CN112369539A

CN112369539A - Fermented wolfberry juice and preparation method thereof

Info

Publication number: CN112369539A
Application number: CN202011225233.3A
Authority: CN
Inventors: 夏君霞; 齐兵; 李喜层; 赵慧博; 路敏; 张博; 吴彦兵
Original assignee: Hebei Yangyuan Zhihui Beverage Co ltd
Current assignee: Hebei Yangyuan Zhihui Beverage Co ltd
Priority date: 2020-11-05
Filing date: 2020-11-05
Publication date: 2021-02-19

Abstract

The invention provides fermented wolfberry juice and a preparation method thereof, wherein the preparation method comprises the following steps: carrying out enzymolysis treatment on the raw juice of the Chinese wolfberry to obtain an enzymolysis liquid, adding sugar into the enzymolysis liquid, and carrying out constant volume and homogenization to obtain a fermentation base material; carrying out pasteurization and fermentation treatment on the obtained fermentation base material to obtain fermentation liquor; and adding auxiliary materials into the obtained fermentation liquor, and homogenizing after constant volume to obtain the fermented wolfberry juice. The preparation method utilizes the raw materials of the medlar to the maximum extent, and the prepared medlar juice has good stability, fresh and cool taste, sweet and sour taste and soft flavor and has the unique fragrance of the medlar.

Description

Fermented wolfberry juice and preparation method thereof

Technical Field

The invention belongs to the technical field of food production, relates to a medlar juice, and particularly relates to a fermented medlar juice and a preparation method thereof.

Background

The medlar is also called tribute fruit, blood medlar and medlar bean, is perennial deciduous shrub of solanaceae, and the dried mature fruit medlar is one of traditional and rare Chinese medicinal materials and is one of medicinal and edible homologous varieties published by the national ministry of health, and the Chinese medicinal herb has more than 2000 years of medicinal history. It has sweet taste and mild nature, and has effects of nourishing liver and kidney, replenishing vital essence and improving eyesight. The understanding of the former on the medlar is summarized in Bencao gang mu by the Ming dynasty pharmacologist Li Shizhen, and the leaf of medlar, named Tianjing grass, is collected in spring; summer flower, named Changsheng grass; qicaizi, named wolfberry fruit; collected root in winter, named cortex lycii radicis. The medicinal parts of the medlar are different, so that the characteristics, the taste and the function of the medlar are obviously different. Modern medical, nutritional and pharmacological researches find that wolfberry fruits, leaves and roots all contain polysaccharides, amino acids, vitamins, trace elements and the like required by human bodies, and have extremely high medicinal value and nutritional value.

CN 109892505A discloses a fermented medlar juice and a preparation method thereof, the preparation method comprises the steps of adding 5-10 times of deionized water into medlar, sealing, soaking, pulping, adding D-sodium erythorbate with the mass of 0.1-0.4% of that of the medlar for color protection, adjusting the pH value to 6.5-7.0, adding white granulated sugar, sterilizing at 65 ℃ for 30min, cooling, and inoculating bacillus coagulans activated seed liquid; performing constant temperature shaking culture fermentation at 30-40 deg.C, stopping fermentation when pH reaches 4.40, and centrifuging to obtain fermented fructus Lycii juice. The preparation method ensures that most of the nutrient elements in the medlar are retained in the obtained fermented medlar juice, but the medlar juice has poor taste and cannot be used as a reference product.

CN 107584836A discloses a preparation method of probiotic fermented medlar thick slurry, the preparation method comprises pulping fresh fructus Lycii, dry fructus Lycii, and fructus Lycii powder to obtain fructus Lycii pulp, controlling soluble solid content at 15-30%, ultramicro treating, standing for enzymolysis, sterilizing, inoculating probiotic bacteria, fermenting at 20-45 deg.C under heat preservation, stopping fermentation naturally or stopping fermentation when pH reaches 3.0-4.5 to obtain probiotic fermented fructus Lycii juice, separating probiotic fermented fructus Lycii juice to obtain probiotic fermented fructus Lycii sauce, adding Mel, syrup or white sugar, stabilizer, sodium citrate, essence, iso-Vc-Na and nutrition enhancers such as oligosaccharide, xanthophyll, taurine, zinc gluconate, Vc, etc. to obtain probiotic fermented fructus Lycii thick pulp. The preparation method needs to abandon a large amount of medlar raw materials, needs to be subjected to ultramicro treatment, and has a complicated preparation process.

The preparation of the medlar juice in the center of the prior art has the technical problems of easy generation of precipitates, turbidity, poor taste and the like, so a new method for producing the medlar juice is urgently needed to be developed.

Disclosure of Invention

In order to solve the technical problems in the prior art, the application provides the fermented wolfberry juice and the preparation method thereof, the preparation method utilizes the wolfberry raw materials to the maximum extent, and the prepared wolfberry juice is good in stability, fresh and cool in taste, sweet and sour and soft, and has the unique fragrance of wolfberry.

In order to achieve the technical effect, the invention adopts the following technical scheme:

one of the purposes of the invention is to provide a preparation method of fermented wolfberry juice, which comprises the following steps:

(1) carrying out enzymolysis treatment on the raw juice of the Chinese wolfberry to obtain an enzymolysis liquid, adding sugar into the enzymolysis liquid, and carrying out constant volume and homogenization to obtain a fermentation base material;

(2) carrying out pasteurization and fermentation treatment on the fermentation base material obtained in the step (1) to obtain fermentation liquor;

(3) and (3) adding auxiliary materials into the fermentation liquor obtained in the step (2), and homogenizing after constant volume to obtain the fermented wolfberry juice.

As the preferred technical scheme of the invention, the raw wolfberry juice in the step (1) is obtained by soaking, pulping, deslagging and refining dried wolfberry fruits.

Preferably, the amount of the dried lycium barbarum is 7-12% of the total mass of the fermented lycium barbarum juice, such as 7.5%, 8%, 8.5%, 9%, 9.5%, 10%, 10.5%, 11%, or 11.5%, but is not limited to the recited values, and other values not recited in the above range are also applicable.

Preferably, the soaking temperature is 45-65 ℃, such as 46 ℃, 48 ℃, 50 ℃, 52 ℃, 55 ℃, 58 ℃, 60 ℃, 62 ℃ or 64 ℃ and the like; the time is 8-30 min, such as 10min, 12min, 15min, 18min, 20min, 22min, 25min or 28min, but not limited to the listed values, and other values in the above-mentioned value ranges are also applicable.

Preferably, the mass ratio of the dry lycium barbarum fruits to the water in the soaking process is 1: 1.5-8, such as 1:2, 1:2.5, 1:3, 1:5, 1:6 or 1:7, but the soaking process is not limited to the enumerated values, and other unrecited values in the numerical range are also applicable.

In the invention, a secondary pulping machine is adopted for pulping, medlar seeds are discharged, and then a tertiary vibrating screen is used for filtering and deslagging; and finally, further breaking the wall of the medlar pulp by using a three-stage tandem colloid mill and refining to obtain the medlar original juice.

As a preferable technical scheme of the invention, the enzyme used in the enzymolysis in the step (1) comprises pectinase, cellulase and protease.

Preferably, the mass ratio of the pectinase, the cellulase and the protease is 1.5 to 3.5:1:2 to 3, such as 1.5:1:2, 2:1:2, 2.5:1:2, 3:1:2, 1.5:1:3, 2:1:3, 2.5:1:3, 3:1:3, 1.5:1:2.2, 2:1:2.2, 2.5:1:2.2, 3:1:2.2, 1.5:1:2.5, 2:1:2.5, 2.5:1:2.5, 3:1:2.5, 1.5:1:2.8, 2:1:2.8, 2.5:1:2.8, 3:1:2.8 and the like, but the above-mentioned values are not limited to the same values, and the other values in the above-mentioned range are also applicable.

According to the method, the action mechanisms and characteristics of pectinase, cellulase and protease are combined, and the wolfberry juice is subjected to enzymolysis in a three-enzyme combination mode, so that the raw materials are maximally utilized, and the product is good in stability after enzymolysis;

aiming at the problems that the medlar juice is easy to be turbid, precipitate and has low juice yield, pectinase is added, the pectinase can degrade the cell walls of medlar fruits, separate cells from the cells, increase the juice yield of the medlar juice, reduce the viscosity, facilitate the improvement of the filtration and clarification efficiency and greatly improve the appearance quality of the juice;

the medlar contains about 6.3 percent of crude fiber, the polysaccharide, the vitamin and other substances wrapped by the crude fiber are main nutrient substances of the medlar, and the cellulose is added for enzymolysis to remove the constraint of the cellulose, so that the nutrient components of the medlar can be dissolved out to the maximum extent;

and thirdly, because the medlar contains crude protein, the product is unstable in the storage process and the sensory quality is poor, the protease is added to carry out proper hydrolysis on the protein, so that the stability coefficient of the product can be improved, and peptides and the like generated by the enzymolysis of the protein can provide nitrogen sources for the growth of the lactic acid bacteria.

In a preferred embodiment of the present invention, the amount of the enzyme added in step (1) is 0.04 to 0.2% of the total mass of the raw lycium barbarum juice, such as 0.05%, 0.06%, 0.08%, 0.1%, 0.12%, 0.15%, or 0.18%, but is not limited to the above-mentioned values, and other values not shown in the above-mentioned range are also applicable.

Preferably, the temperature of the enzymolysis in the step (1) is 45-65 ℃, such as 46 ℃, 48 ℃, 50 ℃, 52 ℃, 55 ℃, 58 ℃, 60 ℃, 62 ℃ or 64 ℃ and the like; the time is 40-90 min, such as 45min, 50min, 55min, 60min, 65min, 70min, 75min, 80min or 85min, but not limited to the values listed, and other values not listed in the above numerical ranges are also applicable.

As a preferable technical scheme of the invention, the sugar in the step (1) comprises white sugar accounting for 3-5% of the total mass of the medlar fermentation liquor and glucose accounting for 2-4%. The mass fraction of white sugar may be 3.2%, 3.5%, 3.8%, 4%, 4.2%, 4.5%, or 4.8%, and the mass fraction of glucose may be 2.2%, 2.5%, 2.8%, 3%, 3.2%, 3.5%, or 3.8%, but is not limited to the above-mentioned values, and other values not listed in the above-mentioned numerical ranges are also applicable.

Preferably, the homogenization pressure in step (1) is 15 to 20MPa, such as 16MPa, 17MPa, 18MPa or 19MPa, and the temperature is 50 to 70 ℃, such as 52 ℃, 55 ℃, 58 ℃, 60 ℃, 62 ℃, 65 ℃ or 68 ℃, but the homogenization pressure is not limited to the recited values, and other unrecited values in the above numerical ranges are also applicable.

As a preferable technical scheme of the invention, the sterilization in the step (2) is pasteurization.

Preferably, the pasteurization temperature is 90-93 ℃, such as 90.5 ℃, 91 ℃, 91.5 ℃, 92 ℃ or 92.5 ℃ and the like; the time is 5-10 min, such as 5.5min, 6min, 6.5min, 7min, 7.5min, 8min, 8.5min, 9min or 9.5min, but not limited to the values listed, and other values not listed in the above numerical ranges are also applicable.

As the preferable technical scheme of the invention, fermentation strains are added into the fermentation base material before the fermentation in the step (2).

Preferably, the amount of the fermentation strain added is 0.02-0.05% by mass of the fermentation base material, such as 0.025%, 0.03%, 0.035%, 0.04% or 0.045%, but not limited to the recited values, and other values not recited in the range of the recited values are also applicable.

Preferably, said fermentative species comprise a combination of at least two of streptococcus thermophilus, lactobacillus helveticus, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium bifidum or lactobacillus plantarum, said combination being exemplified by, typically but not limited to: a combination of lactobacillus bulgaricus and streptococcus thermophilus, a combination of streptococcus thermophilus and lactobacillus acidophilus, a combination of lactobacillus acidophilus and lactobacillus plantarum, a combination of lactobacillus plantarum and bifidobacterium lactis, a combination of bifidobacterium lactis and bifidobacterium bifidum, a combination of lactobacillus bulgaricus, streptococcus thermophilus and lactobacillus acidophilus, and the like.

Preferably, the fermentation temperature is 36-38 ℃, such as 36.2 ℃, 36.5 ℃, 36.8 ℃, 37 ℃, 37.2 ℃, 37.5 ℃ or 37.8 ℃ and the like; the time is 5 to 7 hours, such as 5.2 hours, 5.5 hours, 5.8 hours, 6 hours, 6.2 hours, 6.5 hours or 6.8 hours, but not limited to the values listed, and other values not listed in the above numerical ranges are also applicable.

Preferably, the pH at the end of the fermentation is 4.10 to 4.30, such as 4.12, 4.15, 4.18, 4.20, 4.22, 4.25, or 4.28, but is not limited to the recited values, and other values not recited within this range are equally applicable.

Preferably, the fermentation broth is cooled to below 20 ℃, such as 18 ℃, 15 ℃, 12 ℃, 10 ℃, 8 ℃ or 5 ℃ after the fermentation, but not limited to the recited values, and other values not recited within this range are equally applicable.

According to the preferable technical scheme of the invention, the auxiliary materials in the step (3) comprise 0.01-0.04% of xanthan gum, 0.01-0.04% of gellan gum, 0.08-0.15% of sodium carboxymethylcellulose, 0.03-0.05% of sodium tripolyphosphate, 0.03-0.05% of sodium citrate and 3-5% of white granulated sugar by mass percentage of the total mass of the fermented wolfberry juice.

The mass fraction of xanthan gum may be 0.015%, 0.02%, 0.025%, 0.03%, or 0.035%, the mass fraction of gellan gum may be 0.015%, 0.02%, 0.025%, 0.03%, or 0.035%, the mass fraction of sodium carboxymethylcellulose may be 0.09%, 0.10%, 0.11%, 0.12%, 0.13%, or 0.14%, the mass fraction of sodium tripolyphosphate may be 0.032%, 0.035%, 0.038%, 0.040%, 0.042%, 0.045%, or 0.048%, the mass fraction of sodium citrate may be 3.2%, 3.5%, 3.8%, 4%, 4.2%, 4.5%, or 4.8%, and the mass fractions of white sugar may be limited to the above-mentioned values.

Preferably, the homogenization pressure in step (3) is 20 to 25MPa, such as 21MPa, 22MPa, 23MPa or 24MPa, and the temperature is 60 to 75 ℃, such as 62 ℃, 65 ℃, 68 ℃, 70 ℃, 72 ℃ or 74 ℃, but not limited to the recited values, and other unrecited values within the above numerical ranges are also applicable.

Preferably, the homogenization in the step (3) is followed by sterilization and cold filling.

Preferably, the sterilization temperature is 110-121 ℃, such as 111 ℃, 112 ℃, 113 ℃, 114 ℃, 115 ℃, 116 ℃, 117 ℃, 118 ℃, 119 ℃ or 120 ℃ and the like; the time is 15 to 30s, such as 16s, 18s, 20s, 22s, 25s, or 28s, but is not limited to the recited values, and other values not recited in the above numerical ranges are also applicable.

Preferably, the cold filling temperature is 20 to 25 ℃, such as 20.5 ℃, 21 ℃, 21.5 ℃, 22 ℃, 22.5 ℃, 23 ℃, 23.5 ℃, 24 ℃ or 24.5 ℃, but not limited to the recited values, and other values not recited in the range of the values are also applicable.

As a preferred technical scheme of the invention, the preparation method of the fermented wolfberry juice comprises the following steps:

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 1.5-3.5: 1: 2-3, the addition amount of the enzyme is 0.04-0.2% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 45-65 ℃, the enzymolysis time is 40-90 min, adding white sugar accounting for 3-5% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 2-4% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization, wherein the pressure is 15-20 MPa and the temperature is 50-70 ℃ to obtain a fermentation base material;

the raw wolfberry juice is obtained by soaking, pulping, deslagging and refining dried wolfberry; the using amount of the dried wolfberry fruits is 7-12% of the total mass of the fermented wolfberry juice, the soaking temperature is 45-65 ℃, the soaking time is 8-30 min, and the mass ratio of the dried wolfberry fruits to water in the soaking process is 1: 1.5-8;

(2) pasteurizing the fermentation base material obtained in the step (1) at 90-93 ℃ for 5-10 min, adding fermentation strains accounting for 0.02-0.05% of the mass of the fermentation base material into the fermentation base material for fermentation treatment, wherein the fermentation temperature is 36-38 ℃, the fermentation time is 5-7 h, the pH value at the fermentation end point is 4.10-4.30, and cooling to below 20 ℃ to obtain fermentation liquor;

(3) adding auxiliary materials into the fermentation liquor obtained in the step (2), carrying out constant volume and homogenizing, wherein the homogenizing pressure is 20-25 MPa, the temperature is 60-75 ℃, the sterilization is carried out for 15-25 s at the temperature of 110-121 ℃, and the fermented wolfberry juice is obtained by cold filling at the temperature of 20-25 ℃;

according to the total mass of the fermented wolfberry juice, the auxiliary materials in the step (3) comprise 0.01-0.04% of xanthan gum, 0.01-0.04% of gellan gum, 0.08-0.15% of sodium carboxymethyl cellulose, 0.03-0.05% of sodium tripolyphosphate, 0.03-0.05% of sodium citrate and 3-5% of white granulated sugar.

The invention also aims to provide fermented wolfberry juice which is prepared by any one of the preparation methods of the fermented wolfberry juice.

Compared with the prior art, the invention has at least the following beneficial effects:

the invention provides fermented wolfberry juice and a preparation method thereof, the preparation method utilizes wolfberry raw materials to the maximum extent, and the prepared wolfberry juice has good stability, fresh and cool taste, and is sour, sweet and soft, and has the unique fragrance of wolfberry.

Detailed Description

For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.

Example 1

The embodiment provides a preparation method of fermented wolfberry juice, which comprises the following steps:

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 1.5:1:2, the addition amount of the enzyme is 0.04% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 45 ℃, the time is 90min, adding white sugar accounting for 3% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 4% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization under the pressure of 15MPa and the temperature of 55 ℃ to obtain a fermentation base material;

the raw wolfberry juice is obtained by soaking, pulping, deslagging and refining dried wolfberry; the amount of the dried medlar fruits is 7 percent of the total mass of the fermented medlar juice, the soaking temperature is 45 ℃, the soaking time is 30min, and the mass ratio of the dried medlar fruits to water in the soaking process is 1: 1.5;

(2) pasteurizing the fermentation base material obtained in the step (1) at 90 ℃ for 10min, adding streptococcus thermophilus and lactobacillus helveticus (1:1) which are 0.02% of the mass of the fermentation base material into the fermentation base material for fermentation treatment, wherein the fermentation temperature is 36 ℃, the fermentation time is 5h, the pH at the fermentation end point is 4.10, and cooling to 15 ℃ to obtain fermentation liquor;

(3) adding auxiliary materials into the fermentation liquor obtained in the step (2), homogenizing after constant volume, sterilizing for 25s at the temperature of 65 ℃ and the pressure of 20MPa, and performing cold filling at the temperature of 20 ℃ to obtain the fermented wolfberry juice;

according to the total mass of the fermented wolfberry juice, the auxiliary materials in the step (3) comprise 0.01% of xanthan gum, 0.04% of gellan gum, 0.08% of sodium carboxymethylcellulose, 0.05% of sodium tripolyphosphate, 0.03% of sodium citrate and 5% of white granulated sugar.

Example 2

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 3.5:1:3, the addition amount of the enzyme is 0.2% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 65 ℃, the time is 40min, adding white sugar accounting for 5% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 2% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization under the pressure of 20MPa and the temperature of 65 ℃ to obtain a fermentation base material;

the raw wolfberry juice is obtained by soaking, pulping, deslagging and refining dried wolfberry; the amount of the dried medlar fruits is 12 percent of the total mass of the fermented medlar juice, the soaking temperature is 65 ℃, the soaking time is 8min, and the mass ratio of the dried medlar fruits to water in the soaking process is 1: 8;

(2) pasteurizing the fermentation base material obtained in the step (1) at 93 ℃ for 5min, adding lactobacillus acidophilus and bifidobacterium lactis (1:1) which are 0.05 percent of the mass of the fermentation base material into the fermentation base material for fermentation treatment, wherein the fermentation temperature is 38 ℃, the fermentation time is 5h, the pH at the fermentation end point is 4.30, and cooling to 20 ℃ to obtain fermentation liquor;

(3) adding auxiliary materials into the fermentation liquor obtained in the step (2), homogenizing after constant volume, sterilizing for 15s at 65 ℃ and 121 ℃ under the pressure of 25MPa, and performing cold filling at 25 ℃ to obtain the fermented wolfberry juice;

according to the total mass of the fermented wolfberry juice, the auxiliary materials in the step (3) comprise 0.04% of xanthan gum, 0.01% of gellan gum, 0.15% of sodium carboxymethylcellulose, 0.03% of sodium tripolyphosphate, 0.05% of sodium citrate and 3% of white granulated sugar.

Example 3

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 2:1:2.2, the addition amount of the enzyme is 0.1% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 50 ℃, the time is 80min, adding white sugar accounting for 3.5% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 2.5% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization under the pressure of 18MPa and the temperature of 60 ℃ to obtain a fermentation base material;

the raw wolfberry juice is obtained by soaking, pulping, deslagging and refining dried wolfberry; the amount of the dried medlar fruits is 10 percent of the total mass of the fermented medlar juice, the soaking temperature is 50 ℃, the soaking time is 15min, and the mass ratio of the dried medlar fruits to water in the soaking process is 1: 3;

(2) pasteurizing the fermentation base material obtained in the step (1) at 91 ℃ for 9min, adding bifidobacterium bifidum and lactobacillus plantarum (1:1) which are 0.03 percent of the mass of the fermentation base material into the fermentation base material for fermentation treatment, wherein the fermentation temperature is 37 ℃, the fermentation time is 6h, the pH at the fermentation end point is 4.20, and cooling to 15 ℃ to obtain fermentation liquor;

(3) adding auxiliary materials into the fermentation liquor obtained in the step (2), homogenizing after constant volume, sterilizing at 70 ℃ and 120 ℃ for 20s under the pressure of 23MPa, and performing cold filling at 22 ℃ to obtain the fermented wolfberry juice;

according to the total mass of the fermented wolfberry juice, the auxiliary materials in the step (3) comprise 0.02% of xanthan gum, 0.02% of gellan gum, 0.12% of sodium carboxymethylcellulose, 0.04% of sodium tripolyphosphate, 0.04% of sodium citrate and 4% of white granulated sugar.

Example 4

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 1.5-3.5: 1: 2-3, the addition amount of the enzyme is 0.15% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 60 ℃, the enzymolysis time is 50min, adding white sugar accounting for 4% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 3% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization under the pressure of 16MPa and the temperature of 65 ℃ to obtain a fermentation base material;

the raw wolfberry juice is obtained by soaking, pulping, deslagging and refining dried wolfberry; the amount of the dried medlar fruits is 10 percent of the total mass of the fermented medlar juice, the soaking temperature is 60 ℃, the soaking time is 10min, and the mass ratio of the dried medlar fruits to water in the soaking process is 1: 4;

(2) pasteurizing the fermentation base material obtained in the step (1) at 902 ℃ for 7min, adding streptococcus thermophilus, lactobacillus helveticus and lactobacillus acidophilus (1:1:1) which are 0.04% of the mass of the fermentation base material into the fermentation base material for fermentation treatment, wherein the fermentation temperature is 37 ℃, the fermentation time is 6h, the pH at the fermentation end point is 4.22, and cooling to 18 ℃ to obtain fermentation liquor;

(3) adding auxiliary materials into the fermentation liquor obtained in the step (2), homogenizing after constant volume, sterilizing for 20s at 60 ℃ and 115 ℃ under the pressure of 23MPa, and performing cold filling at 23 ℃ to obtain the fermented wolfberry juice;

according to the total mass of the fermented wolfberry juice, the auxiliary materials in the step (3) comprise 0.025% of xanthan gum, 0.035% of gellan gum, 0.11% of sodium carboxymethylcellulose, 0.045% of sodium tripolyphosphate, 0.35% of sodium citrate and 4.5% of white granulated sugar.

Comparative example 1

In this comparative example, no pectinase was added in step (1), the total amount of enzyme added was the same as in example 4, the ratio of cellulase to protease was the same as in example 4, and the other conditions were the same as in example 4.

Comparative example 2

In this comparative example, cellulase was not added in step (1), the total amount of enzyme was the same as in example 4, the ratio of pectinase to protease was the same as in example 4, and the other conditions were the same as in example 4.

Comparative example 3

In this comparative example, no protease was added in step (1), the total amount of enzyme was the same as in example 4, the ratio of pectinase to cellulase was the same as in example 4, and the other conditions were the same as in example 4.

Comparative example 4

In this comparative example, the same reference was made as in example 4, except that the enzymatic hydrolysis in step (1) was not carried out.

The fermented lycium barbarum juices prepared in examples 1-4 and comparative examples 1-4 were tested for stability, appearance and mouthfeel, and the results are shown in table 4.

(1) The taste testing method comprises constructing a sensory evaluation group by 20 professionals with abundant evaluation experience, performing comprehensive evaluation on fermented Chinese wolfberry juice according to the following table, wherein the total score is 3, and taking the average value as a scoring result. The scoring criteria for the mouthfeel assessment are shown in table 1.

TABLE 1

Score of	Sensory effect
		3 points of	Moderate sweet and sour, obvious wolfberry fragrance and fermentation fragrance, no astringent feeling and no peculiar smell
2 is divided into	The sweet and sour taste is lighter than the normal one, and the medlar characteristic fragrance and the fermentation fragrance are slightly astringent and peculiar
		1 minute (1)	Imbalance of sour and sweet, no obvious characteristic fragrance and fermentation fragrance of fructus Lycii, and heavy astringency and odor

(2) The stability test method comprises the following steps: the stability of the fermented wolfberry juice was analyzed using a Turbiscan Lab dispersion stability analyzer. The stability kinetic index (TSI) curve reflects the comprehensive condition of the concentration and the change range of the particle size of the sample in the whole scanning time, and the smaller the change range of the TSI, the smaller the stability kinetic index, and the more stable the system is. The scoring criteria for stability evaluation are shown in table 2.

TABLE 2

Score of	Stability index
		3 points of	≤2.0
2 is divided into	2.0～3.0
		1 minute (1)	3.0～4.0

(3) The color appearance was tested by visual inspection, with the criteria shown in table 3 below:

TABLE 3

Score of	Color and appearance
		3 points of	Orange, uniform and stable whole, no layering and no precipitation
2 is divided into	Dark red, slightly layered, with a small amount of precipitate
		1 minute (1)	Reddish brown or dark brown, distinct separation, large amount of precipitate

TABLE 1

The applicant states that the present invention is illustrated by the above examples to show the detailed process equipment and process flow of the present invention, but the present invention is not limited to the above detailed process equipment and process flow, i.e. it does not mean that the present invention must rely on the above detailed process equipment and process flow to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.

Claims

1. A preparation method of fermented wolfberry juice is characterized by comprising the following steps:

2. The preparation method according to claim 1, wherein the raw juice of fructus Lycii of step (1) is obtained by soaking, pulping, removing residue and refining dried fructus Lycii;

preferably, the using amount of the dried wolfberry fruits is 7-12% of the total mass of the fermented wolfberry juice;

preferably, the soaking temperature is 45-65 ℃, and the soaking time is 8-30 min;

preferably, the mass ratio of the dried Chinese wolfberry fruits to the water in the soaking process is 1: 1.5-8.

3. The method according to claim 1 or 2, wherein the enzymes used in the enzymatic hydrolysis in step (1) include pectinase, cellulase and protease;

preferably, the mass ratio of the pectinase to the cellulase to the protease is 1.5-3.5: 1: 2-3.

4. The preparation method according to any one of claims 1 to 3, wherein the enzyme is added in the step (1) in an amount of 0.04 to 0.2% of the total mass of the raw wolfberry juice;

preferably, the temperature of the enzymolysis in the step (1) is 45-65 ℃, and the time is 40-90 min.

5. The preparation method according to any one of claims 1 to 4, wherein the sugar in step (1) comprises 3 to 5% of white sugar and 2 to 4% of glucose by mass of the total mass of the fermentation broth of Lycium barbarum;

preferably, the homogenizing pressure in the step (1) is 15-20 MPa, and the temperature is 50-70 ℃.

6. The method according to any one of claims 1 to 5, wherein the sterilization in the step (2) is pasteurization;

preferably, the pasteurization temperature is 90-93 ℃, and the time is 5-10 min.

7. The process according to any one of claims 1 to 6, wherein a fermentation seed is added to the fermentation substrate before the fermentation in step (2);

preferably, the addition amount of the fermentation strain is 0.02-0.05% of the mass of the fermentation base material;

preferably, the fermentation strain comprises a combination of at least two of streptococcus thermophilus, lactobacillus helveticus, lactobacillus acidophilus, bifidobacterium lactis, bifidobacterium bifidum or lactobacillus plantarum;

preferably, the fermentation temperature is 36-38 ℃, and the fermentation time is 5-7 h;

preferably, the pH value of the fermentation end point is 4.10-4.30;

preferably, the fermentation broth is cooled to below 20 ℃ after the fermentation.

8. The preparation method according to any one of claims 1 to 7, wherein the auxiliary materials in the step (3) comprise 0.01 to 0.04% of xanthan gum, 0.01 to 0.04% of gellan gum, 0.08 to 0.15% of sodium carboxymethylcellulose, 0.03 to 0.05% of sodium tripolyphosphate, 0.03 to 0.05% of sodium citrate and 3 to 5% of white granulated sugar, based on the mass fraction of the total mass of the fermented wolfberry juice;

preferably, the homogenizing pressure in the step (3) is 20-25 MPa, and the temperature is 60-75 ℃;

preferably, the homogenization in the step (3) is followed by sterilization and cold filling;

preferably, the sterilization temperature is 110-121 ℃, and the time is 15-25 s;

preferably, the temperature of the cold filling is 20-25 ℃.

9. The method of any one of claims 1 to 8, comprising the steps of:

(1) adding pectinase, cellulase and protease into the raw wolfberry juice for enzymolysis to obtain an enzymolysis solution, wherein the mass ratio of the pectinase to the cellulase to the protease is 1.5-3.5: 1: 2-3, the addition amount of the enzyme is 0.04-0.2% of the total mass of the raw wolfberry juice, the enzymolysis temperature is 45-65 ℃, the enzymolysis time is 40-90 min, adding white sugar accounting for 3-5% of the total mass of the fermentation broth of the Chinese wolfberry and glucose accounting for 2-4% of the total mass of the fermentation broth of the Chinese wolfberry into the enzymolysis solution, and performing constant volume and homogenization, wherein the homogenization pressure is 15-20 MPa, and the temperature is 50-70 ℃ to obtain a fermentation base material;

10. A fermented lycium barbarum juice produced by the method of any one of claims 1-9.