CN110973426A - Probiotic fermented red date liquid and preparation method thereof - Google Patents
Probiotic fermented red date liquid and preparation method thereof Download PDFInfo
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- 239000007788 liquid Substances 0.000 title claims abstract description 30
- 239000006041 probiotic Substances 0.000 title claims abstract description 30
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 30
- 230000000529 probiotic effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 44
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000002131 composite material Substances 0.000 claims description 8
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 7
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 244000199866 Lactobacillus casei Species 0.000 claims description 7
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 7
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 7
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims description 7
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 7
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 7
- 229940017800 lactobacillus casei Drugs 0.000 claims description 7
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 abstract description 20
- IVOMOUWHDPKRLL-KQYNXXCUSA-N Cyclic adenosine monophosphate Chemical compound C([C@H]1O2)OP(O)(=O)O[C@H]1[C@@H](O)[C@@H]2N1C(N=CN=C2N)=C2N=C1 IVOMOUWHDPKRLL-KQYNXXCUSA-N 0.000 abstract description 15
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 abstract description 10
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 7
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- 239000005715 Fructose Substances 0.000 description 5
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
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- ZOOGRGPOEVQQDX-KHLHZJAASA-N cyclic guanosine monophosphate Chemical compound C([C@H]1O2)O[P@](O)(=O)O[C@@H]1[C@H](O)[C@H]2N1C(N=C(NC2=O)N)=C2N=C1 ZOOGRGPOEVQQDX-KHLHZJAASA-N 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
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- 235000009392 Vitis Nutrition 0.000 description 1
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 235000020774 essential nutrients Nutrition 0.000 description 1
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- 239000011718 vitamin C Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of food, and in particular relates to probiotic fermented red date liquid and a preparation method thereof. According to the invention, one or more probiotics are inoculated into the red date liquid for fermentation according to the action mechanism of the probiotic fermentation and the accumulation effect of the product, so that the prepared low-sugar fermented red date liquid rich in the functional components of gamma-aminobutyric acid (GABA) and cyclic adenosine monophosphate (cAMP) and having unique flavor and rich nutrition and the product thereof are obtained. The content of reducing sugar in the prepared fermented red date liquid is greatly reduced, and meanwhile, a new GABA functional component is produced, so that the fermented red date liquid is very suitable for the dietary requirements of modern people and has wide application prospects.
Description
Technical Field
The invention belongs to the field of food, and particularly relates to probiotic fermented red date liquid and a preparation method thereof.
Background
Fructus Jujubae is also called fructus Jujubae, fructus Choerospondiatis, fructus Jujubae etc., and is mature fruit of plants belonging to the genus Ziziphus of the family Rhamnaceae. The jujube fruit is not only a dry fruit, but also a common Chinese herbal medicine, and is one of the first approved medicinal and edible varieties in China. As the jujube is beneficial to the health of human bodies, has the effects of antioxidation activity, immunocompetence, sedation, anti-inflammatory action, neonatal jaundice treatment and the like on pharmacology, the jujube is used as a special functional food material and a traditional nutritional nourishing product in China for a long time.
The fructus Jujubae contains higher vitamin C than fructus Mali Pumilae, fructus Pyri, fructus Vitis Viniferae, fructus Persicae, fructus crataegi, fructus Citri Tangerinae, fructus Citri Junoris, fructus Citri Limoniae, etc.; the health-care food also contains vitamin P, A, B, flavonoids, cyclic adenosine monophosphate (cAMP), cyclic guanosine monophosphate (cGMP) and the like, is very beneficial to human health and is an essential nutrient component for human bodies; the patent of 'a high content jujube cyclic adenosine monophosphate extract and a preparation method thereof (ZL 201310443550.6)' provides a functional food such as jujube cyclic nucleotide syrup rich in cAMP, and the pharmacological test of mice proves that the food has the effects of fatigue resistance, oxidation resistance and the like. However, the red date liquid has high content of reducing sugar such as glucose, fructose and the like, and is difficult to meet the requirements of chronic patients such as diabetes and the like. Reducing the content of reducing sugar in the red date liquid by the probiotic fermentation technology, improving the flavor, increasing the metabolic products of the probiotics and improving the product function, is suitable for the diet trend of modern people, and has good application prospect
Disclosure of Invention
The invention aims to provide probiotic fermented red date liquid and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the preparation method of the probiotic fermented compound red date liquid is characterized by comprising the following steps:
(1) putting 25-28 parts by weight of red date liquid into a fermentation tank, raising the temperature to 80-90 ℃, sterilizing for 30min, cooling to 30-40 ℃ after sterilization, inoculating 3-5 parts by weight of composite strain, and fermenting to obtain fermentation liquid;
(2) and sterilizing the fermentation liquor at high temperature to obtain the fermented low-sugar red date liquid.
The composite strain is one or more of bifidobacterium lactis, lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus plantarum.
The composite strain comprises the following components in percentage by weight: 1:2:2:3:3.
Anaerobic fermentation is adopted in the fermentation process in the step (1), the fermentation temperature is 30-37 ℃, and the fermentation time is 16-45 hours; the temperature for high-temperature sterilization in the step (2) is 80-90 ℃ for 30 min.
The invention also comprises the probiotic fermented red date liquid obtained by the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, probiotics are inoculated in the red date liquid for fermentation according to the action mechanism of the probiotics fermentation and the accumulation effect of the product, and the prepared fermented red date liquid and the product thereof have the characteristics of unique flavor, rich nutrition and low sugar type functional components rich in gamma-aminobutyric acid (GABA) and cyclic adenosine monophosphate (cAMP).
Drawings
FIG. 1 is a chromatogram comparing the cAMP content change before and after fermentation of the red date liquid, wherein a, b and c represent cAMP standard samples (concentration 100ug/mL) before, after and after fermentation, respectively.
Detailed Description
In order to make the technical solutions of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the accompanying drawings and preferred embodiments.
Example 1: probiotic compatibility experiment of fermented red date extract
1. Raw material and raw material treatment:
(1) raw materials: red date extract (rich in cAMP) and purified water;
(2) processing raw materials, namely diluting the raw materials of the red date extract by 4 times (by volume) in a 1000mL triangular flask to reach the sugar degree (1000mL:450g pure water and 180g red date extract) suitable for the growth of probiotics, heating to 80-85 ℃, keeping for 30min, and then cooling to 37 ℃ for later use;
(3) compounding probiotics: compounding bifidobacterium lactis, lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus plantarum according to different proportions;
(4) inoculation and fermentation: inoculating the probiotics compounded in the step (3) into the step (2), standing and culturing at 37 ℃, culturing for 48h, and finishing fermentation.
(5) And (3) testing and analyzing fermentation liquor: and testing the content of the gamma-aminobutyric acid in different fermentation liquors by adopting a high performance liquid chromatography.
Table 1 shows the effect of different ratios of probiotic combinations on the content of γ -aminobutyric acid in red date fermentation broth; the results show that: the bifidobacterium lactis, the lactobacillus casei, the lactobacillus acidophilus, the lactobacillus rhamnosus and the lactobacillus plantarum are combined according to the proportion of 1:2:2:3:3, and the content of gamma-aminobutyric acid in fermentation liquor is high.
TABLE 1
Example 2: experiment for amplifying 1000L of probiotics fermented red date extract
1. Raw materials: red date extract (rich in cAMP) and purified water;
2. method of producing a composite material
(1) And (3) sterilizing a fermentation tank: performing air digestion once in a 1000L fermentation tank, adding purified water, and performing actual digestion once at 121 ℃ for 20 min;
(2) raw material treatment: diluting fructus Jujubae extract raw materials 4 times (by volume) in 1000L fermentation tank to reach sugar degree suitable for growth of probiotic bacteria (1000L:450kg pure water +180kg fructus Jujubae extract), heating tank body to 80-85 deg.C, maintaining for 30min, and cooling to 37 deg.C;
(3) fermentation: inoculating the compound strain (Bifidobacterium lactis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum according to the mass fraction of 1:2:2:3:3) into the red date juice which is adjusted to the proper sugar degree in the step (2) and fermented at 37 ℃ for 19h, standing and fermenting, and sampling and detecting at intervals;
(4) and (3) pasteurization: sterilizing the fermented low-sugar red date liquid, and heating to 85 deg.C+Keeping the temperature at 2 ℃ for 30 min.
(5) Filling: pasteurizing, directly canning and packaging into aseptic bags.
3. Results
The detection results of the monosaccharide content and the pH value of the jujube juice are as follows:
and (4) conclusion: the experiment is enlarged to 1000L, probiotics are utilized for fermentation, the glucose content in the jujube juice is reduced (by up to 70 percent) and the fructose content in the jujube juice is reduced (by up to 30 percent), the reducing sugar content is reduced by more than or equal to 50 percent compared with the original juice, the experiment result is similar to the laboratory experiment result, the time for reducing the glucose to 70 percent is 16 hours, and the time is shortened compared with the laboratory experiment. Table 2 shows the effect of the 1000L fermentation time of the first and second batches on the amount of sugar reduction of the red date extract.
TABLE 2
Remarking: i and II represent the first and second 1000L fermentations, respectively
Example 3: 2000L experiment for amplifying probiotics fermented red date extract
1. Raw materials: red date extract (rich in cAMP) and purified water;
2. method of producing a composite material
(1) And (3) sterilizing a fermentation tank: performing air digestion once in a 1000L fermentation tank, adding purified water, and performing actual digestion once at 121 ℃ for 20 min; (2) raw material treatment: diluting fructus Jujubae extract raw materials 4 times (by volume) in 1000L fermentation tank to reach sugar degree suitable for growth of probiotic bacteria (1000L:450kg pure water +180kg fructus Jujubae extract), heating tank body to 80-85 deg.C, maintaining for 30min, and cooling to 37 deg.C;
(3) fermentation: inoculating the compound strain (Bifidobacterium lactis, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus and Lactobacillus plantarum according to the mass fraction of 1:2:2:3:3) into the red date juice which is adjusted to the proper sugar degree in the step (2) and fermented at 37 ℃ for 19h, standing and fermenting, and sampling and detecting at intervals;
(5) and (3) pasteurization: sterilizing the fermented low-sugar red date liquid, and heating to 85 deg.C+Keeping the temperature at 2 ℃ for 30 min.
(6) Filling: pasteurizing, directly canning and packaging into aseptic bags.
3. Results
The detection results of the monosaccharide content and the pH value of the red date extracting solution are as follows:
and (4) conclusion: the experiment is enlarged to 1000L, probiotics are utilized for fermentation, the glucose content in the jujube juice is reduced (by up to 70 percent) and the fructose content in the jujube juice is reduced (by up to 30 percent), the reducing sugar content is reduced by more than or equal to 50 percent compared with the original juice, the experiment result is similar to the laboratory experiment result, the time for reducing the glucose to 70 percent is 16 hours, and the time is shortened compared with the laboratory experiment. Table 1 shows the effect of the 1000L fermentation time of the first and second batches on the amount of sugar reduction of the red date extract.
And (4) conclusion: the experiment is amplified to 2000L, the probiotics is utilized for fermentation, the glucose in the red date liquid is reduced (by up to 70 percent), the fructose content is reduced (by up to 30 percent), and the reducing sugar content is reduced by more than or equal to 50 percent compared with the original juice. Table 3 shows the effect of 2000L fermentation time on the amount of juice reduced
TABLE 3
Remarking: i#And II#Representing the first and second 2000L fermentations, respectively.
Table 4 shows the changes in cAMP, gamma-aminobutyric acid content before and after fermentation of the red jujube extract.
TABLE 4
The results show that: after fermentation, the original cAMP content of the functional substance in the extracted juice is not changed, and the new nutritional functional components of gamma-aminobutyric acid are added, wherein the content of the new nutritional functional components is 250mg/100 g.
Compared with the prior fermentation, the method has the advantages that the content of glucose and fructose is reduced, the functional components are greatly improved, the functional characteristics of the product are further enhanced, and the range of the edible population is expanded.
The above description is only a preferred embodiment of the present invention, and for those skilled in the art, the present invention should not be limited by the description of the present invention, which should be interpreted as a limitation.
Claims (5)
1. The preparation method of the probiotic fermented red date liquid is characterized by comprising the following steps:
(1) putting 25-28 parts by weight of red date liquid into a fermentation tank, raising the temperature to 80-90 ℃, sterilizing for 30min, cooling to 30-40 ℃ after sterilization, inoculating 3-5 parts by weight of composite strain, and fermenting to obtain fermentation liquid;
(2) and sterilizing the fermentation liquor at high temperature to obtain the fermented low-sugar red date liquid.
2. The method for preparing probiotic fermented red date liquid according to claim 1, wherein the compound strain is one or more of bifidobacterium lactis, lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus plantarum.
3. The method for preparing the probiotic fermented composite red date liquid according to claim 2, wherein the mass ratio of bifidobacterium lactis, lactobacillus casei, lactobacillus acidophilus, lactobacillus rhamnosus and lactobacillus plantarum in the composite strain is as follows: 1:2:2:3:3.
4. The preparation method of the probiotic fermented red date liquid according to claim 1, wherein the fermentation process in the step (1) adopts anaerobic fermentation, the fermentation temperature is 30-37 ℃, and the fermentation time is 16-45 hours; the temperature for high-temperature sterilization in the step (2) is 80-90 ℃ for 30 min.
5. A probiotic fermented red date liquid obtained by the preparation method of any one of claims 1 to 5.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113940425A (en) * | 2021-10-27 | 2022-01-18 | 新疆天辰智慧信息科技有限公司 | Red date fermented product for relieving bone marrow suppression caused by chemotherapy and preparation method thereof |
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|---|---|---|---|---|
| CN103416686A (en) * | 2012-05-15 | 2013-12-04 | 周鑫 | Solid fermentation jujube |
| CN108902602A (en) * | 2018-07-04 | 2018-11-30 | 中国海洋大学 | A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof |
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|---|---|---|---|---|
| CN103416686A (en) * | 2012-05-15 | 2013-12-04 | 周鑫 | Solid fermentation jujube |
| CN108902602A (en) * | 2018-07-04 | 2018-11-30 | 中国海洋大学 | A kind of viable type lactobacillus-fermented jujube juice beverage and preparation method thereof |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113940425A (en) * | 2021-10-27 | 2022-01-18 | 新疆天辰智慧信息科技有限公司 | Red date fermented product for relieving bone marrow suppression caused by chemotherapy and preparation method thereof |
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