CN108902602A - A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof - Google Patents
A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof Download PDFInfo
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- CN108902602A CN108902602A CN201810725617.8A CN201810725617A CN108902602A CN 108902602 A CN108902602 A CN 108902602A CN 201810725617 A CN201810725617 A CN 201810725617A CN 108902602 A CN108902602 A CN 108902602A
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 58
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 241000894006 Bacteria Species 0.000 claims abstract description 38
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000004310 lactic acid Substances 0.000 claims abstract description 18
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 18
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 15
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 15
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 15
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 15
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- 238000000034 method Methods 0.000 claims abstract description 11
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 108010073771 Soybean Proteins Proteins 0.000 claims description 14
- 235000019710 soybean protein Nutrition 0.000 claims description 14
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- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
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- 239000002054 inoculum Substances 0.000 claims description 3
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- 238000005352 clarification Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
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- 235000020183 skimmed milk Nutrition 0.000 claims description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 claims 1
- 229910000388 diammonium phosphate Inorganic materials 0.000 claims 1
- 235000019838 diammonium phosphate Nutrition 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 239000006041 probiotic Substances 0.000 abstract description 14
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- 238000012545 processing Methods 0.000 abstract description 4
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- 241001247821 Ziziphus Species 0.000 description 14
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- 239000012153 distilled water Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
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- 238000011160 research Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
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- 239000000052 vinegar Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
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- 125000004122 cyclic group Chemical group 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 239000003925 fat Substances 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- -1 meanwhile Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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- 210000003296 saliva Anatomy 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical fields of Fermentation Engineering and garden stuff processing, and in particular to a kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof.Jujube juice is concentrated as primary raw material, using Lactobacillus rhamnosus and/or lactobacillus plantarum to sterilizing jujube juice direct fermentation, without adding external source carbon source, adds essence after the finished product centrifugation after fermentation or saccharic acid additive is modulated that it can be served；Wherein, it is described fermentation jujube juice in biodiasmin content >=1.2 × 109CFU mL‑1.The present invention is connected jujube juice beverage and probiotics using biofermentation technique, combines the flavor of ferment local-flavor and raw material itself, integrates the healthcare function of lactic acid bacteria and the nutritive value of fruits and vegetables, tasty, and great nutritive effect.
Description
Technical field
The invention belongs to the technical fields of Fermentation Engineering and garden stuff processing, and in particular to a kind of viable type lactobacillus-fermented is red
Date juice beverage and preparation method thereof.
Background technique
Jujube, perennial this plant of mesh of Rhamnaceae are a kind of dietotherapeutic fruits, early in《Sheng Nong's herbal classic》In just have note
Load says " sweet in flavor, flat, to support spleen, help 12 warps, flat stomach gas leads to nine orifices, mends few gas and lacks saliva, can be with hundred medicines ".In addition to containing glucose,
Fructose, vitamin C, fat, outside cellulose, amino acid also rich in, tartaric acid, cyclic nucleotide, flavonoids, Polyphenols etc. are living
Property ingredient, nutrition and health care effect with higher.China's jujube cultivation area is larger, and jujube yield is higher, but jujube phase
It is more single to close product, direct marketing after being cleaned and dried mostly, but unsalable phenomenon is often generated, cause a large amount of economic damage
It loses.So, finishing deep to jujube progress, develops jujube series of products, the receipts to the comprehensive utilization, the raising jujube agriculture that improve jujube
Enter, there is realistic meaning, wherein jujube is processed into jujube juice, then carry out further intensive processing, be exactly one such
Approach.
Fermentation technique is one of common technological means in food processing, is especially proposed from lactic acid bacteria " good health and a long life are said "
Afterwards, people gradually recognize many benefits of probiotics, and it is to be colonized in that probiotics, which is a kind of active microorganism beneficial to host,
In human body intestinal canal, reproductive system, so as to improve host's microecological balance, beneficial effect is played, generates the work of definite health efficacy
Property beneficial microorganism general name, wherein especially with lactic acid bacteria be important forming member.Lactic acid product is mostly using milk as base at present
Matter, with being showing improvement or progress day by day for research, juice is considered as ideal probiotics carrier, the necessary nutrition contained in addition to itself
Element, appearance and taste are all popular.
Jujube juice class concerned drink is mostly fruit vinegar and fruit wine class currently on the market, is drunk with the viable bacteria jujube juice of lactobacillus-fermented
Material product not yet occurs.A kind of method of the plants probiotics fermentation jujube of Chinese patent 201710517474.7 slurry is using fresh
Red date as raw materials fermentation is made, and fresh dates fruit has seasonality, and the method is the fermentation jujube slurry of sterilization type, lacks probiotics
Healthcare function, therefore the jujube product that ferments also has boundless development and research space.
The content of invention
It is mostly fruit vinegar and fruit wine class the technical problem to be solved by the present invention is to jujube juice class concerned drink currently on the market, with
The viable bacteria jujube juice beverage of lactobacillus-fermented not yet occurs, and fermentation jujube product also has boundless development and research
Space.
To solve the above problems, the present invention provides a kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof,
Jujube juice beverage and probiotics are connected using biofermentation technique, combine the flavor of ferment local-flavor and raw material itself,
Integrate the healthcare function of lactic acid bacteria and the nutritive value of fruits and vegetables, it is tasty, and great nutritive effect.
In order to achieve the above objectives, the present invention is realized by following technological means, a kind of viable type lactobacillus-fermented jujube juice
Beverage, jujube juice is concentrated as primary raw material, mixing addition Lactobacillus rhamnosus and lactobacillus plantarum ferment post-fermentation are formed,
It does not need to be modulated with saccharic acid after fermentation, the suitable fermentation jujube juice beverage of mouthfeel can be obtained, wherein the fermentation jujube
Content >=1.2 × 10 of biodiasmin in juice9CFU mL-1, particularly, rich in big in the made fermentation jujube juice beverage of the present invention
Active probiotic is measured, good healthcare function is made it have.
The present invention is intended to provide a kind of nutriment based in jujube juice, utilizes Lactobacillus rhamnosus and lactobacillus plantarum
The preparation method of mixed fermentation jujube juice.The jujube juice of this method preparation has unique ferment local-flavor, meanwhile, product contains greatly
Active probiotic is measured, body intestine microenvironment can be effectively improved, inhibits the physiological functions such as spoilage organisms growth, while with side
The good healthcare function such as aid digestion.
The present invention is achieved by the following technical solutions：
A kind of preparation method of viable type lactobacillus-fermented jujube juice beverage, concrete operation step are as follows：
(1) preparation of jujube juice beverage：Jujube juice is concentrated as primary raw material, knows that its pol is excessively high by test, can press down
Fermentation process processed, therefore add water preparation clarification jujube juice；
(2) allotment of jujube juice beverage：Reduced sugar rich in jujube juice, i.e. carbon source needed for growth of probiotics,
Without additional supplementary carbon source, nitrogen source is required supplementation with by test, while jujube juice pH itself is too low, is unfavorable for fermenting, therefore be added
Appropriate nitrogen source, while food-grade sodium carbonate is added and adjusts above-mentioned jujube juice pH value, in favor of growth of probiotics metabolism；
(3) heat sterilization of jujube juice beverage：5min~10min is heated under the conditions of 80 DEG C~90 DEG C；
(4) preparation of leavening：It is suitable for fermentation by testing the selection from five probiotics and each bacterial strain different ratio
The strain of jujube juice, Lactobacillus rhamnosus and the available highest viable count of lactobacillus plantarum mixed fermentation and acidity appropriate
Value, is determined as optimal fermenting microbe.Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~3
Secondary passage obtains the probiotics of higher vigor, terminates activation after culture to late log phase, appropriate bacterium solution 3500rpm is taken to be centrifuged
10min removes culture medium with brine 2~3 times of 0.85%, in order to avoid influence fermentation process.Bacterium solution OD value is adjusted,
Determine inoculum concentration, leavening is made by different proportion in two kinds of lactobacillus, to optimize the viable count finally obtained in fermentation jujube juice；
(5) response surface experimental design is utilized, using viable count and total acidity as index, optimization inoculum concentration, fermentation temperature and hair
To obtain being suitble to the optimum process condition of jujube juice fermentation the fermentation jujube juice of sweet and sour taste is made, i.e., by step in the ferment time
(4) leavening is after 1%~5% access sterilizing in the jujube juice beverage that is cooled to room temperature by percent by volume in, 25 DEG C~
Ferment 12h~36h under the conditions of 41 DEG C；
(6) after fermentation in order to keep the color of fermentation jujube juice, structural state and sour-sweet mouthfeel, in 100rpm~
It is centrifuged 2min~10min under the conditions of 3000rpm, to remove soybean protein isolate precipitating, obtains fermentation jujube juice beverage.
Preferably, amount of water described in step (1) is 3 times~6 times of red date concentrated juice volume.
Preferably, the nitrogen source of addition described in step (2) is soybean protein isolate, lactalbumin, skimmed milk powder, phosphoric acid hydrogen
One or more of diammonium, additive amount are 0.1%~0.5%, and the pH for adjusting jujube juice is 5.5~6.5.
Preferably, the heat sterilization of jujube juice beverage described in step (3) is pasteurization.
Preferably, the activation of lactobacillus described in step (4) is that two kinds of lactobacillus are respectively connected in MRS meat soup, by 2
~3 secondary cultures reach logarithmic phase, and adjusting OD value is 0.3~0.6, Lactobacillus rhamnosus and lactobacillus plantarum mixed proportion
It is 1:0,2:1,1:1,1:2,0:1.
Preferably, fermentation method described in step (5) is to stand, and fermentation condition is 30 DEG C~39 DEG C of fermentation temperature, inoculation
Amount 2%~4%, fermentation time 16h~32h.
Preferably, centrifuge RPMs described in step (6) are 500rpm~2500rpm, and centrifugation time is 2min~5min；
Preferably, viable count reaches 1.2 × 10 in the viable type fermentation jujube juice beverage9CFU mL-1More than.
Advantageous effects of the invention embody in the following areas：
1. the present invention obtains jujube juice fermented beverage and is not necessarily to add the carbon source of external source, lactic acid bacteria can be realized in jujube juice
Fast-growth metabolism, technique simplifies, low in cost, after fermentation up to strong fragrance and the lactic acid of sweet and sour taste is red
Jujube juice is modulated without any essence of addition or saccharic acid additive.
2. being rich in a large amount of active probiotics in the jujube juice for the viable type lactobacillus-fermented that the present invention obtains, viable count is up to
1.2×109CFU mL-1More than, human gastrointestinal tract can be entered, promote enteron aisle digestion, improve the physiology such as intestine microenvironment
Healthcare function.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than complete
The embodiment in portion.Based on the embodiments of the present invention, those of ordinary skill in the art are without making creative work
Every other embodiment obtained, shall fall within the protection scope of the present invention.
Embodiment 1：
(1) preparation of jujube juice beverage：The concentration jujube juice of certain volume is taken, 4 times of distilled water or pure water is added；
(2) allotment of jujube juice beverage：By mass volume ratio, 0.1% soybean protein isolate is added, adjusts after preparing
Jujube juice pH value is to 6.0；
(3) heat sterilization of jujube juice beverage：80 DEG C of heating 5min；
(4) preparation of leavening：Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~
3 passages take appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% physiology until terminating activation after lactic acid bacteria late log phase
It salt water washing 2~3 times, adjusts bacterium solution OD value to 0.5, two kind of lactobacillus and presses 1:Leavening is made in 1 ratio；
It (5) is the jujube juice beverage being cooled to room temperature after 1% access sterilizes by percent by volume by leavening in step (4)
In, in 30 DEG C of fermentation 12h；
(6) 5min is centrifuged under the conditions of 500rpm after fermentation, to remove soybean protein isolate precipitating, obtains fermentation
Jujube juice beverage.
A kind of viable type lactobacillus-fermented jujube juice beverage prepared in aforementioned manners, wherein Lactic acid bacteria drink in fermentation jujube juice
The content of sour bacterium has reached 1.4 × 109CFU mL-1。
Embodiment 2：
(1) preparation of jujube juice beverage：The concentration jujube juice of certain volume is taken, 5 times of distilled water or pure water is added；
(2) allotment of jujube juice beverage：By mass volume ratio, 0.1% soybean protein isolate is added, adjusts after preparing
Jujube juice pH value is to 6.0；
(3) heat sterilization of jujube juice beverage：85 DEG C of heating 5min；
(4) preparation of leavening：Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~
3 passages, until lactic acid bacteria takes appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% life up to termination activation after late log phase
Reason salt water washing 2~3 times adjusts bacterium solution OD value to 0.5, two kind of lactobacillus and presses 2:Leavening is made in 1 ratio；
It (5) is the jujube juice beverage being cooled to room temperature after 1% access sterilizes by percent by volume by leavening in step (4)
In, in 30 DEG C of fermentation 16h；
(6) 10min is centrifuged under the conditions of 500rpm after fermentation, to remove soybean protein isolate precipitating, obtains hair
Ferment jujube juice beverage.
A kind of viable type lactobacillus-fermented jujube juice beverage prepared in aforementioned manners, wherein Lactic acid bacteria drink in fermentation jujube juice
The content of sour bacterium has reached 1.5 × 109CFU mL-1。
Embodiment 3：
(1) preparation of jujube juice beverage：The concentration jujube juice of certain volume is taken, 6 times of distilled water or pure water is added；
(2) allotment of jujube juice beverage：By mass volume ratio, 0.2% soybean protein isolate is added, adjusts after preparing
Jujube juice pH value is to 6.5；
(3) heat sterilization of jujube juice beverage：90 DEG C of heating 5min；
(4) preparation of leavening：Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~
3 passages take appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% physiology until terminating activation after lactic acid bacteria late log phase
It salt water washing 2~3 times, adjusts bacterium solution OD value to 0.5, two kind of lactobacillus and presses 1:Leavening is made in 2 ratios；
It (5) is the jujube juice beverage being cooled to room temperature after 3% access sterilizes by percent by volume by leavening in step (4)
In, in 39 DEG C of fermentation 32h；
(6) 10min is centrifuged under the conditions of 500rpm after fermentation, to remove soybean protein isolate precipitating, obtains hair
Ferment jujube juice beverage.
A kind of viable type lactobacillus-fermented jujube juice beverage prepared in aforementioned manners, wherein Lactic acid bacteria drink in fermentation jujube juice
The content of sour bacterium has reached 1.3 × 109CFU mL-1。
Embodiment 4：
(1) preparation of jujube juice beverage：The concentration jujube juice of certain volume is taken, 6 times of distilled water or pure water is added；
(2) allotment of jujube juice beverage：By mass volume ratio, 0.3% soybean protein isolate is added, adjusts after preparing
Jujube juice pH value is to 6.5；
(3) heat sterilization of jujube juice beverage：90 DEG C of heating 10min；
(4) preparation of leavening：Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~
3 passages take appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% physiology until terminating activation after lactic acid bacteria late log phase
It salt water washing 2~3 times, adjusts bacterium solution OD value to 0.5, two kind of lactobacillus and presses 1:Leavening is made in 0 ratio；
It (5) is the jujube juice beverage being cooled to room temperature after 1% access sterilizes by percent by volume by leavening in step (4)
In, it ferments for 24 hours at 37 DEG C；
(6) 5min is centrifuged under the conditions of 1000rpm after fermentation, to remove soybean protein isolate precipitating, obtains hair
Ferment jujube juice beverage.
A kind of viable type lactobacillus-fermented jujube juice beverage prepared in aforementioned manners, wherein Lactic acid bacteria drink in fermentation jujube juice
The content of sour bacterium has reached 1.2 × 109CFU mL-1。
Embodiment 5：
(1) preparation of jujube juice beverage：The concentration jujube juice of certain volume is taken, 5 times of distilled water or pure water is added；
(2) allotment of jujube juice beverage：By mass volume ratio, 0.1% soybean protein isolate is added, adjusts after preparing
Jujube juice pH value is to 6.0；
(3) heat sterilization of jujube juice beverage：85 DEG C of heating 10min；
(4) preparation of leavening：Lactobacillus rhamnosus and lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~
3 passages take appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% physiology until terminating activation after lactic acid bacteria late log phase
It salt water washing 2~3 times, adjusts bacterium solution OD value to 0.5, two kind of lactobacillus and presses 1:Leavening is made in 1 ratio；
It (5) is the jujube juice beverage being cooled to room temperature after 1% access sterilizes by percent by volume by leavening in step (4)
In, in 41 DEG C of fermentation 28h；
(6) 5min is centrifuged under the conditions of 1500rpm after fermentation, to remove soybean protein isolate precipitating, obtains hair
Ferment jujube juice beverage.
A kind of viable type lactobacillus-fermented jujube juice beverage prepared in aforementioned manners, wherein Lactic acid bacteria drink in fermentation jujube juice
The content of sour bacterium has reached 1.5 × 109CFU mL-1。
Claims (9)
1. a kind of viable type lactobacillus-fermented jujube juice beverage, which is characterized in that jujube juice is concentrated as primary raw material, mixing adds
Lactobacillus rhamnosus and lactobacillus plantarum ferment post-fermentation is added to form, product has unique jujube juice ferment local-flavor；Wherein,
Content >=1.2 × 10 of biodiasmin in the fermentation jujube juice9CFU mL-1。
2. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage described in claim 1, it is characterised in that：It adopts
With Lactobacillus rhamnosus and/or lactobacillus plantarum to sterilizing jujube juice direct fermentation, without adding external source carbon source, after fermentation at
Essence or saccharic acid additive are added after product centrifugation is modulated that it can be served.
3. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 2, it is characterised in that
It comprises the steps of：
(1) preparation of jujube juice beverage：Jujube juice is concentrated as primary raw material, add water preparation clarification jujube juice；
(2) allotment of jujube juice beverage：Nitrogen source is added, adjusts the pH value of above-mentioned jujube juice；
(3) heat sterilization of jujube juice beverage：5min~10min is heated under the conditions of 80 DEG C~90 DEG C；
(4) preparation of leavening：Lactobacillus rhamnosus and/or lactobacillus plantarum are cultivated respectively in MRS meat soup, by 2~3
Secondary passage takes appropriate bacterium solution 3500rpm centrifugation 10min, with 0.85% physiology salt until terminating activation after lactic acid bacteria late log phase
Water washing 2~3 times, bacterium solution OD value is adjusted, leavening is made by different proportion in two kinds of lactobacillus；
It (5) is that the jujube juice being cooled to room temperature after 1%~5% access sterilizes is drunk by percent by volume by leavening in step (4)
In material, ferment 12h~36h under the conditions of 25 DEG C~41 DEG C；
(6) 2min~10min is centrifuged under the conditions of 100rpm~3000rpm after fermentation, it is heavy to remove soybean protein isolate
It forms sediment, obtains fermentation jujube juice beverage.
4. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
Amount of water described in step (1) is 3 times~6 times of red date concentrated juice volume.
5. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
The nitrogen source of addition described in step (2) be one of soybean protein isolate, lactalbumin, skimmed milk powder, diammonium hydrogen phosphate or
Several, additive amount is 0.1%~0.5%, and the pH for adjusting jujube juice is 5.5~6.5.
6. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
The heat sterilization of jujube juice beverage described in step (3) is pasteurization.
7. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
Adjusting bacterium solution OD value described in step (4) is 0.3~0.6, and Lactobacillus rhamnosus and lactobacillus plantarum mixed proportion are 1:0,2:
1、1:1、1:2、0:1。
8. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
Fermentation method described in step (5) is to stand, and fermentation condition is 30 DEG C~39 DEG C of fermentation temperature, inoculum concentration 2%~4%, fermentation
Time 16h~32h.
9. a kind of preparation method of viable type lactobacillus-fermented jujube juice beverage according to claim 3, which is characterized in that
Centrifuge RPMs described in step (6) are 500rpm~2500rpm, and centrifugation time is 2min~5min.
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| CN111616289A (en) * | 2020-04-26 | 2020-09-04 | 河北工程大学 | Lactic acid bacteria fermented red date and sea buckthorn beverage and preparation method thereof |
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| CN111728112A (en) * | 2020-07-13 | 2020-10-02 | 清涧北国枣业有限责任公司 | Method for preparing jujube beverage by fermenting composite lactobacillus |
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| CN113841821A (en) * | 2021-10-09 | 2021-12-28 | 中国海洋大学 | Live-bacterium-type black fungus lactic acid fermentation beverage and preparation method thereof |
| CN115044498A (en) * | 2022-05-13 | 2022-09-13 | 江南大学 | Plant lactobacillus strain suitable for fermenting red date beverage and application thereof |
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| CN110236046A (en) * | 2019-06-27 | 2019-09-17 | 中国海洋大学 | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof |
| CN110973426A (en) * | 2019-12-13 | 2020-04-10 | 中恩（天津）医药科技有限公司 | Probiotic fermented red date liquid and preparation method thereof |
| CN111616289A (en) * | 2020-04-26 | 2020-09-04 | 河北工程大学 | Lactic acid bacteria fermented red date and sea buckthorn beverage and preparation method thereof |
| CN111616290A (en) * | 2020-04-26 | 2020-09-04 | 河北工程大学 | Lactic acid bacteria fermented red date beverage and preparation method thereof |
| CN111728112A (en) * | 2020-07-13 | 2020-10-02 | 清涧北国枣业有限责任公司 | Method for preparing jujube beverage by fermenting composite lactobacillus |
| CN113229428A (en) * | 2021-03-24 | 2021-08-10 | 石河子大学 | Red date and Chinese wolfberry probiotic fermented beverage and preparation method thereof |
| CN113768063A (en) * | 2021-08-02 | 2021-12-10 | 天津科技大学 | Preparation method of functional beverage containing lactobacillus fermentation supernatant |
| CN113841821A (en) * | 2021-10-09 | 2021-12-28 | 中国海洋大学 | Live-bacterium-type black fungus lactic acid fermentation beverage and preparation method thereof |
| CN115044498A (en) * | 2022-05-13 | 2022-09-13 | 江南大学 | Plant lactobacillus strain suitable for fermenting red date beverage and application thereof |
| CN115044498B (en) * | 2022-05-13 | 2023-10-03 | 江南大学 | Lactobacillus plantarum strain suitable for fermenting red jujube beverage and application thereof |
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Application publication date: 20181130 |