CN108813045A - A kind of preparation method of pectase honey lemon tea - Google Patents
A kind of preparation method of pectase honey lemon tea Download PDFInfo
- Publication number
- CN108813045A CN108813045A CN201810785850.5A CN201810785850A CN108813045A CN 108813045 A CN108813045 A CN 108813045A CN 201810785850 A CN201810785850 A CN 201810785850A CN 108813045 A CN108813045 A CN 108813045A
- Authority
- CN
- China
- Prior art keywords
- pectase
- preparation
- parts
- honey
- lemon tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Abstract
The present invention provides a kind of preparation methods of pectase honey lemon tea.The technical solution is intended to compound pectase with honey lemon tea, to improve the nutritional character of plant beverage itself.On this basis, the problem lower for antioxidant content content in conventional pectase, has carried out innovative design to ferment preparation method.This method has carried out compounding design to plant material first, and improve enzymolysis scheme and zymotechnique, mixed fermentation is carried out with multiple-microorganism, inoxidizability ingredient in obtained pectase including SOD, catechin, anthocyanidin to significantly improving, moreover, with good stability under the storage of beverage routine, traffic condition.Based on this beneficial technical effect, as the additive of beverage, especially with the plant beverages mixture such as honey lemon tea, the nutritive value of beverage can be can effectively improve, realize certain health-care efficacy.
Description
Technical field
The present invention relates to functional beverage technical fields, and in particular to a kind of preparation side of pectase honey lemon tea
Method.
Background technique
Honey lemon tea is tea-drinking made of being reconstituted as honey and lemon, have beauty face-whitening-nourishing, reducing blood lipid, heat-clearing, removing toxic substances,
The multiple efficacies such as moisturize.Contain the multiple nutritional components such as vitamin B1, vitamin B2, vitamin C in lemon.In addition, also containing
Organic acid, citric acid and high alka abundant, have very strong antioxidation, to promote skin metabolism, delay
Aging and inhibition pigmentation etc. are all largely effective.
Pectase is one kind of comprehensive plant ferment, is to pass through microculture by material of vegetable origins such as water fruits and vegetables
And a kind of mixed fermentation product obtained, wherein enzyme system rich in and modified nutritional ingredient.Although enzyme is as protein
It can be digested system after consumption to be hydrolyzed to amino acid and lose activity, but the nutritive value of ferment and do not lie in human body to it
The direct utilization of middle mixing enzyme system, but during the fermentation, microorganism own metabolism and enzymolysis make natural plants
Ingredient changes, and a series of secondary metabolite or enzymolysis product including amino acid, polysaccharide, growth factor etc. are able to
Accumulation just contains among these and is largely conducive to human health and is easier to the ingredient absorbed, and wherein quite a few is naturally being planted
It is not present in raw material.Therefore, ferment realizes the derivative of nutriment or turns during the preparation process (i.e. fermenting step)
Become, to assign its special nutritive value.
Based on this beneficial effect, pectase is developing progressively the health food important for one kind, furthermore, it is also possible to
It is used to be compounded with other food as food additives, to improve the nutritional health function of other food.In the prior art,
Existing research person compounds pectase with beverage, due to pectase itself i.e. have plant breath, with fruit
Odor characteristics will not be significantly affected after flavor beverage mixture, and can also assign its richer nutritive value.However, restricted
In the defect of pectase preparation process, the nutritive value of conventional pectase have it is to be hoisted, especially antioxidant content etc. side
Face, content are in reduced levels.In this case, if antioxidant content in pectase can be promoted by process modification
Content is then expected to further promote the nutritive value of beverage.
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 lemon tea is provided
Method, to solve in the prior art, the resulting pectase of customary preparation methods wherein ask by the lower technology of antioxidant content content
Topic.
To realize that the above technical purpose, the present invention use following technical scheme：
A kind of preparation method of pectase honey lemon tea, includes the following steps：
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：7 parts of pineapple, 5 parts of persimmon, sweet potato
1 part, 3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of Lettuce, 3 parts of cucumber, 0.5 part of passionflower, 0.5 part of honeysuckle, Portugal
0.5 part of grape seed, 0.5 part of cherry, 20 parts of water；
2) into slurry matrix be added the tannase of 130U/g, the Nattokinase of 720U/g, 290U/g pectase,
The cellulase of the phytase of the mannonase 640U/g of 210U/g, 220U/g, adjusting pH is 8.2, with initial temperature for 30
DEG C, the heating rate of 3 DEG C/min is warming up to 66 DEG C, and 47min is kept, is then warming up to 86 DEG C with the heating rate of 10 DEG C/min,
1min is kept, then is cooled to 36 DEG C with the cooling rate of 2.5 DEG C/min, and use CH3COOH adjusts its pH to 6.1, continues to keep
128min；The galactosidase of the naringinase of 350U/g, the Pullulanase of 420U/g, 120U/g are then added thereto, adjusts
PH is 7.3,32 DEG C of hydrolysis temperature, digests 150min under nitrogen protection state；
3) it takes chlorella pyrenoidosa to activate 3d in the Zarrouk culture medium of 1/3 concentration, is then seeded to SE culture medium
In, with 25 DEG C of temperature, daily illumination 20h, dark 4h, the CMC model of intensity of illumination 4000lux, every 8d passage is primary, until
Frustule concentration is 5 × 10 in culture solution7CFU/mL to get arrive chlorella pyrenoidosa culture solution；Take 20 parts by weight pyrenoids small
Ball algae culturing liquid, is collected by centrifugation frustule, is seeded in fresh BG11 culture medium, and wherein chlorella pyrenoidosa is dense for adjustment
It spends to 106CFU/mL, then accessing nostoc to beads concentration of algae of wherein delivering vegetables of delivering vegetables thereto is 5 × 105CFU/mL, with temperature
24 DEG C, the Ventilation Rate of 0.01~1m3/h, light intensity 8000lux keeps full exposure for 24 hours persistently to cultivate 4d, then with 3000rpm
Revolving speed centrifugation, discard supernatant, collection obtain mixing thallus；
4) to chlorella pyrenoidosa culture solution prepared by step 3), 20 parts by weight is separately taken, frustule is collected by centrifugation, by it
It is scattered in sterile water, until wherein chlorella pyrenoidosa concentration is 107CFU/mL, then using Ultrasonic Cell Disruptor with the function of 300w
Rate is ultrasonically treated the interval 5s 7s, repeats 30 times, broken product is uniformly mixed with the resulting enzymolysis product of step 2), is obtained
Fermentation medium；Bifidobacterium breve bacterium is accessed into fermentation medium with the ratio that every 100g fermentation medium corresponds to 3g bacterium powder
Powder then accesses Raman lactobacillus bacterium powder with 32 DEG C of temperature culture 18h with 2 times of bifidobacterium breve cut-in quality thereto,
Temperature is adjusted to 27 DEG C, continues to cultivate 6h；Then, the resulting mixing thallus of step 3) is accessed thereto, and the mixing thallus connects
The weight in wet base entered is 10 times of bifidobacterium breve bacterium powder cut-in quality；Then with the illumination of 1000lux, 24 DEG C of temperature, keep with
The rate of 0.4vvm is continually fed into oxygen, cultivates 16h；It is then centrifuged with the revolving speed of 1500rpm, supernatant is taken, under the conditions of 64 DEG C
10min is kept, 72 DEG C of holding 1min is then warming up to, is then cooled to 66 DEG C of holding 4min, products therefrom is utilized into homogenizer
Breaking-wall cell is carried out with the pressure of 120MPa to get pectase solution is arrived；
5) citron 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 citron fruit homogenate in mixture is 39%, and the mass fraction of honey is 7%, the quality of pectase solution
Score be 25% to get arrive the pectase honey lemon tea.In the technical solution, 20 weights described in step 3), step 4)
Part is measured, ratio is according to the parts by weight criterion calculation in step 1)；That is, 20 parts by weight described in step 3), step 4)
It is heavy with the dosage of water in step 1) etc..
Preferably, also contain xanthan gum in the pectase honey lemon 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 citron fruit homogenate is first pickled before mixing preparation in step 5).
Preferably, nitrogen protection described in step 2) is to be continually fed into nitrogen in a reservoir to enzymolysis liquid.
Preferably, step 3) in the activation process of chlorella pyrenoidosa, replacing fresh culture daily, it is described fresh
Culture medium is the Zarrouk culture medium of 1/3 concentration.
Preferably, resulting the ratio between the weight in wet base for mixing chlorella pyrenoidosa and both nostocs of delivering vegetables in thallus of step 4)
No more than 3:1.
Preferably, during cultivating 16h, the intensity of illumination of preceding 8h is 1000lux, the light of rear 8h in step 4)
1500lux is adjusted to according to intensity.
It further include apple and the awns of 2 parts by weight of 4 parts by weight in the slurry matrix preferably, being in step 1)
Fruit.
Preferably, while accessing Raman lactobacillus bacterium powder, also accessing lactobacillus plantarum bacterium thereto in step 4)
Powder, lactobacillus acidophilus bacterium powder, Lactobacillus paracasei bacterium powder；Lactobacillus plantarum bacterium powder, lactobacillus acidophilus bacterium powder, Lactobacillus paracasei
The respective access amount of bacterium powder three is heavy with the access amount of Raman lactobacillus bacterium powder etc..
In above technical scheme, screened the plant material as fermentation substrate first, it is determined that with pineapple, persimmon,
The compound scheme as main component such as tomato, lettuce.On this basis, for fruits and vegetables composition characteristics and Raman lactobacillus, short
The nutritive peculiarity of Bifidobacterium devises a set of special enzyme solution, and this method is with tannase, Nattokinase, pectase, sweet
Reveal dextranase, phytase, cellulase, constitutes the first compound enzyme system, tentatively digested from 30 DEG C, be then warming up to
Higher temperature makes wherein temperature sensitive Nattokinase, the reduction of mannosan enzyme activity, to mainly remove in fruits and vegetables ingredient
The ingredients such as tannin, pectin, cellulose, are then continuously heating to hot conditions, by the holding of short time, make wherein natto swash
Enzyme, mannonase tannase, pectase inactivate substantially, and pH is adjusted after cooling, carry out prolonged cellulase solution preocess.
The ingredient with the bitter sense of taste has been effectively removed by the effect of the first compound enzyme system and significantly reduces content of cellulose.With
Afterwards, secondary enzymolysis is carried out using naringinase, Pullulanase, galactosidase, so that cellulose is obtained a degree of saccharification, and make
It is monosaccharide that polysaccharide, which further digests, is conducive to the direct utilization of microorganism.
After the completion of enzymatic hydrolysis, the present invention carries out mixed fermentation in such a way that microalgae and anaerobic bacteria co-culture, and on the one hand passes through
Synbiosis maintains the multiplicity of flora to stablize, and is on the other hand provided using the assimilation of microalgae itself for pectase additional
Nutritional ingredient.Wherein, prior to external environment building chlorella pyrenoidosa and the syntaxial system of nostoc of delivering vegetables, and by a part of algae
Body is added as culture medium into fruits and vegetables slurry matrix, after accessing bifidobacterium breve, first carries out mesophilic digestion, then accesses drawing again
Mixing frustule is finally accessed in cultivating system, aerobic illumination cultivation is carried out, to make by cold fermentation in graceful lactobacillus progress
The utilization scope of fruits and vegetables matrix is effectively extended.Precipitating is abandoned after tunning centrifugation, supernatant is first subjected to low temperature inactivation, then
Viable bacteria is removed using homogenizer broken wall, to obtain the pectase solution for Beverage Service.It on this basis, will be after pickling
Citron fruit homogenate, the ingredients such as honey be mixed with allotment, obtain final products.
The present invention provides a kind of preparation methods of pectase honey lemon tea.The technical solution is intended to pectase
It is compounded with honey lemon tea, to improve the nutritional character of plant beverage itself.On this basis, for conventional pectase
The lower problem of middle antioxidant content content, has carried out innovative design to ferment preparation method.This method is first to plant original
Material has carried out compounding design, and improves enzymolysis scheme and zymotechnique, carries out mixed fermentation with multiple-microorganism, obtained
Inoxidizability ingredient in pectase including SOD, catechin, anthocyanidin to significantly improving, moreover, in beverage routine
Storage, with good stability under traffic condition.It, can be as the addition of beverage based on this beneficial technical effect
Agent can effectively improve the nutritive value of beverage, realize certain health care function especially with the plant beverages mixture such as honey lemon tea
Effect.
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, experimental group
1.1 pectases of the present invention
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：7 parts of pineapple, 5 parts of persimmon, sweet potato
1 part, 3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of Lettuce, 3 parts of cucumber, 0.5 part of passionflower, 0.5 part of honeysuckle, Portugal
0.5 part of grape seed, 0.5 part of cherry, 20 parts of water；
2) into slurry matrix be added the tannase of 130U/g, the Nattokinase of 720U/g, 290U/g pectase,
The cellulase of the phytase of the mannonase 640U/g of 210U/g, 220U/g, adjusting pH is 8.2, with initial temperature for 30
DEG C, the heating rate of 3 DEG C/min is warming up to 66 DEG C, and 47min is kept, is then warming up to 86 DEG C with the heating rate of 10 DEG C/min,
1min is kept, then is cooled to 36 DEG C with the cooling rate of 2.5 DEG C/min, and use CH3COOH adjusts its pH to 6.1, continues to keep
128min；The galactosidase of the naringinase of 350U/g, the Pullulanase of 420U/g, 120U/g are then added thereto, adjusts
PH is 7.3,32 DEG C of hydrolysis temperature, digests 150min under nitrogen protection state；
3) it takes chlorella pyrenoidosa to activate 3d in the Zarrouk culture medium of 1/3 concentration, is then seeded to SE culture medium
In, with 25 DEG C of temperature, daily illumination 20h, dark 4h, the CMC model of intensity of illumination 4000lux, every 8d passage is primary, until
Frustule concentration is 5 × 10 in culture solution7CFU/mL to get arrive chlorella pyrenoidosa culture solution；Take 20 parts by weight pyrenoids small
Ball algae culturing liquid, is collected by centrifugation frustule, is seeded in fresh BG11 culture medium, and wherein chlorella pyrenoidosa is dense for adjustment
It spends to 106CFU/mL, then accessing nostoc to beads concentration of algae of wherein delivering vegetables of delivering vegetables thereto is 5 × 105CFU/mL, with temperature
24 DEG C, the Ventilation Rate of 0.01~1m3/h, light intensity 8000lux keeps full exposure for 24 hours persistently to cultivate 4d, then with 3000rpm
Revolving speed centrifugation, discard supernatant, collection obtain mixing thallus；
4) to chlorella pyrenoidosa culture solution prepared by step 3), 20 parts by weight is separately taken, frustule is collected by centrifugation, by it
It is scattered in sterile water, until wherein chlorella pyrenoidosa concentration is 107CFU/mL, then using Ultrasonic Cell Disruptor with the function of 300w
Rate is ultrasonically treated the interval 5s 7s, repeats 30 times, broken product is uniformly mixed with the resulting enzymolysis product of step 2), is obtained
Fermentation medium；Bifidobacterium breve bacterium is accessed into fermentation medium with the ratio that every 100g fermentation medium corresponds to 3g bacterium powder
Powder then accesses Raman lactobacillus bacterium powder with 32 DEG C of temperature culture 18h with 2 times of bifidobacterium breve cut-in quality thereto,
Temperature is adjusted to 27 DEG C, continues to cultivate 6h；Then, the resulting mixing thallus of step 3) is accessed thereto, and the mixing thallus connects
The weight in wet base entered is 10 times of bifidobacterium breve bacterium powder cut-in quality；Then with the illumination of 1000lux, 24 DEG C of temperature, keep with
The rate of 0.4vvm is continually fed into oxygen, cultivates 16h；It is then centrifuged with the revolving speed of 1500rpm, supernatant is taken, under the conditions of 64 DEG C
10min is kept, 72 DEG C of holding 1min is then warming up to, is then cooled to 66 DEG C of holding 4min, products therefrom is utilized into homogenizer
Breaking-wall cell is carried out with the pressure of 120MPa to get pectase solution is arrived；As experimental group 1.
1.2 natural plant composition
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：7 parts of pineapple, 5 parts of persimmon, sweet potato
1 part, 3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of Lettuce, 3 parts of cucumber, 0.5 part of passionflower, 0.5 part of honeysuckle, Portugal
0.5 part of grape seed, 0.5 part of cherry, 20 parts of water；
2) take chlorella pyrenoidosa to be inoculated in SE culture medium to cultivate, until culture solution in frustule concentration be 5 ×
107CFU/mL takes the 20 parts by weight culture solution, frustule is collected by centrifugation, is scattered in sterile water, until wherein pyrenoids is small
Ball concentration of algae is 107CFU/mL is then ultrasonically treated the interval 5s 7s using Ultrasonic Cell Disruptor with the power of 300w, repeats 30 times,
Broken product is uniformly mixed with the resulting slurry matrix of step 1)；It is then centrifuged with the revolving speed of 1500rpm, takes supernatant,
10min is kept under the conditions of 64 DEG C, is then warming up to 72 DEG C of holding 1min, 66 DEG C of holding 4min is then cooled to, gained is produced
Object carries out breaking-wall cell using homogenizer with the pressure of 120MPa, using acquired solution as experimental group 2.
1.3 natural plant compositions use common fermentation processes
1) ingredient of following parts by weight is taken, is mixed after crushing respectively, obtains slurry matrix：7 parts of pineapple, 5 parts of persimmon, sweet potato
1 part, 3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of Lettuce, 3 parts of cucumber, 0.5 part of passionflower, 0.5 part of honeysuckle, Portugal
0.5 part of grape seed, 0.5 part of cherry, 20 parts of water；
2) take chlorella pyrenoidosa to be inoculated in SE culture medium to cultivate, until culture solution in frustule concentration be 5 ×
107CFU/mL takes the 20 parts by weight culture solution, frustule is collected by centrifugation, is scattered in sterile water, until wherein pyrenoids is small
Ball concentration of algae is 107CFU/mL is then ultrasonically treated the interval 5s 7s using Ultrasonic Cell Disruptor with the power of 300w, repeats 30 times,
Broken product is uniformly mixed with the resulting slurry matrix of step 1), obtains fermentation medium；
3) bifidobacterium breve bacterium powder is accessed into fermentation medium with the ratio that every 100g fermentation medium corresponds to 3g bacterium powder,
The ratio of corresponding 6g bacterium powder accesses Raman lactobacillus bacterium powder, and the ratio of corresponding 21g (weight in wet base) chlorella pyrenoidosa accesses pyrenoids
Chlorella, corresponding 9g (weight in wet base) deliver vegetables ratio access of nostoc are delivered vegetables nostoc；Then with the illumination of 1000lux, 24 DEG C
Temperature is kept being continually fed into oxygen with the rate of 0.4vvm, cultivates 40h；It is then centrifuged with the revolving speed of 1500rpm, takes supernatant,
10min is kept under the conditions of 64 DEG C, is then warming up to 72 DEG C of holding 1min, 66 DEG C of holding 4min is then cooled to, by products therefrom
Breaking-wall cell is carried out to get pectase solution is arrived with the pressure of 120MPa using homogenizer；As experimental group 3.
1.4 other experimental groups
The commercially available fruit pectase stoste for separately taking Japanese veggie dell company to produce, as experimental group 4；Separately take platform
The commercially available comprehensive pectase stoste that gulf draft element enterprise is produced, as experimental group 5.
2, experimental method
The activity of superoxide dismutase SOD is using the detection of method as defined in GBT5009.171-2003；Catechin content
It is detected using method as defined in GB/T8313-2008；Anthocyanidin content is using the detection of method as defined in NY/T 2640-2014.
3, experimental result
SOD in experimental group 1~5, catechin, the results are shown in Table 1 for the content detection of three kinds of antioxidant contents of anthocyanidin.
Each experimental group antioxidant content content of table 1
By table 1 it can be found that pectase prepared by the method for the present invention is living compared to its SOD of commercially available conventional products
Power, catechin content and anthocyanidin content are significantly improved, and wherein SOD vigor is 2 times or so of experimental group 4,5, and youngster
Catechin content and anthocyanidin content reach its 4 times or more, show that pectase used in the present invention has and are apparently higher than
The oxidation resistance of conventional products.In addition, pectase used in the present invention is in SOD compared with natural plants (experimental group 2)
10 times, 7 times or more of promotion is respectively obtained in terms of vigor and catechin content two, this shows that pectase is obtained excellent
Oxidation resistance be to be obtained based on fermentation process, and not plant component naturally has；Analysis experimental group 3 can be sent out
It is existing, although which employs bacterial strains identical with experimental group 1 and inoculation condition, conventional fermentation conditions not to bring antioxidant content
Be obviously improved.
In addition, by experimental group 2~4 it can be found that conventional fermentation conditions and nutritional condition may make anthocyanidin content
At negative effect, but preparation method of the present invention, do not influence anthocyanidin content not only, but also bring a degree of
On promotion.Based on the above beneficial technical effect, it was demonstrated that it is that other food bring volume that the pectase, which can be used as additive,
Outer nutritional ingredient based on this compounds it with honey lemon tea, will obtain more perfect nutritive value.
Embodiment 2
Pectase solution prepared by experimental group 1 in Example 1, is packed into sterile chamber after sterilized processing, keep
Sealing, stands 12 months under the conditions of 4 DEG C, 10 DEG C, 25 DEG C, 35 DEG C respectively, in the process periodic detection SOD vigor therein, youngster
Catechin content and anthocyanidin content, detection method are consistent with method employed in embodiment 1.Experimental result such as 2~4 institute of table
Shown in showing：
2 SOD vigor decay (U/mL) of table
| Temperature the time | Initially | 3 months | 6 months | 9 months | 12 months |
| 4℃ | 7411.54 | 7215.87 | 7310.51 | 7265.34 | 7294.81 |
| 10℃ | 7411.54 | 7421.96 | 7384.62 | 7329.49 | 7291.05 |
| 25℃ | 7411.54 | 7284.95 | 7365.28 | 7298.37 | 7315.30 |
| 35℃ | 7411.54 | 7209.58 | 7126.33 | 7067.91 | 6832.65 |
3 catechin content decay (g/100g) of table
| Temperature the time | Initially | 3 months | 6 months | 9 months | 12 months |
| 4℃ | 0.22 | 0.22 | 0.22 | 0.21 | 0.22 |
| 10℃ | 0.22 | 0.21 | 0.22 | 0.21 | 0.21 |
| 25℃ | 0.22 | 0.21 | 0.21 | 0.22 | 0.21 |
| 35℃ | 0.22 | 0.22 | 0.21 | 0.22 | 0.22 |
4 anthocyanidin content decay (g/100g) of table
As the above table 3, table 4 it can be found that in ferment solution prepared by the present invention, catechin and anthocyanidin have good
Good chemical stability, is stored 12 months, catechin and anthocyanidin content do not reduce within the scope of 4~35 DEG C；And table 1
In statistics indicate that, SOD vigor will not decay over time under the conditions of 4~25 DEG C, and when temperature reaches 35 DEG C,
Show slow downward trend, but this decrease speed is still within the scope of acceptable.It can be seen that utilizing the fruits and vegetables
Ferment carries out Beverage Service, and gained beverage antioxidant content in storage can be positively maintained.
Embodiment 3
Take citron fruit to be homogenized, fructose syrup, white granulated sugar, pectase solution prepared by honey and embodiment 1 into
Row mixing preparation guarantees that the mass fraction of citron fruit homogenate in mixture is 39%, and the mass fraction of honey is 7%, fruits and vegetables
The mass fraction of ferment solution be 25% to get arrive pectase honey lemon 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 (10)
1. a kind of preparation method of pectase honey lemon 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：7 parts of pineapple, 5 parts of persimmon, 1 part of sweet potato,
3 parts of tomato, 3 parts of lettuce, 1 part of dragon fruit, 1 part of Lettuce, 3 parts of cucumber, 0.5 part of passionflower, 0.5 part of honeysuckle, grape pip
0.5 part, 0.5 part of cherry, 20 parts of water；
2) tannase of 130U/g, the Nattokinase of 720U/g, the pectase of 290U/g, 210U/g are added into slurry matrix
The cellulase of the phytase of mannonase 640U/g, 220U/g, adjusting pH is 8.2, with initial temperature for 30 DEG C, 3 DEG C/
The heating rate of min is warming up to 66 DEG C, keeps 47min, is then warming up to 86 DEG C with the heating rate of 10 DEG C/min, keeps
1min, then 36 DEG C are cooled to the cooling rate of 2.5 DEG C/min, and use CH3COOH adjusts its pH to 6.1, continues to keep
128min；The galactosidase of the naringinase of 350U/g, the Pullulanase of 420U/g, 120U/g are then added thereto, adjusts
PH is 7.3,32 DEG C of hydrolysis temperature, digests 150min under nitrogen protection state；
3) it takes chlorella pyrenoidosa to activate 3d in the Zarrouk culture medium of 1/3 concentration, is then seeded in SE culture medium, with
25 DEG C of temperature, daily illumination 20h, dark 4h, the CMC model of intensity of illumination 4000lux, every 8d passage is primary, until culture solution
Middle frustule concentration is 5 × 107CFU/mL to get arrive chlorella pyrenoidosa culture solution；20 parts by weight chlorella pyrenoidosas are taken to train
Frustule is collected by centrifugation in nutrient solution, is seeded in fresh BG11 culture medium, and wherein chlorella pyrenoidosa concentration is extremely for adjustment
106CFU/mL, then accessing nostoc to beads concentration of algae of wherein delivering vegetables of delivering vegetables thereto is 5 × 105CFU/mL, with 24 DEG C of temperature,
The Ventilation Rate of 0.01~1m3/h, light intensity 8000lux keep full exposure for 24 hours persistently to cultivate 4d, then with the revolving speed of 3000rpm
Centrifugation, discards supernatant, and collection obtains mixing thallus；
4) to chlorella pyrenoidosa culture solution prepared by step 3), 20 parts by weight is separately taken, frustule is collected by centrifugation, are dispersed
In sterile water, until wherein chlorella pyrenoidosa concentration is 107CFU/mL is then super with the power of 300w using Ultrasonic Cell Disruptor
Sonication 5s interval 7s is repeated 30 times, broken product is uniformly mixed with the resulting enzymolysis product of step 2), is fermented
Culture medium；Bifidobacterium breve bacterium powder is accessed into fermentation medium with the ratio that every 100g fermentation medium corresponds to 3g bacterium powder, with
32 DEG C of temperature culture 18h then accesses Raman lactobacillus bacterium powder, adjustment with 2 times of bifidobacterium breve cut-in quality thereto
Temperature continues to cultivate 6h to 27 DEG C；Then, the resulting mixing thallus of step 3) is accessed thereto, the mixing thallus access
Weight in wet base is 10 times of bifidobacterium breve bacterium powder cut-in quality；Then with the illumination of 1000lux, 24 DEG C of temperature, keep with
The rate of 0.4vvm is continually fed into oxygen, cultivates 16h；It is then centrifuged with the revolving speed of 1500rpm, supernatant is taken, under the conditions of 64 DEG C
10min is kept, 72 DEG C of holding 1min is then warming up to, is then cooled to 66 DEG C of holding 4min, products therefrom is utilized into homogenizer
Breaking-wall cell is carried out with the pressure of 120MPa to get pectase solution is arrived；
5) citron 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 citron fruit homogenate in object is 39%, and the mass fraction of honey is 7%, the mass fraction of pectase solution
For 25% to get arrive the pectase honey lemon tea.
2. a kind of preparation method of pectase honey lemon 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 lemon tea
Plain C, Sucralose, essence for food.
3. a kind of preparation method of pectase honey lemon 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 lemon tea according to claim 1, it is characterised in that in step 5),
The citron fruit homogenate is first pickled before mixing preparation.
5. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that step 2) institute
The nitrogen protection stated is to be continually fed into nitrogen in a reservoir to enzymolysis liquid.
6. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that step 3) is right
In the activation process of chlorella pyrenoidosa, fresh culture is replaced daily, and the fresh culture is 1/3 concentration
Zarrouk culture medium.
7. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that step 4) institute
The ratio between chlorella pyrenoidosa and the weight in wet base of both nostocs of delivering vegetables are no more than 3 in the mixing thallus obtained:1.
8. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that in step 4),
During cultivating 16h, the intensity of illumination of preceding 8h is 1000lux, and the intensity of illumination of rear 8h is adjusted to 1500lux.
9. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that in step 1),
It further include the apple of 4 parts by weight and the mango of 2 parts by weight in the slurry matrix.
10. a kind of preparation method of pectase honey lemon tea according to claim 1, it is characterised in that step 4)
In, while accessing Raman lactobacillus bacterium powder, it is dry that lactobacillus plantarum bacterium powder, lactobacillus acidophilus bacterium powder, pair are also accessed thereto
Lactobacillus paracasei bacterium powder；Lactobacillus plantarum bacterium powder, lactobacillus acidophilus bacterium powder, the respective access amount of Lactobacillus paracasei bacterium powder three are equal
It is heavy with the access amount of Raman lactobacillus bacterium powder etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810785850.5A CN108813045A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of pectase honey lemon tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810785850.5A CN108813045A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of pectase honey lemon tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108813045A true CN108813045A (en) | 2018-11-16 |
Family
ID=64139470
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810785850.5A Pending CN108813045A (en) | 2018-07-17 | 2018-07-17 | A kind of preparation method of pectase honey lemon tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108813045A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463994A (en) * | 2019-08-20 | 2019-11-19 | 南昌大学 | A kind of preparation method of plant enzyme |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN104351901A (en) * | 2014-11-11 | 2015-02-18 | 甘肃德福生物科技有限公司 | Probiotics fermented chlorella beverage and production method thereof |
| CN106174519A (en) * | 2016-07-26 | 2016-12-07 | 厦门益力康生物科技有限公司 | A kind of activity composite enzyme and preparation method thereof |
| CN106387569A (en) * | 2016-08-31 | 2017-02-15 | 广东佳业食品股份有限公司 | Concentrated fermented fruit and vegetable juice and preparation method thereof |
| CN106689534A (en) * | 2016-12-28 | 2017-05-24 | 戴铭骏 | Ferment and green tea beverage with functions of invigorating stomach and promoting digestion |
| CN107361271A (en) * | 2016-06-01 | 2017-11-21 | 天津师范大学 | A kind of fresh tea pectase fermented beverage and preparation method thereof |
-
2018
- 2018-07-17 CN CN201810785850.5A patent/CN108813045A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844266A (en) * | 2014-03-25 | 2014-06-11 | 容瑜 | Natural conditioning and nourishing ferment and manufacturing method thereof |
| CN104351901A (en) * | 2014-11-11 | 2015-02-18 | 甘肃德福生物科技有限公司 | Probiotics fermented chlorella beverage and production method thereof |
| CN107361271A (en) * | 2016-06-01 | 2017-11-21 | 天津师范大学 | A kind of fresh tea pectase fermented beverage and preparation method thereof |
| CN106174519A (en) * | 2016-07-26 | 2016-12-07 | 厦门益力康生物科技有限公司 | A kind of activity composite enzyme and preparation method thereof |
| CN106387569A (en) * | 2016-08-31 | 2017-02-15 | 广东佳业食品股份有限公司 | Concentrated fermented fruit and vegetable juice and preparation method thereof |
| CN106689534A (en) * | 2016-12-28 | 2017-05-24 | 戴铭骏 | Ferment and green tea beverage with functions of invigorating stomach and promoting digestion |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463994A (en) * | 2019-08-20 | 2019-11-19 | 南昌大学 | A kind of preparation method of plant enzyme |
| CN114431458A (en) * | 2022-02-25 | 2022-05-06 | 广州市沐家健康产业有限公司 | Honey fruit and vegetable enzyme stock solution and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5917772B2 (en) | A method for producing fermented red ginseng concentrate with enhanced content of compound K using enzyme conversion and lactic acid bacteria fermentation, and a product containing fermented red ginseng concentrate produced by the production method as an active ingredient. | |
| CN105533544A (en) | Natural fruit and vegetable enzyme product | |
| CN108967775A (en) | A kind of wild cherry certain kind of berries active plant lactacidase fermenting beverage and preparation method thereof | |
| CN110916177B (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| US20210324428A1 (en) | Lactobacillus paracasei and uses thereof | |
| CN110024930A (en) | A kind of preparation method of direct putting type composite probiotics ferment type oat beverage | |
| CN108175015A (en) | A kind of preparation method of plants probiotics fermentation apple pulp | |
| CN102813039A (en) | Method for preparing bitter buckwheat and red yeast rice tea | |
| CN110236046A (en) | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof | |
| CN104431861A (en) | Method for preparing litchi enzymes | |
| CN105614614B (en) | A kind of active lactobacillus fermented beverage and preparation method thereof | |
| CN107125735B (en) | Wolfberry composite enzyme and preparation method thereof | |
| JP6955808B1 (en) | How to make fermented honey | |
| CN108813045A (en) | A kind of preparation method of pectase honey lemon tea | |
| CN101073341A (en) | Sour-milk type nisin milk powder | |
| CN108378359A (en) | A kind of preparation method of persimmon mulberries composite enzyme | |
| CN107646531A (en) | A kind of preparation method of Se-rich lucid ganoderma culture medium | |
| CN105614611A (en) | Fruit and vegetable fermentation product | |
| CN112715890B (en) | Immobilized pickle starter and application thereof | |
| CN105519669B (en) | Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life | |
| CN103103062A (en) | Method for preparing nutritional mulberry beverage from composite probiotics | |
| KR20220094359A (en) | Method for manufacturing Morinda citrifolia fortified with higher GABA content using Lactic acid bacteria having GABA-producing activity | |
| CN112826076A (en) | Body-building type sugar-cored apple flavor enzyme | |
| KR101357649B1 (en) | Fermented garlic using EM and ginseng and manufacturing method thereof | |
| CN112056477A (en) | Method for preparing lactobacillus ferment health-care beverage by submerged fermentation of black fungus |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181116 |