CN110679713A - Production method of probiotic fermented hawthorn fruit roll - Google Patents
Production method of probiotic fermented hawthorn fruit roll Download PDFInfo
- Publication number
- CN110679713A CN110679713A CN201911126598.8A CN201911126598A CN110679713A CN 110679713 A CN110679713 A CN 110679713A CN 201911126598 A CN201911126598 A CN 201911126598A CN 110679713 A CN110679713 A CN 110679713A
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- hawthorn
- roll
- lactobacillus
- fermentation
- probiotics
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/00—Lactic or propionic acid bacteria
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Abstract
The invention discloses a production method of a hawthorn fruit roll by probiotic fermentation. According to the invention, the hawthorn is taken as a raw material, and is fermented by probiotics, so that the nutrition and functional components of the hawthorn are retained, the health-care function of the probiotics is further endowed, and the hawthorn has both the raw material flavor and the fermentation flavor; meanwhile, the beneficial probiotics utilize carbohydrate and organic acid in the hawthorn as carbon sources to promote growth and proliferation of the beneficial probiotics, reduce the content of reducing sugar in the fruit pulp, and produce fermentation products such as extracellular polysaccharide, short-chain fatty acid and the like, which are beneficial to promoting human health. The probiotic fermented hawthorn and hawthorn roll prepared by the invention meets the time requirement of the large health industry and is beneficial to the sustainable development of the modern industry. The product cooperates with Chengdi food product company, and is favorable for industrial production.
Description
Technical Field
The invention relates to a production method of a hawthorn fruit roll by probiotic fermentation.
Background
Hawthorn (Crataegus pinnatifida Bunge) is a Crataegus plant of Rosaceae, is rich in nutrition, contains polyphenols, phenylpropanoids, flavonoids and other compounds with biological activity, and has the effects of resisting oxidation, resisting inflammation, reducing blood lipid and the like. The hawthorn haw sheet is a sugar fruit food which is prepared by taking hawthorn rich in pectin and organic acid as main raw materials and processing the hawthorn through sauce preparation, scraping, drying, forming and the like, and the appearance shape of the sugar fruit food is a flaky, flaky and strip-shaped roll shape. The hawthorn preserved fruit food represented by the hawthorn roll is the key point of hawthorn processing products and is deeply popular with consumers. Because the content of organic acids such as malic acid, citric acid, succinic acid and the like in the hawthorn is too high, a large amount of sucrose is required to be added to adjust the flavor of the traditional hawthorn fruit roll, so that the hawthorn fruit roll has the characteristic of high sugar. Diets characterized by high-sugar foods are considered to be the main reason for the rapid increase of metabolic diseases such as obesity and diabetes in recent years, so that the consumption of high-sugar foods including sweetmeats is severely limited, and the sustainable development of the industry is not facilitated. In addition, the hawthorn fruit roll prepared by using the functional oligosaccharide and the sugar alcohol to replace cane sugar can reduce the sugar content in the hawthorn fruit roll, but has single nutrition and flavor. In addition, after the probiotic fermentation, the nutrition and functional components of the raw materials are retained, and the health-care function of the probiotic is endowed, so that the product has both the raw material flavor and the fermentation flavor.
The metabolism of organic acid, some special enzyme systems and lactic acid generated in the probiotic fermentation process in vivo can improve the blood fat of human body and delay the aging of human body; the produced extracellular polysaccharide has the functional characteristics of antioxidation, anticancer, immunoregulation, antibiosis, blood sugar reduction, blood pressure reduction, cholesterol reduction and the like, so the probiotics is widely applied to the food fermentation industry. At present, main probiotic fermentation strains applied to food comprise lactic acid bacteria, bifidobacteria, microzyme, probiotic bacillus, clostridium butyricum and the like, and are not only applied to the fermentation of fruit and vegetable juice which takes grapes, apples, carrots, tomatoes, litchis, blueberries and the like as raw materials, but also applied to the fermentation of jam. Researchers find that the lactobacillus can be used for fermenting and preparing preserved fruit products, for example, the lactobacillus is used for fermenting and deacidifying green plum fruits to prepare low-acidity green plum preserved fruits.
At present, a lot of deep-processed products of hawthorns exist in the market, and products related to probiotic fermentation are mainly concentrated on beverages and yoghourt. Until now, products of preserved fruits prepared by fermenting hawthorn with probiotics are not available.
Disclosure of Invention
The invention aims to provide a production method of a hawthorn fruit roll by probiotic fermentation.
The invention firstly protects a method for preparing hawthorn fruit roll, which comprises the following steps: the hawthorn is used as a raw material, and the hawthorn sweetened roll is obtained by fermenting probiotics.
In the method, the probiotics can be single bacteria or compound bacteria.
The probiotic bacteria may be one or more of lactobacillus, Bacillus bifidus and yeast.
The lactobacillus can be one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
The probiotic bacteria may be in the form of a probiotic powder.
In one embodiment of the invention, the probiotic is a lactic acid bacterium. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei. The lactic acid bacteria are present in the form of lactic acid bacteria powder. In the lactic acid bacteria powder, the mass ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1: 1: 1: 1: 1. the lactic acid bacteria powder is specifically lactic acid bacteria yoghourt fermentation powder (five classic bacteria types) (100 hundred million viable bacteria/g) purchased from Beijing Chuanxiu science and technology Limited.
In one embodiment of the invention, the probiotic is lactobacillus plantarum. The lactobacillus plantarum is in the form of lactobacillus plantarum powder. The lactobacillus plantarum powder can be specifically lactobacillus plantarum powder (100 hundred million viable bacteria/g) purchased from Xian Xin-shan Biotechnology Co., Ltd and having a product number of xs-0906.
In one embodiment of the invention, the probiotic is a complex bacterium consisting of lactic acid bacteria and bifidobacteria. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei. The lactic acid bacteria are present in the form of lactic acid bacteria powder. In the lactic acid bacteria powder, the mass ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1: 1: 1: 1: 1. the lactic acid bacteria powder is specifically lactic acid bacteria yoghourt fermentation powder (five classic bacteria types) (100 hundred million viable bacteria/g) purchased from Beijing Chuanxiu science and technology Limited. The bifidobacteria are present in the form of bifidobacteria powder. The Bifidobacterium powder can be specifically Lizhu Changle (Liqi viable bacteria capsule of Bifidobacterium) (0.5 hundred million viable bacteria/0.35 g) purchased from Lizhu pharmaceutical group, Inc. of Guangdong, having a product number of 307040018. The mass ratio of the lactic acid bacteria powder to the bifidobacterium powder is 1: 1.
in one embodiment of the invention, the probiotic is a yeast. The yeast exists in the form of yeast powder. The yeast powder can be high-activity dry yeast powder (200 hundred million viable bacteria/g) purchased from Angel Yeast GmbH in Hubei.
In the method, the raw material further comprises sugar and/or sugar alcohol.
In the method, the raw material further comprises water; the mass ratio of the hawthorn, water, sugar and/or sugar alcohol and probiotics is 100: 50-70: 10-70: 1-5.
In one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 2.
in one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 3.
in one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 5.
in the raw materials, the sugar is sucrose or oligosaccharide.
In the raw materials, the sugar alcohol is xylitol, mannitol or sorbitol.
The oligosaccharide is xylo-oligosaccharide, konjac mannan oligosaccharide or fructo-oligosaccharide.
In one embodiment of the invention, the feedstock comprises a sugar, which is sucrose.
In one embodiment of the present invention, the raw material includes sugar and sugar alcohol, the sugar is oligosaccharide (specifically konjac mannan oligosaccharide), and the sugar alcohol is xylitol. The mass ratio of the sugar to the sugar alcohol is 1: 1.
in one embodiment of the invention, the raw materials are hawthorn, water, sucrose and lactic acid bacteria, and the mass ratio is 100: 55: 70: 2.
in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol and lactic acid bacteria, and the mass ratio is 100: 55: 35: 35: 3.
in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol and lactobacillus plantarum, and the mass ratio is 100: 55: 35: 35: 3.
in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol, lactic acid bacteria and bifidobacteria, and the mass ratio is 100: 55: 35: 35: 1.5: 1.5.
in one embodiment of the invention, the raw materials are hawthorn, water, sucrose and yeast, and the mass ratio is 100: 55: 70: 5.
in the method, the fermentation is anaerobic fermentation.
The fermentation temperature is 30-45 ℃, and can be 38 ℃.
The fermentation time is 4-16 h, and specifically can be 4 h.
In the method, all raw materials are cooked (time can be 25min) and then uniformly mashed before anaerobic fermentation.
In the method, after anaerobic fermentation is carried out, the fermented material is pulped, deseeded and filtered by a filter screen (20 meshes). And after filtering, spreading, drying and opening the slices to obtain the hawthorn fruit leather. The water content of the hawthorn fruit peel is less than 30%.
The invention also protects the hawthorn fruit roll prepared by any one of the methods.
The invention also protects a product for preparing the hawthorn fruit roll, which comprises hawthorn and any one of the probiotics.
Any one of the hawthorn can be specifically iron hawthorn, and the water content is 60-70%.
According to the invention, the hawthorn is taken as a raw material, and is fermented by probiotics, so that the nutrition and functional components of the hawthorn are retained, the health-care function of the probiotics is further endowed, and the hawthorn has both the raw material flavor and the fermentation flavor; meanwhile, the beneficial probiotics utilize carbohydrate and organic acid in the hawthorn as carbon sources to promote growth and proliferation of the beneficial probiotics, reduce the content of reducing sugar in the fruit pulp, and produce fermentation products such as extracellular polysaccharide, short-chain fatty acid and the like, which are beneficial to promoting human health. The probiotic fermented hawthorn and hawthorn roll prepared by the invention meets the time requirement of the large health industry and is beneficial to the sustainable development of the modern industry. The product cooperates with Chengdi food product company, and is favorable for industrial production.
Drawings
FIG. 1 shows the apparent morphology of the hawthorn sheets fermented by lactic acid bacteria in example 1; a, drying; and B, packaging.
Detailed Description
The following examples are given to facilitate a better understanding of the invention, but do not limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified. The quantitative tests in the following examples, all set up three replicates and the results averaged.
The fresh hawthorn used for preparing the hawthorn fruit roll in the embodiment of the invention is the hawthorn of Tieshan mountain, purchased from Xinglong county of Hebei province, and has the water content of 60-70%.
The lactic acid bacteria powder in the embodiment of the invention is lactic acid bacteria yoghourt fermentation powder (five classic bacteria type) purchased from Beijing ChuanXiu science and technology Limited company, and comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei (the mass ratio is 1: 1: 1: 1), and 100 hundred million viable bacteria/g.
The lactobacillus plantarum powder in the embodiment of the invention is purchased from Xian Xin-shan Biotechnology Co., Ltd, and has a product number of xs-0906 and 100 hundred million viable bacteria/g.
The bifidobacterium powder in the embodiment of the invention is Lizhu Changle (live bifidobacterium capsule) purchased from Lizhu medical group of Guangdong, having a product number of 307040018 and 0.5 hundred million live bacteria/0.35 g.
The yeast powder in the embodiment of the invention is high-activity dry yeast powder purchased from Angel yeast GmbH in Hubei, 200 hundred million viable bacteria/g.
Example 1 lactic acid bacteria fermentation of Hawthorn fruit roll
Preparation of hawthorn fruit roll by lactobacillus fermentation
1. Pretreatment of raw materials: selecting 100g of fresh hawthorn as a raw material, cleaning, and draining.
2. Blending: and (3) putting 70g of cane sugar into 55g of water, fully dissolving the cane sugar, and adding the hawthorn fruits treated in the step (1).
3. Fruit steaming and pulp smashing: pouring the blended material obtained in the step 2 into a container, putting the container into a pressure cooker (the pressure is 70kpa, 300g of water is added into the pressure cooker), cooking for 20min, and uniformly mashing.
4. And (3) fermenting lactic acid bacteria: inoculating 2g of lactic acid bacteria powder into the triturated material obtained in the step 3, performing anaerobic fermentation at 38 ℃ for 4 hours, pulping and removing seeds of the fermented material, and filtering by using a filter screen (20 meshes).
5. Sheet paving: and (4) pouring the fruit pulp obtained by filtering in the step (4) on the tinfoil, fixing the height (3-5mm) between the scraper blade and the tinfoil, and dragging the tinfoil to finish sheet paving.
6. Drying: and (5) after the step 5 is finished, putting the sliced fruit pulp into an oven, setting the upper and lower fire temperatures of the oven to be 60 ℃, and baking for 8 hours until the moisture content of the sample is reduced to be below 30%.
7. Opening the sheet: and (4) taking off the dried sweetened roll from the tinfoil, and cutting.
8. Packaging and warehousing: and rolling up the cut sweetend rolls, packaging and warehousing.
Second, parameter detection
1. Sensory evaluation
Inviting 10 sensory evaluators to perform sensory evaluation on the lactobacillus fermented hawthorn fruit roll, wherein the evaluation standard is as follows: influence of Limo, Liu Fang, Warm, et al, iron-rich fermented soybean powder on quality of cortex moutan [ J ]. food industry 2015(11) 147-. The total score is 100, the color is 30, the taste is 30, the mouth feel is 20 and the texture is 20. The results are shown in table 1, and the lactobacillus fermented hawthorn sheets have no significant difference (P >0.05) in color, texture, taste and total components compared with the traditional hawthorn sheets (the sucrose hawthorn sheets prepared without lactobacillus fermentation, which are prepared in the same step but without probiotics) in the preparation method.
TABLE 1 comparison of sensory evaluation scores of lactobacillus fermented hawthorn sheets and traditional hawthorn sheets
Note: in the same column, data labeled with different letters indicate significant differences (P <0.05), and significance analysis of data between groups was performed using duncan (d) multiple comparisons in One-dimensional analysis of variance (One-wayaanova).
2. Apparent form
The color and the transparency of the sweetend roll can be judged by observing the apparent form of the sweetend roll.
The apparent morphology of the lactobacillus fermented hawthorn peel roll prepared according to the process of example 1 is shown in figure 1. Fig. 1A shows the dried product, and fig. 1B shows the packaged product. The result shows that the lactobacillus fermented hawthorn fruit roll has bright red color and high transparency, and the color and the transparency of the lactobacillus fermented hawthorn fruit roll are closer to those of the traditional hawthorn fruit roll.
3. Texture structure
The texture parameters of the lactobacillus fermented hawthorn fruit peel roll are collected by a texture analyzer (the method is referred to as: extra sea, shouxinju, shorea, et al. response surface test optimization ultrasonic sugar infiltration preparation process of wild actinidia arguta preserved fruit and texture analysis thereof [ J ]. food science, 2015,36(20):49-55.), and the results are shown in table 2. Among the texture characteristics, hardness is an important index for measuring the quality of the sweetend roll. As can be seen from Table 2, the lactobacillus fermentation has a significant effect on the hardness of the hawthorn sheets, and the fermentation reduces the hardness of the hawthorn sheets. It can be seen from the table that the lactobacillus fermentation has no significant effect on the cohesiveness and elasticity of the hawthorn sweetened roll (P > 0.05). The adhesiveness is the negative peak area formed by the stress and time of the probe, and reflects the adhesiveness of the fruit peel. Exopolysaccharide is a polymer with high molecular mass, produced by the metabolism of probiotics, which forms a colloid after dissolving in water, increasing the viscosity of the fermentation product. Therefore, compared with the traditional hawthorn fruit roll, the viscosity of the hawthorn fruit roll prepared after lactobacillus fermentation is obviously increased (P is less than 0.05). Chewiness is generally a combination of hardness, cohesiveness, and elasticity of solid food, the size of which represents the energy required to chew the solid food into a state capable of being swallowed. As can be seen from Table 2, the chewiness of the hawthorn fruit roll prepared by lactobacillus fermentation is not significantly different from that of the traditional hawthorn fruit roll (P is more than 0.05). In conclusion, the quality and structure characteristics of the hawthorn fruit roll fermented by the lactobacillus are similar to those of the traditional hawthorn fruit roll.
TABLE 2 lactic acid bacteria fermented Hawthorn fruit cortex
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
4. Color difference
Color difference data of lactobacillus fermented hawthorn peel roll are collected by a color difference meter (method reference: the effect of livinghao, shenqun, jiayukun, et al, temperature illumination on the color of the haw sheet [ J ] processing of agricultural products (schoolwork), 2009(5):22-23 ], and the results are shown in table 3. In the aspect of L value, compared with the traditional hawthorn fruit roll, the hawthorn fruit roll prepared by lactobacillus fermentation has no significant difference (P is more than 0.05). In the aspect of the values of a and b, compared with the traditional hawthorn sheets, the hawthorn sheets prepared by the lactobacillus fermentation all change the sizes. Δ E characterizes the difference in color, which is fitted by L/a/b. Compared with the traditional hawthorn fruit sheets, the delta E of the hawthorn fruit sheets prepared by lactobacillus fermentation is obviously increased (P is less than 0.05). In conclusion, the hawthorn fruit roll prepared by lactobacillus fermentation is closer to the traditional hawthorn fruit roll in color and luster characteristics.
TABLE 3 color difference of hawthorn and haw sheets fermented by lactic acid bacteria
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
5. Physical and chemical properties
The results of the measurement according to the physicochemical indexes (moisture, ash content and total sugar) of the preserved hawthorn products specified in GB/T31318-; ash content (%) is less than or equal to 1.5; the total sugar content (calculated by glucose) is less than or equal to 75.0 percent. In the intestine, sucrose is degraded by α -glucosidase into glucose and fructose, which, upon absorption by the intestine, results in elevated blood glucose levels. Lactic acid bacteria utilize sucrose, glucose and other fermentation to produce metabolites such as lactic acid, and reduce the content of reducing sugar. The result shows that the total sugar content of the hawthorn sweetened roll prepared by lactobacillus fermentation is remarkably reduced (P is less than 0.05), and the reduction amount is 15.4%.
TABLE 4 physicochemical Properties of Haw sheet with Lactobacillus fermentation
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
6. Microbiological indicator
The microbial indicators (total number of bacterial colonies, number of mold fungi and number of escherichia coli) of the hawthorn products of the sweetmeat type specified in GB/T31318-.
TABLE 5 microbial index of hawthorn and haw sheets fermented by lactic acid bacteria
Note: and x represents no detection.
7. Organic acid content
Organic acids such as short-chain fatty acids (acetic acid, propionic acid, butyric acid, etc.) and lactic acid can lower the pH of the environment in the intestinal tract and inhibit the proliferation of harmful bacteria, thereby maintaining the balance of intestinal microecology. The fermentation and nutrition function conditions of the hawthorn roll are shown by measuring the content of organic acid in the hawthorn roll fermented by lactic acid bacteria, and the results are shown in table 6. The traditional hawthorn fruit leather does not contain lactic acid and butyric acid, and the contents of lactic acid, acetic acid and propionic acid in the hawthorn fruit leather are respectively increased by 28.0%, 76.8% and 51.7% compared with the traditional hawthorn fruit leather after being fermented by lactic acid bacteria.
The specific detection method comprises the following steps: weighing 0.2g of hawthorn tree peony bark, adding into 0.8mL of distilled water, homogenizing, centrifuging at 12000rpm for 10min, and collecting supernatant. Adding 100 μ L concentrated hydrochloric acid into the supernatant, adding 5mL diethyl ether, mixing, extracting at room temperature for 20min, and centrifuging at 3500rpm for 10 min. Transferring the upper organic phase into another tube, adding 500 μ L of 1M NaOH solution, mixing well, extracting at room temperature for 20min, and centrifuging at 3500rpm for 10 min. Collecting lower water phase, adding 100 μ L concentrated hydrochloric acid, mixing, filtering the obtained extractive solution with 0.22 μm water system filter membrane, and performing High Performance Liquid Chromatography (HPLC). The detection conditions were as follows: the liquid chromatographic column was a hydrogen ion exchange column (Agilent Hi-Plex H250, 300X 6.5 mm). Preparing 5mM sulfuric acid as a mobile phase A, pure water as a mobile phase B, wherein the mixing ratio of the mobile phase A to the mobile phase B is 3: 2. an automatic sample injector is adopted for sample injection, and the sample injection amount is 25 mu L. The flow rate is 0.5mL/min, the temperature of the column oven is 55 ℃, and the detection wavelength of the ultraviolet detector is 210 nm. The water-soluble fatty acid mixed standard solution (containing acetic acid, propionic acid and butyric acid) is purchased from China Standard substance network with the product number of BWZ 6946-2016; lactic acid standard reagent (prepared as a 100. mu.g/mL aqueous solution) was purchased from Sigma reagent, USA, CAS 867-55-0. The peak time of the standard: lactic acid (11.488 min); acetic acid (13.270 min); propionic acid (15.863 min); butyric acid (19.977 min).
TABLE 6 organic acid content in the fermented hawthorn peel
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of the shoulder mark letters, the same represents that the difference is not significant (P >0.05), and the different represents that the difference is significant (P < 0.05); and x represents no detection.
Example 2 lactic acid bacteria fermentation of functional oligosaccharide hawthorn fruit roll
Preparation of konjak mannan oligosaccharide haw sweetend roll by lactic acid bacteria fermentation
1. Pretreatment of raw materials: selecting 100g of fresh hawthorn as a raw material, cleaning, and draining.
2. Blending: putting 35g konjac mannan oligosaccharide (purchased from western-Anyuan biotechnology, Inc., CAS of 37220-17-0) and 35g xylitol (purchased from Shandong Futian pharmaceutical Co., Ltd., CAS of 63-42-3) into 55g water, fully dissolving, and adding the hawthorn fruits treated in the step 1.
3. Fruit steaming and pulp smashing: pouring the blended material obtained in the step 2 into a container, putting the container into a pressure cooker (the pressure is 70kpa, 300g of water is added into the pressure cooker), cooking for 25min, and uniformly mashing.
4. And (3) fermenting lactic acid bacteria: inoculating 3g of lactic acid bacteria powder into the triturated material obtained in the step 3, performing anaerobic fermentation at 38 ℃ for 4 hours, pulping and removing seeds of the fermented material, and filtering by using a filter screen (20 meshes).
5. Sheet paving: and (4) pouring the fruit pulp obtained by filtering in the step (4) on the tinfoil, fixing the height (3-5mm) between the scraper blade and the tinfoil, and dragging the tinfoil to finish sheet paving.
6. Drying: and (5) after the step 5 is finished, putting the sliced fruit pulp into an oven, setting the upper and lower fire temperatures of the oven to be 65 ℃, and baking for 7 hours until the moisture content of the sample is reduced to be below 30%.
7. Opening the sheet: and (4) taking off the dried sweetened roll from the tinfoil, and cutting.
8. Packaging and warehousing: and rolling up the cut sweetend rolls, packaging and warehousing.
Second, parameter detection
The sensory evaluation, appearance, texture, color difference, physicochemical properties, microbiological indicators and organic acid content of the lactobacillus fermented konjac mannan oligosaccharide hawthorn sweetened roll were determined according to the method described in the second part of example 1.
The sensory evaluation results are shown in table 7. As shown in table 7, the lactobacillus fermented konjac mannan oligosaccharide hawthorn sheet has no significant difference (P >0.05) in color, texture, mouthfeel and total score compared with the traditional hawthorn sheet (the sucrose hawthorn sheet which is not prepared by lactobacillus fermentation, the preparation method is the same as the first step in example 1, and the difference is that no probiotics are added). This indicates that the lactobacillus fermented konjac mannan oligosaccharide hawthorn sweetened roll prepared in example 2 can highly simulate the traditional hawthorn sweetened roll in sensory quality.
TABLE 7 comparison of sensory evaluation scores of lactobacillus fermented konjac mannan oligosaccharide hawthorn sweetened roll and traditional hawthorn sweetened roll
Note: in the same column, data labeled with different letters indicate significant differences (P <0.05), and significance analysis of data between groups was performed using duncan (d) multiple comparisons in One-dimensional analysis of variance (One-wayaanova).
Apparent form detection results show that the lactobacillus fermented konjac mannan oligosaccharide hawthorn sheet has good color and transparency and is close to the apparent form of the traditional hawthorn sheet.
The results of texture testing are shown in table 8. As can be seen from table 8, compared with the traditional hawthorn fruit roll, the hardness and the viscosity of the lactobacillus-fermented konjac mannan oligosaccharide hawthorn fruit roll are significantly improved (P is less than 0.05), and the analysis reason is considered to be caused by the texture characteristics of the konjac mannan oligosaccharide and the metabolites generated by lactobacillus fermentation. As can be seen from Table 8, the cohesiveness, elasticity and chewiness of the konjac mannan oligosaccharide hawthorn sweetened roll prepared by lactobacillus fermentation are not significantly different from those of the traditional hawthorn sweetened roll (P is more than 0.05). In conclusion, the konjac mannan oligosaccharide hawthorn fruit roll prepared by lactobacillus fermentation is similar to the traditional hawthorn fruit roll in texture characteristics.
TABLE 8 lactic acid bacteria fermented konjak mannan oligosaccharide haw litsea cubeba cortex structure
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
The color difference detection results are shown in table 9. As can be seen from Table 9, the lactobacillus fermented konjac mannan oligosaccharide hawthorn sheet has no significant difference (P is more than 0.05) in terms of L value and a value compared with the traditional hawthorn sheet. Compared with the traditional hawthorn fruit tree bark, the konjak mannan oligosaccharide hawthorn fruit tree bark prepared by lactobacillus fermentation is obviously increased in the aspects of b value and delta E (P is less than 0.05). In conclusion, the konjac mannan oligosaccharide hawthorn sweetened roll prepared by lactobacillus fermentation is closer to the traditional hawthorn sweetened roll in color and luster characteristics.
TABLE 9 color difference of konjac mannan oligosaccharide sweetened roll fermented by lactic acid bacteria
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
The results of the physical and chemical property measurements are shown in Table 10. As can be seen from Table 10, the moisture, ash and total sugar contents of the two groups of sweetened roll also meet the national standard [ moisture content (%) < 30.0; ash content (%) is less than or equal to 1.5; the total sugar content (calculated by glucose) is less than or equal to 75.0 percent. Compared with the traditional hawthorn fruit roll, the total sugar content of the konjak mannan oligosaccharide hawthorn fruit roll prepared by lactobacillus fermentation is obviously reduced (P is less than 0.05), and the reduction amount is 76.7%.
TABLE 10 physicochemical Properties of konjak mannan oligosaccharide sweetened roll fermented by lactic acid bacteria
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of shoulder letters, the same means that the difference is not significant (P >0.05), and the different means that the difference is significant (P < 0.05).
The results of the measurement of the microbial indicators are shown in Table 11. As shown in Table 11, the total number of colonies, the number of mold and the number of Escherichia coli of both the sweetend rolls meet the national standard.
TABLE 11 microbiological index of fermented konjak mannan oligosaccharide haw sheets
Note: and x represents no detection.
The organic acid content is shown in table 12. The content of lactic acid, acetic acid and propionic acid in the konjac mannan oligosaccharide hawthorn sweetened roll prepared by lactobacillus fermentation is respectively increased by 42.0%, 808.5% and 23.7% compared with the content of lactic acid, acetic acid and propionic acid in the traditional hawthorn sweetened roll.
TABLE 12 content of organic acids in konjac mannan oligosaccharide haw sheets fermented by lactic acid bacteria
Note: data are presented as mean ± standard deviation (n ═ 3); in the same column of the shoulder mark letters, the same represents that the difference is not significant (P >0.05), and the different represents that the difference is significant (P < 0.05); and x represents no detection.
Example 3 Lactobacillus plantarum fermented functional oligosaccharide Hawthorn fruit leather
The lactobacillus plantarum fermented functional oligosaccharide hawthorn sweetened roll provided in the embodiment 3 is basically the same as the preparation method provided in the embodiment 2, except that: 3g of lactobacillus plantarum powder (100 hundred million viable bacteria/g, purchased from Xian New Biotechnology Co., Ltd., product number xs-0103) is used to replace 3g of lactobacillus plantarum powder. The prepared lactobacillus plantarum fermented functional oligosaccharide hawthorn fruit leather has no obvious difference (P is more than 0.05) in color, luster, texture, mouthfeel and other sensory qualities compared with the traditional hawthorn fruit leather, and the texture and color difference are similar to those of the traditional hawthorn fruit leather. The water content, ash content, total sugar content and microorganism index of the lactobacillus plantarum fermented functional oligosaccharide hawthorn sweetened roll meet the national standard, wherein the total sugar content is reduced by 26.7 percent compared with the traditional hawthorn sweetened roll. The contents of lactic acid, acetic acid and propionic acid in the hawthorn fruit tree bark fermented by lactobacillus plantarum are respectively increased by 31.0%, 345.3% and 45.6% compared with the traditional hawthorn fruit tree bark.
Example 4 fermentation of functional oligosaccharide Hawthorn Haw with Lactobacillus and Bifidobacterium
The lactobacillus and bifidobacterium fermented functional oligosaccharide hawthorn sweetened roll provided by the embodiment 4 is basically the same as the preparation method provided by the embodiment 2, and the difference is that: 3g of mixed bacterium powder is adopted to replace 3g of lactic acid bacterium powder.
The mixed bacteria powder is prepared from lactic acid bacteria powder and bifidobacterium powder according to the mass ratio of 1: 1 by mixing.
The prepared lactobacillus and bifidobacterium fermented functional oligosaccharide hawthorn fruit roll has no obvious difference (P is more than 0.05) in color, luster, texture, taste and other sensory qualities compared with the traditional hawthorn fruit roll, and the texture and color difference are similar to those of the traditional hawthorn fruit roll. The water content, ash content, total sugar content and microorganism index of the functional oligosaccharide hawthorn fruit tree bark fermented by lactobacillus and bifidobacterium all meet the national standard, wherein the total sugar content is reduced by 79.3 percent compared with the traditional hawthorn fruit tree bark. The contents of lactic acid, acetic acid and propionic acid in the hawthorn fruit tree bark fermented by lactic acid bacteria and bifidobacterium are respectively increased by 46.0%, 728.4% and 30.8% compared with the traditional hawthorn fruit tree bark.
Example 5 Yeast fermented Hawthorn fruit leather
The yeast-fermented hawthorn fruit roll provided in the embodiment 5 is basically the same as the preparation method provided in the embodiment 1, except that: 5g of yeast powder is used to replace 2g of lactic acid bacteria powder.
The prepared yeast fermented hawthorn fruit roll has the sensory quality, such as color, texture, taste and the like, and the texture and color difference similar to those of the traditional hawthorn fruit roll. The water content, ash content, total sugar content and microorganism index of the yeast fermented hawthorn fruit tree bark all meet the national standard, wherein the total sugar content is reduced by 22.5 percent compared with the traditional hawthorn fruit tree bark. The contents of lactic acid, acetic acid and propionic acid in the hawthorn fruit tree bark after yeast fermentation are respectively increased by 17.0%, 53.7% and 11.2% compared with the traditional hawthorn fruit tree bark.
Claims (10)
1. A method for preparing hawthorn fruit roll comprises the following steps: the hawthorn is used as a raw material, and the hawthorn sweetened roll is obtained by fermenting probiotics.
2. The method of claim 1, wherein:
the probiotics are single bacteria or compound bacteria;
and/or the probiotics is one or more of lactic acid bacteria, bifidobacteria and yeast.
3. The method of claim 3, wherein: the lactobacillus is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
4. A method according to any of claims 1 to 3, characterized by: the raw material also comprises sugar and/or sugar alcohol.
5. The method of any of claims 1 to 4, wherein: the raw material also comprises water; the mass ratio of the hawthorn, water, sugar and/or sugar alcohol and probiotics is 100: 50-70: 10-70: 1-5.
6. The method of claim 4 or 5, wherein: the sugar is sucrose or oligosaccharide;
and/or the sugar alcohol is xylitol, mannitol or sorbitol.
7. The method of claim 6, wherein: the oligosaccharide is xylo-oligosaccharide, konjac mannan oligosaccharide or fructo-oligosaccharide.
8. The method of any of claims 1 to 7, wherein: the fermentation is anaerobic fermentation.
9. The hawthorn sweetened roll prepared by the method of any one of claims 1 to 8.
10. Product for the preparation of hawthorn leathers, comprising hawthorn and a probiotic according to any one of claims 1 to 3.
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