CN111357980A - Probiotic fermented fruit and vegetable raw juice and preparation method thereof - Google Patents
Probiotic fermented fruit and vegetable raw juice and preparation method thereof Download PDFInfo
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- CN111357980A CN111357980A CN202010115278.9A CN202010115278A CN111357980A CN 111357980 A CN111357980 A CN 111357980A CN 202010115278 A CN202010115278 A CN 202010115278A CN 111357980 A CN111357980 A CN 111357980A
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- mulberry
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- 238000002360 preparation method Methods 0.000 title abstract description 20
- 239000006041 probiotic Substances 0.000 title abstract description 13
- 235000018291 probiotics Nutrition 0.000 title abstract description 13
- 230000000529 probiotic effect Effects 0.000 title abstract description 9
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 title description 4
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 108
- 240000000249 Morus alba Species 0.000 claims abstract description 105
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 56
- 230000001954 sterilising effect Effects 0.000 claims abstract description 36
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 27
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 27
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000004537 pulping Methods 0.000 claims abstract description 14
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- 238000009924 canning Methods 0.000 claims description 38
- 238000000855 fermentation Methods 0.000 claims description 27
- 230000004151 fermentation Effects 0.000 claims description 27
- 239000000084 colloidal system Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 23
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- 230000035764 nutrition Effects 0.000 abstract description 7
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- 150000004666 short chain fatty acids Chemical class 0.000 abstract description 6
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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 11
- 239000008103 glucose Substances 0.000 description 11
- 238000007865 diluting Methods 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 238000007789 sealing Methods 0.000 description 10
- 239000012467 final product Substances 0.000 description 8
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- 235000020357 syrup Nutrition 0.000 description 8
- 238000001914 filtration Methods 0.000 description 7
- 239000012528 membrane Substances 0.000 description 7
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- 239000008223 sterile water Substances 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 238000011049 filling Methods 0.000 description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 4
- 229940013618 stevioside Drugs 0.000 description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 4
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- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 3
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 241000218231 Moraceae Species 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
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- 150000005846 sugar alcohols Chemical class 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- KVZLHPXEUGJPAH-UHFFFAOYSA-N 2-oxidanylpropanoic acid Chemical compound CC(O)C(O)=O.CC(O)C(O)=O KVZLHPXEUGJPAH-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 1
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000021391 short chain fatty acids Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23V2400/169—Plantarum
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses probiotic fermented fruit and vegetable raw pulp and a preparation method thereof, belonging to the technical field of food and preparation, wherein the probiotic fermented raw pulp is prepared from the following raw materials in percentage by weight: 85-100% of mulberry raw pulp and 0-15% of sugar or substitute sugar. Removing impurities of fresh mulberry, cleaning, and pulping; adding sugar or sugar substitute, mixing, and homogenizing; sterilizing at 75-115 ℃ for 5-40 min; cooling to 20-45 ℃; lactobacillus plantarum is added according to the formula 104～109Adding the mixture into the mulberry pulp according to the proportion of CFU/mL; fermenting for 24-72 h at 30-40 ℃ and finishing when the pH value is 3.10-3.30. The fermented mulberry pulp can be used for preparing clear, viable bacteria and low-sugar mulberry beverages. The mulberry fruit pulp prepared by the invention has unique flavor, rich nutrition, strong fragrance, softness and refreshing, and probiotics and short-chain fatty acid are remarkably improved after the mulberry raw pulp is fermented by lactobacillus plantarum. Mulberry beverageThe material consumption range is wide, and the product is a good product for being eaten together with rice or bread for both children and adults.
Description
The original invention patent applied by the divisional patent is applied for 03 and 09 in 2017, and the application numbers are as follows: 201710137810.5, entitled "a lactobacillus plantarum fermented mulberry fruit pulp and a preparation method and application thereof".
Technical Field
The invention belongs to the technical field of food and preparation, and particularly relates to probiotic fermented fruit and vegetable raw juice and a preparation method thereof.
Background
The mulberry is a food material used as both medicine and food, and has the effects of protecting liver and kidney, nourishing hair and beautifying, nourishing yin and supplementing blood, improving eyesight and resisting cancer. The mulberry is also called as folk cherry tomato because the mulberry has the characteristics of natural growth and no pollution due to the special growth environment of the mulberry. However, because the production method is limited, the existing mulberry products in the market at present are very limited, only dried mulberries, mulberry vinegar, mulberry juice and the like are available, the products do not belong to the mainstream fruit juice products, and the mulberries are mostly prepared by adding other ingredients into the mulberry as a raw material, so that the nutritional ingredients of the mulberries are seriously damaged in the processing process. The invention aims to provide a preparation method of probiotic fermented mulberry fruit pulp with good nutrition and flavor. The fruit and vegetable fermentation probiotic strains which are screened independently are selected for fermentation, and the fermented mulberry pulp is rich and mellow in flavor and strong in fragrance. The product does not need to add any essence, pigment or preservative, has higher nutritive value, not only effectively retains the nutritional ingredients in the mulberry, but also increases the metabolites of probiotics such as organic acid, amino acid, short chain fatty acid and the like, and is rich in active ingredients of probiotics (the concentration of the probiotics in the fermented fruit pulp is higher than 10)8CFU/mL)。
Disclosure of Invention
The invention aims to provide a preparation method of mulberry fruit pulp fermented by lactobacillus plantarum without adding pigments, flavors and fragrances and preservatives. The mulberry fruit pulp prepared by the method has unique flavor, strong fragrance and rich nutrition, is a health care fermented fruit pulp with rich nutrition, and provides a basis for the fermented mulberry series products.
The invention is realized by the following technical scheme.
The lactobacillus plantarum fermented mulberry fruit pulp is characterized by being prepared from the following raw materials in percentage by weight: 85-100% of mulberry raw pulp and 0-15% of sugar or substitute sugar.
The lactobacillus plantarum fermented mulberryThe preparation method of the mulberry pulp comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; adding 0-15% of sugar or substitute sugar, and uniformly blending; homogenizing the mulberry pulp by a colloid mill; sterilizing at 75-115 ℃ for 5-40 min; cooling to 20-45 ℃; inoculating Lactobacillus plantarum (Lactobacillus plantarum) 10 times4～109Adding the mixture into the mulberry pulp according to the proportion of CFU/mL; the fermentation temperature is 30-40 ℃, the fermentation time is 24-72 hours, and the pH value is 3.10-3.30; and (3) carrying out aseptic cold canning, refrigerating at-18 ℃ for later use or carrying out high-temperature instantaneous sterilization at 85-121 ℃ for 5 s-10 min, carrying out aseptic hot canning, and storing at 4 ℃ for later use (the viable bacteria type in the fermented fruit pulp application is stored for not more than 3h by adopting cold canning, and the clear type is carried out by adopting hot canning).
The mulberry is a fruit used as both medicine and food, the fresh fruit has light taste, rich and mellow taste after fermentation, strong fragrance, and no pigment or color fixative component added for potential health hidden danger.
The fermented mulberry pulp can be used for preparing a series of products such as clear type, viable bacteria type, low-sugar type and other fermented mulberry beverages.
The preparation method of the clear fermented mulberry beverage comprises the following steps: preparing a beverage in time according to 20-35% of fermented mulberry pulp, 4-8% of sugar or substituted sugar and 57-76% of purified water to reach a proper sugar-acid ratio, and filtering by a micro-membrane to obtain a semi-finished product. Carrying out high-temperature instantaneous sterilization on the semi-finished product at the temperature of 85-121 ℃ for 5 s-10 min, and carrying out aseptic canning; or canning and sealing the semi-finished product, and sterilizing at the temperature of 85-105 ℃ for 5-35 min to obtain the finished product.
The preparation method of the viable bacteria type fermented mulberry beverage comprises the following steps: sterilizing purified water in advance, directly diluting fermented mulberry fruit pulp after fermentation or thawed and cold-filled fermented mulberry fruit pulp with sterile water according to 25-35% of the fruit pulp, adding sterile high fructose syrup or 4-10% of substitute sugar solution to obtain a proper sugar-acid ratio, carrying out sterile cold canning, storing in a dark place in a cold chain, wherein the viable count is 107CFU/mL or more, and 21 days of shelf life.
The preparation method of the low-sugar clear fermented mulberry beverage comprises the following steps: diluting the fermented mulberry fruit pulp which is not added with sugar after fermentation by adding water according to 15-30% of the fruit pulp, adding 0.02-0.045% of stevioside and 0.5-2% of isomaltose hypgather or sugar alcohol to mix to reach a proper sugar-acid ratio, and filtering by a micro-membrane to obtain a semi-finished product. Carrying out high-temperature instantaneous sterilization on the semi-finished product at 85-121 ℃ for 5 s-10 min, and carrying out aseptic hot canning; or canning and sealing, and then sterilizing at 85-105 ℃ for 5-35 min to obtain the low-sugar beverage with rich nutrition.
The preparation method of the low-sugar viable bacteria type fermented mulberry beverage comprises the following steps: the purified water is sterilized in advance, the fermented mulberry pulp which is fermented or unfrozen and cold-filled and is not added with sugar is directly diluted by sterile water according to 15-35 percent of the pulp, 0.02-0.045 percent of sterilized stevioside and 0.5-2 percent of isomaltose hypgather or sugar alcohol are added for blending to reach a proper sugar-acid ratio, the sterilized mulberry pulp is cold-filled, a cold chain is kept away from light, the number of viable bacteria is 107CFU/mL or more, and 21 days of shelf life.
The sugar or the substitute sugar is any one of white granulated sugar, glucose, isomaltose hypgather, starch syrup, maltose syrup or glucose syrup.
The Lactobacillus plantarum NCU116 disclosed by the invention has been deposited in the common microorganism center of China Committee for culture Collection of microorganisms (address: No. 3 of West Lu 1 of Beijing Korean district, institute of microbiology, China academy of sciences) within 16 days 12 and 16 months 2015, is abbreviated as CGMCC, and the number of the strain is CGMCC No. 11885.
Compared with the prior art, the invention has the following beneficial effects.
(1) The shelf life can be prolonged without adding preservatives which are harmful to human health, such as potassium sorbate, in the lactobacillus plantarum fermented mulberry fruit pulp, so that the aim of preventing putrefaction is fulfilled.
(2) The natural soft sour taste can be generated through lactobacillus plantarum fermentation, in addition, the acidity of the mulberry can be improved from 5.3g/kg to 17.59g/kg through lactobacillus plantarum fermentation, the pH value in the fermentation process is reduced from 3.85 +/-0.02 to 3.32 +/-0.06 (a pH meter directly measures the fruit pulp diluted by 10 times), and the colony count is still 10 after 72 hours of fermentation8Above, the probiotic function, flavor and taste of the product are effectively improved. Specific experimental data are as follows.
pH and colony count of mulberry primary pulp fermented for 72h
| Time of day | pH | Colony count (CFU/mL) |
| 0h | 3.85 | 1.81×107 |
| 4h | 3.84 | 2.01×107 |
| 8h | 3.78 | 3.9×107 |
| 12h | 3.70 | 4.625×108 |
| 16h | 3.60 | 5.3×108 |
| 20h | 3.47 | 7.25×108 |
| 24h | 3.45 | 1.465×109 |
| 34h | 3.37 | 3.9×109 |
| 40h | 3.33 | 1.33×109 |
| 48h | 3.32 | 1.32×109 |
| 60h | 3.28 | 1.31×109 |
| 72h | 3.27 | 1.30×109 |
(3) Experiments show that the short-chain fatty acid level of the mulberry fruit pulp is obviously improved after the fermentation of lactobacillus plantarum, and specific experimental results are as follows.
Short chain fatty acid content change before and after fermentation in mulberry pulp
| Short chain fatty acids | Before fermentation | After fermentation |
| Lactic acid Lactic acid (mg/mL) | 0 | 5.991±0.018 |
| Acetic acid (mg/mL) | 0.676 | 0.303±0.08 |
| Isobutrytic acid (mg/mL) | 0.435±0.03 | 0.922±0.02 |
| Total short chain fatty acid SCFA (mg/mL) | 1.111±0.03 | 7.216±0.118 |
The probiotic fermented mulberry fruit pulp product prepared by the invention has a wide consumption range, not only can be used as a table food for both the old and the young, but also can be used as an ideal natural raw material in the industries of dairy products, cold drinks, catering, seasonings and the like, and introduces a natural, green and healthy concept to the traditional dairy products, cold drinks, catering and seasoning industries.
Detailed Description
The invention will be further illustrated by the following examples.
Example 1.
Weighing the following raw materials in proportion: 90% of mulberry raw pulp and 10% of maltose syrup.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; after pulping, adding 10% of maltose syrup; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 102 deg.C for 25 min; cooling to 30 ℃; press 107Inoculating lactobacillus plantarum into the mulberry raw pulp at a ratio of CFU/mL, fermenting for 72 hours at 37 ℃, and finishing when the pH value is 3.10-3.30; aseptic cold canning, and refrigerating at-18 deg.C for use or 121 deg.CPerforming high-temperature instantaneous sterilization at 5s for 5 ℃, performing aseptic hot canning, and storing at 4 ℃ for later use (the viable bacteria in the fermented fruit pulp application is stored for not more than 3 hours by adopting cold filling, and the clear type is hot filled).
Example 2.
Weighing the following raw materials in proportion: 95% of mulberry raw pulp and 5% of high fructose corn syrup.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; adding 10% of high fructose corn syrup after pulping; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 105 deg.C for 15 min; cooling to 30 ℃; inoculating Lactobacillus plantarum by 106Adding the raw materials into the mulberry raw pulp according to the proportion of CFU/mL, fermenting for 64h at 37 ℃, and finishing when the pH value is 3.10-3.30; aseptic cold canning, refrigerating at-18 deg.C for use or canning and sealing, sterilizing at 102 deg.C for 25min to obtain the final product, and storing at 4 deg.C for use (the viable bacteria in fermented fruit pulp application is stored by cold filling for no more than 3h, and the clear packaging is hot filling).
Example 3.
Weighing the following raw materials in proportion: 85% of mulberry raw pulp and 15% of glucose.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; adding 15% of glucose after pulping; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 95 deg.C for 30 min; cooling to 30 ℃; inoculating Lactobacillus plantarum by 107Adding the raw materials into the mulberry raw pulp according to the proportion of CFU/mL; fermenting for 72 hours at 37 ℃ until the pH value is 3.10-3.30; aseptic cold canning, refrigerating at-18 deg.C for use or sterilizing at 95 deg.C for 25min to obtain the final product, and storing at 4 deg.C for use (the viable bacteria in fermented fruit pulp is stored by cold filling for 3 hr or less, and the clear type is hot filled).
Example 4.
Weighing the following raw materials in proportion: 90% of mulberry raw pulp and 10% of glucose.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; adding 10% of glucose after pulping; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 95 deg.C for 25 min; cooling to 30 ℃; inoculating Lactobacillus plantarum by 108Adding the raw materials into the mulberry raw pulp according to the proportion of CFU/mL; fermenting for 72 hours at 37 ℃ until the pH value is 3.10-3.30; aseptic cold canning, refrigerating at-18 deg.C for use or canning and sealing, sterilizing at 95 deg.C for 25min to obtain the final product, and storing at 4 deg.C for use (the viable bacteria in fermented fruit pulp is stored by cold canning for 3 hr or less, and the clear packaging is hot canned).
Example 5.
Weighing the following raw materials in proportion: 90% of mulberry raw pulp, 10% of glucose and 5% of fructose-glucose syrup.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; after pulping, adding 10% of glucose and 5% of high fructose corn syrup; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 85 deg.C for 35 min; cooling to 30 ℃; inoculating Lactobacillus plantarum by 107Adding the raw materials into the mulberry raw pulp according to the proportion of CFU/mL; fermenting for 72 hours at 37 ℃ until the pH value is 3.10-3.30; aseptic cold canning, refrigerating at-18 deg.C for use or canning and sealing, sterilizing at 95 deg.C for 25min to obtain the final product, and storing at 4 deg.C for use (the viable bacteria in fermented fruit pulp is stored by cold canning for 3 hr or less, and the fermented fruit pulp is stored by hot canning.
Example 6.
Weighing the following raw materials in proportion: 100% of mulberry pulp.
The preparation method comprises the following steps: selecting fresh mulberry fruits, removing impurities, cleaning, and pulping; homogenizing, and passing the mulberry raw pulp through a colloid mill; sterilizing at 95 deg.C for 25 min; cooling to 30 ℃; inoculating Lactobacillus plantarum by 107Adding the raw materials into the mulberry raw pulp according to the proportion of CFU/mL; fermenting for 72 hours at 37 ℃ until the pH value is 3.10-3.30; aseptic cold canning, refrigerating at-18 deg.C for use or sterilizing at 95 deg.C for 20min to obtain the final product, and storing at 4 deg.C for use (the viable bacteria in fermented fruit pulp is stored by cold filling for 3 hr or less, and the clear type is hot filled).
The application of the invention is illustrated below with reference to application examples.
Example 1 is applied.
The mulberry clear beverage comprises the following components in parts by weight: diluting 27% of fermented mulberry pulp with water, adding 4-9% of glucose to prepare a proper sugar-acid ratio, and filtering with a micro-membrane to obtain a semi-finished product. Sterilizing the semi-finished product at 90 deg.C for 20min, and aseptic canning; or canning and sealing, and sterilizing at 85 deg.C for 30min to obtain the final product.
Example 2 is applied.
The mulberry clear beverage comprises the following components in parts by weight: diluting 30% of fermented mulberry pulp with water, adding 5-10% of glucose to prepare a proper sugar-acid ratio, and filtering with a micro-membrane to obtain a semi-finished product. Sterilizing the semi-finished product at 95 deg.C for 25min, and aseptic canning; or canning and sealing, and sterilizing at 90 deg.C for 20min to obtain the final product.
Example 3 is applied.
The mulberry clear beverage comprises the following components in parts by weight: diluting 35% of fermented mulberry pulp with water, adding 6-10% of glucose to prepare a proper sugar-acid ratio, and filtering with a micro-membrane to obtain a semi-finished product. Sterilizing the semi-finished product at 95 deg.C for 25min, and aseptic canning; or canning and sealing, and sterilizing at 100 deg.C for 20min to obtain the final product.
Example 4 is applied.
The live bacterium type fermented mulberry beverage is prepared from the following components in parts by weight: sterilizing purified water in advance, directly diluting fermented mulberry fruit pulp or unfrozen fermented mulberry fruit pulp containing live bacteria with sterile water according to 30% of the fermented mulberry fruit pulp, adding 4-8% of sterile fructose-glucose syrup to obtain a proper sugar-acid ratio, aseptically canning, storing in a dark place with a cold chain, and keeping the viable bacteria concentration of 107CFU/mL or more, and 21 days of shelf life.
Example 5 is applied.
The live bacterium type fermented mulberry beverage is prepared from the following components in parts by weight: sterilizing purified water in advance, directly diluting the fermented mulberry fruit pulp or unfrozen fermented mulberry fruit pulp containing live bacteria with sterile water according to 32 percent of the fermented mulberry fruit pulp, adding 4-10 percent of sterile fructose-glucose syrup to obtain a proper sugar-acid ratio, canning in a sterile manner, storing in a cold chain and keeping out of the sun, wherein the concentration of the live bacteria is 107CFU/mL or more, and 21 days of shelf life.
Example 6 is applied.
The live bacterium type fermented mulberry beverage is prepared from the following components in parts by weight: sterilizing with purified water in advance, and directly using fermented Mori fructus pulp or thawed Mori fructus pulpDiluting fermented mulberry fruit pulp containing viable bacteria with sterile water according to 25% of the fermented mulberry fruit pulp, adding sterile sugar solution and white granulated sugar to reach a proper sugar-acid ratio by 3-8% of the total amount of the beverage, performing aseptic cold canning, storing in dark place in a cold chain, and keeping viable bacteria concentration of 107CFU/mL or more, and 21 days of shelf life.
Example 7 is applied.
The low-sugar type fermented mulberry beverage comprises the following components in parts by weight: diluting the fermented mulberry fruit pulp which is not added with sugar after fermentation by adding water according to 30 percent of the fruit pulp, adding 0.025 to 0.035 percent of stevioside to obtain a proper sugar-acid ratio, and filtering by a micro-membrane to obtain a semi-finished product. Sterilizing the semi-finished product at 102 deg.C for 25min, and aseptic canning; or canning and sealing, and sterilizing at 102 deg.C for 25min to obtain clear low-sugar beverage with rich nutrition.
Example 8 is applied.
The low-sugar type fermented mulberry beverage comprises the following components in parts by weight: and (3) sterilizing the purified water in advance, directly diluting the fermented mulberry fruit pulp which is not added with sugar after the fermentation according to 20 percent of the fruit pulp and sterile water, adding 7-15 percent of sterilized isomaltooligosaccharide to mix to reach a proper sugar-acid ratio, and performing aseptic cold canning to obtain the viable bacteria and low-sugar beverage. The product is stored in a cold chain and in a dark place, and the viable bacteria concentration is 107CFU/mL or more, and 21 days of shelf life.
Example 9 is applied.
The low-sugar type fermented mulberry beverage comprises the following components in parts by weight: diluting the fermented mulberry fruit pulp which is not added with sugar after fermentation by adding water according to 25% of the fruit pulp, adding 0.025% of stevioside and 0.5-1.5% of xylitol to obtain a proper sugar-acid ratio, and filtering by a micro-membrane to obtain a semi-finished product. Performing high temperature instant sterilization on the semi-finished product at 121 ℃ for 5s, and aseptically canning; or canning and sealing, and sterilizing at 95 deg.C for 25min to obtain clear low-sugar beverage with rich nutrition.
Claims (5)
1. The lactobacillus plantarum is characterized in that the lactobacillus plantarum has a preservation number of: CGMCC No. 11885.
2. Use of lactobacillus plantarum as claimed in claim 1 for fermenting mulberry fruit pulp.
3. The use of lactobacillus plantarum in the fermentation of mulberry fruit pulp according to claim 2, wherein the mulberry fruit pulp consists of the following raw materials in percentage by weight: 85-100% of mulberry raw pulp and 0-15% of sugar or substitute sugar.
4. Use of lactobacillus plantarum in the fermentation of mulberry fruit pulp according to claim 3, wherein the lactobacillus plantarum is inoculated in a ratio of 104～109CFU/mL, fermentation temperature of 30-40 ℃, fermentation time of 24-72 h, and fermentation ending when pH value reaches 3.10-3.30.
5. Use of lactobacillus plantarum in the fermentation of mulberry fruit pulp according to claim 3, wherein the fermented mulberry fruit pulp is prepared by the following steps: removing impurities from fresh mulberry fruits, cleaning, and pulping; adding 0-15% of sugar or substitute sugar, uniformly blending, and homogenizing by a colloid mill; sterilizing at 75-115 ℃ for 5-40 min; cooling to 20-45 ℃ to obtain mulberry fruit pulp; the lactobacillus plantarum NCU116 was expressed as 104～109Adding the mulberry fruit pulp into the mixture according to the proportion of CFU/mL; the fermentation temperature is 30-40 ℃, the fermentation time is 24-72 hours, and the fermentation is finished when the pH value reaches 3.10-3.30; and (4) carrying out aseptic cold canning, refrigerating at the temperature of-18 ℃ for later use or carrying out high-temperature instantaneous sterilization at the temperature of 85-121 ℃ for 5 s-10 min, carrying out aseptic hot canning, and storing at the temperature of 4 ℃ for later use.
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| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
| CN109527547A (en) * | 2018-12-03 | 2019-03-29 | 山东省农业科学院生物技术研究中心 | A kind of preparation method of lactobacillus-fermented mulberries polyoses oral liquid |
| CN109832614A (en) * | 2019-01-04 | 2019-06-04 | 中国食品发酵工业研究院有限公司 | A kind of mulberries fermented product and preparation method thereof |
| CN110692719A (en) * | 2019-11-01 | 2020-01-17 | 南京神农园食品产业有限公司 | Bacillus coagulans JY69 and method for preparing viable bacteria type mixed berry pulp by using same |
| CN110637959A (en) * | 2019-11-04 | 2020-01-03 | 山东圣源绿色食品科技有限公司 | Preparation method of fermented mulberry beverage |
| CN113519684A (en) * | 2021-07-05 | 2021-10-22 | 百珍堂生物科技(浙江)有限公司 | Low-fat low-sugar fruit setting sand and preparation method thereof |
| CN113558161A (en) * | 2021-07-12 | 2021-10-29 | 河北农业大学 | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof |
| CN113425762B (en) * | 2021-07-28 | 2023-03-24 | 陕西师范大学 | Mulberry fermentation product and preparation method and application thereof |
| CN114304620B (en) * | 2021-12-30 | 2023-09-19 | 新疆惠泽食品有限责任公司 | Xinjiang medicine mulberry compound enzyme fermented by compound bacteria and preparation method thereof |
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