CN109744441A - Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink - Google Patents
Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink Download PDFInfo
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- CN109744441A CN109744441A CN201711064699.8A CN201711064699A CN109744441A CN 109744441 A CN109744441 A CN 109744441A CN 201711064699 A CN201711064699 A CN 201711064699A CN 109744441 A CN109744441 A CN 109744441A
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- hylocereus undatus
- prickly pear
- juice
- preparation process
- oxidation function
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Abstract
The present invention relates to the preparation processes of a kind of prickly pear for having anti-oxidation function and Hylocereus undatus composite fermentation drink, it include: that the prickly pear after clean dry is squeezed into juice with Hylocereus undatus, then again by probiotics implantation therein after prickly pear and Hylocereus undatus juice and suitable water being deployed, to ferment in the mixing liquid fermentation tank for being implanted into strain later and continue stirring can be completed the preparation process of composite fermentation drink for 3-10 days, and after detecting discovery via fermented beverage made by the present invention free radical resisting DPPH activity is preceding compared with fermentation mostly will by about one time.
Description
Technical field
The present invention relates to a kind of fermented beverages, are in more detail a kind of prickly pear and Hylocereus undatus for having anti-oxidation function
The preparation process of composite fermentation drink.
Background technique
Publication No. is " preparation method of cactus fruits and vegetables enzyme i.e. its cactus fruits and vegetables enzyme obtained " of CN105039272A
And publication No. is " dragon fruit-momordica grosvenori compound type fruit wine and its brewing method " of CN103289859A, this two pieces is first
Chinese invention patent application illustrates the fermentation application about prickly pear and Hylocereus undatus.
Be first publication No. be CN105039272A Chinese invention patent application, first by cactus and fruits and vegetables chopping or
Slice obtains fermented material, then selects concentration between 1 × 105-9×105Yeast flora, the acetic acid flora, lactic acid bacteria of CFU/ml
Group, aspergillus group are any one or more of as strain, then strain is mixed with fermented material, later according to one layer of fermented material
One layer of table sugar layering is fitted into round, and topmost one layer of need are table sugar, are finally sprayed on hair using edible white vinegar
Ferment container contents surface, then sealing 150-200 days can be completed.
The Chinese invention patent application for being CN103289859A followed by publication No., first by dragon fruit, Siraitia grosvenorii, jade
Rice, millet clean drain after be slurried through Mechanical Crushing, wherein dragon fruit needs to remove the peel, the dragon fruit fruit being then crushed
Slurry, the mixing of Siraitia grosvenorii pulp, water, white sugar, food acids, artificial yeast's liquid adjust wine degree, then ageing 3-5 months after fermenting after
The first filtrate is filtered to take to obtain, later mix the corn being crushed and millet and water, sugar addition, acidity is added to add yeast
Bacterium fermentation adjusts wine degree and then filters to take to obtain the second filtrate after ageing 3-5 months, again finally by the first filtrate and second after fermentation
Boiling, filling and sealing are carried out after filtrate mixing.
However, publication No. be CN105039272A Chinese invention patent application presently, there are following points to need to solve
Certainly:
1, using thinly slicing or the raw material of the solid-like of chunky shape, the nutriture value in raw material can not completely be extracted
Value；
2, strain concentration must be controlled in 1x105-9x105Between CFU/ml, need particularly to pay attention to during deploying strain；
3, it is layered and is fitted into round in the way of one layer of raw material, one layer of table sugar, and can make to contain in drink after fermenting
More sugars；
4, fermentation time is up to 150-200 days, can not mass production in a short time.
In addition, the Chinese invention patent application that publication No. is CN103289859A then needs to solve there is following point:
1, using peeling dragon fruit, the intracutaneous nutritive value of dragon fruit fruit can not be extracted；
2, made finished product is fruit wine, is not appropriate for owner and drinks；
3, the nutritional ingredient being easily destroyed during boiling in drink.
Summary of the invention
In view of this, the purpose of the present invention is to provide a kind of prickly pear for having anti-oxidation function and the compound hairs of Hylocereus undatus
The preparation process of ferment drink substantially shortens production to promote free radical resisting DPPH activity contained in prickly pear and Hylocereus undatus
Time required for fermented beverage, and reduce the pol and heat of fermented beverage.
To achieve the above object, the prickly pear and Hylocereus undatus composite fermentation drink of tool anti-oxidation function of the invention
Preparation process, by made by following steps:
A, clean dry step: using the dirty of clear water cleaning prickly pear and Hylocereus undatus surface, then by the celestial being after cleaning
Palm fruit is dried with Hylocereus undatus, removes remaining moisture on its epidermis；
B, juicing step: the prickly pear after processing of step A is put into juice extractor with Hylocereus undatus be squeezed into juice respectively；
C, it filters adaptation step: the impurity in the juice squeezed in step B being filtered out, and again by filtered Cactus juice
Liquid, Hylocereus undatus juice and water carry out allotment and obtain the first mixed liquor；
D, it plants bacterium step: probiotics being implanted into the first mixed liquor as acquired by step C and is ready for fermenting, and this is prebiotic
Bacterium is made of saccharomycete and lactic acid bacteria, wherein and saccharomycete is saccharomyces boulardii (Saccharomyces boulardii),
Lactic acid bacteria is lactobacillus acidophilus (Lactobacillus acidophilus) and bifidobacterium longum (Bifidobacterium
longum)；
E, it stirs fermentation step: the first mixed liquor after implantation probiotics being put into fermentation tank and is fermented, and fermentation temperature
It must control between 26 DEG C ~ 35 DEG C and continue stirring 3 ~ 10 days, to which the tool anti-oxidation function can be obtained after fermentation
Prickly pear and Hylocereus undatus composite fermentation drink.
The present invention made by the above-mentioned steps has found its free radical resisting DPPH activity than the DPPH before fermentation after detecting
Activity improves about one times.
Further, wherein the prickly pear is cactus pulp.
Further, wherein the prickly pear is cactus pericarp.
Further, wherein the Hylocereus undatus is Hylocereus undatus pulp.
Further, wherein the Hylocereus undatus is Hylocereus undatus pericarp.
Further, wherein prickly pear juice in step C: Hylocereus undatus juice: the mixed proportion of water between (0.05 ~
0.1): (1 ~ 5): between (1 ~ 5).
Further, wherein saccharomyces boulardii (Saccharomyces boulardii) in step D: lactobacillus acidophilus
(Lactobacillus acidophilus): the mixed proportion of bifidobacterium longum (Bifidobacterium longum) between
(1 ~ 5): (1 ~ 3): between (1 ~ 3).
The beneficial effects of the present invention are:
The nutritive value in prickly pear and Hylocereus undatus pericarp can be retained；
After implanted probiotics fermention free radical resisting DPPH activity can obviously increase；
Time needed for substantially shortening fermentation；
Additional table sugar is not added in the preparation process.
Detailed description of the invention
Fig. 1 is preparation technology flow chart of the invention；
Fig. 2 is one of detection data figure of the invention；
Fig. 3 is the two of detection data figure of the invention.
Wherein,
1- clean dry step；
2- juicing step；
3- filters adaptation step；
4- plants bacterium step；
5- stirs fermentation step.
Specific embodiment
The following example will be further illustrated the embodiments such as other features and advantages of the present invention, but this it is merely illustrative and
With not limitation of the present invention.
Referring to Fig. 1, Fig. 1 is preparation technology flow chart of the invention.
The present invention has the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink, by following
Made by step:
A, clean dry step 1: using the dirty of clear water cleaning prickly pear and Hylocereus undatus surface, then by the celestial being after cleaning
Palm fruit is dried with Hylocereus undatus, removes remaining moisture on its epidermis；
B, juicing step 2: the prickly pear after processing of step A is put into juice extractor with Hylocereus undatus by its pericarp and fruit respectively
Meat is squeezed into juice, and will be to squeeze out together with the purpose that pericarp is squeezed the juice together the nutrition in prickly pear and Hylocereus undatus pericarp at
Point, increase the nutritive value of fruit juice juice whereby；
C, it filters adaptation step 3: the impurity in the juice squeezed in step B being filtered out, and again by filtered Cactus juice
Liquid, Hylocereus undatus juice and water carry out allotment and obtain the first mixed liquor, wherein prickly pear juice: Hylocereus undatus juice: the ratio of water
Between (0.05 ~ 0.1): (1 ~ 5): (1 ~ 5)；
D, it plants bacterium step 4: probiotics being implanted into the first mixed liquor as acquired by step C and is ready for fermenting, and the benefit
Raw bacterium is made of saccharomycete and lactic acid bacteria, wherein saccharomycete is saccharomyces boulardii (Saccharomyces
Boulardii), lactic acid bacteria is lactobacillus acidophilus (Lactobacillus acidophilus) and bifidobacterium longum
(Bifidobacterium longum), and saccharomyces boulardii (Saccharomyces boulardii): lactobacillus acidophilus
(Lactobacillus acidophilus): three plants of strains of bifidobacterium longum (Bifidobacterium longum) are used
Ratio between (1 ~ 5): (1 ~ 3): (1 ~ 3)；
E, it stirs fermentation step 5: the first mixed liquor after implantation probiotics being put into fermentation tank and is fermented, and fermentation temperature
Must control between 26 DEG C ~ 35 DEG C and continue stirring 3 ~ 10 days, to can be obtained after fermentation prickly pear of the present invention with
Hylocereus undatus composite fermentation drink；
Also, because the present invention using during fermentation not additionally add table sugar sugar-free fermentation process, allow strain only
It ferments with the fructose in prickly pear and Hylocereus undatus juice, and fermented beverage can not only be reduced by sugar-free fermentation process
Whole heat, and it is very more on fermentation time is apparent fast compared with traditional fermentation methods.
It is continuous to please refer to Fig. 2, Fig. 3；Fig. 2 is one of detection data figure of the invention, and Fig. 3 is detection data figure of the invention
Two.
Again by the prickly pear made by the present invention and Hylocereus undatus composite fermentation drink (after hereinafter referred to as fermenting) and nothing
The mixing juice (before hereinafter referred to as fermenting) of the prickly pear of fermentation, Hylocereus undatus and water, detected in the daily set time its it is anti-from
Following results can be obtained by base DPPH activity difference.
As shown in Figure 2, it plants first day after bacterium, measured free radical resisting DPPH activity has no bright before fermentation and after fermentation
Significant difference is different.
Second day after planting bacterium, contained free radical resisting DPPH activity was living compared with the free radical resisting DPPH before fermentation after fermentation
Property has a little increase.
Third day, the 4th day, the 5th day, the 6th day after planting bacterium, the free radical resisting DPPH activity after fermentation was in this four days
In have and obviously increase, generated apparent gap compared with the free radical resisting DPPH activity before fermentation.
The 7th day after planting bacterium with the 8th day, after fermentation contained free radical resisting DPPH activity in the 7th day with the 8th day
Increase trend without apparent, then compared with before fermentation, the free radical resisting DPPH activity after fermentation has been substantially improved.
From the figure 3, it may be seen that the prickly pear and Hylocereus undatus composite fermentation of present invention tool anti-oxidation function after fermentation are drunk
The mixed juice liquid phase ratio of product and azymous prickly pear, Hylocereus undatus and water, the present invention can promote about one times of free radical resisting
DPPH activity.
Saccharomyces boulardii (Saccharomyces boulardii), lactobacillus acidophilus are used from the above
(Lactobacillus acidophilus), bifidobacterium longum (Bifidobacterium longum), this hair after fermenting
The prickly pear and Hylocereus undatus composite fermentation drink of bright tool anti-oxidation function, contained free radical resisting DPPH activity has very bright
Aobvious increase, and this three plants of strains is selected to be for the reason of fermenting, during fermentation between this three plants of strains
Will not be mutually exclusive and lose activity, can cooperate with each other play synergistic effect instead, include compound beverage of the invention
Free radical resisting DPPH activity is significantly increased.
In summary, the present invention has the advantage that
Whole prickly pear is squeezed the juice with Hylocereus undatus, the intracutaneous nutritive value of fruit can be squeezed out, allows contained battalion in juice
It forms point higher；
It is implanted into the application of saccharomyces boulardii, lactobacillus acidophilus, bifidobacterium longum, the free radical resisting DPPH activity of fermented beverage can be made
It obviously increases；
With the preparation after fixed ratio allotment with regard to achievable strain, it need not measure again whether its concentration has reached during allotment
Into usable range；
Time needed for substantially shortening fermentation, allow the present invention can output large-tonnage product in a short time；
Additional table sugar is not added in the preparation process, pol contained by fermented beverage and heat can be reduced.
In conclusion the foregoing is merely presently preferred embodiments of the present invention, not thereby limits patent of the invention and protect
Shield range, therefore description of the invention and the made equivalence changes of attached drawing etc. such as, should all be included in protection scope of the present invention.
Claims (7)
1. a kind of preparation process of the prickly pear for having anti-oxidation function and Hylocereus undatus composite fermentation drink, which is characterized in that logical
It crosses obtained by following steps:
A, clean dry step: using the dirty of clear water cleaning prickly pear and Hylocereus undatus surface, then by the celestial being after cleaning
Palm fruit is dried with Hylocereus undatus, removes remaining moisture on its epidermis；
B, juicing step: the prickly pear after processing of step A is put into juice extractor with Hylocereus undatus be squeezed into juice respectively；
C, it filters adaptation step: the impurity in the juice squeezed in step B being filtered out, and again by filtered Cactus juice
Liquid, Hylocereus undatus juice and water carry out allotment and obtain the first mixed liquor；
D, it plants bacterium step: probiotics being implanted into the first mixed liquor as acquired by step C and is ready for fermenting, and this is prebiotic
Bacterium is made of saccharomycete and lactic acid bacteria, wherein and saccharomycete is saccharomyces boulardii (Saccharomyces boulardii),
Lactic acid bacteria is lactobacillus acidophilus (Lactobacillus acidophilus) and bifidobacterium longum (Bifidobacterium
longum)；
E, it stirs fermentation step: the first mixed liquor after implantation probiotics being put into fermentation tank and is fermented, and fermentation temperature
It must control between 26 DEG C ~ 35 DEG C and continue stirring 3 ~ 10 days, to which the tool anti-oxidation function can be obtained after fermentation
Prickly pear and Hylocereus undatus composite fermentation drink.
2. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, the prickly pear is cactus pulp.
3. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, the prickly pear is cactus pericarp.
4. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, the Hylocereus undatus is Hylocereus undatus pulp.
5. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, the Hylocereus undatus is Hylocereus undatus pericarp.
6. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, prickly pear juice in step C: Hylocereus undatus juice: the mixed proportion of water is between (0.05 ~ 0.1): (1 ~ 5):
Between (1 ~ 5).
7. the preparation process of the prickly pear of tool anti-oxidation function and Hylocereus undatus composite fermentation drink as described in claim 1,
It is characterized in that, saccharomyces boulardii (Saccharomyces boulardii) in step D: lactobacillus acidophilus
(Lactobacillus acidophilus): the mixed proportion of bifidobacterium longum (Bifidobacterium longum) between
(1 ~ 5): (1 ~ 3): between (1 ~ 3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711064699.8A CN109744441A (en) | 2017-11-02 | 2017-11-02 | Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711064699.8A CN109744441A (en) | 2017-11-02 | 2017-11-02 | Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink |
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| Publication Number | Publication Date |
|---|---|
| CN109744441A true CN109744441A (en) | 2019-05-14 |
Family
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|---|---|---|---|
| CN201711064699.8A Pending CN109744441A (en) | 2017-11-02 | 2017-11-02 | Have the prickly pear of anti-oxidation function and the preparation process of Hylocereus undatus composite fermentation drink |
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