CN109832614A - A kind of mulberries fermented product and preparation method thereof - Google Patents
A kind of mulberries fermented product and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of mulberries fermented product and preparation method thereof.Wherein the preparation method includes the following steps: for mulberries and water to be mixed with beating, and obtains mashing liquid；The first carbon source is added into mashing liquid, obtains mixed liquor；It accesses seed liquor into mixed liquor to ferment, until content of reducing sugar is lower than 1% in fermentation liquid；Homogeneous and sterilization are carried out to fermentation liquid, obtain mulberries fermented product, wherein seed liquor is to be respectively connected to Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus on culture medium to spread cultivation, and the liquid that spreads cultivation accordingly obtained is mixed to get；Culture medium includes following component: nitrogen source, second carbon source, inorganic salts, mulberries slurry and water.Preparation method provided by the invention, effect ingredient that can be sufficiently reserved in mulberries.
Description
Technical field
The present invention relates to a kind of mulberries fermented products and preparation method thereof, and in particular to it is a kind of extract mulberries in effect at
The zymotechnique divided, belongs to deep processing of farm products and food fermentation technical field.
Background technique
Mulberries also known as mulberry fruit, mulberry fruit, mulberry sugarcane, mulberry jujube, sorosis, mulberry bubble youngster, black mulberry etc., are the ripening fruits of mulberry tree, are
The fruit ear of moraceae plants mulberry tree.Harvest when the annual 4-6 month fruit maturation of mulberries, decontamination, dry or dried after slightly steaming it is edible, at
The sweet juice of ripe mulberries is more, be one of the fruit of people's often feeding, can also steep in wine.
Mulberries are sweet in flavor and cold in property, have liver-kidney tonifying, fluid dryness, UFA eyesight and other effects, are since ancient times exactly diuresis, protect
The fresh fruit be good for, relieved summer heat.It has a detailed record in a variety of medical ancient books and records such as Compendium of Material Medica to the medical value and usage of mulberry fruit.
Zymotechnique is the means being commonly used at present for effect ingredient in extraction mulberries, but uses conventional hair
Ferment technique is lost the polysaccharide in mulberries, triterpene compound and other functional ingredient largely, is converted into after being utilized by strain
Organic acid or other tunnings, obtained fermented product fail to be effectively retained effect ingredient in mulberries, such as anthocyanin,
Thick contents of saccharide substantially reduces.Therefore, a kind of zymotechnique for mulberries is still required, so that obtained mulberries fermented product
Effect ingredient that can be sufficiently reserved in mulberries.
Summary of the invention
In view of the above-mentioned drawbacks in the prior art, the present invention provides a kind of preparation method of mulberries fermented product, using spy
The specified strain for determining culture medium culture ferments to mulberries, and the mulberries fermented product enable is sufficiently reserved in mulberries
Functional component.
It is to be made using above-mentioned preparation method, which fills the present invention also provides a kind of mulberries fermented product
Divide effect ingredient remained in mulberries.
To achieve the above object, present invention firstly provides a kind of preparation method of mulberries fermented product, include the following steps:
Mulberries and water are mixed with beating, mashing liquid is obtained；
The first carbon source is added into mashing liquid, obtains mixed liquor, and mass content of first carbon source in mixed liquor be 6~
11%；
It accesses seed liquor into mixed liquor to ferment, until content of reducing sugar is lower than 1% in fermentation liquid；
Homogeneous and sterilization are carried out to fermentation liquid, obtain mulberries fermented product,
Wherein, seed liquor is that Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and thermophilic are respectively connected on culture medium
Streptococcus spreads cultivation, and the liquid that spreads cultivation accordingly obtained is mixed to get；
Culture medium includes the component of following parts by weight: 0.9~1.3 part of nitrogen source, 0.3~0.5 part of second carbon source, inorganic salts
0.41~1.33 part, 5~7 parts, 89.5~93.5 parts of water of mulberries slurry.
The preparation method of mulberries fermented product provided by the invention, by using the specified strain pair of defined medium culture
Mulberries ferment, and effect ingredient in mulberries can not only be enable sufficiently to discharge, and can orient using in mulberries
Carbon source and nitrogen source reduce the consumption to functional component in mulberries, so that effect ingredient in mulberries be enable to be sufficiently reserved mulberry
In Shen fermented product.
The present invention is not specially limited the source of mulberries, can be ripe mulberry commercially, with it is a it is big,
Meat is thick, color is purplish red, the sufficient person of sugar is preferred.Under normal circumstances, by mulberries and water according to 1:(0.3~0.5) mass ratio mix
Close mashing.Specifically can the broken crusher machine of mulberries, broken mulberries be added pure water rehydration and sized mixing.
The first carbon source being added into mashing liquid, specifically can be carbon source commonly used by food fermentation industry, especially
The carbon source that can directly utilize.Such as it can be using glucose and/or white granulated sugar as the first carbon source.It is embodied in the present invention
It in the process, is using glucose and white granulated sugar collectively as the first carbon source, wherein mass content of the glucose in mixed liquor has
Body can be 1~3%, and mass content of the white granulated sugar in mixed liquor is specifically as follows 5~8%.
Second carbon source used in above-mentioned culture medium is used to provide energy for the breeding of bacterial strain, can select food fermentation
One or more of field common carbon source, such as glucose, white granulated sugar etc..In specific implementation process of the present invention,
It selects glucose as carbon source, makes subsequent accessed bacterial strain that there is suitable reproduction speed.
Nitrogen source used in above-mentioned culture medium can be nitrogen source commonly used by field of food fermentation, such as hydrolyzed wheat
At least one of protein peptide powder, zein Gly-His-Lys, ocean fish oligopeptide powder etc..In some examples of the present invention, nitrogen source tool
Body includes 0.5~0.7 parts by weight of 0.4~0.6 parts by weight of zein Gly-His-Lys and ocean fish oligopeptide powder.Wherein, in corn egg
In white Gly-His-Lys, in terms of butt, protein content >=80%, oligomeric peptide content >=60%；In the fish oligopeptide powder of ocean, with butt
Meter, protein content >=90%, oligomeric peptide content >=75%.
Above-mentioned zein Gly-His-Lys and ocean fish oligopeptide powder are commercially available, can also voluntarily prepare.For example it is with maize yellow-powder
Raw material, the processing such as sized mixing, digested to it, is separated, purified, dried, obtains using oligopeptide as main component corn protein peptide
Powder；Ocean fish oligopeptide powder be using ocean fish-skin, fish-bone or the flesh of fish as raw material, with enzymatic isolation method produce, relative molecular mass it is low
In the oligopeptide of 1000u powdery product as main component；For example it can be marine fish skin collagen oligopeptide powder, Marine fishbone
The oligomeric Gly-His-Lys of collagen or the oligomeric Gly-His-Lys of ocean fish collagen.
In specific implementation process of the present invention, zein Gly-His-Lys used are limited purchased from food Hai Shi biotechnology in Beijing
Company, product type are enzymatic hydrolysis zein level-one, wherein in terms of butt, protein content >=80%, oligomeric peptide content >=60%,
Relative molecular mass is less than protein hydrolysate content >=60% of 1000u.Ocean fish oligopeptide powder is purchased from Beijing and eats Hai Shi
Bioisystech Co., Ltd, product type are marine fish skin collagen oligopeptide powder, wherein in terms of butt, protein content >=90%,
Protein hydrolysate content >=85% of oligomeric peptide content >=75%, relative molecular mass less than 1000u, total nitrogen content >=
13.5%.
Inorganic salts used in above-mentioned culture medium can choose inorganic salts commonly used by field of food fermentation.In this hair
In bright specific implementation process, inorganic salts used include the phosphoric acid of the sodium acetate of 0.3~0.8 parts by weight, 0.1~0.5 parts by weight
The magnesium sulfate of potassium dihydrogen and 0.01~0.03 parts by weight.The sodium that wherein sodium acetate, potassium dihydrogen phosphate and magnesium sulfate provide respectively from
Son, potassium ion and magnesium ion can enhance strain activity, while sodium acetate and potassium dihydrogen phosphate are alternatively arranged as pH adjusting agent, will train
The pH value for supporting base maintains in a relatively stable range.
Strain domestication can be made it gradually adapt to fermentation substrate by above-mentioned mulberries slurry, made its fast-growth in substrate, spent
Cross logarithmic growth phase.In specific implementation process of the present invention, mulberries slurry is directly to be carried out at mashing using conventional means to mulberries
Reason obtains, without adding water in pulping process.
The present invention is food-grade for preparing raw materials and reagents used in culture medium.By above-mentioned various raw materials and reagents
It is uniformly mixed, with constant volume after dissolved in purified water, can prepare to obtain culture medium.In specific implementation process of the present invention, with culture
Base is that total weight is 100 parts of meters, and the component of culture medium specifically includes: 0.9~1.3 part of nitrogen source, 0.3~0.5 part of second carbon source, nothing
0.41~1.33 part of machine salt, mulberries starch 5~7 parts and water surplus；Wherein nitrogen source further comprise zein Gly-His-Lys 0.4~
0.6 part and 0.5~0.7 part of ocean fish oligopeptide powder, inorganic salts further comprise 0.3~0.8 part of sodium acetate, potassium dihydrogen phosphate
0.1~0.5 part and 0.01~0.03 part of magnesium sulfate.
Before accessing strain into culture medium, sterilization treatment preferably is implemented to culture medium first, specifically by culture medium
Sterilize 10min or more at 80 DEG C~95 DEG C.To avoid damage to the nutritional ingredient in culture medium, sterilization time is generally can be controlled in
10~40min.
After sterilization treatment, Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and thermophilic are respectively connected on culture medium
Hot streptococcus spreads cultivation, and obtains corresponding Lactobacillus brevis spread cultivation liquid, the lactobacillus plantarum of liquid, lactobacillus paracasei that spread cultivation and spreads cultivation liquid
It spreads cultivation liquid with streptococcus thermophilus；Then the above-mentioned four kinds liquid that spread cultivation are mixed in proportion, obtains seed liquor.
Preferably, Lactobacillus brevis spread cultivation liquid, the lactobacillus plantarum of liquid, lactobacillus paracasei that spread cultivation spreads cultivation liquid and streptococcus thermophilus
The volume ratio to spread cultivation between liquid is (0.5~1.8): (1~2.5): (1.2~3): (0.2~1).Further, above-mentioned four kinds of expansions
Training the volume ratio between liquid is (0.6~1.5): (1~2): (1.5~2.5): (0.2~0.8).It was embodied in the present invention
Cheng Zhong is that Lactobacillus brevis spreads cultivation spread cultivation liquid, lactobacillus plantarum of liquid, lactobacillus paracasei spreads cultivation liquid and streptococcus thermophilus spreads cultivation liquid
It is mixed with the volume ratio of 1:1.5:2:0.5 or so, obtains seed liquor.
Specifically, prepared culture medium can be divided into four parts, or four parts of parallel culture based specimens can also be prepared, then
It is respectively connected to Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus and spreads cultivation.For example, by above-mentioned four
Part media samples are denoted as sample one to sample four respectively, access Lactobacillus brevis on sample one, are expanded culture and obtain short cream
Bacillus spreads cultivation liquid；Lactobacillus paracasei is accessed on sample two, is expanded culture and obtains lactobacillus paracasei and spread cultivation liquid；In sample
Lactobacillus plantarum is accessed on three, is expanded culture and obtains lactobacillus plantarum and spreads cultivation liquid；Streptococcus thermophilus is accessed on sample four, is passed through
Expand culture and obtain streptococcus thermophilus and spreads cultivation liquid.
In specific implementation process of the present invention, four parts of media samples are stored in respectively in four triangular flasks, Lactobacillus brevis,
Lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus are stored in different glycerol respectively and save in pipe.It is saved from each glycerol
Guan Zhongjun takes 50 μ L of bacteria suspension to be respectively connected to cultivate into triangular flask, and the Lactobacillus brevis to accordingly obtain spreads cultivation liquid, secondary cheese cream
Spread cultivation liquid, lactobacillus plantarum of bacillus spreads cultivation liquid and streptococcus thermophilus spreads cultivation viable count in liquid when reaching a certain level, for example reaches
108When cfu/mL or so, the above-mentioned four kinds liquid that spread cultivation are mixed in proportion, obtain seed liquor.
In the preferred embodiment of the invention, the above-mentioned condition to spread cultivation are as follows: 30~40 DEG C of temperature, stirring rate 80~
100r/min.In specific implementation process of the present invention, after sterilization, by the greenhouse cooling of culture medium to 37 ± 1 DEG C, bacterium is accessed
Kind, then cool down and maintain 32 ± 1 DEG C, and maintaining mixing speed is 80r/min~100r/min.
In the art, it is carried out on a small scale if strain spreads cultivation for laboratory, for example uses miniature table, then so-called " stirring
Rate " refers to " frequency of oscillation ".Since preparation method provided by the present invention is more directed to factory's large-scale production, spread cultivation
" stirring rate " this saying is used in technique.
Required time that spreads cultivation can reasonably adjust according to practical Spawn incubation situation, generally under the conditions of above-mentioned spread cultivation, need
About 22~25 hours, such as 24 hours or so, viable count can reach 10 substantially8cfu/mL。
Above-mentioned Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus, it is commercially available, it can also voluntarily make
It is standby, for example plating medium culture strain can be used, single culture is chosen according to the form of bacterium colony and color and cultivate again, directly
To single culture is obtained, DNA identification is then carried out, determination has obtained required strain.
In a preferred embodiment of the present invention, used lactobacillus plantarum (Lactobacillus plantarum)
It is micro- to be specifically preserved in China for the lactobacillus plantarum (Lactobacillus plantarum) for making and submitting preservation by oneself for inventor
Biological inoculum preservation administration committee common micro-organisms center, deposit number are CGMCC No.14812.Inventor the study found that
Utilize the homemade lactobacillus plantarum of inventor (Lactobacillus plantarum) (CGMCC No.14812), more similar bacterium
Kind can significantly improve the content of organic acid in tunning.
Especially, as the homemade lactobacillus plantarum of the inventor (CGMCC No.14812) and Lactobacillus brevis, secondary cheese cream
Bacillus and streptococcus thermophilus are assembled, when for mulberries fermentation, effect ingredient that can be sufficiently reserved in mulberries, and fermentation
Anthocyanin content and Thick many candies content relatively use other lactobacillus plantarums, such as lactobacillus plantarum (Lactobacillus in product
Plantarum) (CICC 20263), is significantly improved.
Further, before access seed liquor is fermented into mixed liquor, sterilization treatment can be implemented to mixed liquor first,
In specific implementation process of the present invention, it is that mixed liquor is warming up to 80~90 DEG C, generally 85 ± 2 DEG C, maintains this temperature at least
Then 10min, generally 10~40min are cooled to 32~42 DEG C, for example be cooled to 37 ± 1 DEG C, then access ready seed
Liquid ferments.
It ferments specifically, accessing seed liquor into the mixed liquor after sterilization treatment, the inoculum concentration of seed liquor is mixing
1~3% (v/v) that the 1~3% of liquid product, the i.e. volume of seed liquor are mixeding liquid volume.During the fermentation, it can control first
Fermentation temperature processed is 22~32 DEG C, is lower than 3% to the content of reducing sugar in fermentation liquid, is cooled to 15~25 DEG C and continues to ferment, directly
Content of reducing sugar into fermentation liquid is lower than 1%, completes fermentation.
It is that control fermentation temperature is 26 ± 1 DEG C first, to the reduced sugar in fermentation liquid in specific implementation process of the present invention
Content is lower than 3%, then is cooled to 20 ± 1 DEG C and continues to ferment, until the content of reducing sugar in fermentation liquid is lower than 1%, for example restores
Sugared content reaches 0.8% or so, completes fermentation, discharging.
Complete to ferment obtained fermentation liquid followed by homogeneous and sterilization.Specifically, homogeneous can be in the equal of routine
It is completed in matter machine, homogeneous parameter such as can be 18~20MPa, and gained liquid is suspension after homogeneous, and it is opaque, almost without
Precipitating, performance are relatively stable.
The sterilization method of this field routine, such as superhigh temperature can be used in the sterilization treatment implemented to the fermentation liquid after homogeneous
Instantaneous sterilizing.In specific implementation process of the present invention, sterilized using UHT equipment, sterilising conditions be 117 ± 1 DEG C, 15~
19s。
The mulberries fermented product appearance darkly purple, sour but do not stimulate, mouthfeel is more smooth.It is capable of direct drinking, or
It mixes to be fitted in other drinks even health care product after dilution or concentration and take.In view of market actual demand, preferably homogeneous it
Before, fermentation liquid is deployed.
Allotment is by the way that sweetener and/or acidity regulator is added further to improve the mouthfeel of mulberries fermented product, completely
The mouthfeel requirement of sufficient most consumers.Specifically, appropriate sweetener, which is added, can make it have more suitable sugariness, it is added
Appropriate acidity regulator can reduce the entire length of tart flavour, and Radix Glycyrrhizae fermented product is finally made to have more suitable mouthfeel.
The present invention is not specially limited sweetener used and acidity regulator etc., can be in current drink production process
Commonly used by raw material, for example sweetener specifically can be white granulated sugar, brown granulated sugar, antierythrite, stachyose, Sucralose etc. wherein
It is one or more；Acidity regulator specifically can be sodium citrate, all kinds of peptides etc..
The mulberries fermented product after sterilization, generally in 60 DEG C of bottom discharges, then sterile filling and dispatches from the factory.Lily fermentation
(20~25 DEG C) of product room temperature storages or refrigeration (0~7 DEG C)；In the case where not opening, the shelf-life was at 18~24 months.
It the present invention also provides a kind of mulberries fermented product, is made using above-mentioned preparation method.Mulberry provided by the present invention
Shen fermented product, the anthocyanin and other functional ingredient being not only sufficiently reserved in mulberries, but also the content of Thick many candies have before relatively fermenting
It is obviously improved, therefore can be used as beverage or health care product is drunk.
The preparation method of mulberries fermented product provided by the invention, by accessing specific bacterial strain into specific culture medium
It carries out culture and fermentation process is implemented to mulberries, can sufficiently discharge the anthocyanin and other functional ingredient in mulberries and remain into mulberries
In fermented product, and Thick many candies content is made to be 270 times or more before fermentation.
Especially, when using the homemade lactobacillus paracasei of inventor (Lactobacillus paracasei) (CGMCC
No.14813), the retention rate of functional component and nutriment in mulberries can be further increased, wherein the content of anthocyanin is even
Before fermentation, Thick many candies content is 420 times or more before fermentation, therefore mulberries fermented product obtained has good guarantor
Strong effect can be drunk as common drink or health beverages.
Mulberries fermented product provided by the invention has been sufficiently reserved effect ingredient and nutriment original in mulberries, and
Containing a large amount of Thick many candies, make that it can be used as beverage or health care product is drunk, therefore there are good market prospects.
Specific embodiment
It in order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below will be in the embodiment of the present invention
Technical solution be clearly and completely described, it is clear that described embodiments are some of the embodiments of the present invention, rather than
Whole embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making creative work premise
Under every other embodiment obtained, shall fall within the protection scope of the present invention.
Lactobacillus plantarum used in following example 1-3 (Lactobacillus plantarum) is in 2017 10
The moon is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center (abbreviation CGMCC) on the 16th, and address is north
The institute 3 of the Chaoyang District Jing Shi North Star West Road 1, deposit number are CGMCC No.14812.
In following embodiment, Lactobacillus brevis, lactobacillus paracasei and streptococcus thermophilus are by Chinese industrial microorganism fungus kind
Preservation administrative center (abbreviation CICC) provides, wherein the strain number of Lactobacillus brevis is CICC 20269, lactobacillus paracasei
Strain number is CICC 20262, the strain number of streptococcus thermophilus is CICC 20370.
Zein Gly-His-Lys used in following embodiment are purchased from Beijing Zhongshi Haishi Biotechnology Co., Ltd., product
Model digests zein level-one；Ocean fish oligopeptide powder is purchased from Beijing Zhongshi Haishi Biotechnology Co., Ltd., product type
Number be marine fish skin collagen oligopeptide powder；Vegetables and fruits class raw material is purchased from market and voluntarily processes, and wherein mulberries slurry is by mulberries and water
It is mixed with beating to obtain according to the mass ratio of 1:0.4；Remaining reagent is food-grade, is purchased from Reagent Company.
It should be understood that each step in the following examples preparation method that strictly the limitation present invention is not protected
Execute sequence.Each step of preparation method of the invention can be come without conflicting with each other with any possible sequence
It executes and implements.
Embodiment 1
The present embodiment provides a kind of preparation methods of mulberries fermented product, include the following steps:
1, pure water is added into broken mulberries and is sized mixing, rehydration ratio is 1 with crusher machine is crushed for ripe mulberry:
0.3 (mulberries: water, mass ratio, similarly hereinafter), obtain mashing liquid.
2, by zein Gly-His-Lys, ocean fish oligopeptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate and mulberries
Slurry dissolved in purified water, obtains culture medium, wherein the mass content of each component is respectively as follows: zein Gly-His-Lys 0.4%, marine fish
Oligomeric Gly-His-Lys 0.5%, glucose 0.3%, sodium acetate 0.3%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.01%, mulberries slurry 5%,
Pure water surplus.
3, prepared culture medium is divided into four parts, after the about 30min that sterilizes at about 80 DEG C respectively, is cooled to 37 ± 1 DEG C,
It is respectively connected to Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus thereto, continues to be cooled to 32 ± 1 DEG C,
Mixing speed maintains 80r/min, persistently spreads cultivation about 24 hours, obtains corresponding Lactobacillus brevis and spreads cultivation liquid, lactobacillus paracasei
Spread cultivation liquid, lactobacillus plantarum spreads cultivation liquid and streptococcus thermophilus spreads cultivation in liquid, and the viable count of corresponding strain has reached 108cfu/mL
The above-mentioned four kinds liquid that spread cultivation are mixed by the volume ratio of about 1:1.5:2:0.5, obtain seed liquor by left and right.
4, glucose and white granulated sugar are added into the mashing liquid that step 1 obtains, is uniformly mixing to obtain mixed liquor, wherein grape
Sugar and mass content of the white granulated sugar in mixed liquor are respectively 1% and 5%；
After being warming up to 85 ± 2 DEG C by mixed liquor and maintain about 30min, then 37 ± 1 DEG C are cooled to, access the kind in step 3
Sub- liquid starts to ferment, and the inoculum concentration of seed liquor is about 1% (v/v) (seed liquor/mixed liquor, similarly hereinafter), and temperature maintains during fermentation
At 26 ± 1 DEG C, after sugared content to be restored is lower than 3%, 20 ± 1 DEG C are cooled to, sugared content to be restored goes out when being reduced to 0.8% or so
Material, obtains fermentation liquid.
5, appropriate Sucralose and sodium citrate is added into fermentation liquid to adjust mouthfeel, then passes through homogenizer, homogeneous
Parameter is 20MPa, is most sterilized afterwards through UHT equipment, and sterilization conditions are 117 ± 1 DEG C, 15s, the mulberries fermented product after sterilization
In 60 DEG C of bottom discharges and sterile filling is carried out, dispatch from the factory and enters market.Its shelf-life under room temperature or refrigeration is 18 months.
Embodiment 2
The present embodiment provides a kind of preparation methods of mulberries fermented product, include the following steps:
1, pure water is added into broken mulberries and is sized mixing, rehydration ratio is 1 with crusher machine is crushed for ripe mulberry:
0.5, obtain mashing liquid.
2, by zein Gly-His-Lys, ocean fish oligopeptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate and mulberries
Slurry dissolved in purified water, obtains culture medium, wherein the mass content of each component is respectively as follows: zein Gly-His-Lys 0.6%, marine fish
Oligomeric Gly-His-Lys 0.7%, glucose 0.5%, sodium acetate 0.8%, potassium dihydrogen phosphate 0.5%, magnesium sulfate 0.03%, mulberries slurry 7%,
Pure water surplus.
3, prepared culture medium is divided into four parts, after the about 30min that sterilizes at about 95 DEG C respectively, is cooled to 37 ± 1 DEG C,
It is respectively connected to Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus thereto, continues to be cooled to 32 ± 1 DEG C,
Mixing speed maintains 100r/min, persistently spreads cultivation about 24 hours, obtains corresponding Lactobacillus brevis and spreads cultivation liquid, lactobacillus paracasei
Spread cultivation liquid, lactobacillus plantarum spreads cultivation liquid and streptococcus thermophilus spreads cultivation in liquid, and the viable count of corresponding strain has reached 108cfu/mL
The above-mentioned four kinds liquid that spread cultivation are mixed by the volume ratio of about 1:1.5:2:0.5, obtain seed liquor by left and right.
4, glucose and white granulated sugar are added into the mashing liquid that step 1 obtains, is uniformly mixing to obtain mixed liquor, wherein grape
Sugar and mass content of the white granulated sugar in mixed liquor are respectively 3% and 8%；
After being warming up to 85 ± 2 DEG C by mixed liquor and maintain about 30min, then 37 ± 1 DEG C are cooled to, access the kind in step 3
Sub- liquid starts to ferment, and the inoculum concentration of seed liquor is about 3% (v/v), and temperature maintains 26 ± 1 DEG C during fermentation, and sugar to be restored contains
After amount is lower than 3%, 20 ± 1 DEG C are cooled to, discharging when sugared content to be restored is reduced to 0.8% or so obtains fermentation liquid.
5, appropriate Sucralose and sodium citrate is added into fermentation liquid to adjust mouthfeel, then passes through homogenizer, homogeneous
Parameter is 20MPa, is most sterilized afterwards through UHT equipment, and sterilization conditions are 117 ± 1 DEG C, 19s, the mulberries fermented product after sterilization
In 60 DEG C of bottom discharges and sterile filling is carried out, dispatch from the factory and enters market.Its shelf-life under room temperature or refrigeration is 22 months.
Embodiment 3
The present embodiment provides a kind of preparation methods of mulberries fermented product, include the following steps:
1, pure water is added into broken mulberries and is sized mixing, rehydration ratio is 1 with crusher machine is crushed for ripe mulberry:
0.4, obtain mashing liquid.
2, by zein Gly-His-Lys, ocean fish oligopeptide powder, glucose, sodium acetate, potassium dihydrogen phosphate, magnesium sulfate and mulberries
Slurry dissolved in purified water, obtains culture medium, wherein the mass content of each component is respectively as follows: zein Gly-His-Lys 0.5%, marine fish
Oligomeric Gly-His-Lys 0.6%, glucose 0.4%, sodium acetate 0.5%, potassium dihydrogen phosphate 0.3%, magnesium sulfate 0.02%, mulberries slurry 6%,
Pure water surplus.
3, prepared culture medium is divided into four parts, after the about 30min that sterilizes at about 90 DEG C respectively, is cooled to 37 ± 1 DEG C,
It is respectively connected to Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus thereto, continues to be cooled to 32 ± 1 DEG C,
Mixing speed maintains 90r/min, persistently spreads cultivation about 24 hours, obtains corresponding Lactobacillus brevis and spreads cultivation liquid, lactobacillus paracasei
Spread cultivation liquid, lactobacillus plantarum spreads cultivation liquid and streptococcus thermophilus spreads cultivation in liquid, and the viable count of corresponding strain has reached 108cfu/mL
The above-mentioned four kinds liquid that spread cultivation are mixed by the volume ratio of about 1:1.5:2:0.5, obtain seed liquor by left and right.
4, glucose and white granulated sugar are added into the mashing liquid that step 1 obtains, is uniformly mixing to obtain mixed liquor, wherein grape
Sugar and mass content of the white granulated sugar in mixed liquor are respectively 2% and 6%；
After being warming up to 85 ± 2 DEG C by mixed liquor and maintain about 30min, then 37 ± 1 DEG C are cooled to, access the kind in step 3
Sub- liquid starts to ferment, and the inoculum concentration of seed liquor is about 2% (v/v) (seed liquor/mixed liquor, similarly hereinafter), and temperature maintains during fermentation
At 26 ± 1 DEG C, after sugared content to be restored is lower than 3%, 20 ± 1 DEG C are cooled to, sugared content to be restored goes out when being reduced to 0.8% or so
Material, obtains fermentation liquid.
5, appropriate Sucralose and sodium citrate is added into fermentation liquid to adjust mouthfeel, then passes through homogenizer, homogeneous
Parameter is 20MPa, is most sterilized afterwards through UHT equipment, and sterilization conditions are 117 ± 1 DEG C, 17s, the mulberries fermented product after sterilization
In 60 DEG C of bottom discharges and sterile filling is carried out, dispatch from the factory and enters market.Its shelf-life under room temperature or refrigeration is 24 months.
Embodiment 4
The present embodiment provides a kind of preparation methods of mulberries fermented product, except using lactobacillus plantarum (Lactobacillus
Plantarum) lactobacillus plantarum (Lactobacillus plantarum) bacterial strain in 20263 alternative embodiment 1 of CICC
Outside CGMCC No.14812, remaining process conditions is same as Example 1.
Embodiment 5
The present embodiment provides a kind of preparation methods of mulberries fermented product, except using lactobacillus plantarum (Lactobacillus
Plantarum) lactobacillus plantarum (Lactobacillus plantarum) bacterial strain in 20263 alternative embodiment 2 of CICC
Outside CGMCC No.14812, remaining process conditions is same as Example 1.
Experimental example 1
The content of fermentation front and back anthocyanin and Thick many candies in above-described embodiment 1-5 is tested, wherein anthocyanin content uses liquid
Mutually measurement (refers to " the measurement high performance liquid chromatography of NY/T 3164-2017 Black Rice Anthocyanin-rich " and " SN/T 4675.11-2016
Export the measurement of 7 kinds of anthocyanin in grape wine "), Thick many candies content (refers to " NY/T 1676- using spectrophotometer method measurement
The measurement of Thick many candies content in 2008 edible mushrooms "), specifically in step 4 mixed liquor (before fermentation) and fermentation liquid (fermentation
It afterwards) is test object.Test result is respectively referring to Tables 1 and 2.
1 anthocyanin content data of table
As the test result of table 1 it is found that using the present invention provided in preparation method, after fermentation anthocyanin and other effects at
Get to be sufficiently reserved.
In particular, according to the test result of embodiment 1-3 it is found that using the homemade lactobacillus plantarum of inventor
(Lactobacillus plantarum) bacterial strain CGMCC No.14812, can further increase the retention rate of anthocyanin, even
In partial test result, before the content of anthocyanin is higher than fermentation after fermentation.Speculate other than the error that test allows, it is also possible to
It is because anthocyanin is present in into the cell, simple mashing is broken to discharge anthocyanin completely.And in fermentation process mistake
Cheng Zhong can more destroy institutional framework and intercellular connection, so that undelivered due to the cooperation of specified strain
Anthocyanin is released, before eventually leading to the content slightly above fermentation of anthocyanin after fermenting.
To also further demonstrate that, using the homemade lactobacillus plantarum (Lactobacillus of inventor
Plantarum) bacterial strain CGMCC No.14812 and cooperate Lactobacillus brevis, lactobacillus paracasei and streptococcus thermophilus, in conjunction with specific
Zymotechnique, effect ingredient in mulberries can be made sufficiently to be discharged during the fermentation.
2 Thick many candies content data of table
By the test result of table 2 it is found that using preparation method provided by the present invention, gained mulberries fermented product after fermentation
In thick contents of saccharide obviously increase, after fermentation thick contents of saccharide be fermentation before 270 times or more, thus it is speculated that may be due to fermentation
In the process caused by used streptococcus thermophilus and the extracellular polysaccharide of lactobacillus plantarum and the substance of glucan one kind.
In particular, by the test result of embodiment 1-3 in table 2 it is found that using the homemade lactobacillus plantarum of inventor
(Lactobacillus plantarum) bacterial strain CGMCC No.14812 simultaneously cooperates streptococcus thermophilus etc., and Thick many candies contain after fermentation
Amount is 420 times or more before fermentation, and amplification is more obvious relative to embodiment 4-5, it is contemplated that obtained in embodiment 1-3
The healthcare function of mulberries fermented product also opposite want much better.
It can be seen that effect ingredient in mulberries can be made sufficiently to discharge using zymotechnique provided by the present invention, and
Can orient finally is made in mulberries using the carbon source and nitrogen source in mulberries to reduce the consumption to functional component in mulberries
The effect of ingredient be able to be sufficiently reserved in mulberries fermented product, and also produce a large amount of Thick many candies during the fermentation,
Make finally obtained mulberries fermented product that there is good healthcare function.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of preparation method of mulberries fermented product, which comprises the steps of:
Mulberries and water are mixed with beating, mashing liquid is obtained；
The first carbon source is added into the mashing liquid, obtains mixed liquor, and mass content of first carbon source in the mixed liquor
It is 6~11%；
It accesses seed liquor into the mixed liquor to ferment, until content of reducing sugar is lower than 1% in fermentation liquid；
Homogeneous and sterilization are carried out to the fermentation liquid, obtain mulberries fermented product,
Wherein, the seed liquor is that Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and thermophilic are respectively connected on culture medium
Streptococcus spreads cultivation, and the liquid that spreads cultivation accordingly obtained is mixed to get；
The culture medium includes the component of following parts by weight: 0.9~1.3 part of nitrogen source, 0.3~0.5 part of second carbon source, inorganic salts
0.41~1.33 part, 5~7 parts, 89.5~93.5 parts of water of mulberries slurry.
2. preparation method according to claim 1, which is characterized in that the deposit number of the lactobacillus plantarum is CGMCC
No.14812。
3. preparation method according to claim 1 or 2, which is characterized in that by mulberries and water according to 1:(0.3~0.5)
Mass ratio is mixed with beating.
4. preparation method according to claim 1 or 2, which is characterized in that the first carbon source nitrogen source be selected from glucose and/
Or white granulated sugar；
The second carbon source is selected from glucose and/or white granulated sugar；
The nitrogen source includes 0.5~0.7 part of 0.4~0.6 part of zein Gly-His-Lys and ocean fish oligopeptide powder, wherein in the jade
In rice gluten Gly-His-Lys, protein content >=80%, oligomeric peptide content >=60%；In the ocean fish oligopeptide powder, protein content
>=90%, oligomeric peptide content >=75%；
The inorganic salts include 0.3~0.8 part of sodium acetate, 0.1~0.5 part of potassium dihydrogen phosphate, 0.01~0.03 part of magnesium sulfate.
5. preparation method according to claim 1 or 2, which is characterized in that the seed liquor is connect respectively on culture medium
Enter the Lactobacillus brevis that Lactobacillus brevis, lactobacillus paracasei, lactobacillus plantarum and streptococcus thermophilus spread cultivation, and will accordingly obtain
Spread cultivation liquid, the lactobacillus plantarum of liquid, lactobacillus paracasei that spread cultivation spreads cultivation liquid and streptococcus thermophilus spreads cultivation liquid according to (0.5~1.8): (1
~2.5): (1.2~3): the volume ratio of (0.2~1) is mixed to get；
Wherein, the condition to spread cultivation are as follows: 30~40 DEG C of temperature, 80~100r/min of stirring rate.
6. preparation method according to claim 1 or 2, which is characterized in that access seed liquor in Xiang Suoshu mixed liquor and carry out
Fermentation, first control fermentation temperature are 22~32 DEG C, are lower than 3% to the content of reducing sugar in fermentation liquid, are cooled to 15~25 DEG C
Continue to ferment, until the content of reducing sugar in fermentation liquid is lower than 1%.
7. preparation method according to claim 6, which is characterized in that the inoculum concentration of the seed liquor is mixeding liquid volume
1~3%.
8. preparation method according to claim 6, which is characterized in that sent out accessing seed liquor into the mixed liquor
Before ferment, further includes: the temperature of the mixed liquor is increased to 80~90 DEG C and maintains at least 10min, then it is cooled to 32~
42℃。
9. preparation method according to claim 1, which is characterized in that further include to the fermentation before the homogeneous
The step of liquid is deployed.
10. a kind of mulberries fermented product, which is characterized in that be made using any one of the claim 1-9 preparation method.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111513220A (en) * | 2020-04-30 | 2020-08-11 | 徐州联志生物科技有限公司 | Flavone-rich onion and mulberry compound lactobacillus fermented beverage and preparation method thereof |
| CN113397129A (en) * | 2021-07-06 | 2021-09-17 | 楚雄技师学院 | Mulberry paste and preparation process thereof |
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| CN107006742A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application |
| CN108125087A (en) * | 2017-12-22 | 2018-06-08 | 光明乳业股份有限公司 | A kind of fermentation mulberry juice and preparation method thereof |
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| CN107006742A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111513220A (en) * | 2020-04-30 | 2020-08-11 | 徐州联志生物科技有限公司 | Flavone-rich onion and mulberry compound lactobacillus fermented beverage and preparation method thereof |
| CN113397129A (en) * | 2021-07-06 | 2021-09-17 | 楚雄技师学院 | Mulberry paste and preparation process thereof |
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Application publication date: 20190604 |