improvement intestinal environment is had both, maintain intestinal flora balancing function, play defaecation, defecation, prevent the effect of constipation, moreover it is possible to promote absorption of nutrient ingredients, improve the immunity of the human body.

Description

A kind of preparation method of plants probiotics fermentation apple pulp
Technical field
The invention belongs to the preparations of apple fermented beverage technical field more particularly to a kind of plants probiotics fermentation apple pulp Method.
Background technology
Fermented beverage refers to fermentation raw material (cereal, fruit, dairy products etc.) through saccharomycete, lactic acid bacteria or is allowed in the country The product modulated after strain fermentation.Kind is divided into cereal probiotic beverage, yeast bacteria beverage and sour milk beverage, wherein, Cereal probiotic beverage is the probiotics hair in the fermentation of cereal beverage, being fabricated to by probiotics such as saccharomycete, lactic acid bacterias Ferment cereal beverage；Yeast bacteria beverage is the product formed by honey, fruit etc. through saccharomycetes to make fermentation；Sour milk beverage is with fresh milk Or dairy products are raw material, lotion are made, and add in the system that the modulation such as water, liquid glucose form thereto through lactic acid bacteria class cultivation and fermentation Product.Since fermentation raw material is different with using strain, fermented beverage color and luster, taste and flavor are unique, and nutritive effect also has significantly Difference, however, which kind of fermented beverage, all saves the original nutritive value of fermentation raw material, and have probiotics fermention product Beneficial effect.
In recent years, under the vigorously supporting of local government, Jingning Apple Industry is grown rapidly, and forms million per mu yield industry bases Ground, economic benefit have accounted for 50% or so of peasant's net income, it has also become the first big pillar industry of the whole county.But due to breed structure Single, the maturity period excessively concentrates, and leads to that fruit postharvest storage, market sale pressure are big, and benefit is not in full use.In addition, At present mainly to sell based on high-quality fresh fruit, lower fresh fruit market outlet is bad and on the low side in condition, this is to Apple Industry ten It is unfavorable to divide.Therefore, apple products processing is rapidly developed.
At present, apple fabricated product mainly includes preserved fruit and fermented beverage.Since preserved fruit is more demanding to fresh fruit quality, no It can solve the sale predicament of lower apple in condition.Fermented beverage is low to the requirement of fresh fruit condition, and market outlet is good, and price is high, energy Carry out maximum economic benefit to industrial zone, become the main direction of development of apple processing.But due to strain used in fermentation and work The difference of skill technology so that fermented beverage quality differential is big in the market, it is impossible to meet the market demand.
Patent application publication CN 107319236A disclose a kind of fermented beverage formula and its system using apple as raw material Preparation Method, it is raw material to disclose by fresh milk, linden honey, lactobacillus plantarum, selenium-rich powder, isapgol husk extract and pure water, is passed through " apple cleaning → grinding takes juice → fruit juice filtering → vacuum boiling concentration (fruit juice/linden honey) → raw material (linden honey, fruit juice, plant breast Bacillus and fresh milk) vacuum sealing and cellar storage → apple breast reconciles honey → nutrient solution → canning sealing " technique fermentation is made. The fermented beverage can improve the immunity of the human body, and reduce intake of the body to cholesterol, moreover it is possible to increase satiety and reach weight-reducing effect Fruit, while have both anti-the effect for the treatment of constipation with the intestines problems such as hemorrhoid.But since the apple beverage is using normal fermentation technique, one Aspect is active relatively low during the fermentation since lactobacillus plantarum is not by activation process, and strain after the product has been formed Scale bacterium colony cannot be formed, product health-care effect is limited；On the other hand, which is concentrated using vacuum boiling, is be easy to cause brown Become, and then influence drink sense organ and mouthfeel, while can also cause a large amount of losses of nutritional ingredient, in addition, bacterium in the apple beverage Kind structure is single, and healthcare function is limited, it is impossible to meet the market demand.Patent application publication CN 105029600A are public thus A kind of production method of apple enzyme beverage has been opened, has been disclosed using apple as main fermentation raw material, green molasses has been added in, using nectar source bacterium It is fermentation strain with lactic acid bacteria, production prepares apple enzyme beverage, and concrete technology is " sorting → cleaning → 0.9%NaCl solution Immersion → cold sterilization → stripping and slicing → → apple fermenation raw liquid → is mixed with green molasses and water by the work of the strain of nectar source bacterium and lactic acid bacteria Change and be prepared into zymocyte liquid → temperature controlled fermentation → filtering ", wherein, actication of culture is simultaneously prepared into zymocyte liquid step and is：1. it takes Glycerol tube preserves one ring of strain in flat lining out, cultivates 24 hours for 30 DEG C in the incubator；2. take LB solid medium tablets In the triangular flask of 250ml specifications of one ring of the bacterium colony access equipped with 50ml seed culture fluids, prepare several pieces, be placed in shaking table, cultivate Condition：Rotating speed 200rpm, 30 DEG C of temperature, as constant temperature incubation 24 hours, fermentation seed bacterium solution；3. prepared by seed culture fluid：Pancreas Peptone 10g, yeast extract 5g, sodium chloride 10g, constant volume to 1L adjust pH=7.0.The zymotechnique solves patent application Technological deficiency existing for publication No. CN 107319236A, has activated strain and has been configured to nutrient solution and be added in fermentation system, but Since the culture solution bottom liquid in activated spawn is water, although by adding in tryptone, yeast extract and sodium chloride ensure The nutritional need of strain, but as the growth of bacterium colony, nutritional need increase, the later stage that causes to ferment slow down apparent, and then influence Ferment effect.Further, since fruit block soaking time in sodium chloride solution is long, it is easily destroyed the interior tissue of pulp, Jin Erzao Into deterioration in quality.
Invention content
It is an object of the invention to：A kind of preparation method of plants probiotics fermentation apple pulp is provided, it is oligomeric by adding in Maltose promotes flora proliferation and improves intestinal immunity, effectively improves the activation flora number in unit volume；Pass through low temperature Free water in apple is lockked in storage, a large amount of dehydrations even nutrition leak, while steam clean can not only be gone when preventing steam clean It except " wax layer " of apple crust, also combines to form bactericidal effect with aqueous citric acid solution, ensures fermentation without other microorganisms Under the conditions of carry out, avoid causing strain from competing and influence fermentation.
To achieve these goals, the present invention adopts the following technical scheme that：
A kind of preparation method of plants probiotics fermentation apple pulp, using apple as main fermentation raw material, adds in oligosaccharide malt Sugar uses lactobacillus plantarum, Lactobacillus casei and lactobacillus acidophilus to produce apple liquid drink for fermentation strain, specifically includes as follows Step：
1) after using circulating water cleaning apple 2-3 times, 0-5 DEG C of temperature, relative air humidity 70-90%, oxygen content are transferred to It is freezed 48-72 hours in less than 5% air-conditioned cold store, rapid section after taking-up；
2) apple flakes of step 1) are put into the aqueous citric acid solution that mass concentration is 0.2-0.7%, in 5-12 DEG C of item After being impregnated 30-60 seconds under part, steam treatment 5-10 minutes in rotary steam cleaning machine, sodium chloride and bicarbonate are put into after taking-up In the mixed solution of sodium, continue with 10-20 minutes；
3) sterile fermenter is packed into, and add in appropriate amounts of sterilized water and oligomeric wheat after the apple flakes that step 2) is handled well are beaten Bud sugar obtains apple pulp fermentation magma, is sealed for use；
4) using skim milk as bottom liquid, by the actication of culture of lactobacillus plantarum and Lactobacillus casei and it is prepared into zymophyte Liquid：
1. in the desinfection chamber that relative air humidity is 60-80%, skim milk is heated to 62-65 DEG C, ultraviolet lighting It penetrates lower constant temperature 20-30 minutes, water-cooled cooling obtains zymophyte culture bottom liquid to 35-40 DEG C；
2. zymophyte culture bottom liquid is fitted into vacuum flask and is placed in shaking table, under the conditions of rotating speed 200rpm, pancreas egg is added in White peptone 12-15g/100ml, yeast extract 6-10g/100ml, sodium chloride 12-15g/100ml, vitamin C 1-5mg/ 100ml, vitamin D 1-3mg/100ml, and pH value 6.5-7.2 is adjusted, obtain fermentation bacteria culture fluid；
3. it is 35-37 DEG C to adjust zymophyte culture-liquid temp, under the conditions of rotating speed 200rpm, the bacterium of Lactobacillus casei is accessed Kind, constant temperature incubation is after 15 hours；The fermentation bacteria culture fluid for being equivalent to its volume 1/5 is added, and adjusts pH value 6.2-7.0, temperature It 32-35 DEG C, under the conditions of rotating speed 200rpm, accesses the strain of lactobacillus plantarum, and constant temperature incubation 18 hours, obtains zymocyte liquid；
5) it is 2-3 by volume by zymocyte liquid and apple pulp fermentation magma:100 ratio is added to close in fermentation system Seal ferment, fermentation temperature are 30~35 DEG C, and fermentation time 5~7 days obtains probiotics fermention apple pulp magma；
6) probiotics fermention apple pulp magma pH value is adjusted to 5.5-6.5, and adds in oligomeric maltose 0.01-0.02g/ Ml under the conditions of rotating speed 200rpm, accesses the strain of lactobacillus acidophilus, is then sealed by fermentation 7-10 days, after fermentation, will send out After zymotic fluid filtering, then sugar, sour ratio are adjusted to get plants probiotics fermentation apple pulp, wherein, sieves number is 80-100 Mesh.
Further, in the mixed solution of the sodium chloride and sodium bicarbonate, sodium chloride mass concentration be 0.7-1.2%, carbon The mass concentration of sour hydrogen sodium is 1.4-2.7%.
Further, in apple pulp fermentation magma, the mixing match of apple flakes, sterile water and oligomeric maltose is 100ml:20-30ml:1-5g。
Compared with prior art, the beneficial effects of the present invention are：
1) present invention using apple as fermentation raw material, add in oligomeric maltose, and using lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus produces apple liquid drink for fermentation strain, and oligomeric maltose not only promotes fermentation strain to be proliferated, can also stablize Intestinal environment improves Gut mucosal immune function, while can improve the stickiness of apple pulp, improves eating mouth feel；Lactobacillus plantarum Promote absorption of nutrient ingredients, improve function of intestinal canal, reduce serum cholesterol content and prevention of cardiovascular disease, moreover it is possible to inhibit to cause a disease The growth of bacterium；Lactobacillus acidophilus can secrete antibiotin class substance (acidolin, bacillus acidophilus's element, lactein), to intestines Road pathogenic bacteria generate antagonism；Lactobacillus casei can be helped digest, prevent constipation and cell senescence as assisted fermentation agent, It can also adjust and increase product special flavour.In addition, above-mentioned three kinds of beneficial bacteriums can act synergistically, it is common to adjust intestinal environment and confrontation cause Germ enhances function of intestinal canal, promotes absorption of the human body to nutrition, improves immune function of human body and prevention intestines problem；
2) it after the present invention is using circulating water cleaning apple, is directly freezed in air-conditioned cold store, ensures the feeling of freshness of raw material, and energy Free water in pulp is lockked, reduces the moisture and nutrition leak of apple before fermentation；Chankings is soaked in low temperature aqueous citric acid solution It steeps and through steam treatment, " wax layer " adhered on pericarp can not only be removed, and can play the role of preventing pericarp browning, simultaneously Under steam condition, have a bactericidal effect after citric acid heating, ensure thoroughly to kill the microorganism in raw material, when avoiding fermentation its He generates competition by microorganism to the beneficial bacterium of addition, is then handled in the mixed solution of sodium chloride and sodium bicarbonate, can not only Brown stain is enough further prevented, and extra citric acid can be removed, and the sodium citrate generated can make flavouring agent and stabilizer, change Kind product mouthfeel and quality；
3) present invention makees bottom liquid using skim milk, by the actication of culture of lactobacillus plantarum and Lactobacillus casei and is prepared into Zymocyte liquid not only improves product special flavour, and can guarantee the nutritional need of strain, beneficial bacterium multiplication rate is improved, also to fermentation Vitamin C and vitamin D are added in bacteria culture fluid, acts synergistically with Lactobacillus casei, lactobacillus plantarum, it can be effectively prevent The growth of his pathogen ensures the fast breeding of Lactobacillus casei, lactobacillus plantarum, improves the strain quantity in unit volume；
4) the apple liquid drink of the method for the present invention production has good mouthfeel, and unique flavor, Color Quality is good, unit volume The advantages that interior activated spawn quantity is more, while improvement intestinal environment is had both, intestinal flora balancing function is maintained, plays defaecation, row Just, the effect of constipation is prevented, moreover it is possible to promote absorption of nutrient ingredients, improve the immunity of the human body.
Specific embodiment
Technical scheme of the present invention is described further with reference to specific embodiment, in order to same domain technical staff Understanding.
Embodiment 1
A kind of preparation method of plants probiotics fermentation apple pulp, using apple as main fermentation raw material, adds in oligosaccharide malt Sugar uses lactobacillus plantarum, Lactobacillus casei and lactobacillus acidophilus to produce apple liquid drink for fermentation strain, specifically includes as follows Step：
1) after using circulating water cleaning apple 2-3 times, 0-5 DEG C of temperature, relative air humidity 70-90%, oxygen content are transferred to It is freezed 48-72 hours in less than 5% air-conditioned cold store, rapid section after taking-up；
2) apple flakes of step 1) are put into the aqueous citric acid solution that mass concentration is 0.2-0.7%, in 5-12 DEG C of item After being impregnated 30-60 seconds under part, steam treatment 5-10 minutes in rotary steam cleaning machine, sodium chloride and bicarbonate are put into after taking-up In the mixed solution of sodium, continue with 10-20 minutes, in the mixed solution of the sodium chloride and sodium bicarbonate, sodium chloride quality A concentration of 0.7-1.2%, the mass concentration of sodium bicarbonate is 1.4-2.7%；
3) sterile fermenter is packed into, and it is sterile to add in 20-30ml/100ml after the apple flakes that step 2) is handled well are beaten Water and 1-5g/100ml oligomeric maltoses obtain apple pulp fermentation magma, are sealed for use；
4) using skim milk as bottom liquid, by the actication of culture of lactobacillus plantarum and Lactobacillus casei and it is prepared into zymophyte Liquid：
1. in the desinfection chamber that relative air humidity is 60-80%, skim milk is heated to 62-65 DEG C, ultraviolet lighting It penetrates lower constant temperature 20-30 minutes, water-cooled cooling obtains zymophyte culture bottom liquid to 35-40 DEG C；
2. zymophyte culture bottom liquid is fitted into vacuum flask and is placed in shaking table, under the conditions of rotating speed 200rpm, pancreas egg is added in White peptone 12-15g/100ml, yeast extract 6-10g/100ml, sodium chloride 12-15g/100ml, vitamin C 1-5mg/ 100ml, vitamin D 1-3mg/100ml, and pH value 6.5-7.2 is adjusted, obtain fermentation bacteria culture fluid；
3. it is 35-37 DEG C to adjust zymophyte culture-liquid temp, under the conditions of rotating speed 200rpm, the bacterium of Lactobacillus casei is accessed Kind, constant temperature incubation is after 15 hours；The fermentation bacteria culture fluid for being equivalent to its volume 1/5 is added, and adjusts pH value 6.2-7.0, temperature It 32-35 DEG C, under the conditions of rotating speed 200rpm, accesses the strain of lactobacillus plantarum, and constant temperature incubation 18 hours, obtains zymocyte liquid；
5) it is 2-3 by volume by zymocyte liquid and apple pulp fermentation magma:100 ratio is added to close in fermentation system Seal ferment, fermentation temperature are 30~35 DEG C, and fermentation time 5~7 days obtains probiotics fermention apple pulp magma；
6) probiotics fermention apple pulp magma pH value is adjusted to 5.5-6.5, and adds in oligomeric maltose 0.01-0.02g/ Ml under the conditions of rotating speed 200rpm, accesses the strain of lactobacillus acidophilus, is then sealed by fermentation 7-10 days, after fermentation, will send out After zymotic fluid filtering, then sugar, sour ratio are adjusted to get plants probiotics fermentation apple pulp, wherein, sieves number is 80-100 Mesh.
Plants probiotics fermentation apple liquid drink sense organ and nutrition absorption rate evaluation such as the following table 1 prepared by the present invention.
Table 1- plants probiotics fermentation apple liquid drink sense organ and nutrition absorption rate
In addition, the present invention also the strain quantity of 100ml products is detected, compared to conventional method prepare apple pulp, Unit area implants lactobacillus, Lactobacillus casei and lactobacillus acidophilus activation bacterium number amount improve 10-27%.It is in addition, of the invention Under equal conditions, the holding time also extends 10 days or so to apple pulp prepared by method relatively.

Claims (3)

1. a kind of preparation method of plants probiotics fermentation apple pulp, it is characterised in that：Using apple as main fermentation raw material, add in Oligomeric maltose uses lactobacillus plantarum, Lactobacillus casei and lactobacillus acidophilus to produce apple liquid drink for fermentation strain, specifically Include the following steps：
1) after using circulating water cleaning apple 2-3 times, be transferred to 0-5 DEG C of temperature, relative air humidity 70-90%, oxygen content 5% with Under air-conditioned cold store in freeze 48-72 hours, rapid section after taking-up；
2) apple flakes of step 1) are put into the aqueous citric acid solution that mass concentration is 0.2-0.7%, under the conditions of 5-12 DEG C After impregnating 30-60 seconds, steam treatment 5-10 minutes in rotary steam cleaning machine, sodium chloride and sodium bicarbonate are put into after taking-up In mixed solution, continue with 10-20 minutes；
3) sterile fermenter is packed into, and add in appropriate amounts of sterilized water and oligosaccharide malt after the apple flakes that step 2) is handled well are beaten Sugar obtains apple pulp fermentation magma, is sealed for use；
4) using skim milk as bottom liquid, by the actication of culture of lactobacillus plantarum and Lactobacillus casei and it is prepared into zymocyte liquid：
1. in the desinfection chamber that relative air humidity is 60-80%, skim milk is heated to 62-65 DEG C, under ultraviolet light Constant temperature 20-30 minutes, water-cooled cooling obtain zymophyte culture bottom liquid to 35-40 DEG C；
2. zymophyte culture bottom liquid is fitted into vacuum flask and is placed in shaking table, under the conditions of rotating speed 200rpm, tryptone is added in 12-15g/100ml, yeast extract 6-10g/100ml, sodium chloride 12-15g/100ml, vitamin C 1-5mg/100ml, dimension Raw element D 1-3mg/100ml, and pH value 6.5-7.2 is adjusted, obtain fermentation bacteria culture fluid；
3. it is 35-37 DEG C to adjust zymophyte culture-liquid temp, under the conditions of rotating speed 200rpm, the strain of Lactobacillus casei is accessed, After constant temperature incubation 15 hours；The fermentation bacteria culture fluid for being equivalent to its volume 1/5 is added, and adjusts pH value 6.2-7.0, temperature 32- It 35 DEG C, under the conditions of rotating speed 200rpm, accesses the strain of lactobacillus plantarum, and constant temperature incubation 18 hours, obtains zymocyte liquid；
5) it is 2-3 by volume by zymocyte liquid and apple pulp fermentation magma:100 ratio, which is added in fermentation system, seals hair Ferment, fermentation temperature are 30~35 DEG C, and fermentation time 5~7 days obtains probiotics fermention apple pulp magma；
6) probiotics fermention apple pulp magma pH value is adjusted to 5.5-6.5, and adds in oligomeric maltose 0.01-0.02g/ml, Under the conditions of rotating speed 200rpm, the strain of lactobacillus acidophilus is accessed, is then sealed by fermentation 7-10 days, after fermentation, will ferment After liquid filtering, then sugar, sour ratio are adjusted to get plants probiotics fermentation apple pulp, wherein, sieves number is 80-100 mesh.
2. a kind of preparation method of plants probiotics fermentation apple pulp as described in claim 1, it is characterised in that：The chlorination In the mixed solution of sodium and sodium bicarbonate, sodium chloride mass concentration is 0.7-1.2%, and the mass concentration of sodium bicarbonate is 1.4- 2.7%.
3. a kind of preparation method of plants probiotics fermentation apple pulp as described in claim 1, it is characterised in that：The apple In fruit jam fermentation magma, the mixing match of apple flakes, sterile water and oligomeric maltose is 100ml:20-30ml:1-5g.
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CN111213859A (en) * 2019-10-24 2020-06-02 甘肃省农业科学院农产品贮藏加工研究所 Probiotic fermented apple pulp and preparation method thereof
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CN112772762A (en) * 2021-01-09 2021-05-11 刘云 Lactic acid bacteria fermented dried fruit and preparation method thereof
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CN114403326A (en) * 2022-01-28 2022-04-29 山东农业大学 Live bacteria type fermented flower juice rich in garlic oligosaccharide and preparation method thereof
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