CN109770140A - A kind of high anti-oxidation activity fermented fig beverage and preparation method thereof - Google Patents
A kind of high anti-oxidation activity fermented fig beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of high anti-oxidation activity fermented fig beverages and preparation method thereof, it is pre-processed using the full fruit of fresh fig in 30 ~ 35 DEG C of downlink ultrasounds, it then digests, be aided with four strains, three stage fermentation, the evolution of fig oxidation-resistant active ingredient and nutriment is accelerated under Alternative synergy, the lactic acid fermented viscosity of fig is reduced simultaneously, keep product mouthfeel more silk sliding, fine and smooth, fermenting, just interim fermentation liquid antioxidant activity is obviously improved, the fermentation later period forms good flavor, finally allows fermentation liquid flavor and activity all good.Maltose has been additionally incorporated, intestinal flora is not only adjustable, while having improved the synergistic effect of the prebiotics in fig, antioxidant effect is more preferably.The present invention breaks through the barrier of traditional fig processing, can effectively extend fig industrial chain, improve fig value added, promote agriculture industrialization, to overstock caused by avoiding due to fresh fig is not eaten in time, is rotten.
Description
Technical field
The present invention relates to a kind of preparation methods of fermenting beverage, and in particular to a kind of active fig hair of high anti-oxidation
Ferment beverage and preparation method thereof belongs to food biotechnology and functional food manufacture field.
Background technique
Fig (Ficus carica L.) belong to Moraceae (Moraceae) Ficus (Ficus L.), originate in Ya Zhouxi
The subtropical zone in portion and Mediterranean.From B.C. 3000, people began to edible pulled figs, and pulp is soft, fruit
Sweet tea sweet in flavor is such as sweet, and about 10% sugar (glucose, fructose) is contained in pulp, has high nutritive value and medical value, and rich
92% or more is up to containing Multiple components, edible rates such as various amino acid, phenolic substances, enzyme and various mcg vitamins.Without flower
Fruit contains various active materials, including polyphenol, such as gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (-)-table catechu
Element and rutin etc., these active materials can play preferable scavenging effect to free radical.Modern research shows that Systemic aging
Process be body histocyte constantly generate free radicals accumulation as a result, free radical DNA can be caused to lose so as to cause
Mutation, the disease of induced tumor etc, so exploitation is had a vast market foreground using fig as the product of raw material and society
Benefit.
For fig as berries fruit, moisture content is relatively fewer, and pectin, content of cellulose are more, and slurries are sticky,
Even if a certain amount of moisture is added, gained juice still will appear gelatinous precipitate after sterilization is cooling, cause utilization rate low, fruit
The problems such as beverage cost is high.In addition, traditional fruits and vegetables fermentation pattern often uses single bacterium kind to carry out lengthy fermentation or multi-cultur es
Lengthy fermentation under the conditions of same temperature, thus obtained fermentation liquid weak flavor, and activity substance content is low.In addition, without flower
Fruit is seasonal strong and easily rots, and the normal temperature condition lower shelf-life less than 24 hours, seriously constrains the exploitation of its resource
With utilization.In order to extend its shelf-life, domestic and international technical staff is usually that jam, dried fruit is made in fresh fig to reach storage
Purpose is hidden, however, these technologies are only to the carry out preparatory processing of fresh fig, effective component is simultaneously underused and difficult
To meet the new demand that consumer eats fig.Therefore, it is badly in need of developing the high auxotype fig product of added value
Meet the market demand.
After probiotics fermention, various macromolecular compounds are metabolized fruit and vegetable materials by probiotics, a large amount of to generate and tire out
Primary and secondary metabolite, such as the nutrition that a variety of pairs of human bodies of organic acid, oligosaccharide, sugar alcohol, polyphenol, oligopeptide are beneficial are accumulated
Substance.Probiotics fermention product is prepared based on fig fresh fruit with huge potentiality because fig itself contain it is rich
Nutritional ingredients such as rich carbohydrate, minerals, amino acid, and content acid amount is moderate, are suitable for growth of probiotics, it is fermented after nothing
Nutrition and functional component contained in fig itself and probiotics are contained in flowers and fruits beverage.Currently, existing scientific research personnel
The research and development of fermented fig beverage are attempted, disclosed report has:
CN108783156A discloses a kind of preparation method of fermented fig beverage, the technique be fig, cucumber are cleaned,
Slice, is added in the color protection solution containing ascorbic acid and citric acid and impregnates, then defibrination, be aided with various auxiliary materials again in slurry
With additive, mixture is obtained, lactobacillus inoculum of the activation after good is and then subjected to anaerobic fermentation 12-18h into mixture
Aerobic fermentation 12-18h is carried out again, obtains product finally by homogeneous, filling, sterilizing.Although the fermented fig beverage has
Certain nutritive value and color is excellent, but since mixing lactic acid bacteria ferments at the same temperature, every kind of lactic acid bacteria is most
Suitable fermentation condition is different, and thus fermenting, beverage flavor obtained is poor, and bioactivity is poor.It cannot in addition, only relying on mashing
Broken aga well, causes most of active constituent still to remain in Fig residue, most important anti-oxidant work
Property ingredient cannot be fully utilized.CN104621651A, which is disclosed, a kind of prepares Fig Vinegar beverage using multiple bacteria compound fermentation
Method, be raw material through enzymatic hydrolysis, saccharomycete and lactic acid bacteria mixed fermentation, acetic fermentation, filtering, allotment and sterilization using fig
Fig Vinegar beverage is made.Fermentation has been divided into two stages by the invention, greatly improves the fermentation efficiency of probiotics, is shortened
Time of fermentation.This method is killed at 80 DEG C to retain the oxidation-resistant active ingredient and peculiar taste in fermented fig liquid
Bacterium 18min, but temperature and time used is not enough to kill heat resistant type harmful microorganism, it cannot be guaranteed that product after tinning not
It will continue to fermentation and generate harmful substance.
In view of above-mentioned deficiency, one kind digesting four strains three of joint using the full fruit of fresh fig as raw material, using two stages
Stage fermentation technique improves the crushing juice rate of fig and discharges more nutriments, while it is lactic acid fermented to reduce fig
Viscosity keeps product mouthfeel more silk sliding, fine and smooth, fermentation liquid flavor and activity is all good, the active fermented fig of high anti-oxidation is drunk
Material is that the industry is badly in need of.
Summary of the invention
Based on above-mentioned analysis, the purpose of the invention is to provide a kind of high anti-oxidation activity fermented fig beverage and its
Preparation method.The product fig processed using this method is with rich flavor, and pure in mouth feel is full of nutrition, and with higher
Antioxidant activity.
A kind of high anti-oxidation activity fermented fig beverage, is made: fresh fig of the raw material of following mass percent
20-30%, colour protecting liquid 0.1-0.3%, phosphate 0.02-0.05%, lactose 0.1-0.2%, glucose 0.03-0.05%, pectase
0.01-0.05%, cellulase 0.02-0.06%, oligomeric maltose 0.04-0.06%, lactobacillus plantarum 0.06-0.09%, De Shi
It is lactobacillus subspecies bulgaricus 0.02-0.04%, lactobacillus paracasei 0.02-0.04%, lactobacillus acidophilus 0.03-0.05%, compound
Sweetener 1-3%, compound acid 0.5-1.5%, CMC-Na 0.1-0.4%, surplus is water.
Further, which is made of the raw material of following mass percent: fresh fig 25%, colour protecting liquid
0.2%, phosphate 0.035%, lactose 0.15%, glucose 0.04%, pectase 0.03%, cellulase 0.04%, oligomeric maltose
0.05%, lactobacillus plantarum 0.075%, lactobacillus delbruockii subspecies bulgaricus 0.03%, lactobacillus paracasei 0.03%, acidophilus cream bar
Bacterium 0.04%, composite sweetener 2%, compound acid 1.0%, CMC-Na 0.25%, surplus are water.
A kind of preparation method of high anti-oxidation activity fermented fig beverage, includes the following steps:
(1) pre-process: select fresh fig warm water cleaning, be sliced, be placed in color protection treatment in colour protecting liquid, to color protection after fish out
Fig chip is placed in fermentor out, and the water of 5 times of fig chip amounts is added, and is warming up to 30-35 DEG C, is ultrasonically treated 5-15min, is protected
Hold it is temperature-resistant, be added lactose, glucose, mix, obtain material A；
(2) it digests: under the conditions of 35 DEG C, cellulase being added into material A, is continuously stirred with the revolving speed of 100-150rpm/min
Enzymatic hydrolysis for 24 hours, then by the temperature of fermentor rises to 50 DEG C, keeps 15min, pectase is added after phosphate adjusting pH value to 5,
12h is continuously stirred under the revolving speed of 100-150rpm/min, obtains material B；
(3) sterilize: material B row super-pressure non-thermal sterilization 3-10min obtains sterilizing material；
(4) three-stage is fermented: lactobacillus plantarum being accessed in sterilizing material under the conditions of 33-35 DEG C and glucose and cream is added
Sugar continuously ferments 3-7 days；37-40 DEG C is then heated to, lactobacillus delbruockii subspecies bulgaricus and lactobacillus paracasei is added,
Continue fermentation 4-6 days；35 DEG C are finally adjusted the temperature to, lactobacillus acidophilus is added and continues fermentation 7 days, obtains fermentation liquid；
(5) centrifugal filtration: fermentation liquid is centrifuged 10min, takes supernatant to cross diatomite and 0.1 μm of nylon membrane, obtains fermenation raw liquid；
(6) ingredient: compound acid and composite sweetener are respectively placed in different vessels, and 5min is sufficiently stirred with 50 DEG C of water,
The water of 10 times of amounts will be added after fermenation raw liquid and oligomeric maltose, CMC-Na premixing, high speed shear is carried out at 75 DEG C
15min adds compound acid stirring 5-10min, adds composite sweetener stirring 5-10min, obtains material C；
(7) sterilize: by material C row homogenization, again using super-pressure non-thermal sterilization technology sterilize 2-5min, sterile filling,
Up to a kind of high anti-oxidation activity fermented fig beverage.
Further, step (1) colour protecting liquid is made of NaCl, Vc, citric acid 6:1:2 in mass ratio, the ultrasound
Power 200-250W.
Further, step (2) phosphate is made of potassium dihydrogen phosphate, disodium hydrogen phosphate 3:2 in mass ratio.
Further, step (3) the super-pressure non-thermal sterilization pressure is 350-450Mpa.
Further, the revolving speed of step (5) described filtering is 8000-10000rpm/min.
Further, the speed of step (6) described high speed shear is 300-500rpm/min；The composite sweetener is by bee
Honey, sucrose (3-5) in mass ratio: (5-7) composition；The compound acid is by malic acid, lactic acid, citric acid 1:2 in mass ratio:
4 compositions.
Further, step (7) homogenization pressure is 10-15Mpa, and the super-pressure non-thermal sterilization pressure is 250-
350Mpa。
The invention also discloses a kind of high anti-oxidation activity fig hairs according to made from above-mentioned any preparation method
Ferment beverage.
The present invention has the advantages that compared with existing product and technology
1, the present invention has carried out deep processing using the full fruit of fresh fig as raw material, can effectively extend fig industrial chain, mention
High fig value added, promotes agriculture industrialization, thus product caused by avoiding due to fresh fig is not eaten in time
Pressure is rotted.
2, the present invention will specially digest joint four strains, three stage fermentation two stages in process aspect according to fig characteristic
Technique obtains all good fermented beverage of silk sliding fine and smooth mouthfeel and flavored active under the synergistic effect of two kinds of technique.Two
The lower antioxidant activity, total phenol, general flavone content that can be obviously improved fermented beverage of kind technique synergistic effect, and then improve product
Trophism and anti-oxidation function.
3, three-stage zymotechnique of the invention, is continuously fermented 3-7 days by lactobacillus plantarum, the pH of first stage fermentation liquid
Value drops to 4-5, and further the positive flavor for influencing fermentation liquid and the final mouthfeel of product, finally continuous using lactobacillus acidophilus
The total sugar content of fermentation liquid is down to 3wt% hereinafter, meeting sugared content≤5% in low-sugar drink specified in GB28050 by fermentation
It is required that.
4, traditional drink sterilization process often based on thermal sterilization, but in heat-sterilization process the mouthfeel of beverage,
Flavor, nutriment, which are often affected, even to be destroyed.In order to avoid it is such the occurrence of, the present invention front and back use twice
Super-pressure non-thermal sterilization technique, present invention beverage quality produced is high under the premise of ensure that shelf life of products.
Specific embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that the present embodiment is served only for
Invention is further explained, should not be understood as limiting the scope of the invention, the person skilled in the art in the field
Some nonessential modifications and adaptations can be made according to the content of aforementioned present invention.
Embodiment 1
A kind of high anti-oxidation activity fermented fig beverage
Each supplementary material is weighed by 1 corresponding embodiment of table, 1 data
(1) pre-process: select fresh fig warm water cleaning, be sliced, be placed in color protection treatment in colour protecting liquid (colour protecting liquid by NaCl,
Vc, citric acid 6:1:2 in mass ratio are constituted), to color protection after pull fig chip out and be placed in fermentor, fig chip is added
The water of 5 times of amounts is warming up to 32 DEG C, and 225W is ultrasonically treated 10min, keeps temperature-resistant, lactose, glucose is added, mix, obtain object
Expect A；
(2) it digests: under the conditions of 35 DEG C, cellulase being added into material A, enzymatic hydrolysis is continuously stirred with the revolving speed of 125rpm/min
For 24 hours, then by the temperature of fermentor 50 DEG C are risen to, keeps 15min, phosphate adjust pH value to be added after 5 pectase (phosphate by
Potassium dihydrogen phosphate, disodium hydrogen phosphate 3:2 in mass ratio are constituted), 12h is continuously stirred under the revolving speed of 125rpm/min, obtains material
B；
(3) sterilize: material B row super-pressure non-thermal sterilization 7.5min, pressure 400Mpa obtain sterilizing material；
(4) three-stage is fermented: lactobacillus plantarum being accessed in sterilizing material under the conditions of 34 DEG C and glucose and lactose is added, even
Supervention ferment 5 days；38.5 DEG C are then heated to, lactobacillus delbruockii subspecies bulgaricus and lactobacillus paracasei is added, continues fermentation 5
It；35 DEG C are finally adjusted the temperature to, lactobacillus acidophilus is added and continues fermentation 7 days, obtains fermentation liquid；
(5) centrifugal filtration: fermentation liquid is centrifuged 10min with 9000rpm/min, and supernatant is taken to cross diatomite and 0.1 μm of nylon membrane,
Obtain fermenation raw liquid；
(6) ingredient: compound acid and composite sweetener are respectively placed in different vessels, and 5min is sufficiently stirred with 50 DEG C of water,
The water of 10 times of amounts will be added after fermenation raw liquid and oligomeric maltose, CMC-Na premixing, high speed shear is carried out at 75 DEG C
15min, shear velocity 400rpm/min；The compound acid stirring compound acid of 7.5min(is added by malic acid, cream
Acid, citric acid 1:2:4 in mass ratio composition), composite sweetener stirring 7.5min(composite sweetener is added by honey, sucrose
The composition of 4:6 in mass ratio), obtain material C；
(7) sterilize: by material C row homogenization, homogenization pressure 12.5Mpa is killed using super-pressure non-thermal sterilization technology again
Bacterium 3.5min, pressure 300Mpa, sterile filling is to get a kind of high anti-oxidation activity fermented fig beverage.
Embodiment 2
A kind of high anti-oxidation activity fermented fig beverage
By 1 corresponding embodiment of table, 2 data, each raw material is weighed.
(1) pre-process: select fresh fig warm water cleaning, be sliced, be placed in color protection treatment in colour protecting liquid (colour protecting liquid by
NaCl, Vc, citric acid 6:1:2 in mass ratio are constituted), to color protection after pull fig chip out and be placed in fermentor, nothing is added
The water of 5 times of flowers and fruits piece amounts is warming up to 30 DEG C, and 200W is ultrasonically treated 15min, keeps temperature-resistant, lactose, glucose is added, mix
It is even, obtain material A；
(2) it digests: under the conditions of 35 DEG C, cellulase being added into material A, enzymatic hydrolysis is continuously stirred with the revolving speed of 100rpm/min
For 24 hours, then by the temperature of fermentor 50 DEG C are risen to, keeps 15min, phosphate adjust pH value to be added after 5 pectase (phosphate by
Potassium dihydrogen phosphate, disodium hydrogen phosphate 3:2 in mass ratio are constituted), 12h is continuously stirred under the revolving speed of 100rpm/min, obtains material
B；
(3) sterilize: material B row super-pressure non-thermal sterilization 3min, pressure 450Mpa obtain sterilizing material；
(4) three-stage is fermented: lactobacillus plantarum being accessed in sterilizing material under the conditions of 33 DEG C and glucose and lactose is added, even
Supervention ferment 7 days；37 DEG C are then heated to, lactobacillus delbruockii subspecies bulgaricus and lactobacillus paracasei is added, continues fermentation 6
It；35 DEG C are finally adjusted the temperature to, lactobacillus acidophilus is added and continues fermentation 7 days, obtains fermentation liquid；
(5) centrifugal filtration: fermentation liquid is centrifuged 10min with 8000rpm/min, and supernatant is taken to cross diatomite and 0.1 μm of nylon membrane,
Obtain fermenation raw liquid；
(6) ingredient: compound acid and composite sweetener are respectively placed in different vessels, and 5min is sufficiently stirred with 50 DEG C of water,
The water of 10 times of amounts will be added after fermenation raw liquid and oligomeric maltose, CMC-Na premixing, high speed shear is carried out at 75 DEG C
15min, shear velocity 300rpm/min；Add the compound acid stirring compound acid of 10min(by malic acid, lactic acid,
Citric acid 1:2:4 in mass ratio composition), composite sweetener stirring 5min(composite sweetener is added by honey, sucrose by quality
Formed than 3:7), obtain material C；
(7) sterilize: by material C row homogenization, homogenization pressure 10Mpa is sterilized using super-pressure non-thermal sterilization technology again
2min, pressure 350Mpa, sterile filling is to get a kind of high anti-oxidation activity fermented fig beverage.
Embodiment 3
A kind of high anti-oxidation activity fermented fig beverage
By 1 corresponding embodiment of table, 3 data, each raw material is weighed.
(1) pre-process: select fresh fig warm water cleaning, be sliced, be placed in color protection treatment in colour protecting liquid (colour protecting liquid by
NaCl, Vc, citric acid 6:1:2 in mass ratio are constituted), to color protection after pull fig chip out and be placed in fermentor, nothing is added
The water of 5 times of flowers and fruits piece amounts is warming up to 35 DEG C, and 250W is ultrasonically treated 5min, keeps temperature-resistant, lactose, glucose is added, mix
It is even, obtain material A；
(2) it digests: under the conditions of 35 DEG C, cellulase being added into material A, enzymatic hydrolysis is continuously stirred with the revolving speed of 150rpm/min
For 24 hours, then by the temperature of fermentor 50 DEG C are risen to, keeps 15min, phosphate adjust pH value to be added after 5 pectase (phosphate by
Potassium dihydrogen phosphate, disodium hydrogen phosphate 3:2 in mass ratio are constituted), 12h is continuously stirred under the revolving speed of 150rpm/min, obtains material
B；
(3) sterilize: material B row super-pressure non-thermal sterilization 10min, pressure 350Mpa obtain sterilizing material；
(4) three-stage is fermented: lactobacillus plantarum being accessed in sterilizing material under the conditions of 35 DEG C and glucose and lactose is added, even
Supervention ferment 3 days；40 DEG C are then heated to, lactobacillus delbruockii subspecies bulgaricus and lactobacillus paracasei is added, continues fermentation 4
It；35 DEG C are finally adjusted the temperature to, lactobacillus acidophilus is added and continues fermentation 7 days, obtains fermentation liquid；
(5) centrifugal filtration: fermentation liquid is centrifuged 10min with 10000rpm/min, and supernatant is taken to cross diatomite and 0.1 μm of nylon
Film obtains fermenation raw liquid；
(6) ingredient: compound acid and composite sweetener are respectively placed in different vessels, and 5min is sufficiently stirred with 50 DEG C of water,
The water of 10 times of amounts will be added after fermenation raw liquid and oligomeric maltose, CMC-Na premixing, high speed shear is carried out at 75 DEG C
15min, shear velocity 500rpm/min；Add the compound acid stirring compound acid of 5min(by malic acid, lactic acid,
Citric acid 1:2:4 in mass ratio composition), composite sweetener stirring 10min(composite sweetener is added by honey, sucrose by matter
Amount is formed than 5:5), obtain material C；
(7) sterilize: by material C row homogenization, homogenization pressure 15Mpa is sterilized using super-pressure non-thermal sterilization technology again
2min, pressure 350Mpa, sterile filling is to get a kind of high anti-oxidation activity fermented fig beverage.
Comparative example 1
For embodiment 1, the stage zymotechnique of multi-cultur es is not used, only used traditional multiple bacteria compound fermentation
Mode.Other steps and the component of each raw material are consistent with embodiment 1.
Comparative example 2
For embodiment 1, two stages enzymolysis process is not used.Other steps and the component of each raw material with embodiment 1
Unanimously.
Comparative example 3
For embodiment 1, the stage zymotechnique of multi-cultur es and two stages enzymolysis process is not used.Other steps and each
The component of raw material is consistent with embodiment 1.
1 high anti-oxidation activity fermented fig drink formula (unit: kg) of table
。
Test case 1: antioxidant activity test
Test material: fermentation liquid obtained by selection example 1-3 and comparative example 1
Measuring method:
1) total reducing power measurement
Accurate 0.1 mL of fermentation liquid that draws is placed in test tube respectively, and 0.9 mL, 95% ethyl alcohol is then added and supplies 1 mL, while essence
Then 1.0 mL95% ethyl alcohol of close absorption sequentially add 2.5 mL phosphate buffers, add 2.5 mL1% as blank control
K3[Fe(CN)6] solution, mixing shakes up, and after sealing, is placed in 50 DEG C of 20 min of water bath with thermostatic control in water-bath.After the water bath is over rapidly
It is cooling, 2.5 mL10%TCA solution are added, mixing shakes up, and precision measures on 2.5 mL after 4000 rpm/min are centrifuged 10min
Clear liquid sequentially adds 2.5 mL distilled water, 1.0 mL0.1%FeCl3Solution, mixing shake up, in wavelength 700 after 10 min of standing
Absorbance value is measured at nm, with A700Value size directly measures its reducing power size.
2) DPPH radicals scavenging is tested
It takes 2mL fermentation liquid to mix with 2mL0.1mmol/L DPPH solution, 30min is reacted under room temperature being protected from light, in 517nm
Absorbance value is determined at wavelength, using dehydrated alcohol as reference.DPPH alcoholic solution 2mL is taken, dehydrated alcohol 2mL is added, is mixed anti-
30min is answered, its light absorption value is surveyed at wavelength 517nm, using dehydrated alcohol as blank control.
DPPH free radical scavenging activity (%)=(1-A experimental group/A blank group) × 100%
3) hydroxyl radical free radical removes experiment
Using phosphate buffer as solvent.Take 0.1mL fermentation liquid and the (NH of 0.2mL0.4M4)2Fe(SO4)2、0.05mL2mM
Vc, 0.05mL20mM H2O2It is uniformly mixed with 0.6mL mixed solution (EDTA of 2.67mM deoxyribose and 0.13mM).?
1mL1%TBA and 1mL 2%TCA is added in 37 DEG C of incubation 15min.Mixture is boiled to 15min and cold in ice water in a water bath
But, absorbance is measured at 532nm, using 95% ethyl alcohol as blank control.
Hydroxyl radical free radical clearance rate (%)=(1-A experimental group/A blank group) × 100%
4) ultra-oxygen anion free radical removes experiment
Using Tris-HCl buffer as solvent.Take 0.1mL fermentation liquid and 557 μM of 1mL of NADH solution, 45 μM of 1mL of PMS
Solution and 108 μM of 1mL of NBT solution are uniformly mixed, then incubation at room temperature 5min measures absorbance at 560nm.
Ultra-oxygen anion free radical clearance rate (%)=(1-A experimental group/A blank group) × 100%
Measurement result
The antioxidant activity of the different samples of table 2
。
Containing a large amount of oxidation-resistant active ingredient, such as polyphenol, flavones and polysaccharide etc. in fermented fig liquid, these are anti-
Oxidative active ingredients can prevent the autoxidation of food ingredients, can also integrate the excessive free radical generated in human body.From table 2
It can see and know, in terms of total reducing power, the absorbance of embodiment 1-3 is 0.6 or more, and comparative example 1 only has 0.34, in DPPH, hydroxyl
Base free radical, ultra-oxygen anion free radical remove experiment aspect, and the clearance rate of embodiment is about 2 times of comparative example 1, can be obvious
Find out, fermentation liquid antioxidant activity made from stage zymotechnique has been used to be better than traditional multiple bacteria compound fermentation mode system
The fermentation liquid antioxidant activity obtained.Comparative example 3 finds that comparative example 3 always restores compared to the total phenol of comparative example 1, general flavone content
It is not only below embodiment 1-3 in terms of power and is more below comparative example 1, in DPPH free radical, hydroxyl radical free radical, ultra-oxygen anion free radical
In terms of clearance rate, the clearance rate of comparative example 3 distinguishes low 23%, 17%, 15% compared to comparative example 1.It can be seen that if cancelling two simultaneously
Three stage fermentation technique of stage enzymolysis process and four strains can significantly reduce the antioxidant activity of fermented beverage, and then reduce and produce
The trophism of product.
Test case 2: total phenol, general flavone content test in product
Test material: embodiment 1-3 and fermented fig beverage obtained by comparative example 2
1) determining total phenol
Using Forint phenol method, the product after taking 0.1mL suitably to dilute is added in test tube, then 2mL 2%Na is added dropwise2CO3Solution,
Room temperature is incubated for 2min, and 0.9mL forint phenol (preparatory two-fold dilution) reagent is added and shakes up, is placed at room temperature, after being protected from light colour developing 30min
Absorbance is measured at 750nm wavelength.
2) Determination of Total Flavonoids method
0.3mL 5%NaNO is added in product after taking 1mL to dilute2Solution shakes up and stands 6min, is subsequently added into 0.3mL 10%
AlCl3, the neutralization of 2mL 1mol/LNaOH solution is added after standing 6min, is shaken up, is surveyed at wavelength 510nm after standing 15min
Determine absorbance.
Measurement result
The total phenol of the different samples of table 3, general flavone content (unit: g/100mL)
。
The molecular structure of phenolic compound contains a fairly large number of phenolic hydroxyl group, and it is good that this shows phenolic compound
Reproducibility, therefore, reactive phenolic are a kind of naturally occurring antioxidants.And the presence and content of active flavone compound
Height is one of the material base that plant has bioactivity and its effect power.Two stages enzyme has been used as can be seen from Table 3
The total phenol of the embodiment 1-3 of solution, general flavone content are apparently higher than comparative example 2, therefore two stages enzymolysis process is by the advantage of two kinds of enzymes
It fully demonstrates, which can effectively improve the anti-oxidation active substance in product, improve product anti-oxidation function.Comparative example 3
It is found compared to the total phenol of comparative example 2, general flavone content, the total phenol and general flavone of comparative example 3 are significantly lower than comparative example 2, thus
As it can be seen that total phenol in fermented beverage can be significantly reduced if cancelling three stage fermentation technique of two stages enzymolysis process and four strains simultaneously
With the content of flavonoid substance, nutritive value is significantly reduced.
In conclusion the present invention only two stages digest joint four strains, three stage fermentation technique simultaneously use under,
Synergistic effect can be played, the sliding exquisiteness of the mouthfeel more silk of another fermented fig beverage, flavored active are all good, while being obviously improved fermentation
The antioxidant activity of beverage, total phenol, general flavone content, and then improve the trophism and anti-oxidation function of product.
Claims (10)
1. a kind of high anti-oxidation activity fermented fig beverage, which is characterized in that the fermented beverage is by following mass percent
Raw material is made: fresh fig 20-30%, colour protecting liquid 0.1-0.3%, phosphate 0.02-0.05%, lactose 0.1-0.2%, glucose
0.03-0.05%, pectase 0.01-0.05%, cellulase 0.02-0.06%, oligomeric maltose 0.04-0.06%, plant cream bar
Bacterium 0.06-0.09%, lactobacillus delbruockii subspecies bulgaricus 0.02-0.04%, lactobacillus paracasei 0.02-0.04%, acidophilus cream bar
Bacterium 0.03-0.05%, composite sweetener 1-3%, compound acid 0.5-1.5%, CMC-Na 0.1-0.4%, surplus is water.
2. fermented beverage according to claim 1, which is characterized in that the fermented beverage by following mass percent raw material
Be made: fresh fig 25%, colour protecting liquid 0.2%, phosphate 0.035%, lactose 0.15%, glucose 0.04%, pectase 0.03%,
Cellulase 0.04%, oligomeric maltose 0.05%, lactobacillus plantarum 0.075%, lactobacillus delbruockii subspecies bulgaricus 0.03%, pair
Lactobacillus casei 0.03%, lactobacillus acidophilus 0.04%, composite sweetener 2%, compound acid 1.0%, CMC-Na 0.25%, surplus
For water.
3. a kind of preparation method of high anti-oxidation activity fermented fig beverage according to claim 1 or claim 2, feature exist
In this method comprises the following steps:
(1) pre-process: select fresh fig warm water cleaning, be sliced, be placed in color protection treatment in colour protecting liquid, to color protection after fish out
Fig chip is placed in fermentor out, and the water of 5 times of fig chip amounts is added, and is warming up to 30-35 DEG C, is ultrasonically treated 5-15min, is protected
Hold it is temperature-resistant, be added lactose, glucose, mix, obtain material A；
(2) it digests: under the conditions of 35 DEG C, cellulase being added into material A, is continuously stirred with the revolving speed of 100-150rpm/min
Enzymatic hydrolysis for 24 hours, then by the temperature of fermentor rises to 50 DEG C, keeps 15min, pectase is added after phosphate adjusting pH value to 5,
12h is continuously stirred under the revolving speed of 100-150rpm/min, obtains material B；
(3) sterilize: material B row super-pressure non-thermal sterilization 3-10min obtains sterilizing material；
(4) three-stage is fermented: lactobacillus plantarum being accessed in sterilizing material under the conditions of 33-35 DEG C and glucose and cream is added
Sugar continuously ferments 3-7 days；37-40 DEG C is then heated to, lactobacillus delbruockii subspecies bulgaricus and lactobacillus paracasei is added,
Continue fermentation 4-6 days；35 DEG C are finally adjusted the temperature to, lactobacillus acidophilus is added and continues fermentation 7 days, obtains fermentation liquid；
(5) centrifugal filtration: fermentation liquid is centrifuged 10min, takes supernatant to cross diatomite and 0.1 μm of nylon membrane, obtains fermenation raw liquid；
(6) ingredient: compound acid and composite sweetener are respectively placed in different vessels, and 5min is sufficiently stirred with 50 DEG C of water,
The water of 10 times of amounts will be added after fermenation raw liquid and oligomeric maltose, CMC-Na premixing, high speed shear is carried out at 75 DEG C
15min adds compound acid stirring 5-10min, adds composite sweetener stirring 5-10min, obtains material C；
(7) sterilize: by material C row homogenization, again using super-pressure non-thermal sterilization technology sterilize 2-5min, sterile filling,
Up to a kind of high anti-oxidation activity fermented fig beverage.
4. preparation method according to claim 3, which is characterized in that step (1) described colour protecting liquid is by NaCl, Vc, lemon
Acid 6:1:2 in mass ratio is constituted, the ultrasonic power 200-250W.
5. preparation method according to claim 3, which is characterized in that step (2) described phosphate is by potassium dihydrogen phosphate, phosphorus
Sour disodium hydrogen 3:2 in mass ratio is constituted.
6. preparation method according to claim 3, which is characterized in that step (3) the super-pressure non-thermal sterilization pressure is
350-450Mpa。
7. preparation method according to claim 3, which is characterized in that the revolving speed of step (5) described filtering is 8000-
10000rpm/min。
8. preparation method according to claim 3, which is characterized in that the speed of step (6) described high speed shear is 300-
500rpm/min；The composite sweetener is by honey, sucrose (3-5) in mass ratio: (5-7) is formed；The compound acid by
Malic acid, lactic acid, citric acid 1:2:4 in mass ratio composition.
9. preparation method according to claim 3, which is characterized in that step (7) homogenization pressure is 10-15Mpa, institute
Stating super-pressure non-thermal sterilization pressure is 250-350Mpa.
10. a kind of high anti-oxidation activity fermented fig beverage according to made from claim 3 ~ 9 any preparation method.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621650A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig-lactic acid mixed fermentation functional drink |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN109207310A (en) * | 2018-10-18 | 2019-01-15 | 澧县泰溥生态水果种植专业合作社 | A kind of brew method of fig fruit wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621650A (en) * | 2015-01-26 | 2015-05-20 | 江苏大学 | Method for preparing fig-lactic acid mixed fermentation functional drink |
| CN106942742A (en) * | 2017-03-30 | 2017-07-14 | 四川久润泰科技有限公司 | A kind of preparation method of fig ferment |
| CN109207310A (en) * | 2018-10-18 | 2019-01-15 | 澧县泰溥生态水果种植专业合作社 | A kind of brew method of fig fruit wine |
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