CN109169898A - A kind of selenium-rich orange peel probiotic products - Google Patents

A kind of selenium-rich orange peel probiotic products Download PDF

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Publication number
CN109169898A
CN109169898A CN201810740858.XA CN201810740858A CN109169898A CN 109169898 A CN109169898 A CN 109169898A CN 201810740858 A CN201810740858 A CN 201810740858A CN 109169898 A CN109169898 A CN 109169898A
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added
filtrate
orange peel
temperature sterilization
water
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唐忠海
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Hunan Agricultural University
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Hunan Agricultural University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives 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 present invention provides a kind of preparation process of selenium-rich orange peel probiotic products, the specific steps of which are as follows: after the crushing of dregs of beans cake is added in orange peel, flour is added, water is added, carbohydrase is added and carries out 3~5h of saccharification, adds sodium selenite and oxide powder and zinc, is inoculated with Saccharomyces cerevisiae after high-temperature sterilization, aerobic fermentation is centrifuged to obtain supernatant and precipitating；Water is added to precipitating, add neutral proteinase and calcium chloride, 30~40 DEG C of 2~4h of heat preservation, add mulberry fruit fruit powder after crushing, 30~60min is stirred, filter to get filtrate I and pomace I, and whole clear liquids are added after pomace I is carried out high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation, filter to get filtrate II；After fresh milk is carried out high-temperature sterilization, lactic acid bacteria is added and Bifidobacterium Bifidum carries out 24~48h of fermentation, then carries out 10~15 DEG C of 3~6h of mixing with filtrate I, adds filtrate II, after mixing 0~5 DEG C of preservation.

Description

A kind of selenium-rich orange peel probiotic products
Technical field
The present invention relates to a kind of selenium-rich orange peel probiotic products and its preparation processes, belong to food processing technology field.
Background technique
Orange peel is also known as dried orange peel, is the mature pericarp of rutaceae orange and its variety.Evergreen dungarunga of tangerine or filling Wood, cultivation is in hills, low mountain zone, rivers and lakes bank or Plain.It is distributed in each department on the south the Changjiang river.10 to December fruit at When ripe, fruit is taken, strips pericarp, is dried in the shade or aeration-drying.Wide orange peel (orange peel) is cut into 3 to 4 valves when stripping more.Orange peel (tangerine Skin) medicinal material point " orange peel " and " wide orange peel ".
Containing volatile oil 1.5% (squeezing method) to 2% (way of distillation) in orange peel, main component is D- limonene in oil, is also contained Beta-myrcene α-and nopinene etc., another hesperidine containing flavones ingredient, neohesperidin, naringenin, dihydro river orange peel element and 5- are gone First dihydro river orange peel element；Report river orange peel contains hesperidine about 8.4% again, and river orange peel element about 0.15%. separately contains synephrine (to hydroxyl good fortune Woods) 0.28%-2.54%.Major function is regulating qi-flowing for strengthening spleen, in tune, eliminating dampness, and resolving sputum.Cure mainly the abdominal fullness and distention or pain of the taste stagnation of the circulation of vital energy Bitterly, indigestion.Abdominal distension uncomfortable in chest, anorexia and loose stool in wet turbid resistance.The cough and asthma of phlegm obstructing lung.For chest gastral cavity turgor, deficiency of food It vomits and diarrhoea, coughing with a lot of sputum.
China's mulberry tree type, kind and mulberry fruit yield rank the first in the world, and in addition to Qinghai-Tibet Platean, all parts of the country have Cultivation.Most area is by Sang Zuowei Silage cultivation at present, every year other than raising silkworm, many mulberry tree fruits all do not obtain compared with Good utilisation.Although many researchs are it has been reported that mulberry fruit is there are many pharmacological action, the research of anti-allergic effects is also rarely reported.For This, we are processed by certain formula, processing technology using mulberry fruit as primary raw material, prevent color brown stain and sedimentation problem, protected The antioxidation of product is demonstrate,proved, then its mixture is modulated, obtains large scale preparation good mouthfeel, beverage full of nutrition Material.
The Chinese patent of Publication No. CN101411360 discloses a kind of low-sugar type yoghourt containing mulberry pulp and its preparation side Method, steps are as follows: using fresh milk as raw material, raw milk passes through pasteurize, and milk powder, stevioside and stabilizer slurry is added Material, mixture is by high-temperature sterilization and is cooled to 39~45 DEG C, and inoculating starter ferments 2~4 in 40~45 DEG C in the fermenter Hour, the mulberry pulp slurry handled well is then added, stirs evenly, cools, it is filling to get stirred type finished product；It is another Method is that the mulberry pulp slurry handled well is added before fermentation, and inoculating starter is filling, is fermented 2~4 hours in 40~45 DEG C, It cools down and carries out low temperature after-ripening to get coagulating type finished product.
The Chinese patent of Publication No. CN101570723 discloses a kind of preparation method of Mulberry fruit health care nutritious liquor, packet It includes step: (1), selecting fresh, the preferable mulberry fruit of quality, fructus rosae, sea-buckthorn, honeysuckle, and is abundant in cleaning machine respectively It cleans up, airing is spare；(2), the honeysuckle of airing is smashed to pieces filtering in bruisher, waste takes juice that honeysuckle juice is made, Then honeysuckle juice is sent into ozonization sterilizing chamber, sterilization takes out after 1 hour, spare；(3), by mulberry fruit, fructus rosae, It is sent into ozonization sterilizing chamber after sea-buckthorn mixing to carry out disinfection sterilizing, sterilization takes out after 1 hour；(4), it will go out by disinfection Mulberry fruit, fructus rosae, sea-buckthorn after bacterium, which are put into smash to pieces in bruisher, is made pulp, places into Wooden container, while bee is added Honey is simultaneously stirred continuously until uniformly；(5), citric acid is added in the pulp stirred evenly to stir evenly, then citric acid will be contained Pulp be sent into ozonization sterilizing chamber and carry out disinfection sterilizing, addition probiotics is taken out after sterilization 1 hour and is stirred until homogeneous, Then the thermostatic chamber of 18-28 degree is sent to ferment pulp；(6), pulp takes out after fermentation in 15 days carries out 60 mesh mistakes Filter, resulting filtered fluid rosy is Mulberry fruit health care nutritious liquor original wine after filtering；By Mulberry fruit health care nutritious liquor Original wine storage is spare；(7), white sugar is added in pulp slag resulting after filtering and water is stirred until homogeneous, be fed again into 18-28 degree Thermostatic chamber carry out second and ferment；It is taken out after fermentation 20 days and carries out 80 mesh screens, filtered fluid is Mulberry fruit health care The secondary wine liquid of wine；(8), Mulberry fruit health care nutritious liquor original wine and the secondary wine liquid of Mulberry fruit health care nutritious liquor are pressed to 15: 70 ratio Example is mixed, and is added after honeysuckle juice is stirred until homogeneous and is carried out 100 mesh screens, and waste takes liquid；Again by gained filtered fluid It is measured after being put into ferment tank 15 days filling up to finished wine of the present invention.
The Chinese patent of Publication No. CN103689743A discloses a kind of preparation method of Korean red ginseng mulberry beverage, Steps are as follows: (1) supplementary material composition and ratio are 5 end of the year of Korean red ginseng powder 1.0-2.0kg, mulberry fruit 1.0-2.0kg, hawthorn 0.5-1.0kg, jujube 0.5-1.0kg, ginger powder 0.5-1.0kg, cortex cinnamomi powder 0.5-1.0kg, distilled panax water 12.0-18.0L, 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder, maltose 0.80-1.20kg, salt 0.005- 0.008kg；(2) 5 end of the year of Korean red ginseng powder 1.0-2.0kg, mulberry fruit 1.0-2.0kg, hawthorn 0.5- will be packed into pot for solvent extraction 1.0kg, jujube 0.5-1.0kg, ginger powder 0.5-1.0kg；(3) by 80-85 DEG C of distilled panax water 4.0-6.0L injection pot for solvent extraction with (2) Korean red ginseng 5 end of the year powder, mulberry fruit, hawthorn, jujube, the mixing of ginger powder in, stirring and extraction 3-4h, filtering obtain residual Slag and filtrate；(4) 80-85 DEG C of distilled panax water 4.0-6.0L injection pot for solvent extraction is mixed with residue in (3), stirring and extraction 2-3h, Filtering, obtains residue and filtrate；(5) 80-85 DEG C of distilled panax water 4.0-6.0L injection pot for solvent extraction is mixed with residue in (4), is stirred With extraction 1-2h, filtering obtains residue and filtrate；(6) cortex cinnamomi powder 0.5-1.0kg is carried out using the method for steam distillation Steam distillation obtains Cortex Cinnamomi volatile oil and cortex cinnamomi aqueous extract, aqueous extract is filtered, residue and filtrate are obtained；(7) will (3), filtrate merges in (4), (5) and (6), and 0.1-0.2% Lactobacillus saki powder, 0.1-0.2% Bifidobacterium powder is added, Fermentation 24-36h is carried out at 37-42 DEG C；(8) maltose 0.80-1.20kg, salt 0.005-0.008kg is added in solution in (7) (6) Cortex Cinnamomi volatile oil in stirs, and filtering obtains filtrate, and filtrate tinning or bottling, sterilize for 10-15 minutes by 120-125 DEG C ?.
The Chinese patent of Publication No. CN104782761A discloses a kind of method that syrup of organge prepares solidification type yoghourt, tool Steps are as follows for body: select without mildew, the badly orange peel that loses, after cleaning up, drying by orange peel and water with the ratio of 1:4 (w/w) into Row juicing, then filters, supernatant is taken to remove filter residue, 0.5%- is added after supernatant is mixed with the beta-cyclodextrin of 1.5% (w/v) The modified glucan of 2% (w/v), the white granulated sugar of 3%-7% (w/v), 0.05%-1% (w/v) CMC, 0.05%-1% (w/ V) skimmed milk powder of natural vitamin C, 0.3%-0.8% (w/v) of xanthan gum, 0.01%-0.05% (w/v).Then Matter, sterilize, be cooled to 40-42 DEG C after aseptic inoculation 3%-5% (v/v) lactic acid bacteria fermenting agent, and at 40-42 DEG C constant temperature send out For ferment 5-15h to curdled milk, the syrup of organge solidification type yoghourt is can be obtained in after-ripening 12-24h in the environment of 4-6 DEG C.
The Chinese patent of Publication No. CN104996569A discloses a kind of flavor prepared containing orange peel and orange peel extract The method of yogurt, step successively include: 1) carry out an acceptance inspection to fresh cow milk, net cream and standardization, obtain standardized fresh cow milk；2) Orange peel and orange peel extract, cycloheptaamylose are sequentially added in the resulting standardization fresh cow milk of 1) step, stirring makes its mixing Uniformly, controlled at 50~55 DEG C, mixing time is 15~30 minutes, obtains mixture I；3) mixture I is sterilized, 40~43 DEG C are cooled to, lactobacillus bulgaricus and streptococcus thermophilus is then accessed, obtains mixture II；It 4) will be obtained by 3) step Mixture II carries out homogeneous, filling, and the integration of drinking and medicinal herbs Chinese medicine after sterilizing is added with constant speed while filling, then controls Temperature is 41~43 DEG C, ferments 4~5 hours, after fermentation, carries out refrigeration after-ripening.
It is low that the Chinese patent of Publication No. CN107125419A discloses a kind of bacillus JY-LZ fermentation orange peel production The method of sugared orange peel preserved fruit adopts the following technical scheme that a. sorting: the orange peel that selection is fresh, nothing is rotten cleans up, stalk, Cutting；B. it boiling: is mixed after the orange peel segmented 5~30min of immersion, then 2~20min of boiling are pulled out with water, orange peel: water weight Material liquid is made than being 1:1~4 in amount；C. the proportion and activation of leavening: the c.1 weight of leavening: lactic acid producing gemma Bacillus powder (109~1012cfu/g) 1~5, sodium chloride 2~8, glucose 10~15, inulin 1~5, polydextrose 1~5, mushroom Extract 2~8；C.2 the activation of strain: putting into sterilized physiological saline for the leavening prepared and carry out 15~30min of activation, To promote the vigor of strain；D. it is inoculated with: activated leavening is inoculated into material liquid by inoculum concentration for 0.5~4%, It shakes up, strain is allowed to be sufficiently mixed with material liquid；E. it ferments: the fermentation orange peel for being inoculated with deployed is fermented, fermentation temperature 20~35 DEG C, 3~7d of fermentation time；F. prepare liquid glucose: the pure and mild stevioside of isomaltoketose is soluble in water, and the water temperature of dissolution is 90~100 DEG C, liquid glucose includes 35~60wt% isomalt, and the stevioside of 0.15~0.35wt%, surplus is water；G. sugared Leaching: by the orange peel to have fermented take out, be added liquid glucose, heating boil it, cook 10~20min after stop heating, allow fermentation tangerine Skin 10~20h of sugaring in liquid glucose；H. dry: the orange peel that sugaring is finished takes out, cooling, packaging, as finished product after dry.
The Chinese patent of Publication No. CN106962483A discloses a kind of orange peel extracting solution, orange peel Yoghourt and its preparation side Method, the wherein preparation method of orange peel extracting solution, comprising the following steps: take 0.5~10 part of orange peel, 0.1~8 part of cloves, hawthorn 0.2 It~5 parts and 0.2~5 part of Chinese yam, is soaked in water 0.5~2 hour；The raw material impregnated is heated, until turning warm fire after boiling It decocts 10~50 minutes, then filters out decoction liquor, the water for the decoction liquor aliquot for adding and filtering out repeats above-mentioned decoction Filtration step 1~2 time, the decoction liquor after each time is decocted all merges, and obtains orange peel extracting solution；The wherein system of orange peel Yoghourt Preparation Method, comprising the following steps: the orange peel extracting solution and fresh milk are uniformly mixed obtained fermentation substrate；In the fermentation substrate Middle addition sucrose and composite fermentation strain, after mixing 30~45 DEG C at a temperature of ferment at constant temperature 6~14 hours, obtain The orange peel Yoghourt.
Summary of the invention
At present mulberry fruit product by be simply added to various dairy products or extraction it is functional pigmented or directly as raw material into Row fermentation generates filtering and obtains various beverage products, will cause a large amount of water colo(u)rs in microbial fermentation growth course by oxygen Change destroy, mulberry fruit major function sexual element loss it is excessive the problems such as, it is an object of the invention to solve the deficiencies in the prior art and Defect provides a kind of preparation method of high, the full of nutrition probiotic products of utilization rate.
The present invention provides a kind of preparation process of selenium-rich orange peel probiotic products, the specific steps of which are as follows:
(1) after the crushing of 2~5% (mass ratio) dregs of beans cakes is added in orange peel, 3~10% (mass ratio) flour are added, are added two Again to the water of four times of weight, carbohydrase is added to final concentration of 300~800U/L and carries out 3~5h of saccharification, adds sodium selenite To final concentration of 0.1~8g/L and oxide powder and zinc to final concentration of 1~20g/L, 5~15% (volume ratios) are inoculated with after high-temperature sterilization Saccharomyces cerevisiae, 25~30 DEG C aerobic fermentation 2~4 days, 4000~6000rpm be centrifuged 30~60min obtain supernatant and precipitating；
(2) water is added to precipitating, adds neutral proteinase to final concentration of 100~500U/L and calcium chloride to final concentration For 1~10g/L, 30~40 DEG C of 2~4h of heat preservation, mulberry fruit fruit powder after crushing is added, stirs 30~60min, filter to get filtrate I He Pomace I, wherein Sediment weight kg and the amount kg of mulberry fruit fruit powder are than 0.5~5:1；
(3) whole clear liquids are added after pomace I being carried out high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation filter to obtain filter Liquid II；
(4) lactic acid bacteria and Bifidobacterium Bifidum will be added and carry out 24~48h of fermentation after fresh milk carries out high-temperature sterilization, then with Filtrate I carries out 10~15 DEG C of 3~6h of mixing, adds filtrate II, after mixing 0~5 DEG C of preservation, wherein being added The volume L of the lactobacillus inoculum amount and volume L of pasteurized milk is 1~4:10, the volume L and pasteurized milk of Bifidobacterium Bifidum inoculum concentration Volume L be 0.5~2:10.
The high-temperature sterilization is preferably 110~121 DEG C, keeps the temperature 20~30min, the lactic acid bacteria and Bifidobacterium Bifidum strain are equal It can directly be bought from market, Saccharomyces cerevisiae strain can directly be bought from market, such as Angel Yeast.
In a specific embodiment, step (2) the addition water L and Sediment weight kg ratio are 1~5:1.
In a specific embodiment, step (4) the weight kg ratio that fresh milk volume L and mulberry fruit fruit powder is added For 0.5~5:1.
Technical effect
1, yeast autolysis releases a large amount of protein, and a large amount of selenium-rich and zinc-rich small peptide are formed under the action of protease The glucides such as glucose, sucrose in various fruit are carried out rapid conversion, especially orange peel further through mixing in short-term by substance The conversion of middle Flavonoid substances effectively increases the content of hydroxylating polymethoxyflavone in product.
2, product safety had both been taken full advantage of calcium ion and had been formed largely by the secondary fermentation of lactic acid bacteria and Bifidobacterium Bifidum Calcium lactate, and effectively inhibit the growth of yeast in obtained product, flavor will not be caused to change at any time.
3, by lactic acid bacteria fermented milk, calcium lactate suspension is formed under cryogenic, is made using the absorption of calcium lactate With enhancing the stability of small peptide substance in the product.
Specific embodiment
Essentiality content of the invention is further illustrated with embodiment of the invention below, but this is not limited with this Invention.
Embodiment 1
After taking orange peel 50kg that dregs of beans cake 1.5kg crushing is added, 4kg flour is added, the water of 120kg is added, 57000U is added Carbohydrase carries out saccharification 4h, adds 250g sodium selenite and 300g oxide powder and zinc, is inoculated with 12L Saccharomyces cerevisiae after high-temperature sterilization, 28 DEG C aerobic fermentation 3 days, 5000rpm centrifugation 40min obtain supernatant and 52.62kg precipitating；The addition 55L water into precipitating, then plus Entering 20000U neutral proteinase and 300g calcium chloride, 35 DEG C of heat preservation 4h add mulberry fruit fruit powder 50kg after crushing, 60min is stirred, Filter to get filtrate I and pomace I；Supernatant is added after pomace I is carried out high-temperature sterilization, 28 DEG C of aerobic fermentation 40h filter to get filtrate Ⅱ；After 150L milk is carried out high-temperature sterilization, 20L lactic acid bacteria and 15L Bifidobacterium Bifidum is added and carries out fermentation 40h, then with filtrate I into 13 DEG C of mixing 3h of row, add filtrate II, after mixing 4 DEG C of preservations.
Embodiment 2
After taking orange peel 100kg that dregs of beans cake 3kg crushing is added, 10kg flour is added, the water of 250kg is added, 180000U is added Carbohydrase carries out saccharification 5h, adds 500g sodium selenite and 500g oxide powder and zinc, is inoculated with 30L Saccharomyces cerevisiae after high-temperature sterilization, 28 DEG C aerobic fermentation 3 days, 5000rpm centrifugation 40min obtain supernatant and 104.57kg precipitating；110L water is added into precipitating, then 50000U neutral proteinase and 450g calcium chloride, 35 DEG C of heat preservation 4h are added, add mulberry fruit fruit powder 120kg after crushing, stirring 50min, filter to get filtrate I and pomace I；Supernatant, 28 DEG C of aerobic fermentation 40h, filtering is added after pomace I is carried out high-temperature sterilization Obtain filtrate II；After 200L milk is carried out high-temperature sterilization, 35L lactic acid bacteria and 25L Bifidobacterium Bifidum is added and carries out fermentation 40h, then with Filtrate I carries out 13 DEG C of mixing 3h, adds filtrate II, after mixing 4 DEG C of preservations.
Comparative examples 1
After taking orange peel 50kg that dregs of beans cake 1.5kg crushing is added, 4kg flour is added, the water of 120kg is added, 57000U is added Carbohydrase carries out saccharification 4h, adds 250g sodium selenite and 300g oxide powder and zinc, and mulberry fruit fruit powder 50kg after crushing, high temperature is added After sterilizing be inoculated with 12L Saccharomyces cerevisiae, 28 DEG C aerobic fermentation 3 days, 5000rpm centrifugation 40min obtain supernatant and precipitating；Into precipitating 50L water is added, adds 20000U neutral proteinase and 300g calcium chloride, 35 DEG C of heat preservation 5h, filter to get filtrate I and pomace I；It will After 150L milk carries out high-temperature sterilization, 20L lactic acid bacteria is added and 15L Bifidobacterium Bifidum carries out fermentation 40h, then carries out 13 with filtrate I DEG C be mixed 3h, after mixing 4 DEG C preservation.
Comparative examples 2
After taking orange peel 50kg that dregs of beans cake 1.5kg crushing is added, 4kg flour is added, the water of 120kg is added, is added after crushing Mulberry fruit fruit powder 50kg is added 57000U carbohydrase and 2000U neutral proteinase and carries out enzymatic hydrolysis 4h, add 250g sodium selenite and 300g oxide powder and zinc, is inoculated with 12L Saccharomyces cerevisiae after high-temperature sterilization, 28 DEG C aerobic fermentation 3 days, 300g calcium chloride, 35 DEG C of guarantors are added Warm 4h, filter to get filtrate I and pomace I；After 150L milk is carried out high-temperature sterilization, be added 20L lactic acid bacteria and 15L Bifidobacterium Bifidum into Row fermentation 40h, then 13 DEG C of mixing 3h, 4 DEG C of preservations are carried out with filtrate I.
Comparative examples 3
After taking orange peel 50kg that dregs of beans cake 1kg crushing is added, 4kg flour is added, the water of 120kg is added, 57000U sugar is added Change enzyme and carry out saccharification 4h, adds 250g sodium selenite and 300g oxide powder and zinc, inoculation 12L Saccharomyces cerevisiae after high-temperature sterilization, 28 DEG C aerobic fermentation 3 days, 5000rpm centrifugation 40min obtained supernatant and 52.62kg precipitating；55L water is added into precipitating, adds 2000U neutral proteinase, 35 DEG C of heat preservation 4h add mulberry fruit fruit powder 50kg after crushing, stir 60min, filter to get filtrate I and fruit Slag I；Will pomace I carry out high-temperature sterilization after be added supernatant, 28 DEG C of aerobic fermentation 40h filter to get filtrate II；By 150L milk into After row high-temperature sterilization, 20L lactic acid bacteria is added and 15L Bifidobacterium Bifidum carries out fermentation 40h, then carries out 13 DEG C of mixings with filtrate I 3h adds filtrate II, after mixing 4 DEG C of preservations.
Attached: Se content, pigment be anti-oxidant in various products, small peptide content balance table
Various sample 100mL are taken, detect the method for organic selenium by documents and materials " organic selenium and inorganic selenium in health food Analysis inquire into " provide method detected；Various sample 100mL are taken, anti-oxidant experiment is carried out using ethanolic extraction pigment, with 4 grams of mulberry fruit fruit powders are control；Various sample 100mL, centrifuging and taking supernatant are taken, precipitating adds water centrifuging and taking supernatant, merge supernatant, After adding acetone, then centrifuging and taking precipitating, water is added, centrifugal drying weighing is small peptide weight；Various sample 100mL are taken, It is handled after drying by HPLC method, detects the content of hydroxylating polymethoxyflavone, testing result is shown in Table 1.
The content table of selenium in 1 various products of table

Claims (4)

1. a kind of preparation process of selenium-rich orange peel probiotic products, the specific steps of which are as follows:
(1) after the crushing of 2~5% dregs of beans cakes is added in orange peel, 3~10% flour are added, the water of twice to four times of weight is added, are added Carbohydrase carries out 3~5h of saccharification to final concentration of 300~800U/L, add sodium selenite to final concentration of 0.1~8g/L and Oxide powder and zinc is inoculated with 5~15% Saccharomyces cerevisiaes, 25~30 DEG C of aerobic fermentations 2~4 to final concentration of 1~20g/L after high-temperature sterilization It, 4000~6000rpm is centrifuged 30~60min and obtains supernatant and precipitating；
(2) water is added to precipitating, adds neutral proteinase to final concentration of 100~500U/L and calcium chloride to final concentration of 1 ~10g/L, 30~40 DEG C of 2~4h of heat preservation add mulberry fruit fruit powder after crushing, stir 30~60min, filter to get filtrate I and fruit Slag I, wherein Sediment weight kg and the amount kg of mulberry fruit fruit powder are than 0.5~5:1；
(3) whole clear liquids are added after pomace I being carried out high-temperature sterilization, 25~30 DEG C of 24~48h of aerobic fermentation filter to get filtrate Ⅱ；
(4) lactic acid bacteria and Bifidobacterium Bifidum will be added and carry out 24~48h of fermentation after fresh milk carries out high-temperature sterilization, then with filtrate I 10~15 DEG C of 3~6h of mixing are carried out, filtrate II is added, after mixing 0~5 DEG C of preservation, wherein lactic acid is added The volume L of the bacterium inoculum concentration and volume L of pasteurized milk is 1~4:10, the volume L of Bifidobacterium Bifidum inoculum concentration and the body of pasteurized milk Product L is 0.5~2:10.
2. claim 1 method keeps the temperature 20~30min wherein the high-temperature sterilization is preferably 110~121 DEG C.
3. claim 1 method, wherein step (2) the addition water L and Sediment weight kg ratio are 1~5:1.
4. claim 1 method, wherein step (4) the fresh milk volume L and the weight kg ratio of mulberry fruit fruit powder of being added is 0.5 ~5:1.
CN201810740858.XA 2018-07-08 2018-07-08 A kind of selenium-rich orange peel probiotic products Pending CN109169898A (en)

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CN113826843A (en) * 2021-08-31 2021-12-24 广州市东鹏食品饮料有限公司 Method for pickling preserved pericarpium citri reticulatae through artificial inoculation of saccharomyces cerevisiae fermentation

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CN103749714A (en) * 2011-10-19 2014-04-30 刘念 Food manufacturing method utilizing beneficial lactobacilli
CN106036610A (en) * 2016-05-26 2016-10-26 长沙湘资生物科技有限公司 Selenium-enriched blueberry fruit powder product and preparation method thereof
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CN101116459A (en) * 2007-08-17 2008-02-06 天津科技大学 Method for making dairy fan by using special probiotic strains of lactobacillus
CN103749714A (en) * 2011-10-19 2014-04-30 刘念 Food manufacturing method utilizing beneficial lactobacilli
CN103392819A (en) * 2013-08-13 2013-11-20 宁波莫凯贸易有限公司 Curd and preparation method thereof
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CN113826843A (en) * 2021-08-31 2021-12-24 广州市东鹏食品饮料有限公司 Method for pickling preserved pericarpium citri reticulatae through artificial inoculation of saccharomyces cerevisiae fermentation

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Application publication date: 20190111