CN110623180A - Dendrobium officinale fermented probiotic beverage and preparation method thereof - Google Patents
Dendrobium officinale fermented probiotic beverage and preparation method thereof Download PDFInfo
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- CN110623180A CN110623180A CN201910864460.1A CN201910864460A CN110623180A CN 110623180 A CN110623180 A CN 110623180A CN 201910864460 A CN201910864460 A CN 201910864460A CN 110623180 A CN110623180 A CN 110623180A
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- 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
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- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
Abstract
The invention discloses a dendrobium officinale fermented probiotic beverage and a preparation method thereof, wherein the preparation method comprises the steps of selecting, cleaning and pulping dendrobium officinale to obtain dendrobium officinale juice for later use; mixing the skim milk powder, glucose, water and the dendrobium officinale juice, blending for the first time, and stirring and uniformly mixing to obtain a premix; preheating, sterilizing, cooling, inoculating a starter, fermenting and after-ripening the obtained premix to obtain the dendrobium officinale fermented milk base material; and adding a stabilizing solution into the dendrobium officinale fermented milk base material, blending for the second time, uniformly stirring, homogenizing, cooling and filling to obtain the dendrobium officinale fermented probiotic beverage. The obtained product integrates the functions of dendrobium officinale and probiotics, has delicate and soft taste and moderate sweet and sour taste, is suitable for the requirements of most consumers, and has higher market value.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a dendrobium officinale fermented probiotic beverage and a preparation method thereof.
Background
Dendrobium officinale (Dendrobium officinale), a genus of Dendrobium of Orchidaceae, also known as "black clover" or "Dendrobium candidum", has fleshy aerial root as its root and famous and precious dendrobium officinale as its dry stem, has the reputation of "plant gold", and is an important drug for traditional Chinese medicine to nourish yin.
Meanwhile, probiotics refer to microorganisms which are beneficial to a host human body and can promote human health, and beneficial effects are produced on an organism mainly through the effects of regulating intestinal flora, improving the barrier function of intestinal epithelial cells, regulating immune response and the like. In the scientific research of probiotics, the production, separation and the like of the probiotics have important application values, and the high-temperature state can reflect the activity of the probiotics in the culture period.
Chinese invention 'a preparation method of a dioscorea opposita probiotic beverage' with application publication number CN 107028063A relates to a preparation method of a dioscorea opposita probiotic beverage, which takes dioscorea opposita as a main raw material and probiotics as a leavening agent, and utilizes the fermentation engineering technology to ferment dioscorea opposita to obtain a health beverage integrating the functions of dioscorea opposita and probiotics; the preparation steps are as follows: washing the Chinese yam; blanching; soaking in color protecting solution containing 0.3% of Vc, 0.4% of citric acid and 0.7% of calcium chloride for 3 h; adding water according to the proportion of 1:5 for pulping and grinding by a colloid mill; carrying out ultrasonic treatment; carrying out enzymolysis on the compound enzyme; sterilizing and inactivating enzyme at 115 deg.C for 30 min; performing expanded culture on probiotic strains; domesticating strains; inoculating rhizoma Dioscoreae into the mixture according to the inoculation amount of 4%, and fermenting at constant temperature of 37 deg.C for 48 hr; and (5) refrigerating to obtain a finished product.
Chinese invention 'a preparation method of Dendrobium officinale plant beverage' with application publication No. CN 109757638A discloses a preparation method of Dendrobium officinale plant beverage, which comprises the following steps: s1: pretreating raw materials; s2: pulping and filtering; s3: extracting effective components: respectively carrying out three times of separation and extraction on the dendrobium stem and leaf filtrate and the dendrobium flower filtrate to obtain a dendrobium stem and leaf extract and a dendrobium flower extract; s4: blending: respectively adding water into the dendrobe stem leaf extracting solution and the dendrobe flower extracting solution to a constant volume to obtain dendrobe stem leaf liquid and dendrobe flower liquid, and then mixing, stirring and homogenizing to obtain a dendrobe beverage; s5: filling and sterilizing: and filling the dendrobium beverage, sterilizing and cooling. The invention adopts the extraction technology of multiple separation and extraction and the high-pressure treatment technology, thereby ensuring the full separation of nutrient components; the PPM is less than or equal to 100, so that the water quality is fully ensured to be healthy; the effects of benefiting stomach and promoting fluid production, protecting liver and benefiting gallbladder, reducing blood sugar and blood fat, and enhancing the body condition are enhanced, and the taste of the beverage is enhanced; economical and efficient, and simultaneously ensures the food safety.
However, although dendrobium officinale related beverage products exist in the current market, the following problems exist mostly: the dendrobium officinale related beverage product has single function and low health-care effect; most of the prepared related beverage products are yoghourt and the like, the variety is single, the taste is uneven, and the requirements of different consumers cannot be met.
Disclosure of Invention
In view of the above, the invention aims to provide a preparation method of a dendrobium officinale fermented probiotic beverage, so as to overcome the defects in the prior art.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of a dendrobium officinale fermented probiotic beverage comprises the following steps:
s1, selecting, cleaning and pulping the dendrobium officinale to obtain dendrobium officinale juice for later use;
s2, mixing the skim milk powder, the glucose, the water and the dendrobium officinale juice, blending for the first time, and stirring and uniformly mixing to obtain a premix;
s3, preheating, sterilizing, cooling, inoculating a starter, fermenting and after-ripening the premix obtained in the step S2 to obtain a dendrobium officinale fermented milk base material;
s4, adding a stabilizing solution into the dendrobium officinale fermented milk base material for secondary blending, uniformly stirring, homogenizing, cooling and filling to obtain the dendrobium officinale fermented probiotic beverage, wherein the stabilizing solution comprises sodium carboxymethylcellulose, pectin and soybean polysaccharide.
Preferably, in step S1, the method further comprises blanching the washed Dendrobium officinale before pulping, which comprises soaking the washed Dendrobium officinale in clear water for 5-10min, taking out, draining, and blanching at 60-80 deg.C for 5-15 min; the dendrobium officinale is a fresh dendrobium officinale stem which is uniform in thickness, length and the like and does not mildew.
Preferably, in step S1, the beating includes: pulping according to the mass volume ratio (g/ml) of Dendrobium officinale to water of 1:20-40, filtering, and collecting filtrate to obtain Dendrobium officinale juice, preferably, the mass volume ratio (g/ml) of Dendrobium officinale to water of 1: 30.
Preferably, the specific operation of step S2 is: preparing defatted reconstituted milk by using defatted milk powder, adding glucose, dendrobium officinale juice and water into the defatted reconstituted milk, blending for the first time, and stirring and uniformly mixing to obtain a premix; wherein the mass-volume ratio (g/ml) of the skim milk powder to the skim reconstituted milk is 10-14: 100, respectively; the mass-to-volume ratio (g/ml) of the glucose to the skim reconstituted milk is 24-26: 1000, parts by weight; the volume ratio of the dendrobium officinale juice to the defatted reconstituted milk is 15-20: 100.
preferably, in step S3: the preheating temperature is 95-100 ℃; the sterilization temperature is 110-130 ℃, and the sterilization time is 5-15 min.
Preferably, in step S3, the preparation of the leavening agent includes: weighing bacterial powder under aseptic conditions, putting the bacterial powder into sterilized skim milk, and shaking up to prepare the starter, wherein the mass-to-volume ratio (g/ml) of the bacterial powder to the skim milk is 1: 90-100 parts of; preferably, the mass-to-volume ratio (g/ml) of the bacterial powder to the skim milk is 1: 99; the strain component in the strain powder is lactobacillus rhamnosus; the inoculation amount of the leaven is 4-6% of the volume of the premix; the fermentation temperature is 31-43 ℃; the fermentation time is 36-48 h; the after-ripening comprises: and after fermentation is finished, quickly cooling the fermentation liquor to below 10 ℃, refrigerating at 0-4 ℃ and aging for 12-24 hours to obtain the dendrobium officinale fermented milk base material.
Preferably, in step S4, the preparing of the stabilizing solution includes: adding sodium carboxymethylcellulose, pectin, soybean polysaccharide, white sugar and sodium citrate into water as solvent, stirring, and sterilizing; wherein the mass-to-volume ratio (g/ml) of the sodium carboxymethylcellulose to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio (g/ml) of the pectin to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio (g/ml) of the soybean polysaccharide to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio (g/ml) of the white granulated sugar to the dendrobium officinale fermented milk base material is 6-10: 100, respectively; the mass volume ratio (g/ml) of the sodium citrate to the dendrobium officinale fermented milk base material is 0.05-0.15: 100.
preferably, the mass-to-volume ratio (g/ml) of the sodium carboxymethylcellulose to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio (g/ml) of the pectin to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio (g/ml) of the soybean polysaccharide to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio (g/ml) of the white granulated sugar to the dendrobium officinale fermented milk base material is 8: 100, respectively; the mass volume ratio (g/ml) of the sodium citrate to the dendrobium officinale fermented milk base material is 0.1: 100.
preferably, in step S4, the homogenizing includes: and homogenizing the dendrobium officinale fermented milk base material added with the stabilizing solution and uniformly stirred for 8-10 times under the aseptic condition, wherein the homogenizing pressure is 30 MPa.
Preferably, the sodium carboxymethylcellulose, the pectin, the soybean polysaccharide, the white granulated sugar and the sodium citrate are all food grade.
The invention also aims to provide the dendrobium officinale fermented probiotic beverage prepared by the preparation method.
The invention has the beneficial effects that:
1) in the preparation method provided by the invention, the operation is simple, the preparation period is short, and the method is suitable for industrial large-scale production; the dendrobium officinale which is rich in substances such as polysaccharide, alkaloid, amino acid, trace elements and the like is added, so that the beverage has the capabilities of regulating immunity, resisting tumors, reducing blood sugar, resisting liver function damage and the like, and also has the functions of resisting aging and resisting oxidation;
2) the probiotics are fermented, so that the probiotics can better survive in the intestinal tract of a human body and can play a good probiotic role; meanwhile, multiple vitamins such as VB1, VB2, VB6, VB12 and the like which are necessary for human nutrition can be generated in the fermentation process, so that weak acid substances in the intestinal tract can be converted into weak alkali, and antibacterial substances can be generated to inhibit the propagation of harmful microorganisms in the intestinal tract, and the fermented milk has the effects of adjusting the functions of the intestinal tract, preventing arteriosclerosis, coronary heart disease and cancer, reducing cholesterol and prolonging life;
3) the invention adds new products of the probiotic beverage, optimizes the preparation process of the dendrobium officinale fermented probiotic beverage, and the obtained product has the advantages of uniform color, exquisite and soft mouthfeel, moderate sour and sweet taste, suitability for the requirements of most consumers and higher market value.
Drawings
FIG. 1 is a process flow diagram of a method for preparing a dendrobium officinale fermented probiotic beverage in accordance with an embodiment of the present invention;
FIG. 2 is a graph showing the influence of the inoculum size of the fermentation agent on the quality of the dendrobium officinale fermented milk base material;
FIG. 3 is a graph showing the effect of the addition of Dendrobium officinale juice on the quality of a fermented milk base material containing Dendrobium officinale;
FIG. 4 is a graph showing the effect of the addition amount of the skim milk powder of the present invention on the quality of the fermented milk base material of Dendrobium officinale;
FIG. 5 is a graph showing the effect of the addition of glucose on the quality of a fermented milk base material containing Dendrobium officinale according to the present invention;
FIG. 6 is a graph showing the effect of fermentation temperature on the quality of fermented milk base material of Dendrobium officinale according to the present invention;
FIG. 7 is a graph showing the effect of the addition of pectin on the centrifugal sedimentation rate and sensory evaluation of a dendrobium officinale fermented probiotic beverage according to the present invention;
FIG. 8 is a graph showing the effect of the addition of sodium carboxymethylcellulose on the centrifugal sedimentation rate and sensory evaluation of the dendrobium officinale fermented probiotic beverage;
FIG. 9 shows the effect of the addition of soybean polysaccharides on the centrifugal sedimentation rate and sensory evaluation of the dendrobium officinale fermented probiotic beverage;
FIG. 10 is a graph showing the effect of the interaction of the amount of sodium carboxymethylcellulose and the amount of pectin on the dendrobium officinale fermented probiotic beverage according to the present invention;
FIG. 11 is a graph showing the effect of the interaction of the amounts of sodium carboxymethylcellulose and soy polysaccharide on the dendrobium officinale fermented probiotic beverage of the present invention;
FIG. 12 is a graph showing the effect of the interaction of pectin and soy polysaccharide amounts on Dendrobium officinale fermented probiotic beverages of the present invention.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Example 1
(1) Influence of different treatment modes of dendrobium officinale on probiotic fermentation
Processing the dendrobium officinale according to the following four ways respectively to obtain the dendrobium officinale A, B, C, D;
the first method is as follows: washing fresh Dendrobium officinale with clear water for 5min, soaking for 5min, taking out, draining, blanching at 60 deg.C for 10min, pulping Dendrobium officinale with water at a ratio of 1:30(g/ml), filtering with 40 mesh gauze, collecting juice, and storing in 4 deg.C refrigerator to obtain Dendrobium officinale A;
the second method comprises the following steps: pulping and filtering the residue to obtain dendrobium officinale B;
the third method comprises the following steps: washing fresh herba Dendrobii with clear water for 5min, soaking for 5min, taking out, and draining; peeling, steaming in boiling water for 10min, and mixing herba Dendrobii with water at a ratio of 1: pulping at 30 g/ml, and storing in a refrigerator at 4 deg.C to obtain herba Dendrobii C;
the method is as follows: washing fresh Dendrobium officinale with clear water for 5min, soaking for 5min, taking out, draining, steaming in boiling water for 10min, and mixing Dendrobium officinale with water at a ratio of 1: pulping 30 g/ml, storing in refrigerator at 4 deg.C, and keeping herba Dendrobii D.
Respectively adding an equal amount of fermenting agent with Lactobacillus rhamnosus as fermenting strain into herba Dendrobii A, B, C, D, controlling fermentation temperature at 40 deg.C, fermenting for 48 hr, and measuring indexes such as acidity, pH value and viable count of the fermented liquid under the same conditions. As shown in table 1 below.
TABLE 1 influence of different treatment modes of Dendrobium officinale on probiotic fermentation
Note: the lower case letters are different and represent the significance comparison of different combinations in the same column
As can be seen from Table 1, the treatment methods of four Dendrobium officinale Kimura et Migo have significant effect on the growth of Lactobacillus rhamnosus (p is less than 0.05), wherein when Dendrobium officinale A is added, the fermentation broth of Lactobacillus rhamnosus has the maximum viable count of 8.90 × 109CFU/mL; the number of viable bacteria is obviously higher than that of the fermentation liquor of the dendrobium officinale B, the dendrobium officinale C and the dendrobium officinale D, and the number of viable bacteria is 1.03 multiplied by 109CFU/mL、3.78×109CFU/mL and 2.75X 109CFU/mL. The influence of the dendrobium officinale B and the dendrobium officinale C on the pH value of the fermentation liquor is more obvious (p)<0.05), 3.741 and 3.305, respectively; the influence of the dendrobium officinale A and the dendrobium officinale D on the pH value of the fermentation liquor is not obvious (p)>0.05) of 3.565 and 3.305, respectively. Therefore, different treatment modes can be presumed to have different influences on the biological activity of the dendrobium officinale, and the dendrobium officinale A can retain the biological activity (such as polysaccharide and the like) to the maximum extent. In the aspect of viable count, the dendrobium officinale A is superior to other three treatment modes; in view of the difficulty of the process, the other three treatment modes are long in time consumption, excessive in energy consumption and relatively complex in production process.
(2) Further analysis of Dendrobium officinale juice
In the test, the dendrobium officinale juice obtained in the first mode is selected as the supernatant of the dendrobium officinale juice for further analysis; in the experiment, 9 groups of process parameters are designed, and the influence of the obtained dendrobium officinale juicing supernatant on lactobacillus rhamnosus fermentation liquor is respectively considered under the conditions of different blanching times (5minB1, 10minB2 and 15minB3) of dendrobium officinale with different solid-to-liquid ratios (1: 20A1, 1:30A2 and 1:40A 3). The results are shown in Table 2 below, using viable count, acidity, pH and crude polysaccharide content as evaluation indices.
TABLE 2 further study results of Dendrobium officinale juice
Note: the lower case letters are different and represent the significance comparison of different combinations in the same column
As can be seen from Table 2, the solid-to-liquid ratio and the blanching time of the dendrobium officinale juice have obvious influence on the viable count (p < 0.05) and the crude polysaccharide content (p < 0.05) of the lactobacillus rhamnosus. Although the solid-liquid ratio of the dendrobium officinale juice is 1:20, the dendrobium officinale juice has less obvious influence on the viable count under different blanching time (p)>0.05) but has a significant influence on the crude polysaccharide content in the fermentation broth (p)<0.05); when the blanching time is 10min, the content of crude polysaccharide in the fermentation liquor is highest and can reach 54.16mg/100g, and the content of crude polysaccharide in blanching for 5min and 15min is 45.48mg/100g and 52.16mg/100g respectively; when the solid-to-liquid ratio of the dendrobium officinale juice is 1:30, the hot scalding time has a more obvious influence on the viable count (p)<0.05), the viable count of the lactobacillus rhamnosus fermentation liquor can reach 7.6 multiplied by 109CFU/mL is significantly higher than the viable count of hot wave for 5min and hot wave for 15min, and the viable count of the fermentation broth is 1.5 × 109CFU/mL and 2.00X 109CFU/mL; the crude polysaccharide content of the fermentation liquor after being scalded for 10min and 15min can reach 60.64mg/100g and 59.47mg/100g, which is obviously higher than the crude polysaccharide content of 47.76mg/100g after being scalded for 5 min; when the solid-liquid ratio is 1:40, the influence on the viable count of the fermentation liquor is not significant in different blanching times, the influence on the content of crude polysaccharide is more significant, the longer the blanching time is, the higher the content of crude polysaccharide is, and the crude polysaccharide content is 43.92mg/100g and 48.94mg respectively in 5min, 10min and 15min blanching100g and 49.48mg/100 g. But the blanching time has no significant effect on the fermentation acidity of lactobacillus rhamnosus. According to the test result, the content of crude polysaccharide is closer to that of crude polysaccharide in the hot ironing of 10min and 15min, and the hot ironing of 10min is selected for saving time and cost. In conclusion, in different dendrobium officinale juice solid-liquid ratios, blanching for 10min has a remarkable effect on the content of crude polysaccharide in fermentation liquor.
As can be seen from Table 2, the different solid-liquid ratios of the Dendrobium officinale juice have significant effects on the viable count of the fermentation broth under the condition of blanching for 10min, and when the solid-liquid ratio is 1:30, the viable count, the titrated acidity, the pH value and the crude polysaccharide content are respectively 7.6 × 109The CFU/mL, the value of the titration acidity of 195.4 degrees T, pH is 3.55, and the content of crude polysaccharide reaches 60.64mg/100g, which is obviously higher than the evaluation indexes of the solid-to-liquid ratio of 1:20 and 1: 40.
Example 2
Preparing dendrobium officinale juice: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking in clear water for 5min, taking out, draining, blanching at 60 ℃ for 10min, pulping dendrobium officinale and water according to a ratio of 1:30, filtering with 40-mesh gauze, collecting filtrate, and storing in a refrigerator at 4 ℃ to obtain dendrobium officinale juice for later use;
preparing a premix: preparing the defatted reconstituted milk by using 12% (W/V) of defatted milk powder by taking the volume of the defatted reconstituted milk as a reference; adding 25g/L glucose and 20% (V/V) Dendrobium officinale juice into the defatted reconstituted milk, adding water to required dosage, and stirring to obtain premix;
preparing a leaven: accurately weighing 1g of lyophilized starter culture (Lactobacillus rhamnosus) under aseptic condition, adding into 99mL sterilized (121 deg.C, 20min) skim milk, and shaking to obtain starter culture with bacterial powder content of 1%;
preparing a dendrobium officinale fermented milk base material: preheating the premix to 95-100 ℃, then sterilizing for 10min at the temperature of 121 ℃, and finally cooling to room temperature; inoculating fermenting agents (2%, 4%, 6%, 8% and 10%) with different volumes based on the volume of the premix after preheating, sterilization and cooling, fermenting at 40 ℃ for 48 hours, then rapidly cooling a plurality of groups of fermentation liquids obtained after fermentation to below 10 ℃, refrigerating at 0-4 ℃ and aging for 12-24 hours to obtain the dendrobium officinale fermented milk base material, wherein the mass of the dendrobium officinale fermented milk base material is shown in figure 2.
As can be seen from FIG. 2, the influence of the inoculum size of the starter on the viable count of the dendrobium officinale fermented milk base material is relatively significant (P is less than 0.05), the viable count tends to increase first and then decrease, and when the inoculum size is 6%, the viable count is the highest, and the result is 10.32log CFU/mL; when the inoculation amount is 10%, the reduction of the viable count is obvious, and the influence of the inoculation amount on the acidity and the pH is not obvious (P is more than 0.05), probably because the acid production of the probiotics is not promoted due to too much probiotics.
Example 3
Preparing dendrobium officinale juice: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking in clear water for 5min, taking out, draining, blanching at 60 ℃ for 10min, pulping dendrobium officinale and water according to a ratio of 1:30, filtering with 40-mesh gauze, collecting filtrate, and storing in a refrigerator at 4 ℃ to obtain dendrobium officinale juice for later use;
preparing a premix: preparing the defatted reconstituted milk by using 12% (W/V) of defatted milk powder by taking the volume of the defatted reconstituted milk as a reference; adding 25g/L glucose and different volumes of Dendrobium officinale juice (5%, 10%, 15%, 20%, 25%) into the defatted and recovered milk, adding water to required dosage, and stirring uniformly to obtain a plurality of premix compounds;
preheating each group of premix to 95-100 ℃, then sterilizing for 10min at the temperature of 121 ℃, finally cooling to room temperature, adding a leavening agent 4% (V/V) into each group of premix according to the volume of the premix, then fermenting for 48 hours at the temperature of 40 ℃, then rapidly cooling a plurality of groups of fermentation liquor obtained after the fermentation is finished to below 10 ℃, refrigerating and ripening for 12-24 hours at the temperature of 0-4 ℃ to obtain the dendrobium officinale fermented milk base material, wherein the content of bacterial powder in the leavening agent is 1%, the components of the strains are lactobacillus rhamnosus, and the quality of the dendrobium officinale fermented milk base material is shown in figure 3.
As can be seen from FIG. 3, the effect of the addition amount of Dendrobium officinale on the viable count is significant (P is less than 0.05), and the viable count reaches the maximum value of 10.14log CFU/mL under the condition that the addition amount of Dendrobium officinale juice is 20%. The influence on acidity and pH value is less obvious (P is more than 0.05), and the pH value of the dendrobium officinale fermented milk base material is in a trend of firstly decreasing and then increasing along with the increase of the addition amount of the dendrobium officinale juice; the viable count and acidity are the trend of increasing first, then decreasing and then increasing with the increase of the addition amount; the reason is probably that the dendrobium officinale contains various active ingredients (such as polysaccharide, vitamins and the like), and the active ingredients can promote the growth of lactobacillus rhamnosus within a certain range, and can inhibit the growth of lactobacillus rhamnosus beyond the range.
Example 4
Preparing dendrobium officinale juice: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking in clear water for 5min, taking out, draining, blanching at 60 ℃ for 10min, pulping dendrobium officinale and water according to a ratio of 1:30, filtering with 40-mesh gauze, collecting filtrate, and storing in a refrigerator at 4 ℃ to obtain dendrobium officinale juice for later use;
preparing a premix: preparing the skim reconstituted milk by using skim milk powder (W/V) with different masses (10%, 12%, 14%, 16% and 18%) based on the volume of the skim reconstituted milk; adding 25g/L glucose and 20% (V/V) dendrobium officinale juice into the defatted reconstituted milk, adding water to the required dosage, and uniformly stirring to obtain a plurality of premix compounds;
preheating each group of premix to 95-100 ℃, then sterilizing for 10min at the temperature of 121 ℃, finally cooling to room temperature, adding 4% of a leavening agent into each group of premix according to the volume of the premix, then fermenting for 48 hours at the temperature of 40 ℃, wherein the content of bacterial powder in the leavening agent is 1%, the strain component is lactobacillus rhamnosus, then rapidly cooling a plurality of groups of fermentation liquor obtained after fermentation to below 10 ℃, refrigerating and aging for 12-24 hours at the temperature of 0-4 ℃ to obtain the dendrobium officinale fermented milk base material, wherein the mass of the dendrobium officinale fermented milk base material is shown in figure 4.
From FIG. 4, it can be seen that the skim reconstituted milk has a significant effect on the viable count of the probiotic (P < 0.05), and the acidity and pH values have a less significant effect (P > 0.05). With the increase of the addition amount of the skim milk powder, the acidity of the dendrobium officinale fermented milk base material is in an increasing trend along with the increase of the addition amount, the pH value of the dendrobium officinale fermented milk base material is in a decreasing trend along with the increase of the addition amount, the viable count is in a decreasing trend after increasing along with the increase of the addition amount, and when the addition amount of the skim milk powder is 12%, the viable count reaches the maximum value and is 10.09log CFU/mL.
Example 5
Preparing dendrobium officinale juice: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking in clear water for 5min, taking out, draining, blanching at 60 ℃ for 10min, pulping dendrobium officinale and water according to a ratio of 1:30, filtering with 40-mesh gauze, collecting filtrate, and storing in a refrigerator at 4 ℃ to obtain dendrobium officinale juice for later use;
preparing a premix: preparing the defatted reconstituted milk by using 12% (W/V) of defatted milk powder by taking the volume of the defatted reconstituted milk as a reference; adding glucose (15g/L, 20g/L, 25g/L, 30g/L, 35g/L) with different mass and Dendrobium officinale juice 20% (V/V) into defatted reconstituted milk, adding water to required dosage and stirring uniformly to obtain a plurality of premix compounds;
preheating each group of premix to 95-100 ℃, then sterilizing for 10min at the temperature of 121 ℃, finally cooling to room temperature, adding 4% of a fermentation agent into each group of premix, then fermenting for 48 hours at the temperature of 40 ℃, wherein the content of bacterial powder in the fermentation agent is 1%, the strain component is lactobacillus rhamnosus, then rapidly cooling a plurality of groups of fermentation liquor obtained after the fermentation is completed to below 10 ℃, refrigerating and ripening for 12-24 hours at the temperature of 0-4 ℃ to obtain the dendrobium officinale fermented milk base material, and the quality of the dendrobium officinale fermented milk base material is shown in figure 5.
As can be seen from fig. 5, the amount of glucose added does not greatly affect the number of viable bacteria of probiotic bacteria, acidity, pH, and other measurement indices. With the increase of the adding amount of the glucose, the acidity and the pH value of the dendrobium officinale fermented milk base material have no obvious change, and the logarithmic value of the viable count is the highest and is 10.01logmL/cfu when the adding amount of the glucose is 2.5 percent, namely 25 g/L.
Example 6
Preparing dendrobium officinale juice: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking in clear water for 5min, taking out, draining, blanching at 60 ℃ for 10min, pulping dendrobium officinale and water according to a ratio of 1:30, filtering with 40-mesh gauze, collecting filtrate, and storing in a refrigerator at 4 ℃ to obtain dendrobium officinale juice for later use;
preparing a premix: preparing the defatted reconstituted milk by using 12% (W/V) of defatted milk powder by taking the volume of the defatted reconstituted milk as a reference; adding 25g/L glucose and 20% (V/V) Dendrobium officinale juice into the defatted reconstituted milk, adding water to required dosage, and stirring to obtain premix;
preheating the premix to 95-100 ℃, then sterilizing for 10min at the temperature of 121 ℃, finally cooling to room temperature, adding 4% of a leavening agent into the premix according to the volume of the premix, respectively fermenting for 48 hours at different temperatures, wherein the content of bacterial powder in the leavening agent is 1%, the strain components are lactobacillus rhamnosus, then rapidly cooling a plurality of groups of fermentation liquids obtained after the fermentation is completed to below 10 ℃, refrigerating and ripening for 12-24 hours at the temperature of 0-4 ℃ to obtain the dendrobium officinale fermented milk base material, and the quality of the dendrobium officinale fermented milk base material is shown in figure 6.
As shown in fig. 6, under the same conditions in this test, the influence of the fermentation temperature on the viable count was significant (P < 0.05), the viable count was highest at 40 ℃ and was 9.95log cfu/mL, the influence of the fermentation temperature on the acidity and pH of the fermented milk base was less significant (P > 0.05), the pH gradually decreased with the increase of the fermentation temperature, and the pH was minimum at 3.371 when fermented at 43 ℃; the acidity is gradually increased along with the increase of the fermentation temperature; the number of viable bacteria shows a trend of rising firstly and then falling along with the increase of the fermentation temperature; this is probably because when the fermentation temperature is too low, the growth of the probiotics is slow, or the growth temperature is not suitable, the number of viable bacteria is small, the acid yield is low, the pH value is high, and when the fermentation temperature is too high, the growth of the probiotics is too fast, the proliferation is vigorous, the decay of the bacteria is also fast, and the final number of viable bacteria is also not high.
Example 7
Based on the dendrobium officinale fermented milk base material obtained in the embodiment 2, the inoculation amount of the leavening agent is 6%, stabilizing solutions composed of different proportions are respectively added into the dendrobium officinale fermented milk base material according to the volume of the dendrobium officinale fermented milk base material, secondary blending is carried out, stirring is carried out uniformly, primary homogenizing (the pressure is 30MPa) treatment is carried out for 8-10 times, cooling and aseptic filling are carried out, and a product, namely the dendrobium officinale fermented probiotic beverage is obtained and is preserved at 0-4 ℃.
1. One factor analysis
1) Influence of addition amount of pectin on centrifugal precipitation rate and sensory evaluation of product
The influence of only 8% of white granulated sugar, 0.1% of sodium citrate and different amounts of pectin (0.15%, 0.20%, 0.25%, 0.30%, 0.35%) added to the stabilizing solution on the product stability was examined in sequence with sensory evaluation and centrifugal precipitation rate as response indexes, as shown in fig. 7.
As can be seen from fig. 7, the centrifugal precipitation rate gradually decreased with increasing addition amount of pectin, and the decrease was large, but sensory evaluation showed a tendency to increase first and then decrease with increasing addition amount of pectin.
2) Effect of addition amount of sodium carboxymethylcellulose (CMC) on centrifugal precipitation rate and sensory evaluation of product
The influence of only 8% of white granulated sugar, 0.1% of sodium citrate and different amounts of CMC (0.15%, 0.20%, 0.25%, 0.30%, 0.35%) added to the stabilizing solution on the product stability was examined in sequence with sensory evaluation and centrifugal precipitation rate as response indexes, as shown in fig. 8.
It can be seen from fig. 8 that the centrifugal precipitation rate shows a trend of rapidly decreasing and then stabilizing with the increase of the addition amount of the sodium carboxymethyl cellulose, and the sensory evaluation shows a trend of increasing and then decreasing with the increase of the addition amount of the sodium carboxymethyl cellulose, probably because the sensory quality is greatly influenced by too much or too little addition amount of the sodium carboxymethyl cellulose.
3) Influence of addition amount of soybean polysaccharide on centrifugal precipitation rate and sensory evaluation of product
The influence of only 8% of white granulated sugar, 0.1% of sodium citrate and different amounts of soybean polysaccharides (0.15%, 0.20%, 0.25%, 0.30%, 0.35%) added to the stabilizing solution on the product stability was sequentially examined by using sensory evaluation and centrifugal precipitation rate as response indexes, as shown in fig. 9.
From 9, it can be seen that the centrifugal precipitation rate tended to decrease rapidly and slowly as the addition amount of the soybean polysaccharide increased, and tended to increase and decrease as the addition amount of the soybean polysaccharide increased according to the sensory evaluation, probably because the sensory quality was greatly affected by too much or too little addition amount of the soybean polysaccharide.
2. Response surface analysis
1) Box-Benhken experimental design and results
On the basis of the single factors, sensory score and centrifugal sedimentation rate are used as weighted comprehensive scores as indexes, 3 factors of addition amounts of sodium carboxymethylcellulose (A), pectin (B) and soybean polysaccharide (C) which have obvious influence on the stability of the dendrobium officinale probiotic beverage are selected as considered factors, the compounding of the stabilizer is further optimized, and the optimal combination is determined. The Box-Behnken test factor levels are shown in table 3 below, and the response surface optimization test design and results are shown in table 4.
TABLE 3 response surface test factors and horizontal design Table
TABLE 4 response surface optimization test design and results
As can be seen from Table 4, there were 17 groups in the test, among which there were 12 factorial points and 5 null points. The experiment was repeated with 5 points as the center to estimate the error.
Performing multiple regression analysis on the data obtained in the table 4 to obtain a regression equation significance test table, wherein the result is shown in a table 5, and performing quadratic polynomial fitting of nonlinear regression by using software to obtain a regression model with the equation as follows:
Y＝0.950.048*A+5.584E-003*B-0.15*C-0.040*A*B-0.095*A*C-0.14*B*C-0.53*A2-0.27*B2-0.23*C2。
TABLE 5 regression equation coefficient significance test
Note: indicates significant difference (P)<0.05) indicates that the difference is extremely significant (P)<0.01)，R2＝0.9624，R2 Adj＝0.9140。
As can be seen from Table 5, the regression model is of great significance (P)<0.0001), F value of 5.25 for the mismatch term (P ═ 0.0716 > 0.05) is not significant, R2＝0.9624，R2The Adj is 0.9140, which shows that the model has good fitting property with practical tests, and the test design is reliable, so that the model is suitable for optimizing the compounding conditions of the dendrobium officinale fermented probiotic beverage stabilizer. The signal to noise ratio (adeqpreparation) was 11.210 greater than 4, so the model could be used to predict the experimental results. Through analysis of variance, the primary and secondary sequence of the influence of 3 factors on the product of the dendrobium officinale fermented probiotic beverage is C>A>B, i.e. the amount of soybean polysaccharide>The amount of sodium carboxymethylcellulose>The amount of pectin is used. Where the C result was very significant (P)<0.01); b and C did not significantly affect the results (P)>0.05); interaction term AB has no significant effect on the results (P)>0.05) AC had a more pronounced effect on the results (P)<0.05), BC had a very significant effect on the results (P)<0.01); the quadratic terms A2, B2 and C2 have extremely remarkable effect on the result (P)<0.01)
2) Analysis of interactions between factors
A. The interaction of the amount of sodium carboxymethylcellulose and the amount of pectin on the test results is shown in fig. 10, which shows that when the amount of pectin added is 0.100%, the gradient of the response curve of the centrifugal precipitation rate and the comprehensive score of sensory evaluation of the dendrobium officinale fermented probiotic beverage tends to increase and decrease with the increasing trend of the amount of sodium carboxymethylcellulose, and when the amount of carboxymethylcellulose added is 0.063%, the comprehensive score is the highest, thus indicating that the optimal amount of carboxymethylcellulose is added.
B. Effect of the interaction of the amount of sodium carboxymethylcellulose and the amount of soybean polysaccharide on the test results
The interaction between the amount of sodium carboxymethylcellulose and the amount of soybean polysaccharide is shown in fig. 11, and it can be seen from the graph that when the amount of sodium carboxymethylcellulose is 0.063%, along with the increasing trend of the amount of soybean polysaccharide, the gradient of the response curve of the centrifugal sedimentation rate of the dendrobium officinale fermented probiotic beverage and the comprehensive score of sensory evaluation shows a trend of increasing first and then decreasing, the variation trend is less obvious, and when the amount of soybean polysaccharide is 0.063%, the comprehensive score is the highest, thus indicating that the optimal amount of addition of soybean polysaccharide is achieved at this time.
C. Effect of the interaction of pectin and Soy polysaccharide amounts on test results
The interaction between the amount of pectin and the amount of soybean polysaccharide is shown in fig. 12, and it can be seen from the graph that when the amount of soybean polysaccharide is 0.063%, along with the increasing trend of the amount of pectin, the centrifugal precipitation rate of the dendrobium officinale fermented probiotic beverage and the gradient of the response curve of the comprehensive score of sensory evaluation show a trend of increasing first and then decreasing, the variation trend is less obvious, and when the amount of soybean polysaccharide is 0.063%, the comprehensive score is the highest, thus indicating that the optimal amount of pectin is added at this time.
In conclusion, the preparation process of the dendrobium officinale probiotic beverage is optimized, and the optimal process conditions are determined as follows:
the treatment mode of the dendrobium officinale comprises the following steps: selecting fresh dendrobium officinale stems with uniform thickness, length and the like and without mildew, cleaning to remove leaf sheaths, soaking the treated dendrobium officinale stems in clear water for 5min, taking out and draining, blanching for 10min at 60 ℃, pulping the dendrobium officinale with water according to a ratio of 1:30, filtering by using 40-mesh gauze, respectively collecting filtrate, and storing in a refrigerator at 4 ℃ for later use to obtain dendrobium officinale juice;
and each parameter during primary adjustment is as follows: based on the volume of the defatted reconstituted milk, the addition amount of the defatted milk powder is 12 percent (W/V), the addition amount of the dendrobium officinale juice is 20 percent (V/V), the addition amount of the glucose is 2.5 percent (W/V),
during fermentation: the inoculation amount of the leaven is 6 percent (V/V) of the volume of the obtained premix, the fermentation temperature is 40 ℃, and the fermentation time is 48 hours;
relevant parameters of the stabilizing solution: based on the volume of the dendrobium officinale fermented milk base material, the addition amount of sodium carboxymethylcellulose is 0.063%, the addition amount of pectin is 0.063%, the addition amount of soybean polysaccharide is 0.063%, the addition amount of white granulated sugar is 8%, and the addition amount of sodium citrate is 0.1%.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (10)
1. A preparation method of a dendrobium officinale fermented probiotic beverage is characterized by comprising the following steps:
s1, selecting, cleaning and pulping the dendrobium officinale to obtain dendrobium officinale juice for later use;
s2, mixing the skim milk powder, the glucose, the water and the dendrobium officinale juice, blending for the first time, and stirring and uniformly mixing to obtain a premix;
s3, preheating, sterilizing, cooling, inoculating a starter, fermenting and after-ripening the premix obtained in the step S2 to obtain a dendrobium officinale fermented milk base material;
s4, adding a stabilizing solution into the dendrobium officinale fermented milk base material for secondary blending, uniformly stirring, homogenizing, cooling and filling to obtain the dendrobium officinale fermented probiotic beverage, wherein the stabilizing solution comprises sodium carboxymethylcellulose, pectin and soybean polysaccharide.
2. The preparation method of the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in step S1, the dendrobium officinale further comprises blanching treatment after cleaning and before pulping, the blanching treatment comprises soaking the cleaned dendrobium officinale in clear water for 5-10min, taking out, draining, and blanching at 60-80 ℃ for 5-15 min; the dendrobium officinale is a fresh dendrobium officinale stem which is uniform in thickness, length and the like and does not mildew.
3. The preparation method of the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in the step S1, the pulping comprises: pulping according to the mass volume ratio of the dendrobium officinale to the water of 1:20-40, filtering, and collecting filtrate to obtain dendrobium officinale juice, preferably the mass volume ratio of the dendrobium officinale to the water of 1: 30.
4. The preparation method of the dendrobium officinale fermented probiotic beverage according to claim 1, wherein the specific operations of step S2 are as follows: preparing defatted reconstituted milk by using defatted milk powder, adding glucose, dendrobium officinale juice and water into the defatted reconstituted milk, blending for the first time, and stirring and uniformly mixing to obtain a premix; wherein the mass-volume ratio of the skim milk powder to the skim reconstituted milk is 10-14: 100, respectively; the mass-volume ratio of the glucose to the defatted reconstituted milk is 24-26: 1000, parts by weight; the volume ratio of the dendrobium officinale juice to the defatted reconstituted milk is 15-20: 100.
5. the preparation method of the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in step S3: the preheating temperature is 95-100 ℃; the sterilization temperature is 110-130 ℃, and the sterilization time is 5-15 min.
6. The method for preparing the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in the step S3, the preparation of the leavening agent comprises the following steps: weighing bacterial powder under aseptic conditions, putting the bacterial powder into sterilized skim milk, and shaking up to prepare the starter, wherein the mass volume ratio of the bacterial powder to the skim milk is 1: 90-100 parts of; preferably, the mass-volume ratio of the bacterial powder to the skim milk is 1: 99; the strain component in the strain powder is lactobacillus rhamnosus; the inoculation amount of the leaven is 4-6% of the volume of the premix; the fermentation temperature is 31-43 ℃; the fermentation time is 36-48 h; the after-ripening comprises: and after fermentation is finished, quickly cooling the fermentation liquor to below 10 ℃, refrigerating at 0-4 ℃ and aging for 12-24 hours to obtain the dendrobium officinale fermented milk base material.
7. The method for preparing the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in the step S4, the preparation of the stabilizing solution comprises the following steps: adding sodium carboxymethylcellulose, pectin, soybean polysaccharide, white sugar and sodium citrate into water as solvent, stirring, and sterilizing; wherein the mass volume ratio of the sodium carboxymethylcellulose to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio of the pectin to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio of the soybean polysaccharide to the dendrobium officinale fermented milk base material is 0.6-0.65: 1000, parts by weight; the mass volume ratio of the white granulated sugar to the dendrobium officinale fermented milk base material is 6-10: 100, respectively; the mass volume ratio of the sodium citrate to the dendrobium officinale fermented milk base material is 0.05-0.15: 100.
8. the preparation method of the dendrobium officinale fermented probiotic beverage according to claim 7, wherein the mass-to-volume ratio of the sodium carboxymethylcellulose to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio of the pectin to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio of the soybean polysaccharide to the dendrobium officinale fermented milk base material is 0.63: 1000, parts by weight; the mass volume ratio of the white granulated sugar to the dendrobium officinale fermented milk base material is 8: 100, respectively; the mass volume ratio of the sodium citrate to the dendrobium officinale fermented milk base material is 0.1: 100.
9. the method for preparing the dendrobium officinale fermented probiotic beverage according to claim 1, wherein in the step S4, the homogenizing comprises: and homogenizing the dendrobium officinale fermented milk base material added with the stabilizing solution and uniformly stirred for 8-10 times under the aseptic condition, wherein the homogenizing pressure is 30 MPa.
10. The dendrobium officinale fermented probiotic beverage obtained by the preparation method of the dendrobium officinale fermented probiotic beverage according to any one of claims 1 to 9.
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