CN109588592A - A kind of preparation method of carrot passion fruit composite fermented beverage - Google Patents

A kind of preparation method of carrot passion fruit composite fermented beverage Download PDF

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Publication number
CN109588592A
CN109588592A CN201811386682.9A CN201811386682A CN109588592A CN 109588592 A CN109588592 A CN 109588592A CN 201811386682 A CN201811386682 A CN 201811386682A CN 109588592 A CN109588592 A CN 109588592A
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China
Prior art keywords
carrot
juice
passion fruit
lactobacillus
fruit
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CN201811386682.9A
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Chinese (zh)
Inventor
李丽
李昌宝
孙健
刘国明
辛明
李杰民
郑凤锦
杨莹
盛金凤
何雪梅
周主贵
李志春
唐雅园
易萍
廖东庆
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Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
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Institute of Agro Products Processing Science and Technology of Guangxi Academy of Agricultural Sciences
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Priority to CN201811386682.9A priority Critical patent/CN109588592A/en
Publication of CN109588592A publication Critical patent/CN109588592A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • A23L2/382Other non-alcoholic beverages fermented
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/17Casei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/71Reuteri
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/73Rhamnosus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2260/00Leuconostoc
    • A23Y2260/35Mesenteroides

Abstract

The invention discloses a kind of preparation methods of carrot passion fruit composite fermented beverage, include the following steps: producing for (1) carrot juice: raw material selection, cleaning, slice;The carrot blanching treatment that will be cut after blanching is uniform, pulls draining out, cooling;Carrot is impregnated in microbial inoculum again;The microbial inoculum contains the microbial bacteria of following strain: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri;It squeezes the juice, digest, filter again;(2) Passion Fruit Juice is produced;(3) after carrot juice is mixed with Passion Fruit Juice, sucrose and glue film particle composition adjustment: are added;(4) it ferments: adding zymophyte post-fermentation into fruit juice, finished product is obtained by filtration.The preparation method of carrot passion fruit composite fermented beverage of the present invention has carrot crushing juice rate high, and fermentation termination is easy to control, the beverage being prepared will not peracid the advantages of.

Description

A kind of preparation method of carrot passion fruit composite fermented beverage
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation of carrot passion fruit composite fermented beverage Method.
Background technique
Carrot is crisp delicious, the full of nutrition homely vegetables of a germplasm, is known as the title of " glabrousleaf asiabell root ".Carrot is rich in sugar The nutritional ingredients such as class, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin, calcium, iron.Often In 100 grams of carrots, containing about 0.6 gram of protein, 0.3 gram of fat, 7.6-8.3 grams of carbohydrate, 0.6 milligram of iron, provitamin A is (recklessly Radish element) 1.35-17.25 milligrams .02-0.04 milligrams of vitaminB10,0.04-0.05 milligrams of vitamin B2,12 milli of vitamin C Gram, 150.7 kilojoule of heat separately contains pectin, starch, inorganic salts and a variety of amino acid.In each veriety, You Yishen Chinese red Hu trailing plants Foretell cellulose content highest.Carrot has effects that high edible, can remove phlegm, help digestion, the effect of de-swelling and lower gas Dingchuan, anti-hemostatic tube Hardening, reduces blood pressure and reduces the health-care efficacies such as heart disease, liver-benefiting eye-brightening, defaecation, antiallergy.
Passion fruit, which has, contains 17 kinds of amino acid of needed by human body, multivitamin and carotenoid, including very Natural vitamin C abundant just contains 34.6 milligrams of vitamin C in every 100 grams of fruit juice, is also rich in vitamin A, B1, B2 etc., In addition substances and the microelement such as calcium also rich in, phosphorus, iron and a variety of amino acid.Soluble solid accounts for 5%-16%, Total acid content is 3.8%-4%, and sweet tea acid is moderate.Nutritive value is very high, is raw material with it, is processed into fruit juice, fruit dew, jam, fruit Freeze, unique flavor.When lactic acid drink is made in passion fruit fermentation, since passion fruit fruit juice itself has more organic acid, with When other juice mixed fermentations, if easily causing yeast-bitten as fermentation termination control is improper, manufactured lactic acid drink peracid, and Product is unsterilised after fermentation just stores.In storage, zymophyte continues fermentation and also be easy to cause production piece mouthfeel peracid.
Currently, there is many compound fruit vegetable drinks in the market, main research direction is mainly to pass through matching for optimization beverage Side, improves the mouthfeel and health-care efficacy of beverage, to caused bad flavor in beverage made of fruits or vegetables process and how to improve The research such as utility value of fruits and vegetables is less.Especially carrot contains a large amount of cellulose and pectin, and it is broken that carrot is cleaned sterilizing The crushing juice rate of broken obtained carrot juice of squeezing the juice is extremely low.For the low problem of fruit press crushing juice rate, and it is main in the prior art Cell wall degradation is made using enzyme degradation cell wall fiber, cryogenic freezing or crushing juice rate is improved using microbial fermentation.And it does not send out also Now solve the low technical problem of the change and crushing juice rate of flavor caused by processing simultaneously using microbial bacteria.
Summary of the invention
The present invention overcomes carrot crushing juice rate in the prior art is low and process in easily caused using high-temperature sterilization The technical problems such as bad flavor, providing can a kind of preparation method of carrot passion fruit composite fermented beverage.
To solve the above problems, the present invention adopts the following technical scheme that:
A kind of preparation method of carrot passion fruit composite fermented beverage, includes the following steps:
(1) carrot juice is produced
A, raw material selection: select that maturity is moderate, be sized for, pericarp and pulp are uniform in bright orange-red, color Carrot, smooth in appearance, without breach, disease-free insect bite evil and mechanical damage;
B, cleaning, slice: the silt on carrot surface, impurity are cleaned up with tap water, skin is then pruned, is cut into length 1~2cm, wide 0.5~1cm, the bulk of high 1~2cm keep uniform in size, and thickness is uniform;
C, it sterilizes: the carrot cut being put into 1~5min of blanching in 90~100 DEG C of hot water, after blanching is uniform, is pulled out Draining is cooled down;Carrot is impregnated in 10~15min in microbial inoculum again;The microbial inoculum contains as follows The microbial bacteria of strain: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and Luo Yishi cream bar Bacterium;
D, juicing, enzymatic hydrolysis, filtering: microbial inoculum and carrot being put into juice extractor and squeezed the juice, add by etc. quality Ratio pectase and cellulase composition complex enzyme, under the conditions of 38~45 DEG C digest 1~3h after with two layers of 200 meshes into Row filtering, can be obtained carrot juice;The ratio of the carrot and microbial inoculum is 0.5~1kg:1L;The complex enzyme Additive amount is the 1~2% of carrot juice quality;
(2) Passion Fruit Juice is produced
A, raw material selection: selection is shaken is without obviously shake, pulp and the unseparated passion fruit of shell, fruit colour Red or darkviolet, fruity is stronger fragrant and sweet, and maturity is preferable, i.e., pericarp has slight depression and has a little fold;
B, clean, take pulp: with tap water by passion fruit surface clean it is clean after, fruit is cut in half with knife, by pulp It takes out;
C, juicing, enzymatic hydrolysis, filtering: being put into juice extractor for the passion fruit meat of taking-up and squeeze the juice, and adds by equal mass ratioes Pectase and cellulase composition complex enzyme, under the conditions of 38~45 DEG C digest 1~3h after carried out with two layers of 200 meshes Filtering, can be obtained Passion Fruit Juice;The complex enzyme additive amount is the 1~2% of passion fruit meat quality;
(3) composition adjustment: soybean protein is mixed with the water of 3~6 times of quality, then adds nisin, is heated to It stirs evenly, is cooled to room temperature after 80~90 DEG C, then add maltodextrin and chitosan is placed in magnetic stirrer and stirs 20 ~30min, 20~30min of water-bath at 85~90 DEG C carry out spray drying and glue film particle are made after being cooled to room temperature;By step (1) after the carrot juice obtained is mixed with the Passion Fruit Juice that step (2) obtains by the volume ratio of 2~4:1, sucrose and glue film are added Particle, the additive amount of the sucrose are 5~8% of juice quality after mixing;The additive amount of the glue film particle is after mixing The 0.1~0.5% of juice quality;
(4) it ferments: by the 30~36h that ferments at 35~37 DEG C after the fruit juice addition zymophyte after step (3) allotment, filtering Obtain finished product.
Wherein, in the microbial inoculum, the additive amount of microbial bacteria is the 0.1~1.2% of microbial inoculum quality.
Wherein, the lactobacillus plantarum screens obtain by the following method: using plate screening model and fermentation screening method from It is separated in dragon fruit pericarp, screening obtains plant lactobacillus;
Plate screening model: it is cultivated from picking out bacterial strain in dragon fruit pericarp and being placed in MRS culture medium, then filters out lactic acid bacteria Strain inoculated, in 30~35 DEG C of stationary cultures, takes enrichment culture liquid after diluting added with 2%CaCO in enriched medium3 Solid MRS culture medium on cultivate, find culture single colonie have apparent transparent circle, by the single colonie for having transparent circle cross Containing 2% CaCO3Solid MRS culture medium on, then choose the single colonie of transparent circle, repeat scribing line several times, isolate and purify to obtain The plant lactobacillus, the enriched medium are prepared by the following method: fresh, untreated dragon fruit is taken, Superclean bench sterile working mode, which is removed the peel, is cut into bulk for pulp, immerses in MRS broth bouillon and obtains the enrichment training Support base;
Fermentation screening method: the plant lactobacillus bacterial strain that plate screening model is obtained chooses 6 plants of bacterial strains and carries out following steps Fermentation screening:
A, the preparation of culture solution: being mixed to get dragon fruit dilution by isometric ratio for dragon fruit pure juice and pure water, The sucrose that mass percent is 5% is added again to dissolve;
B, sterilize: the culture solution that a is obtained pours into the conical flask of sterilized 300mL, and packing has seven bottles, each Bottle fills 200mL, is sealed with sterilizing sealing film, is put into sterilization 5min at 103 DEG C in autoclave;It is cooled to room temperature rear spare;
C, inoculation fermentation: the culture solution to have sterilized is placed on aseptic operating platform, and six plants of plant lactobacillus bacterial strains are distinguished It is inoculated into the culture solution to have sterilized, shakes up and be placed in static fermentation about 36h in 37 DEG C of incubators and obtain dragon fruit fermentation liquid, respectively Titratable acid content, pH value in dragon fruit fermentation liquid are measured, and sensory evaluation is carried out to dragon fruit fermentation liquid, selects sensory evaluation Optimal bacterial strain obtains the plant lactobacillus.
Wherein, the zymophyte is made of Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, the zymophyte In containing viable count quantity be 1~2 ╳ 1010cfu/ml。
Wherein, in step (3), the soybean protein, maltodextrin, chitosan and nisin mass ratio be 100:10:20:1~5.
It wherein, is 1~2 ╳ 10 containing viable count quantity in the microbial inoculum9The zymophyte of cfu/ml.
Wherein, in step (3), the revolving speed 500-650r/min of the magnetic stirrer stirring.
Wherein, in step (3), the spray drying uses high-pressure pump pressure supply spray pattern, and the atomisation pressure is 0.8MPa, inlet air temperature are 150 DEG C, 85 DEG C of temperature of outgoing air.
Lactobacillus plantarum: optimum growth temperature is 30~35 DEG C, and amphimicrobian, optimal pH 6.5 or so belongs to homofermentation Lactic acid bacteria after growth metabolism goes out lactic acid, can be such that pH declines, can make CaCO3Dissolution.It can the distinctive lactic acid of output in reproductive process Bacillin, lactobacillin are a kind of preservatives of bion.
In on bagasse, the curing method includes the following steps: bagasse cleaning postposition for the zymophyte solidification 30~50min is boiled in boiling water, is cleaned 2~3 times with hot water, then sterilize to bagasse;Bagasse is placed in containing fermentation In bacterium solution, 24~30h is impregnated at 10~15 DEG C, drain surface moisture be placed on impregnate 1min in encapsulating solution after sterilizing after take Out, 20~25 DEG C are placed in, vacuum degree is that bagasse is dried to percent water under 0.9~1.9kpa is 12~15% i.e. Obtain the solidification zymophyte;The encapsulating solution is made of cyclodextrin, chitosan, the water that mass ratio is 10:1:20.
Strain of picking out in dragon fruit pericarp is placed in MRS culture medium and is cultivated by the present invention, in MRS culture medium prescription Diammonium hydrogen citrate, magnesium sulfate, manganese sulfate, Tween-80 and sodium acetate provide growth factor, ingredient to cultivate various lactic acid bacterias It can also inhibit certain miscellaneous bacterias, belong to culture medium semi-selective.The lactic acid bacteria that domestication culture obtains in enrichment culture liquid is placed in and is added There is CaCO3MRS culture medium in grow, generate lactic acid, make CaCO3Dissolution generates transparent circle, and is isolated and purified to obtain described Lactobacillus plantarum (G6-A4 bacterium), the Biochemical Indexes result for the lactobacillus plantarum that the present invention uses are as follows:
Leuconostoc mesenteroides category (Leuconostoc mesenteroides subsp.), the cheese cream used in the present invention Bacillus (Lactobacillus casei), Lactobacillus rhamnosus (Lactobacillus rhamnosus), lactobacillus reuteri (Lactobacillus reuteri), Lactobacillus helveticus (Lactobacillus helveticus) and German-style lactobacillus, which are protected, to be added Leah subspecies (Lactobacillus delbrueckii subsp bulgaricus, L.bulgaricus) can be from market It is commercially available.
Another object of the present invention, which also resides in, provides the preparation method preparation of above-mentioned carrot passion fruit composite fermented beverage Application of the obtained carrot passion fruit composite fermented beverage in relax bowel and defecation.Carrot passion fruit composite fermentation of the invention Beverage has significant relax bowel and defecation health-care effect using upper in the dietotherapy of relax bowel and defecation.
The present invention has the advantages that compared with prior art
(1) the carrot passion fruit composite fermented beverage that the present invention is prepared is bright in colour, uniform, fragrance is pure and fresh lures People, sweet mouthfeel are suitable for, fine and smooth tasty and refreshing, soft.It is a kind of sour milk beverage with high nutritive value.
(2) there is use microbial inoculum dipping carrot of the invention fungistatic effect can reduce sterilization process, simultaneously also Carrot crushing juice rate can be improved.The preparation method of carrot passion fruit composite fermented beverage of the invention kills carrot blanching After carrot epidermis microorganism, carrot is impregnated in microbial inoculum, the lactobacillus plantarum, goldbeater's skin in microbial inoculum are bright Beading Pseudomonas, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri can inhibit the growth of miscellaneous bacteria, can omit subsequent kill Bacterium sterilization process steps, preparation process is simple compared with the prior art, saves the energy, while also can avoid high-temperature sterilization to fruit juice Bring bad smell influences fermenting aroma, meanwhile, the heat-sensitive substances such as vitamin C, anthocyanidin obtain preferably in fermented beverage Preservation, it is good that fermentation is made carrot passion fruit fermented beverage taste and color, the heat-sensitive substances such as vitamin C, anthocyanidin, nutrition Substance is preferably retained, and nutritive value is high.The present invention by carrot be impregnated in containing lactobacillus plantarum, the bright beading of goldbeater's skin After in Pseudomonas, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri microbial inoculum, then by carrot and microbial bacteria Liquid is mixed with beating, and the microbial bacteria initial fermentation in microbial inoculum can destroy the institutional framework of carrot, improves carrot Crushing juice rate.
(3) present invention is mixed with carrot using passion fruit and prepares fermented beverage, passion fruit fruit juice using zymophyte fermentation Organic acid rich in, pH value is low, ferments again through various lactobacillus after mixing with carrot juice, generates lactic acid, further increases The organic acid content of the kind of fruit juice, if controlling the bad fruit juice for easily causing zymophyte yeast-bitten, being prepared in zymotechnique Peracid, mouthfeel are bad.Therefore, it adds in allocating technology of the present invention by soybean protein, maltodextrin, chitosan and streptococcus lactis Glue film particle made of element, soybean protein, maltodextrin, chitosan can will nisin embedding with glue film particle in.This The plant cream bar in Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus and microbial inoculum is added in invention zymotechnique Bacterium, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri cooperation fermentation, ferment initial stage, Hu Luo The acidity for foretelling Passion Fruit Juice is also relatively low, and with the progress of fermentation, acidity is higher and higher, and Lactobacillus casei, Switzerland simultaneously Lactobacillus and German-style lactobacillus subspecies bulgaricus can extracellular proteinase soybean protein is degraded into be dissolved in it is water-soluble in the big of acid solution Beans peptide, while microbial bacteria in microbial inoculum and zymophyte can ferment using chitosan, glue film particle is destroyed, releases Nisin inhibits lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus, Luo Yishi cream bar The fermentation of bacterium, Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, avoids lactobacillus excessive fermentation from leading to beverage peracid.This The carrot passion fruit fermented beverage sweet and sour taste that invention fermentation is prepared, acidity are suitable for.
(4) in existing food fermentation technique, after fermentation bacteria immobilization, since the zymophyte after solidifying contains a large amount of bacterium Body, can greatly shorten fermentation time, but use the zymophyte after solidifying easily due to solidified carrier deal with improperly or its He causes fermented product to have a poor flavour at factor, poor taste.And the present invention can not only shorten zymophyte solidification in bagasse Fermentation time embeds bagasse using cyclodextrin and chitosan in solidification process, and micro chitosan repairs cyclodextrin Decorations form hydrophobic side and water-wet side, depend on bagasse surface, zymophyte can be embedded in bagasse, in lower ph Be not also destroyed under the action of amylase, the organic matter in bagasse does not dissolve into fruit by cyclodextrin during the fermentation In juice, taste of juice will not be impacted, manufactured taste of juice is good, and flavor is good.
(5) carrot passion fruit composite beverage health-care efficacy of the invention is good, has certain relax bowel and defecation, promotes defecation The effect of.
Detailed description of the invention
Fig. 1 is screening Spawn incubation ware;
Fig. 2 is the phylogenetic analysis of the strain filtered out;
Fig. 3 screens the Gram's staining of bacterium as a result, G6-A4 is the Gram's staining of G6-A4 bacterium as a result, G5-B2 is G5-B2 The Gram's staining result of bacterium.
Fig. 4 is compound fruit and vegetable juice: water and carrot juice: the response of influence of the reciprocation of Passion Fruit Juice to organoleptic evaluation points Face figure;
Fig. 5 is compound fruit and vegetable juice: the response surface figure of influence of the reciprocation of water and sugaring amount to organoleptic evaluation points;
Fig. 6 is carrot juice: the response surface figure of influence of the reciprocation of Passion Fruit Juice and sugaring amount to organoleptic evaluation points.
Specific embodiment
Below with reference to embodiment and test, the invention will be further described.
The lactobacillus plantarum that 1~embodiment of the embodiment of the present invention 3 uses screens by the following method to be obtained: using plate screening Method and fermentation screening method separate from dragon fruit pericarp, screen and obtain plant lactobacillus;
Plate screening model: it is cultivated from picking out bacterial strain in dragon fruit pericarp and being placed in MRS culture medium, then filters out lactic acid bacteria Strain inoculated, in 35 DEG C of stationary cultures, takes enrichment culture liquid after diluting added with 2%CaCO in enriched medium3Consolidate It is cultivated on body MRS culture medium, it is found that the single colonie of culture has apparent transparent circle, the single colonie for having transparent circle scribing line is being contained 2%CaCO3Solid MRS culture medium on, then choose the single colonie of transparent circle, repeat scribing line several times, isolate and purify to obtain described Plant lactobacillus, the enriched medium are prepared by the following method: fresh, untreated dragon fruit are taken, ultra-clean Workbench sterile working mode, which is removed the peel, is cut into bulk for pulp, immerses in MRS broth bouillon and obtains the enriched medium;
Fermentation screening method: the plant lactobacillus bacterial strain that plate screening model is obtained chooses 6 plants of bacterial strains and carries out following steps Fermentation screening, 6 plants of bacterial strains of selection be the bacterial strain respectively in Fig. 1 culture dish:
A, the preparation of culture solution: being mixed to get dragon fruit dilution by isometric ratio for dragon fruit pure juice and pure water, The sucrose that mass percent is 5% is added again to dissolve;
B, sterilize: the culture solution that a is obtained pours into the conical flask of sterilized 300mL, and packing has seven bottles, each Bottle fills 200mL, is sealed with sterilizing sealing film, is put into sterilization 5min at 103 DEG C in autoclave;It is cooled to room temperature rear spare;
C, inoculation fermentation: the culture solution to have sterilized is placed on aseptic operating platform, and six plants of plant lactobacillus bacterial strains are distinguished It is inoculated into the culture solution to have sterilized, shakes up and be placed in static fermentation about 36h in 37 DEG C of incubators and obtain dragon fruit fermentation liquid, respectively Titratable acid content, pH value in dragon fruit fermentation liquid are measured, and sensory evaluation is carried out to dragon fruit fermentation liquid, selects sensory evaluation Optimal bacterial strain obtains the plant lactobacillus, which is the G6-A4 bacterium in Fig. 1 culture dish.Screen obtained plant cream The phylogenetic analysis of sour bacteria strain, is shown in Fig. 2.
The lactobacillus plantarum (i.e. G6-A4 bacterium) that the present invention screens although belonging to a category with other plant lactobacillus, But other lactobacillus plantarums such as the G6-A4 bacterium screened of the present invention and G5-B2 bacterium be it is discrepant, see the evolution of Fig. 2 Analysis chart is set, be embodied in following aspect: strain form is different, sees Fig. 3, and fermenting power is different, G6-A4 bacterium fermenting power highest, It is best applied to fruit ferment effect.1~2d can be shortened compared to other zymophytes using G6-A4 bacterium fermentation dragon fruit juice. It therefore, is different, the enzyme and sugar benefit of secretion using the product that the lactobacillus plantarum fermented juice of different strains obtains With efficiency and different.
Embodiment 1
A kind of preparation method of carrot passion fruit composite fermented beverage, includes the following steps:
(1) carrot juice is produced
A, raw material selection: select that maturity is moderate, be sized for, pericarp and pulp are uniform in bright orange-red, color Carrot, smooth in appearance, without breach, disease-free insect bite evil and mechanical damage;
B, cleaning, slice: the silt on carrot surface, impurity are cleaned up with tap water, skin is then pruned, is cut into length 2cm, wide 0.5cm, the bulk of high 2cm keep uniform in size, and thickness is uniform;
C, it sterilizes: the carrot cut being put into blanching 5min in 90 DEG C of hot water, after blanching is uniform, pulls draining out, into Row cooling;Carrot is impregnated in 10min in microbial inoculum again;The microbial inoculum contains the microorganism of following strain Bacterium: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri;The microorganism In bacterium solution, the additive amount of microbial bacteria is the 1.2% of microbial inoculum quality, contains viable count number in the microbial inoculum Amount is 1 ╳ 109The zymophyte of cfu/ml;
D, juicing, enzymatic hydrolysis, filtering: microbial inoculum and carrot being put into juice extractor and squeezed the juice, add by etc. quality The complex enzyme of pectase and the cellulase composition of ratio, is filtered after enzymatic hydrolysis 2h with two layers of 200 meshes under the conditions of 40 DEG C, Carrot juice can be obtained;The ratio of the carrot and microbial inoculum is 0.8kg:1L;The complex enzyme additive amount is recklessly The 2% of radish Juice quality;
(2) Passion Fruit Juice is produced
A, raw material selection: selection is shaken is without obviously shake, pulp and the unseparated passion fruit of shell, fruit colour Red or darkviolet, fruity is stronger fragrant and sweet, and maturity is preferable, i.e., pericarp has slight depression and has a little fold;
B, clean, take pulp: with tap water by passion fruit surface clean it is clean after, fruit is cut in half with knife, by pulp It takes out;
C, juicing, enzymatic hydrolysis, filtering: being put into juice extractor for the passion fruit meat of taking-up and squeeze the juice, and adds by equal mass ratioes Pectase and cellulase composition complex enzyme, under the conditions of 45 DEG C digest 1h after be filtered with two layers of 200 meshes, i.e., Passion Fruit Juice can be obtained;The complex enzyme additive amount is the 2% of passion fruit meat quality;
(3) composition adjustment: soybean protein is mixed with the water of 3 times of quality, then adds nisin, is heated to 90 DEG C After stir evenly, be cooled to room temperature, then add maltodextrin and chitosan is placed in magnetic stirrer and is turned with 500r/min Speed stirring 30min, the water-bath 30min at 85 DEG C, carry out spray drying and glue film particle are made after being cooled to room temperature;By step (1) After obtained carrot juice is mixed with the Passion Fruit Juice that step (2) obtains by the volume ratio of 2:1, sucrose and glue film particle are added, The additive amount of the sucrose is 8% of juice quality after mixing;The additive amount of the glue film particle is juice quality after mixing 0.1%;The soybean protein, maltodextrin, chitosan and nisin mass ratio be 100:10:20:5.Institute Spray drying is stated using high-pressure pump pressure supply spray pattern, the atomisation pressure is 0.8MPa, and inlet air temperature is 150 DEG C, air draft temperature 85 DEG C of degree.
(4) it ferments: the 36h that ferments at 35 DEG C after the fruit juice addition zymophyte after step (3) allotment is obtained by filtration into Product, the zymophyte are made of Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, contain viable bacteria in the zymophyte Number quantity is 1 ╳ 1010cfu/ml.In on bagasse, the curing method includes the following steps: will be sweet for the zymophyte solidification Bagasse cleaning, which is placed in boiling water, boils 50min, is cleaned 2 times with hot water, then sterilize to bagasse;By bagasse be placed in containing In zymocyte liquid, impregnated at 15 DEG C for 24 hours, drain surface moisture be placed on impregnate 1min in encapsulating solution after sterilizing after take out, It is placed in 25 DEG C, vacuum degree is that bagasse is dried to percent water under 0.9kpa is 15% to obtain the solidification and send out Yeast-like fungi;The encapsulating solution is made of cyclodextrin, chitosan, the water that mass ratio is 10:1:20.
Embodiment 2
A kind of preparation method of carrot passion fruit composite fermented beverage, includes the following steps:
(1) carrot juice is produced
A, raw material selection: select that maturity is moderate, be sized for, pericarp and pulp are uniform in bright orange-red, color Carrot, smooth in appearance, without breach, disease-free insect bite evil and mechanical damage;
B, cleaning, slice: the silt on carrot surface, impurity are cleaned up with tap water, skin is then pruned, is cut into length 1cm, wide 1cm, the bulk of high 1cm keep uniform in size, and thickness is uniform;
C, it sterilizes: the carrot cut being put into blanching 1min in 100 DEG C of hot water, after blanching is uniform, pulls draining out, into Row cooling;Carrot is impregnated in 15min in microbial inoculum again;The microbial inoculum contains the microorganism of following strain Bacterium: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri;The microorganism In bacterium solution, the additive amount of microbial bacteria is the 0.1% of microbial inoculum quality, contains viable count number in the microbial inoculum Amount is 2 ╳ 109The zymophyte of cfu/ml;
D, juicing, enzymatic hydrolysis, filtering: microbial inoculum and carrot being put into juice extractor and squeezed the juice, add by etc. quality The complex enzyme of pectase and the cellulase composition of ratio, is filtered after enzymatic hydrolysis 3h with two layers of 200 meshes under the conditions of 38 DEG C, Carrot juice can be obtained;The ratio of the carrot and microbial inoculum is 0.5kg:1L;The complex enzyme additive amount is recklessly The 2% of radish Juice quality;
(2) Passion Fruit Juice is produced
A, raw material selection: selection is shaken is without obviously shake, pulp and the unseparated passion fruit of shell, fruit colour Red or darkviolet, fruity is stronger fragrant and sweet, and maturity is preferable, i.e., pericarp has slight depression and has a little fold;
B, clean, take pulp: with tap water by passion fruit surface clean it is clean after, fruit is cut in half with knife, by pulp It takes out;
C, juicing, enzymatic hydrolysis, filtering: being put into juice extractor for the passion fruit meat of taking-up and squeeze the juice, and adds by equal mass ratioes Pectase and cellulase composition complex enzyme, under the conditions of 38 DEG C digest 3h after be filtered with two layers of 200 meshes, i.e., Passion Fruit Juice can be obtained;The complex enzyme additive amount is the 1% of passion fruit meat quality;
(3) composition adjustment: soybean protein is mixed with the water of 6 times of quality, then adds nisin, is heated to 80 DEG C After stir evenly, be cooled to room temperature, then add maltodextrin and chitosan is placed in magnetic stirrer and is turned with 650r/min Speed stirring 20min, the water-bath 20min at 90 DEG C, carry out spray drying and glue film particle are made after being cooled to room temperature;By step (1) After obtained carrot juice is mixed with the Passion Fruit Juice that step (2) obtains by the volume ratio of 4:1, sucrose and glue film particle are added, The additive amount of the sucrose is 5% of juice quality after mixing;The additive amount of the glue film particle is juice quality after mixing 0.5%;The soybean protein, maltodextrin, chitosan and nisin mass ratio be 100:10:20:1.Institute Spray drying is stated using high-pressure pump pressure supply spray pattern, the atomisation pressure is 0.8MPa, and inlet air temperature is 150 DEG C, air draft temperature 85 DEG C of degree.
(4) it ferments: the 30h that ferments at 37 DEG C after the fruit juice addition zymophyte after step (3) allotment is obtained by filtration into Product, the zymophyte are made of Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, contain viable bacteria in the zymophyte Number quantity is 2 ╳ 1010cfu/ml.In on bagasse, the curing method includes the following steps: will be sweet for the zymophyte solidification Bagasse cleaning, which is placed in boiling water, boils 30min, is cleaned 3 times with hot water, then sterilize to bagasse;By bagasse be placed in containing In zymocyte liquid, impregnate 30h at 10 DEG C, drain surface moisture be placed on impregnate 1min in encapsulating solution after sterilizing after take out, It is placed in 20 DEG C, vacuum degree is that bagasse is dried to percent water under 1.9kpa is 12% to obtain the solidification and send out Yeast-like fungi;The encapsulating solution is made of cyclodextrin, chitosan, the water that mass ratio is 10:1:20.
Embodiment 3
A kind of preparation method of carrot passion fruit composite fermented beverage, includes the following steps:
(1) carrot juice is produced
A, raw material selection: select that maturity is moderate, be sized for, pericarp and pulp are uniform in bright orange-red, color Carrot, smooth in appearance, without breach, disease-free insect bite evil and mechanical damage;
B, cleaning, slice: the silt on carrot surface, impurity are cleaned up with tap water, skin is then pruned, is cut into length 2cm, wide 0.8cm, the bulk of high 1cm keep uniform in size, and thickness is uniform;
C, it sterilizes: the carrot cut being put into blanching 3min in 95 DEG C of hot water, after blanching is uniform, pulls draining out, into Row cooling;Carrot is impregnated in 12min in microbial inoculum again;The microbial inoculum contains the microorganism of following strain Bacterium: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri;The microorganism In bacterium solution, the additive amount of microbial bacteria is the 0.5% of microbial inoculum quality, contains viable count number in the microbial inoculum Amount is 1.5 ╳ 109The zymophyte of cfu/ml;
D, juicing, enzymatic hydrolysis, filtering: microbial inoculum and carrot being put into juice extractor and squeezed the juice, add by etc. quality The complex enzyme of pectase and the cellulase composition of ratio, is filtered after enzymatic hydrolysis 1h with two layers of 200 meshes under the conditions of 45 DEG C, Carrot juice can be obtained;The ratio of the carrot and microbial inoculum is 1kg:1L;The complex enzyme additive amount is Hu trailing plants Foretell the 1% of juice quality;
(2) Passion Fruit Juice is produced
A, raw material selection: selection is shaken is without obviously shake, pulp and the unseparated passion fruit of shell, fruit colour Red or darkviolet, fruity is stronger fragrant and sweet, and maturity is preferable, i.e., pericarp has slight depression and has a little fold;
B, clean, take pulp: with tap water by passion fruit surface clean it is clean after, fruit is cut in half with knife, by pulp It takes out;
C, juicing, enzymatic hydrolysis, filtering: being put into juice extractor for the passion fruit meat of taking-up and squeeze the juice, and adds by equal mass ratioes Pectase and cellulase composition complex enzyme, under the conditions of 40 DEG C digest 2h after be filtered with two layers of 200 meshes, i.e., Passion Fruit Juice can be obtained;The complex enzyme additive amount is the 2% of passion fruit meat quality;
(3) composition adjustment: soybean protein is mixed with the water of 5 times of quality, then adds nisin, is heated to 85 DEG C After stir evenly, be cooled to room temperature, then add maltodextrin and chitosan is placed in magnetic stirrer and is turned with 600r/min Speed stirring 25min, the water-bath 25min at 87 DEG C, carry out spray drying and glue film particle are made after being cooled to room temperature;By step (1) After obtained carrot juice is mixed with the Passion Fruit Juice that step (2) obtains by the volume ratio of 3:1, sucrose and glue film particle are added, The additive amount of the sucrose is 7% of juice quality after mixing;The additive amount of the glue film particle is juice quality after mixing 0.3%;The soybean protein, maltodextrin, chitosan and nisin mass ratio be 100:10:20:3.Institute Spray drying is stated using high-pressure pump pressure supply spray pattern, the atomisation pressure is 0.8MPa, and inlet air temperature is 150 DEG C, air draft temperature 85 DEG C of degree.
(4) it ferments: the 32h that ferments at 36 DEG C after the fruit juice addition zymophyte after step (3) allotment is obtained by filtration into Product, the zymophyte are made of Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, contain viable bacteria in the zymophyte Number quantity is 1.5 ╳ 1010cfu/ml.Zymophyte solidification on bagasse, the curing method include the following steps: by Bagasse cleaning, which is placed in boiling water, boils 40min, is cleaned 3 times with hot water, then sterilize to bagasse;Bagasse is placed in and is contained Have in zymocyte liquid, impregnate 28h at 12 DEG C, drain surface moisture be placed on impregnate 1min in encapsulating solution after sterilizing after take Out, 24 DEG C are placed in, vacuum degree is that bagasse is dried to percent water under 1.0kpa is 14% to obtain the solidification Zymophyte;The encapsulating solution is made of cyclodextrin, chitosan, the water that mass ratio is 10:1:20.
Control group 1
Control group 1 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists Carrot is not impregnated in sterile solution in (1) in, control group 1 the step of, and takes following treatment process: carrot is impregnated in heat Blanching 5min in water, then add to be beaten with the water of 1 equal proportion of embodiment and carrot juice is made, in step (4), gone out using Pasteur Bacterium is fermented again after sterilizing to carrot passion fruit blended fruit juice.
Control group 2
Control group 2 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the microbial inoculum of control group 2 only contains lactobacillus plantarum.
Control group 3
Control group 3 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the microbial inoculum of control group 3, which only contains, has contained only Leuconostoc mesenteroides category and Lactobacillus casei.
Control group 4
Control group 4 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists Glue film particle is not added in (3) in, control group 4 the step of.
Control group 5
Control group 5 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists Soybean protein is not added in (3) in, control group 5 the step of.
Control group 6
Control group 6 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists (4) do not add zymophyte in, control group 6 the step of, directly adopt microbial bacteria in microbial inoculum and ferment.
Control group 7
Control group 7 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the zymophyte of control group 7 is river show child nutrition ferment agent for sour milk.
Control group 8
Control group 8 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the lactobacillus plantarum that control group 8 uses is G5-B2 bacterium obtained in screening process of the present invention.
Control group 9
Control group 9 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the zymophyte of control group 9 does not solidify on bagasse.
Control group 10
Control group 10 and the preparation method of the carrot passion fruit composite fermented beverage of embodiment 1 are essentially identical, and difference exists In the zymophyte of control group 10 solidifies in bagasse technique, and the encapsulating solution used is by mass ratio for the seaweed of 10:1:20 Sour sodium, chitosan, water composition.
Experiment detection
1, sensory evaluation
Using 10 sensory testing personnel, sensory evaluation is carried out to mango according to the sensory evaluation criteria in table 1, is averaged Value, is as a result recorded in table 2.
Table 1
Table 2
As shown in Table 2, fragrance, mouthfeel, the color of the carrot passion fruit composite fermented beverage of 1~control group of control group 3 It is poorer than 1~embodiment of embodiment 3, it is very big to illustrate that the present invention influences beverage flavor, mouthfeel, color using high-temperature sterilization, adopts With by lactobacillus plantarum and Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri microorganism Bacterium solution just can inhibit and kill miscellaneous bacteria, and the beverage flavor being prepared is high, and sensory evaluation is high.The Hu Luo of 4~control group of control group 7 Fragrance, mouthfeel, the color for foretelling passion fruit composite fermented beverage are poorer than 1~embodiment of embodiment 3, especially peracid in mouthfeel, Illustrate the present invention using glue film particle made of soybean protein, maltodextrin, chitosan and nisin and in Switzerland's cream Fermentation can be preferably controlled under the fermentation of bacillus and the microbial bacteria in German-style lactobacillus subspecies bulgaricus and microbial inoculum Terminal, the carrot passion fruit composite fermented beverage being prepared will not peracid, it is sour-sweet moderate, it is in good taste.By control group 8 with Embodiment 1 is compared it is found that lactobacillus plantarum (the i.e. G6-A4 bacterium) ferment effect for using present invention screening to obtain is best.By implementing Example 1 it is found that using bagasse as carrier, and uses cyclodextrin, the compound conduct of chitosan compared with control group 9 and control group 10 Encapsulating solution solidifies zymophyte, is greatly improved fragrance, mouthfeel and the tissue of carrot passion fruit composite fermented beverage State, manufactured carrot passion fruit composite fermented beverage flavor and taste are good.
2, carrot crushing juice rate detects, as a result such as following table 3.
Table 3
As shown in Table 3, the carrot crushing juice rate of 1~embodiment of embodiment 3 and 4~control group of control group 8 is than control Group 1~control group 3 is high, illustrates that carrot is impregnated in containing lactobacillus plantarum and Leuconostoc mesenteroides category, cheese cream by the present invention Not only play the role of restraining and sterilizing bacteria to miscellaneous bacteria after the microbial inoculum of bacillus, Lactobacillus rhamnosus and lactobacillus reuteri, also Substantially increase the crushing juice rate of carrot.
The optimization analysis of raw material additive amount:
The application is by analyzing influencing each other for raw material additive amount by response surface figure, if response surface curved surface The ratio of slope is more gentle, then it is little to show that the variation of factor influences response.If the response surface design gradient is very steep, illustrate factor Variation on response influence be it will be evident that response makes sensitivity response with the change of factor.Contour map is indicated same Within one elliptic region, numerical value is identical.Elliptical center numerical value is maximum, is gradually become smaller from center toward edge.Ellipse row Column are closer, then illustrate that factor is more obvious response influence, the significant interaction of the oval expression factor of contour, circle Shape then indicates that the interaction between factor at this time can be ignored.
Analyze result such as Fig. 4-6.
As seen from Figure 4, the timing of sugaring amount one, with carrot juice and Passion Fruit Juice ratio and fruit juice and water ratio Increasing, for organoleptic evaluation points in the trend reduced afterwards is first increased, front half section increasing degree is larger, and second half section reduction amplitude is smaller, Entire change amplitude is little, and the steep face gradient is more gentle, illustrates the friendship of carrot and passion fruit ratio, fruit juice and water ratio and the two Influence of the interaction to sensory evaluation be not significant.
As seen from Figure 5, when one timing of carrot juice and Passion Fruit Juice ratio, when sugaring amount is smaller, with compound The increase of juice and water ratio, organoleptic evaluation points increase trend than decreasing trend amplitude in the trend reduced afterwards is first increased Greatly, the steep face gradient is more gentle;With the increase of sugaring amount, organoleptic evaluation points are in the trend increased, and variation tendency is big, steep face Pond degree is steeper, it is not significant to illustrate that fruit juice and water ratio influence organoleptic evaluation points, sugaring amount influences organoleptic evaluation points aobvious It writes, compound fruit and vegetable juice is not significant to organoleptic evaluation points with the reciprocation of water and sugaring amount.
It will be appreciated from fig. 6 that when compound fruit and vegetable juice and water ratio are certain, as Hu trailing plants juice is foretold and Passion Fruit Juice ratio and sugaring amount Increase, organoleptic evaluation points are in first increasing the trend reduced afterwards, wherein the variation of carrot juice and Passion Fruit Juice scaling factor Trend is more uniform, and the steep face gradient is more gentle, and sugaring amount factor amplitude of variation is big, illustrates carrot juice and Passion Fruit Juice ratio to sense The influence of official's evaluation score is not significant, and sugaring amount influences organoleptic evaluation points significant.
Health-care efficacy test
1 instrument and consumptive material
Instrument: operating scissors, ophthalmic tweezers, ruler, syringe, weighing scale to test twisting force;
Reagent: india ink.
2 drugs
The carrot passion fruit composite fermented beverage that embodiment 1 is prepared;
R-1132 (production of changzhou Wujin pharmaceutical factory, lot number: 20010301).
3 animals
SPF grades of male KM mouse buy animal 80, after quarantine is qualified, select 18~22g of weight, friend pleases by Jinan Experimental animal breeds Co., Ltd and provides, credit number: SCXK (Shandong) 2014-0007.
4 defaecations experiment
The experiment of 4.1 intestinal motilities:
Mouse 40 is only randomly divided into four groups, it is negative if negative control group, model control group, low dose group, high dose group Control group and model control group give distilled water, and low dose group is drunk by mouse weight 200mg/kg carrot passion fruit composite fermentation Material administration, high dose group are administered by mouse weight 800mg/kg carrot passion fruit composite fermented beverage.Daily stomach-filling 1 time, even Continuous 7d.After last gives sample, after each group mouse is deprived of food but not water 16 hours, model control group and 2 dosage groups give dosage For the compound diphenoxylate solution (0.2ml/10 (g.Bw)) of 5mg/ (g.Bw), negative control group gives distilled water.30 minutes Afterwards, 2 dosage groups give the prepared Chinese ink containing corresponding tested material, and model control group and negative control group give prepared Chinese ink.Give prepared Chinese ink 25 Cervical dislocation puts to death animal after minute, opens abdominal cavity and separates mesenterium, clip upper end from the intestinal tube of pylorus, lower end to ileocecus, It is placed on pallet, small intestine is gently pulled into straight line, measure small intestinal length and prepared Chinese ink promotes length.Length of intestine is " small intestine overall length Degree " is " prepared Chinese ink propulsion length " from pylorus to prepared Chinese ink forward position.Ink progradation is calculated according to the following formula, is as a result recorded in the following table 4 In:
Ink progradation (%)=prepared Chinese ink promotes length (cm)/total small intestinal length (cm) × 100%
Influence of 4. tested material of table to mouse small intestine advancing movement
The experiment of 4.2 defecations
Mouse 40 is only randomly divided into four groups, it is negative if negative control group, model control group, low dose group, high dose group Control group and model control group give distilled water, and low dose group is drunk by mouse weight 200mg/kg carrot passion fruit composite fermentation Material administration, high dose group are administered by mouse weight 800mg/kg carrot passion fruit composite fermented beverage.Daily stomach-filling 1 time, even Continuous 7d.Last is given after each group mouse after sample is deprived of food but not water 16 hours, and model control group and 2 dosage groups give dosage For the compound diphenoxylate solution (0.2ml/10 (g.Bw)) of 5mg/kgBW, negative control group gives distilled water.Negative control group Give the distilled water of equivalent.To 30 minutes after compound diphenoxylate, model control group and negative control group mouse gave prepared Chinese ink filling Stomach, 2 dosage groups give the prepared Chinese ink containing corresponding tested material, and every animal is individually raised and starts timing.Then it observes and records Every animal defecation time, defecation grain number and weight in 5 hours for the first time.As a result such as the following table 5.
The influence of influence of 5. tested material of table to mouse defecation time, defecation grain number and defecation weight
By table 4, table 5 it is found that carrot passion fruit composite fermented beverage of the invention promotes the small intestine fortune of mice with constipation It is dynamic, shorten the defecation time for the first time of mice with constipation, increases feces volume, and more with the increase defaecation defecation effect of dosage It is good, illustrate that carrot passion fruit composite fermented beverage of the invention has relax bowel and defecation, promotes the effect of defecation.
Above description is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair Bright patent claim, it is all the present invention suggested by technical spirit under completed same changes or modifications change, should all belong to In the covered the scope of the patents of the present invention.

Claims (9)

1. a kind of preparation method of carrot passion fruit composite fermented beverage, which comprises the steps of:
(1) carrot juice is produced
A, raw material selection: select that maturity is moderate, be sized for, pericarp and pulp are in bright orange-red, the uniform Hu trailing plants of color Foretell, smooth in appearance, without breach, disease-free insect bite evil and mechanical damage;
B, cleaning, slice: being cleaned up the silt on carrot surface, impurity with tap water, then prune skin, be cut into it is long by 1~ 2cm, wide 0.5~1cm, the bulk of high 1~2cm keep uniform in size, and thickness is uniform;
C, it sterilizes: the carrot cut being put into 1~5min of blanching in 90~100 DEG C of hot water, after blanching is uniform, pulls drip out Water is cooled down;Carrot is impregnated in 10~15min in microbial inoculum again;The microbial inoculum contains following bacterium The microbial bacteria of kind: lactobacillus plantarum, Leuconostoc mesenteroides category, Lactobacillus casei, Lactobacillus rhamnosus and lactobacillus reuteri;
D, juicing, enzymatic hydrolysis, filtering: microbial inoculum and carrot being put into juice extractor and squeezed the juice, and added by equal mass ratioes The complex enzyme of pectase and cellulase composition was carried out after 1~3h of enzymatic hydrolysis with two layers of 200 meshes under the conditions of 38~45 DEG C Filter, can be obtained carrot juice;The ratio of the carrot and microbial inoculum is 0.5~1kg:1L;The complex enzyme addition Amount is the 1~2% of carrot juice quality;
(2) Passion Fruit Juice is produced
A, it raw material selection: chooses and shakes without obviously shake, pulp and the unseparated passion fruit of shell, fruit colour is red Or darkviolet, fruity is stronger fragrant and sweet, and maturity is preferable, i.e., pericarp has slight depression and has a little fold;
B, clean, take pulp: with tap water by passion fruit surface clean it is clean after, fruit is cut in half with knife, pulp is taken out;
C, juicing, enzymatic hydrolysis, filtering: being put into juice extractor for the passion fruit meat of taking-up and squeeze the juice, and adds by the fruit of equal mass ratioes The complex enzyme of glue enzyme and cellulase composition was carried out after 1~3h of enzymatic hydrolysis with two layers of 200 meshes under the conditions of 38~45 DEG C Filter, can be obtained Passion Fruit Juice;The complex enzyme additive amount is the 1~2% of passion fruit meat quality;
(3) composition adjustment: soybean protein being mixed with the water of 3~6 times of quality, then adds nisin, it is heated to 80~ Stir evenly, be cooled to room temperature after 90 DEG C, then add maltodextrin and chitosan be placed on stirring 20 in magnetic stirrer~ 30min, 20~30min of water-bath at 85~90 DEG C carry out spray drying and glue film particle are made after being cooled to room temperature;By step (1) after the carrot juice obtained is mixed with the Passion Fruit Juice that step (2) obtains by the volume ratio of 2~4:1, sucrose and glue film are added Particle, the additive amount of the sucrose are 5~8% of juice quality after mixing;The additive amount of the glue film particle is after mixing The 0.1~0.5% of juice quality;
(4) it ferments: the 30~36h that ferments at 35~37 DEG C after the fruit juice addition zymophyte after step (3) allotment is obtained by filtration Finished product.
2. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that institute It states in microbial inoculum, the additive amount of microbial bacteria is the 0.1~1.2% of microbial inoculum quality.
3. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that institute The lactobacillus plantarum stated screens obtain by the following method: being divided from dragon fruit pericarp using plate screening model and fermentation screening method From, screening obtain plant lactobacillus;
Plate screening model: it is cultivated from picking out bacterial strain in dragon fruit pericarp and being placed in MRS culture medium, then filters out lactic acid bacteria strains It is inoculated in enriched medium in 30~35 DEG C of stationary cultures, takes enrichment culture liquid after diluting added with 2%CaCO3Consolidate It is cultivated on body MRS culture medium, it is found that the single colonie of culture has apparent transparent circle, the single colonie for having transparent circle scribing line is being contained 2%CaCO3Solid MRS culture medium on, then choose the single colonie of transparent circle, repeat scribing line several times, isolate and purify to obtain described Plant lactobacillus, the enriched medium are prepared by the following method: fresh, untreated dragon fruit are taken, ultra-clean Workbench sterile working mode, which is removed the peel, is cut into bulk for pulp, immerses in MRS broth bouillon and obtains the enriched medium;
Fermentation screening method: the plant lactobacillus bacterial strain that plate screening model is obtained chooses the fermentation that 6 plants of bacterial strains carry out following steps Screening:
A, the preparation of culture solution: dragon fruit pure juice and pure water are mixed to get dragon fruit dilution by isometric ratio, then added The sucrose that mass percent is 5% is added to dissolve;
B, sterilize: the culture solution that a is obtained pours into the conical flask of sterilized 300mL, and packing has seven bottles, each bottle 200mL is filled, is sealed with sterilizing sealing film, sterilization 5min at 103 DEG C in autoclave is put into;It is cooled to room temperature rear spare;
C, inoculation fermentation: the culture solution to have sterilized is placed on aseptic operating platform, and six plants of plant lactobacillus bacterial strains are inoculated with respectively Into the culture solution to have sterilized, shakes up and be placed in static fermentation about 36h in 37 DEG C of incubators and obtain dragon fruit fermentation liquid, measure respectively Titratable acid content, pH value in dragon fruit fermentation liquid, and sensory evaluation is carried out to dragon fruit fermentation liquid, it is optimal to select sensory evaluation Bacterial strain obtain the plant lactobacillus.
4. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that institute It states zymophyte to be made of Lactobacillus helveticus and German-style lactobacillus subspecies bulgaricus, viable count quantity is contained in the zymophyte For 1~2 ╳ 1010cfu/ml。
5. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that step Suddenly in (3), the soybean protein, maltodextrin, chitosan and nisin mass ratio be 100:10:20:1~5.
6. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that institute Containing viable count quantity in the microbial inoculum stated is 1~2 ╳ 109The zymophyte of cfu/ml.
7. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that step Suddenly in (3), the revolving speed 500-650r/min of the magnetic stirrer stirring.
8. a kind of preparation method of carrot passion fruit composite fermented beverage according to claim 1, which is characterized in that step Suddenly in (3), the spray drying uses high-pressure pump pressure supply spray pattern, and the atomisation pressure is 0.8MPa, inlet air temperature 150 DEG C, 85 DEG C of temperature of outgoing air.
9. a kind of Hu Luo that the preparation method of carrot passion fruit composite fermented beverage according to claims 1-8 is prepared Foretell application of the passion fruit composite fermented beverage in relax bowel and defecation.
CN201811386682.9A 2018-11-20 2018-11-20 A kind of preparation method of carrot passion fruit composite fermented beverage Pending CN109588592A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110257306A (en) * 2019-07-26 2019-09-20 福建省农业科学院农业工程技术研究所 One lactobacillus plantarum and its application
CN110651919A (en) * 2019-09-29 2020-01-07 江苏菌钥生命科技发展有限公司 Carrot fermentation liquor and beverage for relieving asthenopia, and preparation method and application thereof
CN110839792A (en) * 2019-11-28 2020-02-28 江西共青江中食疗科技有限公司 Composite fruit and vegetable juice beverage and preparation method thereof

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CN110839792A (en) * 2019-11-28 2020-02-28 江西共青江中食疗科技有限公司 Composite fruit and vegetable juice beverage and preparation method thereof

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