CN111387490A - 一种强化耦合黑莓酵素的制备方法 - Google Patents
一种强化耦合黑莓酵素的制备方法 Download PDFInfo
- Publication number
- CN111387490A CN111387490A CN202010240536.6A CN202010240536A CN111387490A CN 111387490 A CN111387490 A CN 111387490A CN 202010240536 A CN202010240536 A CN 202010240536A CN 111387490 A CN111387490 A CN 111387490A
- Authority
- CN
- China
- Prior art keywords
- blackberry
- enzyme
- fermentation
- enzymolysis
- ferment
- 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
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 66
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000008878 coupling Effects 0.000 title claims abstract description 11
- 238000010168 coupling process Methods 0.000 title claims abstract description 11
- 238000005859 coupling reaction Methods 0.000 title claims abstract description 11
- 235000021029 blackberry Nutrition 0.000 claims abstract description 94
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004537 pulping Methods 0.000 claims abstract description 10
- 241000218588 Lactobacillus rhamnosus Species 0.000 claims abstract description 9
- 230000000593 degrading effect Effects 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002464 Galactosidases Human genes 0.000 claims abstract description 8
- 108010093031 Galactosidases Proteins 0.000 claims abstract description 8
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 claims abstract description 8
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000012258 culturing Methods 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 3
- 244000078534 Vaccinium myrtillus Species 0.000 claims abstract 19
- 239000002994 raw material Substances 0.000 claims description 8
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 claims description 2
- 239000000725 suspension Substances 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 4
- 230000001580 bacterial effect Effects 0.000 abstract description 3
- 241001092459 Rubus Species 0.000 description 75
- 229920001542 oligosaccharide Polymers 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 150000002482 oligosaccharides Chemical class 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 8
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 8
- 150000004676 glycans Chemical class 0.000 description 8
- 229920001282 polysaccharide Polymers 0.000 description 8
- 239000005017 polysaccharide Substances 0.000 description 8
- 235000013399 edible fruits Nutrition 0.000 description 7
- 239000004480 active ingredient Substances 0.000 description 6
- 229930002877 anthocyanin Natural products 0.000 description 6
- 235000010208 anthocyanin Nutrition 0.000 description 6
- 239000004410 anthocyanin Substances 0.000 description 6
- 150000004636 anthocyanins Chemical class 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 4
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 4
- 229920002079 Ellagic acid Polymers 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 235000007336 cyanidin Nutrition 0.000 description 4
- 235000004132 ellagic acid Nutrition 0.000 description 4
- 229960002852 ellagic acid Drugs 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 150000002212 flavone derivatives Chemical class 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 4
- -1 procyanidine Natural products 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 241000186000 Bifidobacterium Species 0.000 description 3
- 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 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 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
- 210000002421 cell wall Anatomy 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000003102 growth factor Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 240000004311 Rubus caesius Species 0.000 description 1
- 235000003968 Rubus caesius Nutrition 0.000 description 1
- 235000003967 Rubus canadensis Nutrition 0.000 description 1
- 241001412171 Rubus corchorifolius Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 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
- 230000004071 biological effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 description 1
- 150000003271 galactooligosaccharides Chemical class 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 238000005297 material degradation process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种强化耦合黑莓酵素的制备方法,采用酶酵耦合生产技术,包括以下步骤:(1)制浆:黑莓挑选,清洗,加水,打浆,去籽;(2)酶解:将黑莓浆调整pH到5.0‑6.5,温度25~50℃,加入鼠李聚糖降解酶、葡聚糖酶、半乳糖苷酶组成的复合酶,酶解1~3h;(3)耦合发酵:将鼠李糖乳杆菌用无菌生理盐水配制成104~108CFU/mL的菌悬液;在酶解至1h~3h时,接入鼠李糖乳杆菌,搅拌,静置培养12~48h,发酵至pH 3.5~4.5时,停止发酵;(4)后期处理:将步骤(3)所得酵素经固液分离获得液体黑莓酵素,本发明所公开的方法提高了黑莓成分利用率和酵素、益生元产率。
Description
技术领域
本发明涉及一种黑莓酵素的制备方法。
背景技术
水果酵素是,是近几年有日本及我国台湾地区兴起的一种水果加工方式,条件温和,能最大限度的保留原料中的活性成分,并在发酵过程中生成酵素、益生元等活性成分,在我国大陆市场风靡。酵素原料有复合的多种水果和蔬菜发酵而成,也有单一酵素,即单一原料发酵的酵素---如木瓜酵素、凤梨酵素,山楂酵素都是单一酵素。通过检索,酵素的发酵技术主要是传统的自然发酵,周期长,口味和品质不稳定。
黑莓(Blackberry),也称露莓,原产地北美洲,属蔷薇科悬钩子多年生藤本植物,从两千多年前的古希腊开始,当地人已形成采食野生有刺黑莓的习俗,是近年风靡全球的第三代水果的代表品种,被联合国粮农组织认定第三代新型特种果,也被欧美国家赞誉为“生命之果”、“黑钻石”。黑莓极不容易保存,采摘后4小时内必须清洗杀菌急冻保存,否则营养成分大量流失且发酵变质,中国出产黑莓主要加工成冻果出口到欧美,澳洲等地,因此黑莓成为唯一一种难以在市场上买到鲜果的水果!
黑莓多糖是其细胞壁的主要组成部分,包括果胶及由阿拉伯糖、半乳糖、葡萄糖、葡萄糖醛酸组成的其他多糖成分。黑莓多糖重均分子量多在50-600 KDa以上,不易被人体吸收,传统酵素制备方法难以被降解利用,阻碍胞浆和果皮中的花青素、原花青素、矢车菊素、鞣花酸、总黄酮、维生素等小分子营养与活性成分的释放。同时传统方法,发酵周期长,导致花青素、维生素等活泼成分过度损失,限制了营养成分的利用。黑莓酵素是一种以黑莓为原料,基于微生物发酵技术和酶工程技术的具有多种活性成分的营养补充剂。以黑莓为原料,制备黑莓酵素成为黑莓高附加值产品开发的一个重要方向。
发明内容
本发明的目的就是针对上述现有技术中的缺陷,通过对黑莓多糖的组成与酵素菌生长特点研究,采用酶解耦合强化发酵生产技术,缩短酵素发酵时间,提高黑莓酵素成分的生成率,提高黑莓酵素的生物活性,提供一种高品质黑莓酵素的制备方法。
为达到上述目的,本发明的技术方案如下:
一种强化耦合黑莓酵素的制备方法,采用酶解耦合发酵生产技术,包括以下步骤:
(1)制浆:将挑选好的黑莓清洗,加水,打浆,得到黑莓浆;
(2)酶解:将黑莓浆调整pH到5.0-6.5,温度25~50℃,加入鼠李聚糖降解酶、葡聚糖酶、半乳糖苷酶组成的复合强化发酵酶酶,复合酶的添加量以步骤
(1)添加总酶量和黑莓浆重量百分比计为0.2~1%,酶解1~3h;
(3)耦合发酵:将鼠李糖乳杆菌、双歧杆菌和酵母用无菌生理盐水配制成104~108CFU/mL的菌悬液;在酶解至1h~3h时,按步骤(2)酶解后黑莓浆体积2~3%的接种量无菌接入鼠李糖乳杆菌,搅拌,静置培养12~48h,发酵至pH 3.5~4.5时,停止发酵;
(4)后期处理:将步骤(3)发酵好的酵素通过固液分离获得液体黑莓酵素。
上述方案中,将获得的液体黑莓酵素减压蒸发浓缩后,通过喷雾干燥或冷冻干燥制成黑莓酵素干粉。
上述方案中,所述步骤(2)中,黑莓浆用柠檬酸和柠檬酸钠调整pH到5.0-6.5。
上述方案中,所述步骤(1)中加水量为:按黑莓与水的料液比为1:0.1~5加水。
上述方案中,所述步骤(2)中,复合酶先用水或磷酸盐缓冲液溶解后,再加入到黑莓浆中。
上述方案中,所述复合酶以单酶酶活力10万U/g计,其重量组成比例为:鼠李聚糖降解酶10%、葡聚糖酶40%、半乳糖苷酶50%。
本发明的特点是针对黑莓多糖的组成与结构特点采用由鼠李聚糖降解酶、葡聚糖酶、半乳糖苷酶组成的复合酶将黑莓多糖降解形成特征性的活性寡糖,达到强化酵素发酵因子、产生的黑莓寡糖具有显著的清除DPPH自由基、ABTS自由基的作用。
本发明的特点是上述黑莓寡糖还具有益生作用,促进酵素菌的生长,缩短发酵周期。
本发明的优势是酵素的作用下,黑莓细胞壁被迅速破坏,花色苷、有机酸、酚类化合物等营养活性成分得到充分释放。这不仅大大提高了黑莓成分利用率,还有效提高了黑莓酵素的品质。
本发明的黑莓酵素,含有经酶解耦合发酵产生的大量活性黑莓寡糖,特别是产生果胶寡糖,其含量15~58%;这些活性寡糖可作为生长因子促进鼠李糖乳杆菌和双歧杆菌在肠道定植与生长,也可作为益生元调整肠道菌群。
本发明技术的优势是降低了花色苷、矢车菊素、鞣花酸、黄酮、维生素等黑莓原有特征活性分子的损失;经该技术方案制得的黑莓酵素中含有花色苷10.69~227.03 mg/100g,矢车菊素10.21~103.31 mg/100g,鞣花酸1.02~13.08 mg/100g,总黄酮161.75~561.68 mg/100g,维生素C 9 ~ 50.64 mg/100g;相对于黑莓干果,上述成分有效收率分别达到80%以上。
本发明所提供的黑莓酵素的制备方法,采用酶解耦合发酵生产技术:采用复合酶对黑莓多糖进行降解形成半乳寡糖、葡寡糖等活性寡糖,作为酵素菌的生长因子,促进酵素菌的快速增值;同时,酵素菌发酵过程中快速消耗黑莓中原有的以及酶解生成的葡萄糖等单糖成分,以消除这些单糖对复合酶底物的反馈抑制作用,促进酶解反应,提高原料降解效率;酶解作用与酵素菌发酵相耦合,互相促进,使得黑莓各成分得以充分利用,实现黑莓的全质利用。
本发明的黑莓酵素含有酶酵耦合发酵的产生高活性酵素和益生元,亦含有黑莓中原有的花青素、原花青素、矢车菊素、鞣花酸、总黄酮、维生素等小分子生理活性与营养物质;是具有一定保健功效的高品质黑莓酵素。
本发明提供的酶解耦合发酵制备黑莓酵素的方法,黑莓果肉原料利用率达97.64%,风味独特,酸甜适口。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述。
实施例1
一种强化耦合黑莓酵素的制备方法,包括以下步骤:
(1)制浆:黑莓100kg,用水洗净后加入200kg水,打浆,去籽,得到黑莓浆;
(2)复合酶配制:按照鼠李聚糖降解酶10%、葡聚糖酶40%、半乳糖苷酶50%的重量比例混合均匀,复配成复合酶;
(3)酶解:将上述黑莓浆用柠檬酸和柠檬酸钠调整pH到5.0,温度稳定在35℃,将1kg复合酶用2L水溶解后加入黑莓浆中,搅拌均匀,酶解;
(4)菌悬液配制:将等量的鼠李糖乳杆菌、双歧杆菌和酵母固体粉,用无菌生理盐水配制成106CFU/mL的酵素菌悬液;
(5)耦合发酵:在黑莓浆酶解至3h时,按黑莓浆体积2%无菌接入酵素菌,搅拌5分钟,静置培养,发酵至pH 4.0时,停止发酵,约28h;
(6)过滤:将发酵好的黑莓酵素过滤或低速离心除去固体颗粒,获得液体黑莓酵素。
实施例2
一种强化耦合黑莓酵素的制备方法,包括以下步骤:
(1)制浆:黑莓50kg,洗净后,加入100kg水,打浆,去籽,得到黑莓浆;
(2)复合酶配制:按照葡鼠李聚糖降解酶10%、葡聚糖酶40%、半乳糖苷酶50%的质量比例混合均匀,复配成复合酶;
(3)酶解:将上述黑莓浆用柠檬酸和柠檬酸钠调整pH到6.5,温度定在30℃,将1kg复合酶用2L水溶解后加入枣浆中,搅拌均匀,酶解。
(4)菌悬液配制:将等量的鼠李糖乳杆菌、双歧杆菌和酵母固体粉,用无菌生理盐水配制成105CFU/mL的酵素菌悬液;
(5)耦合发酵:在黑莓浆酶解至1.5h时,按黑莓浆体积2%的接种量无菌接入酵素菌,搅拌5分钟,静置培养,发酵至pH 4.0时,停止发酵,约24h。
(6)液体黑莓酵素制备:将发酵好的黑莓酵素过滤或低速离心除去固体颗粒,获得液体黑莓酵素;
(7)固体黑莓酵素制备:向步骤(6)获得的液体黑莓酵素中添加20%(m/v)的麦芽糊精,均质,在进风165~175℃,出风85~95℃条件下进行喷雾干燥,获得黑莓酵素固体粉。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (5)
1.一种强化耦合黑莓酵素的制备方法,其特征在于,采用酶酵耦合发酵生产技术,包括以下步骤:
(1)制浆:将挑选好的黑莓制浆,去籽,得到黑莓浆;
(2)酶解:将黑莓浆调整pH到5.0-6.5,温度25~50℃,加入鼠李聚糖降解酶、葡聚糖酶、半乳糖苷酶组成的复合酶,复合酶的添加量以步骤(1)得到的黑莓浆重量百分比计为0.2~1%,酶解1~3h;
(3)耦合发酵:将鼠李糖乳杆菌用无菌生理盐水配制成104~108CFU/mL的菌悬液;在酶解至1h~3h时,按步骤(2)酶解后黑莓浆体积2~3%的接种量无菌接入鼠李糖乳杆菌,搅拌,静置培养12~48h,发酵至pH 3.5~4.5时,停止发酵;
(4)后期处理:将步骤(3)发酵好的酵素通过固液分离获得液体黑莓酵素。
2.根据权利要求1所述的一种强化耦合黑莓酵素的制备方法,其特征在于,将获得的液体黑莓酵素减压蒸发浓缩后,通过喷雾干燥或冷冻干燥制成黑莓酵素干粉。
3.根据权利要求1所述的一种强化耦合黑莓酵素的制备方法,其特征在于,所述步骤(1)中加水量为:按黑莓与水的料液比为1:0.1~5加水。
4.根据权利要求1所述的一种强化耦合黑莓酵素的制备方法,其特征在于,所述复合酶以单酶酶活力10万U/g计,其重量组成比例为:鼠李聚糖降解酶10%、葡聚糖酶40%、半乳糖苷酶50%。
5.根据权利要求1和2所述的一种强化耦合黑莓酵素的制备方法,其特征在于,提高了黑莓原料利用率,黑莓有效利用率达97.64%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010240536.6A CN111387490A (zh) | 2020-03-31 | 2020-03-31 | 一种强化耦合黑莓酵素的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202010240536.6A CN111387490A (zh) | 2020-03-31 | 2020-03-31 | 一种强化耦合黑莓酵素的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111387490A true CN111387490A (zh) | 2020-07-10 |
Family
ID=71411193
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202010240536.6A Pending CN111387490A (zh) | 2020-03-31 | 2020-03-31 | 一种强化耦合黑莓酵素的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111387490A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114747710A (zh) * | 2022-04-27 | 2022-07-15 | 江苏惠田科技开发有限公司 | 可改善肠道菌群平衡的黑莓籽寡糖饮料及制作方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103642622A (zh) * | 2013-11-25 | 2014-03-19 | 张俊辉 | 一种黑莓果酒的加工方法 |
CN105919076A (zh) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | 一种黑莓单一酵素的发酵方法 |
CN110338400A (zh) * | 2018-04-03 | 2019-10-18 | 青岛海洋生物医药研究院股份有限公司 | 一种红枣酵素的制备方法 |
-
2020
- 2020-03-31 CN CN202010240536.6A patent/CN111387490A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103642622A (zh) * | 2013-11-25 | 2014-03-19 | 张俊辉 | 一种黑莓果酒的加工方法 |
CN105919076A (zh) * | 2016-04-26 | 2016-09-07 | 青岛金凤凰庄园果品有限公司 | 一种黑莓单一酵素的发酵方法 |
CN110338400A (zh) * | 2018-04-03 | 2019-10-18 | 青岛海洋生物医药研究院股份有限公司 | 一种红枣酵素的制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114747710A (zh) * | 2022-04-27 | 2022-07-15 | 江苏惠田科技开发有限公司 | 可改善肠道菌群平衡的黑莓籽寡糖饮料及制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5249817B2 (ja) | フルクタン含有食品からの免疫賦活発酵食品 | |
CN106509140A (zh) | 一种发酵型大豆乳清饮料及其制备方法 | |
US7326558B2 (en) | Process for treating spirulina | |
CN111642622A (zh) | 一种发酵复合菌和桃金娘发酵提取物的制备及应用 | |
CN109527602B (zh) | 提高青稞若叶粉中可溶性膳食纤维含量的方法 | |
CN115349639B (zh) | 一种提高免疫力的益生菌缓释体系及其制备方法和应用 | |
CN106520894A (zh) | 一种利用虾废料同时制取虾青素、壳聚糖的方法 | |
KR101170495B1 (ko) | 함초가 함유된 가공소금 및 제조방법 | |
CN115944665A (zh) | 一种改善肠道菌群平衡的益生菌剂及其制备方法和应用 | |
CN107319566A (zh) | 一种富含益生菌的桑果荔枝粉及其制备方法 | |
CN117070427B (zh) | 一株布氏乳杆菌及其青贮饲料发酵剂 | |
CN111387490A (zh) | 一种强化耦合黑莓酵素的制备方法 | |
CN107653294A (zh) | 一种利用虾蟹废料同时制取氨基葡糖、甲壳素的方法 | |
CN102168122B (zh) | 一种利用粪肠球菌发酵从甲壳类动物外骨骼中制备甲壳素的方法 | |
CN111449181A (zh) | 一种超高压辅助酶处理制备发酵型复合果蔬饮料的方法 | |
JP2006298779A (ja) | 乳酸菌培養により得られる抗アレルギー剤 | |
CN110897111A (zh) | 一种海藻酸钙冷工艺吸吸冻及其制备方法 | |
CN112273648B (zh) | 一种辣木籽酵素及其生物发酵方法 | |
CN113040305A (zh) | 一种富含南瓜多糖的发酵南瓜浆及其制备方法 | |
KR102217456B1 (ko) | 미생물을 이용한 꿀의 발효방법, 이에 의해 제조된 발효꿀 및 이를 원료로 하는 제품 | |
JP2004081206A (ja) | スピルリナの処理方法 | |
CN114601152A (zh) | 一种富含膳食纤维和乳酸菌的软枣猕猴桃制品及其制备方法 | |
CN109303221A (zh) | 一种复合乳酸菌快速发酵黑莓汁及其制备方法 | |
CN116410901B (zh) | 一种长双歧杆菌冻干粉剂的制备方法及应用 | |
CN108450556A (zh) | 一种酸奶风味发酵石斛粉及其制备方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200710 |
|
WD01 | Invention patent application deemed withdrawn after publication |