CN110506875A - A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink - Google Patents
A kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink Download PDFInfo
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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
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/58—Colouring agents
-
- 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
- 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
- A23V2400/143—Fermentum
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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food technology fields, provide a kind of lactobacillus fermenti and its application in clarification type colour fermentation rice-drink.It ferments rice-drink technique using lactobacillus fermenti MJ production clarification type colour are as follows: using rice include long-grained nonglutinous rice, polished rice, glutinous rice as rice material, it is disseminated after cleaning using natural plants stem leaf extract, again after mashing, gelatinization, liquefaction and saccharification, carry out pasteurize processing, inoculation fermentation lactobacillus MJ, supernatant is filtered to take after fermentation and adds sucrose allotment, homogeneous, it is filling after pasteurize, clarification type colour fermentation rice-drink can be prepared.The clarification type colour ferments, and rice-drink color is bright, color is eye-catching, delicate mouthfeel, has strong meter Xiang and lactic fermentation fragrance and significant oxidation resistance.Clarification type colour fermentation rice-drink prepared by the present invention, color is bright, delicate mouthfeel, sweet and sour taste, has strong lactic fermentation fragrance and significant oxidation resistance, and process is controllable, convenient for batch production.
Description
Technical field
The invention belongs to food technology field, it is related to a kind of lactobacillus fermenti and its in clarification type colour fermentation rice-drink
Application.
Background technique
The consciousness of consumer has apparent selectivity, in addition to the needs of consumer itself, interest, individual character, psychological characteristics
It outside equal subjective factors, depends primarily on " stimulant ", i.e. the feature of percept, feature is obvious, distinguished object
It is easier by consumer alert and keep remember.Color marketing is exactly to want to consume on the basis of understanding and analyzing consumer psychology
Person is thought, is appropriately positioned to commodity, then to product and its packaging be equipped with appropriate color, make commodity high touch, become with
The bridge that consumer links up realizes the unification of " popular feeling-color-commodity ", and the thought of commodity is communicated to consumer, improves marketing
Efficiency.Customer purchasing behavior is had an impact with color, reaches color interest and color is pursued, it will promote commodity
Occupation rate of market increases the economic well-being of workers and staff of enterprise.
Food color instant food pigment is exactly that it is pleasing can to assign food to give food color additive as the main purpose
Color, there is the hobby for increasing food and the important function such as stimulate appetite.Colorant in food industry, which is divided into, to be synthesized
Two class of toner and natural pigment colorant, wherein food synthetic coloring matter are manually organic colorings obtained by synthetic method
Agent has many advantages, such as that strong coloring force, lovely luster, stability is good, easy toning, but research shows that excessive eat artificial synthesized coloring
Agent can cause children ADHD, and there are security risks, in current customer demand food materials back to nature and environmental consciousness and money
Under conditions of source regeneration idea is gradually rooted in the hearts of the people, chemical synthesis artificial tanning agent will gradually withdraw from the market, and with natural
Plant is the mainstream that the edible natural pigment that raw material extracts will become colorant in processed food.Edible natural pigment refers to from plant
The edible coloring material obtained in object and animal tissue and microorganism (culture), the raw material for extracting natural food colour at present are mostly
Vegetable raw material is mainly derived from root, stem, leaf, the berry of wild plant.Reasonable development, using plant extract natural pigment, no
But the cost of edible pigment can be substantially reduced, income is increased, while the propulsion of national environmental protection policy is implemented, agricultural kind
The adjustment for planting industry structure will all be of great significance.
Multicolored glutinous rice is also known as multicolored meal, green smart meal, black meal or flower rice, is China's Zhuang, the tradition of Buyi area
Local delicacies, appearance is colorful, bright in colour, delicious flavour, alcohol is just gentle, is pleasant to the eye and taste, and production follows remote, Du
Pu once write " without green smart meal, keeping my color good " beautiful line for it.Multicolored glutinous rice manufacturing process mainly include select it is high-quality glutinous
Rice, picking dye yielding herb make flower rice dyeing juice, glutinous rice dip dyeing coloring, cook flower five steps of rice, in process engineering
The natural plant pigment (such as maple leaf, red bluegrass extract) used is not only useful and harmless to human body, and has certain drug valence
Value, Ming Dynasty's Compendium of Material Medica are said maple leaf " stopping leak benefit is slept, and strengthening tendons benefiting energy, long term usage is made light of one's life by commiting suicide all the year round ", the Qing Dynasty " companion mountain hall class is debated " cloud
" the red succulence of safflower color, the product of green blood promoting circulation of blood ".Therefore multicolored glutinous rice manufacturing history is long, it is very characteristic, but at present still
Ethnic mimority area are tightly confined to, edible regional scope is narrow, and industrialization degree is low, as can cereal is carried out at liquefied fermentation
Reason develops food liquid kind class, and assigns certain color, it will becomes one of beverage consumption important force, accounts for
According to certain market share.Therefore, it is fresh to be developed using Modern drinks processing technology for color using multicolored glutinous rice producing principle
Gorgeous, noticeable lactobacillus-fermented rice-drink, for expanding national characters food effect, protection national characters culture promotes
Ethnic mimority area are of prosperous economy, enhance national unity, promote common development and be of great significance.
Summary of the invention
The present invention provides one plant of lactobacillus fermentis, are named as lactobacillus fermenti MJ.It is produced using lactobacillus fermenti MJ clear
Clear type colour ferments rice-drink technique are as follows: using rice includes long-grained nonglutinous rice, polished rice, glutinous rice as rice material, is had after cleaning using Yunnan
The natural plants stem leaf extract of long edible history is disseminated, then after mashing, gelatinization, liquefaction and saccharification, carries out pasteurize
Processing, inoculation fermentation lactobacillus MJ are filtered to take supernatant and add sucrose allotment, homogeneous after fermentation, filling after pasteurize,
Clarification type colour fermentation rice-drink can be prepared.The clarification type colour ferments, and rice-drink color is bright, color is eye-catching, delicate mouthfeel,
With strong meter Xiang and lactic fermentation fragrance and significant oxidation resistance.
Technical solution of the present invention:
A kind of lactobacillus fermenti MJ, the lactobacillus fermenti are preserved in Chinese microorganism strain preservation pipe on March 29th, 2019
Reason committee common micro-organisms center, deposit number are CGMCC No.17460, and classification naming is lactobacillus fermenti
Lactobacillus fermentum；China Committee for Culture Collection of Microorganisms's common micro-organisms center address: Beijing
The institute 3 of Chaoyang District North Star West Road 1, postcode: 100101.
Using the method for lactobacillus fermenti MJ processing clearing type colour fermentation rice-drink, steps are as follows:
(1) vegetable colour extracts: it is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1g:
Pure water is added in the mass volume ratio of 180mL, and after extracting 30~40min in 80~90 DEG C of water-baths, stainless steel mesh filters step by step,
Preparation red, green, blue, yellow dye liquor；
(2) dyeing and mashing: using rice as rice material, by the mass volume ratio of solid-liquid ratio 1g:10mL be separately added into it is red,
After green, blue, yellow dye liquor impregnate 5~6h, it is beaten, the time of mashing is suitable without obvious particle with rice juice；
(3) it is gelatinized: rice juice after mashing is placed in 70 DEG C of thermostat water baths, be gelatinized 30~40min；
(4) it liquefies: high-temperatureα-amylase being added in dextrin to final concentration of 30U/g, 85 DEG C of 60~70min of liquefaction；
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 300U/g, with lemon acid for adjusting pH to 4.5,60
It is saccharified after 5~6h under the conditions of DEG C, filters to obtain rice juice fermentation base fluid with 360 mesh filter screens；
(6) it pasteurize: after rice juice fermentation base fluid is carried out pasteurization under the conditions of 68~70 DEG C, 30min, seals standby
With；
(7) it ferments: by 10 in the rice juice that step (6) obtains8CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentations
20h；
(8) it filters: after strainer filtering, being filtered using 1 micron filter bag, collect filtrate；
(9) sucrose, after heating for dissolving, homogeneous under the conditions of 20~30Mpa allotment and homogeneous: are added by the concentration of 6g/100mL
3~5min；
(10) it sterilizes and filling: filling after the 30min that sterilizes under the conditions of 68~70 DEG C.
Beneficial effects of the present invention:
1. the isolated lactobacillus fermenti MJ with good rice juice fermentation character；
2. using red bluegrass, Nyonya is colored, lantra is colored, butterflybush flower cauline leaf is raw material, prepared after extracting resulting red, green
Color, blue, yellow dye liquor are natural plant pigment；
3. applying lactobacillus fermenti MJ, cleaned, dyeing of fermenting, mashing, gelatinization, liquefaction, saccharification treated rice (packet
Include long-grained nonglutinous rice, polished rice, glutinous rice) rice juice, using can be prepared after filter, allotment and homogeneous clarification type colour fermentation rice-drink；
The rice-drink 4. clarification type colour prepared by the present invention ferments, color is bright, delicate mouthfeel, sweet and sour taste, has dense
Strongly fragrant lactic fermentation fragrance and significant oxidation resistance, and process is controllable, convenient for batch production.
Specific embodiment
Below in conjunction with technical solution, a specific embodiment of the invention is further illustrated.
Screening, the identification of one lactobacillus fermenti MJ of embodiment
1. the screening of lactobacillus fermenti MJ
Aseptically, the sweet tea Wine Sample that 1.0g is collected from the ground such as Kunming, Yunnan, maritime, Mengzi, Yangbi is weighed, is added
Enter into the PBS of 10.0mL, after being homogenized 5min, is inoculated into 1% ratio containing 0.1% ascorbic MRS broth bouillon
In, 37 DEG C of Anaerobic culturel 18h.Culture solution after enrichment is subjected to gradient dilution with sterile saline, it is solid in calcium carbonate-MRS
Body culture medium bed board, 37 DEG C of Anaerobic culturels for 24 hours, the molten maximum single colonie of calcium circle of picking from plate.
2. the identification of lactobacillus fermenti MJ
By the isolated doubtful bacterial strain of lactic acid bacteria, saved after expanding culture using glycerol method.And to doubtful bacterium
Strain carries out molecular biology identification, method particularly includes: (1) extract the genome of the doubtful bacterial strain of lactic acid bacteria；(2) with forward primer F:
5 '-AGAGTTTGATCCTGGCTCAG-3 ' and reverse primer R:5 '-TACGGCTACCTTGTTACGACTT-3 ' carry out 16S
RDNA PCR amplification, amplification system are as shown in table 1.
1 PCR amplification system of table
PCR reaction condition is initial denaturation (95 DEG C, 4min)；It is denaturalized (94 DEG C, 30s), anneals (55 DEG C, 30s), extend (72
DEG C, 1.5min), 30 circulations；Finally extend (72 DEG C, 10min), Ago-Gel electricity is carried out to 16S rDNA amplified fragments
Swimming, takes pictures, and records testing result；Successful PCR product will be expanded to be sequenced, after obtaining bacterial strain 16S rDNA sequence, In
It is compared on NCBI using blast program.The result shows that bacterial strain 16S rDNA sequence and lactobacillus fermenti homology be up to 100%,
Homology based on all 16S rDNA variable region sequences is greater than 97.5% standard that can be considered same kind, the bacterial strain
For lactobacillus fermenti, it is named as lactobacillus fermenti MJ.
Antagonistic property of the two lactobacillus fermenti MJ of embodiment to pathogenic bacteria
Diffusion method is punched using agar, research lactobacillus fermenti MJ makees the inhibition of main food-borne pathogens growth and breeding
With.Lactobacillus fermenti MJ is inoculated in MRS broth bouillon, and for 24 hours, 4 DEG C, 5000rpm, centrifugation 10min will for 37 DEG C of Anaerobic culturels
Supernatant collects filtrate through 0.22 μm of filtering with microporous membrane.20 μ L are cultivated for 24 hours and concentration is 1 × 108The indicator bacteria of CFU/mL
Bacterium solution (Escherichia coli ETEC, salmonella typhimurium, shigella flexneri) is added to through high-temperature sterilization and is cooled to 45 DEG C
It in LB solid medium, pours into plate rapidly after being vigorously mixed, is punched on culture medium after culture medium solidification with Oxford cup
(diameter 8mm) is drawn in the supernatant filtrate injection aperture of 90 μ L lactobacillus fermenti MJ culture solutions, and Lactobacillus rhamnosus GG is ginseng
According to, after spreading 4h at room temperature, it is placed in 37 DEG C of insulating boxs and cultivates for 24 hours, measurement antibacterial circle diameter.Lactobacillus fermenti MJ causes 3 plants
The results are shown in Table 2 for the antibacterial activity of germ, and compared with reference strain Lactobacillus rhamnosus GG, lactobacillus fermenti MJ is to Fu Shi will
The bacteriostasis effect of Hayes bacterium is suitable, and it is stronger to the bacteriostasis of Escherichia coli ETEC, salmonella typhimurium, shows
Lactobacillus fermenti MJ all has stronger inhibiting effect to Escherichia coli ETEC, Salmonella typhimurium, shigella flexneri growth.
Bacteriostasis of the 2 lactobacillus fermenti MJ of table to pathogenic bacteria
Note: " ++ " indicates inhibition zone radius 3-6mm；" +++ " indicates inhibition zone radius > 6mm.
The acid producing ability of three lactobacillus fermenti MJ of embodiment
Using NaOH standard solution titration, lactobacillus fermenti MJ is studied in the acid producing ability of different fermentations time (with cream
Acid meter).Lactobacillus fermenti MJ is inoculated in MRS broth bouillon, under 37 DEG C of anaerobic conditions, respectively cultivate 0h, 8h, 16h, for 24 hours,
After 32h, 40h, 48h, 56h, 64h, 4 DEG C, 5000rpm, centrifugation 10min collect supernatant, take supernatant 10mL respectively, be added
Remove CO2Water 20mL is titrated with calibrated 0.1moL/L NaOH standard solution (demarcating according to GB/T 601-2016),
Titration end-point pH value is 8.2, carries out parallel test three times, and using Lactobacillus rhamnosus GG as reference, record consumption NaOH standard is molten
The volume V of liquid0(mL), calculation formula is as follows:
C0The concentration (calibrated solution concentration) of-NaOH standard solution, moL/L.
V0The volume of NaOH standard solution consumed by-titration, mL.
K-is scaled the relationship of lactic acid grams, i.e. the quality that 1mmoLNaOH is equivalent to lactic acid is 0.09g.
V-sample liquid amount, 10mL.
The results are shown in Table 3 for the acid producing ability of lactobacillus fermenti MJ, the acid producing ability and control strain of lactobacillus fermenti MJ
Lactobacillus rhamnosus GG acid producing ability is suitable.
3 lactobacillus fermenti MJ of table produces sour (in terms of lactic acid) ability
Note: not significant (P > 0.05) with expression difference with a line shoulder marking-up parent phase.
Example IV clarification type colour fermentation rice-drink fermentation technology optimization
1. the preparation of plant dye leaching liquor
It is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1:180 (mass volume ratio, g/
ML) pure water is added in ratio, and after extracting 30min in 85 DEG C of water-baths, stainless steel mesh filters step by step, and preparation is red, green, blue
Color, yellow dye liquor.
2. experiment of single factor determines fermentation condition
(1) solid-liquid ratio: 5 portions of each 100g polished rices are weighed and are placed in a beaker, respectively according to 1:6,1:8,1:10,1:12,1:14
The solid-liquid ratio of (mass volume ratio, g/mL), be added it is red green blue be beaten after yellow dye liquor dyeing 5h；70 DEG C of gelatinizations
High-temperatureα-amylase is added by 30U/g final concentration in 35min, and 85 DEG C of liquefaction 65min are added carbohydrase by 300U/g final concentration, use
Lemon acid for adjusting pH is to the 5.5h that is saccharified under the conditions of 4.5,60 DEG C；After the filtering of 360 mesh filter screens, 70 DEG C, carry out Pasteur under the conditions of 30min
Sterilizing；By 109CFU/ml concentration inoculation fermentation lactobacillus MJ, ferment under the conditions of 37 DEG C 20h；After fermentation with 360 mesh filter screens
It after coarse filtration, is filtered using 1 micron filter bag, collects filtrate；Sucrose is added by 6g/100mL concentration, is dissolved by heating, under the conditions of 30Mpa
Homogeneous 3min, it is filling after pasteurize, sensory evaluation scores (sensory evaluation criteria is shown in Table 4) is carried out to colour fermentation rice-drink, is determined
The most suitable solid-liquid ratio of colour fermentation rice-drink.The result shows that the most suitable solid-liquid ratio of clarification type colour fermentation rice-drink is 1:12.
(2) inoculum concentration: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable material of 1:12 (mass volume ratio, g/mL)
Liquor ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h；It is gelatinized, liquefies, is saccharified, filters, goes out by above-mentioned condition
After bacterium processing, 10 are pressed respectively6CFU/mL、107CFU/mL、108CFU/mL、109CFU/mL、1010CFU/mL concentration inoculation fermentation cream
Bacillus MJ, ferment 20h under the conditions of 37 DEG C；It after fermentation with after 360 mesh filter screen coarse filtration, is filtered, is collected using 1 micron filter bag
Filtrate；Sucrose is added by 6g/100mL concentration, is dissolved by heating, homogeneous 3min, filling after pasteurize under the conditions of 30Mpa, to coloured silk
Color fermentation rice-drink carries out sensory evaluation scores (sensory evaluation criteria is shown in Table 4), determines the most suitable inoculum concentration of colored fermentation rice-drink.Knot
Fruit shows that the most suitable inoculum concentration of clarification type colour fermentation rice-drink is 108CFU/mL。
(3) fermentation time: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable of 1:12 (mass volume ratio, g/mL)
Solid-liquid ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h；Be gelatinized, liquefaction, saccharification, filter by above-mentioned condition,
After sterilization treatment, by 108CFU/mL optimum concentration inoculation fermentation lactobacillus MJ, the 14h, 16h that ferments respectively under the conditions of 37 DEG C,
18h,20h,22h；It after fermentation with after 360 mesh filter screen coarse filtration, is filtered using 1 micron filter bag, collects filtrate；By 6g/100mL
Concentration adds sucrose, dissolves by heating, and homogeneous 3min, filling after pasteurize under the conditions of 30Mpa, carries out to colour fermentation rice-drink
Sensory evaluation scores (sensory evaluation criteria is shown in Table 4) determine the most suitable fermentation time of colored fermentation rice-drink.The result shows that clarification type
The most suitable fermentation time of colour fermentation rice-drink is 20h.
(4) sucrose addition: 5 portions of each 100g polished rices are weighed and are placed in a beaker, most by 1:12 (mass volume ratio, g/mL)
Suitable solid-liquid ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h；By above-mentioned condition gelatinization, liquefaction, saccharification, mistake
After filter, sterilization treatment, by 108CFU/mL optimum concentration inoculation fermentation lactobacillus MJ, ferment 20h under the conditions of 37 DEG C；It has fermented
It after the filtering of 360 mesh filter screen of Cheng Houyong, is filtered using 1 micron filter bag, collects filtrate；4g/100mL, 5g/100mL, 6g/ are pressed respectively
100mL, 7g/100mL, 8g/100mL concentration add sucrose, dissolve by heating, and homogeneous 3min under the conditions of 30Mpa is filled after pasteurize
Dress carries out sensory evaluation scores (sensory evaluation criteria is shown in Table 4) to colour fermentation rice-drink, determines the most suitable sugarcane of colored fermentation rice-drink
Sugared additive amount.The result shows that the most suitable sucrose addition of clarification type colour fermentation rice-drink is 6g/100mL.
4 clarification type colour of table fermentation rice-drink sensory evaluation criteria
The rice-drink zymotechnique 3. optimization of orthogonal test clarification type colour ferments
According to solid-liquid ratio (A), inoculum concentration (B), fermentation time (C), sucrose addition (D) single factor experiment sensory evaluation scores
As a result the level (being shown in Table 5) of each factor is chosen.
5 clarification type colour of table fermentation rice-drink factor and water-glass
Design 4 factor L9(34) orthogonal experiment (being shown in Table 6), using sensory evaluation scores as evaluation index, determine clarification type colour ferment
The optimum process condition of rice-drink.Orthogonal experiments (being shown in Table 6) show that each factor influences primary and secondary sequence are as follows: inoculum concentration > hair
Ferment time > sucrose addition > solid-liquid ratio, optimum process A1B2C2D2, sensory evaluation scores are up to 79.7, because of its optimization technique
With theoretical technique A3B2C1D2Inconsistent, experience confirmatory test proves that orthogonal optimization technique sensory evaluation scores are higher than theoretical technique, and have compared with
Good repeatability.It is thus determined that clarification type colour fermentation rice-drink zymotechnique is A1B2C2D2, i.e. solid-liquid ratio (g/mL) is 1:10,
Inoculum concentration is 108CFU/mL, fermentation time 20h, sucrose addition 6%.
6 clarification type colour of table fermentation rice-drink orthogonal experiments
The physicochemical and microbial index of five clarification type colour of embodiment fermentation rice-drink product
After fermentation, it with after the filtering of 360 mesh filter screens, is filtered using 1 micron filter bag, collects filtrate；It is dense by 6g/100mL
Degree adds sucrose, and homogeneous 3min carries out allotment and homogeneous under the conditions of 30Mpa；Again through pasteurize, filling get product.Take finished product
Sample measures pH, NaOH titration measuring using direct titrimetric method detection reduced sugar, Kjeldahl's method detection protein, pH meter
Total acid, potassium dichromate colorimetric method measure ethanol content, main physical and chemical index result such as 7 institute of table of clarification type colour fermentation rice-drink
Show.
The main physical and chemical index of 7 clarification type colour of table fermentation rice-drink
Microbiological indicator is detected by GB/T 4789.18-2010 method, and the results are shown in Table 8, total plate count, coliform
Group, staphylococcus aureus, salmonella are not detected.
The major microorganisms index of 8 clarification type colour of table fermentation rice-drink
Note: "-" expression is not detected.
The antioxidant activity of six clarification type colour of embodiment fermentation rice-drink product
Research shows that cancer, aging or Other diseases are mostly related to having for excessive free radicals.Resisting oxidation free radical
It is i.e. anti-oxidant effectively to overcome harm brought by free radical, so anti-oxidant always health care product, functional food are most important
One of functional demand.Currently, mostly by detection food to the removing energy of DPPH free radical and ABTS radical cation
Power indicates its antioxidative power.Wherein DPPH free radical scavenging activity measuring method: 200 μ L samples are added in 10mL test tube
Solution adds 2mL DPPH working solution, and oscillation shakes up, and measurement is A sample in 517nm absorbance value, is protected from light standing at room temperature
After 30min, measuring the light absorption value at 517nm is A pairs, and each sample measures three times, calculation formula are as follows:ABTS+Free radical scavenging activity measuring method: take 20 μ L measurement liquid that test tube is added
In, add 2mLABTS+Light absorption value is measured at 734nm as A sample after testing liquid concussion, 6min is protected from light, at 734nm
Measuring absorbance is A pairs, and each sample measures three times, calculation formula are as follows: It is clear
Clear type colour fermentation rice-drink is anti-oxidant, and the results are shown in Table 9, compared with before fermentation, DPPH and ABTS+Radical scavenging activity
52.22% (P < 0.05), 41.87% (P < 0.05) is respectively increased in power, and oxidation resistance dramatically increases.
9 clarification type colour of table fermentation rice-drink fermentation front and back free radical scavenging activity compares
Note: same row shoulder mark difference indicates significant difference (P < 0.05).
Claims (2)
1. a kind of lactobacillus fermenti MJ, which is characterized in that the lactobacillus fermenti is preserved in China Microbiological bacterium on March 29th, 2019
Kind preservation administration committee common micro-organisms center, deposit number are CGMCC No.17460, and classification naming is lactobacillus fermenti
Lactobacillus fermentum；China Committee for Culture Collection of Microorganisms's common micro-organisms center address: Beijing
The institute 3 of Chaoyang District North Star West Road 1, postcode: 100101.
2. the method for application lactobacillus fermenti MJ processing clearing type colour described in claim 1 fermentation rice-drink, feature exist
In steps are as follows:
(1) vegetable colour extracts: it is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1g:
Pure water is added in the mass volume ratio of 180mL, and after extracting 30~40min in 80~90 DEG C of water-baths, stainless steel mesh filters step by step,
Preparation red, green, blue, yellow dye liquor；
(2) it dyeing and mashing: using rice as rice material, is separately added by the mass volume ratio of solid-liquid ratio 1g:10mL red, green
After color, blue, yellow dye liquor impregnate 5~6h, it is beaten, the time of mashing is suitable without obvious particle with rice juice；
(3) it is gelatinized: rice juice after mashing is placed in 70 DEG C of thermostat water baths, be gelatinized 30~40min；
(4) it liquefies: high-temperatureα-amylase being added in dextrin to final concentration of 30U/g, 85 DEG C of 60~70min of liquefaction；
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 300U/g, with lemon acid for adjusting pH to 4.5,60 DEG C of items
It is saccharified after 5~6h under part, filters to obtain rice juice fermentation base fluid with 360 mesh filter screens；
(6) it pasteurize: after rice juice fermentation base fluid is carried out pasteurization under the conditions of 68~70 DEG C, 30min, seals spare；
(7) it ferments: by 10 in the rice juice that step (6) obtains8CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentation 20h；
(8) it filters: after strainer filtering, being filtered using 1 micron filter bag, collect filtrate；
(9) allotment and homogeneous: adding sucrose by the concentration of 6g/100mL, after heating for dissolving, homogeneous 3 under the conditions of 20~30Mpa~
5min；
(10) it sterilizes and filling: filling after the 30min that sterilizes under the conditions of 68~70 DEG C.
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| CN111109487A (en) * | 2020-01-22 | 2020-05-08 | 福州大学 | Fermented red rice beverage and preparation method thereof |
| CN113528400A (en) * | 2021-08-18 | 2021-10-22 | 兰州大学 | Lactobacillus fermentum with hexavalent chromium ion reducing capability and application thereof |
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| CN106690004A (en) * | 2016-11-15 | 2017-05-24 | 广西大学 | Production technology of plant pigment five-color glutinous rice |
| CN107334024A (en) * | 2017-08-02 | 2017-11-10 | 集美大学 | A kind of preparation method for the rice beverage that ferments |
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| CN105754897A (en) * | 2016-04-07 | 2016-07-13 | 金健米业股份有限公司 | Lactic acid bacterial strain for food fermentation, fermenting agent and application thereof |
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