CN114424817A - Probiotic fermented fruit paste and preparation method thereof - Google Patents
Probiotic fermented fruit paste and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
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- A23V2400/113—Acidophilus
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention relates to the technical field of probiotic fermentation, in particular to probiotic fermented fruit paste and a preparation method thereof. The preparation method comprises the following steps: the preparation method comprises the steps of fruit selection → peeling and kernel removal → cutting, color protection → softening → pulping → fruit mud → blending → sterilization → inoculation → fermentation → finished product refrigeration, wherein the preparation method comprises the steps of fermenting the fruit mud, adding enzyme substances to decompose macromolecular substances in the fruit mud, utilizing the pulp to the maximum extent, retaining the original flavor and nutritive value of the fruit, well retaining and refining the nutritional ingredients of the fruit, particularly abundant vitamins, polyphenols, polysaccharides, various organic acids and other ingredients in the fruit mud, and greatly enhancing the nutrition, health care effect and flavor characteristics. The probiotic fermented fruit paste prepared by the preparation method is suitable for being sour and sweet, and fresh in fragrance.
Description
Technical Field
The invention relates to the field of probiotic fermented beverages, and in particular relates to probiotic fermented fruit paste and a preparation method thereof.
Background
The name probiotic was first proposed in 1965, when it was defined as a chemical substance produced from bacteria that by itself could achieve effective stimulation of and could promote the proliferation and growth of other bacteria or microorganisms, this particular property being contrary to antibiotics. In 1989, fullerene finally summarized the pharmacological definition of probiotics as an active microbial agent that was thought to promote the human body and regulate the flora balance in the intestinal tract, and to be beneficial to the host, and this definition is currently most widely accepted. The world food, the agricultural organization and the world health organization define probiotics as a type of live bacteria, and researches show that after people eat products of the probiotics, the probiotics play a certain beneficial role in the health of people. Today, there is still considerable debate among scholars as to the exact definition of it in the world. The probiotic bacteria may be a single strain or two or more strains in combination with each other. The probiotics should have several characteristics, i.e. the probiotics are beneficial to the host; secondly, the medicine is nontoxic and disease-free and can survive in intestinal tracts; third, the food has certain adaptability to gastric acid and bile salt in food; they can be selectively colonized in the digestive tract on the surface of bacteria and produce enzymes and useful substances; they may be better in the process of processing or storage; sixthly, the taste is unique, and the product has good organoleptic properties.
Compared with other countries, China has little research on probiotic fermentation and low use degree. Research progress and development and utilization for food are limited compared with developed countries such as japan and france. In the 20 th century, few researches on probiotic fermentation and related data are available in China. But after the 21 st century, some changes occurred. The research on probiotic fermentation technology is also receiving more and more attention, and more probiotic fermentation products are also entering the lives of consumers. The microbiological association has conducted many probiotic studies at the food association of Guangdong province. At present, the probiotics are mainly used in the production process and the fermentation process of the yoghourt. Lactose intolerant patients can cause diarrhea to lactose food because the patients lack lactase in vivo, and the prior fermented fruit and vegetable products contain the lactase exactly, so the diarrhea problem of the patients caused by the lack of lactase can be effectively solved. Fruits and vegetables are used as raw materials, and under the action of the microorganism, namely probiotics, the probiotics ferment the fruits and the vegetables into products, which is the best method for combining the advantages of the probiotics and the fruits and the vegetables.
At present, most of probiotic fermented fruit and vegetable matrixes on the market are fruit and vegetable juice beverage products, and few character materials are provided for probiotic fermented fruit paste. The conventional probiotic fermentation technology is adopted to ferment the fruit puree, and since macromolecular substances such as starch, pectin and the like in the fruit puree are difficult to be fully utilized by probiotics, the fermented fruit puree obtained by fermentation has poor taste and is not popular with consumers.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a preparation method of probiotic fermented fruit paste, which is characterized in that pectinase and/or amylase are added into the fruit paste to decompose starch, pectin and macromolecular substances in the fruit paste, and then the probiotic fermentation is carried out to retain and refine nutrients to the maximum extent. On the basis of the preparation method of the probiotic fermented fruit paste, a single-factor test is firstly carried out, then a response surface optimization test is further optimized, and the probiotic fermented fruit paste prepared by the optimized preparation method is suitable in sweetness and sourness and fresh in fragrance.
The technical scheme of the invention is as follows:
the invention discloses a preparation method of probiotic fermented fruit paste, which comprises the following steps:
s1, selecting and cleaning fruits: selecting fresh fruits with good appearance, moderate size, moderate maturity, strong and tough meat quality and no mildew and rot, and washing the fruits clean with clear water;
S2, peeling and removing kernels, namely removing peels and kernels, manually removing kernels and seeds, and then cleaning the residual pulp;
s3, cutting: cutting the pulp into blocks with proper size;
s4, color protection: adding color fixative with concentration of 0.02% -2% into the cut pulp, soaking, and performing color fixation for 30-90 min;
s5, softening: softening the color-protected pulp in heated water at 30-110 deg.C for 10-50 min;
s6, pulping and blending: respectively pulping the softened and/or color-protected pulp into pulp, uniformly mixing, adding 0.1-0.5% of enzyme preparation by mass percent, and adding 1/3-3 times of water by mass of the fruit paste for blending;
s7, sterilization: vacuum packaging the blended fruit paste, and steaming and sterilizing at 85-100 deg.C for 10-15 min;
s8, inoculation and fermentation: cooling the sterilized fruit paste to 24-40 ℃, inoculating 1-5% of probiotics in mass ratio, fermenting the inoculated fruit paste at the constant temperature of 24-40 ℃ for 24-72h to obtain a finished product, and then refrigerating at the temperature of 4-8 ℃.
Further, the fruit is at least one of apple, banana and kiwi.
Further, the color fixative is at least one of calcium chloride solution, ascorbic acid solution, sodium chloride solution, citric acid solution and vitamin C solution.
Further, the additive is pectinase and/or amylase.
Further, the probiotic is lactobacillus plantarum and/or lactobacillus acidophilus.
Further, the fruits are apples, bananas and kiwi fruits, the color fixative of apple pulp and the solution with the concentration of 0.25% calcium chloride and 0.5% ascorbic acid are adopted, the color protection treatment time of the apple pulp is 30min, the color fixative of the banana pulp and the solution with the concentration of 1.5% sodium chloride and 2% vitamin C are adopted, the color protection treatment time of the banana pulp is 90min, the color fixative of the kiwi fruit pulp and the solution with the concentration of 0.6% citric acid and 0.02% vitamin C are adopted, the color protection treatment time of the kiwi fruit pulp is 60min, the softening temperature of the apple pulp is 70 ℃, the time is 30min, the softened apple pulp, the banana pulp after color protection and the kiwi fruit pulp after color protection are respectively beaten into fruit paste, and the apple paste, the banana paste and the kiwi fruit paste are prepared according to the following ratio of 2: 2: 1, the mass percent of the enzyme preparation is 0.2%, the volume of the added water is 1/2 times of the mass of the fruit paste, the sterilization temperature is 85 ℃ and the time is 10min, the sterilized fruit paste is cooled to 36 ℃, the probiotic inoculation mass percent is 2%, the probiotic is the mixture of lactobacillus plantarum and lactobacillus acidophilus according to the ratio of 1:1, the fermentation temperature is 36 ℃, the time is 48h, and the refrigeration temperature is 4 ℃.
The invention also discloses probiotic fermented fruit paste prepared by the preparation method.
The invention also discloses a probiotic fruit and vegetable beverage which comprises the probiotic fermented fruit paste.
Due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. enzymes are added into the fruit paste to decompose starch, pectin and macromolecular substances in the fruit paste, most of nutrient substances in the fruit paste are decomposed through probiotic fermentation, nutrient components of the fruit paste are well reserved and refined, and the defects in the fruit juice fermentation process are overcome.
2. The fruit paste is utilized for fermentation, so that not only can the pulp be utilized to the maximum extent, but also the original flavor and the nutritive value of the fruit are retained, and particularly, the fruit paste is rich in vitamins, polyphenol, polysaccharide, various organic acids and other components, so that the nutrition, health care effect and flavor characteristics are greatly enhanced; is beneficial to developing nutritional and healthy probiotic fruit and vegetable products popular with the public.
3. The research on the production technology of the probiotic fermented fruit paste promotes the development and utilization of apple, banana and kiwi fruit pulp, provides data for the application and development of probiotic fermented products, and provides reliable basis for the application of apple, banana and kiwi fruit in deep processing of food.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
FIG. 1 is a process flow diagram of probiotic fermented fruit puree production;
FIG. 2 is a graph showing the effect of apple softening temperature on sensory scores of probiotic fermented fruit puree;
FIG. 3 is a graph showing the effect of apple softening time on sensory scores of probiotic fermented fruit puree;
FIG. 4 is a graph showing the effect of enzyme formulation addition on sensory scores of probiotic fermented fruit purees;
FIG. 5 is a schematic diagram of the effect of feed liquid ratio on sensory score of probiotic fermented fruit puree;
FIG. 6 is a graph showing the effect of probiotic inoculum size on sensory score of probiotic fermented fruit puree;
FIG. 7 is a graph showing the effect of fermentation temperature on sensory scores of probiotic fermented fruit puree;
FIG. 8 is a graph showing the effect of fermentation time on sensory scores of probiotic fermented fruit puree;
FIG. 9 is a response surface plot and contour plot of the effect of fermentation temperature, fermentation time on probiotic fermented fruit puree;
FIG. 10 is a response surface plot and a contour plot of the effect of fermentation temperature, inoculum size on probiotic fermented fruit puree;
fig. 11 is a response surface plot and a contour plot of the effect of fermentation time, inoculum size on probiotic fermented fruit puree.
Detailed Description
In order to make the technical means of the present invention clearer and to make the technical means of the present invention capable of being implemented according to the content of the specification, the following embodiments are described in further detail with reference to the following examples, which are provided for illustrating the present invention but not for limiting the scope of the present invention.
The raw materials used in the following specific examples are conventional products and are commercially available.
The flavor of the probiotic fermented fruit paste is subjected to sensory evaluation by referring to sensory evaluation methods of probiotic fermented apple paste process optimization and volatile flavor component analysis before and after fermentation of the product of nintitng, Yuestinli and the like. Selecting 10 professional evaluation personnel to form a quality panel, wherein the evaluation indexes mainly comprise the color, the fragrance, the texture, the taste and the like of the product, and the evaluation adopts an evaluation scoring method to score the sensory state of the mashed fruit. The scoring criteria are shown in table 1.
TABLE 1 probiotic fermented puree sensory Scoring Standard
Example 1
Screening of concentration, proportion and color-protecting time of fruit pulp color-protecting agent
The phenomenon that the color of the fruit is deepened compared with the original color in the processing and storage processes is called browning, and the browning can not only influence the appearance of the product, but also influence the flavor and nutrition of the product, and is one of the main reasons for reducing the nutritional value of the fruit and shortening the storage period. The color and luster is an important sensory evaluation index of the probiotic fermented fruit paste, the color fixative has an important influence on the color and the L value, the a value and the b value are respectively measured by a color difference analyzer. The larger the value of L, the better the color protection effect; the smaller the values of a and b, the better the color protection effect.
(1) Screening of concentration, proportion and color protection time of apple color protection agent
The commonly used color fixative for apples is calcium chloride and ascorbic acid, and the concentration, the proportion and the color fixation time of the calcium chloride and the ascorbic acid directly influence the color and the mouthfeel of the apple puree. In order to screen the optimum color fixative concentrations, ratios and time, the following tests were performed and the results are shown in table 2.
TABLE 2 concentration, proportion and color-protecting time screening of apple color-protecting agent
As can be seen from Table 2, the maximum L value, the minimum a value and the minimum b value when the concentration ratio of calcium chloride to ascorbic acid is 0.25% to 0.5%, the color protection effect is the best; when the color protection time is 30min, the maximum L value, the minimum a value and the minimum b value and the best color protection effect are achieved, so that the optimal color protection concentration and proportion are 0.25 percent to 0.5 percent, and the color protection time is 30 min.
(2) Screening of concentration, proportion and color-protecting time of banana color-protecting agent
Common color fixative for bananas is sodium chloride and vitamin C, and the concentration, proportion and color fixing time of the sodium chloride and the vitamin C directly influence the color and taste of the banana puree. In order to screen the optimum color fixative concentration, ratio and time, the following tests were performed and the results are shown in table 3.
TABLE 3 screening of concentration, proportion and color-protecting time of banana color-protecting agent
As can be seen from Table 3, when the concentration ratio of sodium chloride to vitamin C is 1.5% to 2%, the maximum L value, the minimum a value and the minimum b value are obtained, and the color protection effect is the best; when the color protection time is 90min, the maximum L value, the minimum a value and the minimum b value and the best color protection effect are achieved, so that the optimal color protection concentration and proportion are 1.5% to 2%, and the color protection time is 90 min.
(3) Screening of concentration, proportion and color protection time of kiwi fruit color protection agent
The commonly used color fixative for the kiwi fruits is citric acid and vitamin C, and the concentration, the proportion and the color fixation time of the citric acid and the vitamin C directly influence the color and the taste of the kiwi fruit paste. In order to screen the optimum color fixative concentrations, ratios and time, the following tests were performed and the results are shown in table 4.
TABLE 4 screening of concentration, proportion and color-protecting time of color-protecting agent for kiwi fruit
As can be seen from Table 4, when the concentration ratio of citric acid to vitamin C was 0.6% to 0.02%, the maximum L value, the minimum a value and the minimum b value resulted in the best color protection effect; when the color protection time is 60min, the maximum L value, the small a value and the small b value and the best color protection effect are achieved, so the optimal color protection concentration and proportion are 1.5% to 2%, and the color protection time is 60 min.
Example 2
Apple pulp softening condition screening
1. Influence of apple pulp softening temperature on probiotic fermented puree sensory score
Selecting two fresh and moderate-ripened apples, two bananas and two kiwi fruits respectively, peeling and removing kernels, cutting into blocks, soaking the apple blocks in a solution with the concentration of 0.25% of calcium chloride and 0.5% of ascorbic acid for 30 minutes, soaking the banana blocks in a solution with the concentration of 1.5% of sodium chloride and 2% of vitamin C for 90 minutes, soaking the kiwi fruit blocks in a solution with the concentration of 0.6% of citric acid and 0.02% of vitamin C for 60 minutes, carrying out color protection treatment, then putting the color-protected apple pulp into heated water for softening treatment, controlling the water temperature at 30 ℃, 50 ℃, 70 ℃, 90 ℃ and 110 ℃ for 30 minutes, respectively beating the softened apple pulp, the color-protected banana pulp and the color-protected kiwi fruit pulp into fruit puree, weighing 60g of the apple puree, 60g of the banana puree and 30g of the kiwi fruit puree, mixing to obtain mixed fruit puree, adding amylase with the mass percent of 0.20% into the mixed fruit puree, and (4) stirring uniformly. Adding water into the prepared fruit paste to prepare the fruit paste with a material-liquid ratio of 2:1(g: mL), then placing the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling in tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring.
The effect of apple softening temperature (30 ℃, 50 ℃, 70 ℃, 90 ℃, 110 ℃) on probiotic fermented puree sensory score was examined and the results are shown in figure 2.
Because the apple pulp is hard, the softening process directly influences the pulping process of the apples and the fineness of the apple puree, and then influences the utilization degree of the probiotics to the raw materials and the taste of the probiotic fermented puree. As can be seen from fig. 2, the softening temperature is 70 ℃, the sensory score is the highest, and thus the optimal softening temperature of apple pulp is 70 ℃.
2. Influence of apple pulp softening time on probiotic fermented puree sensory score
Selecting two fresh and moderate-ripened apples, two bananas and two kiwi fruits respectively, peeling and removing kernels, cutting into blocks, soaking the apple blocks in a solution with the concentration of 0.25% of calcium chloride and 0.5% of ascorbic acid for 30 minutes, soaking the banana blocks in a solution with the concentration of 1.5% of sodium chloride and 2% of vitamin C for 90 minutes, soaking the kiwi fruit blocks in a solution with the concentration of 0.6% of citric acid and 0.02% of vitamin C for 60 minutes, carrying out color protection treatment, then putting the color-protected apple pulp into heated water for softening treatment, controlling the water temperature at 70 ℃, respectively carrying out softening time at 10min, 20min, 30min, 40min and 50min, beating the softened apple pulp, the color-protected banana pulp and the color-protected kiwi pulp into fruit puree respectively, weighing 60g of the apple puree, 60g of the banana puree and 30g of the kiwi fruit puree and mixing to obtain mixed fruit puree, adding amylase with the mass percentage of 0.20% into the mixed fruit puree, and (5) stirring uniformly. Adding water into the prepared fruit paste to prepare the fruit paste with a material-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling under tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring.
The effect of apple softening time (10min, 20min, 30min, 40min, 50min) on probiotic fermented puree sensory score was examined and the results are shown in fig. 3.
As can be seen from fig. 3, when the softening time is 30min, the probiotic fermented fruit puree sensory score is highest, so the optimal softening time is 30 min.
Example 3
Effect of pectinase addition amount on probiotic fermented fruit puree sensory score
Selecting two fresh and moderate-ripe bananas, apples and kiwi fruits, peeling and removing kernels, cutting into pieces, soaking apple pieces in a solution with the concentration of 0.25% of calcium chloride and 0.5% of ascorbic acid for 30 minutes, soaking banana pieces in a solution with the concentration of 1.5% of sodium chloride and 2% of vitamin C for 90 minutes, soaking kiwi fruit pieces in a solution with the concentration of 0.6% of citric acid and 0.02% of vitamin C for 60 minutes, performing color protection treatment, softening the color-protected apple pulp in heated water, controlling the water temperature at 70 ℃, softening for 30 minutes, beating the softened apple pulp, the color-protected banana pulp and the color-protected kiwi fruit pulp into fruit paste respectively, beating the color-protected pulp into fruit paste respectively, weighing 60g of the apple paste, 60g of the apple paste and 30g of the kiwi fruit paste, mixing to obtain mixed fruit paste, and adding 0.10 mass percent of the apple paste and the kiwi fruit paste into the mixed fruit paste respectively, 0.20%, 0.30%, 0.40%, 0, 50% pectase, and stirring. Adding water into the prepared fruit paste to prepare the fruit paste with a material-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling under tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring.
The effect of the added amount of pectinase (0.10%, 0.20%, 0.30%, 0.40%, 0, 50%) on the sensory score of probiotic fermented puree was examined and the results are shown in fig. 4.
Example 4
Influence of amylase addition on sensory score of probiotic fermented fruit puree
Selecting two fresh and moderate-ripe bananas, apples and kiwi fruits, peeling and removing kernels, cutting into pieces, soaking apple pieces in a solution with the concentration of 0.25% of calcium chloride and 0.5% of ascorbic acid for 30 minutes, soaking banana pieces in a solution with the concentration of 1.5% of sodium chloride and 2% of vitamin C for 90 minutes, soaking kiwi fruit pieces in a solution with the concentration of 0.6% of citric acid and 0.02% of vitamin C for 60 minutes, performing color protection treatment, softening the color-protected apple pulp in heated water, controlling the water temperature at 70 ℃, softening for 30 minutes, beating the softened apple pulp, the color-protected banana pulp and the color-protected kiwi fruit pulp into fruit paste respectively, beating the color-protected pulp into fruit paste respectively, weighing 60g of the apple paste, 60g of the apple paste and 30g of the kiwi fruit paste, mixing to obtain mixed fruit paste, and adding 0.10 mass percent of the apple paste and the kiwi fruit paste into the mixed fruit paste respectively, 0.20%, 0.30%, 0.40%, 0, 50% amylase are stirred evenly. Adding water into the prepared fruit paste to prepare the fruit paste with a material-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then quickly cooling in tap water, cooling to 36 ℃, inoculating 2 mass percent of mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1), sealing and packaging, fermenting in an incubator at a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring.
The effect of the amylase addition (0.10%, 0.20%, 0.30%, 0.40%, 0, 50%) on the sensory score of probiotic fermented puree was examined and the results are shown in fig. 4.
By combining examples 3 and 4, it can be seen from fig. 4 that the sensory score was the highest when the amount of pectinase added was 0.20%; when the addition amount of the amylase is 0.20%, the sensory score is highest, and when the addition amount is 0.20%, the sensory score is higher by adding the amylase.
Example 5
Preparation of fruit puree
Selecting two fresh and moderate ripe bananas, apples and kiwi fruits respectively, peeling and denucleating, cutting into pieces, soaking the apple pieces in a solution with the concentration of 0.25% of calcium chloride and 0.5% of ascorbic acid for 30 minutes, soaking the banana pieces in a solution with the concentration of 1.5% of sodium chloride and 2% of vitamin C for 90 minutes, soaking the kiwi fruit pieces in a solution with the concentration of 0.6% of citric acid and 0.02% of vitamin C for 60 minutes, carrying out color protection treatment, softening the color-protected apple pulp in heated water, controlling the water temperature at 70 ℃, softening for 30 minutes, respectively beating the softened apple pulp, the color-protected banana pulp and the color-protected kiwi fruit pulp into fruit puree, respectively beating the color-protected pulp into the fruit puree, weighing 60g of the apple puree, 60g of the apple puree and 30g of the kiwi fruit puree, mixing to obtain a mixed fruit puree, adding amylase with the mass percentage of 0.20% into the mixed fruit puree, and (5) stirring uniformly.
Example 6
Single factor test
1. Influence of feed liquid ratio on probiotic fermented fruit puree sensory score
Adding water into the fruit paste prepared in example 5 to prepare fruit paste with a feed-liquid ratio of 1:3(g: mL), 1:2(g: mL), 1:1(g: mL), 2:1(g: mL) and 3:1(g: mL), placing the fruit paste into a cooking bag, vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization, then rapidly cooling under tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus: 1) with a mass ratio of 2%, sealing and packaging, fermenting for 48h in an incubator with a constant temperature of 36 ℃, then refrigerating for 12h at 4 ℃ and carrying out sensory evaluation. The results are shown in FIG. 5.
As can be seen from FIG. 5, when the ratio of the feed liquid to the liquid is in the range of 1:2-2:1(g: mL), the sensory score and the pulp content are in direct proportion, when the ratio of the feed liquid to the liquid is 2:1(g: mL), the sensory score is at the position of an inflection point, and when the ratio of the feed liquid to the liquid reaches 3:1(g: mL), the texture state of the fruit paste is sticky, and the sensory score is in a descending trend. Therefore, the optimum feed-to-liquid ratio is 2:1(g: mL).
2. Effect of Sterilization temperature and time on probiotic fermented puree sensory score
Adding water into the fruit paste prepared in example 5 to prepare the fruit paste with a feed-liquid ratio of 2:1(g: mL), then placing the fruit paste into a cooking bag for vacuum packaging, sterilizing under three sterilization conditions (water temperature 85 ℃, time 10min, water temperature 100 ℃, time 10min, water temperature 85 ℃, time 15min), then rapidly cooling under tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring. The results are shown in Table 5.
TABLE 5 Effect of sterilization temperature and time on probiotic fermented puree sensory score
| Sterilization conditions | Sensory evaluation | Sensory scoring |
| 85℃,10min | The color of the fruit paste is unchanged and the state is normal | 90 |
| 100℃,10min | Thinning of the texture of the |
75 |
| 85℃,15min | The color of the fruit paste is unchanged and the texture is thin | 86 |
As can be seen from table 5, sterilization conditions were used: the temperature is 85 deg.C, and the time is 10min, so that the optimal sterilization temperature is 85 deg.C and the time is 10 min.
3. Influence of inoculation amount on sensory score of probiotic fermented fruit paste
Adding water into the fruit paste prepared in example 5 to prepare the fruit paste with a feed-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling in tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with the mass ratio of 1%, 2%, 3%, 4% and 5%, respectively, sealing and packaging, fermenting in an incubator at a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory evaluation. The results are shown in FIG. 6.
As can be seen from FIG. 6, the sensory score was highest when the inoculation amount was 2%. When the inoculation amount is increased from 2% to 5%, the fermentation speed is too high, the microbial cells are aged, the autolysis phenomenon occurs, and the fermentation and the flavor of the fermented fruit paste are influenced. Therefore, the optimal inoculation amount is 2%.
4. Effect of fermentation temperature on sensory Scoring
Adding water into the fruit paste prepared in example 5 to prepare the fruit paste with a feed-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling in tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 24 ℃, 28 ℃, 32 ℃, 36 ℃ and 40 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory evaluation. The results are shown in FIG. 7.
As can be seen from FIG. 7, when the fermentation temperature is 36 ℃, the sensory score value is the highest, and the fruit puree at the temperature is proper in sweetness and sourness, rich in fruit flavor and optimal in taste. When the fermentation temperature exceeds 36 ℃, the sensory score is gradually reduced to 80 minutes, and the mouthfeel and the flavor are deteriorated. Therefore, the optimal fermentation temperature is 36 ℃.
5. Influence of fermentation time on sensory score of probiotic fermented fruit puree
Adding water into the fruit paste prepared in example 5 to prepare the fruit paste with a feed-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling in tap water, cooling to 36 ℃, inoculating mixed bacteria (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) with a mass ratio of 2%, hermetically packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 24h, 32h, 40h, 48h, 56h, 64h and 72h respectively, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring. The results are shown in FIG. 8.
As can be seen from FIG. 8, the sensory score was the best when the fermentation time was 48 hours. When the fermentation time is 24-44h, the fermentation degree is insufficient, and the fruit pulp contains the bad flavor of fruits and vegetables; with the increase of the fermentation time, the content of viable bacteria increases, resulting in the slow growth rate of the strains. Therefore, the optimal fermentation time is 48 hours.
Example 7
Response surface optimization test
On the basis of a single-factor test, according to a central combination (BoxBehnken) test design principle, a three-factor three-level response surface test is designed, wherein the fermentation temperature, the fermentation time h and the probiotic inoculation amount% are respectively used as three factors, and the sensory score of probiotic fermented fruit paste is used as a response value, so that the three-factor and three-level response surface fermentation tests are designed. The experimental factors and level settings are shown in table 6.
TABLE 6 Box-Behnken factor level Table
On the basis of the above, analysis was performed using Design-Expert 10.0.1 software for creating a response surface, and the fermentation temperature (X) was determined1) Fermentation time (X)2) Probiotic bacteria (lactobacillus plantarum: lactobacillus acidophilus (1: 1) inoculum size (X)3) The processing technology of the probiotic fermented fruit paste is further optimized by taking sensory score (Y) of the probiotic fermented fruit paste as a response value and fixing the material-liquid ratio of the fruit paste prepared in the example 5 to be 2:1(g: mL), the sterilization temperature of 85 ℃, the sterilization time of 10min, the refrigeration temperature of 4 ℃ and the refrigeration time of 12 h. The experimental design and results obtained are shown in Table 7.
TABLE 7 response surface analysis protocol and results
Statistical analysis is carried out on the test data in the table 7 by using Design-Expert 10.0.1 software to obtain a quadratic polynomial regression equation: y is 93.6+0.125X1-1.25X2+2.875X3-0.75X1X2+0.5X1X3-0.25X2X3-2.55X1 2-4.8X2 2-11.55X3 2Wherein X is1Is fermentation temperature, X2For fermentation time, X3Is the inoculation amount. The results of the analysis of variance of the regression model are shown in Table 8.
TABLE 8 regression model ANOVA
Note: *: the difference is significant, p is less than 0.05; differences were very significant, P < 0.01.
The following conclusions can be drawn from the analysis of variance of table 8 above: because of the significance test value P of the sensory score regression model<0.05, which shows that the quadratic multivariate regression model is very significant, and the mismatching test value P of the sensory score regression model is 0.1985>0.05, which shows that the sensory score secondary regression model of the probiotic fermented fruit paste has no significant mismatching item with an actual test. Coefficient of determination R of model2At 0.9958, the signal-to-noise ratio-Adeq predictor obtained by the test is 20.679, so that the fitting degree and the reliability of the model are high, the significance of the model on probiotic sensory evaluation is high, and the model can be used for analyzing and predicting an optimal process for sensory evaluation. From table 8 above, it can be seen that the effect of the three factors on sensory score in this test is that the inoculation amount has the greatest effect, the fermentation time is the next order, and the fermentation temperature is the smallest.
The response surface and contour line reflect the interaction between the two variables and the degree of influence on the response value. In order to further accurately determine the global optimal solution, the sensory score is taken as the maximum optimization target, and the optimal process standard under the simultaneous influence of three factors and conditions in the test can be obtained by comparing each subgraph in figures 9-11: fermentation temperature X1At 36.232 ℃, the fermentation time X248.342h, probiotic inoculation amount X3The mass ratio is 2.127%, and under the condition of the three factors, the sensory score predicted by the model is very high and reaches 93.873. Taking into account the actual operating conditions and the conditions of the equipment parametersThe optimal process formula of the probiotic fermented fruit paste obtained after 3 times of repeated verification tests is that the fermentation temperature is 36 ℃, the fermentation time is 48 hours, the inoculation amount mass ratio of the probiotics (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1) is 2%, the sensory score of the fruit paste is 94.33, and the theoretical prediction value is close.
Example 8
Adding water into the fruit paste prepared in example 5 to prepare the fruit paste with a feed-liquid ratio of 2:1(g: mL), then putting the fruit paste into a cooking bag for vacuum packaging, maintaining the water temperature at 85 ℃, continuously heating for 10min for sterilization treatment, then rapidly cooling in tap water, cooling to 36 ℃, inoculating mixed bacteria with a mass ratio of 2% (lactobacillus plantarum: lactobacillus acidophilus ═ 1:1), sealing and packaging, fermenting in an incubator with a constant temperature of 36 ℃ for 48h, then refrigerating at 4 ℃ for 12h, and carrying out sensory scoring.
Example 9
Microbial indicator measurements were performed on the probiotic fermented fruit puree prepared in example 8, meeting the standards, and the results are shown in table 9.
TABLE 9 probiotic fermented puree microbiological indicators
The physicochemical indexes of the probiotic fermented fruit puree prepared in example 8 were determined to meet the standards, and the results are shown in table 10.
TABLE 10 physicochemical indices of probiotic fermented puree
| Item | Standard of merit | Detecting data | Standard source of origin |
| Soluble solid (refractometer at 20 degree) | ≥25 | 38 | GB/T 10786 |
| Total sugar (g/100g) | ≤0.5 | 0.4 | GB/T 5009.8 |
And (4) conclusion: the optimized process for obtaining the fruit puree by integrating the embodiments 1-9 comprises the following steps: the fermentation temperature is 36 ℃, the fermentation time is 48h, the mass ratio of the probiotics inoculation amount is 2% (lactobacillus plantarum: lactobacillus acidophilus 1:1), the fruit paste material-liquid ratio is 2:1(g: mL), the sterilization temperature is 85 ℃, the sterilization time is 10min, the fruit paste prepared under the optimized process condition is suitable for sweet and sour, the fragrance is fresh, and the nutritional value of the fruit paste is retained to the maximum extent.
Other embodiments of the invention will be apparent to those skilled in the art from consideration of the specification and practice of the disclosed invention. This application is intended to cover any variations, uses, or adaptations of the invention following, in general, the principles of the invention and including such departures from the present disclosure as come within known or customary practice within the art to which the invention pertains. It is intended that the specification and examples be considered as exemplary only, with a true scope and spirit of the invention being indicated by the following claims.
It will be understood that the invention is not limited to the precise arrangements described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the invention is limited only by the appended claims.
Claims (8)
1. A preparation method of probiotic fermented fruit paste is characterized by comprising the following steps:
s1, selecting and cleaning fruits: selecting fresh fruits with good appearance, moderate size, moderate maturity, strong and tough meat quality and no mildew and rot, and washing the fruits clean with clear water;
s2, peeling and removing kernels, namely removing peels and kernels, manually removing kernels and seeds, and then cleaning the residual pulp;
s3, cutting into blocks: cutting the pulp into blocks with proper size;
s4, color protection: adding color fixative with concentration of 0.02% -2% into the cut pulp, soaking, and performing color fixation for 30-90 min;
s5, softening: softening the color-protected pulp in heated water at 30-110 deg.C for 10-50 min;
s6, pulping and blending: respectively pulping the softened and/or color-protected pulp into pulp, uniformly mixing, adding 0.1-0.5% of enzyme preparation by mass percent, uniformly stirring, and adding 1/3-3 times of water by mass of the fruit paste for blending;
S7, sterilization: vacuum packaging the blended fruit paste, and steaming and sterilizing at 85-100 deg.C for 10-15 min;
s8, inoculation and fermentation: cooling the sterilized fruit paste to 24-40 ℃, inoculating 1-5% of probiotics in mass ratio, fermenting the inoculated fruit paste at the constant temperature of 24-40 ℃ for 24-72h to obtain a finished product, and then refrigerating at the temperature of 4-8 ℃.
2. The method for preparing probiotic fermented fruit puree according to claim 1, wherein the fruit is at least one of apple, banana and kiwi.
3. The method for preparing probiotic fermented fruit puree according to claim 2, wherein the color fixative is at least one of calcium chloride solution, ascorbic acid solution, sodium chloride solution, citric acid solution and vitamin C solution.
4. The method for preparing probiotic fermented fruit puree according to claim 3, wherein the additive is pectinase and/or amylase.
5. The method for preparing probiotic fermented fruit puree according to claim 4, wherein the probiotic is Lactobacillus plantarum and/or Lactobacillus acidophilus.
6. The method for preparing probiotic fermented fruit puree according to claim 5, the fruits are apples, bananas and kiwi fruits, the color fixative of apple pulp and the solution with the concentration of 0.25 percent of calcium chloride and 0.5 percent of ascorbic acid, the color-protecting treatment time of the apple pulp is 30min, the color-protecting agent of the banana pulp and the solution with the concentration of 1.5 percent of sodium chloride and 2 percent of vitamin C, the color protecting treatment time of the banana pulp is 90min, the color protecting agent of the kiwi fruit pulp and the solution with the concentration of 0.6 percent of citric acid and 0.02 percent of vitamin C, the kiwi fruit pulp color protection treatment time is 60min, the apple pulp softening temperature is 70 ℃, the apple pulp softening time is 30min, the softened apple pulp, the color-protected banana pulp and the color-protected kiwi fruit pulp are respectively beaten into fruit paste, and the apple paste, the banana paste and the kiwi fruit paste are pressed according to the ratio of 2: 2: 1, the mass percent of the enzyme preparation is 0.2%, the volume of the added water is 1/2 times of the mass of the fruit paste, the sterilization temperature is 85 ℃ and the time is 10min, the sterilized fruit paste is cooled to 36 ℃, the inoculation mass percent of the probiotics is 2%, the probiotics is the mixture of lactobacillus plantarum and lactobacillus acidophilus according to the ratio of 1:1, the fermentation temperature is 36 ℃, the time is 48h, and the refrigeration temperature is 4 ℃.
7. A probiotic fermented fruit puree, characterized in that it is prepared by the preparation method of any one of claims 1 to 6.
8. A probiotic fruit and vegetable beverage characterized by comprising the probiotic fermented fruit puree of claim 7.
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