CN113142447A - Nitraria tangutorum bobr ferment and preparation method thereof - Google Patents
Nitraria tangutorum bobr ferment and preparation method thereof Download PDFInfo
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- CN113142447A CN113142447A CN202110422605.XA CN202110422605A CN113142447A CN 113142447 A CN113142447 A CN 113142447A CN 202110422605 A CN202110422605 A CN 202110422605A CN 113142447 A CN113142447 A CN 113142447A
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- lactobacillus
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- tangutorum bobr
- nitraria tangutorum
- nitraria
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Images
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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
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
- A23K10/12—Animal feeding-stuffs obtained by microbiological or biochemical processes by fermentation of natural products, e.g. of vegetable material, animal waste material or biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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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
- A23L2/70—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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- 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
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- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2400/00—Lactic or propionic acid bacteria
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
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Abstract
The invention discloses a nitraria tangutorum bobr ferment which is prepared by preparing fermented raw pulp from dried nitraria tangutorum bobr and performing anaerobic fermentation on the fermented raw pulp by using lactobacillus compositus; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri; the compoundThe concentration of the strain freeze-dried powder of the lactobacillus reuteri is 109‑1010CFU/g. The lactobacillus plantarum, the lactobacillus acidophilus, the lactobacillus casei and the lactobacillus reuteri can better preserve nutrients in the nitraria tangutorum bobr, the obtained nitraria tangutorum bobr ferment can adjust various physiological functions of a human body and improve the health of the human body, simultaneously removes the raw and astringent taste and the unpleasant smell of the dried nitraria tangutorum bobr, increases unique fermentation aroma while keeping the flavor of the nitraria tangutorum bobr, has smooth mouthfeel and is sweet and sour, and palatable, so that the nitraria tangutorum bobr juice is developed into a popular beverage with a unique health care function from common regional little nutritional food, and the product technology content is high.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to nitraria tangutorum bobr ferment and a preparation method thereof.
Background
The nitraria tangutorum bobr is mostly distributed in arid areas, nitraria tangutorum bobr fruits have high nutritional value and medicinal value, the nitraria tangutorum bobr fruits have the effects of invigorating the stomach and tonifying the spleen, nourishing yin and moisturizing the lung, promoting blood circulation to promote digestion and the like, and are mainly used for treating diseases such as weakness of the spleen and the stomach, dyspepsia, neurasthenia and the like in folks. Modern scientific researches prove that the nitraria tangutorum bobr contains rich anthocyanin, polyphenol, flavone and other components, so that the nitraria tangutorum bobr has the effects of resisting oxidation, resisting fatigue, resisting anoxia, reducing blood fat, preventing and treating arteriosclerosis and the like. The nitraria tangutorum bobr is sour, sweet and delicious, is commonly called as 'desert cherry', and the processed food has the functions of nutrition and health care.
Although there are many conventional nitraria tangutorum bobr and functional food development at the present stage, the method is limited by relatively complicated fermentation equipment and process technology, and the research on nitraria tangutorum bobr health-care functional enzymes is still very little, so that the method has good research and commercial prospects. In recent years, lactobacillus ferment fermented beverage is popular with people, and the modern microbiology reveals that lactobacillus is very beneficial to human health. The fermented fruit enzyme well preserves nutrients, can adjust various physiological functions of human bodies, improves the health of the human bodies, removes the raw astringency and the unpleasant smell of the dried nitraria tangutorum bobr, maintains the flavor of the nitraria tangutorum bobr, increases the unique fermented aroma, has smooth mouthfeel and palatable sour and sweet taste, enables the nitraria tangutorum bobr to be developed into a popular drink with unique health care function from common regional nutrient foods of the little people, and has high product technical content.
At present, enzyme products with health care functions are well accepted by consumers in the market, but the types of the products are limited, and the quality of the products is uneven. The novel nitraria tangutorum bobr ferment breaks a mode of fermenting ferment products by using traditional conventional fruit raw materials, adopts nitraria tangutorum bobr as a main raw material for fermentation in desert areas, and adopts a composite lactobacillus anaerobic fermentation technology to prepare the novel ferment product integrating the nutrient essence of the nitraria tangutorum bobr and the functions of lactobacillus fermented bioactive substances. The lactobacillus fermentation has more influence factors, and compared with other products of the same type, the hygienic requirement and the nutritional value requirement of the fermentation enzyme are relatively higher, the production needs not only the operation specification but also the support of correct fermentation technology, and the research on high-quality fermentation strains and suitable fermentation processes is very important. The lactobacillus has various types, and the required fermentation effect cannot be achieved if the lactobacillus is not selected properly.
For example, the patent number is 2016106254443, which is a Chinese patent named Nitraria sibirica pall lactic acid bacteria fermented beverage and a preparation method thereof. It adopts plant lactobacillus, acidophilus lactobacillus and bifidus lactobacillus to carry out anaerobic fermentation, and adopts MRS liquid culture medium to carry out culture. The compound strain cultured by the method is easy to infect other mixed bacteria, so that great fund and technology are required to be invested for culturing the compound strain to obtain purer compound lactobacillus. In addition, the process of anaerobic fermentation by using the combined lactobacillus complex is uncontrollable, and excessive fermentation is easy to occur, so that the flavor and the taste of the ferment are influenced.
Disclosure of Invention
The invention aims to solve the problem that an innovative scheme is provided aiming at the defects in the prior art, and provides a process for preparing nitraria tangutorum bobr ferment through fermentation, which is relatively simple and feasible, relatively controllable in fermentation process and convenient for large-scale and industrial fermentation.
In order to solve the problems, the invention adopts the following scheme: a nitraria tangutorum bobr ferment is characterized in that the nitraria tangutorum bobr ferment is prepared by preparing fermented raw pulp from dried nitraria tangutorum bobr and then performing anaerobic fermentation on the fermented raw pulp by using composite lactobacillus; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri; the composite lactobacillus is strain lyophilized powder with concentration of 109 -1010 CFU/g。
Further, the nitraria tangutorum bobr ferment is characterized in that strain freeze-dried powders of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri are mixed and inoculated in a ratio of 1:1:1:1 or 2:1:1:2 or 2:2:1:1 or 2:2:1: 2.
Further, according to the above design scheme, the nitraria tangutorum bobr ferment is characterized in that the anaerobic fermentation conditions are as follows: the inoculation amount is 0.1-0.5 wt%, the fermentation temperature is 30-38 ℃, the liquid loading amount is 60-75 wt%, and the fermentation time is 12-36 h.
Further, the nitraria tangutorum bobr ferment is characterized in that the preparation method for preparing the fermented raw juice from the dried nitraria tangutorum bobr comprises the following steps: cleaning the dry nitraria tangutorum bobr fruits by using water, removing impurities, soaking the dry nitraria tangutorum bobr fruits for 12 to 24 hours by using water at the temperature of 40 to 60 ℃, wherein the solid-to-liquid ratio of the soaking is 1:4 to 1: 9; pulping and removing cores; adding whey powder or skimmed milk powder or soybean milk powder 1-5%, stirring and mixing; boiling at 100 deg.C under normal pressure for 20-40min to obtain fermented stock.
Further, the nitraria tangutorum bobr ferment is characterized in that fermented products obtained by performing anaerobic fermentation on the fermented raw stock by the lactobacillus composition are filtered, separated, blended and sterilized to finally obtain the nitraria tangutorum bobr ferment.
Further, the nitraria tangutorum bobr ferment is characterized in that the filtration and separation are performed in a disc filtration mode to obtain ferment stock solution; then adding stevioside for blending, wherein the adding amount of the stevioside is 0.5-1.0 g/L; then heating to 85 deg.C, sterilizing for 15-20 min; and finally, filling.
Wherein, the liquid loading amount is the percentage of the added amount of the fermentation liquor in the total volume of the fermentation tank.
The invention has the following technical effects: 1. in the initial fermentation stage, proteins and sugar (polysaccharide, oligosaccharide and monosaccharide) in lactobacillus plantarum fermentation raw materials are converted into macromolecular polypeptide, micromolecular peptide, free amino acid and lactic acid, and meanwhile, flavone and polyphenol compounds in Nitraria tangutorum pulp are promoted to be released into fermentation liquor, so that nutritional conditions are created for further fermentation of lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri.
2. In the middle stage of fermentation, with the decrease of the pH value of the fermentation liquor, lactobacillus acidophilus and lactobacillus casei become the main roles of substance conversion, macromolecular polypeptides and sugar are further converted into free amino acid, acetic acid and lactic acid, simultaneously, the separation and conversion of polysaccharide, vitamins and trace elements in the Nitraria fruit pulp into the fermentation liquor are promoted, and simultaneously, the composite lactobacillus also begins to synthesize a large amount of extracellular polysaccharide, vitamins and lactobacillus with biological activity.
3. The fermentation of the lactobacillus reuteri runs through the whole process of ferment fermentation, and in addition to the self fermentation and synthesis of beneficial bioactive substances such as lactobacillus exopolysaccharide, vitamins, lactobacillus and the like, the lactobacillus reuteri can also synthesize a unique reuterin in the fermentation process. Besides being a beneficial substance for resisting bacteria and diminishing inflammation and regulating intestinal microenvironment, the reuterin can also play a role in biologically regulating and controlling the fermentation of the ferment by accumulation in the fermentation liquor. The reuterin can comprehensively inhibit the growth of lactobacillus in the fermentation liquor when the fermentation of the ferment is about to finish, thereby preventing the lactobacillus from being excessively fermented and influencing the flavor and the taste of the ferment.
4. By adopting the lactobacillus plantarum, the lactobacillus acidophilus, the lactobacillus casei and the lactobacillus reuteri as the composite lactobacillus fermented nitraria tangutorum, the nutrient substances of the nitraria tangutorum can be sufficiently separated and converted, and meanwhile, a large number of special beneficial bioactive substances of the lactobacillus tangutorum are synthesized. The mutual action among the fermentation products can generate flavor substances such as esters, polysaccharides and the like, and the unique flavor and taste are given to the ferment.
5. The freeze-dried powder of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri is used as an inoculant. The inoculation method can simplify production equipment and production flow, greatly reduces the investment of early-stage production equipment compared with the traditional fermentation process, shortens the preparation and fermentation time in the production flow, improves the production efficiency and greatly reduces the production cost. Meanwhile, the freeze-dried mushroom powder is convenient to store, is not easy to pollute mixed mushrooms, and reduces the technical threshold of product production. In addition, the lactobacillus casei can inhibit and kill a plurality of putrefying bacteria and pathogenic bacteria, does not influence the property of the nitraria ferment, and even can improve the property of the nitraria ferment, so the lactobacillus casei has stronger stability compared with MRS liquid culture compound bacteria combination of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus bifidus.
6. Taking the dry nitraria tangutorum bobr fruits as raw materials, and fermenting by utilizing specific kinds of composite lactobacillus under optimized fermentation process parameters to obtain the nitraria tangutorum bobr ferment. The health-care beverage well preserves the nutrients, can adjust various physiological functions of human bodies, improves the health of the human bodies, removes the raw astringency and the unpleasant smell of the dried nitraria tangutorum bobr, maintains the flavor of the nitraria tangutorum bobr, increases the unique fermentation aroma, tastes smooth and is sour and sweet palatable, so that the nitraria tangutorum bobr juice is developed into the popular beverage with unique health-care function from the common regional nutrient foods, and the technical content of the product is high.
7. And optimizing fermentation conditions such as solid-liquid ratio, fermentation temperature, inoculation amount, liquid loading amount and the like, and determining the optimal fermentation process according to indexes such as fermentation liquid acidity change, sensory evaluation and the like. Therefore, the fermentation process flow is simple to control, easy to operate, relatively low in requirements on product production line equipment, easy to realize large-scale industrial production, capable of being popularized in a large scale and good in product market prospect.
8. The nitraria tangutorum bobr ferment prepared by the fermentation process is very beneficial to the health of human bodies, and the nitraria tangutorum bobr composite lactobacillus ferment well preserves the original nutrient elements, so that the product contains abundant micromolecular polypeptides, water-soluble polysaccharide, water-soluble dietary fiber, vitamins, free amino acids, trace elements, polyphenol, flavone and the like. The contents of free amino acids, water-soluble polysaccharide, trace elements, bioactive substances (lactein and roIchtin), polyphenol compounds and flavone are high, the polyphenol and the flavone can effectively remove free radicals, can be combined with protein to prevent peroxidation, and has excellent functions of diminishing inflammation, resisting allergy, resisting aging, resisting mutation, reducing blood pressure and blood fat, protecting cardiovascular and the like. The enzyme is rich in free amino acids and micromolecular polypeptides, is easier to absorb by a human body, and has the effect of strengthening physique. The water-soluble polysaccharide in the ferment and the bioactive substance synthesized by the fermentation of the composite lactobacillus can regulate the physiological function of human body, and have certain functions of antibiosis, anti-inflammation, immunoregulation and tumor cell growth inhibition. Therefore, after the ferment is taken, the flora in the intestinal tract can be quickly restored to normal balance, the proliferation of conditional pathogenic bacteria in the intestinal tract is inhibited, and the ferment has better effects of reducing blood pressure and blood fat and certain anti-tumor effect. Has good nutrition and health promotion effects. Meanwhile, as bioactive substances (lactein and rokitamycin), polyphenol compounds and flavone in the nitraria ferment have extremely strong inhibiting effect on putrefying bacteria, the ferment can be filled in an aseptic manner without adding any preservative, and stevioside which is not metabolized by a human body is used as a sweetening agent, so that the nitraria ferment is particularly suitable for weight losing people and diabetics to drink and is a real healthy ferment drink.
9. The fermented pomace left after the nitraria tangutorum fermentation stock solution is filtered still contains rich water-soluble polysaccharide, free amino acid, trace elements, cellulose and a small amount of polyphenol compounds and flavone, and can be used as high-quality feed. Therefore, the fermentation process flow of the nitraria tangutorum bobr ferment almost has no discharge of wastewater and waste residues, uses raw materials sufficiently, and is energy-saving and environment-friendly.
10. In the production process of the nitraria tangutorum bobr ferment, fermented pomace obtained by filtering and separating a fermentation product obtained by carrying out anaerobic fermentation on the lactobacillus plantarum can be used as feed.
Drawings
FIG. 1 is a flow chart of a preparation process of Nitraria tangutorum ferment.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The following examples use materials:
the Nitraria sinensis ferment fermentation strain adopts strain freeze-dried powder with concentration of 109-1010 CFU/g of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri.
Lactobacillus acidophilus (Lactobacillus acidophilus): china Industrial microbial Strain Collection (CICC) strains: CICC 20244 Lactobacillus acidophilus.
Lactobacillus plantarum (Lactobacillus plantarum subsp. plantarum): china Industrial microbial Strain Collection (CICC) strains: CICC 20022 Lactobacillus plantarum subspecies plantarum.
Lactobacillus casei (Lactobacillus paracasei): china Industrial microbial Strain Collection (CICC) strains: lactobacillus casei CICC 20241.
Lactobacillus reuteri (Lactobacillus reuteri): china Industrial microbial Strain Collection (CICC) strains: CICC 6121 Lactobacillus reuteri.
The dry nitraria tangutorum bobr is from Xunyanxi city, Minle county, Gansu province, China.
Example 1
A nitraria tangutorum bobr ferment is prepared by the following steps:
(1) preparing nitraria fruit pulp: weighing a certain mass of dry nitraria tangutorum bobr, wherein the solid-to-liquid ratio of fruit pulp is 1:9, cleaning, soaking in tap water at about 40 ℃ for 18h, pulping, removing cores, adding 2% whey powder, stirring and mixing uniformly, naturally adjusting the pH value, and boiling and sterilizing the fruit pulp at 100 ℃ for 30 min;
(2) fermentation: mixing the strain freeze-dried powder of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri according to the mass ratio of 2:1:1:2 to obtain composite lactobacillus strain freeze-dried powder, inoculating the composite lactobacillus strain freeze-dried powder into the nitraria fruit pulp obtained in the step (1) according to the inoculation amount of 0.1 wt%, wherein the liquid loading amount is 65 wt%, and performing anaerobic fermentation for 16 hours at 35 ℃;
(3) separating and blending ferment: filtering and separating the fermentation product in the step (2) to obtain a ferment stock solution, and then adding stevioside into the ferment stock solution, stirring and mixing uniformly, wherein the adding amount is 1.0 g/L;
(4) and (3) sterilization: heating at 85 deg.C for 15-20min for sterilization to prolong shelf life;
(5) filling: under aseptic conditions, fill 50mL per bottle.
Example 2
The large-scale production process flow of nitraria tangutorum comprises the following steps:
(1) preparing nitraria fruit pulp: weighing certain mass of dry nitraria tangutorum bobr fruits according to a solid-liquid ratio of 1:4, cleaning, removing impurities, soaking in distilled water at about 60 ℃ for 12 hours, pulping, removing cores, loading into an anaerobic fermentation tank, adding 1% of skim milk powder, stirring, uniformly mixing, keeping the pH value natural, and boiling and sterilizing at 100 ℃ for 30 min;
(2) fermentation: mixing the strain freeze-dried powder of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri according to the mass ratio of 2:2:1:2 to obtain composite lactobacillus strain freeze-dried powder, inoculating the composite lactobacillus strain freeze-dried powder into the nitraria fruit pulp obtained in the step (1) according to the inoculation amount of 0.5 wt%, wherein the liquid loading amount is 70 wt%, and performing anaerobic fermentation for 12 hours at 37 ℃;
(3) separating and blending ferment: filtering and separating the fermentation product in the step (2) to obtain a ferment stock solution, and then adding stevioside into the ferment stock solution, stirring and mixing uniformly, wherein the adding amount is 1.0 kg/T;
(4) and (3) sterilization: heating at 85 deg.C for 15-20min for sterilization to prolong shelf life;
(5) filling: under aseptic conditions, fill 50mL per bottle.
Example 3
In the above examples 1-2, the fermentation broth obtained in the step (2) was subjected to pH detection, and the pH reached the enzyme fermentation standard within the range of 4.5-5.5. And carrying out sensory scoring on the fermentation result by using a comprehensive scoring method, wherein the sensory scoring is as high as 9.2-9.5 points (full score of 10 points).
Claims (6)
1. A nitraria tangutorum bobr ferment is characterized in that the nitraria tangutorum bobr ferment is prepared by preparing fermented raw pulp from dried nitraria tangutorum bobr and then performing anaerobic fermentation on the fermented raw pulp by using composite lactobacillus; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri; the composite lactobacillus is strain lyophilized powder with concentration of 109 -1010 CFU/g。
2. The nitraria ferment of claim 1, wherein the lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri strains are lyophilized powders of bacteria, and the ratio of the mixture to the inoculation is 1:1:1:1 or 2:1:1:2 or 2:2:1:1 or 2:2:1: 2.
3. The nitraria ferment of claim 1, wherein the anaerobic fermentation conditions are: the inoculation amount is 0.1-0.5 wt%, the fermentation temperature is 30-38 ℃, the liquid loading amount is 60-75 wt%, and the fermentation time is 12-36 h.
4. The nitraria tangutorum bobr ferment of claim 1, wherein the preparation method of the fermented puree from the dried nitraria tangutorum bobr comprises the following steps: cleaning the dry nitraria tangutorum bobr fruits by using water, removing impurities, soaking the dry nitraria tangutorum bobr fruits for 12 to 24 hours by using water at the temperature of 40 to 60 ℃, wherein the solid-to-liquid ratio of the soaking is 1:4 to 1: 9; pulping and removing cores; adding whey powder or skimmed milk powder or soybean milk powder 1-5%, stirring and mixing; boiling at 100 deg.C under normal pressure for 20-40min to obtain fermented stock.
5. The nitraria tangutorum bobr ferment of claim 1, wherein a fermentation product obtained by anaerobic fermentation of the fermentation raw stock through lactobacillus compositus is subjected to filtration, separation, blending and sterilization to finally obtain the nitraria tangutorum bobr ferment.
6. The nitraria ferment of claim 5, wherein the filtration separation is performed by disc filtration to obtain a ferment stock solution; then adding stevioside for blending, wherein the adding amount of the stevioside is 0.5-1.0 g/L; then heating to 85 deg.C, sterilizing for 15-20 min; and finally, filling.
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| CN106234895A (en) * | 2016-07-30 | 2016-12-21 | 大连工业大学 | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof |
| CN107212381A (en) * | 2017-04-20 | 2017-09-29 | 中国科学院西北高原生物研究所 | A kind of preparation method of white bur ferment |
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234895A (en) * | 2016-07-30 | 2016-12-21 | 大连工业大学 | A kind of Fructus Nitraria schoberi lactacidase fermenting beverage and preparation method thereof |
| CN107212381A (en) * | 2017-04-20 | 2017-09-29 | 中国科学院西北高原生物研究所 | A kind of preparation method of white bur ferment |
| CN108835624A (en) * | 2018-07-20 | 2018-11-20 | 扬生（南召）生物科技有限公司 | A kind of blueberry probiotics ferment and preparation method thereof |
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