CN108208654A - A kind of preparation method of the fruit ferment powder of high activity - Google Patents
A kind of preparation method of the fruit ferment powder of high activity Download PDFInfo
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- CN108208654A CN108208654A CN201810066041.9A CN201810066041A CN108208654A CN 108208654 A CN108208654 A CN 108208654A CN 201810066041 A CN201810066041 A CN 201810066041A CN 108208654 A CN108208654 A CN 108208654A
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- 239000000843 powder Substances 0.000 title claims abstract description 123
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 93
- 230000000694 effects Effects 0.000 title claims abstract description 67
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- 241000894006 Bacteria Species 0.000 claims abstract description 47
- 238000004108 freeze drying Methods 0.000 claims abstract description 41
- 239000006228 supernatant Substances 0.000 claims abstract description 39
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 35
- 239000000047 product Substances 0.000 claims abstract description 31
- 239000012530 fluid Substances 0.000 claims abstract description 26
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 15
- 238000005119 centrifugation Methods 0.000 claims abstract description 11
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 51
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 42
- 238000010790 dilution Methods 0.000 claims description 33
- 239000012895 dilution Substances 0.000 claims description 33
- 238000001556 precipitation Methods 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 21
- 239000011734 sodium Substances 0.000 claims description 21
- 229910052708 sodium Inorganic materials 0.000 claims description 21
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 20
- 239000012153 distilled water Substances 0.000 claims description 20
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 19
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 19
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 19
- 239000008101 lactose Substances 0.000 claims description 19
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 19
- 230000017074 necrotic cell death Effects 0.000 claims description 19
- 229940073490 sodium glutamate Drugs 0.000 claims description 19
- 238000000855 fermentation Methods 0.000 claims description 17
- 230000004151 fermentation Effects 0.000 claims description 17
- 238000002156 mixing Methods 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 235000020183 skimmed milk Nutrition 0.000 claims description 14
- 229930091371 Fructose Natural products 0.000 claims description 11
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 11
- 239000005715 Fructose Substances 0.000 claims description 11
- 235000015193 tomato juice Nutrition 0.000 claims description 11
- 241000186660 Lactobacillus Species 0.000 claims description 10
- 229940039696 lactobacillus Drugs 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 10
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 10
- 239000002244 precipitate Substances 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 235000019987 cider Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 238000012549 training Methods 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 230000008520 organization Effects 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 238000005238 degreasing Methods 0.000 claims 1
- 235000021056 liquid food Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 238000012805 post-processing Methods 0.000 claims 1
- 230000001954 sterilising effect Effects 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 8
- 239000006166 lysate Substances 0.000 description 8
- 238000002835 absorbance Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 6
- 238000012360 testing method Methods 0.000 description 5
- 235000019441 ethanol Nutrition 0.000 description 4
- 230000007760 free radical scavenging Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 230000000529 probiotic effect Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 230000010718 Oxidation Activity Effects 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 230000034994 death Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical class [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000010290 biphenyl Nutrition 0.000 description 1
- 239000004305 biphenyl Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical class [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000001320 near-infrared absorption spectroscopy Methods 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 230000009701 normal cell proliferation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000011091 sodium acetates Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical class [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
-
- 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
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fodder In General (AREA)
Abstract
The present invention discloses the fruit ferment powder and preparation method of a kind of high activity, the mode being carried out at the same time using the pure-blood ferment of lactobacillus plantarum High Density Cultivation and fruit ferment, the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud by centrifugation, then supernatant is spray-dried respectively, it is freeze-dried after bacterium mud addition freeze drying protectant, respectively obtain ferment supernatant powder and bacterium powder freeze-dried powder, finally the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products are uniformly mixed, obtain the fruit ferment powder of high activity, in the fruit ferment powder of the high activity of final gained, viable count is up to 2.5~4.3 × 1011CFU/g, antioxidant activity VCEquivalent is 0.357~0.385mg/g.
Description
Technical field
The invention belongs to field of microbial fermentation to be related to a kind of ferment, specifically a kind of fruit ferment powder of high activity
Preparation method.
Background technology
According to the definition of Chinese biological fermentation industry association, ferment refers to adopt for raw material with fruits and vegetables or other animal and plant etc.
With nature or artificial infection microorganism fermentation process, by the obtained fermented product with certain specific functions of extraction.Ferment
Element not only saves original nutriment in fermentation raw material, such as Polyphenols, flavonoids, anthocyanidin, and pass through beneficial bacterium
Fermentating metabolism produce some new bioactive ingredients, such as organic acid, amino acid etc..Compared with before fermentation, microorganism
Conversion causes these small-molecule substances to be easier to absorption of human body, also contains active probiotic in product in addition, these active materials
Organic assembling so that ferment have it is anti-oxidant, inhibit the multiple functions such as pathogenic bacteria, may advantageously facilitate normal cell proliferation and
Damaged cell regenerates, and then adjusts human metabolism's process, strengthen immunity, thus ferment product to human body with very good
Health-care effect.
The production technology of existing ferment generally all mixes spontaneous fermentation there are many fruit, cereal or mushroom etc. and forms, and sends out
Long the time required to ferment and relatively low beneficial to bacterial content in the obtained ferment product that ferments, bacterium activity is even more not high, and health-care efficacy is not
It is enough notable.
In terms of product form, current market sales of enzyme food can be mainly divided into liquid, paste, pulvis,
Four kinds of tablet.From effect and from the point of view of absorbing, liquid ferment is with the obvious advantage, secondly paste.But from preserve, transport and stability this
Angle sees that powdery ferment and sheet ferment are comparatively relatively good, separately due to pulvis surface area increase, convenient for it is therein activity into
Dissolving, absorption of the part in human body more meet the demand of product preservation and marketing, therefore ferment powder is ferment manufacturing enterprise weight
The product of point exploitation, application prospect are boundless.But powdery ferment product on the market at present, it is mostly spray-dried and
Into not contained in product or containing the relatively low probiotics of quantity, compared with fluid product, it is difficult to which the biology for playing ferment comprehensively is living
Property, probiotic products are also unsatisfactory for for viable count 106CFU/g or 106[(Geng Tiezhu are oligomeric for bibliography for the requirement of CFU/mL
Influence [D] Southwestern University of the sugar to probiotic beverage number of viable, 2016.)]
Invention content
The purpose of the present invention is to solve enzyme activity of the prior art it is not high the technical issues of and provide one kind
The preparation method of the fruit ferment powder of high activity, the fruit ferment powder of the high activity obtained by the preparation method, by every gram of high activity
Fruit ferment powder calculate, viable count be 2.5~4.3 × 1011(CFU is Colony Forming Unit (CFU, Colony- to CFU
Forming Units), refer to the bacterial community sum in unit volume), antioxidant activity VCEquivalent for 0.357~
0.385mg。
Technical scheme of the present invention
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, are drawn
300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures
In base, carry out turning training activation, after cultivating 12-18h, obtain actication of culture liquid, it is 8000-10000r/min then to control rotating speed again
It is centrifuged, the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned gained, contain 2.1 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarum
Lactobacillus plantarumSITCC No.10011;
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011, on June 23rd, 2017
China typical culture collection center is preserved in, deposit number is CCTCC NO:M 2017366, preservation organization address:Hubei
Province wuchang, wuhan Luo Jia Shan Wuhan Universitys collections, postcode:430072;
(2), the preparation of fruit culture solution
It is 11-12BRIX that pure juice, which is diluted with distilled water to pol, obtain pure juice dilution, is then being obtained
The fructose for pure juice dilution volume 1.5-3% is sequentially added in pure juice dilution, is pure juice dilution volume 0.5-
0.9% tomato juice, obtained mixed liquor food grade sodium carbonate tune pH to 6.0-7.0, then controlled at 95 DEG C of progress
Sterilize 15~20min, and then cooled to room temperature obtains fruit culture solution;
The pure juice is pure cider;
(3), the High Density Cultivation of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011
It is 1.0-2.0% by percent by volume, is accessed obtained by step (1) in the fruit culture solution obtained by step (2)
Then controlled at 37 DEG C of progress ferment at constant temperature cultures, fermentation is terminated when pH reaches 4.6-4.7 in culture solution for seed liquor,
Obtain zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC
The density of No.10011 is up to 2.1~4.4 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively
Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -100-
(- 60) DEG C carry out freezing 12-24h in advance, and then again controlled at -80 DEG C, pressure carries out vacuum freeze drying for 0.02Mpa
36-60h obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:
5-15, the freeze drying protectant are made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, calculate in mass ratio,
Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-120:80-120:10:10;
The supernatant of gained is spray-dried controlled at 160-180 DEG C after step (4) is centrifuged, and obtains on ferment
Clear powder;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity
Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity,
Viable count is 2.5~4.3 × 1011CFU contains antioxidant activity VCEquivalent is 0.357mg~0.385mg.
The present invention only with lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 illustrate
It is bright, but the application of other Bacillus acidi lacticis in the present invention is not limited.
The advantageous effects of the present invention
The preparation method of the fruit ferment powder of a kind of high activity of the present invention, due to utilizing lactobacillus plantarum
What the pure-blood ferment of Lactobacillus plantarumSITCC No.10011 High Density Cultivations and fruit ferment was carried out at the same time
Mode is produced, and the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud, Ran Houfen by centrifugation
It is other that supernatant is spray-dried, is freeze-dried after bacterium mud addition freeze drying protectant, respectively obtain ferment supernatant powder and bacterium powder
Freeze-dried powder, so as to effectively reduce lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline in height
Death in density culture, concentration process greatly improves lactobacillus plantarum Lactobacillus plantarumSITCC
The activity of No.10011 thalline finally uniformly mixes the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products to arrive high activity
Fruit ferment powder, so as to which the functionality for also further ensuring the fruit ferment of the high activity of gained is stablized effectively.
Further, the preparation method of the fruit ferment powder of a kind of high activity of the invention, due to by lactobacillus plantarum
The pure-blood ferment of Lactobacillus plantarumSITCC No.10011 High Density Cultivations technologies and fruit ferment simultaneously into
Row, is then dried processing respectively to the zymotic fluid of gained by centrifuging obtained supernatant and bacterium mud, so as to preferably
Protect inoxidizability and the activity of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline.Such as
Concentration is carried out to bacterium mud using vacuum freeze drying, then after being mixed by adding the freeze drying protectant of proper ratio it is true
The improvement drying means of vacuum freecing-dry, to lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium
The survival rate of body and degeneration-resistant border ability are improved to the maximum extent.Concentration distillation is carried out to supernatant using spray drying, is obtained
The ferment supernatant powder arrived uniformly mixes again with gained bacterium powder dried frozen aquatic products to get to the fruit ferment powder of high activity.
Further, the preparation method of the fruit ferment powder of a kind of high activity of the invention, the water of the high activity of final gained
In fruit ferment powder, viable count is up to 2.5~4.3 × 1011CFU/g, antioxidant activity VCEquivalent is 0.357~0.385mg/g.
Description of the drawings
The V of Fig. 1, the various concentration detected under 517nm wavelengthCThe DPPH free radical scavenging activity situations of standard solution.
Specific embodiment
The present invention is expanded on further, but be not intended to limit the present invention below by specific embodiment and with reference to attached drawing.
Lactobacillus plantarum Lactobacillus plantarumSITCC used in various embodiments of the present invention
No.10011, China typical culture collection center is preserved on June 23rd, 2017, and deposit number is CCTCC NO:M
2017366, preservation organization address:Luojiashan, Wuchang, Wuhan City, Hubei Province Wuhan Universitys collections, postcode:430072;
MRS broth bouillons used in various embodiments of the present invention, by every liter of calculating, peptone containing 10.0g, 10.0g
Powdered beef, 5.0g dusty yeasts, 20.0g glucose, 0.1g magnesium sulfate, 5.0g sodium acetates, 2.0g ammonium citrates, 2.0g phosphoric acid hydrogen two
Sodium, 0.05g manganese sulfates, 1.0g Tween 80s, surplus are water.
The measure of fruit juice pol measures the method [bibliography of fruit juice using hand refractometer (saccharometer) in the present invention
(Liu Yande answers near infrared spectrometry [J] Journals of Nutrition of the refined honey peach pol of justice and effective acidity, 2004,26 (5):
400-402.)]。
Solution used in various embodiments of the present invention (reagent):95% ethanol solution, specification are 5L/ barrels, the upper smooth section of Haitai
Skill limited company produces;DPPH (2,2- diphenyl -1- picryls hydrazine), 1g/ bottles of specification, the limited public affairs of Chinese medicines group chemical reagent
Department's production.
Pure juice, that is, cider, fructose, tomato juice, skimmed milk powder, lactose, necrosis used in various embodiments of the present invention
Hematic acid sodium, sodium glutamate, sodium carbonate are raw material commonly used in the art and commercial product.
Embodiment 1
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, are drawn
300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures
It in base, is carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtains actication of culture liquid, then control the rotating speed to be again
8000-10000r/min is centrifuged, and the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.6 × 10 in every uL seed liquors6A lactobacillus plantarum
Lactobacillus plantarumSITCC No.10011;
(2), the preparation of fruit culture solution
Pure juice with distilled water be diluted to pol be 11 BRIX, obtained dilution, then in obtained dilution
In sequentially add the fructose for dilution volume 2%, be dilution volume 0.7% tomato juice, obtained mixed liquor is with edible
Grade sodium carbonate tune pH to 6.0, then carries out the 15~20min that gone out, then cooled to room temperature obtains controlled at 95 DEG C
Fruit culture solution;
It only illustrates by taking cider as an example in various embodiments of the present invention, but does not limit other pure juices in the present invention
Application;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 1.0% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2)
Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains
Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC
No.10011 density is up to 4.4 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively
Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -80 DEG C
Carry out freezing in advance for 24 hours, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 48h for 0.02Mpa, obtains bacterium
Powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:
10, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off
Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 100:80:10:10;
The supernatant of gained is spray-dried controlled at 180 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder
End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity
Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity,
Viable count is 4.3 × 1011CFU contains antioxidant activity VCEquivalent is 0.385mg.
Embodiment 2
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, and are drawn
300uL lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions add in 30mL MRS meat soup cultures
It in base, is carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtains actication of culture liquid, then control the rotating speed to be again
8000-10000r/min is centrifuged, and the precipitation of gained is washed with distilled water 2 times, finally obtains seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.3 × 10 in every uL seed liquors6A lactobacillus plantarum
Lactobacillus plantarumSITCC No.10011
(2), the preparation of fruit culture solution
It is 11.5BRIX that pure juice, which is diluted with distilled water to pol, is sequentially added in obtained pure juice dilution
Fructose for pure juice dilution volume 1.5%, be pure juice dilution volume 0.5% tomato juice, obtained mixed liquor uses
Food grade sodium carbonate adjusts pH to 7.0, then carries out the 15~20min that gone out controlled at 95 DEG C, then naturally cools to room
Temperature obtains fruit culture solution;
The pure juice is pure cider;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 1.5% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2)
Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains
Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC
No.10011 density is up to 2.7 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively
Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -100
DEG C freezing 12h in advance is carried out, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 36h for 0.02Mpa, obtains
Bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:
5, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off
Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80:100:10:10;
The supernatant of gained is spray-dried controlled at 160 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder
End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity
Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity,
Viable count is 2.5 × 1011CFU contains antioxidant activity VCEquivalent is 0.357mg.
Embodiment 3
A kind of preparation method of the fruit ferment powder of high activity, specifically comprises the following steps:
(1), the culture of seed liquor
The lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 bacterium solutions frozen are thawed, and are drawn
300uL lactobacillus plantarum Lactobacillus plantarumSITC CNo.10011 bacterium solutions add in 30mL MRS meat soup cultures
In base, carried out after turning training activation culture 12-18h controlled at 37 DEG C, obtain actication of culture liquid, obtain actication of culture liquid, so
Rotating speed is controlled to be centrifuged for 8000-10000r/min again afterwards, the precipitation of gained is washed with distilled water 2 times, finally obtains seed
Liquid;
In the seed liquor of above-mentioned final gained, contain 2.1 × 10 in every uL seed liquors6A lactobacillus plantarum
Lactobacillus plantarumSITCC No.10011;
(2), the preparation of fruit culture solution
It is 12BRIX that pure juice, which is diluted with distilled water to pol, sequentially added in obtained pure juice dilution for
The fructose of pure juice dilution volume 3%, the tomato juice for pure juice dilution volume 0.9%, obtained mixed liquor are used edible
Grade sodium carbonate tune pH to 6.5, then carries out the 15~20min that gone out, then cooled to room temperature obtains controlled at 95 DEG C
Fruit culture solution;
The pure juice is pure cider;
(3), lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 High Density Cultivations
It is 2.0% by percent by volume, the seed obtained by step (1) is accessed in the fruit culture solution obtained by step (2)
Liquid then controlled at 37 DEG C of progress ferment at constant temperature cultures, terminates fermentation when pH reaches 4.6-4.7 in culture solution, obtains
Zymotic fluid;
After above-mentioned fermentation in the zymotic fluid of gained, lactobacillus plantarum Lactobacillus plantarumSITCC
No.10011 density is up to 2.1 × 109CFU/mL;
(4), zymotic fluid post-processes
Zymotic fluid control rotating speed obtained by step (3) is centrifuged into 15min for 3500r/min, collects centrifugation gained respectively
Precipitation and supernatant;
(5), it is dried
The precipitation of gained is uniformly mixed with freeze drying protectant after step (4) is centrifuged, then controlled at -60 DEG C
Freezing 20h in advance is carried out, then again controlled at -80 DEG C, pressure carries out vacuum freeze drying 60h for 0.02Mpa, obtains bacterium
Powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:
15, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off
Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 120:120:10:10;
The supernatant of gained is spray-dried controlled at 170 DEG C after step (4) is centrifuged, and obtains ferment supernatant powder
End;
(6), the ferment supernatant powder obtained by step (5) and bacterium powder dried frozen aquatic products are uniformly mixed to the fruit ferment to get high activity
Plain powder.
The fruit ferment powder of high activity obtained by above-mentioned preparation method is calculated by the fruit ferment powder of every gram of high activity,
Viable count is 2.9 × 1011CFU contains antioxidant activity VCEquivalent is 0.371mg.
Comparative examples 1
A kind of preparation method of fruit ferment powder, is as follows:
(1), the preparation of fruit culture solution
Pure juice is suitably diluted with distilled water, pol 11BRIX, is added in obtained dilution as dilution
The fructose of volume 2%, be dilution volume 0.7% tomato juice, obtained mixed liquor with food grade sodium carbonate adjust pH to
6.0, the 15~20min that gone out then is carried out controlled at 95 DEG C, then cooled to room temperature obtains fruit culture solution;
The pure juice is pure cider;
(2), it cultivates naturally
Fruit culture solution obtained by step (2) carries out ferment at constant temperature culture extremely under the conditions of opening controlled at 37 DEG C
4.6~4.7, obtain zymotic fluid;
(3), it is dried
Zymotic fluid obtained by step (3) controlled at 180 DEG C is spray-dried, obtains fruit ferment powder.
Effect example 1
Ferment powder strain density is tested
It is dilute using colony counting method after the fruit ferment powder of high activity obtained by 1,2,3 step (6) of embodiment is redissolved
It releases to suitable concentration, draws bacterium solution 1mL to be determined, be placed in disposable tablet, the MRS culture mediums after thawing are poured into tablet
It is uniformly mixed by (temperature can not be excessively high) with bacterium solution, is inverted after to be solidified, is put into 37 DEG C of constant incubators and is cultivated
48h, cell density reach such as following table:
It can be seen that the association being carried out at the same time by the pure-blood ferment of High Density Cultivation and fruit ferment from the data in upper table
The mode of production of fruit ferment that same-action mode carries out, and combine the technological means such as spray drying and optimization freeze-drying significantly
The viable bacteria density in the fruit ferment powder of final gained is improved, the probio thalline tool being indicated above in the fruit ferment powder
There is higher activity.
Effect example 2
Inoxidizability is tested
The fruit ferment powder of high activity and 1 step of comparative examples (3) obtained by 1,2,3 step (6) of Example respectively
The fruit ferment powder of gained is sample to be tested, respectively by sample to be tested:Distilled water is 1:7 ratio will treat test sample with distilled water
Product are redissolved, centrifuge after, its supernatant is taken to measure the inoxidizability of each sample to be tested lysate respectively, so as to obtain embodiment
The fruit ferment powder of 1,2,3 fermentation gained high activity is compared with 1 gained fruit ferment powder of comparative examples, inoxidizability index
It is apparent to increase, it is as follows:
Preliminary experiment is first carried out, takes DPPH solution (0.2mmol/L, solute DPPH, solvent are 95% ethyl alcohol, similarly hereinafter) 2mL,
Thereto plus a small amount of above-mentioned sample to be tested lysate, during sample-adding, after first few it is more gradually plus, side edged mixing, and observe DPPH solution
Discoloration, when DPPH solution colours take off substantially, write down the sample-adding amount of sample to be tested lysate, as sample to be tested is molten
The maximum sample-adding amount of liquid takes the half of sample to be tested maximum sample-adding amount to survey its antioxidant activity.
The sample to be tested lysate of the half of sample to be tested maximum sample-adding amount is taken respectively in A, B test tube, is then added into A
Enter 6.0mLDPPH solution, 95% ethanol solutions of 6.0mL are added in into B, then distilled water is added in into A, B test tube respectively, makes
Volume complements to 12.0mL, and then mixing, dark surrounds react 30min respectively.In C test tubes add in 6.0mL DPPH solution and
6.0mL distilled water surveys the absorbance of tri- groups of A, B, C with ultraviolet specrophotometer, weight respectively as blank group under 517nm wavelength
It is multiple to test twice, at least do 3 groups it is parallel, be averaged, you can be calculated DPPH free radical scavenging activities, computational methods press with
Lower formula:
A- sample to be tested absorbances, the i.e. absorbance of sample to be tested lysate and DPPH solution;
B- negative control absorbances, the i.e. absorbance of sample to be tested lysate and 95% ethanol solution;
The absorbance of C- blank group absorbances, i.e., isometric distilled water and isometric DPPH solution;
Meanwhile the V of the various concentration detected under 517nm wavelengthCStandard solution is to DPPH free radical scavenging activities, as a result such as
Shown in Fig. 1, i.e. the V of standardCThe graph of relation of equivalent and DPPH free radical scavenging activities, while fitting obtains relation curve y=
1.5594x+1.0867 R2=0.9907, wherein x represent abscissa VCConcentration (mg/L), y represent ordinate clearance rate (%),
Middle VCThe high as high antioxidant of equivalent;
According to the above-mentioned embodiment 1 measured, 2,3, the DPPH free radicals of 1 corresponding sample to be tested lysate of comparative examples
On Fig. 1, V is obtained by relation curve y=1.5594X+1.0867 in clearance rateCEquivalent, so as to obtain 1,2,3 and of embodiment
The inoxidizability situation of 1 corresponding each sample lysate of comparative examples, concrete outcome see the table below:
It can be obtained from the data of upper table, fruit ferment powder and 1 gained of comparative examples of 1 gained high activity of embodiment
Fruit ferment powder is compared, and antioxidant activity index improves 21.5%, and the fruit ferment powder of every gram of high activity of embodiment 1 resists
The V of oxidisabilityCEquivalent is 0.385mg.
The fruit ferment powder of 2 gained high activity of embodiment resists compared with the fruit ferment powder of 1 gained of comparative examples
Oxidation activity index improves 18.6%, the antioxidative V of fruit ferment powder of every gram of high activity of embodiment 1CEquivalent is
0.357mg。
The fruit ferment powder of 3 gained high activity of embodiment resists compared with the fruit ferment powder of 1 gained of comparative examples
Oxidation activity index improves 19.2%, the antioxidative V of fruit ferment powder of every gram of high activity of embodiment 1CEquivalent is
0.371mg。
In conclusion the preparation method of the fruit ferment powder of the high activity of the present invention, due to utilizing lactobacillus plantarum
Lactobacillus plantarumSITCC No.10011 High Density Cultivations and the pure-blood ferment of fruit ferment are carried out at the same time,
And the zymotic fluid of final gained obtains the supernatant of high activity and highdensity bacterium mud by centrifugation, then respectively to supernatant
It is freeze-dried after spray drying, bacterium mud addition freeze drying protectant, respectively obtains ferment supernatant powder and bacterium powder dried frozen aquatic products, so as to
Lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline can be effectively reduced in High Density Cultivation, dense
Death in compression process greatly improves lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 thalline
Activity, finally by the ferment supernatant powder of gained and bacterium powder dried frozen aquatic products, uniformly mixing is to get to the fruit ferment powder of high activity, finally
The work of lactobacillus plantarum Lactobacillus plantarumSITCC No.10011 in the fruit ferment powder of the high activity of gained
Bacterium number is 2.5~4.3 × 1011CFU/g, antioxidant activity improve 18.6% than the fruit ferment powder obtained by spontaneous fermentation
~21.5%, VCEquivalent is 0.357~0.385mg/g.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (7)
1. the preparation method of the fruit ferment powder of a kind of high activity, it is characterised in that specifically comprise the following steps:
(1), seed liquor culture
The lactobacillus plantarum that will be frozenLactobacillus plantarumSITCC No.10011 bacterium solutions are thawed, and draw 300uL
Lactobacillus plantarumLactobacillus plantarumSITCC No.10011 bacterium solutions are added in 30mL MRS broth bouillons,
It carries out turning training activation, after cultivating 12-18h, obtains actication of culture liquid, rotating speed is then controlled to be carried out for 8000-10000r/min again
Centrifugation, gained precipitation are washed with distilled water 2 times, finally obtain seed liquor;
In the seed liquor of above-mentioned final gained, contain 2.1 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
The lactobacillus plantarumLactobacillus plantarumSITCC No.10011, in preservation on June 23 in 2017
In China typical culture collection center, deposit number is CCTCC NO:M 2017366, preservation organization address:Hubei Province is military
Han Shi Wuchang Luo Jia Shan Wuhan Universitys collections, postcode:430072;
(2), fruit culture solution preparation
It is 11-12BRIX that pure juice, which is diluted with distilled water to pol, obtains pure juice dilution, then in obtained pure fruit
The fructose for pure juice dilution volume 1.5-3% is sequentially added in juice dilution, is pure juice dilution volume 0.5-0.9%
Tomato juice, obtained mixed liquor food grade sodium carbonate tune pH to 6.0-7.0, then carries out sterilizing 15 controlled at 95 DEG C
~20min, then cooled to room temperature, obtains fruit culture solution;
(3), lactobacillus plantarumLactobacillus plantarumThe High Density Cultivation of SITCC No.10011
It is 1.0-2.0% by percent by volume, in step(2)Step is accessed in the fruit culture solution of gained(1)The seed of gained
Then controlled at 37 DEG C of progress ferment at constant temperature cultures, fermentation is terminated when pH reaches 4.6-4.7 in fruit culture solution for liquid,
Obtain zymotic fluid;
(4), zymotic fluid post processing
By step(3)The zymotic fluid control rotating speed of gained centrifuges 15min for 3500r/min, collects the precipitation of centrifugation gained respectively
And supernatant;
(5), be dried
By step(4)The precipitation of gained is uniformly mixed with freeze drying protectant after centrifugation, then controlled at 100-(-
60)DEG C freezing 12-24h in advance is carried out, then again controlled at 80 DEG C, pressure carries out vacuum freeze drying for 0.02 Mpa
36-60h obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5-
15, the freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, is taken off
Fat milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-120:80-120:10:10;
By step(4)The supernatant of gained is spray-dried controlled at 160-180 DEG C after centrifugation, obtains ferment supernatant powder
End;
(6), by step(5)The ferment supernatant powder and bacterium powder dried frozen aquatic products of gained are uniformly mixed the fruit ferment powder to get high activity.
2. the preparation method of the fruit ferment powder of a kind of high activity as described in claim 1, it is characterised in that in preparation process
In:
Step(1)In:
In the seed liquor of gained, contain 2.3 × 10 in every uL seed liquors6~2.6 × 106A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 11-11.5BRIX that pure juice, which is diluted with distilled water to pol, is sequentially added in obtained pure juice dilution
Fructose for pure juice dilution volume 1.5-2%, the tomato juice for being pure juice dilution volume 0.5-0.7%, obtained mixing
Liquid food grade sodium carbonate tune pH to 6.0-7.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.0-1.5 %, in step(2)Step is accessed in the fruit culture solution of gained
(1)The seed liquor of gained;
Step(5)In:
Precipitation is carried out with freeze drying protectant after mixing controlled at 100-(-60)DEG C carry out in advance freezing 12-24h, so
Afterwards again controlled at 80 DEG C, pressure carries out vacuum freeze drying 36-60h for 0.02Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5-
10;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio,
Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80-100:80-100:10:10;
Supernatant is spray-dried controlled at 160-180 DEG C.
3. the preparation method of the fruit ferment powder of a kind of high activity as claimed in claim 2, it is characterised in that in preparation process
In:
Step(1)In:
In the seed liquor of gained, contain 2.6 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 11 BRIX that pure juice, which is diluted with distilled water to pol, and it is pure to be sequentially added in obtained pure juice dilution
The fructose of fruit juice dilution volume 2%, the tomato juice for pure juice dilution volume 0.7%, obtained mixed liquor food grade carbon
Sour sodium tune pH to 6.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.0 %, in step(2)Step is accessed in the fruit culture solution of gained(1)Institute
The seed liquor obtained;
Step(5)In:
Precipitation carries out carrying out advance freezing for 24 hours after mixing controlled at 80 DEG C with freeze drying protectant, then controls temperature again
It is 80 DEG C to spend, and pressure carries out vacuum freeze drying 48h for 0.02Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 10;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio,
Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 100:80:10:10;
Supernatant is spray-dried controlled at 180 DEG C.
4. the preparation method of the fruit ferment powder of a kind of high activity as claimed in claim 2, it is characterised in that in preparation process
In:
Step(1)In:
In the seed liquor of gained, contain 2.3 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
Pure juice with distilled water be diluted to pol be 11.5 BRIX, sequentially added in obtained pure juice dilution for
The fructose of pure juice dilution volume 1.5%, the tomato juice for pure juice dilution volume 0.5%, obtained mixed liquor are used edible
Grade sodium carbonate tune pH to 7.0;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 1.5%, in step(2)Step is accessed in the fruit culture solution of gained(1)Gained
Seed liquor;
Step(5)In:
Precipitation carries out carrying out freezing 12h in advance after mixing controlled at 100 DEG C with freeze drying protectant, then controls again
Temperature is 80 DEG C, and pressure carries out vacuum freeze drying 36h for 0.02 Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1: 5;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio, degreasing
Milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 80:100:10:10;
Supernatant is spray-dried controlled at 160 DEG C.
5. the preparation method of the fruit ferment powder of a kind of high activity as described in claim 1, it is characterised in that in preparation process
In:
Step(1)In:
In the seed liquor of gained, contain 2.1 × 10 in every uL seed liquors6A lactobacillus plantarumLactobacillus plantarumSITCC No.10011;
Step(2)In:
It is 12 BRIX that pure juice, which is diluted with distilled water to pol, is added in obtained pure juice dilution as pure juice
The fructose of dilution volume 3%, the tomato juice for pure juice dilution volume 0.9%, obtained mixed liquor food grade sodium carbonate
PH to 6.5 is adjusted, then carries out the 15~20min that gone out controlled at 95 DEG C, then cooled to room temperature obtains fruit training
Nutrient solution;
Step(3)In:
Inoculative proportion is calculated by percent by volume for 2.0%, in step(2)Step is accessed in the fruit culture solution of gained(1)Gained
Seed liquor;
Step(5)In:
Precipitation mixed with freeze drying protectant after controlled at 60 DEG C carry out in advance freeze 20h, then again controlled at
80 DEG C, pressure carries out vacuum freeze drying 60h for 0.02 Mpa, obtains bacterium powder dried frozen aquatic products;
The amount of precipitation and freeze drying protectant used in above-mentioned mixing, calculates, that is, precipitates in mass ratio:Freeze drying protectant is 1:15;
The freeze drying protectant is made of skimmed milk powder, lactose, necrosis hematic acid sodium and sodium glutamate, is calculated in mass ratio,
Skimmed milk powder:Lactose:Necrosis hematic acid sodium:Sodium glutamate is 120:120:10:10;
Supernatant is spray-dried controlled at 170 DEG C.
6. the preparation method of the fruit ferment powder of the high activity as described in claim 1-5 is any, it is characterised in that step(2)In
The pure juice is pure cider.
7. the fruit ferment powder of a kind of high activity obtained by preparation method as claimed in claim 1, it is characterised in that by every gram high living
Property fruit ferment powder calculate, living plant lactobacillusLactobacillus plantarumSITCC No.10011 bacterium numbers are
2.5~4.3 × 1011CFU, antioxidant activity VCEquivalent is 0.357mg~0.385mg.
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CN109007807A (en) * | 2018-08-13 | 2018-12-18 | 上海应用技术大学 | A kind of microcapsules fruit ferment powder and preparation method thereof |
CN111602810A (en) * | 2020-04-27 | 2020-09-01 | 广西壮族自治区农业科学院 | Probiotic clausena lansium microcapsule and preparation method and application thereof |
CN112220038A (en) * | 2020-08-31 | 2021-01-15 | 海南满家福健康科技有限公司 | Production process of noni dry powder |
CN112220039A (en) * | 2020-08-31 | 2021-01-15 | 海南满家福健康科技有限公司 | Noni fruit enzyme production method |
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CN112220039A (en) * | 2020-08-31 | 2021-01-15 | 海南满家福健康科技有限公司 | Noni fruit enzyme production method |
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