CN110150523A - A kind of novel fermentation asparagus beverage preparation method - Google Patents
A kind of novel fermentation asparagus beverage preparation method Download PDFInfo
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- CN110150523A CN110150523A CN201910517684.5A CN201910517684A CN110150523A CN 110150523 A CN110150523 A CN 110150523A CN 201910517684 A CN201910517684 A CN 201910517684A CN 110150523 A CN110150523 A CN 110150523A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 206
- 238000000855 fermentation Methods 0.000 title claims abstract description 51
- 230000004151 fermentation Effects 0.000 title claims abstract description 51
- 235000013361 beverage Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 244000003416 Asparagus officinalis Species 0.000 title description 170
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 81
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 23
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 23
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 23
- 206010033546 Pallor Diseases 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 16
- 239000005862 Whey Substances 0.000 claims abstract description 13
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 13
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 238000005119 centrifugation Methods 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000002224 dissection Methods 0.000 claims abstract description 4
- 241000186660 Lactobacillus Species 0.000 claims abstract description 3
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 3
- 241000234427 Asparagus Species 0.000 claims abstract 36
- 238000011282 treatment Methods 0.000 claims description 13
- 239000004615 ingredient Substances 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- 229920001277 pectin Polymers 0.000 claims description 9
- 239000001814 pectin Substances 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 229920001285 xanthan gum Polymers 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 9
- 229940082509 xanthan gum Drugs 0.000 claims description 9
- 235000010493 xanthan gum Nutrition 0.000 claims description 9
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 238000005360 mashing Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 description 21
- 235000016709 nutrition Nutrition 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 12
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 9
- 229930182490 saponin Natural products 0.000 description 9
- 150000007949 saponins Chemical class 0.000 description 9
- 239000000654 additive Substances 0.000 description 8
- 230000000996 additive effect Effects 0.000 description 8
- 229930003944 flavone Natural products 0.000 description 8
- 150000002213 flavones Chemical class 0.000 description 8
- 235000011949 flavones Nutrition 0.000 description 8
- 235000013305 food Nutrition 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
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- 230000000050 nutritive effect Effects 0.000 description 4
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- 230000002269 spontaneous effect Effects 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 235000014676 Phragmites communis Nutrition 0.000 description 3
- 244000082204 Phyllostachys viridis Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
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- 210000000697 sensory organ Anatomy 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- 238000000540 analysis of variance Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
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- 125000003277 amino group Chemical group 0.000 description 1
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- 235000008429 bread Nutrition 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- -1 hydroxyl free radical Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
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- 230000000284 resting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of novel fermentation asparagus beverage preparation methods, novel fermentation asparagus beverage, as leavening, cleans green asparagus using lactobacillus plantarum grx16, dissection, blanching, juicing handle to obtain asparagus mud, addition whey powder and sucrose in asparagus mud, carry out pasteurize, inoculated plant lactobacillus grx16 after cooling ferments, centrifugation, obtain fermented asparagus juice, stabilizer is added, novel fermentation asparagus beverage is made in homogeneous.Through the invention, not only sour and sweet palatability, excellent flavor, and lactobacillus plantarum grx16 fermentation improve the anti-oxidant of asparagus juice, norcholesterol, remove nitrite and remove nitrosamine ability the fermented asparagus beverage of preparation.
Description
Technical field
The present invention relates to a kind of novel fermentation asparagus beverage preparation methods, belong to technical field of food biotechnology.
Background technique
Asparagus (Asparagus officinalis L.) is Liliaceae asparagus plant, is rich in polysaccharide, saponin(e, Huang
The nutritional ingredients such as ketone, amino acid, dietary fiber, vitamin and mineral, edible value with higher.Studies have shown that asparagus
The multinomial physiological function such as immune, endurance, antitumor, anti-aging, reducing blood lipid with promotion.Asparagus is edible with tender stem, quality
Fresh and tender, flavor is delicious, tender palatable.The planting asparagus of various regions scale has driven the development of domestic asparagus processing, asparagus in addition to
Can go with rice or bread, asparagus converted products also emerges one after another in recent years, the processing method of the current asparagus in China mainly with asparagus freezing and
Based on can processing.Although China is studied for asparagus deep process technology in recent years, asparagus tea, asparagus are developed in succession
The instant food such as juice, asparagus beverage, asparagus sauce, Asparagus officinalis vinegar and preparation technology thereof, asparagus wine and the asparagus oral liquor developed with Germinatus Phragmitis extract, reed
The health care products such as bamboo shoot electuary, Aspargus Granule capsule, but as a whole, asparagus deep processed product lacks, especially with biotechnology
Fermentation promotes the nutrition of asparagus product and functional characteristic product still lacks technological break-through and product development.
As the improvement of people's living standards, safety, nutrition, the healthy theme for having become food development, utilize the modern times raw
Object fermentation technique gives full play to food and cooperates in flavor, nutrition with functional characteristic, establishes green processing technologies, exploitation side
Just, deliciousness, nutrition, healthy food have become the hot spot that domestic and international food research is attracted attention, and foreign countries are by biotechnology applications in green
The research of color deep processing of farm products enhances our international competitiveness the research topic with strategic importance as the new century.Lactic acid bacteria is protecting
Shield and the nutritive value, sense organ flavor and storage safety that improve juice etc. have played important function.
The present invention prepares asparagus juice by pretreatment, optimizes the preparation condition of lactobacillus plantarum grx16 fermented asparagus juice, point
Fermented asparagus juice flavor substance is analysed, a kind of novel fermentation asparagus beverage is prepared, there is great market demand and realistic meaning.
Summary of the invention
It is an object of that present invention to provide a kind of preparation method of novel fermentation asparagus beverage, the fermentation prepared by this method
Asparagus beverage sour and sweet palatability, with rich flavor, nutritive value is high.
The object of the present invention is achieved like this, a kind of novel fermentation asparagus beverage preparation method, which is characterized in that including
Following steps:
Step 1), preparation asparagus mud；
By green new fresh asparagus, cleaned, dissection, blanching, juicing handle to obtain asparagus mud；
Step 2) prepares fermented asparagus juice；
Whey powder and sucrose are added in the asparagus mud obtained through step 1), are sterilized again after mixing, inoculated plant cream bar
Bacterium fermentation, is centrifuged to obtain fermented asparagus juice；
Step 3) adds stabilizer in the fermented asparagus juice obtained through step 2), obtains a kind of novel fermentation through homogeneous
Asparagus beverage.
It is first that green new fresh asparagus is cleaned in the step 1), then at 2~3cm long asparagus section, then again to reed
Bamboo shoot carry out blanching, and scalding conditions are that 95 DEG C of blanching 1min are mixed by asparagus with deionized water 1:1 after cooling, make through mashing
At asparagus mud, at a temperature of 60 DEG C, adopted with the ultrasonic wave that power is 50W to asparagus mud aid in treatment 30min, then by asparagus mud
With 90 DEG C of heat treatment 15min, asparagus mud is finally cooled to 30 DEG C again.
15.9kg whey powder is added in the step 2), in 1000kg asparagus mud and 40.0kg sucrose composition is used to prepare hair
The fermentation substrate ingredient of ferment asparagus beverage is cooled to 30 DEG C using 90 DEG C of heat treatment 15min.
In the step 2), the fermentation condition for preparing fermented asparagus beverage is that 5% (v/v) plant cream is inoculated in asparagus mud
Bacillus grx16 (Lactobacillus plantarum grx16), in 30 DEG C of fermentation 6h, centrifugation obtains fermented asparagus juice.
In the step 3), the stabilizer includes xanthan gum, pectin, carragheen, is added in the fermented asparagus juice of every 1kg
0.25g xanthan gum, 1.27g pectin and 0.14g carragheen.
The method of the present invention is advanced, scientific, and through the invention, the new fresh asparagus of green is cleaned, dissection, blanching, juicing processing
Asparagus mud is obtained, whey powder and sucrose are added, after mixing, sterilization, inoculated plant lactobacillus ferment is centrifuged to obtain fermentation reed
After bamboo shoot juice, stabilizer is added through homogeneous and obtains a kind of novel fermentation asparagus beverage.
The green asparagus pretreatment of the present invention for being used to prepare fermented asparagus beverage: asparagus is cut into 2~3cm long asparagus section,
Scalding conditions are that 95 DEG C of blanching 1min are mixed by asparagus with deionized water 1:1 after cooling, asparagus mud are made through mashing, 60
At a temperature of DEG C, the ultrasonic wave for being 50W with power uses 90 DEG C to asparagus mud aid in treatment 30min, then by asparagus mud, 15min heat
Processing, is cooled to 30 DEG C.
The fermentation substrate ingredient of the present invention for being used to prepare fermented asparagus beverage are as follows: added in 1000kg asparagus mud
15.9kg whey powder and 40.0kg sucrose, and be heat-treated using 90 DEG C/15min.
Lactic acid bacteria strains of the present invention are as follows: lactobacillus plantarum grx16 (Lactobacillus
Plantarum.grx16), it is preserved in China Committee for Culture Collection of Microorganisms's common micro-organisms center, address: Beijing
The institute 3 of city, North Star West Road, Chaoyang District 1, Institute of Microorganism, Academia Sinica, classification naming are as follows: lactobacillus plantarum grx16
(Lactobacillus plantarum grx16), the deposit date is 2015 August 7, deposit number CGMCC
NO.10921。
The fermentation condition of the present invention for being used to prepare fermented asparagus beverage are as follows: 5% (v/v) plant cream is inoculated in asparagus mud
Bacillus grx16, in 30 DEG C of fermentation 6h, centrifugation obtains fermented asparagus juice.
Stabilizer used in fermented asparagus beverage of the present invention: stabilizer includes xanthan gum, pectin, carragheen, every 1kg's
0.25g xanthan gum, 1.27g pectin and 0.14g carragheen are added in fermented asparagus juice.
The present invention optimizes the preparation method of lactobacillus plantarum grx16 fermented asparagus beverage, with spontaneous fermentation asparagus
Juice and fresh asparagus juice are control discovery: the total antioxidant capacity 1.133 of lactobacillus plantarum grx16 fermented asparagus juice, hydroxy radical
Clearance rate 89.135%, cholesterol micella solubility inhibiting rate 95.294%, nitrite clearance rate 69.141% and nitrosamine
Synthesis blocking rate 76.190% is significantly higher than spontaneous fermentation asparagus juice and fresh asparagus juice, and total reducing power 0.432 is substantially less than certainly
Right fermented asparagus juice and fresh asparagus juice, show lactobacillus plantarum grx16 fermentation improve the anti-oxidant of asparagus juice, norcholesterol,
It removes nitrite and removes nitrosamine ability.
As the improvement of people's living standards, safety, nutrition, the healthy theme for having become food development, utilize the modern times raw
Object fermentation technique gives full play to food and cooperates in flavor, nutrition with functional characteristic, establishes green processing technologies, exploitation side
Just, deliciousness, nutrition, healthy food have become the hot spot that domestic and international food research is attracted attention, and foreign countries are by biotechnology applications in green
The research of color deep processing of farm products enhances our international competitiveness the research topic with strategic importance as the new century.Lactic acid bacteria is protecting
Shield and the nutritive value, sense organ flavor and storage safety that improve juice etc. have played important function.The present invention is logical
It crosses pretreatment and prepares asparagus juice, optimize the preparation condition of lactobacillus plantarum grx16 fermented asparagus juice, analyze fermented asparagus juice wind
Taste substance prepares a kind of novel fermentation asparagus beverage, has great market demand and realistic meaning.
Specific embodiment
Asparagus quality is fresh and tender, and flavor is delicious, tender palatable, is rich in polysaccharide, saponin(e, flavones, amino acid, dietary fiber, dimension
The nutritional ingredients such as raw element and minerals, edible value with higher.Currently, resting on point of asparagus ingredient to the research of asparagus
From in purifying and measurement, and about promoting asparagus nutrition using biofermentation technique and the research of function is seldom.Lactic acid bacteria is protecting
Shield and the nutritive value, sense organ flavor and storage safety that improve juice etc. have played important function.The present invention is logical
It crosses pretreatment and prepares asparagus juice, optimize the preparation method of lactobacillus plantarum GRX16 fermented asparagus juice, analysis fermented asparagus juice
Biological function.
1 asparagus blanching treatment
It is cut into the asparagus section of 2~3cm after green asparagus cleaning, blanching treatment, different blanching treatments pair are carried out to asparagus section
The influence of asparagus juice is as shown in table 1.
Influence of 1 blanching treatment of table to asparagus juice color and nutritional ingredient
Table 1 Effects of hot blanching on color and nutritional components
of asparagus juice
As shown in Table 1, the blanching treatment for carrying out 95 DEG C of blanching 1min to asparagus section keeps asparagus juice effect of color protection best, simultaneously
It is less to component damages each in asparagus juice, coloration a value, flavones, saponin content, reduced sugar and free amine group in asparagus juice at this time
Acid content is respectively -2.853,0.392mg/g, 38.259mg/g, 7.267mg/g and 8.262mg/g.
2 asparagus juicings processing
Asparagus section after blanching treatment is mixed with deionized water 1:1, asparagus mud is made with juice extractor mashing, to asparagus mud point
Not carry out water bath processing, microwave treatment, the processing of ultrasonic wave I and the processing of ultrasonic wave II totally 4 kinds of juicing processing modes, as a result such as table 2
It is shown.
Influence of the juicing processing mode of table 2 to asparagus juice nutritional ingredient
Table 2 Effects of pressing processes on nutritional components of
asparagus juice
As shown in Table 2, yellow in the asparagus juice that asparagus mud is squeezed after different modes are handled compared with untreated asparagus juice
Ketone, content of reducing sugar increase.In 4 kinds of juicing processing modes, asparagus mud is after 60 DEG C, 50W ultrasonic wave juicing processing 30min
Flavones, saponin(e, reduced sugar and free aminoacid content highest in asparagus juice obtained.Therefore, most preferably juicing processing mode is 60
DEG C, 50W ultrasonic wave juicing processing 30min, the flavones of asparagus juice, reduced sugar, saponin(e and free aminoacid content are respectively at this time
0.499mg/g, 8.383mg/g, 38.307mg/g and 8.374mg/g.
3 asparagus sterilization processings
The results are shown in Table 3 for influence of the different sterilization processings to microorganism viable bacteria number in asparagus juice.
Influence of 3 sterilization processing of table to microorganism in asparagus juice
Table 3 Effect of sterilization conditions on microorganisms in
asparagus juice
As shown in Table 3, when sterilizing time is higher than 15min, when sterilization temperature is to 90 DEG C, total plate count is reduced in asparagus juice
To 0.When sterilization temperature is higher than 90 DEG C, coliform, yeast and mold are reduced to 0 in asparagus juice.Therefore, best sterilization
Condition is 90 DEG C of water-bath 15min.
4 asparagus fermentation conditions
Using the asparagus juice of preparation, be inoculated with the lactobacillus plantarum grx16 of 5% (v/v), in 30 DEG C of fermentation 6h, with solid-liquid ratio,
Whey powder additive amount, sugared additive amount are the factor, carry out Box-Behnken test, the results are shown in Table 4.
The Box-Behnken experimental design and result of 4 fermented asparagus juice of table
Table 4 Box-Behnken test design and results of fermented asparagus
juice
Variance analysis is carried out to the data in table 4, the results are shown in Table 5.
The variance analysis of 5 Box-Behnken of table test
Table 5 Analysis of variance of Box-Behnken test
Note: * indicates significant difference (P < 0.05), and * * indicates that difference is extremely significant (P < 0.01).
As shown in Table 5, the regression model of flavones, saponin(e and sensory evaluation scores is extremely significant (P < 0.01), viable count regression model
Significantly (P=0.0402) illustrates regression equation ideal, and fitting degree is good, reliability with higher, can be preferably
Objective result is predicted.According to Design-Expert software optimization, i.e., flavones content, saponin(e contain in fermented asparagus juice
Amount, viable count and sensory evaluation scores maximize, and obtain best asparagus juice fermentation condition: solid-liquid ratio 1:1, whey powder additive amount
For 15.90g/kg, sugared additive amount is 40.00g/kg, and the theoretical value for each ingredient of asparagus juice that ferments under this model is: flavones content
1.12mg/g, saponin content 19.81mg/g, viable count 8.99 × 109CFU/mL, sensory evaluation scores 94.53.In best asparagus juice
Under fermentation condition, each ingredient actual value for measuring asparagus juice is: flavones content 1.12mg/g, saponin content 19.67mg/g, work
Bacterium number 7.21 × 109CFU/mL, sensory evaluation scores 94.00 coincide substantially with model prediction.Therefore, asparagus juice fermentation condition is fixed
Are as follows: solid-liquid ratio 1:1, whey powder additive amount are 15.90g/kg, and sugared additive amount is 40.00g/kg.
5 fermented asparagus juice stabilizers proportion
To optimize fermented asparagus juice addition stabilizer to improve its stability, using xanthan gum, carragheen, pectin as because
Son carries out Box-Behnken test, and the results are shown in Table 6.
The Box-Behnken experimental design and result of 6 stabilizer of table
Table 6 Box-Behnken test design and results of stabilizers
Variance analysis is carried out to the data in table 6 with Design expert software, the results are shown in Table 7.
The variance analysis of 7 Box-Behnken of table test
Table 7 Analysis of variance of Box-Behnken test
Note: * indicates significant difference (P < 0.05), and * * indicates that difference is extremely significant (P < 0.01).
As shown in Table 7, regression model is extremely significant (P=0.0064), loses quasi- item not significantly (P=0.2094), model R2
=0.9570, illustrate that regression equation ideal, reliability with higher can preferably predict objective result.According to
Design-Expert software optimization, i.e., fermented asparagus juice centrifugation rate minimize, obtain best xanthan gum, carragheen and
Pectin additive amount is respectively 0.25g/kg, 0.14g/kg and 1.27g/kg, the centrifugation rate reason for the asparagus juice that ferments under this model
It is 8.30% by value.Under best scalding conditions, the centrifugation rate actual value for measuring asparagus juice is 8.51%, pre- with model
It surveys and coincide substantially.Therefore, stabilizer xanthan gum, carragheen and pectin additive amount be respectively 0.25g/kg, 0.14g/kg and
1.27g/kg。
The biological function of 6 lactobacillus plantarum grx16 fermented asparagus juice is analyzed
Shown in the biological function result table 8 of lactobacillus plantarum grx16 fermented asparagus juice.
The biological function of 8 asparagus juice of table
Table 8 Biological functions of asparagus juice
As shown in Table 8, the total antioxidant capacity of lactobacillus plantarum grx16 fermented asparagus juice, Scavenging action to hydroxyl free radical, gallbladder are solid
Alcohol micella solubility inhibiting rate and nitrite clearance rate are significantly higher than spontaneous fermentation asparagus juice and fresh asparagus juice, and always restore
Power is substantially less than spontaneous fermentation asparagus juice and fresh asparagus juice, this shows that lactobacillus plantarum grx16 fermentation improves the anti-of asparagus juice
Oxidation, norcholesterol remove nitrite and remove nitrosamine ability.
Embodiment 1
It is cut into the asparagus section of 2~3cm after the new fresh asparagus cleaning of 500g green, asparagus section is carried out at 95 DEG C of blanching 1min
Reason, after cooling, asparagus mixes with deionized water 1:1, and 1000g asparagus mud is made through mashing, at a temperature of 60 DEG C, is with power
The ultrasonic wave of 50W adds 16g whey powder and 40g sucrose to asparagus mud aid in treatment 30min in asparagus mud, and at 90 DEG C of sterilizations
15min is managed, is cooled to 30 DEG C, is inoculated with 50g lactobacillus plantarum grx16,30 DEG C of fermentation 6h, centrifugation obtains fermented asparagus juice, adds
Novel fermentation asparagus beverage is made in stabilizer, homogeneous.
Embodiment 2
It is cut into the asparagus section of 2~3cm after the new fresh asparagus cleaning of 500g green, asparagus section is carried out at 95 DEG C of blanching 1min
Reason, after cooling, asparagus mixes with deionized water 1:1, and 1000g asparagus mud is made through mashing, at a temperature of 60 DEG C, is with power
The ultrasonic wave of 50W adds 10g whey powder and 60g sucrose to asparagus mud aid in treatment 30min in asparagus mud, and at 90 DEG C of sterilizations
15min is managed, is cooled to 30 DEG C, is inoculated with 20g lactobacillus plantarum grx16,30 DEG C of fermentation 10h, centrifugation obtains fermented asparagus juice, adds
Novel fermentation asparagus beverage is made in stabilizer, homogeneous.
Embodiment 3
It is cut into the asparagus section of 2~3cm after the new fresh asparagus cleaning of 500g green, asparagus section is carried out at 95 DEG C of blanching 1min
Reason, after cooling, asparagus mixes with deionized water 1:1, and 1000g asparagus mud is made through mashing, at a temperature of 60 DEG C, is with power
The ultrasonic wave of 50W adds 5g whey powder and 60g sucrose to asparagus mud aid in treatment 30min in asparagus mud, and at 90 DEG C of sterilizations
15min is managed, is cooled to 30 DEG C, is inoculated with 50g lactobacillus plantarum grx16,30 DEG C of fermentation 6h, centrifugation obtains fermented asparagus juice, adds
Novel fermentation asparagus beverage is made in stabilizer, homogeneous.
Claims (5)
1. a kind of novel fermentation asparagus beverage preparation method, which comprises the following steps:
Step 1), preparation asparagus mud；
By green new fresh asparagus, cleaned, dissection, blanching, juicing handle to obtain asparagus mud；
Step 2 prepares fermented asparagus juice；
Whey powder and sucrose are added in the asparagus mud obtained through step 1), are sterilized again after mixing, inoculated plant lactobacillus hair
Ferment is centrifuged to obtain fermented asparagus juice；
Step 3) adds stabilizer in the fermented asparagus juice obtained through step 2, obtains a kind of novel fermentation asparagus through homogeneous
Beverage.
2. a kind of novel fermentation asparagus beverage preparation method according to claim 1, which is characterized in that the step 1)
In, it is first that green new fresh asparagus is cleaned, then at 2 ~ 3cm long asparagus section, blanching, scalding conditions then are carried out to asparagus again
It is mixed after cooling by asparagus with deionized water 1:1 for 95 DEG C of 1 min of blanching, asparagus mud is made through mashing, in 60 DEG C of temperature
Under degree, with the ultrasonic wave that power is 50 W to 30 min of asparagus mud aid in treatment, then by asparagus mud using 90 DEG C of heat treatments 15
Asparagus mud is finally cooled to 30 DEG C again by min.
3. a kind of novel fermentation asparagus beverage preparation method according to claim 1, which is characterized in that the step 2
In, 15.9 kg whey powders are added in 1000kg asparagus mud and 40.0 kg sucrose constitute the fermentation for being used to prepare fermented asparagus beverage
Substrate ingredient is cooled to 30 DEG C using 90 DEG C of 15 min of heat treatment.
4. a kind of novel fermentation asparagus beverage preparation method according to claim 1, which is characterized in that the step 2
In, the fermentation condition for preparing fermented asparagus beverage is that 5 %(v/v are inoculated in asparagus mud) lactobacillus plantarum grx16
(Lactobacillus plantarum Grx16), in 30 DEG C of fermentation 6h, centrifugation obtains fermented asparagus juice.
5. a kind of novel fermentation asparagus beverage preparation method according to claim 1, which is characterized in that the step 3)
In, the stabilizer includes xanthan gum, pectin, carragheen, adds 0.25g xanthan gum, 1.27 in the fermented asparagus juice of every 1 kg
G pectin and 0.14g carragheen.
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