CN108813044A - A kind of preparation method of pectase honey citron tea - Google Patents
A kind of preparation method of pectase honey citron tea Download PDFInfo
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- CN108813044A CN108813044A CN201810783950.4A CN201810783950A CN108813044A CN 108813044 A CN108813044 A CN 108813044A CN 201810783950 A CN201810783950 A CN 201810783950A CN 108813044 A CN108813044 A CN 108813044A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The present invention provides a kind of preparation methods of pectase honey citron tea.The technical solution is intended to compound pectase with honey citron tea, to improve the nutritional character of plant beverage itself.On this basis, the present invention is to eliminate in honey for the purpose of hydroxymethylfurfural that may be present, explore a possibility that enzymolysis is realized to hydroxymethylfurfural, and innovative devise a set of pectase preparation method, pectase prepared by this method, make fruits and vegetables natural component not only to be easier to the form absorbed and exist, and mixed enzyme contained therein has exact degradation to hydroxymethylfurfural, the mixing preparation of honey citron tea is carried out as raw material, it can prevent trouble before it happens to the HMF that may contain in honey, ensure that the safety of beverage.In addition, the present invention is found surprisingly that, the mixing enzyme system of the pectase has polymerization catalyzed work to the substrate for participating in synthesis shaddock ped polysaccharide in shaddock meat, helps to improve the content of shaddock ped polysaccharide in honey citron tea.
Description
Technical field
The present invention relates to functional beverage technical fields, and in particular to a kind of preparation side of pectase honey citron tea
Method.
Background technique
Honey citron tea is a kind of with honey, shaddock meat, shaddock ped fruit-flavored beverage as main component, due to its fragrant odour,
Sweet flavor and extensive favor by consumer.Further, since the respective nutritional ingredient rich in of honey and shaddock, therefore
The honey citron tea obtained through mixture not only has good flavor taste, but also there is positive promotion to make human health
With.
Honey contains more than 180 ingredients, and glucose and fructose are its main components, while also containing lot of trace sugar, such as
18 kinds of amino acid of maltose, melezitose, raffinose etc. and human body needs, a variety of organic acids, 6 class organized enzymes, 7 kinds of dimensions lifes
Element, more than 10 kinds of bioflavonoids, several mineral materials, aromatic substance, colloidal substance and the solid particulate matter from honeybee acquisition
Such as plant pollen.Honey has improvement functions of intestines and stomach, promotes digestion and absorption, tranquilizing and allaying excitement, improve body immunity, promote
Child growth development and other effects；Research simultaneously also shows that honey in treatment infantile cough, burn, scald, promotes ulcer healing, wound
Mouthful healing, anti-aging, help loses weight and the adjuvant treatment of cardiovascular disease etc. has good curative effect.Honey is made except independent
It is to be alternatively arranged as the important auxiliary material of Chinese medicine preparation and Chinese patent drug outside medicinal.However in the production and storage of honey, in acid
Property under the conditions of, amino-compound in honey and glucose occur the reduced sugar in Maillard reaction or honey that dehydration occurs are anti-
It answers, generates hydroxymethylfurfural, hydroxymethylfurfural has certain toxicity, and is difficult to directly detect in honey, so if
Honey citron tea is prepared by raw material of such honey, potential impact can be caused to the safety of beverage.
Shaddock contains carbohydrate, vitamin B1, vitamin B2, vitamin C, citrin, carrotene, potassium, phosphorus, citric acid
Deng naringin also rich in, neohesperidin, obakunone, obakulactone etc..Modern medicine and pharmacology the study found that based on its at
Dtex point, shaddock have positive effect in terms of hypoglycemic, reducing blood lipid, weight-reducing, skin makeup are supported.Although in shaddock ped and shaddock meat
Carbohydrate content rich in, but still based on dextrose and saccharose, this part carbohydrate is only body after consumption and provides energy
Sugariness mouthfeel is measured and brings, this constrains the nutritive value of honey citron tea to a certain extent.
Summary of the invention
The present invention is directed to be directed to the technological deficiency of the prior art, a kind of preparation side of pectase honey citron tea is provided
Method may contain micro hydroxymethylfurfural in the honey citron tea to solve the prior art, thus influence the skill of edible safety
Art problem.
Another technical problem to be solved by the present invention is that conventional honey citron tea nutritive value have it is to be hoisted.
To realize that the above technical purpose, the present invention use following technical scheme：
A kind of preparation method of pectase honey citron tea, includes the following steps：
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：12 parts of watermelon, 3 parts of grape, swallow
2 parts of wheat, 4 parts of yellow peach, 1 part of apple, 1 part of spinach, 1 part of romaine lettuce, 3 parts of rape, 0.5 part of chrysanthemum, 0.5 part of black rice, 0.5 part of hawthorn,
0.5 part of Lettuce, 20 parts of water；
2) α-acetyl of the papain of 450U/g, the Pullulanase of 1050U/g, 150U/g are added into slurry matrix
Lactic acid decarboxylase, the pectase of 210U/g, the zytase of 470U/g, 670U/g glucose oxidase, adjust pH be 6.3,
69 DEG C of hydrolysis temperature, 220min is digested under stirring；Beta galactosidase, the 90U/g of 180U/g are then added thereto
Glutamine transaminage, 220U/g glucose isomerase, adjust pH be 7.6,43 DEG C of hydrolysis temperature, in ultrasonic vibration state
Lower enzymatic hydrolysis 150min；
3) it takes staphylococcus xylosus to activate 18h in MRS culture medium, isometric, isoconcentration pair is then added thereto
Lactobacillus casei aqueous suspensions adjust pH to 5.1, continue to cultivate 15h, obtain mixed bacteria liquid；Enzymolysis product obtained by step 2) is taken, with
35 DEG C of Temperature Vacuum crushed after being dried to granularity less than 25 mesh, by crushed products and the mixed bacteria liquid with 5:1 mass ratio
It mixes thoroughly, product is mixed thoroughly with every 100g corresponds to the ratio of 1g bacterium powder and mix addition Yue Shi lactobacillus bacterium powder in product thoroughly to described, 30
In solid state fermentation 18h on the shaking table of 200rpm revolving speed under the conditions of DEG C；
4) enzymolysis product obtained by the step 2) of remainder amount, accessing cell concentration thereto is 106The Kluyveromyces Lactis of cfu/mL
Yeast is tieed up, the continuing fermentation 8h in airlift fermentor continues to be passed through with the rate of 0.8vvm into culture solution in the process sterile
Air；Gained culture solution is subjected to breaking-wall cell using homogenizer with the pressure of 100MPa；By product and step 3) products therefrom
It is stirred evenly after mixing, is left to ferment 18h under conditions of 35 DEG C, be then centrifuged with the revolving speed of 1500rpm, supernatant is taken, 64
10min is kept under the conditions of DEG C, is then warming up to 72 DEG C of holding 1min, is then cooled to 66 DEG C of holding 4min, by products therefrom benefit
Breaking-wall cell is carried out to get pectase solution is arrived with the pressure of 120MPa with homogenizer；
5) shaddock fruit is taken to be homogenized, fructose syrup, white granulated sugar, honey, the pectase solution progress mixing preparation, guarantor
The mass fraction for demonstrate,proving shaddock fruit homogenate in mixture is 48%, and the mass fraction of honey is 7%, the quality of pectase solution
Score be 15% to get arrive the pectase honey citron tea.
Preferably, also contain xanthan gum in the pectase honey citron tea, guar gum, edible glucose is oligomeric
Fructose, citric acid, DL-malic acid, vitamin C, Sucralose, essence for food.
Preferably, first white granulated sugar and honey is mixed in step 5) before mixing preparation, once filtered removal bee corpse
And solid impurity, and after through secondary filter remove beeswax and solid impurity, then sterilize, then again by the white granulated sugar and honey
Mixture be used for mixing preparation.
Preferably, the shaddock fruit homogenate is first pickled before mixing preparation in step 5).
Preferably, during second digests, being protected for being continually fed into nitrogen in the container of enzymatic hydrolysis in step 2)
Shield.
Preferably, in step 4), it is described after mixing evenly, wherein solid content is 5~6wt%.
Preferably, during being left to ferment 18h, keeping the oxygen content of air in container is 40v/ in step 4)
v。
Preferably, further including pineapple and the mango of 2 parts by weight of 3 parts by weight in step 1), in the slurry matrix.
Preferably, while accessing Kluyveromyces lactis, also accessing lactobacillus plantarum extremely thereto in step 4)
Final concentration 6.5 × 105Cfu/mL, access lactobacillus acidophilus to final concentration 3 × 105cfu/mL。
In above technical scheme, first with papain, Pullulanase, alpha -acetolactate decarboxylase, pectase, wood
Dextranase, glucose oxidase carry out primary enzymolysis to fruits and vegetables slurry, remove portion of cellulose ingredient and pectin composition therein,
And the modification to realizing to Activities of Some Plants albumen；It is utilized on this basis by beta galactosidase, glutamine transaminage, grape
The enzyme system of sugared isomerase composition carries out secondary enzymolysis, realizes that the hydrolysis and isomery, products therefrom to polysaccharide are more conducive to yeast
With being absorbed and utilized for lactobacillus；Then, it using staphylococcus xylosus as starting strain, is co-cultured after activation with Lactobacillus paracasei,
And it is tamed under acidic environment；On the other hand, taking fraction matrix to handle by vacuum drying means is solid state powder, wooden with containing
Sugared staphylococcus, Lactobacillus paracasei culture solution be mixed to form sticky heap block, and access Yue Shi lactobacillus carry out solid state fermentation,
Form composite microbial objects system.Meanwhile pre-processing the matrix of surplus using Kluyveromyces lactis, in aerobic fermentation item
Acid is produced under part and produces gas, and removes the ingredients such as the tannic acid in plant, tannin, is then inactivated using homogenizer.To treated matrix
The middle above-mentioned composite microbial objects system of access executes fermentation under given conditions, abandons precipitating after tunning centrifugation, by supernatant elder generation
Low temperature inactivation is carried out, recycles homogenizer broken wall to remove viable bacteria, to obtain the pectase solution for Beverage Service.Herein
On the basis of, the ingredients such as the homogenate of shaddock fruit, honey after pickling are mixed with allotment, obtain final products.
The present invention provides a kind of preparation method of pectase honey citron tea, which is intended to pectase
It is compounded with honey citron tea, to improve the nutritional character of plant beverage itself.On this basis, the present invention relies on fruits and vegetables
Mixing enzyme system in ferment is explored by eliminating in honey for the purpose of hydroxymethylfurfural that may be present to hydroxymethylfurfural
A possibility that realizing enzymolysis, and innovative devise a set of pectase preparation method, fruits and vegetables prepared by this method
Ferment makes fruits and vegetables natural component not only to be easier to the form absorbed and exist, but also rich in the mixing enzyme system for being conducive to digestion, more
For importantly, mixed enzyme contained by the pectase to hydroxymethylfurfural have exact degradation, as raw material into
The mixing preparation of row honey citron tea can prevent trouble before it happens to the HMF that may contain in honey, ensure that the safety of beverage.
In addition, the present invention is found surprisingly that, although the pectase itself and not containing shaddock ped polysaccharide, in its existence condition
Under, the content of shaddock ped polysaccharide is significantly improved in beverage, this may be since enzyme system therein is to participation synthesis shaddock in shaddock meat
The substrate of skin polysaccharide has polymerization catalyzed effect；Based on this beneficial property, bee is surprisingly improved by this complex role
The content of shaddock ped polysaccharide in sweet citron tea, due to shaddock ped polysaccharide human body it is anti-oxidant, in terms of have positive effect,
Therefore the present invention realizes comprehensive improvement of honey citron tea nutritive value.
Specific embodiment
Below by specific embodiments of the present invention will be described in detail.In order to avoid excessive unnecessary details,
It will not be described in detail in following embodiment to belonging to well known structure or function.Approximation used in following embodiment
Language can be used for quantitative expression, show to allow quantity to have certain variation in the case where not changing basic function.It is fixed except having
Adopted outer, technical and scientific term used in following embodiment has the phase being commonly understood by with those skilled in the art of the invention
Same meaning.
Embodiment 1
1, the preparation of pectase
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：12 parts of watermelon, 3 parts of grape, swallow
2 parts of wheat, 4 parts of yellow peach, 1 part of apple, 1 part of spinach, 1 part of romaine lettuce, 3 parts of rape, 0.5 part of chrysanthemum, 0.5 part of black rice, 0.5 part of hawthorn,
0.5 part of Lettuce, 20 parts of water；
2) α-acetyl of the papain of 450U/g, the Pullulanase of 1050U/g, 150U/g are added into slurry matrix
Lactic acid decarboxylase, the pectase of 210U/g, the zytase of 470U/g, 670U/g glucose oxidase, adjust pH be 6.3,
69 DEG C of hydrolysis temperature, 220min is digested under stirring；Beta galactosidase, the 90U/g of 180U/g are then added thereto
Glutamine transaminage, 220U/g glucose isomerase, adjust pH be 7.6,43 DEG C of hydrolysis temperature, in ultrasonic vibration state
Lower enzymatic hydrolysis 150min；
3) it takes staphylococcus xylosus to activate 18h in MRS culture medium, isometric, isoconcentration pair is then added thereto
Lactobacillus casei aqueous suspensions adjust pH to 5.1, continue to cultivate 15h, obtain mixed bacteria liquid；Enzymolysis product obtained by step 2) is taken, with
35 DEG C of Temperature Vacuum crushed after being dried to granularity less than 25 mesh, by crushed products and the mixed bacteria liquid with 5:1 mass ratio
It mixes thoroughly, product is mixed thoroughly with every 100g corresponds to the ratio of 1g bacterium powder and mix addition Yue Shi lactobacillus bacterium powder in product thoroughly to described, 30
In solid state fermentation 18h on the shaking table of 200rpm revolving speed under the conditions of DEG C；
4) enzymolysis product obtained by the step 2) of remainder amount, accessing cell concentration thereto is 106The Kluyveromyces Lactis of cfu/mL
Yeast is tieed up, the continuing fermentation 8h in airlift fermentor continues to be passed through with the rate of 0.8vvm into culture solution in the process sterile
Air；Gained culture solution is subjected to breaking-wall cell using homogenizer with the pressure of 100MPa；By product and step 3) products therefrom
It is stirred evenly after mixing, is left to ferment 18h under conditions of 35 DEG C, be then centrifuged with the revolving speed of 1500rpm, supernatant is taken, 64
10min is kept under the conditions of DEG C, is then warming up to 72 DEG C of holding 1min, is then cooled to 66 DEG C of holding 4min, by products therefrom benefit
Breaking-wall cell is carried out to get pectase solution is arrived with the pressure of 120MPa with homogenizer.
2, experimental group
HMF sterling is taken to mix with water, compound concentration is the HMF aqueous solution of 20,40,80,160,320,640 μ g/mL respectively.
Respectively with pectase solution with 85:15 volume ratio mixing, separately takes the HMF aqueous solution of one group of 20 μ g/mL as blank control；
It stands or shakes under the conditions of 4 DEG C, 25 DEG C, 38 DEG C of three groups of temperature with postponing, keep 48h；It then detects respectively therein
HMF content.
The HMF aqueous solution for taking 80 μ g/mL, with pectase solution with 85:15 volume ratio mixing, then in 25 DEG C of conditions
Lower standing 48h periodically detects HMF content therein in the process.
3, HMF content analysis
3.1 instruments and reagent
Spectrophotometer, UV measure the absorbance A value at 284 and 336nm.
Carrez solution I melts 15gK with water4Fe(CN)6·3H2O, and it is settled to 100ml.
Carrez solution II melts 30gZn (Ac) with water2·2H2O, and it is settled to 100ml.
NaHSO3Solution 0.20%.0.20gNaHSO is melted with water3, and it is diluted to 100ml.Need when tested liquid can be by 1+1
Dilution.
3.2 detection method
Accurate weighing about 5g solution to be measured is transferred in 50ml volumetric flask into a small beaker with 25ml moisture.Add
0.50ml Carrez solution I mixes, adds 0.50ml Carrez solution II, mixes, is then diluted with water to scale again.It can add
A few drop ethyl alcohol are to prevent to blister.Filtering, discards initial 10ml filtrate.It is taken leave of into the test tube of two 18 × 150mm plus 5ml is filtered
Liquid.Into a test tube (sample) in a plus 5.0ml water, into another test tube (reference) plus 5.0ml NaHSO3Solution.It is mixed
It is even, absorbance A value (1cm liquid bath) of the sample at 284 and 336nm is compared with reference.If A>0.6, sample is diluted with water,
With 0.1% NaHSO3Referring to sample, dilution level should keep linking up for solution dilution, and cause the variation of A value to carry out school dilution
Just.
Hydroxymethylfurfural (HMF) (mg)/100g solution to be measured=(A284-A336The sample (g) of) × 14.97 × 5/
The factor=14.97=(126/16.830) (1000/10) (100/5)
In formula 126 be HMF molecular weight；Molar absorptivity of the 16.830=HMF at 284nm；1000=mg/g；10=
Centilitre/L；The grams of 100=solution to be measured；5=example weight.
4, experimental result
After being incubated for 48h altogether with pectase solution prepared by the present embodiment, HMF content such as following table 1 institute in solution
Show：
HMF end content (unit in the solution to be measured of table 1：μg/mL)
| Condition group | 20μg/mL | 40μg/mL | 80μg/mL | 160μg/mL | 320μg/mL | 640μg/mL | Blank control |
| 4 DEG C of standings | 0 | 0 | 0 | 8 | 19 | 31 | 20 |
| 4 DEG C of concussions | 0 | 0 | 0 | 3 | 11 | 14 | 19 |
| 25 DEG C of standings | 0 | 0 | 3 | 11 | 18 | 52 | 20 |
| 25 DEG C of concussions | 0 | 0 | 0 | 1 | 10 | 35 | 18 |
| 36 DEG C of standings | 2 | 6 | 9 | 25 | 62 | 97 | 20 |
| 36 DEG C of concussions | 0 | 0 | 5 | 17 | 18 | 29 | 20 |
By table 1 it can be found that the HMF aqueous solution being incubated for through pectase of the present invention, wherein HMF is significantly degraded,
This degradation effect declines within the scope of 4~36 DEG C with the rising of temperature, in addition, concussion condition has this degradation effect
There is facilitation.In testing selected six concentration gradients, it is incubated for the HMF base that concentration can be lower than 80 μ g/mL by 48h altogether
This removing is complete.On this basis, since in the storage (4 DEG C) of beverage and during transporting (4~36 DEG C), total time is universal
More than 48h, therefore preparation method of the invention can effectively prevent a possibility that HMF is remained in beverage.
It is as shown in table 2 that pectase solution removes process to HMF.
HMF content changes over time process in the solution to be measured of table 2
| Initial concentration/time | 8h | 16h | 24h | 32h | 40h | 48h |
| 80μg/mL | 48 | 17 | 9 | 5 | 3 | 2 |
As table 2 it can be found that the pectase provided by the present embodiment wants the clearance rate of HMF under liquid environment
It is faster than expection, it could therefore be concluded that the pectase solution is mainly influenced the elimination efficiency of HMF by the two content ratio,
And it handles the time and is likely to not influence the principal element for the treatment of effeciency.That is, pectase to the enzyme digestion reaction of HMF into
Journey is likely to accuse in a short time and complete, and therefore, this discovery is expected to become the foundation for shortening the beverage storage period of the present invention.
Embodiment 2
1, experimental group
Shaddock fruit is taken to be homogenized, fructose syrup, white granulated sugar, honey, with 48:15:15:The mixing of 7 mass ratioes obtains mixing fruit
Object slurry, as experimental group 1；Pectase prepared by another Example 1 is as experimental group 2；By experimental group 1 and experimental group 2
According to 85:15 mass ratio mixing, as experimental group 3；Contained shaddock ped polysaccharide in unit mass experimental group 1~3 is detected respectively
Ratio.
2, experimental method
The extraction of 2.1 polysaccharide
It weighs and crushes medicine materical crude slice 20.00279,300mL distilled water is added, impregnate 4h.2 (300mL/ of heating and refluxing extraction
It is secondary), 1.5 hour/time merge Aqueous extracts, and filtering is concentrated under reduced pressure into 100mL；It stands, centrifugation, supernatant is concentrated under reduced pressure into
The ethyl alcohol of 3 times of amounts 95% is added in 100mL thereto again, stands 18h in 4 DEG C of refrigerators, is centrifuged, and abandons supernatant, and it is heavy to collect white
Starch, freeze-drying, obtains Thick many candies.
2.2 polysaccharide contain measurement
Phenol 100.0422g is taken, aluminium flake 0.1057g and NaHCO are added3182 DEG C of fractions are collected in 0.0499g, air-distillation,
7.5g is weighed, water 150mL is added to dissolve, 5% phenol reagent is obtained and sets that put refrigerator in brown bottle spare.
The glucose 50.00mg for accurately weighing 150 DEG C of dry constant weights, adds suitable quantity of water to dissolve, is transferred in 50mL volumetric flask.
Scale is added water to, is shaken up, being made into concentration is that 1mg/mL Glucose standards stock solution is spare.
Glucose standards stock solution 1mg/mL, pipette 0,0.5,1.0,2.0,3.0,4.0,5.0,6.0mL difference constant volume in
In 50mL volumetric flask, standard is prepared into using solution, 1mL standard is taken to set in test tube using solution respectively, 5% phenol of 1mL is added
Solution is rapidly added the 5mL concentrated sulfuric acid, and oscillation places 15min, is placed in boiling water bath and heats 30min.Cold water is cooled to room temperature.With
Ultraviolet specrophotometer measures absorbance, does figure with Absorbance versus concentration and obtains calibration curve calculating regression equation.
3 experimental results
Experimental result is as shown in table 3：
3 different experiments group polyoses content ratio of table
| Experimental group 1 | Experimental group 2 | Experimental group 3 | |
| Polyoses content | 32.84% | 17.5% | 43.9% |
It can be seen that pectase prepared by embodiment 1 and conventional honey citron tea are by 15:85 mass ratio mixing
Afterwards, wherein polyoses content is significantly improved, and further study show that, polyoses content itself is significantly lower than reality in pectase
Group 1 is tested, and the promotion of polysaccharide containing ratio obviously cannot be superimposed to explain with simple factor after mixing, this effect is likely to
Caused by playing catalytic action to honey citron tea natural component due to the enzyme system in pectase.Anyway, this hair
Pectase added by bright plays the role of raising to polyoses content in beverage, the perfect to a certain extent nutrition of beverage
Value.
Embodiment 3
A kind of preparation method of pectase honey citron tea, includes the following steps：
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：12 parts of watermelon, 3 parts of grape, swallow
2 parts of wheat, 4 parts of yellow peach, 1 part of apple, 1 part of spinach, 1 part of romaine lettuce, 3 parts of rape, 0.5 part of chrysanthemum, 0.5 part of black rice, 0.5 part of hawthorn,
0.5 part of Lettuce, 20 parts of water；
2) α-acetyl of the papain of 450U/g, the Pullulanase of 1050U/g, 150U/g are added into slurry matrix
Lactic acid decarboxylase, the pectase of 210U/g, the zytase of 470U/g, 670U/g glucose oxidase, adjust pH be 6.3,
69 DEG C of hydrolysis temperature, 220min is digested under stirring；Beta galactosidase, the 90U/g of 180U/g are then added thereto
Glutamine transaminage, 220U/g glucose isomerase, adjust pH be 7.6,43 DEG C of hydrolysis temperature, in ultrasonic vibration state
Lower enzymatic hydrolysis 150min；
3) it takes staphylococcus xylosus to activate 18h in MRS culture medium, isometric, isoconcentration pair is then added thereto
Lactobacillus casei aqueous suspensions adjust pH to 5.1, continue to cultivate 15h, obtain mixed bacteria liquid；Enzymolysis product obtained by step 2) is taken, with
35 DEG C of Temperature Vacuum crushed after being dried to granularity less than 25 mesh, by crushed products and the mixed bacteria liquid with 5:1 mass ratio
It mixes thoroughly, product is mixed thoroughly with every 100g corresponds to the ratio of 1g bacterium powder and mix addition Yue Shi lactobacillus bacterium powder in product thoroughly to described, 30
In solid state fermentation 18h on the shaking table of 200rpm revolving speed under the conditions of DEG C；
4) enzymolysis product obtained by the step 2) of remainder amount, accessing cell concentration thereto is 106The Kluyveromyces Lactis of cfu/mL
Yeast is tieed up, the continuing fermentation 8h in airlift fermentor continues to be passed through with the rate of 0.8vvm into culture solution in the process sterile
Air；Gained culture solution is subjected to breaking-wall cell using homogenizer with the pressure of 100MPa；By product and step 3) products therefrom
It is stirred evenly after mixing, is left to ferment 18h under conditions of 35 DEG C, be then centrifuged with the revolving speed of 1500rpm, supernatant is taken, 64
10min is kept under the conditions of DEG C, is then warming up to 72 DEG C of holding 1min, is then cooled to 66 DEG C of holding 4min, by products therefrom benefit
Breaking-wall cell is carried out to get pectase solution is arrived with the pressure of 120MPa with homogenizer；
5) shaddock fruit is taken to be homogenized, fructose syrup, white granulated sugar, honey, the pectase solution progress mixing preparation, guarantor
The mass fraction for demonstrate,proving shaddock fruit homogenate in mixture is 48%, and the mass fraction of honey is 7%, the quality of pectase solution
Score be 15% to get arrive the pectase honey citron tea.
The embodiments of the present invention have been described in detail above, but content is only the preferred embodiment of the present invention,
It is not intended to limit the invention.All any modifications, equivalent replacements, and improvements etc. done in application range of the invention, should all
It is included within protection scope of the present invention.
Claims (9)
1. a kind of preparation method of pectase honey citron tea, it is characterised in that include the following steps：
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：12 parts of watermelon, 3 parts of grape, oat 2
Part, 4 parts of yellow peach, 1 part of apple, 1 part of spinach, 1 part of romaine lettuce, 3 parts of rape, 0.5 part of chrysanthemum, 0.5 part of black rice, 0.5 part of hawthorn, naked oats
0.5 part of dish, 20 parts of water；
2) α-acetolactic acid of the papain of 450U/g, the Pullulanase of 1050U/g, 150U/g are added into slurry matrix
Decarboxylase, the pectase of 210U/g, the zytase of 470U/g, 670U/g glucose oxidase, adjust pH be 6.3, enzymatic hydrolysis
69 DEG C of temperature, 220min is digested under stirring；The beta galactosidase of 180U/g, the paddy of 90U/g are then added thereto
The glucose isomerase of glutamine transaminase, 220U/g, adjust pH be 7.6,43 DEG C of hydrolysis temperature, the enzyme under ultrasonic vibration state
Solve 150min；
3) it takes staphylococcus xylosus to activate 18h in MRS culture medium, isometric, isoconcentration secondary cheese is then added thereto
Lactobacillus aqueous suspensions adjust pH to 5.1, continue to cultivate 15h, obtain mixed bacteria liquid；Enzymolysis product obtained by step 2) is taken, with 35 DEG C
Temperature Vacuum crushed after being dried to granularity less than 25 mesh, by crushed products and the mixed bacteria liquid with 5:1 mass ratio is mixed thoroughly,
Product is mixed thoroughly with every 100g correspond to the ratio of 1g bacterium powder and mix addition Yue Shi lactobacillus bacterium powder in product thoroughly to described, in 30 DEG C of conditions
Under in solid state fermentation 18h on the shaking table of 200rpm revolving speed；
4) enzymolysis product obtained by the step 2) of remainder amount, accessing cell concentration thereto is 106The Kluyveromyces Lactis of cfu/mL ties up ferment
Mother, the continuing fermentation 8h in airlift fermentor continue to be passed through filtrated air into culture solution with the rate of 0.8vvm in the process；
Gained culture solution is subjected to breaking-wall cell using homogenizer with the pressure of 100MPa；After product is mixed with step 3) products therefrom
It stirs evenly, is left to ferment 18h under conditions of 35 DEG C, be then centrifuged with the revolving speed of 1500rpm, supernatant taken, in 64 DEG C of conditions
Lower holding 10min is then warming up to 72 DEG C of holding 1min, is then cooled to 66 DEG C of holding 4min, and products therefrom is utilized homogeneous
Machine carries out breaking-wall cell with the pressure of 120MPa to get pectase solution is arrived；
5) shaddock fruit is taken to be homogenized, fructose syrup, white granulated sugar, honey, the pectase solution carries out mixing preparation, guarantee mixed
The mass fraction for closing shaddock fruit homogenate in object is 48%, and the mass fraction of honey is 7%, the mass fraction of pectase solution
For 15% to get arrive the pectase honey citron tea.
2. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that the fruits and vegetables
Also contain xanthan gum, guar gum, edible glucose, oligofructose, citric acid, DL-malic acid, dimension life in ferment honey citron tea
Plain C, Sucralose, essence for food.
3. a kind of preparation method of pectase honey citron tea according to claim 2, it is characterised in that in step 5),
First white granulated sugar and honey are mixed before mixing preparation, once filtered removal bee corpse and solid impurity, and after through secondary filter
Beeswax and solid impurity are removed, then is sterilized, the mixture of the white granulated sugar and honey is then used for mixing preparation again.
4. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 5),
The shaddock fruit homogenate is first pickled before mixing preparation.
5. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 2),
During second digests, for being continually fed into nitrogen protection in the container of enzymatic hydrolysis.
6. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 4),
It is described after mixing evenly, wherein solid content be 5~6wt%.
7. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 4),
During being left to ferment 18h, keeping the oxygen content of air in container is 40v/v.
8. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 1),
It further include pineapple and the mango of 2 parts by weight of 3 parts by weight in the slurry matrix.
9. a kind of preparation method of pectase honey citron tea according to claim 1, it is characterised in that in step 4),
While accessing Kluyveromyces lactis, lactobacillus plantarum is also accessed thereto to final concentration 6.5 × 105Cfu/mL, access
Lactobacillus acidophilus is to final concentration 3 × 105cfu/mL。
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| CN110463994A (en) * | 2019-08-20 | 2019-11-19 | 南昌大学 | A kind of preparation method of plant enzyme |
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Application publication date: 20181116 |