CN111657491A - Pitaya peel enzyme and preparation method thereof - Google Patents
Pitaya peel enzyme and preparation method thereof Download PDFInfo
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- CN111657491A CN111657491A CN202010673600.XA CN202010673600A CN111657491A CN 111657491 A CN111657491 A CN 111657491A CN 202010673600 A CN202010673600 A CN 202010673600A CN 111657491 A CN111657491 A CN 111657491A
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 19
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- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 19
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
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- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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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
Abstract
The invention provides a pitaya peel enzyme and a preparation method thereof, and belongs to the technical field of food processing. Compared with the traditional ferment, the pitaya peel ferment prepared by fermenting the raw material of the pitaya peel with the high-activity yeast, the xylitol and the calcium lactate has the advantages that the sugar content is obviously reduced, and the calcium element content is increased; according to the invention, the high-activity saccharomycetes are adopted, the fermentation time is strictly controlled, so that the pitaya peel enzyme generates a strong rose fragrance, the requirements of people on the flavor and the taste of the enzyme are met under the condition of not adding artificial essence, and the diversification of nutrient elements in the enzyme product is realized.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a pitaya peel enzyme and a preparation method thereof.
Background
In recent years, as a fruit with low energy, high nutrition and medical value, the market demand of the pitaya is continuously increased, and related industries are rapidly developed. The planting area of the dragon fruits in China in 2019 is over 60 ten thousand mu. According to research, the content of anthocyanin in the peel of the dragon fruit is high, particularly the content of red-pulp dragon fruit. The anthocyanidin has antioxidant, free radical scavenging and antiaging effects, and can be used for preventing brain cell degeneration and dementia. In addition, the dragon fruit also contains rich water-soluble dietary fibers, can effectively reduce blood sugar and fat, has an auxiliary effect on losing weight, and can prevent colorectal cancer due to the effect of lubricating intestines. The pitaya is used as a fruit with short storage and preservation period, and is easy to cause great loss by only fresh selling after being sold on the market on a large scale, the fresh fruit is easy to rot, and the nutritional value cannot be embodied to the maximum.
At present, the deep processing industry of the dragon fruits in China still needs to be developed, and the preparation of the enzyme is the existing deep processing mode. The pitaya peel is rich in active substances such as water-soluble dietary fibers, anthocyanin, polysaccharide, vitamin, mineral elements and the like, and has the effects of reducing blood sugar, reducing fat, losing weight, lubricating intestines, resisting oxidation, resisting cancer and the like. However, the dragon fruit pulp is mostly adopted for preparing the dragon fruit enzyme in the prior art, the waste of the dragon fruit peel is easily caused by the deep processing industry of the dragon fruit in the prior art, and the traditional fermentation technology, such as yeast fermentation, acetic acid bacteria fermentation and lactic acid bacteria fermentation, is mostly adopted in the deep processing industry of the dragon fruit enzyme in the prior art, and most of the cane sugar is added. However, it is found that excessive intake of sugar not only causes obesity, but also seriously increases the probability of diabetes and related cardiovascular and cerebrovascular diseases. Along with the improvement of living standard and quality, people pursue healthy diet more, and pure natural green healthy health care drink is more and more popular with consumers. The low-sugar life also becomes a healthy and new fashion advocated by people. Therefore, the field needs to prepare a pure natural green health enzyme product with low sugar, good flavor and mouthfeel by using the pitaya peel as a raw material.
Disclosure of Invention
In view of the above, the invention aims to provide a pitaya peel enzyme and a preparation method thereof, and the pitaya peel enzyme prepared by the preparation method has low sugar content, high calcium content, fragrant rose scent and light fruit scent of pitaya, has good mouthfeel, and meets the requirements of people on the flavor and mouthfeel of the enzyme under the condition of not adding artificial essence.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of pitaya peel ferment, which comprises the following steps:
(1) mixing the dragon fruit peel with water, pulping, and filtering to obtain dragon fruit peel juice;
(2) mixing pitaya peel juice, xylitol, saccharomycete seed liquid and water, and performing first constant-temperature sealed fermentation to obtain first fermentation liquid;
(3) mixing the first fermentation liquid with calcium lactate, performing second sealed fermentation to obtain a second fermentation liquid, and filtering to obtain a fermentation filtrate;
(4) sterilizing the fermentation filtrate at 80-85 ℃ for 23-27min to obtain pitaya peel enzyme;
the temperature of the first constant-temperature sealed fermentation is 15-25 ℃, and the time of the first constant-temperature sealed fermentation is 18-24 days;
the temperature of the second constant-temperature sealed fermentation is 15-25 ℃, and the time of the second constant-temperature sealed fermentation is 3-5 days.
Preferably, the mass-to-volume ratio of the pitaya peel to the water in the step (1) is 1 g: 5-7 ml.
Preferably, the volume mass ratio of the pitaya peel juice to the xylitol in the step (2) is 50-150 ml: 0.5-1.5 g; the volume ratio of the pitaya peel juice to the yeast seed liquid in the step (2) is 50-150: 1-5; the volume ratio of the pitaya peel juice to the water in the step (2) is 2-5: 3-6.
Preferably, the yeast seed solution in the step (2) is obtained by inoculating yeast strains into a culture solution for culture; the culture solution is a potato culture solution, and the potato culture solution comprises the following components: 10-30g of potatoes, 3-7g of glucose and 80-120mL of water; the culture conditions are 25-35 ℃, 270-290r/min and 15-17 h.
Preferably, the viable bacteria concentration of the yeast seed liquid in the step (2) is 2 × 108-3×109one/mL.
Preferably, the filtration in step (1) and step (3) is four-layer gauze filtration.
Preferably, the volume mass ratio of the first fermentation liquid to the calcium lactate in the step (3) is 100 ml: 1.5-3.0 g.
Preferably, the calcium lactate in step (3) is food grade powdered calcium lactate.
The invention also provides the pitaya peel enzyme prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
1. the pitaya peel is rich in active substances such as water-soluble dietary fibers, anthocyanin, polysaccharide, vitamins and mineral elements, has the effects of reducing blood sugar, reducing fat, losing weight, moistening intestines, resisting oxidation and cancer and the like, takes the pitaya peel as a main raw material, utilizes high-activity saccharomycetes to ferment the pitaya peel to prepare enzyme, releases nutrient substances and flavor substances in the pitaya peel to the maximum extent, and effectively improves the added value of comprehensive utilization of the pitaya peel.
2. The invention can obviously reduce the sugar content in the traditional ferment, has low sugar and low heat, and is green and healthy.
3. The calcium lactate is added, so that the calcium content in the traditional ferment can be obviously increased, the diversification of nutrient elements in the ferment product is realized, and the calcium lactate is organic calcium and is more beneficial to being absorbed and utilized by a human body.
4. According to the invention, the fermentation time is strictly controlled, so that the pitaya peel high-calcium sugar-free enzyme has mellow fragrance of a fragrant rose flavor and light fruit fragrance of pitaya, is moderate in sweet and sour taste and mellow, smooth, soft and fine in mouthfeel, and meets the requirements of people on the flavor and the mouthfeel of the enzyme under the condition of not adding artificial essence.
Detailed Description
The invention provides a preparation method of pitaya peel ferment, which comprises the following steps:
(1) mixing the dragon fruit peel with water, pulping, and filtering to obtain dragon fruit peel juice;
(2) mixing pitaya peel juice, xylitol, saccharomycete seed liquid and water, and performing first constant-temperature sealed fermentation to obtain first fermentation liquid;
(3) mixing the first fermentation liquid with calcium lactate, performing second sealed fermentation to obtain a second fermentation liquid, and filtering to obtain a fermentation filtrate;
(4) sterilizing the fermentation filtrate at 80-85 ℃ for 23-27min to obtain pitaya peel enzyme;
the temperature of the first constant-temperature sealed fermentation is 15-25 ℃, and the time of the first constant-temperature sealed fermentation is 18-24 days;
the temperature of the second constant-temperature sealed fermentation is 15-25 ℃, and the time of the second constant-temperature sealed fermentation is 3-5 days.
The source of the pitaya peel is not specially limited, the pitaya peel of the conventional commercially available pitaya is adopted, and the water is not specially limited, and the conventional drinking water in the field is adopted. In the invention, the pitaya peel is preferably cleaned, dried, cut into pieces and then mixed with water; the washing is preferably washing with distilled water; the drying temperature is preferably 40-60 ℃, more preferably 50 ℃, and the drying time is preferably 20-40min, more preferably 30 min; the particle size of the cut pieces is preferably 1 to 3cm, more preferably 2 cm. In the invention, the mass-volume ratio of the pitaya peel to the water is preferably 1 g: 5-7ml, more preferably 1 g: 6 ml. The mixing mode of the pitaya peel and the water is not specially limited, and the conventional mixing mode in the field is adopted; the invention has no special limitation on the pulping mode, and the conventional pulping mode in the field is adopted; in the invention, the filtration is preferably carried out by using four layers of gauze, and the gauze is preferably sterile gauze.
The method is not specially limited for the mixing mode of the pitaya peel juice, the xylitol, the yeast seed liquid and the water, the conventional mixing mode in the field is adopted, the source of the xylitol is not specially limited, the conventional commercial product is adopted, the xylitol is selectively added, the sugar content and the heat in the ferment obtained by fermentation are reduced, the water is not specially limited, the conventional drinking water in the field is adopted, and the viable bacteria concentration of the yeast seed liquid is preferably 2 × 108-3×109one/mL, more preferably 1 × 109one/mL. In the invention, the yeast seed liquid is preferably obtained by inoculating yeast strains into a culture solution for culture; the source of the yeast is not particularly limited, and the conventional commercial products in the field can be adopted; the culture solution of the invention is preferably potato culture solutionThe potato culture solution preferably comprises the following components: 10-30g of potato, 3-7g of glucose and 80-120mL of water, and more preferably comprises the following components: 20g of potatoes, 5g of glucose and 100mL of water; in the invention, the potato culture solution is preferably used after being sterilized, the temperature of the sterilization is preferably 100-130 ℃, more preferably 115 ℃, and the time of the sterilization is preferably 15-25min, more preferably 20 min; the temperature of the culture in the invention is preferably 25-35 ℃, more preferably 30 ℃, the rotation speed of the culture is preferably 270-290r/min, more preferably 280r/min, and the time of the culture is preferably 15-17h, more preferably 16 h. In the invention, the volume-mass ratio of the pitaya peel juice to the xylitol is preferably 50-150 ml: 0.5-1.5g, more preferably 100 ml: 0.81 g; the volume ratio of the pitaya peel juice to the yeast seed liquid is preferably 50-150: 1-5, more preferably 100: 3; the volume ratio of the pitaya peel juice to the water is preferably 2-5: 3-6, more preferably 3: 4. in the present invention, the temperature of the first constant temperature sealed fermentation is preferably 18 to 22 ℃, more preferably 20 ℃, and the time of the first constant temperature sealed fermentation is preferably 20 to 22 days, more preferably 21 days.
The mixing mode of the first fermentation liquid and the calcium lactate is not particularly limited, and the conventional mixing mode in the field is adopted; the source of calcium lactate is not particularly limited in the present invention, and it is only necessary to use commercially available products that are conventional in the art, and the calcium lactate is preferably food grade powdered calcium lactate. In the present invention, the volume-to-mass ratio of the first fermentation solution to calcium lactate is preferably 100 ml: 1.5-3.0g, more preferably 100 ml: 2.7 g. In the present invention, the temperature of the second constant temperature sealed fermentation is preferably 18 to 22 ℃, more preferably 20 ℃, and the time of the second constant temperature sealed fermentation is preferably 3.5 to 4.5 days, more preferably 4 days. In the invention, the filtration is preferably carried out by using four layers of gauze, and the gauze is preferably sterile gauze.
In the present invention, the temperature for sterilizing the fermentation filtrate is preferably 82 to 84 ℃, more preferably 83 ℃, and the time for sterilizing the fermentation filtrate is preferably 24 to 26min, more preferably 25 min.
The invention also provides the pitaya peel ferment prepared by the preparation method.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparation of yeast seed liquid
Culture medium: potato culture solution
The preparation method of the culture medium comprises the following steps: peeling 20g of potato, adding 100mL of water, boiling for 25min, adding 5g of glucose, keeping pH natural, and sterilizing at 115 deg.C for 20 min.
Diluting Angel yeast 0.2g with sterile water to 100 times, inoculating to potato culture solution at 3%, shake-culturing at 30 deg.C and 280r/min for 16 hr to obtain viable bacteria concentration of 1 × 109one/mL of yeast seed liquid.
Example 2
(1) Washing 500g of dragon fruit peel with distilled water, drying at 50 deg.C for 30min, cutting into 2cm square blocks, adding 3000ml distilled water, mixing, pulping to obtain crude filtrate, collecting four layers of sterile gauze, slightly squeezing, filtering, collecting filtrate, and discarding residue when filtrate can not be squeezed out to obtain dragon fruit peel juice;
(2) mixing 1500ml of dragon fruit peel juice, 12.15g of xylitol, 45ml of yeast seed liquid and 2000ml of water, and carrying out sealed fermentation at a constant temperature of 20 ℃ for 21 days to obtain first fermentation liquid;
(3) mixing 3500ml of the first fermentation liquid with 94.5g of calcium lactate, sealing and fermenting at 20 deg.C for 4 days to obtain a second fermentation liquid, and filtering with four layers of sterile gauze to obtain a fermentation filtrate;
(4) and (4) carrying out pasteurization on the fermentation filtrate at 83 ℃ for 25min to obtain the pitaya peel enzyme.
Example 3
(1) Washing 500g of dragon fruit peel with distilled water, drying at 50 deg.C for 30min, cutting into 2cm square blocks, adding 3000ml distilled water, mixing, pulping to obtain crude filtrate, collecting four layers of sterile gauze, slightly squeezing, filtering, collecting filtrate, and discarding residue when filtrate can not be squeezed out to obtain dragon fruit peel juice;
(2) mixing 1500ml of dragon fruit peel juice, 10g of xylitol, 40ml of yeast seed liquid and 2500ml of water, and carrying out sealed fermentation at a constant temperature of 20 ℃ for 21 days to obtain a first fermentation liquid;
(3) mixing 4000ml of the first fermentation liquid with 80g of calcium lactate, sealing and fermenting at the constant temperature of 20 ℃ for 4 days to obtain a second fermentation liquid, and filtering with four layers of sterile gauze to obtain a fermentation filtrate;
(4) and (4) carrying out pasteurization on the fermentation filtrate at 83 ℃ for 25min to obtain the pitaya peel enzyme.
Example 4
The preparation method of the traditional pitaya enzyme in the field is selected as a comparative example, and the preparation method of the traditional pitaya enzyme comprises the following specific steps:
(1) washing 500g of dragon fruit with distilled water, drying at 50 deg.C for 30min, cutting into 2cm square blocks, adding 5000ml of distilled water, mixing, pulping to obtain crude filtrate, collecting four layers of sterile gauze, slightly squeezing, filtering, collecting filtrate, and discarding residue when filtrate can not be squeezed out to obtain dragon fruit peel juice;
(2) 1500ml of dragon fruit juice, 12.15g of cane sugar, 45ml of yeast seed liquid and 2000ml of water are mixed, and the mixture is sealed and fermented for 21 days at the constant temperature of 25 ℃ to obtain the dragon fruit enzyme.
Example 5
10ml of enzyme samples of example 2 and example 4 (comparative example) were taken, centrifuged at 10000r/min for 10min, and the supernatant was taken, and the sugar degree and the pH were measured by a potentiometric titration method using a hand-held Abbe refractometer, respectively. Through detection, the sugar degree of the pitaya peel enzyme prepared by the preparation method is 2.0-degree Be, and the pH value is 3.0, while the sugar degree of the pitaya peel enzyme prepared by the traditional method in the field is 9.0-degree Be, and the pH value is 3.0. Therefore, the sugar content of the pitaya peel ferment prepared by the preparation method is far lower than that of the ferment prepared by the traditional fermentation method in the field.
10ml of ferment in example 2 and example 4 (comparative example) are respectively taken, calcium content is determined by potassium permanganate method, and detection shows that calcium content of pitaya peel ferment prepared by the preparation method is 351mg/100ml, while calcium content of ferment prepared by the traditional method in the field is only 4mg/100ml, so that calcium content of the pitaya peel ferment prepared by the preparation method is far higher than that of the ferment prepared by the traditional fermentation method in the field.
Example 6
Diluting the pitaya peel enzyme by 10 times, 100 times and 1000 times, coating a flat plate (a culture medium: 10g of tryptone, 10g of NaCl, 5g of yeast extract, pH 7.1, fixing the volume to 1000mL, sterilizing at 121 ℃ for 20min), culturing at 37 ℃ for 24h, detecting the total number of bacterial colonies, and displaying the growth of aseptic colonies after microscopic examination.
Example 7
The pitaya peel enzymes prepared in examples 2 and 3 were subjected to sensory evaluation, and the test criteria are shown in table 1. Pitaya peel enzyme sensory evaluation was scored from five aspects of appearance color (25 points), aroma (20 points), acid sweetness (20 points), mouthfeel (15 points), and tissue state (20 points), as shown in table 1. The sensory score actually measured by the pitaya peel enzymes prepared in the embodiments 2 and 3 of the invention is 95-97 points, and the color of the pitaya peel enzymes is as follows: the tea is purple red, uniform, transparent and soft; fragrance: has strong rose fragrance and light fruity fragrance of the dragon fruit, and has no peculiar smell; acid sweetness: the taste is moderate; the mouthfeel is as follows: is mellow, smooth, soft and fine; organization state: the liquid state is transparent, no layering, no bubble and trace precipitation.
Table 1: sensory evaluation criteria
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (9)
1. A preparation method of pitaya peel ferment is characterized by comprising the following steps:
(1) mixing the dragon fruit peel with water, pulping, and filtering to obtain dragon fruit peel juice;
(2) mixing pitaya peel juice, xylitol, saccharomycete seed liquid and water, and performing first constant-temperature sealed fermentation to obtain first fermentation liquid;
(3) mixing the first fermentation liquid with calcium lactate, performing second sealed fermentation to obtain a second fermentation liquid, and filtering to obtain a fermentation filtrate;
(4) sterilizing the fermentation filtrate at 80-85 ℃ for 23-27min to obtain pitaya peel enzyme;
the temperature of the first constant-temperature sealed fermentation is 15-25 ℃, and the time of the first constant-temperature sealed fermentation is 18-24 days;
the temperature of the second constant-temperature sealed fermentation is 15-25 ℃, and the time of the second constant-temperature sealed fermentation is 3-5 days.
2. The preparation method according to claim 1, wherein the mass-to-volume ratio of the pitaya peel to the water in the step (1) is 1 g: 5-7 ml.
3. The preparation method according to claim 1, wherein the volume-to-mass ratio of the pitaya peel juice to the xylitol in the step (2) is 50-150 ml: 0.5-1.5 g; the volume ratio of the pitaya peel juice to the yeast seed liquid in the step (2) is 50-150: 1-5; the volume ratio of the pitaya peel juice to the water in the step (2) is 2-5: 3-6.
4. The method according to claim 1, wherein the yeast seed solution in step (2) is obtained by inoculating yeast strains into a culture solution for culturing; the culture solution is a potato culture solution, and the potato culture solution comprises the following components: 10-30g of potatoes, 3-7g of glucose and 80-120mL of water; the culture conditions are 25-35 ℃, 270-290r/min and 15-17 h.
5. The method according to claim 1, wherein the viable bacteria concentration of the yeast seed solution in step (2) is 2 × 108-3×109one/mL.
6. The method of claim 1, wherein the filtering in steps (1) and (3) is a four-layer gauze filtering.
7. The preparation method according to claim 1, wherein the volume-to-mass ratio of the first fermentation solution to calcium lactate in step (3) is 100 ml: 1.5-3.0 g.
8. The process of claim 1 or 7, wherein the calcium lactate obtained in step (3) is food grade powdered calcium lactate.
9. The pitaya peel ferment prepared by the preparation method of any one of claims 1 to 8.
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