CN112674330A - Plant enzyme stock solution and preparation method thereof - Google Patents
Plant enzyme stock solution and preparation method thereof Download PDFInfo
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- CN112674330A CN112674330A CN202110072335.4A CN202110072335A CN112674330A CN 112674330 A CN112674330 A CN 112674330A CN 202110072335 A CN202110072335 A CN 202110072335A CN 112674330 A CN112674330 A CN 112674330A
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Abstract
The invention discloses a plant enzyme stock solution and a preparation method thereof, wherein the preparation method comprises the following steps: 1) preparing concentrated fruit and vegetable juice: mixing concentrated apple juice, concentrated pineapple juice, concentrated mango juice, concentrated longan juice, concentrated blueberry juice, concentrated mulberry juice, concentrated Hami melon juice, concentrated red grape juice, concentrated water chestnut juice, concentrated purple cabbage juice, white granulated sugar and water, and homogenizing to obtain concentrated fruit and vegetable juice; 2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method; 3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2), and inoculating the cooled concentrated fruit and vegetable juice into a direct vat set lactobacillus flora for fermentation to form fermentation liquor; 4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method; 5) canning: filling the fermentation liquor sterilized in the step 4) to prepare a plant enzyme stock solution; the plant ferment raw liquid can be supplied to markets for preparing plant ferment food.
Description
Technical Field
The invention relates to a plant enzyme stock solution and a preparation method thereof.
Background
At present, the pace of life is accelerated, most people are in sub-health state, and the concepts of improving immunity and health preservation are deeply focused. With the deepening of the cognition of the enzyme by consumers, the enzyme product is accepted by more and more consumer groups, and is expected to become an important choice for improving the health of sub-health people. The ferment stock solution is a substance which is composed of amino acid and has special biological activity, exists in all living animals and plants, is an essential substance for maintaining normal functions of organisms and life activities such as digesting food, repairing tissues and the like, and can condition the sub-health state of human bodies due to certain health care function of the ferment. The existing ferment is simple in production process, but the production period is long, and most of the ferment is prepared by fermenting various microorganisms existing in the air, so that putrefying bacteria are easy to breed or go moldy, and the pollution of pathogenic bacteria cannot be completely avoided even though the finished product is the ferment; simultaneously, do not master well to the control of fermentation condition and time in the production process of plant ferment, lead to effectively not keeping the ferment activity, the quality of unable management and control plant ferment. Therefore, food companies, merchants or families generally purchase plant enzyme stock solutions from the market and then process the plant enzyme stock solutions when preparing plant enzyme foods.
Disclosure of Invention
The invention aims to provide a plant ferment stock solution required by the market for preparing plant ferment food.
In order to achieve the purpose, the invention adopts the following technical scheme:
a plant enzyme stock solution and a preparation method thereof comprise the following steps:
1) preparing concentrated fruit and vegetable juice: the weight parts of the components are as follows: 15-20% of concentrated apple juice, 3-8% of concentrated pineapple juice, 1-3% of concentrated mango juice, 2-5% of concentrated longan juice, 3-6% of concentrated blueberry juice, 2-4% of concentrated mulberry juice, 3-6% of concentrated Hami melon juice, 5-9% of concentrated red grape juice, 5-10% of concentrated water chestnut juice, 3-7% of concentrated purple cabbage juice, 3-10% of white granulated sugar and the balance of water; mixing the above materials, and homogenizing to obtain concentrated fruit and vegetable juice;
2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method;
3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2) to 15-25 ℃, inoculating a direct vat set lactobacillus flora, and fermenting at the temperature of 15-25 ℃ for 14-20 h to form a fermentation liquid, wherein the inoculation amount of the direct vat set lactobacillus flora is 0.05-0.2% of the weight of the concentrated fruit and vegetable juice;
4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method;
5) canning: and (4) filling the fermentation liquor sterilized in the step 4) to obtain the plant enzyme stock solution.
The invention selects ten kinds of concentrated fruit and vegetable juice as fermentation substrate, the nutrition is rich and the flavor is good, besides abundant vitamin C, A, E and carotene, potassium, magnesium and cellulose, the invention also contains rare nutrient components-folic acid, carotene, calcium, lutein, amino acid and natural inositol, wherein, the selected various concentrated fruit and vegetable juice is obtained by external purchase, the concentrated fruit and vegetable juice is made by adopting a concentration method after fruits and vegetables are squeezed into raw juice and evaporating a part of water, the preparation of the concentrated fruit and vegetable juice is not the creative point of the invention, and the detailed description is not provided; the prepared concentrated fruit and vegetable juice is subjected to primary sterilization treatment by adopting a microwave sterilization method, so that the concentrated fruit and vegetable juice can be effectively prevented from browning, and the shelf life can be prolonged; the invention is fermented for 14-20 h at the temperature of 15-25 ℃, and fermented at low temperature for a long time, so that the tissue of plant cells is not damaged, the absorption rate can be improved, and the invention is delicious and light; the invention carries out secondary sterilization treatment on the prepared fermentation liquor by adopting an instantaneous high-temperature sterilization method, thereby avoiding destroying the nutrition and the flavor of the fermentation liquor and prolonging the shelf life at the same time. The plant enzyme stock solution prepared by the invention is canned and then stored at normal temperature, and is refrigerated at the temperature of 0-4 ℃ after being unsealed.
The technical scheme of the invention is further limited, the temperature of the homogenization treatment in the step 1) is 50-80 ℃, and the pressure is 30-40 MPa. The concentrated fruit and vegetable juice after homogenizing treatment has better fermentation effect.
The technical scheme of the invention is further limited, and the microwave sterilization time in the step 2) is 5-8 min. After microwave sterilization, the concentrated fruit and vegetable juice can be effectively sterilized without causing brown stain, and the quality of the concentrated fruit and vegetable juice is ensured.
The technical scheme of the invention is further limited, the direct-vat-set lactobacillus flora accessed in the step 3) is a mixed bacterium of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, bifidobacterium longum, lactobacillus helveticus and streptococcus thermophilus, wherein the viable count of each strain is the same. The direct-vat-set lactobacillus flora is subjected to symbiotic fermentation by selecting ten strains, can separate out more nutrient components, is beneficial to absorption of a human body, and has unique flavor.
The technical scheme of the invention is further limited, the temperature of the instantaneous high-temperature sterilization method in the step 4) is 120-128 ℃, and the sterilization time is 3-10 s. After instantaneous high-temperature sterilization, the fermentation liquor can be effectively sterilized without destroying the nutrition and flavor of the fermentation liquor, and the quality of the fermentation liquor is ensured.
The invention has the beneficial effects that: 1) the plant enzyme stock solution prepared by the invention can be supplied to the plant enzyme stock solution required by the market for manufacturing plant enzyme food.
2) The plant ferment stock solution prepared by the invention has rich nutrient components, can meet the requirements of people on different nutrients, has good solubility, and is suitable for being added into foods such as milk tea, cold drink, milk shake, fruit milk, fruit tea and the like.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
A plant enzyme stock solution and a preparation method thereof comprise the following steps:
1) preparing concentrated fruit and vegetable juice: the weight parts of the components are as follows: 18% of concentrated apple juice, 5% of concentrated pineapple juice, 2% of concentrated mango juice, 3% of concentrated longan juice, 4% of concentrated blueberry juice, 3% of concentrated mulberry juice, 4% of concentrated Hami melon juice, 7% of concentrated red grape juice, 8% of concentrated water chestnut juice, 5% of concentrated purple cabbage juice, 6% of white granulated sugar and 35% of water; mixing the above materials, and homogenizing to obtain concentrated fruit and vegetable juice;
2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method;
3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2) to 20 ℃, inoculating a direct vat set lactobacillus flora, and fermenting at the temperature of 20 ℃ for 17 hours to form a fermentation liquid, wherein the inoculation amount of the direct vat set lactobacillus flora is 0.1% of the weight of the concentrated fruit and vegetable juice;
4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method;
5) canning: and (4) filling the fermentation liquor sterilized in the step 4) to obtain the plant enzyme stock solution.
In this example, the temperature of the homogenization treatment in step 1) was 65 ℃ and the pressure was 35 MPa.
In this example, the time for microwave sterilization in step 2) was 6 min.
In this embodiment, the lactobacillus group inoculated in step 3) is a mixture of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, bifidobacterium longum, lactobacillus helveticus and streptococcus thermophilus, wherein the viable count of each strain is the same.
In this example, the temperature of the instantaneous high-temperature sterilization in step 4) was 124 ℃ and the sterilization time was 7 seconds.
Example 2
A plant enzyme stock solution and a preparation method thereof comprise the following steps:
1) preparing concentrated fruit and vegetable juice: the weight parts of the components are as follows: 15% of concentrated apple juice, 3% of concentrated pineapple juice, 1% of concentrated mango juice, 2% of concentrated longan juice, 3% of concentrated blueberry juice, 2% of concentrated mulberry juice, 3% of concentrated Hami melon juice, 5% of concentrated red grape juice, 5% of concentrated water chestnut juice, 3% of concentrated purple cabbage juice, 10% of white granulated sugar and 48% of water; mixing the above materials, and homogenizing to obtain concentrated fruit and vegetable juice;
2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method;
3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2) to 15 ℃, inoculating a direct vat set lactobacillus flora, and fermenting at the temperature of 15 ℃ for 20 hours to form a fermentation liquid, wherein the inoculation amount of the direct vat set lactobacillus flora is 0.05 percent of the weight of the concentrated fruit and vegetable juice;
4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method;
5) canning: and (4) filling the fermentation liquor sterilized in the step 4) to obtain the plant enzyme stock solution.
In this example, the temperature of the homogenization treatment in step 1) was 50 ℃ and the pressure was 40 MPa.
In this embodiment, the microwave sterilization time in step 2) is 5 min.
In this embodiment, the lactobacillus group inoculated in step 3) is a mixture of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, bifidobacterium longum, lactobacillus helveticus and streptococcus thermophilus, wherein the viable count of each strain is the same.
In this example, the temperature of the instantaneous high-temperature sterilization method in step 4) was 120 ℃ and the sterilization time was 10 seconds.
Example 3
A plant enzyme stock solution and a preparation method thereof comprise the following steps:
1) preparing concentrated fruit and vegetable juice: the weight parts of the components are as follows: 20% of concentrated apple juice, 8% of concentrated pineapple juice, 3% of concentrated mango juice, 5% of concentrated longan juice, 6% of concentrated blueberry juice, 4% of concentrated mulberry juice, 6% of concentrated Hami melon juice, 9% of concentrated red grape juice, 10% of concentrated water chestnut juice, 7% of concentrated purple cabbage juice, 3% of white granulated sugar and 19% of water; mixing the above materials, and homogenizing to obtain concentrated fruit and vegetable juice;
2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method;
3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2) to 15-25 ℃, inoculating a direct vat set lactobacillus flora, and fermenting at the temperature of 25 ℃ for 14h to form a fermentation liquid, wherein the inoculation amount of the direct vat set lactobacillus flora is 0.2% of the weight of the concentrated fruit and vegetable juice;
4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method;
5) canning: and (4) filling the fermentation liquor sterilized in the step 4) to obtain the plant enzyme stock solution.
In this example, the temperature of the homogenization treatment in step 1) was 80 ℃ and the pressure was 30 MPa.
In this embodiment, the microwave sterilization time in step 2) is 8 min.
In this embodiment, the lactobacillus group inoculated in step 3) is a mixture of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, bifidobacterium longum, lactobacillus helveticus and streptococcus thermophilus, wherein the viable count of each strain is the same.
In this example, the temperature of the instantaneous high-temperature sterilization in step 4) was 128 ℃ and the sterilization time was 3 seconds.
Claims (5)
1. A plant enzyme stock solution and a preparation method thereof are characterized in that: the method comprises the following steps:
1) preparing concentrated fruit and vegetable juice: the weight parts of the components are as follows: 15-20% of concentrated apple juice, 3-8% of concentrated pineapple juice, 1-3% of concentrated mango juice, 2-5% of concentrated longan juice, 3-6% of concentrated blueberry juice, 2-4% of concentrated mulberry juice, 3-6% of concentrated Hami melon juice, 5-9% of concentrated red grape juice, 5-10% of concentrated water chestnut juice, 3-7% of concentrated purple cabbage juice, 3-10% of white granulated sugar and the balance of water; mixing the above materials, and homogenizing to obtain concentrated fruit and vegetable juice;
2) primary sterilization: performing primary sterilization treatment on the concentrated fruit and vegetable juice prepared in the step 1) by adopting a microwave sterilization method;
3) inoculating bacteria and fermenting: cooling the concentrated fruit and vegetable juice sterilized in the step 2) to 15-25 ℃, inoculating a direct vat set lactobacillus flora, and fermenting at the temperature of 15-25 ℃ for 14-20 h to form a fermentation liquid, wherein the inoculation amount of the direct vat set lactobacillus flora is 0.05-0.2% of the weight of the concentrated fruit and vegetable juice;
4) secondary sterilization: performing secondary sterilization treatment on the fermentation liquor prepared in the step 3) by adopting an instantaneous high-temperature sterilization method;
5) canning: and (4) filling the fermentation liquor sterilized in the step 4) to obtain the plant enzyme stock solution.
2. The method according to claim 1, wherein the plant enzyme solution comprises: the temperature of the homogenization treatment in the step 1) is 50-80 ℃, and the pressure is 30-40 MPa.
3. The method according to claim 1, wherein the plant enzyme solution comprises: the microwave sterilization time in the step 2) is 5-8 min.
4. The plant ferment stock solution and the preparation method thereof according to claim 1, wherein the plant ferment stock solution comprises: the direct-vat-set lactobacillus flora inoculated in the step 3) is a mixed bacterium of lactobacillus acidophilus, lactobacillus plantarum, lactobacillus fermentum, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus casei, bifidobacterium lactis, bifidobacterium longum and lactobacillus helveticus and streptococcus thermophilus, wherein the viable count of each strain is the same.
5. The method according to claim 1, wherein the plant enzyme solution comprises: the temperature of the instantaneous high-temperature sterilization method in the step 4) is 120-128 ℃, and the sterilization time is 3-10 s.
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