CN113040306A - Longan sea-buckthorn fermented beverage and preparation method thereof - Google Patents
Longan sea-buckthorn fermented beverage and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The longan sea-buckthorn fermented beverage provided by the invention is suitable in taste, novel in product form and rich in nutritive value; the raw materials comprise 90 to 130 portions of plant juice, 1.5 to 2.5 portions of zymophyte agent, 3 to 5 portions of flavoring agent and 0.8 to 1.6 portions of stabilizing agent according to the weight portion; the plant juice in the raw materials is soaked in the multi-effect soaking solution for a period of time before pulping, so that the plant raw materials can effectively and fully absorb moisture, and plant cell walls are more easily broken during subsequent pulping; the beverage prepared by anaerobic fermentation has pleasant aroma by using the fermentation inoculant prepared from the lactobacillus plantarum and the pre-activated complex enzyme; in addition, a mode of inoculating the zymophyte agent by stages for fermentation is adopted, and meanwhile, a dispersing agent, a stabilizing agent and a flavoring agent are added, so that the fermentation is more thorough, and the taste, color and luster of the prepared fermented beverage are greatly improved.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a longan sea-buckthorn fermented beverage and a preparation method thereof.
Background
Longan is another name, is a famous and precious special product in the south subtropical zone of China, and historically has been called as "longan" or "north" ginseng ". The longan fruit (longan) is rich in nutrition, is popular with people from ancient times, is more regarded as a precious tonic, and has the effects of tonifying heart and spleen, tonifying qi and blood, calming mind and the like. The composition can be used for treating asthenia, palpitation, insomnia, amnesia, spleen deficiency, diarrhea, puerperal edema, listlessness, spontaneous perspiration, and night sweat. Therefore, the nourishing function is obvious.
Seabuckthorn is a natural plant rich in bioactive substances which is newly developed and applied in recent years. The fruit of spine is rich in nutrition, and according to the determination, the fruit contains active substances such as various vitamins, fatty acids, trace elements, linoleic acid, seabuckthorn flavone, superoxide and various amino acids required by human body. The vitamin content is rich, especially the VC content is high, and the vitamin is almost in the crowns of all fruits and vegetables. Each hundred grams of sea buckthorn fruits contain Vc as high as 800-850 mg, and the highest Vc can reach more than 2100mg, the sea buckthorn contains various amino acids, the sea buckthorn contains 8 essential amino acids for human bodies, and the content of V-E in the sea buckthorn juice is 2.9-18.4 mg/100 g. In addition, the raw juice of seabuckthorn also contains VK1, VA, VB1 and VB2, wherein VA carotene, gamma carotene and the like are originally contained, and the content of seabuckthorn is the highest in all berries. Therefore, it is called "vitamin treasury".
In recent years, with the improvement of living standard of people and the enhancement of health ideas of people, foods similar to longan, sea buckthorn and the like serving as homology of medicine and food are more and more concerned by people, and how to prepare the longan, the sea buckthorn and the food into a drink which is rich in nutrition and suitable for the public becomes one of the directions of research of a plurality of drink manufacturers. Therefore, the longan sea-buckthorn fermented beverage provided by the invention is suitable for taste, novel in product form and rich in nutritive value.
Disclosure of Invention
The invention aims to: providing a longan sea-buckthorn fermented beverage;
another object of the present invention is to: provides a preparation method of a longan sea-buckthorn fermented beverage.
The invention is realized by the following technical scheme: a longan sea-buckthorn fermented beverage comprises, by weight, 90-130 parts of plant juice, 1.5-2.5 parts of a fermentation microbial inoculum, 1-2 parts of a dispersing agent, 3-5 parts of a flavoring agent and 0.8-1.6 parts of a stabilizing agent; the preparation method comprises the following steps:
(1) and (3) pretreatment: taking plant juice, mixing with water according to the ratio of 1:1, stirring for 20-30min at the speed of 700r/min 400-;
(2) and high-temperature sterilization: sterilizing the mixed solution for 20-30min at the temperature of 110-120 ℃ under the condition of slow stirring to obtain sterilized mixed solution;
(3) and inoculating and fermenting: and transferring the sterilized mixed solution into a fermentation tank, and inoculating the fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain the fermented beverage.
The fermentation inoculant is inoculated in stages, specifically, the inoculation amount in the first stage is 30-50%, the inoculation amount in the second stage is 30-40%, and the rest is inoculated in the third stage;
the anaerobic fermentation lasts for 30-40 days in total, the first stage is the first 15 days, the second stage is the 16 th-25 th day, the third stage is the remaining time, the fermentation condition of the first stage is the temperature of 32-34 ℃, the oxygen content in the fermentation tank is controlled to be 0.8-1mg/L, the fermentation condition of the second stage is the temperature of 33-36 ℃, the oxygen content in the fermentation tank is controlled to be 0.5-0.8mg/L, the fermentation condition of the third stage is 36-38 ℃, and the oxygen content in the fermentation tank is controlled to be 0.2-0.5 mg/L.
The dispersing agent is added in the first stage, the stabilizing agent is added in the second stage, and the flavoring agent is added in the third stage.
The dispersing agent is algin;
the flavoring agent is one of crystal sugar, white granulated sugar and sucrose;
the stabilizer is hydroxylated modified xanthan gum in mass ratio, and the preparation method comprises the following steps: dissolving locust bean gum in 16-20 times of water, stirring, heating to 30-40 deg.C, adding 6-10% KOH solution dropwise, stirring for 1-2 hr, centrifuging, filtering, washing with anhydrous ethanol until pH is 7-8, ultraviolet sterilizing, lyophilizing, and pulverizing.
The plant juice comprises 90-120 parts of longan pulp, 80-100 parts of sea buckthorn fruit, 10-20 parts of liquorice, 8-12 parts of medlar, 6-10 parts of phaseolus calcaratus, 6-10 parts of spina date seed and 10-14 parts of polygonatum odoratum by weight, the raw materials are mixed and filled in a gauze bag, the gauze bag is soaked in a multi-effect soaking solution, the temperature is increased to 35-45 ℃, the constant temperature is kept for 2-4 hours, the gauze bag is taken out, clear water is repeatedly washed until no residue exists, the raw materials are taken out and placed in a beater, water with the weight of 2-3 times of the raw materials is added, beating is carried out, filter residue is removed, and the filtrate is the plant juice;
the preparation method of the multi-effect impregnating solution comprises the following steps of: 1-3: 1-3: 2-4 of absolute ethyl alcohol, tea saponin, azoxystrobin and a water absorption promoter, wherein the absolute ethyl alcohol, the tea saponin and the azoxystrobin are fully and uniformly stirred, 5-9 times of water with the temperature of 45-55 ℃ is added for diluted preparation, the mixture is uniformly stirred and naturally cooled to normal temperature to obtain a mixed solution a, and the mixed solution a is reserved for later use; dissolving the water absorption enhancer in water 10-20 times of the temperature of 30-40 deg.C, naturally cooling to normal temperature to obtain mixed solution b, and mixing the two mixed solutions;
the moisture absorption enhancer comprises the following components in percentage by mass of 5-8: 1-3: 6-9: 3-7 of corn stigma powder, food-grade chlorophyll powder, konjac flour and NaHCO3 solution; wherein the food grade chlorophyll powder is extracted from brown algae, deerhorn algae, green algae and siphonostegia in a mass ratio of 1:1:1: 1.
The culture method of the fermentation inoculum comprises the steps of selecting lactobacillus plantarum and coenzyme, blending the lactobacillus plantarum and the coenzyme according to the mass ratio of 5:1, inoculating the mixture into a culture medium mixed solution A, culturing at the temperature of 28-32 ℃, performing shake culture in a shaking table with the rotating speed of 200 plus 300rpm for 12-18 h, stopping the shake culture, standing for 18-24h, transferring a bacterial solution into a culture medium mixed solution B for continuous culture, culturing at the temperature of 30-36 ℃, performing shake culture in a shaking table with the rotating speed of 200 plus 300rpm for 32-56h, stopping the shake culture, and standing for 18-24h to obtain the fermentation inoculum;
the coenzyme is a preactivated complex enzyme, and the preparation method comprises the following steps of: 1, mixing the cellulase and the pectinase, putting the mixture into a vacuum bag, freezing the mixture at the low temperature of 0-5 ℃ for 2-4h, injecting an activating solution into the vacuum bag, activating the mixture at the low temperature for 12-24h, washing the mixture with pure water, and filtering the mixture to be neutral; wherein the activating solution is NaOH solution with the mass concentration of 3-7%.
The culture medium mixed solution A comprises 15-25 parts of peptone, 10-16 parts of agar powder, 2-6 parts of cyclodextrin, 4-8 parts of yeast liquid and 2-6 parts of NaCl, and the culture medium mixed solution B comprises 4-10 parts of glucose, 3-7 parts of sucrose, NH4NO30.5-0.9 part of Na2HPO40.2-0.4 part of trace element mixture and 1 part of trace element mixture;
the trace element mixture comprises: 0.2 part of CoCl2.6H2O, 0.2 part of MnCl2.4H2O, 20.05 parts of ZnCl20.05 part, 0.15 part of NiCl2.6H2O, 0.15 part of CuSO4.5H2O, 0.07 part of Na2MoO4.2H2O, 0.08 part of Na2SeO4.2H2O, 0.05 part of NiSO 4.6H 2O 0.05 and 40.05 parts of MgSO40.05.
The invention has the advantages that:
(1) the longan and sea-buckthorn fermented beverage provided by the invention is suitable in taste, novel in product form and rich in nutritive value;
(2) before pulping, plant juice in the raw materials is soaked in a multi-effect soaking solution for a period of time, so that the plant raw materials can effectively and fully absorb moisture, and plant cell walls are more easily broken during subsequent pulping;
(3) the drink fermented by anaerobic fermentation has pleasant fragrance by the fermentation inoculant prepared by the lactobacillus plantarum and the pre-activated complex enzyme;
(4) the mode of inoculating the zymophyte agent by stages for fermentation is adopted, and meanwhile, the dispersing agent, the stabilizing agent and the flavoring agent are supplemented, so that the fermentation is more thorough, and the taste, color and luster of the prepared fermented beverage are greatly improved.
In order to make the longan sea-buckthorn fermented beverage and the preparation method thereof more clear, the invention is further described with reference to the specific embodiments.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
Example 1
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 110 parts of plant juice, 2 parts of a fermentation microbial inoculum, 1.5 parts of a dispersing agent, 4 parts of a flavoring agent and 1.2 parts of a stabilizing agent; the preparation method comprises the following steps:
(1) and (3) pretreatment: taking plant juice, mixing with water according to the ratio of 1:1, stirring at 550r/min for 25min, standing for 25min, and stirring at 800r/min for 1.5h to obtain a mixed solution;
(2) and high-temperature sterilization: sterilizing the mixed solution at 115 deg.C for 25min under slowly stirring to obtain sterilized mixed solution;
(3) and inoculating and fermenting: and transferring the sterilized mixed solution into a fermentation tank, and inoculating the fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain the fermented beverage.
The fermentation inoculant is inoculated in stages, specifically, the inoculation amount in the first stage is 40%, the inoculation amount in the second stage is 35%, and the inoculation allowance in the third stage is the rest;
the anaerobic fermentation lasts for 35 days in total, the first stage is the first 15 days, the second stage is the 16 th to 25 th days, the third stage is the remaining time, the fermentation condition of the first stage is 33 ℃, the oxygen content in the fermentation tank is controlled to be 0.9mg/L, the fermentation condition of the second stage is 35 ℃, the oxygen content in the fermentation tank is controlled to be 0.6mg/L, the fermentation condition of the third stage is 37 ℃, and the oxygen content in the fermentation tank is controlled to be 0.3 mg/L.
The dispersing agent is added in the first stage, the stabilizing agent is added in the second stage, and the flavoring agent is added in the third stage.
The dispersing agent is algin; the flavoring agent is rock sugar;
the stabilizer is hydroxylated modified xanthan gum in mass ratio, and the preparation method comprises the following steps: dissolving locust bean gum in 18 times of water, stirring, heating to 35 deg.C, adding 8% KOH solution dropwise, stirring for 1.5 hr, centrifuging, filtering, washing with anhydrous ethanol until pH is 7.5, ultraviolet sterilizing, freeze drying, and pulverizing.
The plant juice comprises the following raw materials, by weight, 105 parts of longan pulp, 90 parts of sea-buckthorn fruit, 15 parts of liquorice, 10 parts of medlar, 8 parts of phaseolus calcaratus, 8 parts of spina date seed and 12 parts of polygonatum odoratum, the raw materials are blended and filled in a gauze bag, the gauze bag is soaked in a multi-effect soaking solution, the temperature is increased to 40 ℃, the constant temperature is kept for 3 hours, the gauze bag is taken out, clear water is repeatedly washed until no residue exists, the raw materials are taken out and placed in a beater, water with the weight being 2.5 times that of the raw materials is added, beating is carried out, filter residues are filtered, and the filtrate is the plant juice;
the preparation method of the multi-effect impregnating solution comprises the following steps of: 2: 2: 3, fully and uniformly stirring the absolute ethyl alcohol, the tea saponin and the azoxystrobin, adding water with the temperature of 7 times and 50 ℃ for diluted preparation, uniformly stirring, naturally cooling to normal temperature to obtain a mixed solution a, and reserving for later use; dissolving the water absorption enhancer in water with the temperature of 15 times of 35 ℃, naturally cooling to normal temperature to obtain a mixed solution b, and then uniformly mixing the two mixed solutions;
the moisture absorption enhancer comprises the following components in percentage by mass: 2: 8: 5, mixing corn stigma powder, food-grade chlorophyll powder, konjac flour and NaHCO3 solution as raw materials; wherein the food grade chlorophyll powder is extracted from brown algae, deerhorn algae, green algae and siphonostegia in a mass ratio of 1:1:1: 1.
The culture method of the fermentation inoculum comprises the steps of selecting lactobacillus plantarum and coenzyme, blending the lactobacillus plantarum and the coenzyme according to the mass ratio of 5:1, inoculating the mixture into a culture medium mixed solution A, culturing at the temperature of 30 ℃, performing shake culture in a shaking table with the rotation speed of 250rpm for 15 hours, stopping shake, standing for 21 hours, transferring a bacterial solution into a culture medium mixed solution B for continuous culture, culturing at the temperature of 33 ℃, performing shake culture in a shaking table with the rotation speed of 250rpm for 44 hours, stopping shake, and standing for 21 hours to obtain the fermentation inoculum;
the coenzyme is a preactivated complex enzyme, and the preparation method comprises the following steps of: 1, mixing the cellulase and the pectinase, placing the mixture in a vacuum bag, freezing the mixture at the low temperature of 2 ℃ for 3 hours, injecting an activating solution into the vacuum bag, activating the mixture at the low temperature for 18 hours, washing the mixture with pure water, and filtering the mixture to be neutral; wherein the activating solution is NaOH solution with the mass concentration of 5%.
The culture medium mixed solution A comprises 20 parts of peptone, 13 parts of agar powder, 4 parts of cyclodextrin, 6 parts of yeast liquid and 4 parts of NaCl, and the culture medium mixed solution B comprises 7 parts of glucose, 5 parts of sucrose, NH4NO30.7, Na2HPO40.3 and 1 part of trace element mixture
The trace element mixture comprises: 0.2 part of CoCl2.6H2O, 0.2 part of MnCl2.4H2O, 20.05 parts of ZnCl20.05 part, 0.15 part of NiCl2.6H2O, 0.15 part of CuSO4.5H2O, 0.07 part of Na2MoO4.2H2O, 0.08 part of Na2SeO4.2H2O, 0.05 part of NiSO 4.6H 2O 0.05 and 40.05 parts of MgSO40.05.
Example 2
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 90 parts of plant juice, 1.5 parts of a zymophyte agent, 1 part of a dispersing agent, 5 parts of a flavoring agent and 1.6 parts of a stabilizing agent; the preparation method comprises the following steps:
(1) and (3) pretreatment: taking plant juice, mixing with water according to the ratio of 1:1, stirring at 700r/min for 20min, standing for 20min, and stirring at 600r/min for 2h to obtain a mixed solution;
(2) and high-temperature sterilization: sterilizing the mixed solution at 120 deg.C for 30min under slowly stirring to obtain sterilized mixed solution;
(3) and inoculating and fermenting: and transferring the sterilized mixed solution into a fermentation tank, and inoculating the fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain the fermented beverage.
The fermentation inoculant is inoculated in stages, specifically, the inoculation amount in the first stage is 30%, the inoculation amount in the second stage is 30%, and the inoculation allowance in the third stage is the rest;
the anaerobic fermentation lasts for 30 days in total, the first stage is the first 15 days, the second stage is the 16 th to 25 th days, the third stage is the remaining time, the fermentation condition of the first stage is 34 ℃, the oxygen content in the fermentation tank is controlled to be 1mg/L, the fermentation condition of the second stage is 36 ℃, the oxygen content in the fermentation tank is controlled to be 0.5mg/L, the fermentation condition of the third stage is 36 ℃, and the oxygen content in the fermentation tank is controlled to be 0.2 mg/L.
The dispersing agent is added in the first stage, the stabilizing agent is added in the second stage, and the flavoring agent is added in the third stage.
The dispersing agent is algin; the flavoring agent is white granulated sugar;
the stabilizer is hydroxylated modified xanthan gum in mass ratio, and the preparation method comprises the following steps: dissolving locust bean gum in 16 times of water, stirring, heating to 30 deg.C, adding 6% KOH solution dropwise, stirring for 1 hr, centrifuging, filtering, washing with anhydrous ethanol until pH is 7, ultraviolet sterilizing, freeze drying, and pulverizing.
The plant juice comprises 90 parts of longan pulp, 80 parts of sea-buckthorn fruit, 10 parts of liquorice, 8 parts of medlar, 6 parts of phaseolus calcaratus, 6 parts of spina date seed and 10 parts of polygonatum odoratum by weight, the raw materials are mixed and filled in a gauze bag, the gauze bag is soaked in a multi-effect soaking solution, the temperature is increased to 35 ℃, the constant temperature is kept for 2 hours, the gauze bag is taken out, clear water is repeatedly washed until no residue exists, the raw materials are taken out and placed in a beater, water with the weight 2 times of the weight of the raw materials is added, the beating is carried out, filter residues are filtered, and the filtrate is the plant juice;
the preparation method of the multi-effect impregnating solution comprises the following steps of: 3: 3: 4, taking absolute ethyl alcohol, tea saponin, azoxystrobin and a moisture absorption promoter as raw materials, fully and uniformly stirring the absolute ethyl alcohol, the tea saponin and the azoxystrobin, adding 9 times of water with the temperature of 55 ℃ for dilute preparation, uniformly stirring, naturally cooling to normal temperature to obtain a mixed solution a, and reserving for later use; dissolving the water absorption enhancer in water with the temperature of 20 times of 40 ℃, naturally cooling to normal temperature to obtain a mixed solution b, and then uniformly mixing the two mixed solutions;
the moisture absorption enhancer comprises the following components in percentage by mass of 5: 1: 6: 3, mixing the corn stigma powder, the food-grade chlorophyll powder, the konjac flour and a NaHCO3 solution as raw materials; wherein the food grade chlorophyll powder is extracted from brown algae, deerhorn algae, green algae and siphonostegia in a mass ratio of 1:1:1: 1.
The culture method of the fermentation inoculum comprises the steps of selecting lactobacillus plantarum and coenzyme, blending the lactobacillus plantarum and the coenzyme according to the mass ratio of 5:1, inoculating the mixture into a culture medium mixed solution A, culturing at the temperature of 32 ℃, performing shake culture in a shaking table with the rotating speed of 300rpm for 18 hours, stopping shake, standing for 24 hours, transferring a bacterial solution into a culture medium mixed solution B for continuous culture, culturing at the temperature of 36 ℃, performing shake culture in a shaking table with the rotating speed of 300rpm for 56 hours, stopping shake, and standing for 24 hours to obtain the fermentation inoculum;
the coenzyme is a preactivated complex enzyme, and the preparation method comprises the following steps of: 1, mixing the cellulase and the pectinase, placing the mixture in a vacuum bag, freezing at the low temperature of 0 ℃ for 2 hours, injecting an activating solution into the vacuum bag, activating at the low temperature for 12 hours, washing with pure water, and filtering to be neutral; wherein the activating solution is NaOH solution with the mass concentration of 3%.
The culture medium mixed solution A comprises 15 parts of peptone, 10 parts of agar powder, 2 parts of cyclodextrin, 4 parts of yeast liquid and 2 parts of NaCl, and the culture medium mixed solution B comprises 4 parts of glucose, 3 parts of sucrose, NH4NO30.5 parts of Na2HPO40.2 parts of trace element mixture and 1 part of trace element mixture;
the rest is the same as example 1.
Example 3
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 130 parts of plant juice, 2.5 parts of a zymophyte agent, 2 parts of a dispersing agent, 3 parts of a flavoring agent and 0.8 part of a stabilizing agent; the preparation method comprises the following steps:
(1) and (3) pretreatment: taking plant juice, mixing with water according to the ratio of 1:1, stirring at 400r/min for 30min, standing for 30min, and stirring at 1000r/min for 1h to obtain a mixed solution;
(2) and high-temperature sterilization: sterilizing the mixed solution at 110 deg.C for 20min under slowly stirring to obtain sterilized mixed solution;
(3) and inoculating and fermenting: and transferring the sterilized mixed solution into a fermentation tank, and inoculating the fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain the fermented beverage.
The fermentation inoculum is inoculated in stages, specifically, the inoculation amount in the first stage is 50%, the inoculation amount in the second stage is 40%, and the inoculation allowance in the third stage is added;
the anaerobic fermentation lasts for 40 days in total, the first stage is the first 15 days, the second stage is the 16 th to 25 th days, the third stage is the remaining time, the fermentation condition of the first stage is 32 ℃, the oxygen content in the fermentation tank is controlled to be 0.8mg/L, the fermentation condition of the second stage is 33 ℃, the oxygen content in the fermentation tank is controlled to be 0.8mg/L, the fermentation condition of the third stage is 38 ℃, and the oxygen content in the fermentation tank is controlled to be 0.5 mg/L.
The dispersing agent is added in the first stage, the stabilizing agent is added in the second stage, and the flavoring agent is added in the third stage.
The dispersing agent is algin; the flavoring agent is sucrose;
the stabilizer is hydroxylated modified xanthan gum in mass ratio, and the preparation method comprises the following steps: dissolving locust bean gum in 20 times of water, stirring, heating to 40 deg.C, adding 10% KOH solution dropwise, stirring for 2 hr, centrifuging, filtering, washing with anhydrous ethanol until pH is 8, ultraviolet sterilizing, freeze drying, and pulverizing.
The plant juice comprises the following raw materials, by weight, 120 parts of longan pulp, 100 parts of sea-buckthorn fruit, 20 parts of liquorice, 12 parts of medlar, 10 parts of phaseolus calcaratus, 10 parts of spina date seed and 14 parts of polygonatum odoratum, the raw materials are blended and filled in a gauze bag, the gauze bag is soaked in a multi-effect soaking solution, the temperature is increased to 5 ℃, the constant temperature is kept for 4 hours, the gauze bag is taken out, clear water is repeatedly washed until no residue exists, the raw materials are taken out and placed in a beater, water with the weight being 3 times that of the raw materials is added, the beating is carried out, filter residues are filtered, and the filtrate is the plant;
the preparation method of the multi-effect impregnating solution comprises the following steps of: 1:1: 2, firstly, fully and uniformly stirring the absolute ethyl alcohol, the tea saponin and the azoxystrobin, adding water with the temperature of 5 times and 45 ℃ for diluted preparation, uniformly stirring, naturally cooling to normal temperature to obtain a mixed solution a, and reserving for later use; dissolving the water absorption enhancer in water with the temperature of 10 times of 30 ℃, naturally cooling to normal temperature to obtain a mixed solution b, and then uniformly mixing the two mixed solutions;
the moisture absorption enhancer comprises the following components in percentage by mass: 3: 9: 7, mixing corn stigma powder, food-grade chlorophyll powder, konjac powder and NaHCO3 solution as raw materials; wherein the food grade chlorophyll powder is extracted from brown algae, deerhorn algae, green algae and siphonostegia in a mass ratio of 1:1:1: 1.
The culture method of the fermentation inoculum comprises the steps of selecting lactobacillus plantarum and coenzyme, blending the lactobacillus plantarum and the coenzyme according to the mass ratio of 5:1, inoculating the mixture into a culture medium mixed solution A, culturing at 28 ℃, performing shake culture in a shaking table at the rotating speed of 200rpm for 12 hours, stopping shake, standing for 18 hours, transferring a bacterial solution into a culture medium mixed solution B for continuous culture, culturing at 30 ℃, performing shake culture in a shaking table at the rotating speed of 200rpm for 32 hours, stopping shake, and standing for 18 hours to obtain the fermentation inoculum;
the coenzyme is a preactivated complex enzyme, and the preparation method comprises the following steps of: 1, mixing the cellulase and the pectinase, placing the mixture in a vacuum bag, freezing the mixture at the low temperature of 5 ℃ for 4 hours, injecting an activating solution into the vacuum bag, activating the mixture at the low temperature for 24 hours, washing the mixture with pure water, and filtering the mixture to be neutral; wherein the activating solution is NaOH solution with mass concentration of 7%.
The culture medium mixed solution A comprises 25 parts of peptone, 16 parts of agar powder, 6 parts of cyclodextrin, 8 parts of yeast liquid and 6 parts of NaCl, and the culture medium mixed solution B comprises 10 parts of glucose, 7 parts of sucrose, NH4NO30.9 parts of Na2HPO40.4 parts of trace element mixture and 1 part of trace element mixture;
the rest is the same as example 1.
Example 4
A longan sea-buckthorn fermented beverage comprises 89 parts of plant juice, 2 parts of zymophyte agent, 1.5 parts of dispersing agent, 4 parts of flavoring agent and 1.2 parts of stabilizing agent by weight;
the rest is the same as example 1.
Example 5
A longan sea-buckthorn fermented beverage comprises the raw materials of, by weight, 131 parts of plant juice, 2 parts of a zymophyte agent, 1.5 parts of a dispersing agent, 4 parts of a flavoring agent and 1.2 parts of a stabilizing agent;
the rest is the same as example 1.
Example 6
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 110 parts of plant juice, 1 part of a zymophyte agent, 1.5 parts of a dispersing agent, 4 parts of a flavoring agent and 1.2 parts of a stabilizing agent;
the rest is the same as example 1.
Example 7
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 110 parts of plant juice, 3 parts of a zymophyte agent, 1.5 parts of a dispersing agent, 4 parts of a flavoring agent and 1.2 parts of a stabilizing agent;
the rest is the same as example 1.
Example 8
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 110 parts of plant juice, 2 parts of a zymophyte agent, 0.5 part of a dispersing agent, 2.5 parts of a flavoring agent and 0.7 part of a stabilizing agent;
the rest is the same as example 1.
Example 9
A longan sea-buckthorn fermented beverage comprises raw materials, by weight, 110 parts of plant juice, 2 parts of a zymophyte agent, 2.5 parts of a dispersing agent, 5.5 parts of a flavoring agent and 1.7 parts of a stabilizing agent;
the rest is the same as example 1.
Example 10
A longan sea-buckthorn fermented beverage is specifically prepared by the following steps (3):
inoculating and fermenting: transferring the sterilized mixed solution, a dispersing agent, a stabilizing agent and a flavoring agent into a fermentation tank, and inoculating a fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain a fermented beverage;
the rest is the same as example 1.
Example 11
A longan fructus Hippophae fermented beverage is prepared by adding dispersant at the first stage, adding flavoring agent at the second stage, and adding stabilizer at the third stage;
the rest is the same as example 1.
Example 12
A longan fructus Hippophae fermented beverage is prepared by adding stabilizer at the first stage, adding dispersant at the second stage, and adding flavoring agent at the third stage;
the rest is the same as example 1.
Example 13
A longan fructus Hippophae fermented beverage is prepared by adding stabilizer at the first stage, adding flavoring agent at the second stage, and adding dispersant at the third stage;
the rest is the same as example 1.
Example 14
A longan fructus Hippophae fermented beverage is prepared by adding flavoring agent at the first stage, adding dispersant at the second stage, and adding stabilizer at the third stage;
the rest is the same as example 1.
Example 15
A longan fructus Hippophae fermented beverage is prepared by adding flavoring agent at the first stage, stabilizer at the second stage, and dispersant at the third stage;
the rest is the same as example 1.
Example 16
A longan fructus Hippophae fermented beverage is prepared by adding xanthan gum as stabilizer;
the rest is the same as example 1.
Example 17
A longan sea-buckthorn fermented beverage is prepared by mixing a multi-effect soaking solution used for preparing plant juice with a mass ratio of 1: 2: 2: 1, absolute ethyl alcohol, tea saponin, azoxystrobin and a water absorption promoter are taken as raw materials;
the rest is the same as example 1.
Example 18
A longan sea-buckthorn fermented beverage is prepared by mixing a multi-effect soaking solution used for preparing plant juice with a mass ratio of 1: 2: 2: 5, absolute ethyl alcohol, tea saponin, azoxystrobin and a water absorption promoter are taken as raw materials;
the rest is the same as example 1.
Example 19
A longan sea-buckthorn fermented beverage is prepared by a culture method of a fermentation microbial inoculum, wherein the fermentation microbial inoculum is prepared by inoculating lactobacillus plantarum in a culture medium mixed solution A at a culture temperature of 30 ℃, performing shake culture in a shaking table with a rotation speed of 250rpm for 15 hours, stopping shake culture, standing for 21 hours, transferring a bacterial solution to a culture medium mixed solution B for continuous culture, performing shake culture at a culture temperature of 33 ℃, performing shake culture in a shaking table with a rotation speed of 250rpm for 44 hours, stopping shake culture, and standing for 21 hours to obtain the fermentation microbial inoculum;
the rest is the same as example 1.
Example 20
A longan sea-buckthorn fermented beverage is prepared from longan sea-buckthorn,
wherein the culture raw material coenzyme of the fermentation inoculum is 1:1, the cellulase and pectinase compound enzyme is not subjected to pre-activation treatment;
the rest is the same as example 1.
Test of
Test 1 sensory evaluation
20 persons with experience of sensory evaluation in the beverage industry are selected to perform sensory evaluation on the longan and sea buckthorn fermented beverage prepared by the scheme of each embodiment, the evaluation standard is shown in table 1, the evaluation result is shown in table 2, the sensory evaluation more than 90 is a high-quality product, 80-90 is a qualified product, and the sensory evaluation less than 80 is a defective product.
TABLE 1 sensory evaluation criteria
TABLE 2 sensory evaluation comparison of longan and sea-buckthorn fermented beverage of the invention
From the sensory evaluation comparison of table 2 above, it can be seen that:
(1) the sensory evaluation comparison of the longan and sea-buckthorn fermented beverage prepared by the method of each embodiment is better in the embodiments 1, 2 and 3, and particularly, the comprehensive score of the embodiment 1 is highest;
(2) the quality of the longan and sea-buckthorn fermented beverage is greatly influenced by the proportion of the raw materials, which can be seen from the embodiment 4-9;
(3) comparative example 1, example 10 did not use staged inoculation of fermentation inoculum and dispersion, stabilizer, flavoring agent for fermentation, and the results are far from the former; the order of addition of the dispersing agent, stabilizer, and flavoring agent is also of greater effect, with the difference being evident from the comparison of example 1 with examples 11-15.
(4) The water absorption accelerant of the multiple-effect soaking liquid used in the preparation of the plant juice is proportioned, so that the quality of the beverage is directly influenced, and the comparison between the embodiment 1 and the embodiments 17 and 18 can be obtained;
(5) the effect and influence of the fermentation inoculum are obvious, and the reason is that the coenzyme is not blended with lactobacillus pseudolactis when the fermentation inoculum of the example 19 is cultured, while the coenzyme which is a culture raw material of the fermentation inoculum is not pre-activated in the example 20 is obviously shown by comparing the example 1 with the examples 19 and 20.
Test 2 storage stability
The longan sea-buckthorn fermented beverages prepared according to the methods of examples 1 to 3 and 8 to 16 were analyzed and compared with respect to storage stability before and after storage, and are specifically summarized in the following table 3:
TABLE 3 comparison of storage stability of longan and sea-buckthorn fermented beverages
From the results of table 3 above, it can be found that the dispersing agent, the stabilizer and the flavoring agent and their addition order have a significant effect on the storage stability of the longan sea-buckthorn fermented beverage.
Claims (10)
1. A longan sea-buckthorn fermented beverage is characterized in that: the raw materials comprise, by weight, 90-130 parts of plant juice, 1.5-2.5 parts of zymophyte agent, 1-2 parts of dispersing agent, 3-5 parts of flavoring agent and 0.8-1.6 parts of stabilizing agent.
2. The longan sea-buckthorn fermented beverage of claim 1, which is characterized in that: the preparation method of the longan sea-buckthorn fermented beverage comprises the following steps:
(1) and (3) pretreatment: taking plant juice, mixing with water according to the ratio of 1:1, stirring for 20-30min at the speed of 700r/min 400-;
(2) and high-temperature sterilization: sterilizing the mixed solution for 20-30min at the temperature of 110-120 ℃ under the condition of slow stirring to obtain sterilized mixed solution;
(3) and inoculating and fermenting: and transferring the sterilized mixed solution into a fermentation tank, and inoculating the fermentation microbial inoculum into the sterilized mixed solution in stages for anaerobic fermentation to obtain the fermented beverage.
3. The longan sea-buckthorn fermented beverage of claim 2, which is characterized in that: the fermentation inoculant is inoculated in stages, specifically, the inoculation amount in the first stage is 30-50%, the inoculation amount in the second stage is 30-40%, and the rest is inoculated in the third stage.
4. The longan sea-buckthorn fermented beverage of claim 2, which is characterized in that: the anaerobic fermentation lasts for 30-40 days in total, the first stage is the first 15 days, the second stage is the 16 th-25 th day, the third stage is the remaining time, the fermentation condition of the first stage is the temperature of 32-34 ℃, the oxygen content in the fermentation tank is controlled to be 0.8-1mg/L, the fermentation condition of the second stage is the temperature of 33-36 ℃, the oxygen content in the fermentation tank is controlled to be 0.5-0.8mg/L, the fermentation condition of the third stage is 36-38 ℃, and the oxygen content in the fermentation tank is controlled to be 0.2-0.5 mg/L.
5. The longan sea-buckthorn fermented beverage of claim 1, which is characterized in that: the dispersing agent is added in the first stage, the stabilizing agent is added in the second stage, and the flavoring agent is added in the third stage;
the dispersing agent is algin;
the flavoring agent is one of crystal sugar, white granulated sugar and sucrose;
the stabilizer is hydroxylated modified xanthan gum in mass ratio, and the preparation method comprises the following steps: dissolving locust bean gum in 16-20 times of water, stirring, heating to 30-40 deg.C, adding 6-10% KOH solution dropwise, stirring for 1-2 hr, centrifuging, filtering, washing with anhydrous ethanol until pH is 7-8, ultraviolet sterilizing, lyophilizing, and pulverizing.
6. The longan sea-buckthorn fermented beverage of claim 1, which is characterized in that: the plant juice comprises, by weight, 90-120 parts of longan pulp, 80-100 parts of sea buckthorn fruit, 10-20 parts of liquorice, 8-12 parts of medlar, 6-10 parts of phaseolus calcaratus, 6-10 parts of spina date seed and 10-14 parts of polygonatum odoratum, the raw materials are mixed and filled in a gauze bag, the gauze bag is soaked in a multi-effect soaking solution, the temperature is increased to 35-45 ℃, the constant temperature is kept for 2-4 hours, the gauze bag is taken out, clear water is repeatedly washed until no residue exists, the raw materials are taken out and placed in a beater, water in an amount which is 2-3 times of the weight of the raw materials is added, beating is carried out, filter residue is removed, and the filtrate is the plant juice.
7. The longan sea-buckthorn fermented beverage of claim 6, which is characterized in that: the preparation method of the multi-effect impregnating solution comprises the following steps of: 1-3: 1-3: 2-4 of absolute ethyl alcohol, tea saponin, azoxystrobin and a water absorption promoter, wherein the absolute ethyl alcohol, the tea saponin and the azoxystrobin are fully and uniformly stirred, 5-9 times of water with the temperature of 45-55 ℃ is added for diluted preparation, the mixture is uniformly stirred and naturally cooled to normal temperature to obtain a mixed solution a, and the mixed solution a is reserved for later use; dissolving the water absorption enhancer in water 10-20 times of the temperature of 30-40 deg.C, naturally cooling to normal temperature to obtain mixed solution b, and mixing the two mixed solutions; wherein the moisture absorption enhancer comprises the following components in percentage by mass of 5-8: 1-3: 6-9: 3-7 of corn stigma powder, food-grade chlorophyll powder, konjac flour and NaHCO3 solution; wherein the food grade chlorophyll powder is extracted from brown algae, deerhorn algae, green algae and siphonostegia in a mass ratio of 1:1:1: 1.
8. The longan sea-buckthorn fermented beverage of claim 1, which is characterized in that: the culture method of the fermentation inoculum comprises the steps of selecting lactobacillus plantarum and coenzyme, blending the lactobacillus plantarum and the coenzyme according to the mass ratio of 5:1, inoculating the mixture into a culture medium mixed solution A, culturing at the temperature of 28-32 ℃, carrying out shake culture in a shaking table with the rotating speed of 200 plus 300rpm for 12-18 h, stopping shake culture, standing for 18-24h, transferring a bacterial solution into a culture medium mixed solution B for continuous culture, culturing at the temperature of 30-36 ℃, carrying out shake culture in a shaking table with the rotating speed of 200 plus 300rpm for 32-56h, stopping shake culture, and standing for 18-24h to obtain the fermentation inoculum.
9. The longan sea-buckthorn fermented beverage of claim 8, which is characterized in that: the coenzyme is a preactivated complex enzyme, and the preparation method comprises the following steps of: 1, mixing the cellulase and the pectinase, putting the mixture into a vacuum bag, freezing the mixture at the low temperature of 0-5 ℃ for 2-4h, injecting an activating solution into the vacuum bag, activating the mixture at the low temperature for 12-24h, washing the mixture with pure water, and filtering the mixture to be neutral; wherein the activating solution is NaOH solution with the mass concentration of 3-7%.
10. The longan sea-buckthorn fermented beverage of claim 8, which is characterized in that: the culture medium mixed solution A comprises 15-25 parts of peptone, 10-16 parts of agar powder, 2-6 parts of cyclodextrin, 4-8 parts of yeast liquid and 2-6 parts of NaCl, and the culture medium mixed solution B comprises 4-10 parts of glucose, 3-7 parts of sucrose, NH4NO30.5-0.9 part of Na2HPO40.2-0.4 part of trace element mixture and 1 part of trace element mixture; wherein the mixture of trace elements comprises: 0.2 part of CoCl2.6H2O, 0.2 part of MnCl2.4H2O, 20.05 parts of ZnCl20.05 part, 0.15 part of NiCl2.6H2O, 0.15 part of CuSO4.5H2O, 0.07 part of Na2MoO4.2H2O, 0.08 part of Na2SeO4.2H2O, 0.05 part of NiSO 4.6H 2O 0.05 and 40.05 parts of MgSO40.05.
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| CN114376132A (en) * | 2021-12-28 | 2022-04-22 | 海南达力摇科技有限公司 | Fermented honey health-care beverage and preparation method thereof |
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