CN111084313A - Method for preparing thick-stalk thick-plum-aloe composite fermented beverage - Google Patents
Method for preparing thick-stalk thick-plum-aloe composite fermented beverage Download PDFInfo
- Publication number
- CN111084313A CN111084313A CN202010007489.0A CN202010007489A CN111084313A CN 111084313 A CN111084313 A CN 111084313A CN 202010007489 A CN202010007489 A CN 202010007489A CN 111084313 A CN111084313 A CN 111084313A
- Authority
- CN
- China
- Prior art keywords
- thick
- aloe
- juice
- plum
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019985 fermented beverage Nutrition 0.000 title claims abstract description 28
- 239000002131 composite material Substances 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 25
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 81
- 241001116389 Aloe Species 0.000 claims abstract description 77
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 69
- 238000000855 fermentation Methods 0.000 claims abstract description 48
- 230000004151 fermentation Effects 0.000 claims abstract description 48
- 235000013361 beverage Nutrition 0.000 claims abstract description 30
- 241000186660 Lactobacillus Species 0.000 claims abstract description 26
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 26
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 9
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 46
- 238000011081 inoculation Methods 0.000 claims description 26
- 235000013992 Prunus padus Nutrition 0.000 claims description 25
- 235000014655 lactic acid Nutrition 0.000 claims description 23
- 239000004310 lactic acid Substances 0.000 claims description 23
- 235000021552 granulated sugar Nutrition 0.000 claims description 21
- 241000894006 Bacteria Species 0.000 claims description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- 235000010401 Prunus avium Nutrition 0.000 claims description 15
- 235000013647 Prunus pensylvanica Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 244000078856 Prunus padus Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims description 9
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 239000011668 ascorbic acid Substances 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108010059820 Polygalacturonase Proteins 0.000 claims description 6
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 6
- 230000000415 inactivating effect Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000144927 Aloe barbadensis Species 0.000 claims 4
- 235000002961 Aloe barbadensis Nutrition 0.000 claims 4
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000010855 food raising agent Nutrition 0.000 abstract description 3
- 230000001953 sensory effect Effects 0.000 description 44
- 230000004044 response Effects 0.000 description 22
- 238000012360 testing method Methods 0.000 description 18
- 230000000694 effects Effects 0.000 description 15
- 244000007021 Prunus avium Species 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 10
- 230000008569 process Effects 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000013461 design Methods 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 7
- 230000003993 interaction Effects 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- 238000000540 analysis of variance Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000001965 increasing effect Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000020124 milk-based beverage Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000010747 Aloe vera var chinensis Nutrition 0.000 description 1
- 240000003861 Aloe vera var. chinensis Species 0.000 description 1
- 206010002482 Angiosclerosis Diseases 0.000 description 1
- 244000017106 Bixa orellana Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000013494 PH determination Methods 0.000 description 1
- 235000014923 Prunus napaulensis Nutrition 0.000 description 1
- 241000481924 Prunus napaulensis Species 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 239000010362 annatto Substances 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000006883 memory enhancing effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing a thick-stalk thick-plum and aloe composite fermented beverage, which comprises the following steps: preparing thick plum juice, preparing aloe juice, mixing the thick plum juice and the aloe juice, adjusting sugar content, inoculating lactobacillus for fermentation, adding a stabilizer CMC-Na, and pasteurizing to obtain a finished product. The thick plum juice with thick stems and the aloe juice are mixed by the method, the lactobacillus is used as a leavening agent, and the sterilization type lactobacillus beverage with wine red color, stable properties and pleasant taste is obtained after the beverage is blended by a stabilizer, so that a new idea is provided for developing Yunnan special foods.
Description
Technical Field
The invention relates to the technical field of food, in particular to a method for preparing a thick-stalk bird cherry and aloe composite fermented beverage.
Background
The thick-stalk prune is named as the mountain prune, the annatto fruit and the devil's-eye fruit. Mainly distributed in China, Nepal and other few countries. The plants are also distributed in China, Yunnan, Sichuan and the like, and are regional special plants. The thick-stalk bird cherry is rich in anthocyanin which has strong antioxidation, can effectively remove free radicals and has the health-preserving effect. Anthocyanidin also has miraculous anti-angiosclerosis effect, and can be used for preventing heart attack and cerebral apoplexy. But also has strong antioxidant power, anti-aging effect, cancer prevention and memory enhancing effect. Due to the unique regionality of the thick-peduncle bird cherry, the planting problem of the thick-peduncle bird cherry is mainly studied before. Because the product is relatively distributed in Yunnan, the product can be used for developing some special products.
Aloe belongs to Liliaceae perennial evergreen herbaceous plants, leaves are fat, the aloe industry in China begins in the early 90 th of the 20 th century, products mainly comprise cosmetics, the population of China has large consumption potential, and aloe series products such as aloe health care products, drinks and the like have wide development space and good market prospect. It contains rich anthraquinone, polysaccharide, amino acids, organic acids, vitamins, active enzyme, trace elements and other matters beneficial to human body. Aloe has skin caring, anti-tumor, liver protecting, stomach invigorating, antibacterial, and antiinflammatory effects.
The lactobacillus beverage has a living bacterium type and a sterilization type. The live lactobacillus beverage has strict requirements on packaging and storage conditions and short shelf life. But the milk beverage has high nutritional value, is fermented milk containing human probiotics, and has become a recognized health-care milk beverage in the world.
At present, the study on the thick-stalk plum is mainly aimed at the planting problem, and no study on the thick-stalk plum beverage exists. The researches on the aloe are more, such as the research on the medicinal value of the aloe, the research on aloe fruits, vegetables and grain beverages and the like. The fermented beverage mainly comprises fruits and vegetables, grains, fruit, vegetable and grain mixture or beverage fermented by single vegetables, fruits, grains and the like. The study uses the thick-stalk bird cherry as the beverage for the first time and combines the aloe with rich nutritive value to carry out the process study of compound fermentation. In the research process, due to the seasonality of the thick-stalk plum, experiments can be carried out only in autumn. Since the experimental process involves inoculation of lactic acid bacteria, the operating process should be careful about the operating specifications for inoculation of the microorganisms.
The method mixes the thick plum juice with the aloe juice, uses the lactobacillus as a leavening agent, and obtains the sterilization type lactobacillus beverage which is wine red in color, stable in property and pleasant in taste after the beverage is blended by a stabilizer, thereby providing a new idea for developing Yunnan special foods.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a method for preparing a thick plum and aloe composite fermented beverage.
In order to achieve the purpose, the technical scheme of the invention is as follows: a method for preparing a thick-stalk bird cherry and aloe composite fermented beverage comprises the following steps:
(1) preparing thick crude stalk plum juice: selecting mature thick plum fruits with thick stalks, soaking the mature thick plum fruits with salt solution, rinsing, removing kernels, mixing pulp and water according to the ratio of the material to the liquid of 1:3(g/mL), adding ascorbic acid for color protection, placing the mixture in a beater for beating for 2min, adding pectinase at 45 ℃ for enzymolysis for 1h, inactivating the enzyme at 95 ℃ for 5min, and filtering 4 layers of gauze to obtain thick plum juice with thick stalks;
(2) preparing aloe juice: selecting thick aloe leaf, soaking in saline solution, rinsing, removing edge with thorn, cutting off outer skin, taking out aloe pulp, adding ascorbic acid for color protection, pulping in a pulping machine for 2min, adding pectinase at 45 deg.C for enzymolysis for 1 hr, inactivating enzyme at 95 deg.C for 5min, filtering with 4 layers of gauze, adding water into residue, mixing, filtering, and mixing filtrates to obtain aloe juice;
(3) mixing: mixing the obtained thick juice with aloe juice;
(4) sugar adjustment: adding 6-14% of white granulated sugar by mass to adjust the initial sugar content of the mixed liquid of the thick plum juice and the aloe juice;
(5) inoculating lactic acid bacteria: inoculating lactobacillus with volume fraction of 4-12% in an aseptic workbench, selecting lactobacillus bulgaricus and streptococcus thermophilus with volume ratio of 1:1 for inoculation, and fermenting at 38-46 ℃ for 4-8 h;
(6) blending: adding 0.02% (g/mL) of stabilizer CMC-Na;
(7) pasteurization: and (3) putting the canned beverage into water bath at the temperature of 68-70 ℃ for 30min, taking out, and rapidly cooling to 4-5 ℃.
Preferably, the thick crude stalk plum juice and the aloe juice are prepared and soaked for 10-20 min by using salt water with the salt content of 2%.
Preferably, 0.08% (g/mL) ascorbic acid is added to prepare crude stem-thickened plum juice and aloe juice for color protection.
Preferably, the volume ratio of the aloe juice and the thick plum juice is 1: 2.
Preferably, the fermentation temperature is 42 ℃ and the fermentation time is 5 h.
Compared with the prior art, the invention has the beneficial effects that: the method mixes the thick plum juice with the aloe juice, uses the lactobacillus as a leavening agent, and obtains the sterilization type lactobacillus beverage which is wine red in color, stable in property and pleasant in taste after the beverage is blended by a stabilizer, thereby providing a new idea for developing Yunnan special foods.
Drawings
FIG. 1 is a preparation process of a method for preparing a fermented beverage from Prunus padus and Aloe;
FIG. 2 is a graph showing the effect of the mixing ratio of Prunus padus and Aloe juice on the sensory score of the composite fermented beverage;
FIG. 3 shows the effect of the addition of white granulated sugar on the composite lactic acid fermented beverage;
FIG. 4 shows the effect of lactobacillus inoculation on the composite lactic acid fermented beverage;
FIG. 5 is a graph showing the effect of fermentation time on a complex lactic acid fermented beverage;
FIG. 6 is a graph showing the effect of fermentation temperature on a complex lactic acid fermented beverage;
FIG. 7 is a response surface of the influence of the interaction of the raw material ratio, the addition amount of white granulated sugar, the lactobacillus inoculation amount and the fermentation temperature on the sensory score of the beverage.
Wherein, a represents the ratio of white sugar addition to raw materials; b, showing the ratio of the lactobacillus inoculation amount to the raw materials; c, showing the fermentation temperature and the raw material ratio; d represents the inoculation amount of the lactobacillus and the addition amount of white sugar; e represents fermentation temperature and white sugar addition amount; f is the fermentation temperature and the lactobacillus inoculation amount.
Detailed Description
The technical solution of the present invention is further described in detail with reference to the accompanying drawings and the detailed description.
As shown in fig. 1, a method for preparing a coarse-stem bird cherry and aloe composite fermented beverage comprises the following steps:
(1) preparing thick crude stalk plum juice: selecting mature thick plum fruits with thick stalks, soaking the mature thick plum fruits with salt solution, rinsing, removing kernels, mixing pulp and water according to the ratio of the material to the liquid of 1:3(g/mL), adding ascorbic acid for color protection, placing the mixture in a beater for beating for 2min, adding pectinase at 45 ℃ for enzymolysis for 1h, inactivating the enzyme at 95 ℃ for 5min, and filtering 4 layers of gauze to obtain thick plum juice with thick stalks;
(2) preparing aloe juice: selecting thick aloe leaf, soaking in saline solution, rinsing, removing edge with thorn, cutting off outer skin, taking out aloe pulp, adding ascorbic acid for color protection, pulping in a pulping machine for 2min, adding pectinase at 45 deg.C for enzymolysis for 1 hr, inactivating enzyme at 95 deg.C for 5min, filtering with 4 layers of gauze, adding water into residue, mixing, filtering, and mixing filtrates to obtain aloe juice;
(3) mixing: mixing the obtained thick juice with aloe juice;
(4) sugar adjustment: adding 6-14% of white granulated sugar by mass to adjust the initial sugar content of the mixed liquid of the thick plum juice and the aloe juice;
(5) inoculating lactic acid bacteria: inoculating lactobacillus with volume fraction of 4-12% in an aseptic workbench, selecting lactobacillus bulgaricus and streptococcus thermophilus with volume ratio of 1:1 for inoculation, and fermenting at 38-46 ℃ for 4-8 h;
(6) blending: adding 0.02% (g/mL) of stabilizer CMC-Na;
(7) pasteurization: and (3) putting the canned beverage into water bath at the temperature of 68-70 ℃ for 30min, taking out, and rapidly cooling to 4-5 ℃.
Preferably, the thick crude stalk plum juice and the aloe juice are prepared and soaked for 10-20 min by using salt water with the salt content of 2%.
Preferably, 0.08% (g/mL) ascorbic acid is added to prepare crude stem-thickened plum juice and aloe juice for color protection.
Preferably, the volume ratio of the aloe juice and the thick plum juice is 1: 2.
Preferably, the fermentation temperature is 42 ℃ and the fermentation time is 5 h.
1. Single factor test
The main instruments involved in the test are shown in table 1.
TABLE 1 test apparatus
Table 1 Experiment instruments
| Name (R) | Model number | Manufacturer of the product |
| Electronic balance | AR224CN | Aohaus instruments (Changzhou) Inc |
| Constant temperature incubator | DHP-9082B | Shanghai-Heng scientific instruments Co., Ltd |
| Water bath pot | HH-8 | Guo Hua electric appliances Co Ltd |
| Juice extractor | HL-66 | Shenzhen Yunjing environmental protection science and technology Limited |
| Acidimeter | PHS-25 | Shanghai Remao Co Ltd |
| Sterilization pot | YXQ-LS-50S11 | Shanghai Bocheng industries Ltd |
| Refractometer | LYT-390 | Shanghai Bo-based instruments and meters Co Ltd |
| Sterile workbench | SW-CJ-1F | Suzhou Antai air technology Co., Ltd |
1.1 Effect of the mixing ratio of crude Stem bird cherry Aloe juice on the sensory score of beverages
Under the conditions that the addition amount of white granulated sugar is 10%, lactic acid bacteria inoculation is 8%, fermentation time is 6h, and fermentation temperature is 42 ℃ unchanged, the influence of different addition (thick-stalk plum juice V: aloe juice V) ratios (1:1, 1:2, 1:3, 1:4, 1:5) of aloe juice and thick-stalk plum juice on sensory scores of the thick-stalk plum and aloe composite fermented beverage is researched, and the optimal raw material addition amount is determined.
1.2 influence of the amount of white granulated sugar added on the sensory evaluation of beverages
Under the conditions that the volume adding ratio of the thick-stalk plum to the aloe is 1:2, the lactobacillus inoculation is 8%, the fermentation time is 6h, and the fermentation temperature is 42 ℃ is not changed, the influence of different sugar adding amounts (6%, 8%, 10%, 12% and 14%) on the sensory score of the thick-stalk plum and aloe composite fermented beverage is researched, and the optimal sugar adding amount is determined.
1.3 Effect of lactic acid bacteria inoculation on sensory Scoring of beverages
Under the conditions that the volume adding ratio of the thick-stalk plum to the aloe is 1:2, the adding amount of white sugar is 10%, the fermentation time is 6h and the fermentation temperature is 42 ℃ unchanged, the influence of different lactobacillus inoculations (4%, 6%, 8%, 10% and 12%) on the sensory score of the thick-stalk plum and aloe composite fermented beverage is researched, and the optimal lactobacillus inoculations are determined.
1.4 Effect of fermentation time on sensory evaluation of beverages
Under the conditions that the volume addition ratio of the thick-stalk plum to the aloe is 1:2, the addition amount of white sugar is 10%, the inoculation amount of lactic acid bacteria is 8% and the fermentation temperature is 42 ℃ unchanged, the influence of the fermentation time (4-8 h) on the sensory score of the thick-stalk plum and aloe composite fermented beverage is researched to determine the optimal fermentation time.
1.5 Effect of fermentation temperature on sensory evaluation of beverages
Under the conditions that the volume addition ratio of the thick-stalk plum to the aloe is 1:2, the addition amount of white sugar is 10%, the inoculation amount of lactic acid bacteria is 8% and the fermentation time is 5 hours unchanged, the influence of the fermentation temperature (38-46 ℃) on the sensory score of the thick-stalk plum and aloe composite fermented beverage is researched, and the optimal fermentation temperature is determined.
2. Response surface optimization test design
On the basis of a single-factor test result, according to the principle of Central Composite Design (CCD), sensory scores are used as response values, Design-Expert8.0.6 software is used, the ratio (X1) of the thick-stalk bird cherry to the aloe, the addition amount (X2) of white granulated sugar, lactobacillus inoculation (X3) and fermentation temperature (X4) are selected as independent variables, and a four-factor five-level response surface method is adopted to optimize the test result so as to determine the optimal process strip
TABLE 2 beverage fermentation Process optimization response surface test factors and levels
Table 2 Factors and levels of response surface experiments forbeverage fermentation technology optimization
And (3) a component. The test factors and levels are shown in Table 2.
3. Measurement index
Soluble solid matter: measured according to GB/T12143 and 2008;
determination of pH: measuring by a pH meter;
total acids (as lactic acid): measured according to GB/T12456-;
total number of colonies: measured according to GB/T4789.3-2016;
number of Escherichia coli: measured according to GB/T4789.2-2016.
4. Sensory evaluation
The evaluation indexes are four items of color, taste, state and smell, the sensory score is the sum of the four index scores, and the total score is 100. Sensory evaluation 10 professionals of different sexes who had tasting experience were used as evaluators for evaluation. Sensory evaluation criteria were prepared according to the characteristics of the bird cherry aloe complex fermented beverage and are shown in table 3.
TABLE 3 sensory evaluation criteria for the crude-stem bird cherry aloe complex lactic acid fermented beverage
Table 3 Sensory standard of composite Iactic acid fermented beverageby Padus napaulensis and Aloe vera var.chinensis(Haw.)
5. Data processing
ANOVA analysis was performed by Turkey test method using SPSS 22.0 software. Design-Expert8.0.6 is adopted, and response surface test Design is carried out through the Central Composite Design principle.
6. Results and analysis
6.1 Single factor test results
(1) Influence of mixing ratio of juice of Prunus padus and Aloe on sensory score of beverage
In order to make the fermented beverage have the flavors of the prunus padus and the aloe simultaneously, the proportion of the prunus padus and the aloe needs to be adjusted. As can be seen from FIG. 2, when the crude stem-thickened plum juice was unchanged, the sensory score decreased with the increase of the aloe juice from the time when the ratio of the crude stem-thickened plum juice to the aloe juice was 1:2, and at this time, the sensory score reached a maximum of 80 points. The reason may be that the aloe juice covers the taste of the thick plum with thick stalks to cause the discordant taste, so the proportion of the aloe juice to the thick plum with thick stalks is 1: 2.
(2) Influence of addition amount of white granulated sugar on sensory score of beverage
Lactic acid bacteria fermentation needs to have rich nitrogen sources and also needs to have rich carbon sources, so that white granulated sugar needs to be properly added to meet the growth requirements of microorganisms and meet the requirements of taste. As can be seen from fig. 3, as the amount of white granulated sugar added increases, the sensory score tends to increase first and then decrease. When the addition amount of the white granulated sugar is 10%, the sensory score reaches a maximum value of 76.5 points, and when the addition amount of the white granulated sugar is more than 10%, the sensory score is in a descending trend along with the increase of the addition amount of the white granulated sugar, so that the addition amount of the white granulated sugar is 10%.
(3) Effect of lactic acid bacteria inoculation on sensory Scoring of beverages
The addition amount not only directly influences the fermentation rate of the lactobacillus fermented coarse-stem bird cherry aloe beverage, but also has a decisive influence on the flavor of the final product. From fig. 4, it is understood that the sensory score tended to increase with the increase of the inoculation of lactic acid bacteria, and the sensory score reached 73 at the maximum when the addition amount was 8%, but rapidly decreased when the addition amount exceeded 8%. Therefore, 8% of lactic acid bacteria were inoculated.
(4) Effect of fermentation time on sensory evaluation of beverages
As can be seen from fig. 5, the sensory score increased with the increase of the fermentation time, but the sensory score did not change significantly when the fermentation time exceeded 5 hours, and therefore the fermentation time was 5 hours.
(5) Effect of fermentation temperature on sensory evaluation of beverages
The growth of lactic acid bacteria is affected by temperature, and therefore, selecting an appropriate fermentation temperature has a large effect on the product flavor of the beverage. As can be seen from fig. 6, the sensory score tended to increase first and then decrease with increasing temperature. The sensory score reached a maximum of 78 points at 42 ℃ and declined with increasing temperature at temperatures above 42 ℃ since the growth of lactic acid bacteria was inhibited by either too low or too high a fermentation temperature, which was 42 ℃.
6.2 response surface optimization test
(1) Response surface solution design and results
According to the principle of Central Composite Design (CCD), the single-factor test result is synthesized, Design-Expert8.0.6 software is used, the proportion of the thick-stalk bird cherry to the aloe (X1), the addition amount of white granulated sugar (X2), lactic acid bacteria inoculation (X3) and the fermentation temperature (X4) are selected as independent variables, the sensory component (Y) is taken as a response value, a four-factor five-level response surface test group is designed, the response surface test result is shown in table 4, and the variance analysis is shown in table 5.
TABLE 4 Central Composite Design experiment Design and response value Table
Table 4 Process variables and levels in Central Composite Cesignarrangement and experimental results
TABLE 5 analysis of variance of regression model of quadratic response surface
Table 5 Analysis of variance(ANOVA)of the regression model ofquadratic response
Note: indicates P <0.05 is significant; indicated P <0.01 was extremely significant.
As can be seen from Table 5, the model P is less than 0.0001, the regression model is extremely significant, and the first-order term X1 is significant (P is less than 0.05) among all factors; the quadratic terms X12, X22, X32 and X42 are all very significant (P < 0.0001); interaction items are all not obvious, mismatching items of X1X2, X1X3, X1X4, X2X3, X2X4 and X3X4(P is more than 0.05) are not obvious (P is 0.1813), and the decision coefficient of a regression model is 0.9725, so that the equation is good in fitting degree, and the relationship among the raw material ratio, the white sugar adding amount, the lactobacillus inoculation and fermentation temperature and the sensory score can be well reflected.
And (3) performing multiple regression fitting on the obtained data by using Design-Expert8.0.6 software to obtain a quadratic multiple regression equation of the sensory score Y, wherein the quadratic multiple regression equation is as follows:
Y＝78.09+0.42X1+4.167×10-3X2+0.021X3+4.167X4+0.22X1X2+0.050X1X3-0.075X1X4-0.11X2X3+0.063X2X4-0.069X3X4-3.0X1 2-1.16X2 2-1.00X3 2-1.07X4 2。
(2) response surface result analysis and optimal process verification
The Design-Expert8.0.6 software is adopted to obtain a three-dimensional response surface and a contour map, the influence of various factors and the interaction thereof on the test result can be reflected visually, and the result is shown in figure 7.
The response surface map can intuitively reflect the influence of each variable on the response value Y, and the gradient steepness of the response surface indicates the change situation of the response value along with the change of the independent variable. The shape of the contour line can reflect the strength of the interaction. The contour map is elliptical or horseshoe-shaped, which indicates that the interaction between the factors is significant.
As can be seen from FIG. 7, the influence of the raw material ratio and the addition amount of white granulated sugar on the sensory score is large; the raw material ratio and the lactobacillus inoculation have great influence on sensory score; the influence of the raw material ratio and the fermentation temperature on sensory evaluation is also large; but the influence of the addition amount of the white granulated sugar, the inoculation of the lactic acid bacteria, the addition amount of the white granulated sugar, the fermentation temperature and the inoculation and fermentation temperature of the lactic acid bacteria on sensory evaluation is not obvious.
After Design-Expert8.0.6 software optimization processing, the optimal process conditions for obtaining the crude stem bird cherry aloe composite fermented beverage are as follows: the raw material ratio is 1:2 (thick plum juice V with thick stems: aloe juice V), the addition amount of white granulated sugar is 10%, the lactobacillus inoculation is 8%, and the fermentation temperature is 42 ℃. The process conditions after the response surface optimization scheme is reduced are subjected to 3 groups of parallel tests, namely: the proportion of the thick plum juice with thick stems to the aloe juice is 1:2, the addition amount of white granulated sugar is 10%, the lactobacillus is inoculated for 8%, the fermentation time is 5h, the fermentation temperature is 42 ℃, the average value of sensory scores of 3 test group beverages can reach 78.01, the relative error with the theoretical prediction value 78.1061 is 0.12%, and the relative error accords with the test result.
6.3 product quality Standard
(1) Sensory index
Color, wine red; the taste is strong, the fruit juice is sour, sweet and delicious, and the taste is soft; the state is clear and transparent without impurities; has special fragrance of Prunus padus and Aloe, and has no odor.
(2) Physical and chemical indexes
Soluble solid matter: 10 percent; pH: 3.61; total acid: 0.50 g/kg. Meets the requirements specified in GB/T7101-2015.
(3) Microbiological indicator
The total number of colonies is less than or equal to 100 CFU/mL; the coliform bacteria is less than 6MPN/100 mL. Meets the requirements specified in GB/T7101-2015.
The above description is only an embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that are not thought of through the inventive work should be included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope defined by the claims.
Claims (5)
1. The preparation method of the coarse-stem bird cherry and aloe composite fermented beverage is characterized by comprising the following steps of:
(1) preparing thick crude stalk plum juice: selecting mature thick plum fruits with thick stalks, soaking the mature thick plum fruits with salt solution, rinsing, removing kernels, mixing pulp and water according to the ratio of the material to the liquid of 1:3(g/mL), adding ascorbic acid for color protection, placing the mixture in a beater for beating for 2min, adding pectinase at 45 ℃ for enzymolysis for 1h, inactivating the enzyme at 95 ℃ for 5min, and filtering 4 layers of gauze to obtain thick plum juice with thick stalks;
(2) preparing aloe juice: selecting thick aloe leaf, soaking in saline solution, rinsing, removing edge with thorn, cutting off outer skin, taking out aloe pulp, adding ascorbic acid for color protection, pulping in a pulping machine for 2min, adding pectinase at 45 deg.C for enzymolysis for 1 hr, inactivating enzyme at 95 deg.C for 5min, filtering with 4 layers of gauze, adding water into residue, mixing, filtering, and mixing filtrates to obtain aloe juice;
(3) mixing: mixing the obtained thick juice with aloe juice;
(4) sugar adjustment: adding 6-14% of white granulated sugar by mass to adjust the initial sugar content of the mixed liquid of the thick plum juice and the aloe juice;
(5) inoculating lactic acid bacteria: inoculating lactobacillus with volume fraction of 4-12% in an aseptic workbench, selecting lactobacillus bulgaricus and streptococcus thermophilus with volume ratio of 1:1 for inoculation, and fermenting at 38-46 ℃ for 4-8 h;
(6) blending: adding 0.02% (g/mL) of stabilizer CMC-Na;
(7) pasteurization: and (3) putting the canned beverage into water bath at the temperature of 68-70 ℃ for 30min, taking out, and rapidly cooling to 4-5 ℃.
2. The method for preparing the Prunus padus and aloe composite fermented beverage as claimed in claim 1, wherein the Prunus padus juice and the aloe juice are soaked in 2% salt solution for 10-20 min.
3. The method for preparing a fermented beverage comprising aloe vera from Prunus padus as claimed in claim 1, wherein 0.08% (g/mL) ascorbic acid is added to the juice to protect color.
4. The method for preparing the aloe vera complex fermented beverage according to claim 1, wherein the volume ratio of the aloe vera juice to the aloe vera juice is 1: 2.
5. The method for preparing the Prunus padus and aloe composite fermented beverage as claimed in claim 1, wherein the fermentation temperature is 42 ℃ and the fermentation time is 5 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010007489.0A CN111084313A (en) | 2020-01-04 | 2020-01-04 | Method for preparing thick-stalk thick-plum-aloe composite fermented beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010007489.0A CN111084313A (en) | 2020-01-04 | 2020-01-04 | Method for preparing thick-stalk thick-plum-aloe composite fermented beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111084313A true CN111084313A (en) | 2020-05-01 |
Family
ID=70399775
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010007489.0A Pending CN111084313A (en) | 2020-01-04 | 2020-01-04 | Method for preparing thick-stalk thick-plum-aloe composite fermented beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111084313A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104367659A (en) * | 2014-11-20 | 2015-02-25 | 吉林农业大学 | Preparation method of bird cherry extract and application of bird cherry extract in blood fat reducing medicine and health products |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
-
2020
- 2020-01-04 CN CN202010007489.0A patent/CN111084313A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104367659A (en) * | 2014-11-20 | 2015-02-25 | 吉林农业大学 | Preparation method of bird cherry extract and application of bird cherry extract in blood fat reducing medicine and health products |
| CN108841492A (en) * | 2018-07-24 | 2018-11-20 | 云南农业大学 | It is a kind of slightly to obstruct european bird cherry fruit wine and preparation method thereof, health drink |
| CN110004022A (en) * | 2019-05-13 | 2019-07-12 | 云南农业大学 | Thick stalk european bird cherry fruit vinegar preparation method based on mixed fermentation |
Non-Patent Citations (4)
| Title |
|---|
| 任君 等: "芦荟乳酸保健饮料的工艺研究", 《食品与发酵工业》 * |
| 李基洪 等: "《中草药植物提取与深加工新技术实用手册 第3卷》", 30 April 2004, 北京：中国轻工业出版社 * |
| 杜连起: "《小产品及实用技术.新型蔬菜加工》", 31 January 2005, 天津：天津科学技术出版社 * |
| 边用福: "《新编果脯凉果加工技术大全》", 31 May 2001, 北京：中国农业大学出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630999B (en) | Walnut lactic acid bacteria fermented beverage and preparation method thereof | |
| CN106942742A (en) | A kind of preparation method of fig ferment | |
| CN104664506A (en) | Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method | |
| KR100851288B1 (en) | Method for producing antioxidant fermented rice using living effective microorganisms and antioxidant fermented rice produced by the same | |
| CN106834018A (en) | A kind of blueberry rice wine and preparation method thereof | |
| CN109349479A (en) | A kind of fermentation Chinese date drink and preparation method thereof | |
| CN109207328B (en) | Production method of green plum wine | |
| CN102757878A (en) | Anthocyanidin rice wine and method for preparing same | |
| KR20190102729A (en) | Sauces containing plum processing composition, and manufacturing method thereof | |
| KR20190024420A (en) | Manufacturing method of soybean-yogurt improved taste and increased number of viable lactic acid bacteria | |
| KR20180029155A (en) | Beverage comprising Radish juice and pear juice and the manufacturing method thereof | |
| CN106879898B (en) | Method for increasing content of flavone and polyphenol in lactic acid fermented beverage | |
| CN110004011B (en) | Solid-liquid fermentation combined mulberry wine formula and preparation method | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN109393390A (en) | A kind of fermentation haw thorn slurry and preparation method | |
| CN111084313A (en) | Method for preparing thick-stalk thick-plum-aloe composite fermented beverage | |
| CN113519784A (en) | Kidney bean plant protein beverage rich in gamma-aminobutyric acid and preparation method thereof | |
| CN110522001B (en) | Pickling oil for pickles and preparation method thereof | |
| CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
| KR20040085295A (en) | Process for preparation fermentational beverage of Rubus coreanus Miq. using lactic acid bacteria | |
| CN106993734A (en) | A kind of whole wheat beverage powder | |
| CN106954675A (en) | A kind of health care yoghourt containing ferfas active component and preparation method thereof | |
| CN106417609A (en) | Pumpkin seed oil and yellow peach breakfast milk | |
| KR101262959B1 (en) | Improvement of drink production method by pre treatment using chinese pearl barley and the drink produced thereby | |
| CN113040219A (en) | Preparation method of mung bean sprout yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200501 |