CN109567161A - A kind of selenium-rich blueberry enzyme beverage and preparation method thereof - Google Patents
A kind of selenium-rich blueberry enzyme beverage and preparation method thereof Download PDFInfo
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- CN109567161A CN109567161A CN201811465526.1A CN201811465526A CN109567161A CN 109567161 A CN109567161 A CN 109567161A CN 201811465526 A CN201811465526 A CN 201811465526A CN 109567161 A CN109567161 A CN 109567161A
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- 239000011669 selenium Substances 0.000 title claims abstract description 93
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 81
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 81
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 75
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 75
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 75
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 72
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 26
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 26
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 123
- 230000004151 fermentation Effects 0.000 claims abstract description 111
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 241000196324 Embryophyta Species 0.000 claims abstract description 27
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 23
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 23
- 235000013311 vegetables Nutrition 0.000 claims abstract description 22
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 33
- 239000000463 material Substances 0.000 claims description 31
- 239000000654 additive Substances 0.000 claims description 25
- 230000000996 additive effect Effects 0.000 claims description 25
- 238000001914 filtration Methods 0.000 claims description 24
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 239000000758 substrate Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 241000894006 Bacteria Species 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 241000228212 Aspergillus Species 0.000 claims description 10
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 10
- 239000012530 fluid Substances 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 8
- 238000010564 aerobic fermentation Methods 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 8
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 7
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- 239000000203 mixture Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical group OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 235000020971 citrus fruits Nutrition 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000010903 husk Substances 0.000 claims description 5
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- XOJVHLIYNSOZOO-SWOBOCGESA-N Arctiin Chemical compound C1=C(OC)C(OC)=CC=C1C[C@@H]1[C@@H](CC=2C=C(OC)C(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)=CC=2)C(=O)OC1 XOJVHLIYNSOZOO-SWOBOCGESA-N 0.000 claims description 2
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- 240000001980 Cucurbita pepo Species 0.000 claims description 2
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- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 2
- 235000019693 cherries Nutrition 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
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- 235000015136 pumpkin Nutrition 0.000 claims description 2
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- 240000007087 Apium graveolens Species 0.000 claims 1
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- 240000000588 Hericium erinaceus Species 0.000 claims 1
- 235000007328 Hericium erinaceus Nutrition 0.000 claims 1
- 241000220225 Malus Species 0.000 claims 1
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- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims 1
- 238000013459 approach Methods 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 235000011649 selenium Nutrition 0.000 abstract description 64
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 229930014669 anthocyanidin Natural products 0.000 abstract description 7
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract description 7
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 235000012680 lutein Nutrition 0.000 abstract description 6
- 239000001656 lutein Substances 0.000 abstract description 6
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 abstract description 6
- 229960005375 lutein Drugs 0.000 abstract description 6
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 abstract description 6
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 abstract description 6
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 abstract description 6
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- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000208421 Ericaceae Species 0.000 description 1
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- 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
- 235000016357 Mirtillo rosso Nutrition 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 206010039921 Selenium deficiency Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000017606 Vaccinium vitis idaea Nutrition 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
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- 239000008103 glucose Substances 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
- 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
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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 proposes a kind of selenium-rich blueberry enzyme beverage and preparation method thereof, selenium-rich blueberry enzyme beverage includes following raw material: selenium-rich blueberry 30%~45%, selenium rich kiwi fruit 30%~40%, fresh fruit of vegetables 5%~10%, Mycophyta 5%~10%, herbaceous plant 2%~5%, the selenium-rich blueberry chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, the blueberry enzyme beverage passes through different ratios of raw materials, it is a kind of nutrition and health care ferment drink rich in selenium, anthocyanidin and lutein using 6 stage profound level fermentation techniques.
Description
Technical field
The present invention relates to a kind of selenium-rich blueberry enzyme beverages and preparation method thereof, belong to beverage production field.
Background technique
Blueberry, also known as blue berry belong to Ericaceae, and cowberry platymiscium is evergreen or machaka type fruit tree, widely distributed
The nutritional ingredient rich in the Northern Hemisphere, Blueberry, including anthocyanidin, flavones, vitamin, fructose, glucose, it is organic
Acid and minerals etc. not only have good nutrition health-care functions, stronger oxidation resistance, and also having prevents cranial nerve old
Change, anticancer, softening blood vessel, enhances the immune of the body, erythrolabe is promoted the functions such as to synthesize again heart tonifying, by FAO (Food and Agriculture Organization of the United Nation)
It is classified as one of big healthy food of the mankind five.Blueberry has the introducing and planting history of many years in China, currently, mainly there are 5 indigo plants in China
Certain kind of berries main producing region, is roughly divided into 5 areas, i.e., Jilin, Heilongjiangdistrict, Liaodong Peninsula area, Jiaodong Peninsula, in the Changjiang river under
Trip area and Yun-Gui Plateau, raw material resources are abundant.
In recent years, with the continuous improvement of people's living standards, demand of the people to fruit and vegetable food quality is also higher and higher,
From it is past it is tasty turn to natural, nutrition and health care, blueberry pectase product complies fully with the demand of above-mentioned people.Ferment
Element refers to using one or more freshs fruit of vegetables as primary raw material, through containing particular organisms active constituent made from microbial fermentation
Fruit and vegetable product, bioactive ingredients therein include but is not limited to polysaccharide abundant, triterpenes, vitamin, enzyme, minerals and secondary
Raw metabolite etc..It is mainly at present that blueberry and other raw materials is clear using blueberry as the technology of main material production ferment
The fermentation substrates such as carbon source nitrogen source are added after washing, dry, being crushed, being beaten, using spontaneous fermentation or addition saccharomycete, acetic acid bacteria, cream
One or more of sour bacterium is fermented, and the blueberry ferment product with certain Nutrition and health function is produced.
Since ferment product is there are no unified national standard, various regions blueberry ferment production technology is different, existing system
Make method and product there is also great room for promotion, for example, existing method, there are raw material selection is single, zymotechnique is coarse not
Easy to control, product standard is unintelligible, and product composition physiological activator is indefinite, and mouthfeel is bad, cannot accomplish palatability and function
The defects of effect property combines.
Summary of the invention
To solve deficiency in the prior art, the present invention proposes a kind of selenium-rich blueberry enzyme beverage and preparation method thereof, should
Selenium-rich blueberry enzyme beverage uses different ratios of raw materials, by the submerged fermentation technology in 6 stages, improves the biology benefit of blueberry
With rate, various raw material bioactive ingredients are promoted preferably to play a role, full of nutrition and mouthfeel is good.
To achieve the above object, selenium-rich blueberry enzyme beverage of the invention includes following raw material: selenium-rich blueberry
30%~45%, selenium rich kiwi fruit 30%~40%, fresh fruit of vegetables 5%~10%, Mycophyta 5%~10%, herbaceous plant 2%
~5%, the selenium-rich blueberry chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg.
Further, fresh fruit of vegetables includes loquat, plum, pineapple, Hylocereus undatus, green papaya, pumpkin, cucumber, carrot, lotus
Lotus root, cuke, wax gourd, gumbo, broccoli, mulberry fruit, cabbage mustard, tender stem lettuce, kohlrabi, water chestnut, cabbage, tomato,
Red phoenix dish, sweet tea persimmon, longan, red sugarcane, Chinese cabbage, angle dish, yamazeri, "Hami" melon, lemon, pears, carambola, grape, grape fruit,
One of jackfruit, apple, Chinese grooseberry, strawberry, junket pears, cherry, orange, honey peach are a variety of.
Further, Mycophyta includes ganoderma lucidum, Antrodia camphorata, mushroom, Mushroom, needle mushroom, matsutake, agaricus bisporus, coprinus comatus, monkey
One of head mushroom is a variety of.
Further, herbaceous plant include Qingqian Willow leaf, it is Radix Astragali, roxburgh anoectochilus terminal bud, seven leaf of river, seven seed of river, ginger, rhizome of chuanxiong, sweet
One of grass, radix rehmanniae recen, fructus lycii, herbage, Waternut Herb, fructus arctii, dandelion, Angelica Keiskei are a variety of.
The preparation method of selenium-rich blueberry enzyme beverage proposed by the present invention comprising the steps of:
1) it feedstock processing: chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit as main former
Material, is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant, and fermentation raw material is used as after being cleaned, selected, being drained；
2) it pre-processes: blueberry, Kiwi berry and other minitype fruits is crushed, meat, pomaceous fruit, core are stayed in citrus fruit peeling
Fruit slice, greengrocery, Mycophyta, herbaceous plant slice or cutting；
3) match: feed components by percentage to the quality: selenium-rich blueberry 30%~45%, selenium rich kiwi fruit 30%~
40%, fresh fruit of vegetables 5%~10%, Mycophyta 5%~10%, herbaceous plant 2%~5%；
4) pure-blood ferment: adding fermentation substrate in the feed, and the fermentation substrate is husk, the wheat bran of sterilization treatment, with
And one of white sugar, brown sugar, rock sugar or a variety of, the ratio of raw material and fermentation substrate are 1 ︰ (0.2~0.45), proportion is completed
Afterwards, acid-base modifier is added, adjustment fermentation raw material total acid content in 3.5~4.5g/L,
Illustrate according to microculture operation manual, yeast flora, acetic acid flora, lactobacillus, aspergillus group are expanded respectively
Training is to being seeded in raw material after carsber's culture vessel scale, into 6 following stage profound level fermentation process:
First stage: addition head mold, the additive amount of strain are the 2%~3% of fermented material volume, fermentation temperature 26
DEG C~30 DEG C, micro- anaerobic fermentation is carried out, fermentation time is 2~3 days；
Second stage: addition saccharomycete, the additive amount of strain are the 2%~4% of fermented material volume, and fermentation temperature is
28 DEG C~30 DEG C, anaerobic fermentation is carried out, fermentation time is 10~12 days；
Phase III: addition acetic acid bacteria, the additive amount of strain are the 8%~10% of fermented material volume, and fermentation temperature is
30 DEG C~35 DEG C, aerobic fermentation is carried out, fermentation time is 15~20 days；
Fourth stage: addition lactic acid bacteria, the additive amount of strain are the 5%~7% of fermented material volume, and fermentation temperature is
28 DEG C~32 DEG C, aerobic fermentation is carried out, fermentation time is 10~12 days；
5th stage: addition aspergillus, the additive amount of strain are the 10%~12% of fermented material volume, and fermentation temperature is
28 DEG C~32 DEG C, anaerobic fermentation is carried out, fermentation time is 5~7 days；
6th stage: depth fermentation chelating, fruits and vegetables ferment base fluid mixture by 180 days or more fermentation chelatings, obtain
Ferment Essence.
5) coarse filtration: fermentation chelating after the completion of ferment Essence aseptically, using 100~120 mesh filter screens from
So filtering, filter residue after squeezing with filtered fluid mixing for standby use；
6) it is concentrated in vacuo: the ferment Essence after coarse filtration being subjected to cryogenic vacuum concentration, obtains ferment concentrate；
7) refined filtration: for re-filtering to the ferment Essence being concentrated in vacuo, pore size filter range is 10~50nm,
It is extracted after removal microscopic precipitate object, obtains ferment product stoste.
Further, in pure-blood ferment step, acidity regulator is tartaric acid, malic acid, citric acid etc., and basicity is adjusted
Agent is potassium tartrate, calcium carbonate, saleratus etc..
Further, in vacuum concentration step, condition is concentrated in cryogenic vacuum are as follows: vacuum degree >=0.09MPa, temperature≤
45℃
For some defects existing for current blueberry ferment process and product, the present invention is with selenium-rich blueberry and selenium-rich Mi
Monkey peach is primary raw material, is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant etc., according to " Chinese biological fermentation group, industry association mark
Quasi- T/CBFIA 08003-2017 food plant ferment " standard, by different ratios of raw materials, using 6 stage profound levels fermentations
Technology improves the bioavailability of blueberry and Kiwi berry, and various raw material bioactive ingredients is promoted preferably to play a role, raw
Output is rich in selenium, anthocyanidin and lutein, the ferment drink with better nutritivity and healthcare function, is particularly suitable for selenium deficiency, with eye
The special population of situations such as fatiguability.
Specific embodiment
The specific embodiment of selenium-rich blueberry enzyme beverage of the invention described in detail below and preparation method thereof.
Embodiment 1: a kind of selenium-rich blueberry enzyme beverage includes following raw material: selenium-rich blueberry 30%, selenium-rich macaque
Peach 40%, peach fresh fruit of vegetables 5%, Mycophyta 5%, herbaceous plant 2%, selenium-rich blueberry choose Se content and are greater than 50 micrograms/kg
High-quality selenium-rich blueberry.
The preparation method of the selenium-rich blueberry enzyme beverage of the embodiment 1, includes the following steps:
1) it feedstock processing: chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit as main former
Material, is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant etc., and fermentation raw material is used as after being cleaned, selected, being drained；
2) it pre-processes: blueberry, Kiwi berry and other minitype fruits is crushed, meat, pomaceous fruit, core are stayed in citrus fruit peeling
Fruit slice, greengrocery, Mycophyta, herbaceous plant slice or cutting；
3) match: feed components by percentage to the quality: selenium-rich blueberry 30%, selenium rich kiwi fruit 40%, the new fresh fruit of peach
Vegetable 5%, Mycophyta 5%, herbaceous plant 2%；
4) pure-blood ferment: adding fermentation substrate in the feed, and fermentation substrate is husk, the wheat bran of sterilization treatment, Yi Jibai
One of sugar, brown sugar, rock sugar are a variety of, and the ratio of raw material and fermentation substrate is 1 ︰ 0.2, and after the completion of proportion, soda acid tune is added
Save agent, adjustment fermentation raw material total acid content in 3.5g/L,
Acidity regulator is tartaric acid, malic acid, citric acid etc., and alkalinity regulator is potassium tartrate, calcium carbonate, bicarbonate
Potassium etc.,
Illustrate according to microculture operation manual, yeast flora, acetic acid flora, lactobacillus, aspergillus group are expanded respectively
Training is to being seeded in raw material after carsber's culture vessel scale, into 6 following stage profound level fermentation process:
First stage: addition head mold, the additive amount of strain are the 2% of fermented material volume, and fermentation temperature is 26 DEG C, micro- to detest
Aerobe fermentation, fermentation time are 2 days；
Second stage: addition saccharomycete, the additive amount of strain are the 2% of fermented material volume, and fermentation temperature is 28 DEG C, are detested
Aerobe fermentation, fermentation time are 10 days；
Phase III: addition acetic acid bacteria, the additive amount of strain are the 8% of fermented material volume, and fermentation temperature is 30 DEG C, are had
Aerobe fermentation, fermentation time are 15 days；
Fourth stage: addition lactic acid bacteria, the additive amount of strain are the 5% of fermented material volume, and fermentation temperature is 28 DEG C, are had
Aerobe fermentation, fermentation time are 10 days；
5th stage: addition aspergillus, the additive amount of strain are the 10% of fermented material volume, and fermentation temperature is 28 DEG C, are detested
Aerobe fermentation, fermentation time are 5 days；
6th stage: depth fermentation chelating, fruits and vegetables ferment base fluid mixture by 180 days or more fermentation chelatings, obtain
Ferment Essence.
5) coarse filtration: fermentation chelating after the completion of ferment Essence aseptically, using 100~120 mesh filter screens from
So filtering, filter residue after squeezing with filtered fluid mixing for standby use；
6) it is concentrated in vacuo: the ferment Essence after coarse filtration being subjected to cryogenic vacuum concentration, condition is concentrated in cryogenic vacuum are as follows: true
Reciprocal of duty cycle >=0.09MPa, temperature≤45 DEG C obtain ferment concentrate；
7) refined filtration: for re-filtering to the ferment Essence being concentrated in vacuo, pore size filter range is 10~50nm, is gone
Except extracting after microscopic precipitate object, ferment product stoste is obtained.Embodiment 2: a kind of selenium-rich blueberry enzyme beverage, comprising as follows
Raw material: selenium-rich blueberry 45%, selenium rich kiwi fruit 30%, fresh fruit of vegetables 10%, Mycophyta 10%, herbaceous plant 5%, institute
It states selenium-rich blueberry and chooses Se content greater than the high-quality selenium-rich blueberry of 50 micrograms/kg.
The preparation method of the selenium-rich blueberry enzyme beverage of the embodiment 2, includes the following steps:
1) it feedstock processing: chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit as main former
Material, is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant etc., and fermentation raw material is used as after being cleaned, selected, being drained；
2) it pre-processes: blueberry, Kiwi berry and other minitype fruits is crushed, meat, pomaceous fruit, core are stayed in citrus fruit peeling
Fruit slice, greengrocery, Mycophyta, herbaceous plant slice or cutting；
3) match: feed components by percentage to the quality: selenium-rich blueberry 45%, selenium rich kiwi fruit 30%, the new fresh fruit of peach
Vegetable 10%, Mycophyta 10%, herbaceous plant 5%；
4) pure-blood ferment: adding fermentation substrate in the feed, and fermentation substrate is husk, the wheat bran of sterilization treatment, Yi Jibai
One of sugar, brown sugar, rock sugar are a variety of, and the ratio of raw material and fermentation substrate is 1 ︰ 0.45, and after the completion of proportion, soda acid tune is added
Save agent, adjustment fermentation raw material total acid content in 4.5g/L,
Acidity regulator is tartaric acid, malic acid, citric acid etc., and alkalinity regulator is potassium tartrate, calcium carbonate, bicarbonate
Potassium etc.,
Illustrate according to microculture operation manual, yeast flora, acetic acid flora, lactobacillus, aspergillus group are expanded respectively
Training is to being seeded in raw material after carsber's culture vessel scale, into 6 following stage profound level fermentation process:
First stage: addition head mold, the additive amount of strain are the 3% of fermented material volume, and fermentation temperature is 30 DEG C, are carried out
Micro- anaerobic fermentation, fermentation time are 3 days；
Second stage: addition saccharomycete, the additive amount of strain are the 4% of fermented material volume, and fermentation temperature is 30 DEG C, into
Row anaerobic fermentation, fermentation time are 12 days；
Phase III: addition acetic acid bacteria, the additive amount of strain are the 10% of fermented material volume, and fermentation temperature is 35 DEG C,
Aerobic fermentation is carried out, fermentation time is 20 days；
Fourth stage: addition lactic acid bacteria, the additive amount of strain are the 7% of fermented material volume, and fermentation temperature is 32 DEG C, into
Row aerobic fermentation, fermentation time are 12 days；
5th stage: addition aspergillus, the additive amount of strain are the 12% of fermented material volume, and fermentation temperature is 32 DEG C, into
Row anaerobic fermentation, fermentation time are 7 days；
6th stage: depth fermentation chelating, fruits and vegetables ferment base fluid mixture by 180 days or more fermentation chelatings, obtain
Ferment Essence.
5) coarse filtration: fermentation chelating after the completion of ferment Essence aseptically, using 100~120 mesh filter screens from
So filtering, filter residue after squeezing with filtered fluid mixing for standby use；
6) it is concentrated in vacuo: the ferment Essence after coarse filtration being subjected to cryogenic vacuum concentration, condition is concentrated in cryogenic vacuum are as follows: true
Reciprocal of duty cycle >=0.09MPa, temperature≤45 DEG C obtain ferment concentrate；
7) refined filtration: for re-filtering to the ferment Essence being concentrated in vacuo, pore size filter range is 10~50nm, is gone
Except extracting after microscopic precipitate object, ferment product stoste is obtained.
Embodiment 3: a kind of selenium-rich blueberry enzyme beverage includes following raw material: selenium-rich blueberry 35%, selenium-rich macaque
Peach 35%, fresh fruit of vegetables 7%, Mycophyta 6%, herbaceous plant 4%, the selenium-rich blueberry choose Se content and are greater than 50 micrograms/kg
High-quality selenium-rich blueberry.
The preparation method of the selenium-rich blueberry enzyme beverage of the embodiment 3, includes the following steps:
1) it feedstock processing: chooses Se content and is greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit as main former
Material, is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant etc., and fermentation raw material is used as after being cleaned, selected, being drained；
2) it pre-processes: blueberry, Kiwi berry and other minitype fruits is crushed, meat, pomaceous fruit, core are stayed in citrus fruit peeling
Fruit slice, greengrocery, Mycophyta, herbaceous plant slice or cutting；
3) match: feed components by percentage to the quality: selenium-rich blueberry 35%, selenium rich kiwi fruit 35%, fresh fruit of vegetables
7%, Mycophyta 6%, herbaceous plant 4%；
4) pure-blood ferment: adding fermentation substrate in the feed, and fermentation substrate is husk, the wheat bran of sterilization treatment, Yi Jibai
One of sugar, brown sugar, rock sugar are a variety of, and the ratio of raw material and fermentation substrate is 1 ︰ 0.3, and after the completion of proportion, soda acid tune is added
Save agent, adjustment fermentation raw material total acid content in 4g/L,
Acidity regulator is tartaric acid, malic acid, citric acid etc., and alkalinity regulator is potassium tartrate, calcium carbonate, bicarbonate
Potassium etc.,
Illustrate according to microculture operation manual, yeast flora, acetic acid flora, lactobacillus, aspergillus group are expanded respectively
Training is to being seeded in raw material after carsber's culture vessel scale, into 6 following stage profound level fermentation process:
First stage: addition head mold, the additive amount of strain are the 2.5% of fermented material volume, and fermentation temperature is 28 DEG C, into
The micro- anaerobic fermentation of row, fermentation time are 2 days；
Second stage: addition saccharomycete, the additive amount of strain are the 3% of fermented material volume, and fermentation temperature is 29 DEG C, into
Row anaerobic fermentation, fermentation time are 11 days；
Phase III: addition acetic acid bacteria, the additive amount of strain are the 9% of fermented material volume, and fermentation temperature is 33 DEG C, into
Row aerobic fermentation, fermentation time are 17 days；
Fourth stage: addition lactic acid bacteria, the additive amount of strain are the 6% of fermented material volume, and fermentation temperature is 30 DEG C, into
Row aerobic fermentation, fermentation time are 11 days；
5th stage: addition aspergillus, the additive amount of strain are the 11% of fermented material volume, and fermentation temperature is 30 DEG C, into
Row anaerobic fermentation, fermentation time are 6 days；
6th stage: depth fermentation chelating, fruits and vegetables ferment base fluid mixture by 180 days or more fermentation chelatings, obtain
Ferment Essence.
5) coarse filtration: fermentation chelating after the completion of ferment Essence aseptically, using 100~120 mesh filter screens from
So filtering, filter residue after squeezing with filtered fluid mixing for standby use；
6) it is concentrated in vacuo: the ferment Essence after coarse filtration being subjected to cryogenic vacuum concentration, condition is concentrated in cryogenic vacuum are as follows: true
Reciprocal of duty cycle >=0.09MPa, temperature≤45 DEG C obtain ferment concentrate；
7) refined filtration: for re-filtering to the ferment Essence being concentrated in vacuo, pore size filter range is 10~50nm, is gone
Except extracting after microscopic precipitate object, ferment product stoste is obtained.
Above-mentioned " fermented material " contains raw material and fermentation substrate.
For the present invention on raw material, it is main for choosing Se content greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit
Raw material, blueberry are rich in anthocyanidin, and Kiwi berry is rich in lutein, then is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant etc., forms
Bioactive ingredients based on selenium-rich, anthocyanidin and lutein, and it is minerals rich in, microorganism, amino acid, oligomeric
The nutritional ingredients such as sugar.
Selenium is nutrient needed by human, but human body itself cannot synthesize.Recommend taking the photograph for the adult daily selenium of men and women in the U.S.
Enter 70 micro- grams/day and 55 micro- grams/day respectively of amount (RDI), and Britain is then 75 micro- grams/day and 60 micro- grams/day, Chinese Soclety of Nutrition
Adult's intake of recommendation is 50~200 micro- grams/day, and 50~250 microgram selenium of supplement daily are suggested by the World Health Organization,
Just can effectively prevention of various diseases generation.
The anthocyanidin of blueberry can activate retina, improve the acuity of human eye vision, and lutein can be in human eye retina
Inside forms a kind of effective blue light filter, has the function of improving eyesight.
The present invention, by adjusting the pH value of fermentation raw material, creates a good microbial environment, effectively in technique
Harmful microbe growth is avoided, it is sufficiently effective to release raw material using 6 stage different strain profound level fermentation techniques
In effective component and microbial metabolic products rich in, increase the diversity and functionality of product active ingredient.
Ferment product index of the invention is as follows:
The present invention is aided with fresh fruit of vegetables, true mushroom, herbaceous plant using selenium-rich blueberry and selenium rich kiwi fruit as primary raw material
Deng using 6 stage profound level fermentation techniques, producing a kind of rich in selenium, anthocyanidin and lutein by different ratios of raw materials
Nutrition and health care ferment drink, the primary efficacy of the drink are as follows: 1., relieving eye strain, improve eyesight；2., delay senescence, increase
Strong memory, pre- preventing tumor；3., strengthen immunity, improve human circulation and metabolic function and cell viability, pre- preventing tumor disease
Disease.
Only preferred embodiments of the present invention will be described for above-mentioned specific embodiment, and not to guarantor of the invention
Shield range is defined.Under the premise of not departing from design concept of the present invention and scope, those skilled in the art
Provided verbal description various modifications to made by technical solution of the present invention, substitution and improvement according to the present invention, should all
Belong to protection category of the invention.Protection scope of the present invention is determined by claim.
Claims (7)
1. a kind of selenium-rich blueberry enzyme beverage, which is characterized in that the selenium-rich blueberry enzyme beverage includes following raw material:
Selenium-rich blueberry 30%~45%, selenium rich kiwi fruit 30%~40%, fresh fruit of vegetables 5%~10%, Mycophyta 5%~10%, grass
This plant 2%~5%, the selenium-rich blueberry choose Se content and are greater than the high-quality selenium-rich blueberry of 50 micrograms/kg.
2. selenium-rich blueberry enzyme beverage as described in claim 1, which is characterized in that the fresh fruit of vegetables include loquat, plum,
Pineapple, Hylocereus undatus, green papaya, pumpkin, cucumber, carrot, lotus rhizome, cuke, wax gourd, gumbo, broccoli, mulberry fruit, cabbage mustard,
Tender stem lettuce, kohlrabi, water chestnut, cabbage, tomato, red phoenix dish, sweet tea persimmon, longan, red sugarcane, Chinese cabbage, angle dish, mountain
Celery, "Hami" melon, lemon, pears, carambola, grape, grape fruit, jackfruit, apple, Chinese grooseberry, strawberry, junket pears, cherry, orange,
One of honey peach is a variety of.
3. selenium-rich blueberry enzyme beverage as described in claim 1, which is characterized in that the Mycophyta include ganoderma lucidum, Antrodia camphorata,
One of mushroom, Mushroom, needle mushroom, matsutake, agaricus bisporus, coprinus comatus, Hericium erinaceus are a variety of.
4. selenium-rich blueberry enzyme beverage as described in claim 1, which is characterized in that the herbaceous plant include Qingqian Willow leaf,
Radix Astragali, roxburgh anoectochilus terminal bud, seven leaf of river, seven seed of river, ginger, rhizome of chuanxiong, Radix Glycyrrhizae, radix rehmanniae recen, fructus lycii, herbage, Waternut Herb, fructus arctii, dandelion,
One of Angelica Keiskei is a variety of.
5. a kind of preparation method of selenium-rich blueberry enzyme beverage, which is characterized in that the method comprises the steps of:
1) feedstock processing: choosing Se content and be greater than the high-quality selenium-rich blueberry of 50 micrograms/kg, selenium rich kiwi fruit as primary raw material,
It is aided with fresh fruit of vegetables, Mycophyta, herbaceous plant, fermentation raw material is used as after being cleaned, selected, being drained；
2) it pre-processes: blueberry, Kiwi berry and other minitype fruits is crushed, meat, pomaceous fruit, kernel approaches are stayed in citrus fruit peeling
Slice, greengrocery, Mycophyta, herbaceous plant slice or cutting；
3) match: feed components by percentage to the quality: selenium-rich blueberry 30%~45%, selenium rich kiwi fruit 30%~40%,
Fresh fruit of vegetables 5%~10%, Mycophyta 5%~10%, herbaceous plant 2%~5%；
4) pure-blood ferment: adding fermentation substrate in the feed, and the fermentation substrate is husk, the wheat bran of sterilization treatment, Yi Jibai
One of sugar, brown sugar, rock sugar are a variety of, and the ratio of raw material and fermentation substrate is 1 ︰ (0.2~0.45), after the completion of proportion, add
Enter acid-base modifier, adjustment fermentation raw material total acid content in 3.5~4.5g/L,
According to microculture operation manual illustrate, by yeast flora, acetic acid flora, lactobacillus, aspergillus group spread cultivation respectively to
It is seeded in raw material after carsber's culture vessel scale, into 6 following stage profound level fermentation process:
First stage: addition head mold, the additive amount of strain are the 2%~3% of fermented material volume, and fermentation temperature is 26 DEG C~30
DEG C, micro- anaerobic fermentation is carried out, fermentation time is 2~3 days；
Second stage: addition saccharomycete, the additive amount of strain are the 2%~4% of fermented material volume, fermentation temperature is 28 DEG C~
30 DEG C, anaerobic fermentation is carried out, fermentation time is 10~12 days；
Phase III: addition acetic acid bacteria, the additive amount of strain are the 8%~10% of fermented material volume, and fermentation temperature is 30 DEG C
~35 DEG C, aerobic fermentation is carried out, fermentation time is 15~20 days；
Fourth stage: addition lactic acid bacteria, the additive amount of strain are the 5%~7% of fermented material volume, fermentation temperature is 28 DEG C~
32 DEG C, aerobic fermentation is carried out, fermentation time is 10~12 days；
5th stage: addition aspergillus, the additive amount of strain are the 10%~12% of fermented material volume, fermentation temperature is 28 DEG C~
32 DEG C, anaerobic fermentation is carried out, fermentation time is 5~7 days；
6th stage: depth fermentation chelating, fruits and vegetables ferment base fluid mixture by 180 days or more fermentation chelatings, obtain ferment
Essence.
5) coarse filtration: fermentation chelating after the completion of ferment Essence aseptically, using 100~120 mesh filter screen nature mistakes
Filter, filter residue after squeezing with filtered fluid mixing for standby use；
6) it is concentrated in vacuo: the ferment Essence after coarse filtration being subjected to cryogenic vacuum concentration, obtains ferment concentrate；
7) refined filtration: for re-filtering to the ferment Essence being concentrated in vacuo, pore size filter range is 10~50nm, is removed micro-
It is extracted after small sediment, obtains ferment product stoste.
6. the preparation method of selenium-rich blueberry enzyme beverage as claimed in claim 5, which is characterized in that in pure-blood ferment step
In, acidity regulator is tartaric acid, malic acid, citric acid etc., and alkalinity regulator is potassium tartrate, calcium carbonate, saleratus etc..
7. the preparation method of selenium-rich blueberry enzyme beverage as claimed in claim 5, which is characterized in that in vacuum concentration step
In, condition is concentrated in cryogenic vacuum are as follows: vacuum degree >=0.09MPa, temperature≤45 DEG C.
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| CN111466503A (en) * | 2020-04-22 | 2020-07-31 | 江南大学 | Method for preparing selenium-rich enzyme beverage |
| CN113789242A (en) * | 2021-10-08 | 2021-12-14 | 成都凌金农业科技有限公司 | Method for making selenium-rich blueberry wine |
| CN114762516A (en) * | 2020-12-31 | 2022-07-19 | 上海焕生生物科技有限公司 | Blackberry fermented beverage and preparation method and application thereof |
| TWI802136B (en) * | 2021-12-08 | 2023-05-11 | 萬大酵素生物科技股份有限公司 | Fermentation of plants and their products by pure bacteria inoculation and their application in anti-oxidation |
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