CN110403113A - A kind of bioprocessing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice - Google Patents

Abstract

The invention discloses a bioprocessing method for compound fruit and vegetable juice rich in lactic acid bacteria active polysaccharide, comprising the following steps: (1) washing fruits and removing seeds, washing and crushing vegetables, enzymatic hydrolysis, adding water and adding sugar to obtain crude fruit and vegetable juice , wherein each 100 parts of crude fruit and vegetable juice contains 20-40 parts of fruit juice, 20-40 parts of vegetable juice, 0.5-2 parts of one or more mixed sugars in glucose, fructose, sucrose and lactose, and the rest are made of pure The water is replenished, wherein the preferred sugar is lactose, and the addition amount is 0.5-1.5 part; (2) the crude fruit and vegetable juice is sterilized for 15-45 minutes under the condition of 65-85 ℃; Fermentation at 30-40°C for 2-7 days; (4) taking clear juice after centrifugation to obtain a vegetable juice rich in lactic acid bacteria polysaccharide (5) blending to a suitable taste; (6) sterilizing and filling to obtain a compound rich in lactic acid bacteria exopolysaccharide Fruit and vegetable juice products. The present invention has the advantages of fruit juice and vegetable juice, and has balanced nutrition and health care functions. The invention utilizes exopolysaccharide-producing lactic acid bacteria to ferment fruit and vegetable juice, and in situ produces exopolysaccharide, which can not only increase the stability of the fruit and vegetable juice, but also increase the physiologically active substances of the fruit and vegetable juice, and endow the fruit and vegetable juice with more health-care functions. , in line with people's pursuit of green, healthy diet requirements, has broad market prospects.

Description

A kind of bioprocessing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice

technical field

The invention relates to a biological processing method for compound fruit and vegetable juice rich in lactic acid bacteria active polysaccharide, belonging to the field of fruit and vegetable deep processing.

Background technique

Judging from the overall per capita consumption capacity of fruit and vegetable juice beverages, my country's per capita juice consumption is still in its infancy. Not only is it far from the consumption amount of US$99 per person in Japan, but even in Taiwan, which has similar eating habits, the per capita consumption of fruit juice is more than 2 times different, and the consumption potential in the future is huge.

In recent years, fruit and vegetable juices with new texture characteristics are represented by fermented products. Fermented fruit and vegetable juice preserves the nutrients of fruits to the greatest extent by fermenting fruits and vegetables, and has a unique flavor of fermented fruits and vegetables, and a large amount of nutrients such as amino acids and organic acids are produced during the fermentation process. At the same time, fermentation also produces a large amount of probiotic metabolites, which help to improve the intestinal environment and improve human immunity. Fermented fruit and vegetable juice is very popular in Europe, America, Japan and South Korea, but it is still in its infancy in my country.

Lactic acid bacteria (LAB) are a class of non-bud-saturated, Gram-positive bacteria that utilize sugar fermentation to produce lactic acid. In the food industry, lactic acid bacteria are widely used. They produce an important secondary metabolite-exopolysaccharide (EPS) in the process of growth and metabolism. Adsorption, lowering blood pressure, lowering cholesterol, antioxidant, anti-tumor, anti-ulcer, anti-virus, improving intestinal micro-ecological environment, enhancing human immunity and other nutritional and health care functions, can be used as stabilizer, emulsifier, preservative, film-forming agent It is widely used in food, medical, pharmaceutical and chemical fields, and is an important active polysaccharide.

The use of high-yielding exopolysaccharide lactic acid bacteria as food fermentation has unique advantages: (1) Lactic acid bacteria are recognized as safe food-grade microorganisms, and the exopolysaccharides produced by them are also recognized as safe food additives, in line with the concept of green and healthy (2) Lactic acid bacteria exopolysaccharides can be directly produced in fermented food systems, eliminating the need for complicated processes such as separation and purification; (3) Lactic acid bacteria exopolysaccharides can also play the role of food additives, giving them excellent rheological properties. The good texture and taste of fermented products can improve product quality without adding other stabilizers, thickeners, etc., and reduce product costs; (4) Lactic acid bacteria exopolysaccharides have certain molecular co-colors and stabilize phenolic substances such as anthocyanins. (5) The important biological activity of Lactobacillus exopolysaccharide further improves the nutritional and health care value of the product.

Studies have shown that the excellent rheological properties of lactic acid bacteria exopolysaccharides endow fermented products with good texture and taste, without the need to add other stabilizers and thickeners, and can be widely used in traditional fermented beverages, such as kefir dairy products, horse Milk wine and fermented milk beverages, etc. Therefore, in view of the characteristics of fruit and vegetable juice products that must maintain good rheology, texture and stability, the use of lactic acid bacteria to ferment fruit and vegetable juice to produce fruit and vegetable juice products rich in active polysaccharides can improve the texture of fruit and vegetable juice products, increase the taste, and molecular color. The stability of phenolic substances such as juice anthocyanins, etc. Therefore, it is of great significance to control and use exopolysaccharide-producing lactic acid bacteria as a functional starter to innovate and upgrade the processing technology and product types of fruit and vegetable juice, and to improve the stability, texture characteristics and nutritional and health care value of fruit and vegetable juice products.

SUMMARY OF THE INVENTION

Purpose of the invention: Green, nutrition and health care are the higher requirements of modern people for food. Fruits and vegetables contain a large amount of vitamins, polyphenols and other physiologically active substances and carbohydrates, amino acids, dietary fibers and other nutrients, which can regulate intestinal flora. , Promote digestion, reduce fat and cholesterol, soften blood vessels, lower blood pressure, eliminate fatigue, beauty and skin care, delay aging and other functions, which are deeply loved by consumers. However, due to the poor stability of fruit and vegetable juice, the product often needs to add a stabilizer, which does not meet the requirements of people's pursuit of green and healthy diet. It can not only increase the stability of the fruit and vegetable juice, but also increase the physiological active substances of the fruit and vegetable juice, and endow the fruit and vegetable juice with more health-care functions.

In order to solve the above-mentioned technical problem, the present invention discloses a kind of biological processing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice, comprises the following steps:

(1) Wash the fruit, remove the core and remove the seeds, wash the vegetables and pulverize, and obtain crude fruit and vegetable juice after enzymolysis, adding water, and adding sugar;

(2) the crude fruit and vegetable juice obtained in step (1) is pasteurized;

(3) inoculate the extracellular polysaccharide lactic acid bacteria in the crude fruit and vegetable juice after pasteurization, obtain the crude fruit and vegetable juice rich in lactic acid bacteria extracellular polysaccharide after fermentation;

(4) get clear juice after centrifugation of the crude fruit and vegetable juice rich in lactic acid bacteria extracellular polysaccharide obtained in step (3) and obtain the vegetable juice rich in lactic acid bacteria extracellular polysaccharide;

(5) adding flavoring agent to the extracellular polysaccharide vegetable juice rich in lactic acid bacteria obtained in step (4), and being deployed to a suitable taste;

(6) The prepared lactic acid bacteria-rich extracellular polysaccharide vegetable juice obtained in step (5) is subjected to ultra-high temperature instantaneous sterilization and filling to obtain a lactic acid bacteria-rich extracellular polysaccharide vegetable juice product.

In step (1), described fruit can be apple, pear, grape, papaya, watermelon, tomato, peach, hawthorn etc., vegetable is cabbage, broccoli, celery, lettuce, cabbage etc. Fruits and vegetables can be pulverized and then mixed, or fruits and vegetables can be mixed first and then pulverized; the enzyme used for enzymolysis is a composite enzyme of cellulase and pectinase, and the ratio of the two enzymes is 1:2-1 : 5, the amount of compound enzyme added is 0.5-2wt% of the raw materials of fruits and vegetables, and the enzyme is hydrolyzed at room temperature for 1-4 hours. The crude fruit and vegetable juice is 20-40 parts of fruit juice, 20-40 parts of vegetable juice, 0.5-2 parts of one or more mixed sugars of glucose, fructose, sucrose and lactose per 100 parts of crude fruit and vegetable juice, The rest are filled with pure influent water, wherein the preferred sugar is lactose, and the added amount is 0.5-1.5 parts.

In step (2), the pasteurization temperature is 65-85° C., and the time is 15-45 minutes.

In step (3), the inoculum amount of the exopolysaccharide-producing lactic acid bacteria is that the number of lactic acid bacteria in the crude fruit and vegetable juice reaches 10 ⁶ -10 ⁸ log ₁₀ CFU/mL, the fermentation temperature is 30-40° C., and the fermentation time is 2-7 days.

In step (4), the centrifugal rotation speed is 5000-10000 rpm/min, and the centrifugal time is 5-10 minutes.

Beneficial effects:

1. The present invention contains both fruit juice and vegetable juice, which fully utilizes the advantages of fruit juice and vegetable juice, and has more comprehensive nutritional and physiological functions.

2. The present invention utilizes exopolysaccharide-producing lactic acid bacteria to ferment fruit and vegetable juice, and produces exopolysaccharide in situ, which can not only increase the stability of the fruit and vegetable juice, but also increase the physiologically active substances of the fruit and vegetable juice, giving the fruit and vegetable juice more energy. health function.

Description of drawings

none

Detailed ways

The present invention can be better understood from the following examples. The contents described in the embodiments are only used to illustrate the present invention, and should not and will not limit the present invention described in detail in the claims.

Example 1

(1) Wash the apples, remove the cores and then crush them, wash and crush the cabbage, mix 40 parts of the crushed apples and 20 parts of the crushed cabbage, and add cellulose with a ratio of 1:2 by weight of the raw materials. Enzyme and pectinase compound enzyme, enzymolysis at room temperature for 2 hours, adding 0.5wt% of lactose to obtain crude fruit and vegetable juice;

(2) the crude fruit and vegetable juice obtained in step (1) was sterilized at 65°C for 45 minutes;

(3) inoculate the extracellular polysaccharide Lactobacillus plantarum FM-L1-3 in the crude fruit and vegetable juice after pasteurization (the present invention takes Lactobacillus plantarum FM-L1-3 as an example, and the strain preservation number is CGMCC No.10178 , Preservation unit name: General Microbiology Center of China Microbial Culture Collection Management Committee, Preservation Unit Address: No. 3, Courtyard 1, Beichen West Road, Chaoyang District, Beijing, Preservation Date: January 6, 2015, Classification Name: Lactobacillus plantarum ( Lactobacillus plantarum).), fermented at 37°C for 2 days to obtain crude fruit and vegetable juice rich in lactobacillus exopolysaccharides;

(4) the crude fruit and vegetable juice rich in lactic acid bacteria exopolysaccharide obtained in step (3) is obtained after centrifugation for 10 minutes at 5000rpm/min rotating speed and clear juice is obtained to obtain vegetable juice rich in lactic acid bacteria extracellular polysaccharide;

(5) adding flavoring agent to the extracellular polysaccharide vegetable juice rich in lactic acid bacteria obtained in step (4), and being deployed to a suitable taste;

(6) The prepared lactic acid bacteria exopolysaccharide-rich vegetable juice obtained in step (5) is sterilized at 135° C. for 3 seconds, and after filling, a lactic acid bacteria exopolysaccharide-rich compound fruit and vegetable juice product is obtained.

Example 2

(1) After crushing 30 parts of mango and 30 parts of broccoli, add 1 wt % of cellulase and pectinase compound enzyme in a ratio of 1:5, enzymatically hydrolyze 4 hours at room temperature, and add 2 wt % of glucose to obtain crude fruit and vegetable juice;

(2) the crude fruit and vegetable juice obtained in step (1) was sterilized at 85°C for 15 minutes;

(3) Inoculate the pasteurized crude fruit and vegetable juice into the exopolysaccharide-producing Lactobacillus delbrueckii subsp. bulgaricus (Strain preservation number: CICC 20254), fermented at 37°C for 4 days to obtain crude fruit and vegetable juice rich in lactobacillus exopolysaccharides;

(4) the crude fruit and vegetable juice rich in lactic acid bacteria exopolysaccharide obtained in step (3) is centrifuged for 5 minutes at 10000rpm/min rotating speed, and clear juice is obtained to obtain vegetable juice rich in lactic acid bacteria exopolysaccharide;

(5) adding flavoring agent to the extracellular polysaccharide vegetable juice rich in lactic acid bacteria obtained in step (4), and being deployed to a suitable taste;

(6) The prepared lactic acid bacteria exopolysaccharide-rich vegetable juice obtained in step (5) is sterilized at 130° C. for 5 seconds, and after filling, a lactic acid bacteria exopolysaccharide-rich compound fruit and vegetable juice product is obtained.

Example 3

(1) After crushing 40 parts of apples and hawthorn with a mass ratio of 1:1, 30 parts of broccoli and celery with a mass ratio of 1:2, add 2wt% of cellulase and pectinase with a ratio of 1:3 Compound enzyme, enzymolysis at room temperature for 1 hour, adding 1wt% glucose and 1wt% lactose to obtain crude fruit and vegetable juice;

(2) the crude fruit and vegetable juice obtained in step (1) was sterilized at 80°C for 20 minutes;

(3) Inoculate the pasteurized crude fruit and vegetable juice with Lactobacillus helveticus producing exopolysaccharide (Strain preservation number: CICC 24071), fermented at 35°C for 5 days to obtain crude fruit and vegetable juice rich in lactobacillus exopolysaccharide;

(4) the crude fruit and vegetable juice rich in lactic acid bacteria exopolysaccharide obtained in step (3) is centrifuged for 8 minutes at 8000rpm/min rotating speed and get clear juice to obtain vegetable juice rich in lactic acid bacteria extracellular polysaccharide;

(5) adding flavoring agent to the extracellular polysaccharide vegetable juice rich in lactic acid bacteria obtained in step (4), and being deployed to a suitable taste;

(6) The prepared lactic acid bacteria exopolysaccharide-rich vegetable juice obtained in step (5) is sterilized at 132° C. for 4 seconds, and after filling, a lactic acid bacteria exopolysaccharide-rich compound fruit and vegetable juice product is obtained.

The present invention provides a bioprocessing method for the compound fruit and vegetable juice rich in lactic acid bacteria active polysaccharide. There are many specific methods and approaches for realizing the technical solution. The above are only the preferred embodiments of the present invention. For those of ordinary skill, without departing from the principle of the present invention, several improvements and modifications can also be made, and these improvements and modifications should also be regarded as the protection scope of the present invention. All components not specified in this embodiment can be implemented by existing technologies.

Claims (7)

1. a kind of bioprocessing method that is rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice, is characterized in that, comprises the steps: (1) Wash the fruit, remove the core and remove the seeds, wash the vegetables and pulverize, and obtain crude fruit and vegetable juice after enzymolysis, adding water, and adding sugar; (2) the crude fruit and vegetable juice obtained in step (1) is pasteurized; (3) inoculate the extracellular polysaccharide-producing lactic acid bacteria in the crude fruit and vegetable juice after pasteurization, obtain the crude fruit and vegetable juice rich in lactic acid bacteria extracellular polysaccharide after fermentation; (4) get clear juice after centrifugation of the crude fruit and vegetable juice rich in lactic acid bacteria extracellular polysaccharide obtained in step (3) to obtain vegetable juice rich in lactic acid bacteria extracellular polysaccharide; (5) adding flavoring agent to the extracellular polysaccharide vegetable juice rich in lactic acid bacteria obtained in step (4), and being deployed to a suitable taste; (6) The prepared lactic acid bacteria exopolysaccharide-rich vegetable juice obtained in step (5) is subjected to ultra-high temperature instantaneous sterilization and filling to obtain a lactic acid bacteria exopolysaccharide-rich compound fruit and vegetable juice product. 2. a kind of bioprocessing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (1), described fruit can be apple, pear, grape, papaya, watermelon, Tomatoes, peaches, hawthorn, etc. Vegetables are cabbage, broccoli, celery, lettuce, cabbage, etc. The fruits and vegetables may be crushed separately and then mixed or the fruits and vegetables may be mixed and then crushed. 3. a kind of bioprocessing method that is rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (1), the enzyme that described enzymolysis is used is cellulase and pectinase. In the compound enzyme, the ratio of the two enzymes is 1:2-1:5, the amount of the compound enzyme added is 0.5-2wt% of the raw materials of fruits and vegetables, and the enzyme is hydrolyzed at room temperature for 1-4 hours. 4. a kind of bioprocessing method that is rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (1), described crude fruit and vegetable juice is every 100 parts of crude fruit and vegetable juice containing juice 20 -40 parts, 20-40 parts of vegetable juice, 0.5-2 parts of one or more mixed sugars of glucose, fructose, sucrose and lactose, the rest are filled with pure feed water, wherein the preferred sugar is lactose, add The amount is 0.5-1.5 servings. 5. a kind of bioprocessing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (2), described pasteurization temperature is 65-85 ℃, and the time is 15 -45 minutes. 6. a kind of bioprocessing method that is rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (3), described extracellular polysaccharide lactic acid bacteria inoculum inoculum is the amount of lactic acid bacteria in the crude fruit and vegetable juice 10 ⁶ -10 ⁸ log ₁₀ CFU/mL is reached, the fermentation temperature is 30-40°C, and the fermentation time is 2-7 days. 7. a kind of bioprocessing method rich in lactic acid bacteria active polysaccharide compound fruit and vegetable juice according to claim 1, is characterized in that, in step (4), described centrifugal rotating speed is 5000-10000rpm/min, and centrifugal time is 5- 10 minutes.