CN108902602A - A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof - Google Patents

Abstract

The invention belongs to the technical field of fermentation engineering and fruit and vegetable processing, and in particular relates to a jujube juice drink fermented by living bacteria type lactic acid bacteria and a preparation method thereof. Using concentrated jujube juice as the main raw material, Lactobacillus rhamnosus and/or Lactobacillus plantarum are used to directly ferment sterilized jujube juice without adding exogenous carbon sources. After centrifugation, the finished product is prepared by adding flavor or sugar and acid additives Edible; wherein, the content of active lactic acid bacteria in the fermented jujube juice is ≥1.2×10 ⁹ CFU mL ^‑1 . The invention combines the jujube juice drink with the probiotics by utilizing biological fermentation technology, combines the fermented flavor and the flavor of the raw material itself, integrates the health care function of lactic acid bacteria and the nutritional value of fruits and vegetables, and is delicious and highly nutritious.

Description

A kind of living bacteria type lactic acid bacteria fermented jujube juice beverage and preparation method thereof

technical field

The invention belongs to the technical field of fermentation engineering and fruit and vegetable processing, and in particular relates to a jujube juice drink fermented by living bacteria type lactic acid bacteria and a preparation method thereof.

Background technique

Jujube, a perennial plant of Rhamnaceae, is a kind of fruit with both medicine and food. As early as in "Shen Nong's Materia Medica", it is recorded that "it is sweet and flat, nourishes the spleen, helps the twelve meridians, calms stomach qi, and clears the nine." orifice, nourishing less qi and less body fluid, and can be used with hundreds of medicines." In addition to glucose, fructose, vitamin C, fat, and cellulose, it is also rich in active ingredients such as amino acids, fruit acids, cyclic nucleotides, flavonoids, and polyphenols, which have high nutritional and health benefits. my country's jujube tree cultivation area is relatively large, and the yield of jujube is relatively high, but jujube-related products are relatively simple, and most of them are washed and dried and sold directly, but they often suffer from slow sales, causing a large amount of economic losses. Therefore, the deep and fine processing of red dates and the development of red date series products have practical significance for improving the comprehensive utilization of red dates and increasing the income of jujube farmers. Among them, processing red dates into red date juice and further intensive processing is one of them. way.

Fermentation technology is one of the commonly used technical means in food processing. Especially since the "health and longevity theory" of lactic acid bacteria was put forward, people have gradually realized the many benefits of probiotics. Probiotics are a type of active microorganisms that are beneficial to the host. The general term for active beneficial microorganisms in the human intestinal tract and reproductive system that can improve the host's micro-ecological balance, exert beneficial effects, and produce definite health effects, among which lactic acid bacteria are important components. At present, most lactic acid products use milk as the base. With the advancement of research, fruit and vegetable juice is considered to be an ideal carrier of probiotics. In addition to the essential nutrients contained in itself, its appearance and taste are very popular.

Jujube juice-related beverages on the market are mostly fruit vinegar and fruit wine, and jujube juice beverage products fermented with lactic acid bacteria have not yet appeared. Chinese patent 201710517474.7 is a method for fermenting jujube pulp with plant probiotics, which is made by fermenting fresh red dates as raw materials. Fresh jujube fruits are seasonal, and this method is a sterilized fermented jujube pulp, which lacks the health care function of probiotics. Therefore fermented jujube product also has very broad development and research space.

content of the invention

The technical problem to be solved by the present invention is that jujube juice-related beverages currently on the market are mostly fruit vinegar and fruit wine, and jujube juice beverage products fermented with lactic acid bacteria have not yet appeared, and fermented jujube products still have a very broad space for development and research .

In order to solve the above-mentioned problems, the present invention provides a living bacteria-type lactic acid bacteria fermented jujube juice beverage and its preparation method. The jujube juice beverage and probiotics are linked by using biological fermentation technology, and the fermented flavor and the flavor of the raw materials are combined to collect the flavor of lactic acid bacteria. The health care function is integrated with the nutritional value of fruits and vegetables, delicious and highly nutritious.

In order to achieve the above object, the present invention is realized by the following technical means, a live bacteria type lactic acid bacteria fermented jujube juice drink, which is formed by fermenting concentrated jujube juice as the main raw material, adding Lactobacillus rhamnosus and Lactobacillus plantarum starter after mixing, After the fermentation is completed, there is no need to use sugar and acid to prepare a fermented jujube juice drink with a good taste, wherein the content of active lactic acid bacteria in the fermented jujube juice is ≥1.2×10 ⁹ CFU mL ^-1 , especially, the The fermented jujube juice beverage is rich in a large amount of active probiotics, which makes it have good health care functions.

The present invention aims to provide a method for preparing jujube juice based on the nutrients in the jujube juice, using Lactobacillus rhamnosus and Lactobacillus plantarum to ferment the jujube juice. The jujube juice prepared by the method has a unique fermented flavor, and at the same time, the product contains a large amount of active probiotics, which can effectively improve the intestinal micro-ecological environment of the body, inhibit the growth of spoilage bacteria and other physiological functions, and at the same time have good health functions such as helping digestion.

The present invention is achieved through the following technical solutions:

A kind of preparation method of living bacteria type lactic acid bacteria fermented jujube juice beverage, the specific operation steps are as follows:

(1) Preparation of jujube juice beverage: using concentrated jujube juice as the main raw material, it is known through tests that the sugar is too high, which will inhibit the fermentation process, so add water to prepare clarified jujube juice;

(2) Blending of jujube juice beverages: jujube juice is rich in reducing sugar, which is the carbon source required for the growth of probiotics. No additional carbon source is needed, and nitrogen source needs to be supplemented through the test. At the same time, the pH of jujube juice itself is too low. It is beneficial to fermentation, so add an appropriate amount of nitrogen source, and at the same time add food-grade sodium carbonate to adjust the pH value of the above-mentioned jujube juice, so as to facilitate the growth and metabolism of probiotics;

(3) Heat sterilization of jujube juice beverage: heating at 80°C to 90°C for 5min to 10min;

(4) Preparation of starter: the strains suitable for fermenting jujube juice were selected from five strains of probiotics and the different proportions of each strain. The mixed fermentation of Lactobacillus rhamnosus and Lactobacillus plantarum could obtain the highest number of viable bacteria and Appropriate acidity value is determined as the optimal fermentation strain. Lactobacillus rhamnosus and Lactobacillus plantarum were cultured separately in MRS broth. After 2 to 3 passages, probiotics with high activity were obtained. After culturing to the end of the logarithm, the activation was terminated. Take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min. Wash with 0.85% physiological saline for 2 to 3 times to remove the culture medium so as not to affect the fermentation process. Adjust the OD value of the bacterial liquid, determine the inoculum amount, and make starters in different proportions of the two kinds of lactobacilli to optimize the number of viable bacteria finally obtained in the fermented jujube juice;

(5) Using the response surface experiment design, using the number of viable bacteria and total acidity as indicators, optimize the inoculum size, fermentation temperature and fermentation time, in order to obtain the best process conditions suitable for jujube juice fermentation, and produce sweet and sour fermented jujube juice , adding 1% to 5% of the starter culture agent in step (4) to the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 25°C to 41°C for 12h to 36h;

(6) After the fermentation is completed, in order to maintain the color, texture and sweet and sour taste of the fermented jujube juice, centrifuge at 100rpm to 3000rpm for 2min to 10min to remove the precipitated soy protein isolate to obtain the fermented jujube juice beverage.

Preferably, the amount of water added in step (1) is 3 to 6 times the volume of the jujube concentrated juice.

Preferably, the nitrogen source added in step (2) is one or more of soybean protein isolate, whey protein, skimmed milk powder, and diammonium hydrogen phosphate, and the addition amount is 0.1% to 0.5%, adjusting the The pH of the juice is 5.5-6.5.

Preferably, the heat sterilization of the jujube juice beverage described in step (3) is pasteurization.

Preferably, the activation of the lactobacillus in step (4) is to insert the two kinds of lactobacilli into the MRS broth respectively, after 2-3 subcultures, reach the logarithmic phase, adjust the OD value to 0.3-0.6, and the mouse The mixing ratio of Lactobacillus lysus and Lactobacillus plantarum is 1:0, 2:1, 1:1, 1:2, 0:1.

Preferably, the fermentation method in step (5) is static, the fermentation conditions are a fermentation temperature of 30° C. to 39° C., an inoculum size of 2% to 4%, and a fermentation time of 16h to 32h.

Preferably, the centrifugal rotation speed described in step (6) is 500rpm-2500rpm, and the centrifugation time is 2min-5min;

Preferably, the number of viable bacteria in the viable fermented jujube juice beverage is above 1.2×10 ⁹ CFU mL ^-1 .

Beneficial technical effect of the present invention is embodied in the following aspects:

1. The jujube juice fermented beverage obtained by the present invention can realize rapid growth and metabolism of lactic acid bacteria in jujube juice without adding an exogenous carbon source, the process is simplified, and the cost is low. After the fermentation is completed, the lactic acid with strong aroma, sweet and sour taste can be obtained Jujube juice is prepared without adding any flavor or sugar and acid additives.

2. The jujube juice fermented by live lactic acid bacteria obtained in the present invention is rich in a large amount of active probiotics, the number of live bacteria is as high as 1.2×10 ⁹ CFU mL ^-1 or more, which can enter the gastrointestinal tract of human body, promote intestinal digestion, improve intestinal Physiological health functions such as the micro-ecological environment.

Detailed ways

In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below. Obviously, the described embodiments are part of the embodiments of the present invention, not all Example. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

Example 1:

(1) Preparation of jujube juice beverage: get a certain volume of concentrated jujube juice, add 4 times of distilled water or purified water;

(2) The deployment of jujube juice beverage: according to the mass volume ratio, add 0.1% soybean protein isolate, adjust the pH value of the jujube juice after preparation to 6.0;

(3) Heat sterilization of jujube juice beverage: heating at 80°C for 5 minutes;

(4) Preparation of starter: culture Lactobacillus rhamnosus and Lactobacillus plantarum in MRS broth respectively, pass through 2 to 3 passages, and terminate the activation after the logarithmic end of the lactic acid bacteria, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min, Wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution to 0.5, and make a starter culture of the two kinds of lactobacilli in a ratio of 1:1;

(5) Adding the fermenting agent in step (4) to 1% by volume percentage into the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 30° C. for 12 hours;

(6) Centrifuge at 500 rpm for 5 minutes after the fermentation is completed to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage.

A jujube juice beverage fermented with live lactic acid bacteria prepared by the above method, wherein the content of active lactic acid bacteria in the fermented jujube juice reaches 1.4×10 ⁹ CFU mL ^-1 .

Example 2:

(1) Preparation of jujube juice beverage: get a certain volume of concentrated jujube juice, add 5 times of distilled water or purified water;

(2) The deployment of jujube juice beverage: according to the mass volume ratio, add 0.1% soybean protein isolate, adjust the pH value of the jujube juice after preparation to 6.0;

(3) Heat sterilization of jujube juice beverage: heating at 85°C for 5 minutes;

(4) Preparation of starter: Culture Lactobacillus rhamnosus and Lactobacillus plantarum separately in MRS broth, after 2 to 3 subcultures, terminate the activation after the lactic acid bacteria reach the logarithmic phase, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min , wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution to 0.5, and make a starter culture of two kinds of lactobacilli in a ratio of 2:1;

(5) adding the fermenting agent in the step (4) to 1% by volume percentage into the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 30° C. for 16 hours;

(6) Centrifuge at 500 rpm for 10 minutes after the fermentation is completed to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage.

A jujube juice beverage fermented with live lactic acid bacteria prepared by the above method, wherein the content of active lactic acid bacteria in the fermented jujube juice reaches 1.5×10 ⁹ CFU mL ^-1 .

Example 3:

(1) Preparation of jujube juice beverage: get a certain volume of concentrated jujube juice, add 6 times of distilled water or purified water;

(2) The deployment of jujube juice beverage: according to the mass volume ratio, add 0.2% soybean protein isolate, adjust the pH value of the red jujube juice after preparation to 6.5;

(3) Heat sterilization of jujube juice beverage: heating at 90°C for 5 minutes;

(4) Preparation of starter: culture Lactobacillus rhamnosus and Lactobacillus plantarum in MRS broth respectively, pass through 2 to 3 passages, and terminate the activation after the logarithmic end of the lactic acid bacteria, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min, Wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution to 0.5, and make a starter of two kinds of lactobacilli in a ratio of 1:2;

(5) adding the fermenting agent in the step (4) to 3% by volume in the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 39° C. for 32 hours;

(6) Centrifuge at 500 rpm for 10 minutes after the fermentation is completed to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage.

A jujube juice beverage fermented with live lactic acid bacteria prepared by the above method, wherein the content of active lactic acid bacteria in the fermented jujube juice reaches 1.3×10 ⁹ CFU mL ^-1 .

Example 4:

(1) Preparation of jujube juice beverage: get a certain volume of concentrated jujube juice, add 6 times of distilled water or purified water;

(2) The deployment of jujube juice beverage: according to the mass volume ratio, add 0.3% soybean protein isolate, adjust the pH value of the red jujube juice after preparation to 6.5;

(3) Heat sterilization of jujube juice beverage: heating at 90°C for 10 minutes;

(4) Preparation of starter: culture Lactobacillus rhamnosus and Lactobacillus plantarum in MRS broth respectively, pass through 2 to 3 passages, and terminate the activation after the logarithmic end of the lactic acid bacteria, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min, Wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution to 0.5, and make a starter culture of the two kinds of lactobacilli at a ratio of 1:0;

(5) adding the fermenting agent in the step (4) to 1% by volume percentage into the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 37° C. for 24 hours;

(6) Centrifuge at 1000 rpm for 5 minutes after the fermentation is completed to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage.

A jujube juice beverage fermented with live lactic acid bacteria prepared by the above method, wherein the content of active lactic acid bacteria in the fermented jujube juice reaches 1.2×10 ⁹ CFU mL ^-1 .

Example 5:

(1) Preparation of jujube juice beverage: get a certain volume of concentrated jujube juice, add 5 times of distilled water or purified water;

(2) The deployment of jujube juice beverage: according to the mass volume ratio, add 0.1% soybean protein isolate, adjust the pH value of the jujube juice after preparation to 6.0;

(3) Heat sterilization of jujube juice beverage: heating at 85°C for 10 minutes;

(4) Preparation of starter: culture Lactobacillus rhamnosus and Lactobacillus plantarum in MRS broth respectively, pass through 2 to 3 passages, and terminate the activation after the logarithmic end of the lactic acid bacteria, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm for 10min, Wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution to 0.5, and make a starter culture of the two kinds of lactobacilli in a ratio of 1:1;

(5) adding the fermenting agent in the step (4) to 1% by volume percentage into the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 41° C. for 28 hours;

(6) Centrifuge at 1500 rpm for 5 minutes after the fermentation is completed to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage.

A jujube juice beverage fermented with live lactic acid bacteria prepared by the above method, wherein the content of active lactic acid bacteria in the fermented jujube juice reaches 1.5×10 ⁹ CFU mL ^-1 .

Claims (9)

1. A live bacteria type lactic acid bacteria fermented jujube juice drink is characterized in that it takes concentrated jujube juice as the main raw material and is fermented after adding Lactobacillus rhamnosus and Lactobacillus plantarum starter, and the product has unique jujube juice fermented flavor; wherein, the content of active lactic acid bacteria in the fermented jujube juice is ≥1.2×10 ⁹ CFU mL ^-1 . 2. A preparation method for the live bacteria type lactic acid bacteria fermented jujube juice beverage described in claim 1, characterized in that: adopt Lactobacillus rhamnosus and/or Lactobacillus plantarum to directly ferment the sterilized jujube juice without adding external Carbon source, the finished product after fermentation is centrifuged and then prepared by adding flavor or sugar and acid additives and ready to eat. 3. the preparation method of a kind of living bacteria type lactic acid bacteria fermented jujube juice drink according to claim 2, is characterized in that being made up of the following steps: (1) Preparation of jujube juice beverage: taking concentrated jujube juice as main raw material, adding water to prepare clarified jujube juice; (2) The deployment of jujube juice beverage: add nitrogen source, adjust the pH value of above-mentioned jujube juice; (3) Heat sterilization of jujube juice beverage: heating at 80°C to 90°C for 5min to 10min; (4) Preparation of starter: Culture Lactobacillus rhamnosus and/or Lactobacillus plantarum in MRS broth separately, pass through 2 to 3 passages, and terminate the activation after the logarithmic phase of the lactic acid bacteria, take an appropriate amount of bacterial liquid and centrifuge at 3500rpm For 10 minutes, wash with 0.85% normal saline for 2 to 3 times, adjust the OD value of the bacterial solution, and make two kinds of lactobacilli into starters in different proportions; (5) adding 1% to 5% of the starter in the step (4) into the jujube juice beverage cooled to room temperature after sterilization, and fermenting at 25°C to 41°C for 12h to 36h; (6) After the fermentation is completed, centrifuge at 100 rpm to 3000 rpm for 2 min to 10 min to remove the precipitated soy protein isolate to obtain a fermented jujube juice beverage. 4 . The method for preparing jujube juice beverage fermented by live lactic acid bacteria according to claim 3 , wherein the amount of water added in step (1) is 3 to 6 times the volume of concentrated jujube juice. 5 . 5. the preparation method of a kind of living bacteria type lactic acid bacteria fermented jujube juice beverage according to claim 3, is characterized in that, the nitrogen source that adds described in step (2) is soybean protein isolate, whey protein, skim milk powder 1. One or several kinds of diammonium hydrogen phosphate, the addition amount is 0.1% to 0.5%, and the pH of the jujube juice is adjusted to be 5.5 to 6.5. 6. the preparation method of a kind of living bacteria type lactic acid bacteria fermented jujube juice beverage according to claim 3, is characterized in that, the heat sterilization of jujube juice beverage described in step (3) is pasteurization. 7. the preparation method of a kind of living bacteria type lactic acid bacteria fermented jujube juice drink according to claim 3, is characterized in that, the OD value of the bacterium liquid described in step (4) is 0.3～0.6, Lactobacillus rhamnosus and Lactobacillus rhamnosus The mixing ratio of Lactobacillus plantarum is 1:0, 2:1, 1:1, 1:2, 0:1. 8. A method for preparing jujube juice beverage fermented with live lactic acid bacteria according to claim 3, characterized in that the fermentation method in step (5) is standing still, and the fermentation condition is a fermentation temperature of 30° C. to 39° C. , the inoculum size is 2% to 4%, and the fermentation time is 16h to 32h. 9 . The method for preparing jujube juice beverage fermented by live lactic acid bacteria according to claim 3 , characterized in that, the centrifugal speed in step (6) is 500 rpm to 2500 rpm, and the centrifugation time is 2 min to 5 min.