CN110651919A

CN110651919A - Carrot fermentation liquor and beverage for relieving asthenopia, and preparation method and application thereof

Info

Publication number: CN110651919A
Application number: CN201910933243.3A
Authority: CN
Inventors: 林峰; 马涛; 宋帅; 张雨浩; 王海轩
Original assignee: Jiangsu Bacterial Key Life Science And Technology Development Co Ltd
Current assignee: Jiangsu Bacterial Key Life Science And Technology Development Co Ltd
Priority date: 2019-09-29
Filing date: 2019-09-29
Publication date: 2020-01-07

Abstract

The invention discloses a carrot fermentation liquid and beverage for relieving asthenopia, and a preparation method and application thereof. The carrot fermentation liquor is prepared from the following raw materials: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation and 2000-3600 parts of water. The carrot fermentation liquor and the beverage have the effect of relieving asthenopia.

Description

Carrot fermentation liquor and beverage for relieving asthenopia, and preparation method and application thereof

Technical Field

The invention relates to a carrot fermentation liquid and beverage for relieving asthenopia, and a preparation method and application thereof.

Background

With the acceleration of life, work and learning rhythm, a series of problems caused by asthenopia are becoming more and more prominent. Asthenopia refers to asthenopia caused by excessive use of eyes when the user is engaged in near work or study for a long time. The long-term asthenopia is easy to cause myopia. In recent years, the myopia problem of children and teenagers in China is more serious, the myopia rate is high and continuously rises, and the myopia tends to be low in age, severe, fast in development and deep in degree. In 6 months of 2018, the 'Guangming daily newspaper' publishes the national health Commission on the public health, the myopia rate of children and adolescents in China is the first in the world, and the vision defect rate of 7-year-old children is over 30 percent.

In the human eyeball structure, the macula lutea is responsible for important functions such as color reflection and visibility. Once the macula deteriorates, people gradually lose vision. Research has shown that the main components of the macula of the human eyeball include beta-carotene, riboflavin, lutein, zeaxanthin, and the like. Once a person is deprived of such substances for a long period of time in the diet, the person's vision gradually declines and eventually is lost. The current popular means is to supplement various eye care products such as lutein, blueberry essence, astaxanthin and the like. Such purified materials are very expensive and are not readily available.

The carrot, also called carrot, contains carotene as main nutrient component, including alpha-carotene, beta-carotene and gamma-carotene, wherein the beta-carotene has the highest content and the most negative name, and the biological value is the highest and accounts for 80% of the carotene. Carrots are often used in health food.

CN107647222A discloses a lactic acid bacteria beverage; the lactobacillus beverage is prepared by fermenting mango, carrot, green tea, corn syrup and a compound stabilizer which are used as main raw materials; the lactobacillus beverage has good color stability and taste stability. Although the lactic acid bacteria beverage described in the above patent document contains carrot, the content of carrot is small, and the lactic acid bacteria beverage has the effects of exciting, inducing diuresis, promoting digestion, reducing blood fat and cholesterol, increasing vascular toughness, preventing atherosclerosis, and resisting radiation damage.

CN106350418A discloses a red raspberry composite fruit wine and a preparation method thereof; the composite fruit wine is prepared from the following effective components: 200-300 parts of red raspberries, 100-200 parts of black raspberries, 20-40 parts of sea buckthorn fruits, 20-40 parts of blueberries, 20-40 parts of cowberry fruits, 10-15 parts of black medlar, 10-15 parts of mulberry leaves, 10-15 parts of carrots, 10-15 parts of Chinese dates, 5-10 parts of green tea and 5-10 parts of cassia seeds; the nutritional ingredients in the raw materials have synergistic effect, so that the health-care effects of protecting eyesight, relieving asthenopia and enhancing immunity are remarkable; according to the preparation method, the fermentation, enzymolysis and extraction processes of the effective components are controlled, so that the quality of the fruit wine is improved, the fruit wine has aromatic smell and appropriate sour-sweet taste, and is bright red. Although the red raspberry composite fruit wine disclosed by the patent document has the effects of protecting eyesight and relieving asthenopia, the effect of relieving asthenopia is not good due to the fact that the content of carrots is low and alcohol is contained.

Disclosure of Invention

In view of the above, the first object of the present invention is to provide a carrot fermentation broth for alleviating asthenopia, which has a significant asthenopia alleviating effect.

The second purpose of the invention is to provide the preparation method of the carrot fermentation liquor, which can greatly improve the utilization rate of carrot pulp.

The third purpose of the invention is to provide a carrot fermented beverage which contains the carrot fermentation liquor, blueberry concentrated juice, coconut powder, orange concentrated juice, apple concentrated juice and the like, has good taste and obvious effect of relieving asthenopia.

The fourth purpose of the invention is to provide the preparation method of the carrot fermented beverage, and the carrot fermented liquid, the blueberry concentrated juice, the coconut powder, the orange concentrated juice, the apple concentrated juice and the like are synergistic in the blending process, so that the carrot fermented beverage not only has good taste, but also has obvious effect of relieving asthenopia.

The fifth purpose of the invention is to provide the application of the carrot fermentation liquid or the carrot fermentation drink.

The invention adopts the following technical scheme to achieve the purpose.

On one hand, the invention provides a carrot fermentation liquor for relieving asthenopia, which is prepared from the following raw materials: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation and 2000-3600 parts of water.

According to the carrot fermentation liquor, the raw materials preferably further comprise 100-400 parts by weight of white granulated sugar, 2-15 parts by weight of vitamin C and 4-20 parts by weight of sodium bicarbonate.

According to the carrot fermentation liquor, preferably, the fermentation powder comprises 0.025-0.5 part by weight of leuconostoc mesenteroides and 0.025-0.5 part by weight of lactobacillus casei; the enzyme preparation comprises 5-30 parts by weight of cellulase and 5-30 parts by weight of pectinase.

The carrot fermentation broth according to the invention is preferably prepared from raw materials comprising: 700-1000 parts of carrot pulp, 4-8 parts of vitamin C, 0.08-0.3 part of zymophyte powder, 20-50 parts of enzyme preparation, 160-250 parts of white granulated sugar, 8-12 parts of sodium bicarbonate and 2600-3100 parts of water.

On the other hand, the invention provides a preparation method of the carrot fermentation liquor, which comprises the following steps:

1) enzymolysis: adding an enzyme preparation into the carrot pulp, and carrying out enzymolysis for 60-180 min at 45-65 ℃ to obtain an enzymolysis liquid;

2) mixing materials and melting sugar: adding white granulated sugar, vitamin C, sodium bicarbonate and water into the enzymolysis liquid, uniformly mixing, and adjusting the pH of the system to 6.0-6.2 to obtain a mixture;

3) and (3) sterilization: sterilizing the mixture through a plate heat exchanger at 80-100 ℃ for 2-10 min or through ultra-high temperature instantaneous sterilization at 110-150 ℃ for 3-15 s to obtain a sterilization solution;

4) fermentation: cooling the sterilized solution to 25-32 ℃, adding zymophyte powder or zymophyte powder solution into the sterilized solution, and fermenting for 24-72 hours to obtain carrot fermentation liquor; the fermentation bacteria powder solution is prepared from fermentation bacteria powder and water in a weight ratio of 1: 5-20.

In another aspect, the invention provides a carrot fermented beverage, which comprises a blending agent and the carrot fermented liquid as described above, wherein the weight ratio of the carrot fermented liquid to the blending agent is 75-150: 11.1-47.

According to the carrot fermented beverage, preferably, the blending agent comprises 0.05-0.5 part by weight of xanthan gum, 0.05-0.5 part by weight of sodium carboxymethylcellulose, 10-40 parts by weight of white granulated sugar, 0.1-0.5 part by weight of vitamin C, 0.1-1 part by weight of blueberry concentrated juice, 0.1-1 part by weight of coconut powder, 0.1-0.5 part by weight of orange concentrated juice, 0.5-2 parts by weight of apple concentrated juice, 0.05-0.5 part by weight of beta-carotene and 0.05-0.5 part by weight of essence.

The carrot fermented beverage according to the invention is preferably prepared from raw materials comprising the following components: 85-120 parts of carrot fermentation liquor, 0.08-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 15-25 parts of white granulated sugar, 0.15-0.3 part of vitamin C, 0.3-0.7 part of blueberry concentrated juice, 0.2-0.6 part of coconut powder, 0.1-0.3 part of orange concentrated juice, 0.8-1.5 parts of apple concentrated juice, 0.08-0.3 part of beta-carotene and 0.1-0.3 part of essence.

In another aspect, the present invention provides a method for preparing the above carrot fermented beverage, comprising the following steps:

(1) pre-mixing glue: premixing white granulated sugar, xanthan gum, sodium carboxymethylcellulose and coconut powder to obtain gelatine powder; putting the rubber powder into water with the temperature of 65-75 ℃, and stirring for 10-50 min to obtain a rubber solution;

(2) material melting and blending: adding carrot fermentation liquor, vitamin C, blueberry concentrated juice, apple concentrated juice, orange concentrated juice, beta-carotene and essence into the glue solution, adding water to a constant volume, and stirring for 20-40 min to obtain a mixed solution;

(3) and (3) filtering: filtering the mixed solution to obtain a blending solution;

(4) homogenizing: preheating, degassing and homogenizing the prepared liquid, wherein the preheating temperature is 50-80 ℃, the degassing vacuum degree is 0.005-0.05 MPa, the homogenizing pressure is 10-25 MPa, the frequency of a homogenizer is 25-50 Hz, and the homogenizing time is 1-5 min, so that the carrot fermented beverage is obtained.

In another aspect, the invention provides the use of the carrot fermentation broth for preparing a health-care product or beverage with the effect of relieving asthenopia.

The carrot fermentation liquor has obvious effect of relieving asthenopia. The preparation method of the carrot fermentation liquor can greatly improve the utilization rate of carrot pulp. The carrot fermented beverage contains the carrot fermented liquid, blueberry concentrated juice, coconut powder, orange concentrated juice, apple concentrated juice and the like, and has good taste and obvious effect of relieving asthenopia. According to the preparation method of the carrot fermented beverage, the carrot fermentation liquor, the blueberry concentrated juice, the coconut powder, the orange concentrated juice, the apple concentrated juice and the like are subjected to synergistic effect in the blending process, so that the carrot fermented beverage is good in taste and remarkable in effect of relieving asthenopia.

Drawings

FIG. 1 shows the results of pH monitoring of the fermentation broth during the fermentation of example 1.

FIG. 2 shows the results of total acid monitoring of the fermentation broth during the fermentation of example 1.

FIG. 3 shows the results of monitoring the viable count of the fermentation broth during the fermentation process of example 1.

FIG. 4 shows the viscosity monitoring results of the fermentation broth during the fermentation of example 1.

FIG. 5 shows the results of pH comparison of fermentation liquids in the fermentation processes of example 1 and comparative examples 1 to 3.

FIG. 6 shows the results of comparing the total acid of the fermentation liquids in the fermentation processes of example 1 and comparative examples 1 to 3.

FIG. 7 shows the viscosity comparison of the fermentation liquids in the fermentation processes of example 1 and comparative examples 1 to 3.

FIG. 8 shows the comparison of the vitamin A content before and after fermentation.

Detailed Description

The present invention will be further described with reference to the following specific examples, but the scope of the present invention is not limited thereto.

< carrot fermentation broth >

The carrot fermentation liquor is prepared from the following raw materials: carrot pulp, zymophyte powder, an enzyme preparation and water. Optionally, white granulated sugar, vitamin C and sodium bicarbonate can also be included. According to some embodiments of the present invention, the carrot fermentation broth is prepared from the following raw materials: carrot pulp, zymophyte powder, an enzyme preparation, white granulated sugar, vitamin C, sodium bicarbonate and water.

In the present invention, the water may be any drinking water, preferably purified water.

In the invention, the carrot fermentation liquor is prepared from the following raw materials: the carrot pulp can be 400-2000 parts by weight, preferably 500-1500 parts by weight, more preferably 700-1000 parts by weight; the amount of the zymophyte powder is 0.05-1 weight part, preferably 0.06-0.5 weight part, and more preferably 0.08-0.3 weight part; the enzymolysis agent can be 10-60 parts by weight, preferably 16-56 parts by weight, and more preferably 20-50 parts by weight; the amount of water is 2000 to 3600 parts by weight, preferably 2400 to 3200 parts by weight, and more preferably 2600 to 3100 parts by weight. The components are compatible according to the proportion, so that the carrot fermentation liquor has a remarkable effect of relieving asthenopia.

In the present invention, the carrot pulp may be a self-made carrot pulp, or may be a commercially available carrot pulp, and is preferably a self-made carrot pulp. The self-made carrot pulp can be prepared by pulping carrots by a conventional method. The soluble solids content Brix (%) of the carrot pulp is preferably 12 or more.

In the invention, the raw materials can also comprise white granulated sugar, vitamin C and sodium bicarbonate. The white granulated sugar can be 100-400 parts by weight, preferably 120-320 parts by weight, and more preferably 160-250 parts by weight; the vitamin C can be 2-15 parts by weight, preferably 3-10 parts by weight, and more preferably 4-8 parts by weight; the amount of sodium hydrogen carbonate is 4 to 20 parts by weight, preferably 6 to 15 parts by weight, and more preferably 8 to 12 parts by weight. According to some embodiments of the present invention, the carrot pulp is a self-made carrot pulp, and vitamin C is added to the self-made carrot pulp to prevent browning and oxidation of the carrot pulp. According to certain embodiments of the present invention, the carrot pulp is commercially available carrot pulp and the addition of vitamin C prevents oxidation of the carrot pulp during the sterilization step.

The carrot fermentation broth according to the invention is preferably prepared from raw materials comprising: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation and 2000-3600 parts of water.

The carrot fermentation broth according to the invention is preferably prepared from raw materials comprising: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation, 2000-3600 parts of water, 100-400 parts of white granulated sugar, 2-15 parts of vitamin C and 4-20 parts of sodium bicarbonate. According to one embodiment of the invention, the carrot fermentation liquor is prepared from the following raw materials: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation, 2000-3600 parts of water, 100-400 parts of white granulated sugar, 2-15 parts of vitamin C and 4-20 parts of sodium bicarbonate. The content of the vitamin A in the carrot fermentation liquid obtained by the raw materials with the mixture ratio is obviously increased by more than 10 percent compared with the content of the vitamin A in unfermented carrot pulp.

The carrot fermentation broth according to the invention is preferably prepared from raw materials comprising: 500-1500 parts of carrot pulp, 0.06-0.5 part of zymophyte powder, 16-56 parts of enzyme preparation, 120-320 parts of white granulated sugar, 3-10 parts of vitamin C, 6-15 parts of sodium bicarbonate and 2400-3200 parts of water. According to one embodiment of the invention, the carrot fermentation liquor is prepared from the following raw materials: 500-1500 parts of carrot pulp, 0.06-0.5 part of zymophyte powder, 16-56 parts of enzyme preparation, 120-320 parts of white granulated sugar, 3-10 parts of vitamin C, 6-15 parts of sodium bicarbonate and 2400-3200 parts of water. The content of the vitamin A in the carrot fermentation liquid obtained by the raw materials with the mixture ratio is obviously increased by more than 10 percent compared with the content of the vitamin A in unfermented carrot pulp.

The carrot fermentation broth according to the invention is preferably prepared from raw materials comprising: 700-1000 parts of carrot pulp, 0.08-0.3 part of zymophyte powder, 20-50 parts of enzyme preparation, 160-250 parts of white granulated sugar, 4-8 parts of vitamin C, 8-12 parts of sodium bicarbonate and 2600-3100 parts of water. According to one embodiment of the invention, the carrot fermentation liquor is prepared from the following raw materials: 700-1000 parts of carrot pulp, 0.08-0.3 part of zymophyte powder, 20-50 parts of enzyme preparation, 160-250 parts of white granulated sugar, 4-8 parts of vitamin C, 8-12 parts of sodium bicarbonate and 2600-3100 parts of water. The content of the vitamin A in the carrot fermentation liquid obtained by the raw materials with the mixture ratio is obviously increased by more than 10 percent compared with the content of the vitamin A in unfermented carrot pulp.

In the present invention, the fermented powder may be selected from one or more of leuconostoc mesenteroides, lactobacillus casei, lactobacillus plantarum, lactobacillus fermentum, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus bulgaricus; preferably one or more selected from Leuconostoc mesenteroides, Lactobacillus casei, Lactobacillus plantarum and Lactobacillus fermentum; more preferably leuconostoc mesenteroides and lactobacillus casei. According to certain embodiments of the present invention, the fermentation broth powder consists of leuconostoc mesenteroides and lactobacillus casei; 0.025-0.5 part by weight of leuconostoc mesenteroides; 0.025 to 0.5 weight part of lactobacillus casei. Preferably, the leuconostoc mesenteroides accounts for 0.03-0.25 weight part; 0.03-0.25 weight part of lactobacillus casei. More preferably, the leuconostoc mesenteroides accounts for 0.04-0.15 weight part; 0.04-0.15 parts by weight of lactobacillus casei. The effective bacteria content range of the leuconostoc mesenteroides can be 200-2000 hundred million CFU/g, and is preferably 400-1200 hundred million CFU/g. The effective bacteria content range of the lactobacillus casei can be 500-3000 hundred million CFU/g, and is preferably 800-2200 hundred million CFU/g. The leuconostoc mesenteroides and lactobacillus casei in the proportion are fermented, so that the carrot fermentation liquor is mellow in taste, pure in carrot fragrance, thick in taste, proper in acid feeling and better in taste.

In the present invention, the enzyme preparation may be a cellulase or a pectinase, preferably a cellulase and a pectinase. According to certain embodiments of the invention, the enzyme preparation consists of cellulase and pectinase; 5-30 parts by weight of cellulase; 5-30 parts of pectinase. Preferably, the cellulase is 8-28 parts by weight; 8-28 parts of pectinase. More preferably, the cellulase is 10 to 25 parts by weight; 10-25 parts of pectinase. The enzyme activity of the cellulase can be 1-3 ten thousand U/g, and preferably 2-3 ten thousand U/g. The enzyme activity of the pectinase can be 1-3 ten thousand U/g, and preferably 2-3 ten thousand U/g. The adoption of cellulase and pectinase can release the nutrients more thoroughly and reduce the viscosity of the material.

In the invention, the white granulated sugar is preferably 30-80 meshes. The sucrose content in the white granulated sugar is preferably more than or equal to 98 wt%. Both vitamin C and sodium bicarbonate can be food grade. The mesh number of the sodium bicarbonate is preferably 30-80 meshes.

Preparation method of carrot fermentation liquor

The preparation method of the carrot fermentation liquor comprises the following steps: 1) carrying out enzymolysis; 2) mixing materials and melting sugar; 3) sterilizing; 4) and (5) fermenting.

In the step 1), adding an enzyme preparation into the carrot pulp, and carrying out enzymolysis for 60-180 min at 45-65 ℃ to obtain an enzymolysis liquid. The enzymolysis temperature is preferably 50-60 ℃. The time for enzymolysis is preferably 80-150 min, and more preferably 90-130 min. The amounts of the components are as described above and are not described in detail herein. The carrot pulp can be self-made carrot pulp or commercially available carrot pulp, and is preferably self-made carrot pulp. The self-made carrot pulp can be prepared by pulping carrots by a conventional method.

Preferably, the step of pulping carrots is: cleaning fresh carrots, placing the carrots for 4-6 seconds at the steam temperature of 135-155 ℃ and the pressure of 0.15-0.4 MPa, and then peeling the carrots by a brush cleaning machine; crushing and pulping the peeled carrots until the mesh number is 60-200 meshes, and adding vitamin C in the pulping process to prevent browning oxidation to obtain the carrot pulp. The reason for peeling in the pulping of the carrots is that the carrot has rough epidermal tissues and contains more insoluble substances such as cellulose, pectin, tannin and the like, and the carrot is mixed into the pulp to aggravate the bitter and astringent taste and has poor taste, and is easy to stratify and precipitate; the skin is removed by hot perming with steam, and the purposes of blanching and softening are mainly to passivate enzyme substances, especially oxidases, in the carrots and prevent the oxidative degradation of beta-carotene and the damage of nutrient components in the carrots; in addition, the carrot paste can soften pulp tissues, promote the overflow of soluble substances in cells and improve the stability and flavor of the carrot paste.

In the step 2), adding white granulated sugar, vitamin C, sodium bicarbonate and water into the enzymolysis liquid, uniformly mixing, and adjusting the pH of the system to 6.0-6.2 to obtain a mixture. The amount of water may be 2000 to 3600 parts by weight, preferably 2400 to 3200 parts by weight, and more preferably 2600 to 3100 parts by weight. The amount of the white granulated sugar, the vitamin C, the sodium bicarbonate and other components is as described above, and the description is omitted.

In the step 3), the mixture is sterilized through a plate heat exchanger at 80-100 ℃ for 2-10 min or through ultra-high temperature instantaneous sterilization at 110-150 ℃ for 3-15 s to obtain a sterilization solution. The mixture can be sterilized through a plate heat exchanger to obtain a sterilized solution, and can also be sterilized instantaneously at ultrahigh temperature to obtain a sterilized solution. According to some embodiments of the invention, the mixture is passed through a plate heat exchanger and kept at 80-100 ℃ for 2-10 min to obtain a sterilized solution. When the mixture is sterilized through a plate heat exchanger, the mixture is preferably subjected to heat preservation at the temperature of 88-95 ℃. When the sterilization is carried out through the plate heat exchanger, the heat preservation time is preferably 3-8 min, and more preferably 3-5 min. According to some embodiments of the invention, the mixture is subjected to ultra-high temperature instantaneous sterilization and heat preservation at 110-150 ℃ for 3-15 s to obtain a sterilized solution. When the mixture is subjected to ultrahigh-temperature instant sterilization, the mixture is preferably subjected to heat preservation at the temperature of 115-137 ℃. When the ultra-high temperature instantaneous sterilization is carried out, the heat preservation time is preferably 5-15 s, and more preferably 5-8 s.

In the step 4), cooling the sterilized solution to 25-32 ℃, adding zymophyte powder or zymophyte powder solution into the sterilized solution, and fermenting for 24-72 hours to obtain carrot fermentation liquor. The fermentation time is preferably 24-48 h. The zymophyte powder solution can be prepared from zymophyte powder and water in a weight ratio of 1: 5-20, preferably from zymophyte powder and water in a weight ratio of 1: 8-18, and more preferably from zymophyte powder and water in a weight ratio of 1: 9-15. The powder of the Zymobacter is as described above and will not be described in detail here.

According to one embodiment of the present invention, the preparation method of carrot fermentation broth comprises the following steps: 1) enzymolysis: adding an enzyme preparation into the carrot pulp, and carrying out enzymolysis for 60-180 min at 45-65 ℃ to obtain an enzymolysis liquid; 2) mixing materials and melting sugar: adding white granulated sugar, vitamin C, sodium bicarbonate and water into the enzymolysis liquid, uniformly mixing, and adjusting the pH of the system to 6.0-6.2 to obtain a mixture; 3) and (3) sterilization: sterilizing the mixture through a plate heat exchanger at 80-100 ℃ for 2-10 min or through ultra-high temperature instantaneous sterilization at 110-150 ℃ for 3-15 s to obtain a sterilization solution; 4) fermentation: cooling the sterilized solution to 25-32 ℃, adding zymophyte powder into the sterilized solution, and fermenting for 24-72 hours to obtain carrot fermentation liquor; wherein the zymocyte powder consists of leuconostoc mesenteroides and lactobacillus casei. The content of the vitamin A in the carrot fermentation liquid obtained by the preparation method is obviously increased by more than 10 percent compared with the content of the vitamin A in unfermented carrot pulp.

According to another embodiment of the present invention, the preparation method of carrot fermentation broth comprises the following steps: 1) enzymolysis: adding an enzyme preparation into the carrot pulp, and carrying out enzymolysis for 60-180 min at 45-65 ℃ to obtain an enzymolysis liquid; 2) mixing materials and melting sugar: adding white granulated sugar, vitamin C, sodium bicarbonate and water into the enzymolysis liquid, uniformly mixing, and adjusting the pH of the system to 6.0-6.2 to obtain a mixture; 3) and (3) sterilization: sterilizing the mixture through a plate heat exchanger at 80-100 ℃ for 2-10 min or through ultra-high temperature instantaneous sterilization at 110-150 ℃ for 3-15 s to obtain a sterilization solution; 4) fermentation: cooling the sterilized solution to 25-32 ℃, adding a zymophyte powder solution into the sterilized solution, and fermenting for 24-72 hours to obtain carrot fermentation liquor; wherein the zymocyte powder consists of leuconostoc mesenteroides and lactobacillus casei; the zymophyte powder solution is prepared from zymophyte powder and water in a weight ratio of 1: 5-20. The content of the vitamin A in the carrot fermentation liquid obtained by the preparation method is obviously increased by more than 10 percent compared with the content of the vitamin A in unfermented carrot pulp.

Fermented carrot beverage

The carrot fermented beverage is prepared from the following raw materials: carrot fermentation liquor and a blending agent.

In the invention, the weight ratio of the carrot fermentation liquor to the blending agent can be 75-150: 11.1-47, preferably 80-135: 13.53-35.8, and more preferably 85-120: 16.91-29.6.

In the invention, the blending agent comprises xanthan gum, sodium carboxymethylcellulose, white granulated sugar, vitamin C, blueberry concentrated juice, coconut powder, orange concentrated juice, apple concentrated juice, beta-carotene and essence. Optionally, other auxiliary materials may also be included. According to some embodiments of the present invention, the carrot fermented beverage is prepared from the following raw materials: carrot fermentation liquor, xanthan gum, sodium carboxymethylcellulose, white granulated sugar, vitamin C, blueberry concentrated juice, coconut powder, orange concentrated juice, apple concentrated juice, beta-carotene, essence and water.

In the invention, the carrot fermented beverage is prepared from the following raw materials: the carrot fermentation liquor can be 75-150 parts by weight, preferably 80-135 parts by weight, and more preferably 85-120 parts by weight; the xanthan gum can be 0.05-0.5 weight part, preferably 0.06-0.4 weight part, and more preferably 0.08-0.3 weight part; the amount of the sodium carboxymethylcellulose is 0.05-0.5 weight part, preferably 0.08-0.4 weight part, and more preferably 0.1-0.3 weight part; the white granulated sugar can be 10-40 parts by weight, preferably 12-30 parts by weight, and more preferably 15-25 parts by weight; the vitamin C can be 0.1 to 0.5 weight part, preferably 0.2 to 0.4 weight part, and more preferably 0.15 to 0.3 weight part; the blueberry concentrated juice can be 0.1-1 part by weight, preferably 0.2-0.8 part by weight, and more preferably 0.3-0.7 part by weight; the coconut powder can be 0.1 to 1 weight part, preferably 0.15 to 0.8 weight part, and more preferably 0.2 to 0.6 weight part; the orange juice concentrate may be 0.1 to 0.5 parts by weight, preferably 0.1 to 0.4 parts by weight, more preferably 0.1 to 0.3 parts by weight; the apple condensed juice can be 0.5-2 parts by weight, preferably 0.6-1.8 parts by weight, and more preferably 0.8-1.5 parts by weight; the beta-carotene may be in an amount of 0.05 to 0.5 parts by weight, preferably 0.06 to 0.4 parts by weight, more preferably 0.08 to 0.3 parts by weight; the essence can be 0.05-0.5 weight part, preferably 0.08-0.4 weight part, and more preferably 0.1-0.3 weight part. The components are compatible according to the proportion, and the carrot fermentation liquor, the blueberry concentrated juice, the coconut powder, the orange concentrated juice, the apple concentrated juice and the like have a synergistic effect in the blending process, so that the carrot fermented beverage not only has good taste, but also has an obvious effect of relieving asthenopia.

According to the carrot fermented beverage, preferably, the carrot fermented beverage is prepared from the following raw materials: 75-150 parts by weight of carrot fermentation liquor, 0.05-0.5 part by weight of xanthan gum, 0.05-0.5 part by weight of sodium carboxymethylcellulose, 10-40 parts by weight of white granulated sugar, 0.1-0.5 part by weight of vitamin C, 0.1-1 part by weight of blueberry concentrated juice, 0.1-1 part by weight of coconut powder, 0.1-0.5 part by weight of orange concentrated juice, 0.5-2 parts by weight of apple concentrated juice, 0.05-0.5 part by weight of beta-carotene and 0.05-0.5 part by weight of essence. According to one embodiment of the invention, the carrot fermented beverage is prepared from the following raw materials in parts by weight of 250 ml: 75-150 g of carrot fermentation liquor, 0.05-0.5 g of xanthan gum, 0.05-0.5 g of sodium carboxymethylcellulose, 10-40 g of white granulated sugar, 0.1-0.5 g of vitamin C, 0.1-1 g of blueberry concentrated juice, 0.1-1 g of coconut powder, 0.1-0.5 g of orange concentrated juice, 0.5-2 g of apple concentrated juice, 0.05-0.5 g of beta-carotene, 0.05-0.5 g of essence and the balance of water.

According to the carrot fermented beverage, preferably, the carrot fermented beverage is prepared from the following raw materials: 80-135 parts of carrot fermentation liquor, 0.06-0.4 part of xanthan gum, 0.08-0.4 part of sodium carboxymethylcellulose, 12-30 parts of white granulated sugar, 0.2-0.4 part of vitamin C, 0.2-0.8 part of blueberry concentrated juice, 0.15-0.8 part of coconut powder, 0.1-0.4 part of orange concentrated juice, 0.6-1.8 part of apple concentrated juice, 0.06-0.4 part of beta-carotene and 0.08-0.4 part of essence. According to one embodiment of the invention, the carrot fermented beverage is prepared from the following raw materials in parts by weight of 250 ml: 80-135 g of carrot fermentation liquor, 0.06-0.4 g of xanthan gum, 0.08-0.4 g of sodium carboxymethylcellulose, 12-30 g of white granulated sugar, 0.2-0.4 g of vitamin C, 0.2-0.8 g of blueberry concentrated juice, 0.15-0.8 g of coconut powder, 0.1-0.4 g of orange concentrated juice, 0.6-1.8 g of apple concentrated juice, 0.06-0.4 g of beta-carotene, 0.08-0.4 g of essence and the balance of water.

According to the carrot fermented beverage, preferably, the carrot fermented beverage is prepared from the following raw materials: 85-120 parts of carrot fermentation liquor, 0.08-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 15-25 parts of white granulated sugar, 0.15-0.3 part of vitamin C, 0.3-0.7 part of blueberry concentrated juice, 0.2-0.6 part of coconut powder, 0.1-0.3 part of orange concentrated juice, 0.8-1.5 parts of apple concentrated juice, 0.08-0.3 part of beta-carotene and 0.1-0.3 part of essence. According to one embodiment of the invention, the carrot fermented beverage is prepared from the following raw materials in parts by weight of 250 ml: 85-120 g of carrot fermentation liquor, 0.08-0.3 g of xanthan gum, 0.1-0.3 g of sodium carboxymethylcellulose, 15-25 g of white granulated sugar, 0.15-0.3 g of vitamin C, 0.3-0.7 g of blueberry concentrated juice, 0.2-0.6 g of coconut powder, 0.1-0.3 g of orange concentrated juice, 0.8-1.5 g of apple concentrated juice, 0.08-0.3 g of beta-carotene, 0.1-0.3 g of essence and the balance of water.

In the present invention, the xanthan gum is preferably a high-permeability xanthan gum. The white granulated sugar is preferably 30-80 meshes. The sucrose content in the white granulated sugar is preferably more than or equal to 98 wt%. Vitamin C and sodium carboxymethylcellulose (CMC) can be food grade. The viscosity (1% by mass aqueous solution) of sodium carboxymethylcellulose (CMC) may be 200 to 500mp · s. The coconut powder may be conventional coconut powder. The blueberry concentrated juice can be conventional blueberry concentrated juice. The soluble solid content Brix (%) of the blueberry concentrated juice is preferably 30 +/-1. The orange juice concentrate may be a conventional orange juice concentrate. The soluble solids content Brix (%) of the orange juice concentrate is preferably 60 or more. The apple juice concentrate may be a conventional apple juice concentrate. The soluble solids content Brix (%) of the apple juice concentrate is preferably 65 or greater. The beta-carotene may be food grade. The kind of the essence is not particularly limited, and may be a commercially available food-grade essence. The water may be any drinking water, preferably purified water.

Preparation method of carrot fermented beverage

The preparation method of the carrot fermented beverage comprises the following steps: (1) pre-mixing and glue melting; (2) material melting and blending; (3) filtering; (4) and (4) homogenizing.

In the step (1), white granulated sugar, xanthan gum, sodium carboxymethylcellulose and coconut powder are premixed to obtain gelatine powder; and putting the rubber powder into water with the temperature of 65-75 ℃, and stirring for 10-50 min to obtain the rubber solution. The temperature of the water is preferably 68-73 ℃, and the stirring time is preferably 15-40 min, and more preferably 20-30 min. The amounts of the components are as described above and are not described in detail herein.

In the step (2), carrot fermentation liquor, vitamin C, blueberry concentrated juice, apple concentrated juice, orange concentrated juice, beta-carotene and essence are added into the glue solution, water is added to a constant volume, and the mixture is stirred for 20-40 min to obtain a mixed solution. The stirring time is preferably 25-35 min.

In the step (3), the mixed solution is filtered to obtain a blended solution. According to an embodiment of the invention, the mixed liquid is filtered to remove various macroscopic solid particles and other incompatible substances, the filter bags are replaced in sequence according to 16 meshes, 30 meshes, 40 meshes, 60 meshes, 80 meshes and the like, the pressure of the filter is observed to be not more than 0.4MPa (if the pressure exceeds the pressure, the filter bag is replaced) in the filtering process, and the materials are transferred to a 10T transfer tank after the filtering is finished to obtain the blending liquid.

In the step (4), preheating, degassing and homogenizing the prepared liquid, wherein the preheating temperature is 50-80 ℃, the degassing vacuum degree is 0.005-0.05 MPa, the homogenizing pressure is 10-25 MPa, the frequency of a homogenizer is 25-50 Hz, and the homogenizing time is 1-5 min, so as to obtain the carrot fermented beverage. The preheating temperature is preferably 60-70 ℃. The degassing vacuum degree is preferably 0.008-0.01 MPa. The homogenizing pressure is preferably 15-20 MPa. The frequency of the homogenizer is preferably 30-40 Hz. The homogenization time is preferably 2-3 min.

According to one embodiment of the invention, the preparation method of the carrot fermented beverage comprises the following steps: (1) pre-mixing glue: premixing white granulated sugar, xanthan gum, sodium carboxymethylcellulose and coconut powder to obtain gelatine powder; putting the rubber powder into water with the temperature of 65-75 ℃, and stirring for 10-50 min to obtain a rubber solution; (2) material melting and blending: adding carrot fermentation liquor, vitamin C, blueberry concentrated juice, apple concentrated juice, orange concentrated juice, beta-carotene and essence into the glue solution, adding water to a constant volume, and stirring for 20-40 min to obtain a mixed solution; (3) and (3) filtering: filtering the mixed solution to obtain a blending solution; (4) homogenizing: preheating, degassing and homogenizing the prepared liquid, wherein the preheating temperature is 50-80 ℃, the degassing vacuum degree is 0.005-0.05 MPa, the homogenizing pressure is 10-25 MPa, the frequency of a homogenizer is 25-50 Hz, and the homogenizing time is 1-5 min, so that the carrot fermented beverage is obtained. The carrot fermentation liquor, the blueberry concentrated juice, the coconut powder, the orange concentrated juice, the apple concentrated juice and the like have a synergistic effect in the blending process, so that the carrot fermented beverage is good in taste and remarkable in effect of relieving asthenopia, a low-acidity environmental condition is created by adding the orange juice, the stability of thickeners such as pectin and the like is facilitated, and the growth and the propagation of microorganisms are prevented.

Use of carrot fermentation liquor and beverage

The carrot fermentation liquor has an obvious effect of relieving asthenopia, so that the invention provides the application of the carrot fermentation liquor in preparing health-care products or beverages with the effect of relieving asthenopia. The term "nutraceutical" or "drink" is used in the art as a conventional meaning and is not intended to be an upper or lower concept. The function of the carrot fermentation liquor for relieving asthenopia is mainly embodied in improving symptoms of eye fatigue, eye soreness, dry eyes, eye acerbity, eye obscurity, blurred vision, photophobia and the like.

The carrot fermented beverage is used for preparing the beverage with the effect of relieving asthenopia.

The carrot fermented beverage is a liquid beverage, has a reasonable formula, has a good effect of relieving asthenopia due to the synergistic effect of multiple components, and has a good taste.

Example 1

< preparation of carrot fermentation broth >

The carrot fermentation liquor is prepared from the following raw materials by taking 4000kg of carrot fermentation liquor: 820kg carrot pulp, 210kg white granulated sugar, 5kg vitamin C, 10kg sodium bicarbonate, 0.12kg leuconostoc mesenteroides subspecies mesenteroides, 0.12kg lactobacillus casei, 11kg cellulase, 11kg pectinase and 2932.76kg water. Wherein the effective bacteria content of leuconostoc mesenteroides subspecies mesenteroides is 1000 hundred million CFU/g; the effective bacteria content of the lactobacillus casei is 1500 hundred million CFU/g; the enzyme activity of the cellulase is 2 ten thousand U/g; the enzyme activity of the pectinase is 3 ten thousand U/g.

The preparation method of the carrot fermentation liquor comprises the following steps:

1) pulping: cleaning fresh carrot, placing at steam temperature of 150 deg.C and pressure of 0.25MPa for 5s, and peeling with brush cleaning machine; crushing and pulping the peeled carrots until the mesh number is 100 meshes, and adding vitamin C in the pulping process to prevent browning oxidation to obtain the carrot pulp.

2) Enzymolysis: transferring 820kg of carrot pulp into an enzymolysis tank, adding 11kg of cellulase and 11kg of pectinase, and carrying out enzymolysis at 55 ℃ for 120min to obtain an enzymolysis solution.

3) Mixing materials and melting sugar: 210kg of white granulated sugar, 5kg of vitamin C and 2932.76kg of water are added into the enzymolysis liquid through an online mixer, the mixture is stirred, and then 10kg of sodium bicarbonate is added to adjust the pH value of the system to 6.0, so as to obtain a mixture.

4) And (3) sterilization: and (3) preserving the temperature of the mixture for 5min at 90 ℃ through a plate heat exchanger to obtain a sterilized solution.

5) Fermentation: cooling the sterilized solution to 30 ℃, adding a zymophyte powder solution into the sterilized solution, starting timing by inoculating strains, controlling the temperature to be 30 ℃, and fermenting for 72 hours to obtain carrot fermentation liquor. Wherein the zymophyte powder solution is prepared from zymophyte powder and water in a weight ratio of 1: 10; wherein the zymocyte powder consists of 0.12kg of leuconostoc mesenteroides subspecies mesenteroides and 0.12kg of lactobacillus casei.

< preparation of fermented carrot beverage >

The carrot fermented beverage is prepared from the following raw materials in parts by weight of 250 ml: 115g of carrot fermentation liquor, 0.2g of xanthan gum, 0.3g of sodium carboxymethylcellulose, 25g of white granulated sugar, 0.3g of vitamin C, 0.6g of blueberry concentrated juice, 0.4g of coconut powder, 0.3g of orange concentrated juice, 1.5g of apple concentrated juice, 0.2g of beta-carotene, 0.2g of essence and the balance of drinking water.

The preparation method of the carrot fermented beverage comprises the following steps:

(1) pre-mixing glue: premixing 25g of white granulated sugar, 0.2g of xanthan gum, 0.3g of sodium carboxymethylcellulose and 0.4g of coconut powder to obtain rubber powder; then slowly adding the rubber powder into 65 ℃ water, and stirring for 30min while adding the rubber powder; until the rubber powder is completely dissolved, obtaining rubber liquid;

(2) material melting and blending: adding 115g of carrot fermentation liquor, 0.3g of vitamin C, 0.6g of blueberry concentrated juice, 1.5g of apple concentrated juice, 0.3g of orange concentrated juice, 0.2g of beta-carotene and 0.2g of essence into the glue solution, adding water to a constant volume of 250ml, and stirring for 20-40 min to obtain a mixed solution;

(3) filtering the mixed solution to remove various macroscopic solid particles and other incompatible substances, sequentially replacing filter bags according to 16 meshes, 30 meshes, 40 meshes, 60 meshes, 80 meshes and the like, observing that the pressure of the filter is not more than 0.4MPa (if the pressure is more than 0.4MPa, the filter bags are required to be replaced) in the filtering process, and transferring the material to a 10T transfer tank after the filtering is finished to obtain a blending solution;

(4) homogenizing: preheating, degassing and homogenizing the prepared liquid, wherein the preheating temperature is 65 ℃, the degassing vacuum degree is 0.01MPa, the homogenizing pressure is 18MPa, the frequency of a homogenizer is 35Hz, and the homogenizing time is 3min, so as to obtain the carrot fermented beverage.

Example 2

The conditions are the same as the conditions in example 1 except for the raw material ratio of the carrot fermented beverage:

the carrot fermented beverage is calculated by 250ml and is prepared from the following raw materials: 90g of carrot fermentation liquor, 0.12g of xanthan gum, 0.15g of sodium carboxymethylcellulose, 18g of white granulated sugar, 0.2g of vitamin C, 0.35g of blueberry concentrated juice, 0.25g of coconut powder, 0.2g of orange concentrated juice, 1.0g of apple concentrated juice, 0.15g of beta-carotene, 0.15g of essence and the balance of drinking water.

Example 3

the carrot fermented beverage is prepared from the following raw materials in parts by weight of 250 ml: 95g of carrot fermentation liquor, 0.15g of xanthan gum, 0.25g of sodium carboxymethylcellulose, 22g of white granulated sugar, 0.25g of vitamin C, 0.4g of blueberry concentrated juice, 0.5g of coconut powder, 0.22g of orange concentrated juice, 0.8g of apple concentrated juice, 0.3g of beta-carotene, 0.12g of essence and the balance of drinking water.

Example 4

The conditions are the same as those in example 1 except for the raw material ratio of the carrot fermentation broth:

the carrot fermentation liquor is prepared from the following raw materials by taking 4000kg of carrot fermentation liquor: 750 parts by weight of carrot pulp, 180 parts by weight of white granulated sugar, 4.5 parts by weight of vitamin C, 8.5 parts by weight of sodium bicarbonate, 0.09 part by weight of leuconostoc mesenteroides subspecies mesenteroides, 0.09 part by weight of lactobacillus casei, 12 parts by weight of cellulase, 12 parts by weight of pectinase and 3032.82 parts by weight of water. Wherein the effective bacteria content of leuconostoc mesenteroides subspecies mesenteroides is 1000 hundred million CFU/g; the effective bacteria content of the lactobacillus casei is 1500 hundred million CFU/g; the enzyme activity of the cellulase is 2 ten thousand U/g; the enzyme activity of the pectinase is 3 ten thousand U/g.

Example 5

the carrot fermentation liquor is prepared from the following raw materials by taking 4000kg of carrot fermentation liquor: 900 parts by weight of carrot pulp, 220 parts by weight of white granulated sugar, 6 parts by weight of vitamin C, 11 parts by weight of sodium bicarbonate, 0.15 part by weight of leuconostoc mesenteroides subspecies mesenteroides, 0.15 part by weight of lactobacillus casei, 15 parts by weight of cellulase, 15 parts by weight of pectinase and 2832.7 parts by weight of water. Wherein the effective bacteria content of leuconostoc mesenteroides subspecies mesenteroides is 1000 hundred million CFU/g; the effective bacteria content of the lactobacillus casei is 1500 hundred million CFU/g; the enzyme activity of the cellulase is 2 ten thousand U/g; the enzyme activity of the pectinase is 3 ten thousand U/g.

Example 6

The conditions were exactly the same as in example 1 except for the preparation of carrot fermentation broth:

4) And (3) sterilization: and (3) carrying out ultrahigh-temperature instantaneous sterilization on the mixture, and keeping the temperature at 135 ℃ for 5s to obtain a sterilized solution.

5) Fermentation: cooling the sterilized solution to 30 ℃, adding zymophyte powder into the sterilized solution, starting timing by inoculating strains, controlling the temperature to be 30 ℃, and fermenting for 30 hours to obtain carrot fermentation liquor; wherein the zymocyte powder consists of 0.12kg of leuconostoc mesenteroides subspecies mesenteroides and 0.12kg of lactobacillus casei.

Experimental example 1

The fermentation broth in the fermentation process of example 1 was monitored, the monitoring indexes included pH, total acid, viable count, and viscosity, and the monitoring results are shown in fig. 1 to 4.

< measurement of pH >

The pH value of the fermentation liquor is measured by a pH meter. The results of pH monitoring of the fermentation broth during the fermentation of example 1 are shown in FIG. 1.

As shown in FIG. 1, with the prolonged fermentation time, the pH value of the fermentation liquid is decreased rapidly and then becomes stable, and the method can be divided into 2 stages: 1) the pH value is rapidly reduced from the beginning of fermentation to the 24 th hour, and the pH value at the stage is about 4.0; 2) and fermenting for 24-72 h, and keeping the pH value stable, wherein the pH value is about 3.8-4.0.

< Total acid measurement >

The measurement was carried out in accordance with GB/T12456-. The results of monitoring the total acid of the fermentation broth during the fermentation of example 1 are shown in FIG. 2.

And (3) dropping the acid in the test solution by using an alkali liquid according to the acid-alkali neutralization principle, and determining a titration end point by using phenolphthalein as an indicator. The total acid content was calculated from the consumption of lye.

As shown in figure 2, from the beginning of fermentation to 72h of fermentation, probiotics are propagated in large quantities after a short adaptation period, and the total acid content is rapidly increased to 6.8g/L in the period.

< viable cell count >

The assay was performed with reference to GB 4789.35-2016. The results of monitoring the viable count of the fermentation broth during the fermentation of example 1 are shown in FIG. 3.

Lactic acid bacteria are a general term for a group of bacteria that ferment sugars and produce mainly large amounts of lactic acid, including lactobacillus, bifidobacterium, and the like.

The viable count monitoring method comprises the following steps:

(1) sample preparation

The entire preparation of the samples followed the sterile procedure. Fully shaking up a fermentation liquid sample, sucking 25ml with a sterile suction pipe, then putting the fermentation liquid sample into a sterile conical flask (a proper amount of sterile glass beads are preset in the flask) filled with 225ml of normal saline, and fully shaking up to prepare a 1:10 sample uniform liquid.

(2) Lactic acid bacteria count

And selecting 2-3 continuous proper dilutions according to the estimation of the total viable count of the fermentation liquid sample, absorbing 1ml of fermentation liquid sample uniform liquid in a sterilization plate for each dilution, and making two plates for each dilution. After the dilution was transferred to a dish, about 15ml of the MRS agar medium cooled to 48 ℃ was poured into the dish, and the dish was rotated to mix well. Anaerobic culture is carried out for 72h +/-2 h at 36 +/-1 ℃. Dilution from broth sample to plate pour required completion within 15 min.

(3) Calculation method

And selecting a plate with the colony number of 30-300 CFU and no spread colony growth to count the total number of the colonies. Plates below 30CFU record specific colony counts, and plates above 300CFU record as many as not. The number of colonies per degree should be taken as the average of two plates. When one plate has large flaky colony growth, the plate is not suitable for use, and the plate without the flaky colony growth is used as the colony number of the dilution; if the plate-shaped colonies are less than half of the plate, the colonies in the other half are uniformly distributed. Half plates were counted and multiplied by 2 to represent the number of colonies on one plate. When chain growth with no distinct boundaries between colonies appeared on the plates, each single strand was counted as a colony.

If the number of colonies on only one dilution plate is within the appropriate count range, the average of the numbers of colonies on both plates is calculated and the average is multiplied by the corresponding dilution factor as a result of the total number of colonies per gram or per milliliter.

If the colony count of the culture dish with two continuous dilutions is within the proper counting range, the calculation is carried out according to the following formula:

N＝∑C/(n₁+0.1n₂)＊d

n-number of colonies in the sample;

Σ C — sum of colonies on petri dishes (dishes containing a suitable range of colonies);

n₁-number of first dilution (low dilution factor) petri dishes;

n₂-number of second dilution (high dilution factor) petri dishes;

d-dilution factor (first dilution).

If the colony count on all dilutions of the plates is greater than 300CFU, the plate with the highest dilution is counted, and the other plates can be counted as more than necessary, and the result is calculated by multiplying the average colony count by the highest dilution factor.

If the number of plate colonies at all dilutions is less than 30CFU, the minimum average number of colonies at the dilution should be multiplied by the dilution factor.

If all dilution (including broth sample stock) plates were grown aseptically, the minimum dilution factor was calculated as 1 less.

If the colony number of the plate at all dilutions is not between 30CFU and 300CFU, and some of the colonies are smaller than 30CFU or larger than 300CFU, the average colony number closest to 30CFU or 300CFU is multiplied by the dilution factor.

(4) Viable count monitoring results

As shown in fig. 3, the number of lactic acid bacteria colonies during fermentation can be roughly divided into the following 2 stages: 1) starting fermentation for 24h, wherein the number of lactobacillus colonies is in a logarithmic growth phase, the number of the lactobacillus colonies enters a high-speed growth and propagation stage, and the number of viable bacteria is increased from 6 th power of an initial fermentation value to 8 th power of 24 h; 2) fermenting for 24-72 h, wherein the colony number of the lactobacillus is in a stable period, and the viable count is always maintained at about 8 th power.

< measurement of viscosity >

The results of monitoring the viscosity of the fermentation broth during the fermentation of example 1 are shown in FIG. 4.

As shown in FIG. 4, the viscosity reached the highest value (around 1300 mPas) from the beginning of fermentation to around 24h of fermentation, and then gradually decreased to 960 mPas at 72h of fermentation.

Experimental example 2 Strain screening

Designing comparative examples 1-3 to prepare carrot fermentation broth, wherein the conditions are completely the same as those in example 1 except that the fermentation powder is different from that in example 1; the zymocyte powder of comparative examples 1-3 are as follows:

the fermented powder of comparative example 1 was 0.12kg of lactobacillus plantarum and 0.12kg of lactobacillus fermentum;

the fermented powder of comparative example 2 was 0.08kg of Lactobacillus plantarum and 0.08kg of Lactobacillus casei +0.08kg of Lactobacillus acidophilus;

the fermented powder of comparative example 3 was 0.08kg of Streptococcus thermophilus and 0.08kg of Lactobacillus bulgaricus and 0.08kg of Lactobacillus casei.

< comparison of pH, Total acid and viscosity >

Fermentation liquid in the fermentation process of the embodiment 1 and the comparative examples 1 to 3 is monitored, monitoring indexes comprise pH value, total acid and viscosity, and comparison results are shown in figures 5 to 7.

The results of pH comparison of the fermentation broths during fermentation in example 1 and comparative examples 1-3 are shown in FIG. 5. As shown in FIG. 5, the pH value of the fermentation liquids of example 1 and comparative examples 1 to 3 showed substantially the same trend with the increase of the fermentation time, and both of them tended to be stable around 24 hours.

The results of comparing the total acid of the fermentation broth during the fermentation processes of example 1 and comparative examples 1 to 3 are shown in FIG. 6. As shown in fig. 6, the total acid of the fermentation broth in the fermentation process of example 1 was always slightly higher than that in the fermentation processes of comparative examples 1 to 3; the total acid content change curves of the fermentation liquids in the fermentation processes of comparative examples 1-3 are basically overlapped.

The results of comparing the viscosity of the fermentation liquid during the fermentation processes of example 1 and comparative examples 1 to 3 are shown in FIG. 7. As shown in fig. 7, the viscosity of the fermentation liquid in the fermentation process of example 1 is always significantly higher than that in the fermentation processes of comparative examples 1 to 3, and the viscosity of the fermentation liquid in the fermentation process of example 1 is also higher when observed by naked eyes; in the fermentation processes of comparative examples 1 to 3, the viscosity of the fermentation liquid is not much different from that of water, and the fermentation liquid is dilute.

Therefore, in the fermentation process of the carrot fermentation liquid, compared with comparative examples 1-3, the fermentation powder composed of leuconostoc mesenteroides subspecies mesenteroides and lactobacillus casei adopted in the example 1 has a better fermentation effect in the example 1.

< comparison of mouthfeel >

40 volunteers were recruited. The 40 volunteers all took the carrot fermentation broth of example 1 and comparative examples 1-3, and recorded the mouth feel contrast.

35 volunteers think that the carrot fermentation liquor of example 1 is mellow in taste, pure in carrot fragrance, thick and heavy in taste and appropriate in sourness; and 40 volunteers all think that the entrance sourness of the carrot fermentation liquor of comparative examples 1-3 is more irritant, the mellow feeling is insufficient, and the carrot fragrance is not pure.

Experimental example 3 comparison of vitamin A content before and after fermentation

Since β -carotene is converted into 2 molecules of vitamin A in vivo, the vitamin A was measured in accordance with the national standard GB5009.83-2016 on the unfermented carrot pulp of example 1 (before fermentation) and the carrot fermentation broth obtained by fermentation of example 1 (after fermentation), and the results are shown in FIG. 8.

As shown in FIG. 8, before and after the comparative fermentation, the content of vitamin A in the carrot fermentation broth obtained by fermentation in example 1 was significantly increased, and was increased by more than 10% compared to the content of vitamin A in the unfermented carrot pulp in example 1. Therefore, the content of the vitamin A in the fermented carrot liquid is obviously higher than that in the fermented carrot pulp.

Experimental example 4 evaluation of taste of fermented carrot beverage

The experimental method comprises the following steps: 70 volunteers were recruited. All 70 volunteers take the carrot fermented drink of the embodiment 1 of the invention, and take the carrot compound fruit and vegetable juice (full in taste and purchased in the market) at intervals of half an hour; and recording the evaluation condition of the mouthfeel.

The taste evaluation criteria are shown in table 1, and the taste evaluation results are shown in table 2.

As can be seen from tables 1 and 2: for the carrot fermented beverage in example 1, 70 volunteers scored 24 points in terms of bitterness, viscosity, color and overall flavor, and the evaluation was good; the acid score was 23 points, the acidity was moderate and the evaluation was good. In addition, the carrot fermented beverage of example 1 is superior to carrot compound fruit and vegetable juice (full taste) in the aspects of bitterness, viscosity, color and overall flavor, so that the carrot fermented beverage of example 1 is superior to carrot compound fruit and vegetable juice (full taste).

TABLE 1 taste evaluation criteria

TABLE 2 taste evaluation results of carrot fermented beverages

Experimental example 5 evaluation of efficacy of fermented carrot beverage

The experimental method comprises the following steps: 60 volunteers were recruited to take the carrot fermented drink of example 1 of the present invention; the above 60 volunteers include students in middle and primary schools with high degree of myopia, people who often overtime, and people who lick screens during night. 60 volunteers were observed for a 10-day period and required 2-3 cans (250 ml/can) per person per day. During observation, 78.3% of people show that the phenomena of eye fatigue and eye acid swelling are obviously improved, 75.2% of people feed back dry eyes and eye astringent symptoms to be gradually relieved, and 68.6% of people feed back conditions of blurred eyes, blurred vision and photophobia to gradually disappear.

Through the experiments, the carrot fermented beverage has a certain function of relieving asthenopia, can relieve dry eyes and unsmooth eyes, and can obviously improve symptoms of blurred eyes, blurred vision and photophobia.

The present invention is not limited to the above-described embodiments, and any variations, modifications, and substitutions which may occur to those skilled in the art may be made without departing from the spirit of the invention.

Claims

1. The carrot fermentation liquor for relieving asthenopia is characterized by being prepared from the following raw materials: 400-2000 parts of carrot pulp, 0.05-1 part of zymophyte powder, 10-60 parts of enzyme preparation and 2000-3600 parts of water.

2. The carrot fermentation broth according to claim 1, wherein the raw material further comprises 100-400 parts by weight of white granulated sugar, 2-15 parts by weight of vitamin C, and 4-20 parts by weight of sodium bicarbonate.

3. The carrot fermentation broth according to claim 1, wherein the fermentation broth powder comprises 0.025-0.5 parts by weight of Leuconostoc mesenteroides and 0.025-0.5 parts by weight of Lactobacillus casei; the enzyme preparation comprises 5-30 parts by weight of cellulase and 5-30 parts by weight of pectinase.

4. The carrot fermentation broth according to any one of claims 1-3, wherein the carrot fermentation broth is prepared from raw materials comprising: 700-1000 parts of carrot pulp, 4-8 parts of vitamin C, 0.08-0.3 part of zymophyte powder, 20-50 parts of enzyme preparation, 160-250 parts of white granulated sugar, 8-12 parts of sodium bicarbonate and 2600-3100 parts of water.

5. The method for preparing carrot fermentation broth according to claim 2, comprising the steps of:

6. A carrot fermented beverage, characterized by comprising a blending agent and the carrot fermented liquid according to any one of claims 1 to 4, wherein the weight ratio of the carrot fermented liquid to the blending agent is 75-150: 11.1-47.

7. The fermented carrot beverage according to claim 6, wherein the blending agent comprises 0.05-0.5 part by weight of xanthan gum, 0.05-0.5 part by weight of sodium carboxymethylcellulose, 10-40 parts by weight of white granulated sugar, 0.1-0.5 part by weight of vitamin C, 0.1-1 part by weight of blueberry concentrated juice, 0.1-1 part by weight of coconut powder, 0.1-0.5 part by weight of orange concentrated juice, 0.5-2 parts by weight of apple concentrated juice, 0.05-0.5 part by weight of beta-carotene and 0.05-0.5 part by weight of essence.

8. The carrot fermented beverage according to claim 7, which is prepared from raw materials comprising: 85-120 parts of carrot fermentation liquor, 0.08-0.3 part of xanthan gum, 0.1-0.3 part of sodium carboxymethylcellulose, 15-25 parts of white granulated sugar, 0.15-0.3 part of vitamin C, 0.3-0.7 part of blueberry concentrated juice, 0.2-0.6 part of coconut powder, 0.1-0.3 part of orange concentrated juice, 0.8-1.5 parts of apple concentrated juice, 0.08-0.3 part of beta-carotene and 0.1-0.3 part of essence.

9. The method for preparing a fermented carrot beverage according to claim 7 or 8, comprising the steps of:

10. Use of the carrot fermentation broth according to any one of claims 1-4 for preparing a health-care product or beverage with an asthenopia relieving effect.