CN113475658A - Low-acidity seabuckthorn fruit fermented raw stock and preparation method thereof - Google Patents
Low-acidity seabuckthorn fruit fermented raw stock and preparation method thereof Download PDFInfo
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- CN113475658A CN113475658A CN202110823733.5A CN202110823733A CN113475658A CN 113475658 A CN113475658 A CN 113475658A CN 202110823733 A CN202110823733 A CN 202110823733A CN 113475658 A CN113475658 A CN 113475658A
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- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 211
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 93
- 240000000950 Hippophae rhamnoides Species 0.000 title claims description 7
- 238000002360 preparation method Methods 0.000 title description 11
- 241000229143 Hippophae Species 0.000 claims abstract description 223
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 78
- 238000000855 fermentation Methods 0.000 claims abstract description 62
- 230000004151 fermentation Effects 0.000 claims abstract description 62
- 239000007788 liquid Substances 0.000 claims abstract description 48
- 238000004537 pulping Methods 0.000 claims abstract description 31
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 239000001963 growth medium Substances 0.000 claims description 28
- 235000003935 Hippophae Nutrition 0.000 claims description 19
- 238000009630 liquid culture Methods 0.000 claims description 19
- 238000004321 preservation Methods 0.000 claims description 18
- 239000002253 acid Substances 0.000 claims description 17
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M sodium bicarbonate Substances [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 15
- 241001478240 Coccus Species 0.000 claims description 14
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 12
- 240000003768 Solanum lycopersicum Species 0.000 claims description 12
- 239000011148 porous material Substances 0.000 claims description 8
- 241000192134 Oenococcus oeni Species 0.000 claims description 6
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 235000013572 fruit purees Nutrition 0.000 claims 1
- 239000002609 medium Substances 0.000 claims 1
- 229930003935 flavonoid Natural products 0.000 abstract description 6
- 235000017173 flavonoids Nutrition 0.000 abstract description 6
- 150000002215 flavonoids Chemical class 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 3
- 239000001630 malic acid Substances 0.000 abstract description 3
- 235000011090 malic acid Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 235000015203 fruit juice Nutrition 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 230000001580 bacterial effect Effects 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 6
- 238000012258 culturing Methods 0.000 description 6
- 239000010802 sludge Substances 0.000 description 6
- 238000005406 washing Methods 0.000 description 6
- 238000002156 mixing Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- DMLLDBVPAZQXSS-UHFFFAOYSA-N 2-hydroxybutanedioic acid;2-hydroxypropanoic acid Chemical compound CC(O)C(O)=O.OC(=O)C(O)CC(O)=O DMLLDBVPAZQXSS-UHFFFAOYSA-N 0.000 description 3
- 241000202223 Oenococcus Species 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000006228 supernatant Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
- 108010080698 Peptones Proteins 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 229960001305 cysteine hydrochloride Drugs 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- WRUGWIBCXHJTDG-UHFFFAOYSA-L magnesium sulfate heptahydrate Chemical compound O.O.O.O.O.O.O.[Mg+2].[O-]S([O-])(=O)=O WRUGWIBCXHJTDG-UHFFFAOYSA-L 0.000 description 2
- 229940061634 magnesium sulfate heptahydrate Drugs 0.000 description 2
- CDUFCUKTJFSWPL-UHFFFAOYSA-L manganese(II) sulfate tetrahydrate Chemical compound O.O.O.O.[Mn+2].[O-]S([O-])(=O)=O CDUFCUKTJFSWPL-UHFFFAOYSA-L 0.000 description 2
- 235000019319 peptone Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides low-acidity seabuckthorn fermentation raw pulp which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 92-98% and the fermentation seed liquid accounts for 2-8% by mass. The method for preparing the seabuckthorn fruit fermentation raw pulp comprises the following steps: pulping, filtering, homogenizing and sterilizing the pretreated fresh seabuckthorn fruits at high temperature to obtain seabuckthorn juice; inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the percentage, and fermenting to obtain seabuckthorn fermented raw pulp with the pH value of 4.2-4.5. According to the invention, by inoculating the fermented seed liquid with a certain content into the seabuckthorn fruit pulp, compared with the seabuckthorn fruit pulp, the malic acid degradation rate of the seabuckthorn fermented raw pulp reaches 88.5%, the pH value can be improved by 1.2-1.3, the acidity of the seabuckthorn raw pulp is effectively reduced, the problem of sour and astringent taste of the seabuckthorn raw pulp is solved, the content of total flavonoids in the seabuckthorn raw pulp is remarkably increased while nutritional ingredients such as vitamins, minerals and flavonoids in the seabuckthorn raw pulp are retained, the total antioxidant capacity is improved by 1.2 times, and the activity of SOD enzyme is increased by nearly 6 times.
Description
Technical Field
The invention belongs to the technical field of food processing, in particular to fermented fruit juice, and particularly relates to low-acidity seabuckthorn fermented juice and a preparation method thereof.
Background
In the patent with publication number CN101715994A, a microbial deacidification method of sea buckthorn raw juice is disclosed, which comprises the following steps:
(1) and (3) filtering the raw sea buckthorn juice: precipitating fructus Hippophae juice, and filtering to separate fruit paste and fruit juice;
(2) a malic acid-lactic acid fermentation step: inoculating a Lalvin31MBR strain into the filtered raw juice of the sea buckthorn, wherein the inoculation amount is 15mg/L, and mixing the raw juice of the sea buckthorn which is just finished by malic acid-lactic acid fermentation with the same strain which is not subjected to MLF according to the ratio of 1: 1, mixing and fermenting for 8-12 days.
(3) And (3) high-temperature sterilization: sterilizing the deacidified raw juice of fructus Hippophae at 125-.
However, the raw juice of hippophae rhamnoides in the above patent has the following disadvantages:
1. the sea-buckthorn raw juice is clear juice after clarification and filtration treatment, so that vitamins, minerals, flavonoids and the like in the raw juice are lost;
2. the method can reduce acidity of the raw juice by 40.9mg/L on average and increase pH value by 1.04, which causes low efficiency of deacidification.
3. The method has long fermentation time, and the fermentation time needs 8-12 days.
Disclosure of Invention
Aiming at the defects existing in the problems, the invention provides the low-acidity seabuckthorn fermentation raw juice and the preparation method thereof, wherein the low-acidity seabuckthorn fermentation raw juice can effectively reduce the acidity of the seabuckthorn raw juice, improve the sour and astringent taste of the seabuckthorn raw juice and retain nutrient components such as vitamins, minerals, flavonoids and the like in the seabuckthorn raw juice.
In order to achieve the purpose, the invention provides low-acidity seabuckthorn fermentation raw pulp which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 92-98% by mass, and the fermentation seed liquid accounts for 2-8% by mass.
The low-acidity seabuckthorn fermentation raw pulp comprises 94-96% of seabuckthorn fruit pulp and 4-6% of fermentation seed liquid by mass percent.
The low-acidity seabuckthorn fermented raw stock has the pH value of 4.2-4.5.
The low-acidity seabuckthorn fermented raw pulp comprises the following components in percentage by mass: 80-90% of sea buckthorn juice and NaHCO310-20% of the solution.
The low-acidity seabuckthorn fruit fermented puree is prepared from NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
The low-acidity seabuckthorn fermentation raw stock comprises a liquid culture medium and wine coccus inoculated in the liquid culture medium;
the wine coccus strain is classified and named as Oenococcus oeni, and is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066;
the liquid culture medium is an acid tomato culture medium or a grape juice culture medium.
The invention also provides a preparation method of the low-acidity seabuckthorn fermentation raw stock, which comprises the following steps:
s1, pulping and filtering the pretreated fresh seabuckthorn fruits, homogenizing and sterilizing at high temperature to obtain seabuckthorn juice;
s2, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the percentage, and fermenting to obtain seabuckthorn fermented raw pulp with the pH value of 4.2-4.5.
The above preparation method, wherein in step S1, comprises the following substeps:
s11, performing primary pulping filtration on the pretreated fresh seabuckthorn fruits through a pulping machine and a screen with the aperture of 0.8mm, and performing secondary pulping filtration through the pulping machine and a screen with the aperture of 0.4mm to obtain filtered seabuckthorn juice;
s12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
The above preparation method, wherein in step S2, comprises the following substeps:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn pulp with the pH value of 3.5-3.8;
s22, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the percentage to obtain seabuckthorn primary pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn after the fermentation time is 5-7 days.
In the above preparation method, in step S21, the fructus Hippophae juice and NaHCO3The percentage of the solution according to claim 4 is adjusted to obtain the seabuckthorn fruit pulp with the pH value of 3.5-3.8.
Compared with the prior art, the invention has one of the following advantages:
according to the invention, by inoculating a certain content of fermented seed liquid into the seabuckthorn fruit pulp, compared with the seabuckthorn fruit pulp, the malic acid degradation rate of the seabuckthorn fermented raw pulp reaches 88.5%, the pH value can be increased by 1.2-1.3, the acidity of the seabuckthorn raw pulp is effectively reduced, and the problem of sour and astringent taste of the seabuckthorn raw pulp is solved;
the fermentation of the raw juice of the seabuckthorn is not clarified, so that the content of total flavonoids in the raw juice of the seabuckthorn is remarkably increased while nutritional ingredients such as vitamins, mineral substances, flavonoids and the like in the raw juice of the seabuckthorn are kept, the total oxidation resistance is improved by 1.2 times, and the activity of SOD enzyme is increased by nearly 6 times;
the fermentation time of the seabuckthorn fruit primary fermentation pulp only needs 5-7 days, so that the fermentation time of the seabuckthorn fruit primary fermentation pulp can be greatly shortened, the conversion rate of malic acid-lactic acid is improved, the acidity of a fermentation finished product is reduced, and the pH value of the fermentation finished product is improved.
Detailed Description
The invention provides low-acidity seabuckthorn fermentation raw pulp which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 92-98% and the fermentation seed liquid accounts for 2-8% by mass.
Wherein the pH value of the seabuckthorn fermented raw stock is 4.2-4.5.
The sea-buckthorn pulp comprises the following components in percentage by mass: 80-90% of sea buckthorn juice and NaHCO310-20% of the solution. The sea buckthorn juice is prepared from NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
The fermentation seed liquid comprises a liquid culture medium and the wine coccus inoculated in the liquid culture medium;
the wine coccus strain is classified and named as Oenococcus oeni, and is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066;
the liquid culture medium is an acidic tomato culture medium or grape juice culture medium.
The method for preparing the low-acidity seabuckthorn fermentation raw stock comprises the following steps:
s1, pulping the pretreated fresh seabuckthorn fruits, filtering, homogenizing and sterilizing at high temperature to obtain the seabuckthorn juice.
In step S1, the following substeps are included:
s11, performing primary pulping filtration on the pretreated fresh seabuckthorn fruits through a pulping machine and a screen with the aperture of 0.8mm, and performing secondary pulping filtration through the pulping machine and a screen with the aperture of 0.4mm to obtain filtered seabuckthorn juice;
s12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
S2, inoculating the fermented seed liquid to the fruit pulp of seabuckthorn fruit according to the percentage in claim 1 or claim 2, and fermenting to obtain seabuckthorn fermented raw pulp with pH value of 4.2-4.5.
In step S2, the following substeps are included:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn fruit pulp with the pH value of 3.5-3.8.
Wherein the fructus Hippophae juice and NaHCO3The percentage of the solution according to claim 4 is adjusted to obtain the seabuckthorn fruit pulp with the pH value of 3.5-3.8.
S22, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the percentage to obtain seabuckthorn primary pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn with pH value of 4.2-4.5 after fermentation for 5-7 days.
The first embodiment is as follows:
the embodiment provides a low-acidity seabuckthorn fermentation raw stock, which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 94-96% by mass, and the fermentation seed liquid accounts for 4-6% by mass.
Wherein the pH value of the seabuckthorn fermented raw stock is 4.2-4.5.
The sea-buckthorn pulp comprises the following components in percentage by mass: sea-buckthorn juice 82.8-86.9%, NaHCO313.1-17.2% of solution. The sea-buckthorn juice is prepared by 1mol/L NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
The fermentation seed liquid comprises a liquid culture medium and the wine coccus inoculated therein. Wherein, the wine coccus strain is classified and named as Oenococcus oeni, and the strain is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066.
The liquid culture medium is an acid tomato culture medium, and the pH value of the acid tomato culture is 4.6-4.8.
The acidic tomato culture medium is prepared from the following raw materials:
10g of peptone, 10g of glucose, 5g of yeast extract powder, 2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 25g of tomato extract powder, 0.5g of cysteine hydrochloride acid solution and 1000ml of distilled water.
The pH value of the acid tomato culture is 4.6-4.8.
Mixing the above materials, and sterilizing at 121 deg.C for 15 min.
The preparation method of the wine coccus fermented seed liquid comprises the following steps:
inoculating a glycerol tube of the oenococcus wine to a liquid culture medium, culturing for 48h at 25 ℃, continuously culturing for 2 times, pouring the obtained liquid culture solution into a centrifuge tube, centrifuging for 10min at 4000rpm/min, discarding supernatant, collecting bacterial sludge, washing for 2 times by using sterile normal saline, adopting the same amount of normal saline when washing each time, centrifuging for 10min at 4000rpm/min, and collecting bacterial sludge;
then, the cells were resuspended by adding about the same volume of physiological saline to adjust the cell concentration to 108-109cfu/ml, made upFermenting the seed liquid.
The method for preparing the low-acidity seabuckthorn fermentation raw stock comprises the following steps:
s1, pulping the pretreated fresh seabuckthorn fruits, filtering, homogenizing and sterilizing at high temperature to obtain the seabuckthorn juice.
In step S1, the following substeps are included:
s11, pulping the pretreated fresh fructus Hippophae with a screen with a pore size of 0.8mm by a pulping machine for the first time, and pulping with a screen with a pore size of 0.4mm by a pulping machine for the second time to obtain the filtered fructus Hippophae juice.
Wherein the pretreatment operation of the fresh seabuckthorn fruits comprises the operations of removing stems, selecting and cleaning the fresh seabuckthorn fruits.
S12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
S2, inoculating the fermented seed liquid into the sea buckthorn fruit pulp according to the proportion of 94-96% of the sea buckthorn fruit pulp and 4-6% of the fermented seed liquid, and fermenting to obtain the sea buckthorn fruit pulp with the pH value of 4.2-4.5. Is fructus Hippophae fermented protoplasm.
In step S2, the following substeps are included:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn fruit pulp with the pH value of 3.5-3.8.
Wherein, according to the sea buckthorn juice 82.8-86.9%, 1mol/L NaHCO3Adjusting the pH value of the sea-buckthorn fruit juice to 3.5-3.8 after the sea-buckthorn fruit juice is acidified according to the proportion of 13.1-17.2% of the solution.
S22, inoculating the fermented seed liquid into the sea-buckthorn fruit pulp according to the proportion of 94-96% of the sea-buckthorn fruit pulp and 4-6% of the fermented seed liquid to obtain sea-buckthorn primary pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn with pH value of 4.2-4.5 after fermentation for 5-7 days.
Example two:
the embodiment provides a low-acidity seabuckthorn fermentation raw stock, which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 94% and the fermentation seed liquid accounts for 6% by mass.
Wherein the pH value of the seabuckthorn fermented raw stock is 4.2-4.5.
The sea-buckthorn pulp comprises the following components in percentage by mass: sea buckthorn juice 82.8%, NaHCO3And (5) solution 17.2%. The sea-buckthorn juice is prepared by 1mol/L NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
The fermentation seed liquid comprises a liquid culture medium and the wine coccus inoculated therein. Wherein, the wine coccus strain is classified and named as Oenococcus oeni, and the strain is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066.
The liquid culture medium is an acid tomato culture medium, and the pH value of the acid tomato culture is 4.6-4.8. The acidic tomato culture medium is prepared from the following raw materials:
10g of peptone, 10g of glucose, 5g of yeast extract powder, 2g of magnesium sulfate heptahydrate, 0.05g of manganese sulfate tetrahydrate, 25g of tomato extract powder, 0.5g of cysteine hydrochloride acid solution and 1000ml of distilled water.
Mixing the above materials, and sterilizing at 121 deg.C for 15 min.
The preparation method of the wine coccus fermented seed liquid comprises the following steps:
inoculating a glycerol tube of the oenococcus wine to a liquid culture medium, culturing for 48h at 25 ℃, continuously culturing for 2 times, pouring the obtained liquid culture solution into a centrifuge tube, centrifuging for 10min at 4000rpm/min, discarding supernatant, collecting bacterial sludge, washing for 2 times by using sterile normal saline, adopting the same amount of normal saline when washing each time, centrifuging for 10min at 4000rpm/min, and collecting bacterial sludge;
then, the cells were resuspended by adding about the same volume of physiological saline to adjust the cell concentration to 108-109cfu/ml, and preparing the fermentation seed liquid.
The method for preparing the low-acidity seabuckthorn fermentation raw stock comprises the following steps:
s1, pulping the pretreated fresh seabuckthorn fruits, filtering, homogenizing and sterilizing at high temperature to obtain the seabuckthorn juice.
In step S1, the following substeps are included:
s11, pulping the pretreated fresh fructus Hippophae with a screen with a pore size of 0.8mm by a pulping machine for the first time, and pulping with a screen with a pore size of 0.4mm by a pulping machine for the second time to obtain the filtered fructus Hippophae juice.
Wherein the pretreatment operation of the fresh seabuckthorn fruits comprises the operations of removing stems, selecting and cleaning the fresh seabuckthorn fruits.
S12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
S2, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the proportion of 94 percent of seabuckthorn fruit pulp and 6 percent of fermented seed liquid, and fermenting to obtain seabuckthorn fermented raw pulp with the pH value of 4.2-4.5.
In step S2, the following substeps are included:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn fruit pulp with the pH value of 3.5-3.8.
Wherein, the content of NaHCO is 82.8% based on fructus Hippophae juice3Adjusting the pH value of the sea-buckthorn fruit juice to 3.5-3.8 after adjusting the acid of the sea-buckthorn fruit juice according to the proportion of 17.2%.
S22, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the proportion of 94 percent of seabuckthorn fruit pulp and 6 percent of fermented seed liquid to obtain seabuckthorn raw pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn with pH value of 4.2-4.5 after fermentation for 5-7 days.
Example three:
the embodiment provides a low-acidity seabuckthorn fermentation raw stock, which comprises seabuckthorn fruit pulp and fermentation seed liquid inoculated into the seabuckthorn fruit pulp, wherein the seabuckthorn fruit pulp accounts for 96% and the fermentation seed liquid accounts for 4% by mass.
Wherein the pH value of the seabuckthorn fermented raw stock is 4.2-4.5.
The sea-buckthorn pulp comprises the following components in percentage by mass: sea buckthorn juice 86.9%, NaHCO3And (3) solution 13.1%. The sea-buckthorn juice is prepared by 1mol/L NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
The fermentation seed liquid comprises a liquid culture medium and the wine coccus inoculated therein. Wherein, the wine coccus strain is classified and named as Oenococcus oeni, and the strain is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066.
The liquid culture medium is grape juice culture medium, and its pH value is 4.6-4.8.
The grape juice culture medium is prepared from the following raw materials:
500ml of grape juice, 500ml of distilled water and 800.05-0.5ml of tween.
Mixing the above materials, and sterilizing at 121 deg.C for 15 min.
The preparation method of the wine coccus fermented seed liquid comprises the following steps:
inoculating a glycerol tube of the oenococcus wine to a liquid culture medium, culturing for 48h at 25 ℃, continuously culturing for 2 times, pouring the obtained liquid culture solution into a centrifuge tube, centrifuging for 10min at 4000rpm/min, discarding supernatant, collecting bacterial sludge, washing for 2 times by using sterile normal saline, adopting the same amount of normal saline when washing each time, centrifuging for 10min at 4000rpm/min, and collecting bacterial sludge;
then, the cells were resuspended by adding about the same volume of physiological saline to adjust the cell concentration to 108-109cfu/ml, and preparing the fermentation seed liquid.
The method for preparing the low-acidity seabuckthorn fermentation raw stock comprises the following steps:
s1, pulping the pretreated fresh seabuckthorn fruits, filtering, homogenizing and sterilizing at high temperature to obtain the seabuckthorn juice.
In step S1, the following substeps are included:
s11, pulping the pretreated fresh fructus Hippophae with a screen with a pore size of 0.8mm by a pulping machine for the first time, and pulping with a screen with a pore size of 0.4mm by a pulping machine for the second time to obtain the filtered fructus Hippophae juice.
Wherein the pretreatment operation of the fresh seabuckthorn fruits comprises the operations of removing stems, selecting and cleaning the fresh seabuckthorn fruits.
S12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
S2, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the proportion of 96 percent of seabuckthorn fruit pulp and 4 percent of fermented seed liquid, and fermenting to obtain seabuckthorn fermented raw pulp with the pH value of 4.2-4.5.
In step S2, the following substeps are included:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn fruit pulp with the pH value of 3.5-3.8.
Wherein, the content of NaHCO is 86.9% based on fructus Hippophae juice3Adjusting the pH value of the sea-buckthorn fruit juice to 3.5-3.8 after the sea-buckthorn fruit juice is acidified according to the proportion of 13.1%.
S22, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the proportion of 96% of seabuckthorn fruit pulp and 4% of fermented seed liquid to obtain seabuckthorn raw pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn with pH value of 4.2-4.5 after fermentation for 5-7 days.
The seabuckthorn fruit fermentation raw pulp obtained by the invention is orange yellow in color, uniform and turbid, soft in taste, typical seabuckthorn fruit fragrance, more than 12% of soluble solid (calculated by a refractometer) and 8.25-9.25mg/mL of total acid (calculated by malic acid).
The foregoing is merely a preferred embodiment of the invention, which is intended to be illustrative and not limiting. It will be understood by those skilled in the art that various changes, modifications and equivalents may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The low-acidity seabuckthorn fermentation raw stock is characterized by comprising 92-98% of seabuckthorn fruit pulp and 2-8% of fermentation seed liquid inoculated into the seabuckthorn fruit pulp by mass percent.
2. The low-acidity seabuckthorn fermented puree according to claim 1, wherein 94-96% of seabuckthorn fruit pulp and 4-6% of fermented seed liquid are calculated by mass percentage.
3. The fermented puree of Hippophae rhamnoides of claim 1 or 2, wherein the pH of the fermented puree of Hippophae rhamnoides is 4.2-4.5.
4. The low acidity seabuckthorn fermented puree according to claim 3, wherein the seabuckthorn fruit puree comprises the following components in percentage by mass: 80-90% of sea buckthorn juice and NaHCO310-20% of the solution.
5. The fermented puree of Hippophae rhamnoides of claim 4, wherein said Hippophae rhamnoides juice is prepared from NaHCO3And adjusting the acid of the solution to obtain the sea buckthorn fruit pulp, wherein the pH value of the sea buckthorn fruit pulp is 3.5-3.8.
6. The low acidity seabuckthorn fermented puree according to claim 4, wherein the fermented seed liquid comprises a liquid medium and hop inoculated therein;
the wine coccus strain is classified and named as Oenococcus oeni, and is preserved in the Shanghai preservation biotechnology center with the preservation date of 2021 year and 3 months and the preservation number of CICC 6066;
the liquid culture medium is an acid tomato culture medium or a grape juice culture medium.
7. A method for preparing the low acidity seabuckthorn fruit fermentation puree of claim 1 or 2, comprising the following steps:
s1, pulping and filtering the pretreated fresh seabuckthorn fruits, homogenizing and sterilizing at high temperature to obtain seabuckthorn juice;
s2, inoculating the fermented seed liquid to the fruit pulp of seabuckthorn fruit according to the percentage in claim 1 or claim 2, and fermenting to obtain seabuckthorn fermented raw pulp with pH value of 4.2-4.5.
8. The method for preparing a porous material according to claim 7, wherein the step S1 includes the following substeps:
s11, performing primary pulping filtration on the pretreated fresh seabuckthorn fruits through a pulping machine and a screen with the aperture of 0.8mm, and performing secondary pulping filtration through the pulping machine and a screen with the aperture of 0.4mm to obtain filtered seabuckthorn juice;
s12, homogenizing the filtered fructus Hippophae juice at least twice with a high-pressure homogenizer under 20-25 Mpa;
s13, sterilizing the homogenized seabuckthorn juice at high temperature of 130 ℃ and 140 ℃ for 3-5 seconds.
9. The method for preparing a porous material according to claim 7, wherein the step S2 includes the following substeps:
s21, adjusting the pH value of the sea-buckthorn juice to obtain sea-buckthorn pulp with the pH value of 3.5-3.8;
s22, inoculating the fermented seed liquid into the seabuckthorn fruit pulp according to the percentage in claim 1 or claim 2 to obtain seabuckthorn primary pulp;
s23, setting the fermentation temperature of the raw juice of seabuckthorn at 25-30 ℃, and obtaining the raw juice of seabuckthorn with pH value of 4.2-4.5 after fermentation for 5-7 days.
10. The method of claim 9, wherein the juice of Hippophae rhamnoides is mixed with NaHCO in step S213The percentage of the solution according to claim 4 is adjusted to obtain the seabuckthorn fruit pulp with the pH value of 3.5-3.8.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114938834A (en) * | 2022-06-22 | 2022-08-26 | 黄新宇 | A fructus Hippophae pulp with nutrition enhancing formula and its preparation method |
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| CN1057171A (en) * | 1991-05-30 | 1991-12-25 | 陕西省旬邑县沙棘饮料厂 | The preparation method of Hippophae (rhamnoides) original juice powder |
| CN101715994A (en) * | 2009-11-18 | 2010-06-02 | 青海清华博众生物技术有限公司 | Method for reducing acidity of microbe of hippophas juice |
| CN103215161A (en) * | 2013-03-14 | 2013-07-24 | 河南科技大学 | Method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni |
| CN109315693A (en) * | 2018-09-28 | 2019-02-12 | 中北大学 | A kind of fermentation sea-buckthorn pudding and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1057171A (en) * | 1991-05-30 | 1991-12-25 | 陕西省旬邑县沙棘饮料厂 | The preparation method of Hippophae (rhamnoides) original juice powder |
| CN101715994A (en) * | 2009-11-18 | 2010-06-02 | 青海清华博众生物技术有限公司 | Method for reducing acidity of microbe of hippophas juice |
| CN103215161A (en) * | 2013-03-14 | 2013-07-24 | 河南科技大学 | Method for reducing acidity of wild Kiwi berry wine using Oenococcus oeni |
| CN109315693A (en) * | 2018-09-28 | 2019-02-12 | 中北大学 | A kind of fermentation sea-buckthorn pudding and preparation method thereof |
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| CN114938834A (en) * | 2022-06-22 | 2022-08-26 | 黄新宇 | A fructus Hippophae pulp with nutrition enhancing formula and its preparation method |
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