CN113287699A - A kind of jujube enzyme and preparation process thereof - Google Patents
A kind of jujube enzyme and preparation process thereof Download PDFInfo
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- CN113287699A CN113287699A CN202110464923.2A CN202110464923A CN113287699A CN 113287699 A CN113287699 A CN 113287699A CN 202110464923 A CN202110464923 A CN 202110464923A CN 113287699 A CN113287699 A CN 113287699A
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- oleaster
- lactobacillus
- fermentation
- pulp
- enzyme
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an oleaster enzyme and a preparation method thereof, and the fermented beverage is prepared by preparing oleaster dried fruits into oleaster pulp, firstly carrying out enzymolysis treatment on the pulp by using a cellulase-pectinase-tannase compound enzyme preparation, and then carrying out anaerobic fermentation by using lactobacillus complex, wherein the compound enzyme preparation is a cellulase-pectinase-tannase compound enzyme mixture, and the lactobacillus complex contains lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri. The ferment removes the numb and astringent taste of the dried oleaster in taste, maintains the flavor of the oleaster, increases the unique fermentation fragrance, has fresh and cool taste and is sour and sweet palatable, so that the oleaster is developed into the popular ferment drink with unique health care function from common regional food for the young people. The method has the advantages of simple and easy process, relatively low requirement on product production line equipment, easy realization of large-scale industrial production, large-scale popularization and good market prospect of products.
Description
Technical Field
The invention relates to the field of food, in particular to an oleaster enzyme and a preparation method thereof.
Background
Narrow-leaved oleaster (elaeagnus angustifolial), another name: elaeagnus angustifolia (the picture of northeast woody plant), salix guixiangensis (Henan), salix argentea (Liaoning), etc. The sapling grows in semiarid, arid, semidesert and desert regions, is distributed in northwest desert, semidesert region, northChina, east of Shandong and northeast of China, is one of the few saplings which can survive on the Gobi desert, and is known as a 'precious tree' in desert and saline-alkali land.
The Elaeagnus angustifolia leaves contain 4% of protein, 2.4% of crude fat and 15.7% of sugar, and are high-quality feeds. The russianolive flesh powder contains 6.76-7.94% of crude protein, 1.34% of crude fat, 43-59% of sugar and 3-11% of polysaccharide, can be used for processing non-staple food and can also replace grains. Sugar, protein, vitamins and the like contained in the oleaster fruits can meet the requirements of lactobacillus growth and fermentation, so that the oleaster is a good raw material for producing ferment by lactobacillus fermentation.
The oleaster belongs to a plant with dual purposes of medicine and food, is used as a medicine material in middle east, China, Asia and China, and minority nationalities in northwest regions of China, and has a long history of application. Elaeagnus angustifolia is used for treating fever abatement, diuresis, nourishing, diarrhea and kidney diseases (inflammation or kidney stone and the like) in Turkey folk, and is used for resisting pain, stopping pain and the like in Iran folk. Clinically, oleaster fruits are mainly used for treating diseases such as weakness of spleen and stomach, dyspepsia, enteritis and diarrhea, cough due to lung heat and the like in Uygur medicine. The oleaster polysaccharide is one of plant polysaccharides and one of main active ingredients of oleaster, and modern researches show that the oleaster polysaccharide has various pharmacological effects of resisting viruses, improving the nonspecific and specific cellular immune functions of organisms, resisting fatigue, eliminating free radicals, reducing blood fat and the like. Meanwhile, the oleaster is also rich in polyphenol compounds and flavone, and has similar functions to oleaster polysaccharide.
The application of the oleaster in the present stage of China is basically limited to direct eating and sugar making, vinegar making and simple juicing, the utilization rate and the technical content of the oleaster are lower, the oleaster contains a large amount of tannin, uncomfortable numb and astringent feeling can be caused when the oleaster is directly eaten, the ingestion of too much tannin is not beneficial to the digestion and absorption of protein, the burden of intestinal digestion can be increased, the popularization of the health food of the oleaster is limited, and the problem can be well solved through an enzymolysis technology and a composite lactobacillus fermentation technology. At present, the research on the oleaster health-care functional enzyme is basically blank at home and abroad, so the oleaster enzyme 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 the nutrients of the oleaster, can adjust various physiological functions of a human body, improves the health of the human body, removes unpleasant numb and astringent taste of dried oleaster fruits, maintains the flavor of the oleaster, increases unique fermented fragrance, has fresh and cool taste and is palatable in sour and sweet taste, so that the oleaster is developed into a popular beverage with unique health care function from common regional young people nutritional food, and the product technology content is high.
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 oleaster enzyme is prepared by adopting oleaster with rich resources in desert areas as a main raw material for fermentation and adopting a composite enzyme system enzymolysis treatment technology and a composite lactobacillus anaerobic fermentation technology, and integrates the functions of oleaster nutrition essence and lactobacillus fermentation bioactive substances. The lactobacillus fermentation has more influence factors, compared with other products of the same type, the sanitary requirement and the nutritional value requirement required by the fermented fruit juice are relatively higher, the operation specification and the support of correct fermentation technology are required in the production, 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 201810377706.8 is named as spleen-tonifying and stomach-nourishing oleaster tablets and a preparation method thereof, and the patent number 201810377707.2 is named as a composite oleaster solid beverage for regulating intestines and stomach and a Chinese patent of a preparation method thereof. The oleaster is only used as a food raw material to be simply processed, and the development degree of the health care function of the oleaster and the technical content of the product are lower. The Chinese patent with patent number 201110260080.0, named as roxburgh rose, narrow-leaved oleaster and apple compound juice and the preparation method, only takes narrow-leaved oleaster juice as one of the raw materials of the compound juice. Regarding the preparation of a health-care preservative-free oleaster enzyme by combining a complex enzyme treatment technology with a complex lactobacillus anaerobic fermentation technology, no mature product exists at present.
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 the invention provides a process for preparing the oleaster enzyme by large-scale and industrial fermentation, which is relatively simple and easy to implement.
In order to solve the problems, the invention adopts the following scheme: a Russian olive enzyme is characterized in that dried Russian olive fruits are made into pulp, enzymolysis is carried out on the pulp by using a cellulase-pectinase-tannase compound enzyme preparation, and then the Russian olive enzyme is prepared by using lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri compound bacteria through anaerobic fermentation.
The preparation process of the oleaster enzyme is characterized by comprising the following steps of:
(1) preparing oleaster pulp: cleaning fructus Elaeagni Angustifoliae, removing impurities, oven drying, removing core, pulverizing, soaking in water of 40-60 deg.C for 2-4 hr at a solid-to-liquid ratio of 1: 4-1:9 to obtain fructus Elaeagni Angustifoliae pulp;
(2) enzymolysis of the oleaster pulp: adding a pre-mixed complex enzyme preparation into the oleaster pulp, uniformly stirring, and performing enzymolysis to obtain an oleaster pulp enzymolysis liquid;
(3) adding fermentation auxiliary materials into the oleaster pulp enzymatic hydrolysate, stirring and mixing uniformly to obtain a fermentation mixed solution, and then boiling the mixed solution at 100 ℃, sterilizing and inactivating enzymes for 30 min;
(4) fermenting with ferment: inoculating composite lactobacillus into the fermentation mixed liquid for anaerobic fermentation;
wherein the compound enzyme preparation consists of cellulase, pectinase and tannase; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri.
Wherein the complex enzyme comprises cellulase (food grade enzyme activity 100000U/g), pectinase (food grade enzyme activity 60000U/g) and tannase (food grade enzyme activity 10000U/g). The compound lactobacillus contains Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus reuteri, and the concentration of lyophilized strain powder of the compound lactobacillus is 109 -1010 CFU/g。
Further, the preparation process of the elaeagnus angustifolia enzyme is characterized in that the fermentation auxiliary material is whey powder, skim milk powder or soybean milk powder, and the addition amount of the fermentation auxiliary material is 1-5% of the total mass of the elaeagnus angustifolia pulp enzymatic hydrolysate.
Further, the preparation process of the oleaster enzyme is characterized in that the enzymolysis conditions of the oleaster pulp are that the addition amount of the complex enzyme preparation is 0.1-0.5 wt%, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-4h, wherein the cellulase, the pectinase and the tannase are mixed according to the weight ratio of 1:1:1 or 1:1:2 or 2:1:1 or 2:2: 1.
Further, according to the above design scheme, the preparation process of the oleaster ferment is characterized in that in the ferment fermentation process, 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 12-24 h; wherein, the liquid loading amount is the percentage of the added amount of the fermentation liquor in the total volume of the fermentation tank.
Further, the preparation process of the elaeagnus angustifolia ferment according to the design scheme is characterized in that the lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri strain freeze-dried powder are mixed and activated according to the weight ratio of 1:1:2:2 or 2:1:1:1 or 2:1:2 or 2:2:1:1 or 2:2:1:2 to obtain the lactobacillus angustifolia ferment.
Further, the method can be used for preparing a novel materialThe preparation process of the oleaster ferment according to the design scheme is characterized in that the concentration of the strain freeze-dried powder of the lactobacillus plantarum, the lactobacillus acidophilus, the lactobacillus casei and the lactobacillus reuteri is 109 -1010 CFU/g。
Further, the preparation process of the oleaster enzyme according to the design scheme is characterized by further comprising the steps of filtering, separating, blending, sterilizing and filling a fermentation product obtained by carrying out anaerobic fermentation on the lactobacillus plantarum complex.
Preferably, after the anaerobic fermentation is carried out by the lactobacillus complex, the ferment stock solution is obtained by filtering and separating in a vacuum drum filtration mode, then stevioside is added for blending, wherein the adding amount of the stevioside is 0.3-0.5g/L, then the mixture is heated and sterilized for 10-15min at 85 ℃, and the sterile filling is carried out according to certain specifications.
Fermented pomace feed obtained by filtering and separating a fermented product obtained by the preparation process of the oleaster enzyme.
The invention has the following technical effects: the invention discloses an oleaster enzyme and a preparation method thereof, and the fermented beverage is prepared by preparing oleaster dried fruits into oleaster pulp, firstly carrying out enzymolysis treatment on the pulp by using a cellulase-pectinase-tannase compound enzyme preparation, and then carrying out anaerobic fermentation by using lactobacillus complex, wherein the compound enzyme preparation is a cellulase-pectinase-tannase compound enzyme mixture, and the lactobacillus complex contains lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri. According to the invention, dried oleaster fruits are used as raw materials, enzymolysis treatment is firstly carried out on fruit pulp by using a compound enzyme preparation of cellulase-pectinase-tannase, then anaerobic fermentation is carried out by using specific kinds of compound lactobacillus, and fermentation conditions such as the dosage of the compound enzyme preparation for enzymolysis of the fruit pulp, the enzymolysis temperature, the solid-liquid ratio in the fermentation process, the fermentation temperature, the inoculation amount and the liquid loading amount are optimized, and the optimal fermentation process is determined according to indexes such as pH value change and sensory evaluation of fermentation liquid, so that the oleaster enzyme is obtained. The ferment removes the numb and astringent taste of the dried oleaster in taste, maintains the flavor of the oleaster, increases the unique fermentation fragrance, has fresh and cool taste and is sour and sweet palatable, so that the oleaster is developed into the popular ferment drink with unique health care function from common regional food for the young people. And the residual fermented pomace produced by the ferment can also be used as high-quality feed. The method has the advantages of simple and easy process, relatively low requirement on product production line equipment, easy realization of large-scale industrial production, large-scale popularization and good market prospect of products.
According to the invention, cellulase, pectinase and tannase are preferably selected as enzymes for enzymolysis of the oleaster pulp, and the enzymological characteristics of the oleaster pulp in the treatment process of the pulp enzyme comprise the following points:
1. the cross-linked structure formed by cellulose and pectin in the oleaster pulp can be broken by enzymolysis through the combined action of the cellulase and the pectinase, so that the nutrients such as sugar, polyphenol compounds, flavone, vitamins, minerals, protein, amino acid and the like contained in the oleaster pulp can be fully released into the enzymolysis liquid, the utilization rate of the oleaster raw material is improved to the maximum degree, and the optimal quality of the oleaster enzyme is obtained.
2. The tannin contained in the Elaeagnus angustifolia can be converted into gallic acid under the action of tannase. Therefore, the sedimentation effect of tannin on protein can be reduced, so that the numb and astringent taste is removed, and the conversion rate of protein in the oleaster is improved; the gallic acid has multiple biological activities such as anti-inflammatory, anti-mutation, antioxidation, anti-free radical, etc.; meanwhile, the gallic acid has the anti-tumor effect and can inhibit the metastasis of mast cell tumor, thereby prolonging the life cycle, is a relatively suitable candidate medicament for killing trypanosomes, and has the protective effect on the liver. Therefore, the healthcare function of the oleaster enzyme can be greatly enriched.
The invention selects lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri as the composite lactobacillus fermentation strain to ferment the oleaster pulp fermentation mixed liquid, and the fermentation biology characteristics comprise the following points:
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 the oleaster 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 polysaccharides, vitamins and trace elements in the oleaster pulp into the fermentation liquor are promoted, and simultaneously, the lactobacillus plantarum itself also begins to synthesize a large amount of extracellular polysaccharides, vitamins and lactobacillus elements 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 lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri as the composite lactobacillus fermented oleaster enzyme, the nutrient substances of the oleaster can be sufficiently separated and converted, and meanwhile, a large number of special beneficial bioactive substances of the lactobacillus can be 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 invention preferably adopts freeze-dried powder of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri 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 spoilage bacteria and pathogenic bacteria, does not affect the character of the oleaster enzyme, and even can improve the characteristic of the oleaster enzyme, so that the lactobacillus casei has stronger stability compared with MRS liquid culture compound bacteria combination of lactobacillus plantarum, lactobacillus acidophilus and lactobacillus bifidus.
According to the invention, dried oleaster fruits are used as raw materials, and the nutrient and bioactive substances contained in the oleaster are fully released through enzymolysis treatment of the oleaster pulp by using the complex enzyme. Meanwhile, specific species of composite lactobacillus is utilized to ferment under optimized fermentation process parameters, and the oleaster ferment is obtained. The nutrient is well preserved, various physiological functions of a human body can be adjusted, the health of the human body is improved, meanwhile, unpleasant numb and astringent taste of the narrow-leaved oleaster is removed, the flavor of the narrow-leaved oleaster is kept, meanwhile, the unique fermentation aroma is increased, the taste is fresh and cool, and the sour and sweet taste is palatable, so that the narrow-leaved oleaster is developed into a popular beverage with a unique health care function from common regional nutrient food for the masses, and the technical content of the product is high.
The invention optimizes the process parameters such as the type, the proportion and the adding amount of an enzyme preparation in the fruit pulp enzymolysis process, the solid-liquid ratio in the ferment fermentation process, the fermentation temperature, the inoculation amount, the liquid loading amount and the like, and determines the optimal fermentation process through indexes such as the acidity change of fermentation liquid, 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.
The oleaster enzyme prepared by the fermentation process is beneficial to human health, and well preserves the original nutrient elements, so that the oleaster enzyme contains abundant micromolecular polypeptides, water-soluble polysaccharides, water-soluble dietary fibers, vitamins, free amino acids, trace elements, polyphenol compounds, flavones 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, the polyphenol and the flavone can be combined with protein to prevent peroxidation, and the functions of diminishing inflammation, resisting bacteria, resisting aging, resisting mutation, reducing blood pressure and blood fat, protecting cardiovascular and the like are excellent. 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 substances synthesized by the fermentation of the lactobacillus complex can regulate the physiological functions of human bodies, and have certain functions of resisting bacteria, diminishing inflammation, protecting liver, regulating immunity and inhibiting the growth of tumor cells. 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 oleaster enzyme have extremely strong inhibition effect on putrefying bacteria, the enzyme 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 oleaster enzyme is particularly suitable for weight losing people and diabetics to drink, and is a healthy enzyme drink.
The fermented pomace left after filtering the oleaster enzyme stock solution 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 oleaster enzyme almost has no discharge of wastewater and waste residues, and the oleaster enzyme has very sufficient use of raw materials, and is very energy-saving and environment-friendly.
Drawings
FIG. 1 is a flow chart of a preparation process of an Elaeagnus angustifolia ferment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the accompanying drawings.
The present invention is further illustrated by the following examples, which are provided only for illustrating the present invention and do not limit the scope of the present invention. The invention also can be modified or improved without departing from the spirit of the invention, and the invention also belongs to the protection scope. In the following examples, unless otherwise specified, the processes used are conventional and the starting materials, enzyme preparations and bacterial species used are commercially available from biological or chemical companies.
The following examples use materials:
the enzymolysis of the oleaster pulp adopts a finished product enzyme preparation, which comprises the following steps:
cellulase: food grade enzyme activity is 100000U/g
And (3) pectinase: food grade enzyme activity 60000U/g
Tannase: food grade enzyme activity 10000U/g
The oleaster enzyme fermentation strain adopts strain freeze-dried powder with the 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 preparation method of oleaster ferment comprises the following steps:
(1) weighing a certain amount of Elaeagnus angustifolia, cleaning, removing impurities, drying, removing core, pulverizing, soaking in 40 deg.C tap water for 2-4 hr at a solid-to-liquid ratio of 1:9 to obtain Elaeagnus angustifolia pulp.
(2) Adding a complex enzyme preparation which is prepared by mixing cellulase, pectinase and tannase in advance according to the weight ratio of 1:1:1 into the oleaster pulp, uniformly stirring, and performing enzymolysis, wherein the adding amount of the complex enzyme is 0.3 wt%, the enzymolysis temperature is 40 ℃, and the enzymolysis time is 3 hours, so as to obtain the oleaster pulp enzymatic hydrolysate.
(3) Adding whey powder 3.0 wt% into the fructus Elaeagni Angustifoliae pulp enzymatic hydrolysate, stirring and mixing to obtain fermented mixed solution, naturally adjusting pH, and boiling the mixed solution at 100 deg.C for sterilizing and inactivating enzyme for 30 min;
(4) mixing strain freeze-dried powder of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri according to the mass ratio of 2:2:1:1 to obtain composite lactobacillus strain freeze-dried powder, inoculating the composite lactobacillus strain freeze-dried powder into the oleaster fermentation mixed liquid obtained in the step (3) according to the inoculation amount of 1.5 wt%, wherein the liquid loading amount is 70.0 wt%, and performing anaerobic fermentation for 16 hours at 35 ℃;
(5) filtering and separating the fermentation product obtained in the step (4) to obtain a ferment stock solution, and then adding stevioside into the ferment stock solution, stirring and mixing uniformly, wherein the adding amount is 0.3 g/L;
(6) heating at 85 deg.C for 10min for sterilization to prolong shelf life;
(7) under aseptic conditions, fill 50mL per bottle.
Example 2
The large-scale production process flow of the oleaster enzyme is as follows:
(1) weighing a certain mass of elaeagnus angustifolia, cleaning, removing impurities, drying, removing stones, powdering, soaking for 2 hours in 60 ℃ drinking tap water, wherein the solid-to-liquid ratio of soaking is 1:4, and obtaining the elaeagnus angustifolia pulp.
(2) Adding a complex enzyme preparation which is prepared by mixing cellulase, pectinase and tannase in advance according to the weight ratio of 1:1:2 into the oleaster pulp, uniformly stirring, and performing enzymolysis, wherein the adding amount of the complex enzyme is 0.5 wt%, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 2 hours, so as to obtain the oleaster pulp enzymatic hydrolysate.
(3) Adding whey powder 2.0 wt% into the fructus Elaeagni Angustifoliae pulp enzymatic hydrolysate, stirring and mixing to obtain fermented mixed solution, naturally adjusting pH, and boiling the mixed solution at 100 deg.C for sterilizing and inactivating enzyme for 40 min;
(4) mixing 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 oleaster fermentation mixed liquid obtained in the step (3) according to the inoculation amount of 1.0 wt%, wherein the liquid loading amount is 65.0 wt%, and performing anaerobic fermentation for 14 hours at 37 ℃;
(5) filtering and separating the fermentation product obtained in the step (4) to obtain a ferment stock solution, and then adding stevioside into the ferment stock solution, stirring and mixing uniformly, wherein the adding amount is 0.5 g/L;
(6) heating at 85 deg.C for 15min for sterilization to prolong shelf life;
(7) under aseptic conditions, fill 50mL per bottle.
Example 3
In the above examples 1-2, the fermentation broth obtained in the step (4) was subjected to pH detection, and the pH reached the enzyme fermentation standard within the range of 4.5-5.0. And carrying out sensory scoring on the fermentation result by using a comprehensive scoring method, wherein the sensory scoring is as high as 9.5-9.8 points (full score of 10 points).
Claims (10)
1. A Russian olive enzyme is characterized in that dried Russian olive fruits are made into pulp, enzymolysis is carried out on the pulp by using a cellulase-pectinase-tannase compound enzyme preparation, and then the Russian olive enzyme is prepared by using lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri compound bacteria through anaerobic fermentation.
2. The preparation process of the oleaster enzyme is characterized by comprising the following steps of:
preparing oleaster pulp: cleaning fructus Elaeagni Angustifoliae, removing impurities, oven drying, removing core, pulverizing, soaking in water of 40-60 deg.C for 2-4 hr at a solid-to-liquid ratio of 1: 4-1:9 to obtain fructus Elaeagni Angustifoliae pulp;
enzymolysis of the oleaster pulp: adding a pre-mixed complex enzyme preparation into the oleaster pulp, uniformly stirring, and performing enzymolysis to obtain an oleaster pulp enzymolysis liquid;
adding fermentation auxiliary materials into the oleaster pulp enzymatic hydrolysate, stirring and mixing uniformly to obtain a fermentation mixed solution, and then boiling the mixed solution at 100 ℃, sterilizing and inactivating enzymes for 30 min;
fermenting with ferment: inoculating composite lactobacillus into the fermentation mixed liquid for anaerobic fermentation;
wherein the compound enzyme preparation consists of cellulase, pectinase and tannase; the composite lactobacillus consists of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri.
3. The preparation process of the elaeagnus angustifolia ferment as claimed in claim 2, wherein the fermentation auxiliary material is whey powder, skim milk powder or soybean milk powder, and the addition amount of the fermentation auxiliary material is 1-5% of the total mass of the elaeagnus angustifolia pulp enzymatic hydrolysate.
4. The preparation process of the oleaster enzyme according to claim 2, wherein the enzymolysis condition of the oleaster pulp is that the addition amount of the complex enzyme preparation is 0.1-0.5 wt%, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 2-4h, wherein the cellulase, the pectinase and the tannase are mixed according to the weight ratio of 1:1:1 or 1:1:2 or 2:1:1 or 2:2: 1.
5. The preparation process of the oleaster ferment according to claim 2, wherein in the ferment fermentation process, 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 12-24 h; wherein, the liquid loading amount is the percentage of the added amount of the fermentation liquor in the total volume of the fermentation tank.
6. The preparation process of the elaeagnus angustifolia ferment according to claim 2, wherein the lactobacillus plantarum complex is prepared by mixing and activating freeze-dried strains of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri according to a weight ratio of 1:1:2:2 or 2:1:1:1 or 2:1:2 or 2:2:1:1 or 2:2:1: 2.
7. The preparation process of the oleaster ferment according to claim 2, wherein the concentration of the lyophilized powder of the strains of lactobacillus plantarum, lactobacillus acidophilus, lactobacillus casei and lactobacillus reuteri is 109 -1010 CFU/g。
8. The preparation process of the oleaster ferment according to claim 2, further comprising the steps of filtering, separating, blending, sterilizing and filling a fermentation product obtained by anaerobic fermentation of the lactobacillus plantarum complex.
9. The preparation process of the oleaster ferment according to claim 8, wherein the filtration and separation is performed by adopting a vacuum drum filtration method to obtain ferment stock solution, stevioside is added for blending, the stevioside adding amount is 0.3-0.5g/L, then heating and sterilization are performed at 85 ℃ for 10-15min, and finally aseptic filling is performed.
10. A fermented pomace feed obtained by filtering and separating a fermentation product obtained by the preparation process of the oleaster ferment according to the claims 2 to 9.
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| CN108741021A (en) * | 2018-05-11 | 2018-11-06 | 合肥市绿之林农业开发有限公司 | A kind of fig 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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| 廉宜君，等: "复合酶辅助超声波提取沙枣多糖的工艺研究", 《中国中医药信息杂志》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113621464A (en) * | 2021-09-03 | 2021-11-09 | 南京益唯森生物科技有限公司 | Fermentation process of russianolive flower-flavored fruit wine |
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