CN112314821A - Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice - Google Patents
Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice Download PDFInfo
- Publication number
- CN112314821A CN112314821A CN202011089234.XA CN202011089234A CN112314821A CN 112314821 A CN112314821 A CN 112314821A CN 202011089234 A CN202011089234 A CN 202011089234A CN 112314821 A CN112314821 A CN 112314821A
- Authority
- CN
- China
- Prior art keywords
- rice bran
- fermentation
- blueberry juice
- time
- temperature
- 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
- 238000000855 fermentation Methods 0.000 title claims abstract description 210
- 230000004151 fermentation Effects 0.000 title claims abstract description 210
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 190
- 235000009566 rice Nutrition 0.000 title claims abstract description 190
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 82
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 73
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 73
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 73
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 73
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000007788 liquid Substances 0.000 title claims description 62
- 235000019985 fermented beverage Nutrition 0.000 title description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 189
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 91
- 229960003692 gamma aminobutyric acid Drugs 0.000 claims abstract description 46
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 claims abstract description 45
- 241000233866 Fungi Species 0.000 claims abstract description 38
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 26
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 26
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 26
- 235000013361 beverage Nutrition 0.000 claims abstract description 23
- 102000004190 Enzymes Human genes 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 22
- 238000009928 pasteurization Methods 0.000 claims abstract description 18
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract 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 claims description 29
- 239000008103 glucose Substances 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 239000002609 medium Substances 0.000 claims description 27
- 239000001963 growth medium Substances 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 21
- 244000061456 Solanum tuberosum Species 0.000 claims description 15
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 15
- 241000392443 Pleurotus citrinopileatus Species 0.000 claims description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 13
- 229930003451 Vitamin B1 Natural products 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 13
- 229940074404 sodium succinate Drugs 0.000 claims description 13
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 229960003495 thiamine Drugs 0.000 claims description 13
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 13
- 239000012137 tryptone Substances 0.000 claims description 13
- 235000010374 vitamin B1 Nutrition 0.000 claims description 13
- 239000011691 vitamin B1 Substances 0.000 claims description 13
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 12
- 239000007836 KH2PO4 Substances 0.000 claims description 11
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 11
- 239000001888 Peptone Substances 0.000 claims description 11
- 108010080698 Peptones Proteins 0.000 claims description 11
- 239000008101 lactose Substances 0.000 claims description 11
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 11
- 235000019319 peptone Nutrition 0.000 claims description 11
- 238000000746 purification Methods 0.000 claims description 9
- 108010059820 Polygalacturonase Proteins 0.000 claims description 8
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 238000012258 culturing Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000012907 honey Nutrition 0.000 claims description 7
- 238000009472 formulation Methods 0.000 claims description 6
- 229910052943 magnesium sulfate Inorganic materials 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 229910052564 epsomite Inorganic materials 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 244000045069 Agrocybe aegerita Species 0.000 claims description 4
- 240000000588 Hericium erinaceus Species 0.000 claims description 4
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 4
- 244000168667 Pholiota nameko Species 0.000 claims description 4
- 235000014528 Pholiota nameko Nutrition 0.000 claims description 4
- 235000008121 Agrocybe aegerita Nutrition 0.000 claims description 3
- 241000221377 Auricularia Species 0.000 claims description 3
- 241001534815 Hypsizygus marmoreus Species 0.000 claims description 3
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
- 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 claims description 2
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 229920001542 oligosaccharide Polymers 0.000 abstract description 26
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 26
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 14
- 230000006870 function Effects 0.000 abstract description 7
- 239000004310 lactic acid Substances 0.000 abstract description 7
- 235000014655 lactic acid Nutrition 0.000 abstract description 7
- 102000008214 Glutamate decarboxylase Human genes 0.000 abstract description 6
- 108091022930 Glutamate decarboxylase Proteins 0.000 abstract description 6
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 abstract description 6
- 229940024606 amino acid Drugs 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 238000011068 loading method Methods 0.000 description 10
- 239000011550 stock solution Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000001914 filtration Methods 0.000 description 9
- 235000016709 nutrition Nutrition 0.000 description 7
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 6
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 6
- 229940114124 ferulic acid Drugs 0.000 description 6
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 6
- 235000001785 ferulic acid Nutrition 0.000 description 6
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 5
- 238000012136 culture method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 238000005457 optimization Methods 0.000 description 5
- 235000010208 anthocyanin Nutrition 0.000 description 4
- 229930002877 anthocyanin Natural products 0.000 description 4
- 239000004410 anthocyanin Substances 0.000 description 4
- 150000004636 anthocyanins Chemical class 0.000 description 4
- 239000002054 inoculum Substances 0.000 description 4
- 239000013589 supplement Substances 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000004438 eyesight Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 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
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- 102000007330 LDL Lipoproteins Human genes 0.000 description 2
- 108010007622 LDL Lipoproteins Proteins 0.000 description 2
- LYPFDBRUNKHDGX-SOGSVHMOSA-N N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 Chemical compound N1C2=CC=C1\C(=C1\C=CC(=N1)\C(=C1\C=C/C(/N1)=C(/C1=N/C(/CC1)=C2/C1=CC(O)=CC=C1)C1=CC(O)=CC=C1)\C1=CC(O)=CC=C1)C1=CC(O)=CC=C1 LYPFDBRUNKHDGX-SOGSVHMOSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 210000003792 cranial nerve Anatomy 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 239000003102 growth factor Substances 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000009629 microbiological culture Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 210000005036 nerve Anatomy 0.000 description 2
- 150000007965 phenolic acids Chemical class 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229960002197 temoporfin Drugs 0.000 description 2
- 230000002936 tranquilizing effect Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 229920001007 Nylon 4 Polymers 0.000 description 1
- CKUAXEQHGKSLHN-UHFFFAOYSA-N [C].[N] Chemical compound [C].[N] CKUAXEQHGKSLHN-UHFFFAOYSA-N 0.000 description 1
- 108010050181 aleurone Proteins 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 239000012045 crude solution Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000037149 energy metabolism Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002858 neurotransmitter agent Substances 0.000 description 1
- -1 oryzanol Natural products 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- HNJBEVLQSNELDL-UHFFFAOYSA-N pyrrolidin-2-one Chemical compound O=C1CCCN1 HNJBEVLQSNELDL-UHFFFAOYSA-N 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 230000002194 synthesizing effect Effects 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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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 discloses a preparation method of a beverage containing rice bran fermentation liquor and blueberry juice, which comprises the following steps: preparing rice bran fermentation liquor: fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor; fermenting the first rice bran fermentation liquor by using edible fungi to obtain second rice bran fermentation liquor; preparing blueberry juice: carrying out enzymolysis on blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice; mixing the second rice bran fermentation liquor and the blueberry juice, fermenting, and adding flavoring agents to obtain the beverage. The rice bran contains glutamate decarboxylase with high vitality, and the GABA yield is high by adding sodium glutamate; feruloyl oligosaccharide can be produced by fermenting rice bran with edible fungi; after the rice bran is subjected to secondary fermentation by lactic acid and edible fungi, the rice bran not only contains the functional factors with the two special functions, but also increases the content of free amino acid and polysaccharide; the obtained beverage is rich in nutritional components such as gamma-aminobutyric acid, feruloyl oligosaccharide, amino acids, etc.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a preparation method of a beverage containing rice bran fermentation liquor and blueberry juice.
Background
The rice bran is a byproduct in the rice processing process, is a substance attached to the surface layer of brown rice after rice husks are removed, mainly comprises rice husks, seed coats, a cross-linking layer and an aleurone layer, and accounts for about 5% of the total amount of the rice. The rice bran contains protein, lipid, mineral substances, dietary fiber, vitamins, oryzanol, ferulic acid and other nutrient components, is known as a "natural nutrient source", and has very high health care and development values.
The rice bran has relatively high glutamate decarboxylase (GAD) activity and can be used for enriching and producing gamma-aminobutyric acid (GABA), and the GABA is approved as a new resource food by the national ministry of health in 2009. GABA is a main inhibitory neurotransmitter in mammals, has various physiological functions such as tranquilizing and allaying excitement, enhancing memory, resisting depression, resisting anxiety, reducing blood pressure, reducing blood sugar and the like, is a precursor for synthesizing nylon 4 and 2-pyrrolidone, and can be widely applied to the fields of medicines, foods, feeds, chemical engineering and the like.
The rice bran has high ferulic acid content, after enzymolysis, carboxyl and hydroxyl of ferulic acid are connected through ester bond to obtain Feruloyl Oligosaccharide (FOs), and rice bran can be fermented by edible fungi to generate feruloyl oligosaccharide. FOs have excellent biological activity and strong inhibitory action on the oxidation of low-density lipoprotein (LDL), and therefore, are expected to be new raw materials for producing drugs for reducing blood fat and preventing arteriosclerosis. FOS can remove free radicals, inhibit lipid oxidation, and relieve oxidative damage, so it can be used as functional food ingredient for health promotion. FOs can promote proliferation of probiotics in vivo, so it can be added into food to enter intestinal tract in the form of food, and improve the ecological environment of microorganisms in intestinal tract. In a word, the application prospect is very wide, and the development space and the market demand are huge.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Disclosure of Invention
The invention aims to provide a preparation method of a beverage containing rice bran fermentation liquor and blueberry juice, which can improve the contents of functional factors gamma-aminobutyric acid and feruloyl oligosaccharide with two special functions in the beverage, and additionally increases the contents of free amino acid and polysaccharide, so that the obtained beverage is rich in nutrient components.
In order to realize the purpose, the invention provides a preparation method of a beverage containing rice bran fermentation liquor and blueberry juice, which comprises the following steps: preparing rice bran fermentation liquor: fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor; fermenting the first rice bran fermentation liquor by using edible fungi to obtain second rice bran fermentation liquor; preparing blueberry juice: carrying out enzymolysis on blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice; and mixing the second rice bran fermentation liquor and the blueberry juice, fermenting, and adding a flavoring agent to prepare the final beverage.
In the preparation process, the blueberry is subjected to enzymolysis by using mixed enzyme, so that the juice yield of the blueberry is higher. The rice bran fermentation liquor and the blueberry juice are mixed, so that the obtained beverage has better taste and is more easily accepted by the public; in addition, the blueberry juice contains antioxidant substances such as anthocyanin, phenolic acid, pectin and the like, and has the functions of preventing cranial nerve aging, protecting eyesight, enhancing human body immunity and the like, so that the obtained beverage has higher nutritional value. The flavor of the rice bran fermented lactic acid fermented product can be improved and adjusted by mixing the second rice bran fermented liquid with the blueberry juice and performing secondary fermentation.
In a preferred embodiment, the lactobacillus plantarum is selected for laboratory screening of γ -aminobutyric acid producing strains; in the process of fermenting rice bran by adopting lactobacillus plantarum, a fermentation medium and culture conditions are controlled; wherein the formula of the fermentation medium comprises: glucose, tryptone, sodium succinate, yeast powder, rice bran and L-sodium glutamate;
the culture conditions are as follows: the pH value is 4.5-8, the fermentation temperature is 25-45 ℃, and the fermentation time is 1d-5 d; preferably, the culture conditions are: the pH value is 6-7, the fermentation temperature is 30-40 ℃, and the fermentation time is 2-4 d; most preferably, the culture conditions are: the pH was 6.8, the fermentation temperature was 36 ℃ and the fermentation time was 3 d.
Adding rice bran into the culture medium, wherein the rice bran contains saccharide, protein and fat, and can supplement carbon and nitrogen sources of the culture medium; sodium glutamate is added, and the glutamate decarboxylase in rice bran is used for catalyzing the sodium glutamate to generate gamma-aminobutyric acid (GABA). Under the above culture conditions, since lactic acid bacteria are bacteria, the GABA production can be made higher by performing fermentation under the conditions.
In a preferred embodiment, the formulation of the fermentation medium comprises: 10-25g/L of glucose, 15-40g/L of tryptone, 1-4g/L of sodium succinate, 2-9g/L of yeast powder, 2-9g/L of rice bran and 2-10g/L of L-sodium glutamate; preferably, the formula of the fermentation medium comprises: 12-18g/L of glucose, 20-30g/L of tryptone, 1-3g/L of sodium succinate, 5-8g/L of yeast powder, 5-8g/L of rice bran and 4-6g/L of L-sodium glutamate; most preferably, the formulation of the fermentation medium comprises: 15g/L of glucose, 25g/L of tryptone, 2g/L of sodium succinate, 6g/L of yeast powder, 6g/L of rice bran and 5g/L of L-sodium glutamate.
In a preferred embodiment, the edible fungi is selected from one or more of shiitake mushroom, hericium erinaceus, pleurotus citrinopileatus, black fungus, agrocybe cylindracea, hypsizigus marmoreus and pholiota nameko.
In a preferred embodiment, in the fermentation of the first rice bran fermentation liquid by using edible fungi, the edible fungi are subjected to purification cultureControlling a fermentation medium and culture conditions; the method for purifying and culturing the edible fungi comprises the following steps: performing purification culture of mother strains of the edible fungi by using a PDA culture medium; the mother bell is prepared from Lentinus Edodes, Hericium Erinaceus, Pleurotus Citrinopileatus Sing, Auricularia, Agrocybe aegerita, Hypsizygus marmoreus, and Pholiota nameko; the formula of the fermentation medium comprises: first rice bran liquid, potato juice, rice bran, glucose, lactose, peptone, KH2PO4、MgSO4·7H2O and vitamin B1;
the culture conditions are as follows: the rotation speed of a shaking table is 90-150r/min, the fermentation temperature is 15-35 ℃, the fermentation time is 4-12d, the sterilization temperature is 90-130 ℃, and the sterilization time is 10-30 min; preferably, the rotation speed of the shaking table is 110-; most preferably, the rotating speed of the shaking table is 120r/min, the fermentation temperature is 25 ℃, the fermentation time is 7d, the sterilization temperature is 115 ℃, and the sterilization time is 15 min.
The rice bran fermentation liquor in the fermentation medium contains GABA, and the potato juice can provide a carbon source, a nitrogen source, growth factors (vitamins) and inorganic salts required by microbial culture and is more suitable for the growth of edible fungi; the added rice bran can supplement carbon and nitrogen sources of the culture medium, and the rice bran contains ferulic acid, so that feruloyl oligosaccharide can be produced by fermentation of edible fungi. Under the condition of the second fermentation culture, the content of the feruloyl oligosaccharide is highest after 6 to 8 days; the potato juice is added to increase the nutrition of the culture medium, which is more beneficial to the fermentation of the edible fungi; the rice bran is added because the edible fungi ferment the rice bran to produce feruloyl oligosaccharides.
In a preferred embodiment, the formulation of the fermentation medium comprises: 600ml of first rice bran liquid 200-2PO40.2-1.0g of MgSO4·7H20.2-1.0g of O and 0.02-0.1g of vitamin B1; preferably, the formula of the fermentation medium comprises: 450ml of first rice bran liquid, 80-120ml of potato juice, 20-30g of rice bran, 5-8g of glucose, 5-8g of lactose, 5-8g of peptone and KH2PO40.3-0.7g of MgSO4·7H20.3-0.7g of O and 0.03-0.06g of vitamin B1; most preferably, the formulation of the fermentation medium comprises: 400ml of first rice bran liquid, 100ml of potato juice, 25g of rice bran, 7.5g of glucose, 7.5g of lactose, 7.5g of peptone and KH2PO4Is 0.5g, MgSO4·7H20.5g of O and 0.05g of vitamin B1.
In a preferred embodiment, in the preparation of blueberry juice, the mixed enzyme comprises cellulase and pectinase; the enzymolysis time is 0.5h-5 h; preferably, the enzymolysis time is 3 hours; preferably, the enzymolysis time is 1h-3 h; most preferably, the enzymolysis time is 2 h; the pasteurization temperature is 60-80 ℃, and the time is 10-60 s; preferably, the pasteurization temperature is 65-75 ℃ and the time is 20-50 s; most preferably, the pasteurization temperature is 70 ℃ and the time is 30 s.
The main components of the cell wall are cellulose and pectin, and the cellulose and the pectinase can be adopted to degrade the two substances, so that the juice yield of the blueberries is improved. Experiments show that when the enzymolysis time is selected to be 2 hours, the blueberry juice yield is close to 90 percent and is close to the common highest juice yield.
In a preferred embodiment, the volume ratio of the second rice bran fermentation liquid to the blueberry juice is 3-12: 1-6; preferably, the volume ratio of the second rice bran fermentation liquor to the blueberry juice is 5-9: 2-4; most preferably, the volume ratio of the second rice bran fermentation liquor to the blueberry juice is 6: 4.
In a preferred embodiment, the second rice bran fermentation liquor and the blueberry juice are mixed and blended, and then honey, white granulated sugar and citric acid are added for seasoning.
In a preferred embodiment, in the fermentation after the second rice bran fermentation liquid and the blueberry juice are mixed and prepared, the lactobacillus plantarum fermentation is screened in a laboratory, the fermentation temperature is 30-45 ℃, and the fermentation time is 2-5 d; preferably, the fermentation temperature is 35-40 ℃, and the fermentation time is 3-4 d; most preferably, the fermentation temperature is 38 ℃ and the fermentation time is 3 d.
The lactobacillus plantarum is used for fermentation at the fermentation temperature of 38 ℃ for 3 days, the viable count of the mixed liquid of the blueberry juice and the rice bran juice is high, the retention rate of anthocyanin, total phenol, GABA and feruloyl oligosaccharide in the mixed liquid is high, and the oxidation resistance is high.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention adopts the mixed enzyme to carry out enzymolysis on the blueberries, so that the juice yield of the blueberries is higher.
(2) The rice bran fermentation liquor and the blueberry juice are mixed, so that the obtained beverage has better taste and is more easily accepted by the public; in addition, the blueberry juice contains antioxidant substances such as anthocyanin, phenolic acid, pectin and the like, and has the functions of preventing cranial nerve aging, protecting eyesight, enhancing human body immunity and the like, so that the obtained beverage has higher nutritional value. The flavor of the rice bran fermented lactic acid fermented product can be improved and adjusted by mixing the second rice bran fermented liquid with the blueberry juice for secondary fermentation.
(3) Adding rice bran into a culture medium selected by fermenting the rice bran by using lactobacillus plantarum, wherein the rice bran contains sugars, proteins and fat and can supplement a carbon-nitrogen source of the culture medium; sodium glutamate is added, and the glutamate decarboxylase in rice bran is used for catalyzing the sodium glutamate to generate gamma-aminobutyric acid (GABA). The selective culture conditions were: the pH was 6.8, the fermentation temperature was 36 ℃ and the fermentation time was 3d, under which conditions the GABA production was higher since lactic acid bacteria were bacteria.
(4) In the process of fermenting the first rice bran fermentation liquor by adopting edible fungi, the rice bran fermentation liquor in the adopted fermentation medium contains GABA, and the potato juice can provide a carbon source, a nitrogen source, growth factors (vitamins) and inorganic salts required by microbial culture and is more suitable for the growth of the edible fungi; the added rice bran can supplement carbon and nitrogen sources of the culture medium, and the rice bran contains ferulic acid, so that feruloyl oligosaccharide can be produced by fermentation of edible fungi. Under the condition of secondary fermentation culture, the content of the feruloyl oligosaccharide is highest after 6 to 8 days; the potato juice is added to increase the nutrition of the culture medium, which is more beneficial to the fermentation of the edible fungi; the rice bran is added because the edible fungi ferment the rice bran to produce feruloyl oligosaccharides.
In a word, the invention utilizes the rice bran to prepare the rice bran fermentation liquor containing gamma-aminobutyric acid and feruloyl oligosaccharide through secondary fermentation of the rice bran. The rice bran contains glutamate decarboxylase with high vitality, GABA can be enriched and generated by additionally adding sodium glutamate, and the yield is higher than that of GABA generated by singly utilizing lactic acid fermentation; the rice bran contains ferulic acid, and feruloyl oligosaccharide can be produced by fermenting rice bran with edible fungi; after lactic acid and edible fungi secondary fermentation, the rice bran not only contains the two functional factors of gamma-aminobutyric acid and feruloyl oligosaccharide with special functions, but also can increase the content of free amino acid and polysaccharide and increase the nutrition of the beverage; the rice bran and blueberry fermented beverage is rich in nutritional ingredients such as gamma-aminobutyric acid, feruloyl oligosaccharide and amino acid. The gamma-aminobutyric acid is used as a new resource food, can promote energy metabolism of the brain, recover the function of brain cells and improve the nerve function, thereby tranquilizing the nerves and resisting anxiety; the oligosaccharide can improve the micro-ecological environment in human body, is beneficial to the proliferation of bifidobacterium and other beneficial bacteria, regulates the gastrointestinal function and improves the immunologic function of human body; the blueberry contains anthocyanin and polyphenol, and can protect eyes, enhance eyesight, slow aging and improve the immunologic function of a human body. Therefore, the fermented beverage prepared by taking the rice bran fermentation liquid and the blueberries as main raw materials has high nutritional value and is suitable for people of all ages.
Drawings
FIG. 1 is a process flow diagram of a beverage comprising rice bran broth and blueberry juice according to an embodiment of the present invention.
Detailed Description
The following detailed description of the present invention is provided in conjunction with the accompanying fig. 1, but it should be understood that the scope of the present invention is not limited to the specific embodiments.
Throughout the specification and claims, unless explicitly stated otherwise, the word "comprise", or variations such as "comprises" or "comprising", will be understood to imply the inclusion of a stated element or component but not the exclusion of any other element or component.
Example 1
A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice comprises the following specific steps: firstly, fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor, and sterilizing the rice bran fermentation liquor for later use after fermentation is finished; the lactobacillus plantarum strain with high yield of gamma-aminobutyric acid screened in a laboratory is subjected to culture medium and fermentation condition optimization, and the formula of the fermentation medium is as follows: 15g/L of glucose, 25g/L of tryptone, 2g/L of sodium succinate, 6g/L of yeast powder and 5g/L of rice bran 6g/L, L-sodium glutamate, and the fermentation culture conditions are as follows: the pH value is 6.8, the fermentation temperature is 36 ℃, the fermentation time is 3d, and the content of gamma-aminobutyric acid (GABA) in the rice bran fermentation liquid is 13.375 g/L; the content of gamma-aminobutyric acid is not changed before and after sterilization;
secondly, fermenting the first rice bran fermentation liquor by adopting edible fungi to obtain a second rice bran fermentation liquor simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, and the specific steps comprise: 1. the pleurotus citrinopileatus is subjected to purification culture of mother seeds by using a PDA culture medium, the method is that 3g of mother seed strain blocks of edible fungi are respectively inoculated into a triangular flask with the liquid loading amount of 150mL/500mL, and the pleurotus citrinopileatus is cultured for 6d at the temperature of 25 ℃ and the rotating speed of a shaking table of 120 r/min; performing fermentation culture on the first rice bran liquid, wherein the formula of a culture medium for the fermentation culture is as follows: 400mL of first rice bran liquid, 100mL of potato juice, 25g of rice bran, 7.5g of glucose, 7.5g of lactose, 7.5g of peptone and 0.5g of KH2PO40.5g of MgSO 54·7H2O and 0.05g of vitamin B1, adding water to a constant volume of 1000mL, and sterilizing for later use; the fermentation culture method comprises the following steps: inoculating 11% of inoculum size into a triangular flask with the liquid loading capacity of 200mL/500mL, culturing for 7d at 25 ℃ and the rotating speed of a shaking table of 120r/min to obtain a second rice bran fermented crude liquid simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, filtering the crude liquid with gauze, centrifuging, and sterilizing the fermentation liquid at 115 ℃ for 15min to obtain a second rice bran fermentation liquid for later use;
then, carrying out enzymolysis on the blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice, wherein the method comprises the following specific steps: cleaning blueberries, removing stems, airing, crushing, adding water, cellulase (with enzyme activity of 10000U/g) and pectinase (with enzyme activity of 20000U/g) to squeeze juice (with the material liquid mass ratio of 1:3), carrying out enzymolysis at 28 ℃ for 12 hours, and carrying out pasteurization at 70 ℃ for 30 seconds to obtain blueberry juice for later use;
finally, uniformly mixing the second rice bran fermentation liquor and the blue juice according to the volume ratio of 6:4, then adding glucose (with the mass percentage concentration of 3%) and honey (with the mass percentage concentration of 1%), adding lactobacillus plantarum screened in a laboratory again, and fermenting for 3d at the temperature of 38 ℃; after the fermentation is finished, filtering to obtain a rice bran fermented beverage stock solution; adding white granulated sugar and citric acid into the rice bran fermented beverage stock solution for seasoning to obtain the rice bran fermented beverage.
Example 2
A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice comprises the following specific steps: firstly, fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor, and sterilizing the rice bran fermentation liquor for later use after fermentation is finished; the lactobacillus plantarum strain with high yield of gamma-aminobutyric acid screened in a laboratory is subjected to culture medium and fermentation condition optimization, and the formula of the fermentation medium is as follows: 12g/L of glucose, 30g/L of tryptone, 1g/L of sodium succinate, 8g/L of yeast powder and 4g/L of rice bran 8g/L, L-sodium glutamate, and the fermentation culture conditions are as follows: pH 5.0, fermentation temperature 30 deg.C, and fermentation time 2 d; the content of gamma-aminobutyric acid is not changed before and after sterilization;
secondly, fermenting the first rice bran fermentation liquor by adopting edible fungi to obtain a second rice bran fermentation liquor simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, and the specific steps comprise: 1. the pleurotus citrinopileatus is subjected to purification culture of mother seeds by using a PDA culture medium, the method is that 3g of mother seed strain blocks of edible fungi are respectively inoculated into a triangular flask with the liquid loading amount of 150mL/500mL, and the pleurotus citrinopileatus is cultured for 6d at the temperature of 25 ℃ and the rotating speed of a shaking table of 120 r/min; performing fermentation culture on the first rice bran liquid, wherein the formula of a culture medium for the fermentation culture is as follows: 300mL of first rice bran liquid, 70mL of potato juice, 10g of rice bran, 5g of glucose, 4g of lactose, 5g of peptone and 0.3g of KH2PO40.2g of MgSO 24·7H2O and 0.02g of vitamin B1, adding water to a constant volume of 1000mL, and sterilizing for later use; the fermentation culture method comprises the following steps: inoculating 11% of the seed in a triangular flask with a liquid loading of 200mL/500mL, and culturing at 25 deg.C and a table rotation speed of 110r/min for 6d to obtain a second rice bran fermentation crude product containing both gamma-aminobutyric acid and feruloyl oligosaccharideFiltering the crude solution with gauze, centrifuging, and sterilizing the fermentation solution at 100 deg.C for 12min to obtain second rice bran fermentation solution;
then, carrying out enzymolysis on the blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice, wherein the method comprises the following specific steps: cleaning blueberries, removing stems, airing, crushing, adding water, cellulase (with enzyme activity of 10000U/g) and pectinase (with enzyme activity of 20000U/g) to squeeze juice (with the material liquid mass ratio of 1:3), performing enzymolysis at 28 ℃ for 1 hour, and sterilizing at 65 ℃ for 40s to obtain blueberry juice for later use;
finally, uniformly mixing the second rice bran fermentation liquor and the blue juice according to the volume ratio of 7:3, then adding glucose (with the mass percentage concentration of 3%) and honey (with the mass percentage concentration of 1%), adding lactobacillus plantarum screened in a laboratory again, and fermenting for 3d at the temperature of 30 ℃; after the fermentation is finished, filtering to obtain a rice bran fermented beverage stock solution; adding white granulated sugar and citric acid into the rice bran fermented beverage stock solution for seasoning to obtain the rice bran fermented beverage.
Example 3
A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice comprises the following specific steps: firstly, fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor, and sterilizing the rice bran fermentation liquor for later use after fermentation is finished; the lactobacillus plantarum strain with high yield of gamma-aminobutyric acid screened in a laboratory is subjected to culture medium and fermentation condition optimization, and the formula of the fermentation medium is as follows: 25g/L of glucose, 30g/L of tryptone, 3g/L of sodium succinate, 8g/L of yeast powder and 6g/L of rice bran 8g/L, L-sodium glutamate, and the fermentation culture conditions are as follows: pH 6.9, fermentation temperature 40 deg.C, and fermentation time 3 d; the content of gamma-aminobutyric acid is not changed before and after sterilization;
secondly, fermenting the first rice bran fermentation liquor by adopting edible fungi to obtain a second rice bran fermentation liquor simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, and the specific steps comprise: 1. the Pleurotus citrinopileatus Sing is subjected to purification culture of mother strain by PDA culture medium by inoculating 3g of mother strain block of edible fungus into triangular flask with liquid loading of 150mL/500mL, respectively, and shaking-bed at 25 deg.CCulturing at 130r/min for 9 d; performing fermentation culture on the first rice bran liquid, wherein the formula of a culture medium for the fermentation culture is as follows: 600mL of first rice bran liquid, 200mL of potato juice, 40g of rice bran, 10g of glucose, 10g of lactose, 10g of peptone and 1.0g of KH2PO41.0g of MgSO4·7H2O and 0.1g of vitamin B1, adding water to a constant volume of 1000mL, and sterilizing for later use; the fermentation culture method comprises the following steps: inoculating 11% of inoculum size into a triangular flask with the liquid loading capacity of 200mL/500mL, culturing for 10d at 25 ℃ and the rotating speed of a shaking table of 130r/min to obtain a second rice bran fermented crude liquid simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, filtering the crude liquid with gauze, centrifuging, and sterilizing the fermentation liquid at 120 ℃ for 20min to obtain a second rice bran fermentation liquid for later use;
then, carrying out enzymolysis on the blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice, wherein the method comprises the following specific steps: cleaning blueberries, removing stems, airing, crushing, adding water, cellulase (with enzyme activity of 10000U/g) and pectinase (with enzyme activity of 20000U/g) to squeeze juice (with the material liquid mass ratio of 1:3), carrying out enzymolysis at 28 ℃ for 5 hours, and carrying out pasteurization at 75 ℃ for 50s to obtain blueberry juice for later use;
finally, uniformly mixing the second rice bran fermentation liquor and the blue juice according to the volume ratio of 9:3, then adding glucose (with the mass percentage concentration of 3%) and honey (with the mass percentage concentration of 1%), adding lactobacillus plantarum screened in a laboratory again, and fermenting for 5 days at the temperature of 45 ℃; after the fermentation is finished, filtering to obtain a rice bran fermented beverage stock solution; adding white granulated sugar and citric acid into the rice bran fermented beverage stock solution for seasoning to obtain the rice bran fermented beverage.
Example 4
A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice comprises the following specific steps: firstly, fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor, and sterilizing the rice bran fermentation liquor for later use after fermentation is finished; the lactobacillus plantarum strain with high yield of gamma-aminobutyric acid screened in a laboratory is subjected to culture medium and fermentation condition optimization, and the formula of the fermentation medium is as follows: 18g/L of glucose, 30g/L of tryptone, 2g/L of sodium succinate, 6g/L of yeast powder and 4g/L of rice bran 6g/L, L-sodium glutamate, and the fermentation culture conditions are as follows: the pH value is 7, the fermentation temperature is 35 ℃, and the fermentation time is 4 d; the content of gamma-aminobutyric acid is not changed before and after sterilization;
secondly, fermenting the first rice bran fermentation liquor by adopting edible fungi to obtain a second rice bran fermentation liquor simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, and the specific steps comprise: 1. the pleurotus citrinopileatus is subjected to purification culture of mother seeds by using a PDA culture medium, the method is that 3g of mother seed strain blocks of edible fungi are respectively inoculated into a triangular flask with the liquid loading amount of 150mL/500mL, and the pleurotus citrinopileatus is cultured for 9d at the temperature of 25 ℃ and the rotating speed of a shaking table of 130 r/min; performing fermentation culture on the first rice bran liquid, wherein the formula of a culture medium for the fermentation culture is as follows: 300mL of first rice bran liquid, 100mL of potato juice, 40g of rice bran, 5g of glucose, 5g of lactose, 6g of peptone and 0.7g of KH2PO40.4g of MgSO4·7H2O and 0.05g of vitamin B1, adding water to a constant volume of 1000mL, and sterilizing for later use; the fermentation culture method comprises the following steps: inoculating 11% of inoculum size into a triangular flask with the liquid loading capacity of 200mL/500mL, culturing for 8d at 23 ℃ and the rotating speed of a shaking table of 100r/min to obtain a second rice bran fermented crude liquid simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, filtering the crude liquid with gauze, centrifuging, and sterilizing the fermentation liquid at 120 ℃ for 20min to obtain a second rice bran fermentation liquid for later use;
then, carrying out enzymolysis on the blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice, wherein the method comprises the following specific steps: cleaning blueberries, removing stems, airing, crushing, adding water, cellulase (with enzyme activity of 10000U/g) and pectinase (with enzyme activity of 20000U/g) to squeeze juice (with the material liquid mass ratio of 1:3), carrying out enzymolysis at 28 ℃ for 5 hours, and carrying out pasteurization at 75 ℃ for 50s to obtain blueberry juice for later use;
finally, uniformly mixing the second rice bran fermentation liquor and the blue juice according to the volume ratio of 7:3, then adding glucose (with the mass percentage concentration of 3%) and honey (with the mass percentage concentration of 1%), adding lactobacillus plantarum screened in a laboratory again, and fermenting for 3d at the temperature of 32 ℃; after the fermentation is finished, filtering to obtain a rice bran fermented beverage stock solution; adding white granulated sugar and citric acid into the rice bran fermented beverage stock solution for seasoning to obtain the rice bran fermented beverage.
Example 5
A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice comprises the following specific steps: firstly, fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor, and sterilizing the rice bran fermentation liquor for later use after fermentation is finished; the lactobacillus plantarum strain with high yield of gamma-aminobutyric acid screened in a laboratory is subjected to culture medium and fermentation condition optimization, and the formula of the fermentation medium is as follows: 12g/L of glucose, 20g/L of tryptone, 1g/L of sodium succinate, 5g/L of yeast powder and 5g/L, L g/L of rice bran, and the fermentation culture conditions are as follows: pH 4.5, fermentation temperature 30 deg.C, and fermentation time 5 d; the content of gamma-aminobutyric acid is not changed before and after sterilization;
secondly, fermenting the first rice bran fermentation liquor by adopting edible fungi to obtain a second rice bran fermentation liquor simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, and the specific steps comprise: 1. the pleurotus citrinopileatus is subjected to purification culture of mother seeds by using a PDA culture medium, the method is that 3g of mother seed strain blocks of edible fungi are respectively inoculated into a triangular flask with the liquid loading amount of 150mL/500mL, and the pleurotus citrinopileatus is cultured for 6d under the conditions of 15 ℃ and the rotating speed of a shaking table of 130 r/min; performing fermentation culture on the first rice bran liquid, wherein the formula of a culture medium for the fermentation culture is as follows: 450mL of first rice bran liquid, 120mL of potato juice, 30g of rice bran, 8g of glucose, 8g of lactose, 8g of peptone and 0.7g of KH2PO40.4g of MgSO4·7H2O and 0.05g of vitamin B1, adding water to a constant volume of 1000mL, and sterilizing for later use; the fermentation culture method comprises the following steps: inoculating 11% of inoculum size into a triangular flask with the liquid loading capacity of 200mL/500mL, culturing for 10d at 23 ℃ and the rotating speed of a shaking table of 110r/min to obtain a second rice bran fermented crude liquid simultaneously containing gamma-aminobutyric acid and feruloyl oligosaccharide, filtering the crude liquid with gauze, centrifuging, and sterilizing the fermentation liquid at 120 ℃ for 18min to obtain a second rice bran fermentation liquid for later use;
then, carrying out enzymolysis on the blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice, wherein the method comprises the following specific steps: cleaning blueberries, removing stems, airing, crushing, adding water, cellulase (with enzyme activity of 10000U/g) and pectinase (with enzyme activity of 20000U/g) to squeeze juice (with the material liquid mass ratio of 1:3), carrying out enzymolysis at 28 ℃ for 3 hours, and carrying out pasteurization at 65 ℃ for 50s to obtain blueberry juice for later use;
finally, uniformly mixing the second rice bran fermentation liquor and the blue juice according to the volume ratio of 8:4, then adding glucose (with the mass percentage concentration of 3%) and honey (with the mass percentage concentration of 1%), adding lactobacillus plantarum screened in a laboratory again, and fermenting for 3d at the temperature of 40 ℃; after the fermentation is finished, filtering to obtain a rice bran fermented beverage stock solution; adding white granulated sugar and citric acid into the rice bran fermented beverage stock solution for seasoning to obtain the rice bran fermented beverage.
The foregoing descriptions of specific exemplary embodiments of the present invention have been presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (10)
1. A preparation method of a beverage containing rice bran fermentation liquor and blueberry juice is characterized by comprising the following steps:
preparing rice bran fermentation liquor: fermenting rice bran by using lactobacillus plantarum to obtain first rice bran fermentation liquor; fermenting the first rice bran fermentation liquor by using edible fungi to obtain second rice bran fermentation liquor;
preparing blueberry juice: carrying out enzymolysis on blueberries by using mixed enzyme, and carrying out pasteurization to obtain blueberry juice;
and mixing the second rice bran fermentation liquor and the blueberry juice, fermenting, and adding a flavoring agent to prepare the final beverage.
2. The method of claim 1, wherein the lactobacillus plantarum is selected for laboratory screening of γ -aminobutyric acid producing strains;
in the process of fermenting rice bran by adopting lactobacillus plantarum, a fermentation medium and culture conditions are controlled; wherein the formula of the fermentation medium comprises: glucose, tryptone, sodium succinate, yeast powder, rice bran and L-sodium glutamate;
the culture conditions are as follows: the pH value is 4.5-8, the fermentation temperature is 25-45 ℃, and the fermentation time is 1d-5 d; preferably, the culture conditions are: the pH value is 6-7, the fermentation temperature is 30-40 ℃, and the fermentation time is 2-4 d; most preferably, the culture conditions are: the pH was 6.8, the fermentation temperature was 36 ℃ and the fermentation time was 3 d.
3. The method of claim 2, wherein the fermentation medium is formulated to include: 10-25g/L of glucose, 15-40g/L of tryptone, 1-4g/L of sodium succinate, 2-9g/L of yeast powder, 2-9g/L of rice bran and 2-10g/L of L-sodium glutamate; preferably, the formula of the fermentation medium comprises: 12-18g/L of glucose, 20-30g/L of tryptone, 1-3g/L of sodium succinate, 5-8g/L of yeast powder, 5-8g/L of rice bran and 4-6g/L of L-sodium glutamate; most preferably, the formulation of the fermentation medium comprises: 15g/L of glucose, 25g/L of tryptone, 2g/L of sodium succinate, 6g/L of yeast powder, 6g/L of rice bran and 5g/L of L-sodium glutamate.
4. The method according to claim 1, wherein the edible fungi is selected from one or more of Lentinus edodes, Hericium erinaceus, Pleurotus citrinopileatus, Auricularia, Agrocybe aegerita, Hypsizygus marmoreus, and Pholiota nameko.
5. The method according to claim 1, wherein in the fermentation of the first rice bran fermentation broth using edible fungi, the edible fungi are subjected to purification culture, and a fermentation medium and culture conditions are controlled; wherein the content of the first and second substances,
the method for purifying and culturing the edible fungi comprises the following steps: performing purification culture of mother strains of the edible fungi by using a PDA culture medium;
the mother bell is prepared from Lentinus Edodes, Hericium Erinaceus, Pleurotus Citrinopileatus Sing, Auricularia, Agrocybe aegerita, Hypsizygus marmoreus, and Pholiota nameko;
the formula of the fermentation medium comprises: first rice bran liquid, potato juice, rice bran, glucose, lactose, peptone, KH2PO4、MgSO4·7H2O and vitamin B1;
the culture conditions are as follows: the rotation speed of a shaking table is 90-150r/min, the fermentation temperature is 15-35 ℃, the fermentation time is 4-12d, the sterilization temperature is 90-130 ℃, and the sterilization time is 10-30 min; preferably, the rotation speed of the shaking table is 110-; most preferably, the rotating speed of the shaking table is 120r/min, the fermentation temperature is 25 ℃, the fermentation time is 7d, the sterilization temperature is 115 ℃, and the sterilization time is 15 min.
6. The method of claim 5, wherein the fermentation medium is formulated to include: 600ml of first rice bran liquid 200-2PO40.2-1.0g of MgSO4·7H20.2-1.0g of O and 0.02-0.1g of vitamin B1; preferably, the formula of the fermentation medium comprises: 450ml of first rice bran liquid, 80-120ml of potato juice, 20-30g of rice bran, 5-8g of glucose, 5-8g of lactose, 5-8g of peptone and KH2PO40.3-0.7g of MgSO4·7H20.3-0.7g of O and 0.03-0.06g of vitamin B1; most preferably, the formulation of the fermentation medium comprises: 400ml of first rice bran liquid, 100ml of potato juice, 25g of rice bran, 7.5g of glucose, 7.5g of lactose, 7.5g of peptone and KH2PO4Is 0.5g, MgSO4·7H20.5g of O and 0.05g of vitamin B1.
7. The preparation method according to claim 1, wherein in the preparation of blueberry juice, the mixed enzyme comprises cellulase and pectinase;
the enzymolysis time is 0.5h-5 h; preferably, the enzymolysis time is 3 hours; preferably, the enzymolysis time is 1h-3 h; most preferably, the enzymolysis time is 2 h;
the pasteurization temperature is 60-80 ℃, and the time is 10-60 s; preferably, the pasteurization temperature is 65-75 ℃ and the time is 20-50 s; most preferably, the pasteurization temperature is 70 ℃ and the time is 30 s.
8. The preparation method according to claim 1, wherein the volume ratio of the second rice bran fermentation liquid to the blueberry juice is 3-12: 1-6; preferably, the volume ratio of the second rice bran fermentation liquor to the blueberry juice is 5-9: 2-4; most preferably, the volume ratio of the second rice bran fermentation liquor to the blueberry juice is 6: 4.
9. The preparation method of claim 1, wherein the second rice bran fermentation broth and the blueberry juice are mixed, blended and then added with honey, white granulated sugar and citric acid for seasoning.
10. The preparation method of claim 1, wherein in the fermentation after the second rice bran fermentation liquid and the blueberry juice are mixed and blended, lactobacillus plantarum fermentation is screened in a laboratory, wherein the fermentation temperature is 30-45 ℃, and the fermentation time is 2-5 days; preferably, the fermentation temperature is 35-40 ℃, and the fermentation time is 3-4 d; most preferably, the fermentation temperature is 38 ℃ and the fermentation time is 3 d.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011089234.XA CN112314821A (en) | 2020-10-13 | 2020-10-13 | Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011089234.XA CN112314821A (en) | 2020-10-13 | 2020-10-13 | Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112314821A true CN112314821A (en) | 2021-02-05 |
Family
ID=74313772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011089234.XA Pending CN112314821A (en) | 2020-10-13 | 2020-10-13 | Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112314821A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039453A (en) * | 2015-07-20 | 2015-11-11 | 国家粮食局科学研究院 | Method for preparing rice bran polysaccharides with improved oxidation resistance and application of rice bran polysaccharides |
| CN106086113A (en) * | 2016-07-07 | 2016-11-09 | 吉林省农业科学院 | A kind of method that feruloylated oligosaccharides is prepared in Testa oryzae fermentation |
| CN109418668A (en) * | 2017-08-23 | 2019-03-05 | 灵武市生财米业有限公司 | A kind of Rice Bran liquid and preparation method thereof |
| CN110236046A (en) * | 2019-06-27 | 2019-09-17 | 中国海洋大学 | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof |
-
2020
- 2020-10-13 CN CN202011089234.XA patent/CN112314821A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105039453A (en) * | 2015-07-20 | 2015-11-11 | 国家粮食局科学研究院 | Method for preparing rice bran polysaccharides with improved oxidation resistance and application of rice bran polysaccharides |
| CN106086113A (en) * | 2016-07-07 | 2016-11-09 | 吉林省农业科学院 | A kind of method that feruloylated oligosaccharides is prepared in Testa oryzae fermentation |
| CN109418668A (en) * | 2017-08-23 | 2019-03-05 | 灵武市生财米业有限公司 | A kind of Rice Bran liquid and preparation method thereof |
| CN110236046A (en) * | 2019-06-27 | 2019-09-17 | 中国海洋大学 | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108260808B (en) | Noni enzyme and preparation method thereof | |
| CN105533544A (en) | Natural fruit and vegetable enzyme product | |
| CN104921222A (en) | Preparation method of mushroom ferment beverage with effect of improving immunity | |
| CN102266054A (en) | Aweto ferment and preparation method thereof | |
| CN105815718A (en) | Fermented fruit and vegetable jam and preparation method thereof | |
| CN110236046A (en) | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof | |
| CN104770731A (en) | Cynomorium songaricum ferment and preparation technology thereof | |
| CN104770499A (en) | Cistanche or cynomorium songaricum ferment tea and manufacturing method thereof | |
| CN105918751A (en) | Cordyceps sinensis-lactobacillus fermented beverage | |
| CN110916177A (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN107125735B (en) | Wolfberry composite enzyme and preparation method thereof | |
| CN101407754A (en) | Production process of black fungus rough rice vinegar | |
| CN105647756A (en) | Selenium-enriched health care thick wine containing cordyceps sinensis and mulberries | |
| CN102726665B (en) | Method for producing corn flour by the solid state fermentation of maize pulp by using edible fungi | |
| CN110923281A (en) | Edible fungus polysaccharide extraction method, edible fungus polysaccharide and edible fungus beverage | |
| CN104382129A (en) | Beverage prepared from sweet corn and black tea fungus | |
| CN104273613A (en) | Mango tea fungus drink | |
| CN105647755A (en) | Selenium-enriched health care ice wine containing ganoderma lucidum and mulberries | |
| CN101113402B (en) | Reflux liquor method for making longan aromatic vinegar | |
| CN108420064A (en) | Preparation method of rose and persimmon composite enzyme | |
| CN107646531A (en) | A kind of preparation method of Se-rich lucid ganoderma culture medium | |
| CN110122868B (en) | Stichopus japonicus enzyme, Stichopus japonicus enzyme beverage and preparation method | |
| CN105505718B (en) | A kind of thick wine of cordyceps sinensis mulberry juice health amber rich in DNJ | |
| CN112314821A (en) | Preparation method of fermented beverage containing rice bran fermentation liquid and blueberry juice | |
| CN114600966A (en) | Rice protein yoghourt and preparation method thereof |
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: 20210205 |