CN110521900A - A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus - Google Patents
A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus Download PDFInfo
- Publication number
- CN110521900A CN110521900A CN201910924030.4A CN201910924030A CN110521900A CN 110521900 A CN110521900 A CN 110521900A CN 201910924030 A CN201910924030 A CN 201910924030A CN 110521900 A CN110521900 A CN 110521900A
- Authority
- CN
- China
- Prior art keywords
- juice
- fermentation
- mango juice
- mango
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 99
- 235000004936 Bromus mango Nutrition 0.000 title claims abstract description 96
- 235000014826 Mangifera indica Nutrition 0.000 title claims abstract description 96
- 235000009184 Spondias indica Nutrition 0.000 title claims abstract description 96
- 238000000855 fermentation Methods 0.000 title claims abstract description 74
- 230000004151 fermentation Effects 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 241000196324 Embryophyta Species 0.000 title abstract description 18
- 241000186660 Lactobacillus Species 0.000 title abstract description 15
- 229940039696 lactobacillus Drugs 0.000 title abstract description 15
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 95
- 235000013997 pineapple juice Nutrition 0.000 claims abstract description 28
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 14
- 239000008103 glucose Substances 0.000 claims abstract description 14
- 230000036541 health Effects 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000758 substrate Substances 0.000 claims description 15
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 230000009849 deactivation Effects 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 241000234671 Ananas Species 0.000 claims description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000002054 inoculum Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 2
- 239000011159 matrix material Substances 0.000 claims 2
- 240000006024 Lactobacillus plantarum Species 0.000 abstract description 28
- 235000013965 Lactobacillus plantarum Nutrition 0.000 abstract description 28
- 229940072205 lactobacillus plantarum Drugs 0.000 abstract description 28
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000012976 tarts Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 11
- 238000000034 method Methods 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 8
- 230000004913 activation Effects 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 239000012467 final product Substances 0.000 description 5
- 235000015203 fruit juice Nutrition 0.000 description 5
- 230000001965 increasing effect Effects 0.000 description 5
- 239000006228 supernatant Substances 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000005070 sampling Methods 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 101100000858 Caenorhabditis elegans act-3 gene Proteins 0.000 description 3
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001139 pH measurement Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000015192 vegetable juice Nutrition 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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus, belongs to fruits and vegetables fermentation arts.The present invention adds suitable glucose and pineapple juice in mango juice, and then inoculated plant lactobacillus ferments, and prepares fermentation mango juice.The quantity of the active plant lactobacillus of gained fermentation mango juice can reach 5.8 × 109Cfu/mL, after storing 21d at low temperature, viable count remains to be maintained at 1.0 × 108Cfu/mL or more；Using mango juice as primary raw material, add a small amount of glucose and suitable pineapple juice, the viable count in final products can be significantly improved, it will not influence the mouthfeel of mango juice itself again simultaneously, its distinctive fragrant and sweet flavor is maintained well, also adds soft tasty and refreshing tart flavour and health-care effect after lactobacillus plantarum fermentation；In addition, processing technology is simple, production cost is low, meets the consumption concept of the low addition of modern consumer low sugar, natural health, have extremely wide market potential and application prospect.
Description
Technical field
The present invention relates to a kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus belongs to fruits and vegetables fermentation
Field.
Background technique
In recent years, with the enhancing of continuous improvement of people's living standards and self health consciousness, promoted by diet modification
Idea into own health is gradually accepted, and the consumption consciousness of consumer changes, and also will gradually be managed the selection of beverage
Property, green, natural, nutrition, health care have become the important indicator that people select beverage consumption.And fermented fruits and vegetables juice is with fruit
Juice, vegetable juice are primary raw material, using probiotics fermention, then formulated obtained a kind of modern fermented food, due to passing through
The fermentation of microorganism will form unique flavor, while assign juice new nutrition and health care function, therefore fermented fruits and vegetables juice
Just the pursuit for having catered to modern, shows preferable growth momentum.
For mango as famous one of tropical fruit (tree), nutritive value height, taste glycol are very popular, it has also become
The important source material of fruit and vegetable processing industry.However, being concentrated mainly on compound mango juice, awns by the product of raw material of mango on the market at present
More traditional processing methods such as dried fruit, canned mango, mango fruit wine, it is relatively fewer using probiotics fermention mango juice, and
It there is problems in the prior art: adding fresh cow milk, skimmed milk powder etc. in raw material, the drink to ferment is substantially simultaneously
It is not juice；Gained drink is sterilized after inoculation fermentation, thus in finally obtained drink and without containing activity
Probiotics is unable to give full play the health-care effect of probiotics；The simple report for selecting lactobacillus plantarum to ferment is less, and
The viable count and viable count of lactobacillus plantarum is unable to maintain that in higher level in storage in product.
In summary, how to prepare using mango juice as primary raw material, the low addition of low sugar, retain mango sweet,
And it is that this field needs to be solved that active plant lactobacillus content is high, is still able to maintain the fermentation mango juice of greater activity in storage
Certainly the technical issues of.
Summary of the invention
The purpose of the present invention is to above-mentioned deficiency in the prior art, provide a kind of rich in active plant lactobacillus
Ferment mango juice, and wherein lactobacillus plantarum is able to carry out Rapid Fermentation in the mango juice, and viable count can reach 1.0 ×
109Cfu/mL, while within the shelf-life of 21d, viable count can be stablized 1.0 × 108Cfu/mL or more.Specific technology
Scheme is as follows:
A kind of preparation method of the fermentation mango juice rich in active plant lactobacillus, includes the following steps:
(1) it prepares mango juice: fresh mango being cleaned, blanching, peeled and cored, after being cut into small pieces plus hydraulic pressure is squeezed into slurry；
(2) it prepares mango juice: cellulase is added in step (1) resulting mango juice and pectase is digested,
It is filtered after enzyme deactivation, obtains mango juice；
(3) it deploys fermentation substrate: the glucose of 10-15g/L, the pineapple juice of 20g/L or more being added in mango juice, and adjusts
Section pH value is 5.0-6.0, obtains fermentation substrate；
(4) it is inoculated with: being 1.0 × 10 according to concentration7To 1.5 × 107The inoculum concentration of cfu/mL, lactobacillus plantarum is inoculated into
It ferments in fermentation substrate, fermentation temperature is 35-40 DEG C, fermentation time 8-16h.
In one embodiment of the invention, blanching uses 80-90 DEG C of water blanching 45-90s in the step (1),
Then 4 DEG C or less are rapidly cooled to.
In one embodiment of the invention, the dosage of the pineapple juice is 20-45g/L.
It in one embodiment of the invention, is that 1:1 carries out adding water by solid-liquid ratio in the step (1).The feed liquid
Than each meaning mass ratio.
In one embodiment of the invention, the additive amount of step (2) cellulase is 20-40mg/L.
In one embodiment of the invention, the additive amount of pectase is 45-60mg/L in the step (2).
In one embodiment of the invention, the condition digested in the step (2) is 2-3h in 30-40 DEG C, enzyme deactivation
Condition be boiling water bath in 3-5min.
In one embodiment of the invention, the filter-cloth filtering for using 100-150 mesh is filtered in the step (2).
In one embodiment of the invention, in the step (3) pineapple juice the preparation method comprises the following steps: fresh pineapple is cut
Fall both ends, removal pericarp, clean, be added in juice extractor and squeeze the juice after stripping and slicing, with layer 2-4 filtered through gauze to obtain the final product.
In one embodiment of the invention, inoculation is specifically by lactobacillus plantarum activation, culture in the step (4)
Afterwards, seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud is resuspended in sterile saline after being washed with sterile saline, so
It is afterwards 1.0 × 10 according to concentration7To 1.5 × 107The inoculum concentration of cfu/mL is added in mango juice.
In one embodiment of the invention, the lactobacillus plantarum include: lactobacillus plantarum CGMCC No.6077,
Any one in lactobacillus plantarum CGMCC No.4286, lactobacillus plantarum CGMCC No.14520.
In one embodiment of the invention, finally obtained fermentation mango juice carries out cold under conditions of 0-10 DEG C
Hiding.
In one embodiment of the invention, the method specifically comprises the following steps:
(1) it prepares mango juice: fresh mango is cleaned, using 80-90 DEG C of water blanching 45-90s, it is then cooling rapidly
To 4 DEG C hereinafter, peeled and cored, after being cut into small pieces, adds water to squeeze in squeezer and be slurried by solid-liquid ratio for 1:1；
(2) it prepares mango juice: the cellulase and 45- of 20-40mg/L being added in step (1) resulting mango juice
The pectase of 60mg/L keeps 2-3h in 30-40 DEG C, and then carry out enzyme deactivation: the condition of enzyme deactivation is 3-5min in boiling water bath, so
The filter-cloth filtering for using 100-150 mesh afterwards, obtains mango juice；
(3) it deploys fermentation substrate: the glucose of 10-15g/L, the pineapple juice of 20-45g/L being added in mango juice, and adjusts
Section pH value be 5.0-6.0, obtain fermentation substrate, wherein pineapple juice the preparation method comprises the following steps: by fresh pineapple cut away both ends, removal fruit
Skin is cleaned, is added in juice extractor and squeezes the juice after stripping and slicing, with layer 2-4 filtered through gauze to obtain the final product；
(4) it is inoculated with: after lactobacillus plantarum activation, culture, seed liquor being centrifuged removal supernatant fermentation liquid, bacterium mud is with sterile
It is resuspended in sterile saline after brine, is then 1.0 × 10 according to concentration7To 1.5 × 107Cfu/mL's connects
Lactobacillus plantarum is inoculated into mango juice by kind amount to ferment, and fermentation temperature is 35-40 DEG C, fermentation time 8-16h；
(5) it refrigerates: by finally obtained fermentation mango juice preservation under conditions of 0-10 DEG C.
Second object of the present invention is using described method provide a kind of fermentation awns rich in active plant lactobacillus
Fruit juice.
Third object of the present invention is that above-mentioned fermentation mango juice is applied in health drink.
The present invention include it is following the utility model has the advantages that
(1) lactobacillus plantarum grows fast, content height in fermentation mango juice, and higher work is still able to maintain in storage
Property.Inoculated plant lactobacillus ferments, and compared with composite bacteria commonly used in the prior art fermentation, the stationary phase of bacterial strain is long,
Whole number of viable is also relatively high.By detection it is found that viable count can reach 1.0 × 10 after the 8h that ferments9Cfu/mL, when
Fermentation to viable count after 16h can reach 5.8 × 109Cfu/mL, and after storing 21d at low temperature, viable count remains to protect
It holds 1.0 × 108Cfu/mL or more.
(2) a small amount of glucose and suitable pineapple juice are only added in raw material, reduce adding for carbohydrate and other auxiliary materials
Add, more naturally, health.Inventor is surprised to find that the addition of pineapple juice during the experiment, can remarkably promote plant cream
The growth of bacillus greatly increases the concentration of lactobacillus plantarum, while the pineapple juice of minor proportion will not be to the flavor of mango itself
It is had an impact with mouthfeel.Products obtained therefrom of the present invention is not as needing proliferation factor needed for additionally increasing lactobacter growth and other
Ingredient, meets the theory of the low addition of modern consumer low sugar, and reduces production cost.
(3) using mango juice as primary raw material, its distinctive fragrant and sweet flavor is maintained well, while increasing plant again
Soft tasty and refreshing tart flavour and pleasant fragrance, products obtained therefrom have both the double health of mango and lactobacillus plantarum after lactobacillus ferment
Effect, and have both the flavor and taste of the two.In addition, processing technology is simple, production cost is low, it is low to meet modern consumer low sugar
It adds, the consumption concept of natural health, has extremely wide market potential and application prospect.
Specific embodiment
It is further to be carried out to the present invention below by several embodiments specific embodiment that the present invention will be described in detail
Elaboration, but any restriction is not done to claim of the invention.Unless specific instructions, various raw materials of the invention are commercially available
It buys, or is prepared according to the conventional method of this field.
Lactobacillus plantarum as used in the following examples is all from Southern Yangtze University's food biotechnology center, and preservation
In China Committee for Culture Collection of Microorganisms's common micro-organisms center, preservation address is BeiChen West Road, Chaoyang District, BeiJing City 1
Number No. 3 Institute of Microorganism, Academia Sinica, institute.
Embodiment 1:
(1) it prepares mango juice: fresh mango being cleaned, using 85 DEG C of water blanching 60s, is then rapidly cooled to 4 DEG C
Hereinafter, peeled and cored, after being cut into small pieces, adds water to squeeze in squeezer and is slurried by solid-liquid ratio for 1:1；
(2) it prepares mango juice: the cellulase and 50mg/L of 30mg/L being added in step (1) resulting mango juice
Pectase keeps 2.5h in 35 DEG C, and then carry out enzyme deactivation: the condition of enzyme deactivation is 4min in boiling water bath, then uses 125 purposes
Filter-cloth filtering obtains mango juice；
(3) it deploys fermentation substrate: the glucose of 12.5g/L, the pineapple juice of 35g/L being added in mango juice, and adjusts pH
Value be 5.5, obtain fermentation substrate, wherein pineapple juice the preparation method comprises the following steps: by fresh pineapple cut away both ends, removal pericarp, clean,
It is added in juice extractor after stripping and slicing and directly squeezes the juice, with 3 layers of filtered through gauze to obtain the final product；
(4) lactobacillus plantarum CGMCC No.6077 is inoculated into MRS culture medium, is placed in 37 DEG C of constant incubators and carries out
Seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud sterile physiological salt after repeating above-mentioned activation act 3 times by activation culture 18h
Be resuspended in sterile saline after water washing, under aseptic condition according to concentration be 1.0 × 107The inoculum concentration of cfu/mL is added to
In fermentation substrate, it is placed in 37 DEG C of constant incubator and ferments.Respectively at fermentation 8h, 10h, 12h, 16h from mango juice
10mL is sampled to measure for count plate and pH；
(5) mango juice that fermentation is completed is refrigerated in 4 DEG C of refrigerator.Within the shelf-life of 21d, awns of every 7d to refrigeration
Fruit juice sampling carries out count plate.
The detection method of above-mentioned viable count: national standard " the micro- life of GB 4789.35-2016 national food safety standard food is used
Object detects lactic acid bacteria detection ".
Embodiment 2:
Referring to embodiment 1, the dosage of pineapple is replaced with into 50g/L, other conditions are constant, and fermented product is prepared.Point
10mL is not sampled from mango juice in fermentation 8h, 10h, 12h, 16h to measure for count plate and pH；The mango that fermentation is completed
Juice refrigerates in 4 DEG C of refrigerator.Within the shelf-life of 21d, every 7d carries out count plate to the mango juice sampling of refrigeration.Reference examples
1-3:
Further to prove beneficial effects of the present invention, reference examples 1-3 is set: referring to the preparation method in embodiment 1, being pressed
Glucose and pineapple juice are added according to condition shown in table 1, inoculated plant lactobacillus CGMCC No.6077 is sent out respectively after mixing
Ferment is denoted as reference examples 1-3 respectively.And count plate and pH measurement are carried out at the same time, measured result is specifically shown in Table
2-4。
The composition of table 1 embodiment 1-2 and reference examples 1-3 preparation fermentation mango juice
| Group | The additive amount (g/L) of glucose | The additive amount (g/L) of pineapple juice |
| Embodiment 1 | 12.5 | 35 |
| Embodiment 2 | 12.5 | 50 |
| Reference examples 1 | 12.5 | 0 |
| Reference examples 2 | 30 | 0 |
| Reference examples 3 | 12.5 | 15 |
Table 2 embodiment 1-2 and reference examples 1-3 prepares the viable count variation (cfu/mL) in resulting fermentation mango juice 16h
| Group | 0h | 8h | 10h | 12h | 16h |
| Embodiment 1 | 1.0×107 | 1.7×109 | 2.6×109 | 3.8×109 | 3.1×109 |
| Embodiment 2 | 1.0×107 | 1.8×109 | 3.4×109 | 3.6×109 | 2.7×109 |
| Reference examples 1 | 1.0×107 | 0.9×108 | 1.3×108 | 2.3×108 | 3.6×108 |
| Reference examples 2 | 1.0×107 | 1.5×108 | 2.9×108 | 4.6×108 | 4.2×108 |
| Reference examples 3 | 1.0×107 | 2.8×108 | 4.9×108 | 6.0×108 | 6.5×108 |
Table 3 embodiment 1-2 and reference examples 1-3 prepares the pH variation in resulting fermentation mango juice 16h
| Group | 0h | 8h | 10h | 12h | 16h |
| Embodiment 1 | 5.50 | 5.26 | 4.95 | 4.17 | 3.81 |
| Embodiment 2 | 5.50 | 5.21 | 4.86 | 3.98 | 3.74 |
| Reference examples 1 | 5.50 | 5.33 | 5.10 | 4.96 | 4.88 |
| Reference examples 2 | 5.50 | 5.19 | 4.93 | 4.97 | 4.70 |
| Reference examples 3 | 5.50 | 5.29 | 5.12 | 4.80 | 4.25 |
From table 2 and table 3: the fermentation mango juice in embodiment 1 being prepared using method of the invention, plant cream
Bacillus CGMCC No.6077 viable count reaches 1.7 × 10 in 8h9Cfu/mL reaches 3.8 × 10 in 12h9cfu/mL.If only
Addition glucose does not add pineapple juice (see reference examples 1 and 2), then the viable count of lactobacillus plantarum is only capable of reaching 108Cfu/mL,
Viable count can not be improved to 10 the content by increasing glucose9cfu/mL.As it can be seen that pineapple juice is lactobacillus plantarum
The key factor increased in fermentation mango juice.In addition, the additive amount of pineapple juice is also most important: can not make to plant when content is lower
Object growth of lactobacillus is to ideal concentration (see reference examples 3), and after content is higher than 45g/L, the viable count in product will not be mentioned
High (see embodiment 2).To sum up, it is presumed that: there are certain special nutritional ingredients in pineapple juice, plant cream can be conducive to
The breeding of bacillus rapid growth, significantly improves the viable count in product；And the content of pineapple juice should limit in a certain range, low
It cannot achieve the purpose of the present invention in the range, then will increase production cost higher than the range.
Table 4 embodiment 1-2 and reference examples 1-3 prepares the viable count variation (cfu/mL) in resulting fermentation mango juice 21d
| Group | 0d | 7d | 14d | 21d |
| Embodiment 1 | 3.1×109 | 2.6×109 | 1.1×109 | 4.9×108 |
| Embodiment 2 | 2.7×109 | 1.8×109 | 9.6×108 | 5.1×108 |
| Reference examples 1 | 3.6×108 | 1.0×108 | 5.3×107 | 1.1×107 |
| Reference examples 2 | 4.2×108 | 1.7×108 | 6.2×107 | 2.0×107 |
| Reference examples 3 | 6.5×108 | 2.9×108 | 7.5×107 | 3.4×107 |
It analyzes known to above-mentioned table 4:, the implementation that using of the invention method is prepared consistent with the result of table 2 and table 3
Fermentation mango juice in example 1, lactobacillus plantarum CGMCC No.6077 viable count is able to maintain 1.0 within the 21d shelf-life ×
108Cfu/mL or more, and the viable count of the fermentation mango juice in reference examples 1-2 at most maintains 107This level of cfu/mL；It is real
The additive amount that pineapple juice is increased in example 2 is applied, but viable count and embodiment 1 are quite, the flavor and taste of mango juice itself are more real
It is slightly worse to apply example 1.
Embodiment 3
(1) it prepares mango juice: fresh mango being cleaned, using 80 DEG C of water blanching 90s, is then rapidly cooled to 4 DEG C
Hereinafter, peeled and cored, after being cut into small pieces, adds water to squeeze in squeezer and is slurried by solid-liquid ratio for 1:1；
(2) it prepares mango juice: the cellulase and 45mg/L of 20mg/L being added in step (1) resulting mango juice
Pectase keeps 3h in 40 DEG C, and then carry out enzyme deactivation: the condition of enzyme deactivation is 3min in boiling water bath, then uses the filter of 100 mesh
Cloth filtering, obtains mango juice；
(3) it deploys fermentation substrate: the glucose of 10g/L, the pineapple juice of 20g/L being added in mango juice, and adjusts pH value
Be 6.0, obtain fermentation substrate, wherein pineapple juice the preparation method comprises the following steps: by fresh pineapple cut away both ends, removal pericarp, clean, cut
It is added in juice extractor and squeezes the juice after block, with 2 layers of filtered through gauze to obtain the final product；
(4) lactobacillus plantarum CGMCC No.4286 is inoculated into MRS culture medium, is placed in 37 DEG C of constant incubators and carries out
Seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud sterile physiological salt after repeating above-mentioned activation act 3 times by activation culture 18h
Be resuspended in sterile saline after water washing, under aseptic condition according to concentration be 1.5 × 107The inoculum concentration of cfu/mL is added to
In fermentation substrate, it is placed in 37 DEG C of constant incubator and ferments.Respectively at fermentation 8h, 10h, 12h, 16h from mango juice
It samples 10mL to measure for count plate and pH, measured result is specifically shown in Table 5；
(5) mango juice that fermentation is completed is refrigerated in 8 DEG C of refrigerator.Within the shelf-life of 21d, awns of every 7d to refrigeration
Fruit juice sampling carries out count plate, and measured result is specifically shown in Table 7.
5 lactobacillus plantarum CGMCC No.4286 of table fermentation mango juice viable count and pH variation
As shown in Table 5, when fermentation 8h, the lactobacillus plantarum CGMCC No.4286 viable count in the mango juice that ferments reaches 1.0
×109Cfu/mL, pH value 4.89, ferment 12h when, viable count reaches 2.4 × 109Cfu/mL, pH value 4.10.
Embodiment 4
(1) it prepares mango juice: fresh mango being cleaned, using 90 DEG C of water blanching 45s, is then rapidly cooled to 4 DEG C
Hereinafter, peeled and cored, after being cut into small pieces, adds water to squeeze in squeezer and is slurried by solid-liquid ratio for 1:1；
(2) it prepares mango juice: the cellulase and 60mg/L of 40mg/L being added in step (1) resulting mango juice
Pectase keeps 2h in 30 DEG C, and then carry out enzyme deactivation: the condition of enzyme deactivation is 5min in boiling water bath, then uses the filter of 150 mesh
Cloth filtering, obtains mango juice；
(3) it deploys fermentation substrate: the glucose of 15g/L, the pineapple juice of 45g/L being added in mango juice, and adjusts pH value
Be 5.0, obtain fermentation substrate, wherein pineapple juice the preparation method comprises the following steps: by fresh pineapple cut away both ends, removal pericarp, clean, cut
It is added in juice extractor and squeezes the juice after block, with 4 layers of filtered through gauze to obtain the final product；
(4) lactobacillus plantarum CGMCC No.14520 is inoculated into MRS culture medium, is placed in 37 DEG C of constant incubators and carries out
Seed liquor is centrifuged removal supernatant fermentation liquid, bacterium mud sterile physiological salt after repeating above-mentioned activation act 3 times by activation culture 18h
Be resuspended in sterile saline after water washing, under aseptic condition according to concentration be 1.5 × 107The inoculum concentration of cfu/mL is added to
In fermentation substrate, it is placed in 37 DEG C of constant incubator and ferments.Respectively at fermentation 8h, 10h, 12h, 16h from mango juice
It samples 10mL to measure for count plate and pH, measured result is specifically shown in Table 6；
(5) mango juice that fermentation is completed is refrigerated in 0 DEG C of refrigerator.Within the shelf-life of 21d, awns of every 7d to refrigeration
Fruit juice sampling carries out count plate, and measured result is specifically shown in Table 7.
6 lactobacillus plantarum CGMCC No.14520 of table fermentation mango juice viable count and pH variation
As shown in Table 6, when fermentation 8h, the lactobacillus plantarum CGMCC No.14520 viable count in the mango juice that ferments reaches
1.7×109Cfu/mL, pH value 4.81, ferment 16h when, viable count reaches 5.8 × 109Cfu/mL, pH value 3.07.
7 embodiment 3-4 of table prepares the viable count variation (cfu/mL) in resulting fermentation mango juice 21d
| Group | 0d | 7d | 14d | 21d |
| Embodiment 3 | 2.3×109 | 1.7×109 | 4.7×108 | 1.6×108 |
| Embodiment 4 | 5.8×109 | 3.6×109 | 1.9×109 | 7.2×108 |
Known to analytical table 5-7: utilizing preparation method provided by the present invention, select different strain fermentations such as plant cream bar
Bacterium CGMCC No.6077, CGMCC No.4286, CGMCC No.14520 can make viable count after fermentation reach 109cfu/
ML or more, wherein the viable count of lactobacillus plantarum CGMCC No.14520 can reach 5.8 × 109cfu/mL；Simultaneously in 21d
In shelf-life, viable count of the lactobacillus plantarum in fermentation mango juice is able to maintain 1.0 × 108Cfu/mL or more, wherein planting
Object lactobacillus CGMCC No.14520 may also reach up 7.2 × 10 in the viable count of 21d8cfu/mL。
Detailed process equipment and process flow of the invention that the present invention is explained by the above embodiments, but the present invention is not
It is confined to above-mentioned detailed process equipment and process flow, that is, does not mean that the present invention must rely on above-mentioned detailed process equipment and work
Skill process could be implemented.It should be clear to those skilled in the art, without departing from the spirit and scope of the present invention, all
Various changes and modification can be done, therefore protection scope of the present invention should subject to the definition of the claims.
Claims (10)
1. a kind of preparation method for the mango juice that ferments, which comprises the steps of:
(1) it prepares mango juice: fresh mango being cleaned, blanching, peeled and cored, after being cut into small pieces plus hydraulic pressure is squeezed into slurry；
(2) it prepares mango juice: cellulase is added in step (1) resulting mango juice and pectase is digested, enzyme deactivation
After filter, obtain mango juice；
(3) it deploys fermentation substrate: glucose and pineapple juice being added in mango juice, and adjusting pH value is 5.0-6.0, is fermented
Matrix；Wherein glucose is 10-15g/L with respect to the additive amount of mango juice；Pineapple juice with respect to mango juice additive amount be not less than
20g/L；
(4) it is inoculated with: being 1.0 × 10 according to concentration7To 1.5 × 107Lactobacillus plantarum is inoculated into fermentation by the inoculum concentration of cfu/mL
It ferments in matrix, fermentation temperature is 35-40 DEG C, fermentation time 8-16h.
2. preparation method according to claim 1, which is characterized in that blanching uses 80-90 DEG C of water in the step (1)
Then blanching 45-90s is rapidly cooled to 4 DEG C or less.
3. preparation method according to claim 1, which is characterized in that pineapple juice is with respect to mango juice in the step (3)
Additive amount is 20-45g/L.
4. preparation method according to claim 1, which is characterized in that the additive amount of step (2) cellulase is
20-40mg/L。
5. preparation method according to claim 1, which is characterized in that the additive amount of pectase is 45- in the step (2)
60mg/L。
6. preparation method according to claim 1, which is characterized in that the condition digested in the step (2) is 30-40 DEG C
Middle 2-3h, the condition of enzyme deactivation are 3-5min in boiling water bath.
7. preparation method according to claim 1, which is characterized in that filtering uses 100-150 purpose in the step (2)
Filter-cloth filtering.
8. preparation method according to claim 1, which is characterized in that in the step (3) pineapple juice the preparation method comprises the following steps:
Fresh pineapple is cut away into both ends, removal pericarp, cleans, be added in juice extractor and squeeze the juice after stripping and slicing, be with layer 2-4 filtered through gauze
.
9. the fermentation mango juice that preparation method of any of claims 1-8 prepares.
10. application of the fermentation mango juice as claimed in claim 9 in health drink.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910924030.4A CN110521900A (en) | 2019-09-27 | 2019-09-27 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910924030.4A CN110521900A (en) | 2019-09-27 | 2019-09-27 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521900A true CN110521900A (en) | 2019-12-03 |
Family
ID=68670596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910924030.4A Pending CN110521900A (en) | 2019-09-27 | 2019-09-27 | A kind of fermentation mango juice and preparation method thereof rich in active plant lactobacillus |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110521900A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201119584A (en) * | 2009-10-15 | 2011-06-16 | Univ Hiroshima | Lactic acid bacterium proliferation promoter |
| CN103209599A (en) * | 2010-09-13 | 2013-07-17 | 三得利控股株式会社 | Method for processing mango juice |
| CN105249112A (en) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | Preparation method of mango and snow pear fermented beverage |
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
| CN107549532A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of the full juice of mango |
| CN108056346A (en) * | 2017-12-22 | 2018-05-22 | 光明乳业股份有限公司 | A kind of fermentation mango juice and preparation method thereof |
| CN108567086A (en) * | 2017-07-19 | 2018-09-25 | 杭州娃哈哈科技有限公司 | A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof |
| CN108936103A (en) * | 2017-05-19 | 2018-12-07 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof |
| CN109287912A (en) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | It is a kind of to improve antioxidative mango lactic acid drink preparation method |
-
2019
- 2019-09-27 CN CN201910924030.4A patent/CN110521900A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201119584A (en) * | 2009-10-15 | 2011-06-16 | Univ Hiroshima | Lactic acid bacterium proliferation promoter |
| CN103209599A (en) * | 2010-09-13 | 2013-07-17 | 三得利控股株式会社 | Method for processing mango juice |
| CN105249112A (en) * | 2015-11-13 | 2016-01-20 | 廖亚妹 | Preparation method of mango and snow pear fermented beverage |
| CN106858229A (en) * | 2015-12-14 | 2017-06-20 | 湖南斯奇生物制药有限公司 | A kind of mango fermented beverage and preparation method thereof |
| CN108936103A (en) * | 2017-05-19 | 2018-12-07 | 内蒙古伊利实业集团股份有限公司 | Active lactobacillus fermented fruits and vegetables juice beverage and preparation method thereof |
| CN108567086A (en) * | 2017-07-19 | 2018-09-25 | 杭州娃哈哈科技有限公司 | A kind of compound lactobacillus-fermencucumber mango juice beverage and preparation method thereof |
| CN107549532A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of the full juice of mango |
| CN108056346A (en) * | 2017-12-22 | 2018-05-22 | 光明乳业股份有限公司 | A kind of fermentation mango juice and preparation method thereof |
| CN109287912A (en) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | It is a kind of to improve antioxidative mango lactic acid drink preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 刘莹 等: "酶法制取芒果混汁的工艺", 《食品工业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564562B (en) | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN105167095A (en) | Pitaya peel lactic acid fermented beverage and preparation method thereof | |
| CN107518379A (en) | Edible mushroom pickled vegetable product of fermentation and preparation method thereof is delivered directly using lactic acid bacteria | |
| CN111357980A (en) | Probiotic fermented fruit and vegetable raw juice and preparation method thereof | |
| CN108887674A (en) | A kind of preparation method of lycium ruthenicum composite enzyme liquid | |
| CN106261363A (en) | A kind of probiotic bacteria fruit and vegerable enzyme beverage and preparation method thereof | |
| CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
| CN101263902A (en) | Health care type red date, fresh ginger and lactic acid fermentation beverage and preparation thereof | |
| CN107897386A (en) | Low alcohol Sourbean milk of a kind of aerogenesis and preparation method thereof | |
| CN106722565A (en) | A kind of capsicum fermented product and preparation method thereof | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| CN108902594A (en) | A kind of fermented wintercherry fruit juice, and preparation method thereof | |
| CN106261368B (en) | Preparation method of grapefruit probiotic beverage | |
| CN105029322A (en) | Zinc-rich okra pickle and preparing method | |
| CN103305432A (en) | Saccharomyces cerevisiae strain and application thereof | |
| CN105029549A (en) | Mulberry enzyme health beverage production method | |
| CN104585827A (en) | Lotus leaf fermentation product and preparation method thereof | |
| CN104911058A (en) | Cantaloupe sweet wine and production method thereof | |
| CN113558161A (en) | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof | |
| CN105533577A (en) | Method for preparing vegetable-fermented product | |
| CN104845812A (en) | Fruit wine containing orange brandy and preparation method of fruit wine | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN104365845A (en) | Preparation method of fermented mung bean milk beverage | |
| CN111053173A (en) | Preparation process of lactobacillus plantarum fermented snow pear juice beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: No. 1800 road 214000 Jiangsu Lihu Binhu District City of Wuxi Province Applicant after: Jiangnan University Address before: 214000 Zhang Yong, 1800 Lihu Avenue, Binhu District, Wuxi City, Jiangsu Province Applicant before: Jiangnan University |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20191203 |