CN110506876A - A kind of lactobacillus fermenti and its application in muddy type colour fermentation rice-drink - Google Patents
A kind of lactobacillus fermenti and its application in muddy 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
Abstract
The invention belongs to food technology fields, provide a kind of lactobacillus fermenti and its application in muddy type colour fermentation rice-drink.Technique are as follows: using rice as raw material, disseminated after cleaning using natural plants stem leaf extract；Again after mashing, gelatinization, liquefaction and saccharification, addition sucrose and stabilizer allotment, then after homogeneous and pasteurize processing, inoculation fermentation lactobacillus ferment prepares muddy type colour fermentation rice-drink.Muddiness type colour fermentation rice-drink prepared by the present invention, color clear, color be eye-catching, delicate mouthfeel, structural state are uniform, with strong meter Xiang and lactic fermentation fragrance, contain crude fibre and lactic acid bacteria, with promotion gastrointestinal peristalsis and significant anti-oxidation function, 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 muddy type colour fermentation rice-drink
Application.
Background technique
With the sustainable growth of beverage consumption demand, when the beverage industry in coming years China will be in high speed development
Phase, but under big healthy background condition, consumer will be higher and higher to the promotion health requirements of beverage.Lactobacillus-fermented cereal drink
Material, using Modern drinks production technology, is formed through lactobacillus-fermented using cereal as primary raw material, because it contains crude fibre, cream
The ingredients such as sour bacterium and its functional metabolic product have and promote the biology such as gastrointestinal peristalsis, anti-alimentary tract cancer, preventing hypertension
Effect.According to estimates in the epoch of 21 century big health, lactobacillus-fermented cereal beverage will will receive the vast welcome of consumer.So
And beverage industry competition will be more and more fiery, how in keen competition, occupies the biggish market share, will be lactic acid bacteria
The matter of utmost importance that fermented cereal beverage enterprise considers.
Color or color are the first sense organ elements that consumer contacts commodity, are the needs, emerging in addition to consumer itself
Outside the subjective factors such as interest, individual character, decide whether one of the main influencing factors for buying commodity, the apparent commodity of color character
More easily cause consumer alert and keeps memory.The appropriate color of product is assigned to reach to have an impact customer purchasing behavior
Color interest and color are pursued, it will the occupation rate of market for improving commodity increases the economic well-being of workers and staff of enterprise.In numerous colors,
Red represents lucky, ardent, bold and unrestrained；Green represents health, vigor, hope；Yellow represents noble and brisk；Blue represents
It is vast and tolerant.Using Color marketing strategy, development set nutrition, health care, color are drunk in the colored lactobacillus-fermented rice of one
Material reaches the harmony of health pursuit and color interest, will can promote the occupation rate of market of the beverage products.
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, is pleasant to the eye and taste, and production follows remote, and Tu Fu is once for it
Write " without green smart meal, keeping my color good " beautiful line.Natural plant pigment (such as maple leaf, red bluegrass extract) is not only to human body
It is useful and harmless, and have certain drug value, Ming Dynasty's Compendium of Material Medica says maple leaf, and " 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 production is gone through
History is long, very characteristic, but is still tightly confined to ethnic mimority area at present, and edible regional scope is narrow, and industrialization degree is low.Cause
This, researches and develops bright in luster, noticeable coloured silk using modern grain, beverage processing technology according to multicolored glutinous rice producing principle
Color lactobacillus-fermented rice-drink promotes ethnic mimority area of prosperous economy, protects national characters to cereal crops added value of product is improved
Culture is of great significance.
Summary of the invention
The present invention provides one plant of lactobacillus fermentis, are named as lactobacillus fermenti MJ.It is mixed using lactobacillus fermenti MJ production
Turbid type colour ferments rice-drink technique are as follows: using rice includes long-grained nonglutinous rice, polished rice, glutinous rice as raw material, is had after cleaning using Yunnan long-drawn-out
The natural plants stem leaf extract dip dyeing of edible history long；Again after mashing, gelatinization, liquefaction and saccharification, sucrose and stabilization are added
Agent allotment, then after homogeneous and pasteurize processing, inoculation fermentation lactobacillus MJ fermentation can prepare muddy type colour fermentation rice drink
Material.The muddiness type colour ferments, and rice-drink color clear, color be eye-catching, delicate mouthfeel, and structural state is uniform, has strong rice
Fragrant and lactic fermentation fragrance has containing crude fibre and lactic acid bacteria and promotes gastrointestinal peristalsis 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 that lactobacillus fermenti MJ processes muddy type colour fermentation rice-drink, its step are as follows:
(1) vegetable colour extracts: respectively using red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf as raw material, by 1g:
Pure water is added in the mass volume ratio of 200mL, 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, mashing is suitable without obvious particle to rice juice；
(3) it is gelatinized: the 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 20U/g, 85 DEG C of 60~70min of liquefaction；
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 200U/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 deploys: in rice juice fermentation base fluid, pressing 5,0.02,0.04,0.04 mass volume ratio (g/100mL) respectively
Sucrose, xanthan gum, sodium carboxymethylcellulose, sodium alginate is added to be deployed, 3~5min of homogeneous under the conditions of 20~30Mpa turns
Fermentor is moved to, pasteurization 30min under the conditions of 68~70 DEG C；
(7) it ferments: by 10 in the rice juice deployed8After CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentation 22h
It is filling to get finished product.
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. lactobacillus fermenti MJ is inoculated into cleaned, dyeing, mashing, gelatinization, liquefaction, saccharification, allotment, homogeneous, Pasteur
In rice (including long-grained nonglutinous rice, polished rice, glutinous rice) rice juice after sterilization processing, then it is fermented after, muddy type colour fermentation rice can be prepared
Beverage；
The rice-drink 4. muddiness type colour prepared by the present invention ferments, color clear, color are eye-catching, delicate mouthfeel, organize shape
State is uniform, has strong meter Xiang and lactic fermentation fragrance, containing crude fibre and lactic acid bacteria, with promotion gastrointestinal peristalsis and significantly
Anti-oxidation function, 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 muddiness type colour fermentation rice-drink fermentation technology optimization
1. prepared by plant dye
It is respectively extraction raw material with red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf, by 1:200 (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 20U/g final concentration in 30min, and 85 DEG C of liquefaction 60min are added carbohydrase by 200U/g final concentration, use
Lemon acid for adjusting pH is to the 5h that is saccharified under the conditions of 4.5,60 DEG C；360m strainer filtering must ferment base fluid；It is added by 6g/100mL concentration
Sucrose, under the conditions of 30Mpa after homogeneous 3min, pasteurization 30min under the conditions of 70 DEG C；By 109CFU/mL concentration inoculation fermentation cream
It is filling after bacillus MJ, the 20h that ferments under the conditions of 37 DEG C, sensory evaluation scores (sensory evaluation criteria is carried out to each colored fermentation rice-drink
It is shown in Table the most suitable solid-liquid ratio for 4) determining colored fermentation rice-drink.The result shows that the most suitable feed liquid of muddy type colour fermentation rice-drink
Than for 1:10.
(2) sucrose addition: 5 portions of each 100g polished rices are weighed and are placed in a beaker, most by 1:10 (mass volume ratio, g/mL)
Suitable solid-liquid ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h；Be gelatinized, liquefaction, be saccharified by above-mentioned condition again,
After filtration treatment, sucrose is added by the concentration of 4g/100mL, 5g/100mL, 6g/100mL, 7g/100mL, 8g/100mL respectively,
Under the conditions of 30Mpa after homogeneous 3min, pasteurization 30min under the conditions of 70 DEG C；By 109CFU/mL concentration inoculation fermentation lactobacillus
Filling after MJ, the 20h that ferments under the conditions of 37 DEG C, carrying out sensory evaluation scores to each colored fermentation rice-drink after fermentation, (sense organ is commented
Minute mark standard is shown in Table the most suitable sucrose addition for 4) determining colored fermentation rice-drink.The rice-drink the result shows that muddy type colour ferments
Most suitable sucrose addition be 6g/100mL.
(3) inoculum concentration: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable material of 1:10 (mass volume ratio, g/mL)
Liquor ratio, be added it is red green blue be beaten after yellow dye liquor dyeing 5h；At above-mentioned condition gelatinization, liquefaction, saccharification, filtering
After reason, sucrose is added by 6g/100mL, under the conditions of 30Mpa after homogeneous 3min, pasteurization 30min under the conditions of 70 DEG C；It presses respectively
106CFU/mL、107CFU/mL、108CFU/mL、109CFU/mL、1010CFU/mL concentration inoculation fermentation lactobacillus MJ, in 37 DEG C of items
Filling after fermentation 20h under part, carrying out sensory evaluation scores to each colored fermentation rice-drink after fermentation, (sensory evaluation criteria is shown in Table
4) the most suitable inoculum concentration of colored fermentation rice-drink, is determined.The result shows that the most suitable inoculum concentration of muddy type colour fermentation rice-drink
Are as follows: 108CFU/mL。
(4) fermentation time: 5 portions of each 100g polished rices are weighed and are placed in a beaker, by the most suitable of 1:10 (mass volume ratio, g/mL)
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, filtering
After processing, sucrose is added by 6g/100mL, under the conditions of 30Mpa after homogeneous 3min, pasteurization 30min under the conditions of 70 DEG C；It presses
108CFU/mL concentration inoculation fermentation lactobacillus MJ distinguishes anaerobic fermentation fermentation 14h, 16h, 18h, 20h, 22h under the conditions of 37 DEG C
It is filling afterwards, sensory evaluation scores (sensory evaluation criteria is shown in Table 4) is carried out to each colored fermentation rice-drink after fermentation, determines colored hair
The most suitable fermentation time of ferment rice-drink.The result shows that the most suitable fermentation time of muddy type colour fermentation rice-drink are as follows: 20h.
The muddy type colour fermentation rice-drink sensory evaluation scores table of table 4
The rice-drink zymotechnique 3. optimization of orthogonal test muddiness type colour ferments
According to solid-liquid ratio (A), sucrose addition (B), inoculum concentration (C), the single factor experiment sensory evaluation scores of fermentation time (D)
As a result, the level of each factor is selected to be shown in Table 5.
The muddy type colour fermentation rice-drink factor of table 5 and water-glass
Design 4 factor L9(34) orthogonal experiment (being shown in Table 6), using sensory evaluation scores as evaluation index, the determining muddy type that ferments is colored
The best technological condition for fermentation of fermentation rice-drink.Orthogonal experiments (being shown in Table 6) show that each factor influences primary and secondary sequence are as follows: connect
Kind amount > fermentation time > sucrose addition > material-water ratio, optimum process A2B1C2D3, sensory evaluation scores are up to 80.7, because of it
Optimize technique and theoretical technique A2B1C2D1Inconsistent, experience confirmatory test proves that orthogonal optimization technique sensory evaluation scores are higher than theoretical work
Skill, and have preferable repeatability.Accordingly, it is determined that muddy type colour fermentation rice-drink zymotechnique is A2B1C2D3, i.e. solid-liquid ratio (g/
It mL) is 1:10, sucrose addition 5g/100mL, inoculum concentration 108CFU/mL, fermentation time 22h,.
The muddy type colour fermentation rice-drink orthogonal experiments of table 6
The stability of the muddy type colour fermentation rice-drink of embodiment five
After fermentation condition is optimized, color, fragrance, the flavour of muddy type colour fermentation rice-drink are ideal, but have point
Therefore layer and deposited phenomenon need to carry out stability test, improve its structural state, improve product sensory quality comprehensively.
1. the stability test of single stable agent
Under the most adaptable method, using polished rice as raw material, through dyeing, mashing and gelatinization, liquefaction, saccharification, filtration treatment；Add
After entering sucrose, then adds three kinds of xanthan gum, sodium carboxymethylcellulose (CMC), sodium alginate stabilizers and deployed；Homogeneous, bar
After family name's sterilizing, fermentation process is carried out, three kinds of xanthan gum, CMC, sodium alginate stabilizers is carried out and carries out experiment of single factor, with centrifugation
Layering ratio is Testing index, determines the stablizing effect of single stable agent, the results are shown in Table 7: as additive concentration increases, from
Heart layering ratio is lower, i.e., is more difficult to be layered, and wherein xanthan gum function and effect are obvious, and when concentration is 0.15%, its layering ratio is 0,
Beverage is in gelatin, more viscous, poor fluidity at this time, and CMC and sodium alginate gel effect are taken second place.It can be seen that using single stable agent
It is ineffective, therefore xanthan gum, CMC, sodium alginate is selected to carry out compound stabilizer test.
Influence of 7 different stabilizers of table to muddy type colour fermentation rice-drink centrifugation layering ratio
2. the stability test of compound stabilizer
Xanthan gum, CMC, sodium alginate all have good absolute acid stability, and some researches show that be used in combination not only to show
Good stablizing effect, and ensure that the mouthfeel quality of beverage, but combine the stability test of single stable agent, it is each after compound
Stabilizer concentration is not easy excessively high.Therefore, xanthan gum, CMC, sodium alginate select 0.02g/100mL, 0.04g/100mL,
3 gradients of 0.06g/100mL carry out the orthogonal test of Three factors-levels, and each factor level table is shown in Table 8.
The muddy type colour fermentation rice-drink stability quadrature factor water-glass of table 8
Design L9(33) orthogonal experiment, zymotechnique is identical as the stability test of single stable agent, is weighing apparatus with sensory evaluation scores
Figureofmerit determines the optimum proportioning of three kinds of stabilizers, and it is suitable that orthogonal experiments (being shown in Table 9) show that stabilizer factor influences primary and secondary
Sequence are as follows: xanthan gum > sodium alginate > CMC, optimal dispatching technique: A1B2C2, and with theoretical technique A1B2C2Unanimously.It is thus determined that
Muddy type colour fermentation rice-drink optimum stabilization allocating technology is A1B2C2, i.e., xanthan gum, CMC, sodium alginate additive amount difference
For 0.02g/100mL, 0.04g/100mL, 0.04g/100mL.
The muddy type colour fermentation rice-drink stability orthogonal experiments table of table 9
The physicochemical and microbial index of the muddy type colour fermentation rice-drink product of embodiment six
After fermentation, finished product sample is taken, it is total that Kjeldahl's method detection protein, NaOH titration measuring is respectively adopted
Acid, potassium dichromate colorimetric method measure ethanol content, detect total dietary fiber and total solid according to QB/T 4221-2011 method
Content, the results are shown in Table 10 for the main physical and chemical index of muddy colored fermentation rice-drink.
The main physical and chemical index of the muddy type colour fermentation rice-drink of table 10
Microbiological indicator is detected by GB/T 4789.18-2010 method, and as a result as shown in table 11, lactic acid bacteria sum is 1.5
×107CFU/mL, coliform, staphylococcus aureus, salmonella are not detected.
The major microorganisms index of the muddy type colour fermentation rice-drink of table 11
Note: "-" expression is not detected.
The antioxidant activity of the muddy type colour fermentation rice-drink product of embodiment seven
The anti-oxidant abbreviation for referring to resisting oxidation free radical.Scientific investigations showed that cancer, aging or Other diseases mostly with mistake
The correlation that has of free radical is measured, it is anti-oxidant effectively to overcome harm brought by free radical, so anti-oxidant is always to protect
One of most important functional demand of strong product, functional food.Currently, mostly by detection food to DPPH free radical and ABTS sun
The Scavenging activity of ion radical indicates its antioxidative power.Wherein DPPH free radical scavenging activity measuring method: in 10mL
200 μ L sample solution are added in test tube, add 2mL DPPH working solution, oscillation shakes up, and measurement is A in 517nm absorbance value
Sample is protected from light at room temperature after standing 30min, and 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: 20 μ L measurement liquid is taken to be added
In test tube, 2mLABTS is added+Light absorption value is measured at 734nm as A sample after testing liquid concussion, is protected from light 6min, In
It is A pairs that absorbance is measured at 734nm, and each sample measures three times, calculation formula are as follows: The muddy type colour fermentation anti-oxidant result of rice-drink is as shown in table 12, compared with before fermentation,
DPPH and ABTS+10.89% (P < 0.05), 34.39% (P < 0.05) is respectively increased in free radical scavenging ability, and oxidation resistance is aobvious
It writes and increases.
The muddy type colour fermentation rice-drink fermentation front and back free radical scavenging activity of table 12 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 that application lactobacillus fermenti MJ described in claim 1 processes muddy type colour fermentation rice-drink, feature exist
In steps are as follows:
(1) vegetable colour extracts: respectively using red bluegrass, Nyonya flower, lantra flower, butterflybush flower cauline leaf as raw material, by 1g:200mL's
Pure water is added in mass volume ratio, and after extracting 30~40min in 80~90 DEG C of water-baths, stainless steel mesh filters step by step, prepares red
Color, 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, mashing is suitable without obvious particle to rice juice；
(3) it is gelatinized: the 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 20U/g, 85 DEG C of 60~70min of liquefaction；
(5) it is saccharified: carbohydrase being added in liquefaction rice juice to final concentration of 200U/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 deploys: in rice juice fermentation base fluid, sucrose, xanthan is added by 5,0.02,0.04,0.04 mass volume ratio respectively
Glue, sodium carboxymethylcellulose, sodium alginate are deployed, mass volume ratio g/100mL；Homogeneous 3 under the conditions of 20~30Mpa~
5min is transferred to fermentor, pasteurization 30min under the conditions of 68~70 DEG C；
(7) it ferments: by 10 in the rice juice deployed8It is filling after CFU/mL concentration inoculation fermentation lactobacillus MJ, 37 DEG C of fermentation 22h,
It gets product.
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| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
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| CN106434433A (en) * | 2016-09-08 | 2017-02-22 | 济南康多宝生物技术有限公司 | Novel lactobacillus fermenti and application thereof in lactic acid bacterium drink |
| 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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| CN103478605A (en) * | 2013-10-09 | 2014-01-01 | 南京农业大学 | Preparation method of five-colored steamed rice |
| 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 |
| CN106434433A (en) * | 2016-09-08 | 2017-02-22 | 济南康多宝生物技术有限公司 | Novel lactobacillus fermenti and application thereof in lactic acid bacterium drink |
| CN106690004A (en) * | 2016-11-15 | 2017-05-24 | 广西大学 | Production technology of plant pigment five-color glutinous rice |
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