CN114208985A - Production process of sugar-free pumpkin lactobacillus beverage - Google Patents
Production process of sugar-free pumpkin lactobacillus beverage Download PDFInfo
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- CN114208985A CN114208985A CN202111501055.7A CN202111501055A CN114208985A CN 114208985 A CN114208985 A CN 114208985A CN 202111501055 A CN202111501055 A CN 202111501055A CN 114208985 A CN114208985 A CN 114208985A
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Images
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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
Abstract
The invention discloses a production process of a sugar-free pumpkin lactobacillus beverage. Peeling and cutting pumpkin into pieces, cooking, pulping, carrying out enzymolysis, adjusting the pH value to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging and sterilizing to obtain a finished product; the fermentation process conditions are as follows: the fermentation temperature is 36-38 ℃, the fermentation time is 34-38h, and the lactobacillus inoculation amount is 4.5-5.5%; after fermentation, 5-7% xylitol is added into the fermentation product for blending. The pumpkin lactobacillus beverage is prepared by fermenting pumpkin serving as a raw material with lactobacillus fermentum GZSC-1, has the nutrition and health care value of pumpkin, has the unique flavor of the lactobacillus beverage, is attractive in color and luster, and is convenient to store. Under the process of the invention, the sugar-free pumpkin lactobacillus beverage has excellent sense.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a production process of a sugar-free pumpkin lactobacillus beverage.
Background
Pumpkin (Cucurbita), a plant of the cucurbitaceae family Cucurbita genus, an annual sprawl herb, is widely distributed throughout the world and is a common vegetable in life. The pumpkin has rich nutrient substances, and the pulp contains rich nutrient substances such as carbohydrate, protein, amino acid, fat, vitamin, mineral substances and the like, and bioactive substances such as alkaloid, cucurbitine, trigonelline and the like. The pumpkin has high edible and medicinal value, and has the effects of reducing blood sugar and blood fat, resisting inflammation, allergy, tumor, gastrointestinal digestion, arteriosclerosis and the like.
At present, the relatively developed pumpkin foods in the market mainly comprise pumpkin cakes and the like, and the pumpkin cakes are relatively single, belong to snacks, and need to be heated and cooked before being eaten. The pumpkin is processed into the beverage, so that the pumpkin beverage is greatly convenient for consumers to drink and is large in audience size. Common pumpkin beverage products mainly comprise pumpkin pulp beverages, pumpkin fruit and vegetable juice composite fermented beverages, pumpkin vinegar, pumpkin wine and the like. Although the compound beverage can cover the bad flavor of the pumpkin by virtue of the aroma of other fruit and vegetable juice and enrich the nutritional value of the beverage, the compound beverage can dilute the concentration of the pumpkin juice so as to reduce the efficacy of the pumpkin. In this fast-paced age, fast-food products such as milk tea and cola are popular with people, but these products have high sugar content, and are easy to cause diseases such as decayed teeth, obesity, hyperglycemia and the like after long-term drinking, and no more drinking is recommended. Therefore, the development of more healthy low-sugar or sugar-free beverages is urgent. Therefore, the sugar-free pumpkin beverage is prepared by utilizing lactobacillus fermentation, and the sugar-free pumpkin beverage meets the requirement of the development of the times.
Disclosure of Invention
The invention aims to provide a production process of a sugar-free pumpkin lactobacillus beverage. The pumpkin lactobacillus beverage is prepared by fermenting pumpkin serving as a raw material by using lactobacillus fermenti GZSC-1 separated and screened from Guizhou fermented pickled Chinese cabbage in a laboratory and performing an optimization process. The beverage is prepared by adopting xylitol to replace cane sugar, the obtained beverage does not contain cane sugar, carbohydrate in pumpkin is also converted into micromolecular organic acid and other substances after being fermented by lactic acid bacteria, the requirements of modern consumers are met, and the beverage has good market development prospect. Under the process conditions of 37 ℃ of fermentation temperature, 36h of fermentation time, 5 percent of lactobacillus inoculation amount and 6 percent of xylitol addition amount, the sensory quality and the quality of the obtained pumpkin beverage reach the best.
The invention adopts the following technical scheme to realize the purpose of the invention:
a sugar-free pumpkin lactobacillus beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing to obtain the final product; the fermentation process conditions are as follows: the fermentation temperature is 36-38 ℃, the fermentation time is 34-38h, and the inoculation amount of the lactobacillus fermentum GZSC-1 is 4.5-5.5%.
In the production process of the sugar-free pumpkin lactobacillus beverage, the fermentation process conditions are as follows: the fermentation temperature is 36.5-37.5 ℃, the fermentation time is 35-37h, and the inoculation amount of the lactobacillus fermentum GZSC-1 is 4.8-5.2%.
In the production process of the sugar-free pumpkin lactobacillus beverage, the fermentation process conditions are as follows: the fermentation temperature is 37 ℃, the fermentation time is 36h, and the inoculation amount of the lactobacillus fermentum GZSC-1 is 5 percent.
In the production process of the sugar-free pumpkin lactobacillus beverage, xylitol is added to the fermented product after fermentation to prepare the sugar-free pumpkin lactobacillus beverage.
In the production process of the sugar-free pumpkin lactobacillus beverage, 5-7% of xylitol is added into the fermented product after fermentation to prepare the sugar-free pumpkin lactobacillus beverage.
In the production process of the sugar-free pumpkin lactobacillus beverage, 5.5-6.5% of xylitol is added into the fermented product after fermentation for blending.
In the production process of the sugar-free pumpkin lactobacillus beverage, 6% of xylitol is added into the fermented product after fermentation to prepare the sugar-free pumpkin lactobacillus beverage.
In the production process of the sugar-free pumpkin lactobacillus beverage, the pH is adjusted to 6.2-6.8.
In the production process of the sugar-free pumpkin lactobacillus beverage, the pH is adjusted to 6.5.
In the production process of the sugar-free pumpkin lactobacillus beverage, the lactobacillus is lactobacillus fermentum GZSC-1; the lactobacillus fermentum GZSC-1 is preserved in the China center for type culture Collection in 2017, 12 months and 28 days, and the preservation number is CCTCC NO: M2017847.
The lactobacillus is lactobacillus fermentum GZSC-1 and the preservation complete information is as follows:
the deposit unit code: CCTCC (China center for cell communication)
Address: university of Wuhan, China
Whether survival is carried out: is that
The preservation date is as follows: 12 month and 28 days 2017
The preservation number is: CCTCC NO: M2017847
And (3) classification and naming: lactobacillus fermentum GZSC-1
Lactobacillus fermentum GZSC-1
Compared with the prior art, the invention has the following beneficial effects:
1. the pumpkin lactobacillus beverage is prepared by fermenting pumpkin serving as a raw material with lactobacillus fermentum GZSC-1, has the nutrition and health care value of pumpkin, has the unique flavor of the lactobacillus beverage, is attractive in color and luster, and is convenient to store. The xylitol is adopted to replace the sucrose for blending, the obtained beverage has low sugar content, meets the requirements of modern consumers, and has good market development prospect.
2. The pumpkin and water ratio is 1:2 when the pumpkin pulp is prepared, the optimal fermentation process conditions are that the fermentation temperature is 37 ℃, the fermentation time is 36h, the inoculation amount of the lactobacillus fermentum GZSC-1 is 5%, the optimal ratio of the fermented product to the xylitol is 6% under the conditions, and the pumpkin lactobacillus beverage is sour, sweet, delicious and rich in fragrance. The pumpkin fermented beverage has the soluble solid content of 2.3 +/-0.1 percent, the pH value of 3.87 +/-0.01, the total acid content of 6.291 +/-0.0566 g/kg and the total sugar content of 0.091 +/-0.0636 g/100g, the total sugar content meets the condition that the total sugar content of a sugar-free product is lower than 0.5g/100g, the sensory score is 92 +/-1.054, and the pumpkin fermented beverage is a sugar-free pumpkin lactic acid bacteria beverage, is suitable for being eaten by various middle-aged and old people and also can be eaten by diabetics. In addition, the sugar-free pumpkin lactobacillus beverage also contains abundant K, Na, Ca and Mg, and is a typical high-potassium low-sodium product.
3. In the process of the present invention, the pH is adjusted to 6.5, which is the optimum fermentation pH for lactic acid bacteria.
4. The sugar-free pumpkin lactobacillus beverage is fermented by adopting the lactobacillus fermentum GZSC-1, the fermented beverage not only has rich nutritive value of pumpkin, but also has the unique flavor of lactic acid generated by lactobacillus fermentation, the lactic acid bacteria also has a remarkable effect on improving the gastrointestinal tract of a human body, and the pumpkin is low in price, rich in nutrition and attractive in color and luster, and is certainly popular.
5. The lactobacillus fermentum GZSC-1 adopted by the invention has good activity and strong adaptability, and compared with the conventional lactobacillus, the lactobacillus fermentum provided by the invention has good antioxidant property, blood sugar reducing effect and blood sugar level regulating effect, so that the pumpkin fermented beverage adopting the lactobacillus fermentum also has a response technical effect.
Drawings
FIG. 1 is a graph of the effect of fermentation temperature on pH and sensory evaluation of a pumpkin fermented beverage;
FIG. 2 is a graph of the effect of fermentation temperature on pH and sensory evaluation of a pumpkin fermented beverage;
FIG. 3 is a graph of the effect of fermentation temperature on pH and sensory evaluation of pumpkin fermented beverages;
fig. 4 is a product diagram of a sugar-free pumpkin lactobacillus beverage.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The experimental procedures used below are, unless otherwise specified, all conventional procedures known in the art and the ingredients or materials used, if not specified, are all commercially available ingredients or materials. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention.
Example 1. A sugar-free pumpkin lactobacillus fermentum GZSC-1 beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing. The fermentation process comprises the steps of fermenting for 38 hours at the temperature of 36 ℃, inoculating the lactobacillus fermentum GZSC-1 with the inoculum size of 4.5 percent, adding 4 percent of xylitol into the fermented product after fermentation, blending and homogenizing.
Example 2. A sugar-free pumpkin lactobacillus fermentum GZSC-1 beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing. Wherein the fermentation process comprises the steps of fermenting for 37 hours at the temperature of 36.5 ℃ and inoculating the lactobacillus fermentum GZSC-1 with the inoculum size of 4.8 percent, and adding 4.5 percent of xylitol into the fermented product after fermentation for blending.
Example 3. A sugar-free pumpkin lactobacillus fermentum GZSC-1 beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing. Wherein the fermentation process comprises the steps of fermenting at 37 ℃ for 36 hours, inoculating lactobacillus fermentum GZSC-1 with an inoculum size of 5%, and adding 5% xylitol into the fermented product after fermentation to prepare.
Example 4. A sugar-free pumpkin lactobacillus fermentum GZSC-1 beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing. Wherein the fermentation process comprises the steps of fermenting at 37.5 ℃ for 35h and inoculating 5.2% of lactobacillus fermentum GZSC-1, and adding 5.5% of xylitol into the fermented product after fermentation for blending.
Example 5. A sugar-free pumpkin lactobacillus fermentum GZSC-1 beverage is prepared by peeling pumpkin, cutting, steaming, pulping, performing enzymolysis, adjusting pH to 6.5, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing. Wherein the fermentation process comprises the steps of fermenting at 38 ℃ for 34h and inoculating the lactobacillus fermentum GZSC-1 with the inoculum size of 5.5 percent, and adding 6 percent xylitol into the fermented product after fermentation for blending.
To study the present invention, the inventors conducted a number of experiments and analyses, some of which were recorded as follows:
experimental example 1
1 materials and methods
1.1 materials and reagents
1.1.1 test materials
Fresh local (Guiyang) honey pumpkin, lactobacillus fermentum GZSC-1, cellulase, pectinase, citric acid, sodium bicarbonate and xylitol.
1.1.2 test media and reagents
MSR broth culture medium, plate count agar culture medium, potato-glucose agar culture medium, and crystal violet neutral red bile salt agar culture medium.
1.2 instruments and devices
A pH meter: instrument and electrical science instrument
Juice extractor: shanghai Yunhui electric appliances Co Ltd
A constant-temperature incubator: shanghai Bowen realty Co Ltd medical equipment factory
A constant-temperature water bath kettle: shanghai Bowen realty Co Ltd medical equipment factory
An autoclave: jiangyin Binjiang medical facilities Co Ltd
An electronic balance: aohaus instruments (Changzhou) Inc
Digital refractometer: tupu cloud agricultural technologies, Zhejiang Ltd
A high-pressure homogenizer: biotechnology Ltd
A centrifuge: shanghai' an pavilion scientific instrument factory.
1.3 test methods
1.3.1 Process flow
Pumpkin → peeling → dicing → cooking → pulping → enzymolysis → adjusting pH to 6.5 → canning → sterilization → cooling → inoculation → fermentation → homogenization → packaging → sterilization → finished product
Single factor test
According to the pre-test result, on the basis of the process that the fermentation temperature is 37 ℃, the strain inoculation amount is 4% and the fermentation time is 36h, five reasonable factor levels of the fermentation temperature, the fermentation time and the inoculation amount are set to carry out single factor experiments, the fermentation temperature is set to be 25 ℃, 29 ℃, 33 ℃, 37 ℃ and 41 ℃, the inoculation amount is set to be 2%, 3%, 4%, 5% and 6%, the fermentation time is set to be 32h, 34h, 36h, 38h and 40h for fermentation, and the influence of each factor on the quality of the beverage is evaluated by analyzing the pH value and sensory score of the fermented beverage.
1.3.3 orthogonal test
Selecting three levels with better factors according to the single-factor test result, and adopting L9(33) And performing an orthogonal test, and finding out the optimal fermentation process condition according to the quality of the fermentation result, wherein the orthogonal factor level table 2.1 is as follows.
TABLE 1 pumpkin lactobacillus fermentation test factor level table
1.3.4 sensory evaluation
The sensory evaluation is the sum of 4 index scores of color, aroma, taste and tissue state, the score is made into 100 scores, the 4 indexes are 25 scores respectively, 10 or more panellists are required for the whole sensory evaluation to evaluate, good evaluation results are counted and data analysis is carried out, and the scoring standard is shown in table 2:
TABLE 2 pumpkin juice scoring table
1.3.5 detection index
(1) pH: the measurement adopts a PHS-3C type pH meter to measure;
(2) soluble solid matter: measured using a digital refractometer;
(3) total acid: detecting (by lactic acid) according to GB/T12456-;
(4) total sugar: the method is executed according to the specification of GB/T10782-2006, and a direct titration method is adopted;
(5) the total number of the bacterial colonies is measured by adopting a dilution plate-inverting method, and the specific principle and steps are as shown in GB4789.2-2016 (Total count of bacterial colonies for food microorganism inspection);
(6) the determination of the mould is carried out according to GB4789.15-2016 (food microorganism inspection mould and yeast count) to detect the mould;
(7) the detection of the Escherichia coli is carried out on the Escherichia coli in the sample according to GB/T4789.3-2016 'determination of coliform group in food hygiene microbiological inspection';
(8) mineral elements and their contents: the detection is carried out by an inductively coupled plasma mass spectrometer (ICP-MS) according to GB5009.268-2016 (determination of multiple elements in food), and the working conditions of the instrument are shown in a table 2.3:
TABLE 3 mineral substance detecting instrument worksheet
| Parameter name | Parameter(s) | Parameter name | Parameter(s) |
| Radio frequency power | 1550W | Atomizer | Concentric atomizer |
| Flow rate of plasma | 14L/min | Velocity of flow of atomizer | 0.999L/min |
| Flow of carrier gas | 0.80L/min | Peristaltic pump flow rate | 40L/min |
| Auxiliary gas flow | 0.40L/min | Sample lifting rate | 0.3r/s |
| Flow of helium | 4Ml/min | Depth of sampling | 5mm |
| Temperature of the atomization chamber | 2.7℃ | Integration time | 0.02s |
| Number of scans | 20 times (twice) | Number of |
3 times of |
1.3.6 data processing
Data statistics and analysis and preparation of graphs were performed by using Microsoft-excel 2010 and using a direct analysis method.
2 results and analysis
2.1 Single factor Experimental results and analysis
2.1.1 Effect of fermentation temperature on pH and sensory evaluation
The effect of fermentation temperature on pH and sensory evaluation of the pumpkin fermented beverage is shown in fig. 1.
As can be seen from FIG. 1, when the inoculation amount and the fermentation time were not changed, the acid production of lactic acid bacteria in the pumpkin pulp increased with the increase of the fermentation temperature and the pH value decreased gradually in the fermentation range of 25 ℃ to 37 ℃. The acid yield of the lactic acid bacteria in the range of 37-41 ℃ is reduced along with the rise of the fermentation temperature, the pH value is rapidly increased, the sensory evaluation score is stably increased in the range of 25-33 ℃, is kept unchanged in the range of 33-37 ℃, and is rapidly reduced in the range of 37-41 ℃. The pumpkin beverage fermented at 33 ℃ and 37 ℃ was evaluated in terms of sensory evaluation at 84 points, and it was concluded that the fermentation temperature of the Lactobacillus fermentum GZSC-1 was preferably 33 ℃ and 37 ℃ under the conditions of 4% inoculum size and 36 hours of fermentation time.
2.1.2 Effect of fermentation time on pH and sensory evaluation
The effect of fermentation time on pH and sensory evaluation of the pumpkin fermented beverage is shown in fig. 2.
As can be seen from FIG. 2, when the fermentation temperature and the inoculation amount are kept constant, the content of lactic acid in the pumpkin pulp increases with the increase of the fermentation time within the fermentation time range of 32 h-40 h, the pH value gradually decreases, the decrease speed of the pH value between 32 h-34 h is slightly higher than that between 36 h-40 h, the sensory evaluation score increases with the increase of the fermentation time within the fermentation time range of 32 h-36 h, the pH value gradually decreases within the fermentation range of 36 h-40 h, the mouthfeel is optimal when the fermentation time is 36h, and the sensory evaluation score is 84 min.
2.1.3 Effect of inoculum size on pH and sensory evaluation
The effect of the inoculum size on the pH and sensory evaluation of the pumpkin fermented beverage is shown in fig. 3.
As shown in FIG. 3, when the fermentation temperature is 37 ℃ and the fermentation time is 36h, the acid production amount of lactic acid bacteria in the pumpkin beverage is increased along with the increase of the inoculation amount of the bacteria in the range of 2-6%, the pH value is gradually reduced along with the increase of the inoculation amount, the sensory evaluation score is in an increasing trend in the range of 2-5% of the inoculation amount and in a decreasing trend in the range of 5-6%, and the sensory evaluation of the pumpkin fermented beverage is best when the inoculation amount is 5%, and the score is 83. The strain inoculation amount of the pumpkin fermented beverage is suitable to be 5% under the conditions that the fermentation temperature is 37 ℃ and the fermentation time is 36 hours.
2.2 orthogonal test
The results and analysis of the fermentation orthogonal test of the pumpkin lactobacillus beverage are shown in table 4.
TABLE 4 orthogonal test results and analysis of fermentation conditions for fermented pumpkin beverages
From the results of the orthogonal analysis in table 4, the magnitude of the range of the three factors is ranked as: RA is greater than RB is greater than RC, namely the influence degree of 3 factors on the sensory evaluation result of the pumpkin fermented beverage is ranked as follows: the fermentation temperature is greater than the fermentation time and is greater than the inoculation amount, and the R values in the table 4 show that the R values of the three ABC factors are all greater than the R value of the blank column D, which indicates that the three ABC factors have significant influence on the fermentation. As can be seen from the K values in Table 4, the optimum combination of fermentation processes for the A column K3 > K2 > K1, the B column K2 > K3 > K1, and the C column K2 > K3 > K1 can be determined3B2C2The optimal fermentation process conditions of the pumpkin lactobacillus beverage are that the fermentation temperature is 37 ℃, the fermentation time is 36h, and the lactobacillus inoculation amount is 5%.
2.3 index determination
2.3.1 physicochemical index
Blending the pumpkin beverage fermented under the optimal fermentation process conditions by adopting the xylitol, wherein blending data are shown in a table 5. The optimal proportion of the xylitol is selected according to the sensory score, the sensory score is 9.5 points when the proportion of the xylitol is 6%, the pumpkin beverage is sour, sweet and delicious, the lactic acid aftertaste is rich, and the sensory score is 10 points.
TABLE 5 xylitol proportion
| Xylitol addition amount | Sensory score/ |
| 2％ | 7±0.67 |
| 3％ | 8±0.47 |
| 4％ | 8.5±0.33 |
| 5％ | 9±0.24 |
| 6％ | 9.5±0.33 |
| 7％ | 9±0.24 |
Part of the physicochemical indexes of the pumpkin beverage prepared under the optimal fermentation process conditions of 37 ℃, 36h and 5% are shown in table 6. The soluble solid content is 2.3 +/-0.1%, the pH value is 3.87 +/-0.01, the total sugar content is 0.091 +/-0.0636 g/100g, the total acid content is 6.291 +/-0.0566 g/kg, the acidity is proper, and the sensory score is 92 +/-1.054.
TABLE 6 physicochemical indices of pumpkin drink under optimal fermentation conditions
The mineral elements and the content of the pumpkin beverage fermented under the optimal fermentation process condition are detected, the sample is pretreated and then detected by ICP-MS in GB5009.268-2016 (measurement of multiple elements in food), and the detection results are shown in Table 7. The mineral content is K, Na, Ca, Mg, Fe, Mn, Zn, Al, Cu, Cr, Ni and Se in sequence from high to low, wherein the macroelements comprise K, Na, Ca and Mg, the essential microelements comprise Fe, Mn, Zn, Cu, Cr, Ni and Se, and the Al is an unnecessary microelement. Pumpkin is a typical high-potassium low-sodium food, and is known according to national standards GB 14880 and GB 2760: the potassium content is more than 0.05 g/kg-0.2 g/kg of the reinforced potassium beverage; the calcium content is less than the maximum consumption of calcium in the drinking liquid by 0.6-0.8 g/kg, and the magnesium content is less than the maximum consumption of the drinking liquid by 140-280 mg/kg; the iron content is less than 10ppm to 20ppm of the maximum using amount of the beverage, the manganese content is less than 0.15ppm to 0.32ppm of the maximum using amount of the drinking liquid, and the zinc content is less than 5ppm to 10ppm of the maximum using amount of the drinking liquid; the copper content is 1-1.25 ppm less than the maximum consumption of the drinking liquid; the selenium content is less than 50 ppb-200 ppb of the maximum using amount of the drinking liquid, and the heavy metal chromium content is less than or equal to 0.5ppm of chromium in vegetables, fruits and potatoes specified in the national standard GB 2762-.
TABLE 7 mineral content of fermented pumpkin drink
2.3.2 microbiological indicators
The fermented samples were packaged and pasteurized, and the total number of colonies, the mold count and the coliform count in the finished product were measured according to GB4789.2-2016, GB4789.15-2016 and GB4789.3-2016 in the national food safety Standard "microbiological examination in food", respectively, with the results shown in tables 8, 9 and 10.
TABLE 8 Total colony count assay
TABLE 9 mold count
TABLE 10 E.coli counts
As shown in tables 8, 9 and 10, no other bacteria, mold and Escherichia coli were detected in the final product, indicating that the product was highly safe and not contaminated by pathogenic bacteria such as mold and Escherichia coli.
3 test conclusion and prospect
3.1 conclusion of the test
According to the research, the fermented pumpkin beverage is developed and researched, the fermented pumpkin pulp is fermented by the lactobacillus fermentum GZSC-1, the lactobacillus fermentation process is optimized, and the healthy, nutritional, delicious and low-sugar pumpkin lactobacillus beverage is developed. The proportion of pumpkin and water is 1:2 when the pumpkin pulp is prepared, the optimal fermentation process condition is that the fermentation temperature is 37 ℃, the fermentation time is 36h, the lactobacillus inoculation amount is 5%, the optimal proportion of the fermented product added with xylitol is 6% under the conditions, and the pumpkin lactobacillus beverage is sour, sweet, delicious and rich in fragrance. The pumpkin fermented beverage has the soluble solid content of 2.3 +/-0.1 percent, the pH value of 3.87 +/-0.01, the total acid content of 6.291 +/-0.0566 g/kg and the total sugar content of 0.091 +/-0.0636 g/100g, the total sugar content meets the condition that the total sugar content of a sugar-free product is lower than 0.5g/100g, the sensory score is 92 +/-1.054, and the pumpkin fermented beverage is a sugar-free pumpkin lactic acid bacteria beverage, is suitable for being eaten by various middle-aged and old people and also can be eaten by diabetics. Besides, the pumpkin fermented beverage also contains abundant K, Na, Ca and Mg, and is a typical high-potassium low-sodium product.
3.2 prospect of prospect
At present, the developed types of pumpkin products in China comprise pumpkin powder, pumpkin juice, various pumpkin beverages, pumpkin crystals, pumpkin sauce, pumpkin cakes, pumpkin paste, quick-frozen pumpkin blocks, pumpkin fine dried noodles, pumpkin silk noodles, pumpkin additives and the like. But the pumpkin beverage has a few varieties, small production scale and low yield, can not meet the market demand and the pursuit of people for nutritional and healthy food, has the unique flavor of lactobacillus fermentation, has the nutritional value of pumpkin and has good market prospect.
4 material balance
The method comprises the following steps of calculating according to the annual yield of 1000 tons of fermented pumpkin drinks:
pretreatment loss was 1%
Loss of homogeneity: calculated as 0.1%
Sterilization loss: calculated as 1%
Inoculating a leavening agent: the leaven is 5% of pumpkin pulp
Pumpkin pulp: the ratio of fructus Cucurbitae Moschatae to water is 1:2
The mixture is added with xylitol in an amount of 6 percent of the pumpkin pulp
Total pipe loss rate: calculated as 0.1%
Canning loss rate: calculated as 0.05%
The packaging is 250 g/bottle and 12 bottles/box, and the damage rate of the packaging bottles is calculated according to 1 percent
The work is carried out for 250 days every 8 hours in a year, and the work load per hour is 500 kg. Thus, at a 500kg/h crop material balance:
the canning loss rate is 0.05 percent
The material amount before canning is 500/2 (1-0.05%) -500.25 kg/h
Taking the total pipeline loss rate as 0.1 percent
The amount of material before stirring is 500.25 ÷ (1-0.1%) -500.75 kg/h
Adding starter 5% of milk
The mass before cooling is 500.75 ÷ (1+ 5%) -476.90 kg/h
The sterilization loss rate is 1 percent
The material amount before sterilization is 476.90 ÷ (1-1%) -481.72 kg/h
The homogeneous loss rate is 0.1 percent
The material amount before homogenization is 481.72 ÷ (1-0.1%) -482.20 kg/h
The addition amount of xylitol is 6 percent
The material amount before adding the ingredients is 482.20 ÷ (1+ 6%) -454.91 kg/h
The ratio of pumpkin to water is 1:2, wherein the pumpkin is 151.64kg/h, and the water is 303.27kg/h
Calculated from the above:
the amount of pumpkin before pretreatment is 151.64/1-1% ═ 153.17kg/h
Water requirement: 303.27 × 8 × 250 ═ 606.54 tons;
the packaging bottle for packaging the pumpkin fermented beverage is obtained by calculating according to the damage rate of 1 percent:
PET food grade transparent plastic bottle: 1000/0.00025 is 4000000
4000000/(1-1%) -4040405
Packaging cartons were measured for 5% loss: 4000000/12-333334333334/(1-5%) -350878
Required amount of xylitol: 1000X 6% ═ 60 tons
Direct vat set starter: 1000X 5% ═ 50 ton
Experimental example 2. The invention provides an antioxidant lactobacillus fermentum which comprises the following components: lactobacillus fermentum GZSC-1.
1 preservation and culture of antioxidative Lactobacillus fermentum
The strain of the antioxidant lactobacillus fermentum is separated from fermented pickled Chinese cabbage homemade by villagers in town towns of Qing town of Guiyang City of Guizhou province.
(1) And (3) strain preservation: inoculating solid MRS culture medium test tube slant, and checking bacteria number at 1 × 107And after CFU/ml, adding glycerol to the upper part of the test tube, sealing the test tube, and preserving for 3-6 months at the temperature of-20 ℃. The strain can be prepared into freeze-dried powder and preserved for 1-5 years at 1-8 DEG C。
(2) Activating strains: inoculating a ring of lactic acid bacteria into an MRS broth culture medium under aseptic conditions, and culturing at 37 ℃ for 24-48 h.
2 comparison of the antioxidant capacities of suspensions of lactic acid bacteria of different species and their extracellular secretions
1. Inoculating a ring of lactobacillus paracasei SR10-1 lactobacillus to MRS broth culture medium under aseptic condition, culturing in an aseptic incubator at 37 ℃ for 48h, and centrifuging to collect thallus and supernatant, wherein the supernatant is SR10-1 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9CFU/mL, namely SR10-1 bacterial suspension.
2. Inoculating a loop of lactobacillus casei H1 lactobacillus to MRS broth culture medium under aseptic condition, culturing in an aseptic incubator at 37 deg.C for 24H, centrifuging, and collecting thallus and supernatant, wherein the supernatant is H1 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9CFU/mL, namely H1 bacterial suspension.
3. Inoculating a ring of GZSC-1 lactic acid bacteria into an MRS broth culture medium under aseptic conditions, placing the mixture in an aseptic incubator at 37 ℃ for culturing for 60 hours, and centrifugally collecting thalli and supernatant, wherein the supernatant is GZSC-1 extracellular secretion; adjusting the concentration of the bacterial liquid to 10 by using 0.85% physiological saline9And the CFU/mL is the GZSC-1 bacterial suspension.
Data in tables 1-3 were obtained by analyzing SR10-1 extracellular secretion, SR10-1 bacterial suspension, H1 extracellular secretion, H1 bacterial suspension, GZSC-1 extracellular secretion, and GZSC-1 bacterial suspension.
TABLE 1 determination of DPPH radical scavenging by different lactic acid bacteria
TABLE 2 determination of ABTS radical scavenging by different lactic acid bacteria
| Sample name | ABTS radical scavenging ratio (%) | Vc equivalent (mg. mL)-1) |
| SR10-1 bacterial suspension | 34.00 | 0.064 |
| SR10-1 extracellular secretion | 68.65 | 0.118 |
| H1 bacterial suspension | 35.80 | 0.066 |
| H1 extracellular secretion | 39.23 | 0.072 |
| GZSC-1 bacterial suspension | 11.66 | 0.029 |
| GZSC-1 extracellular secretion | 50.00 | 0.089 |
TABLE 3 determination of the hydroxyl radical scavenging efficiency by different lactic acid bacteria
| Sample name | Hydroxyl radical scavenging ratio (%) | Vc equivalent (mg. mL)-1) |
| SR10-1 bacterial suspension | 98.96 | 0.545 |
| SR10-1 extracellular secretion | 98.29 | 0.499 |
| H1 bacterial suspension | 98.00 | 0.497 |
| H1 extracellular secretion | 67.74 | 0.308 |
| GZSC-1 bacterial suspension | 80.27 | 0.386 |
| GZSC-1 extracellular secretion | 70.21 | 0.323 |
The antioxidant capacity of the suspension of 3 strains of lactic acid bacteria and extracellular secretion is expressed by Vc equivalent, and the higher the Vc equivalent value is, the stronger the antioxidant capacity is. As can be seen from Table 1, the clearance rate of DPPH free radical by the extracellular secretion of lactobacillus fermentum GZSC-1 is the highest and reaches 95.45 percent, which is obviously higher than that of lactobacillus casei H1 and lactobacillus paracasei SR 10-1; in addition, the extracellular secretion of the lactobacillus fermentum GZSC-1 has higher ABTS free radical clearance rate, which indicates that the lactobacillus fermentum GZSC-1 has higher antioxidation property, and particularly the culture or fermentation product thereof has higher antioxidation property.
3. Comparison of in vitro blood glucose lowering Capacity of 3 kinds of lactic acid bacteria suspension and extracellular secretion
The above SR10-1 extracellular secretion, SR10-1 bacterial suspension, H1 extracellular secretion, H1 bacterial suspension, GZSC-1 extracellular secretion and GZSC-1 bacterial suspension were analyzed to obtain the data in Table 4.
TABLE 4 determination of hypoglycemic levels by different lactic acid bacteria
| Sample name | Alpha-glucosidase inhibition (%) | Acarbose equivalent (mg/mL)-1) |
| SR10-1 bacterial suspension | 97.89±1.11a | 2.45×10-5 |
| SR10-1 extracellular secretion | 94.07±1.56a | 2.3×10-5 |
| H1 bacterial suspension | 68.77±1.34c | 1.42×10-5 |
| H1 extracellular secretion | 94.52±2.51a | 2.37×10-5 |
| GZSC-1 bacterial suspension | 98.27±4.55d | 2.96×10-5 |
| GZSC-1 extracellular secretion | 88.96±0.67b | 2.16×10-5 |
The alpha-glycosidase inhibition rate capability of 3 strains of lactobacillus suspension and extracellular secretion is expressed by acarbose equivalent, and the higher the acarbose equivalent value is, the stronger the oxidation resistance capability is. As can be seen from Table 4: in vitro experiments, the acarbose equivalent value of the lactobacillus fermentum GZSC-1 bacterial suspension is the highest, which indicates that the antioxidant capacity of the lactobacillus fermentum is higher. In addition, from the aspect of alpha-glycosidase inhibition rate, the GZSC-1 bacterial suspension also has better blood sugar reduction effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Sequence listing
<110> Guizhou university
<120> production process of sugar-free pumpkin lactic acid bacteria beverage
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 1538
<212> DNA
<213> Lactobacillus fermentum
<400> 1
gagtaacctt tggtgtacga ctcaccctaa ttcatcgtca actagccgcc tggctcctaa 60
aaggtacccc caccgacttt gggtgttaca aactctcatg gtgtgacggg cggtgtgtac 120
aaggcccggg aacgtattca ccgcggcatg ctgatccgcg attactagcg attccgactt 180
cgtgcagggc gagttgcagc ctgcagtccg aactgagaac ggttttaaga gatttgcttg 240
ccctcgcgag ttcgcgactc gttgtaccgt ccattgtagc acgtgtgtag cccaggtcat 300
aaggggcatg atgatctgac gtcgtcccca ccttcctccg gtttgtcacc ggcagtctca 360
ctagagtgcc caacttaatg ctggcaacta gtaacaaggg ttgcgctcgt tgcgggactt 420
aacccaacat ctcacgacac gagctgacga cgaccatgca ccacctgtca ttgcgttccc 480
gaaggaaacg ccctatctct agggttggcg caagatgtca agacctggta aggttcttcg 540
cgtagcttcg aattaaacca catgctccac cgcttgtgcg ggcccccgtc aattcctttg 600
agtttcaacc ttgcggtcgt actccccagg cggagtgctt aatgcgttag ctccggcact 660
gaagggcgga aaccctccaa cacctagcac tcatcgttta cggcatggac taccagggta 720
tctaatcctg ttcgctaccc atgctttcga gtctcagcgt cagttgcaga ccaggtagcc 780
gccttcgcca ctggtgttct tccatatatc tacgcattcc accgctacac atggagttcc 840
actaccctct tctgcactca agttatccag tttccgatgc acttctccgg ttaagccgaa 900
ggctttcaca tcagacttag aaaaccgcct gcactctctt tacgcccaat aaatccggat 960
aacgcttgcc acctacgtat taccgcggct gctggcacgt agttagccgt gactttctgg 1020
ttaaataccg tcaacgtatg aacagttact ctcatacgtg ttcttcttta acaacagagc 1080
tttacgagcc gaaacccttc ttcactcacg cggtgttgct ccatcaggct tgcgcccatt 1140
gtggaagatt ccctactgct gcctcccgta ggagtatggg ccgtgtctca gtcccattgt 1200
ggccgatcag tctctcaact cggctatgca tcatcgcctt ggtaggccat taccccacca 1260
acaagctaat gcaccgcagg tccatccaga agtgatagcg agaagccatc ttttaagcgt 1320
tgttcatgcg aacaacgttg ttatgcggta ttagcatctg tttccaaatg ttgtcccccg 1380
cttctgggca ggttacctac gtgttactca cccgtccgcc actcgttggc gaccaaaatc 1440
aatcaggtgc aagcaccatc aatcaattgg gccaacgcgt tcgacttgca tgtattaggc 1500
acaccgccag cgttcatcct gagccaggtt caaactct 1538
Claims (10)
1. A production process of a sugar-free pumpkin lactobacillus beverage is characterized by comprising the following steps: the production process comprises peeling pumpkin, cutting into pieces, steaming, pulping, performing enzymolysis, adjusting pH, canning, sterilizing, cooling, inoculating, fermenting, homogenizing, packaging, and sterilizing to obtain the final product; the fermentation process conditions are as follows: the fermentation temperature is 36-38 ℃, the fermentation time is 34-38h, and the lactobacillus inoculation amount is 4.5-5.5%.
2. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 1, which is characterized in that: the fermentation process conditions are as follows: the fermentation temperature is 36.5-37.5 ℃, the fermentation time is 35-37h, and the lactobacillus inoculation amount is 4.8-5.2%.
3. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 2, which is characterized in that: the fermentation process conditions are as follows: the fermentation temperature is 37 ℃, the fermentation time is 36h, and the lactobacillus inoculation amount is 5 percent.
4. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 1, which is characterized in that: and adding xylitol into the fermentation product after the fermentation to prepare.
5. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 1, which is characterized in that: and adding 5-7% xylitol into the fermentation product after fermentation to prepare.
6. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 5, characterized in that: and adding 5.5-6.5% xylitol into the fermentation product after fermentation to prepare.
7. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 6, which is characterized in that: and adding 6% xylitol into the fermentation product after the fermentation to prepare.
8. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 1, which is characterized in that: the pH is adjusted to 6.2-6.8.
9. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 8, which is characterized in that: the pH adjustment is to adjust the pH to 6.5.
10. The production process of the sugar-free pumpkin lactic acid bacteria beverage according to claim 2, which is characterized in that: the lactobacillus is lactobacillus fermentum GZSC-1; the lactobacillus fermentum GZSC-1 is preserved in the China center for type culture Collection in 2017, 12 months and 28 days, and the preservation number is CCTCC NO: M2017847.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| KR102166789B1 (en) * | 2020-06-01 | 2020-10-16 | 최정식 | Mutant lactic acid bacterium strain having acid and heat resistance, and culturing composition comprising this strain as effective gredient |
| CN113662111A (en) * | 2021-08-24 | 2021-11-19 | 贵州大学 | Low-sugar pumpkin beverage and processing technology thereof |
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- 2021-12-09 CN CN202111501055.7A patent/CN114208985A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105962196A (en) * | 2016-05-25 | 2016-09-28 | 山西达明派食品有限公司 | Method for fermenting pumpkin pulp by using plant probiotics |
| KR102166789B1 (en) * | 2020-06-01 | 2020-10-16 | 최정식 | Mutant lactic acid bacterium strain having acid and heat resistance, and culturing composition comprising this strain as effective gredient |
| CN113662111A (en) * | 2021-08-24 | 2021-11-19 | 贵州大学 | Low-sugar pumpkin beverage and processing technology thereof |
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