CN114747706A - Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum - Google Patents
Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
-
- 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
-
- 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 belongs to the technical field of fermented fruit and vegetable juice preparation, and particularly relates to a method for preparing high-quality apple juice with a blood fat reducing function by coupling and co-fermentation of monascus and lactobacillus plantarum. The method comprises the following specific steps: (1) preparing apple juice: cleaning fresh apples, protecting color, crushing and juicing to obtain apple juice; (2) and (3) sterilization: sterilizing the apple juice; (3) inoculating and fermenting: filling sterilized apple juice into a fermentation tank, inoculating expanded monascus and expanded lactobacillus plantarum into the apple juice for fermentation; (4) centrifuging the fermented apple juice obtained in the step (3) to respectively obtain supernatant and residues; (5) and (4) homogenizing and sterilizing the supernatant in the step (4), and then filling or filling and then pasteurizing to obtain the fermented apple juice. The product has the advantages of outstanding blood fat reducing effect, bright color, fragrant and sweet taste, no addition, simple method, high efficiency, low cost and good application prospect.
Description
Technical Field
The invention belongs to the technical field of fermented fruit and vegetable juice preparation, and particularly relates to a method for preparing high-quality apple juice with a blood fat reducing function by coupling and co-fermentation of monascus and lactobacillus plantarum.
Background
The fermented apple juice is popular because of rich nutrition and unique flavor. With the improvement of living standard, people should have certain health care efficacy while satisfying desire to eat. Therefore, the fermented apple product has the nutrition, sense and health care functions, can meet the requirements of current consumers on the product quality, and is also the key for promoting the healthy, stable, continuous and rapid development of the industry.
With respect to fermented apple juice, the following documents have been disclosed in connection:
document 1: CN 109221849A discloses a dogwood cherry tomato fermented beverage and a preparation method thereof, and the concrete steps are as follows: s1, preparing dogwood juice, namely crushing pulp, performing enzymolysis on the pulp by using a compound enzyme consisting of pectinase, tannase and cellulase, and leaching to obtain the dogwood juice; s2, preparing cherry tomato juice: crushing pulp, squeezing juice, and filtering; s3, preparing the dogwood, cherry and tomato mixed juice; s4, fermenting; s5, blending: adding mixed composite stabilizer composed of xylitol, CMC and PGA into the fermented mixed juice, mixing, and filtering with diatomite filter; s6, sterilizing; in the fermentation step, monascus purpureus, lactobacillus bulgaricus and streptococcus thermophilus are mixed and fermented, so that the nutrient components of the mixed juice can be effectively utilized, and the dogwood cherry tomato fermented beverage with moderate sweet and sour taste and harmonious taste is obtained.
Document 2: CN 112899117A discloses a method for co-fermenting high gamma-aminobutyric acid red date and pearl barley vinegar by combining monascus with lactobacillus and spore bacteria, which comprises the following specific steps: mixing germinated Coicis semen, Coicis semen testa, enzymolysis fructus Jujubae juice, and L-sodium glutamate, and fermenting with mixed alcohol of Monascus purpureus went, yeast and lactobacillus for high yield of GABA; adding sugar, fructus Jujubae juice, L-sodium glutamate, lactobacillus, spore bacteria and Acetobacter pasteurianus, and performing aerobic lactic acid fermentation, and adding lactobacillus for anaerobic secondary lactic acid fermentation. The high-Y-aminobutyric acid red date and pearl barley vinegar is prepared by optimizing raw materials, optimizing and proportioning strains, fermenting and enriching for multiple times, ageing, blending, sterilizing and filling. The product has antioxidant, cholesterol reducing and blood pressure lowering effects.
The above documents have the following disadvantages: document 1 discloses that the fermented dogwood, cherry and tomato beverage has good taste and flavor, but neglects the health care effect of the product. While the literature 2 is directed to the research of health care vinegar, the fermented red date and coix seed vinegar is prepared by co-fermenting monascus, lactobacillus and bacillus to improve the content of gamma-aminobutyric acid, so as to improve the health care (cholesterol and blood pressure reduction) efficacy of the red date and coix seed vinegar, but the health care efficacy of reducing blood fat still needs to be improved; the flavor of the red date and pearl barley vinegar is improved by the compound co-fermentation of raw materials instead of the coupling co-fermentation of monascus and lactobacillus plantarum in the patent of the patent 2 again.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for preparing high-quality apple juice with the function of reducing blood fat by coupling and co-fermenting monascus and lactobacillus plantarum, which comprises the following specific steps:
(1) preparing apple juice: cleaning fresh apples, protecting colors, crushing, and juicing to obtain apple juice;
(2) and (3) sterilization: sterilizing the apple juice;
(3) inoculating and fermenting: filling sterilized apple juice into a fermentation tank, inoculating expanded monascus and expanded lactobacillus plantarum into the apple juice for fermentation;
(4) centrifuging the apple juice fermented in the step (3) by using a centrifugal machine to respectively obtain supernatant and residues;
(5) and (4) homogenizing and sterilizing the supernatant in the step (4), and then filling or filling and then pasteurizing to obtain the high-quality apple juice with the blood fat reducing function.
Wherein, the monascus and the lactobacillus plantarum are commercially available strains.
Preferably, in the step (1), VC is adopted for color protection in the crushing process, the using amount is 0.5-2 wt%, and the soluble solid content of the apple juice is 11-18 DEG Brix.
Preferably, UHT high-temperature instantaneous sterilization is adopted in the step (2), the sterilization temperature is 95-135 ℃, the sterilization time is 15-60 s, and the temperature of the sterilized fruit juice is reduced to 25-39 ℃.
Preferably, in (3), 7L of sterilized apple juice is charged into a 10L fermenter.
Preferably, any one of the following three ways is used in (3) for inoculating fermentation:
inoculating and fermenting simultaneously: inoculating the expanded monascus and the expanded lactobacillus plantarum into the apple juice at the same time for fermentation;
secondly, inoculating lactobacillus plantarum for fermentation: inoculating the expanded lactobacillus plantarum into apple juice for fermentation, and then inoculating the expanded monascus for continuous fermentation;
inoculating monascus for fermentation: firstly, inoculating the expanded monascus into apple juice for fermentation, and then inoculating the expanded lactobacillus plantarum for continuous fermentation.
Preferably, in the embodiment (3), the amount of the monascus used is: 1-10%, the lactobacillus plantarum inoculation amount is as follows: 1-10%, the fermentation temperature is 25-39 ℃, and the fermentation time is 4-10 days; in the fermentation process, the stirring speed is 80-150 r/min, the ventilation rate is 3-30%, and the ventilation rate is the percentage of ventilation volume per minute in the total volume of the tank body and is the same as the following;
(3) in the second mode, the inoculation amount of the lactobacillus plantarum is 1-10%, and the fermentation temperature is 25-39 ℃ and the fermentation time is 1-3 d; the monascus inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 4-10 d; in the fermentation process, the stirring speed is 80-150 r/min, and the ventilation rate is 3-30%;
(3) in the third mode, the monascus inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 1-7 d; the lactobacillus plantarum inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 1-3 d; in the fermentation process, the stirring speed is 80-150 r/min, and the ventilation speed is 3-30%.
Preferably, (4) the rotating speed of a medium centrifuge is 4000-8000 r/min, and the slag discharging time is 1-10 min/time.
Preferably, the medium homogenizing pressure in (5) is 100-200 bar;
homogenizing, sterilizing and filling: performing high-pressure instantaneous sterilization, wherein the sterilization temperature is 95-135 ℃, and the sterilization time is 15-60 s; or homogenizing, filling and then sterilizing: pasteurization is adopted, the sterilization temperature is 70-85 ℃, and the sterilization time is 20-30 min.
Preferably, the method for preparing the high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum comprises the following specific steps:
(1) preparing apple juice: cleaning fresh apples, draining water, crushing, adding 0.5-2% of VC in the crushing process for color protection, and juicing by a juicer to obtain apple juice with soluble solids of 11-18 Brix;
(2) and (3) sterilization: carrying out UHT high-temperature instantaneous sterilization on the obtained apple juice at the temperature of 95-135 ℃ for 15-60 s, and cooling the sterilized fruit juice to 25-39 ℃;
(3) inoculating and fermenting: 70 percent (the volume of the tank body) of sterilized apple juice is filled into a fermentation tank, and the apple juice is inoculated with the monascus subjected to propagation and the lactobacillus plantarum subjected to propagation for fermentation;
inoculating and fermenting by adopting any one of the following three ways:
inoculating and fermenting simultaneously: inoculating the expanded monascus and lactobacillus plantarum into apple juice at the same time in an inoculation amount of 1-10% and an inoculation amount of 1-10% for fermentation, wherein the stirring speed is 80-150 r/min, the ventilation rate is 3-30%, the fermentation temperature is 25-39 ℃, and the fermentation time is 4-10 d;
secondly, inoculating lactobacillus plantarum for fermentation: inoculating 1-10% of the inoculum size of lactobacillus plantarum subjected to propagation into apple juice, fermenting for 1-3 days at 25-39 ℃, then inoculating 1-10% of monascus subjected to propagation, and continuing to ferment for 4-10 days at 25-39 ℃, wherein in the fermentation process, the stirring speed is 80-150 r/min, and the ventilation rate is 3-30%;
inoculating monascus for fermentation: firstly, inoculating 1-10% of the inoculum size of expanded monascus into apple juice, fermenting for 1-7 days at 25-39 ℃, then inoculating 1-10% of expanded lactobacillus plantarum, and continuing to ferment for 1-3 days at 25-39 ℃, wherein the stirring speed is 80-150 r/min and the ventilation rate is 3-30% in the fermentation process;
(4) centrifuging the apple juice fermented in the step (3) at the rotating speed of 4000-8000 r/min, setting the slag discharge time to be 1-10 min/time, and respectively obtaining supernatant and residues;
(5) and (5) homogenizing the supernatant obtained in the step (4) under the pressure of 100-200 bar, carrying out high-pressure instantaneous sterilization at the temperature of 95-135 ℃ for 15-60 s, then filling or firstly filling after homogenization, and then carrying out pasteurization at the temperature of 70-85 ℃ for 20-30 min to obtain the high-quality apple juice with the blood fat reducing function.
The invention has the beneficial effects that:
(1) the monascus and the lactobacillus plantarum are used for co-fermenting or co-fermenting the apple juice, so that the obtained fermented apple juice product is brighter in color, richer in nutrient components, more typical in flavor and more prominent in blood fat reducing effect;
compared with the apple raw juice, the apple juice fermented by the method has higher content of total flavonoids, higher DPPH free radical clearance rate, FRAP and cholesterol esterase inhibition activity; the cholesterol esterase inhibition activity reaches about 77 percent, which is 1.71 times of the apple juice;
blood lipid analysis is carried out after zebra fish is fed, and the result shows that the fermentation effect of the product is close to that of a simvastatin drug group and is obviously superior to that of an unfermented apple raw juice group;
(2) the fermented apple juice product obtained by co-fermenting or co-fermenting monascus and lactobacillus plantarum solves the problems of insufficient nutrition, flavor and sense of the apple juice fermented by monascus alone and the problem that the blood fat reducing effect of the apple juice fermented by lactobacillus plantarum alone needs to be improved;
(3) the method for preparing the high-quality apple juice with the function of reducing blood fat is simple and efficient, has low cost and good application prospect.
Drawings
FIG. 1 is a graph showing lipid metabolism analysis of liver tissue of zebra fish fed with different samples.
Detailed Description
The present invention will now be further described with reference to specific embodiments in order to enable those skilled in the art to better understand the present invention.
Example apparatus:
belt juice extractor, model: KADY-800, Jiangsu regular script Intelligence development science and technology, Inc.; UHT high pressure instant sterilization filling equipment, model: ST-20, Shanghai Shunqi Experimental facilities, Inc.; butterfly centrifuge, Brew 20, afalaval.
Example 1
(1) Preparing apple juice: cleaning apples serving as a raw material, draining water, crushing, adding 1 wt% of VC (vitamin C) for color protection in the crushing process, juicing by using a juicer, and filtering to obtain apple juice with the soluble solid content of 13-degree Brix;
(2) and (3) sterilization: instantly sterilizing the obtained apple juice at 135 deg.C under UHT high temperature for 15s, and cooling to 30 deg.C;
(3) inoculating and fermenting: filling 7L of sterilized apple juice into a 10L fermentation tank, inoculating the expanded monascus and the expanded lactobacillus plantarum into the apple juice at the same time by the inoculation amount of 3% for fermentation, wherein the stirring speed is 120r/min, the ventilation speed is 1L/min, the fermentation temperature is 30 ℃, and the fermentation time is 7d in the fermentation process to obtain the fermented apple juice;
(4) centrifuging the apple juice fermented in the step (3) at the rotating speed of 7500r/min, and discharging slag for 1 min/time to obtain supernatant and residues;
(5) and (4) homogenizing the supernatant in the step (4) under the pressure of 150bar, carrying out high-pressure instantaneous sterilization at the temperature of 135 ℃ for 15s, and filling to obtain the high-quality apple juice with the function of reducing blood fat.
Example 2
(1) Preparing apple juice: cleaning apples serving as a raw material, draining water, crushing, adding 1.5 wt% of VC for color protection in the crushing process, juicing by using a juicer, and filtering to obtain apple juice with 11-degree Brix soluble solids;
(2) and (3) sterilization: instantly sterilizing the obtained apple juice at UHT high temperature of 100 deg.C for 30s, and cooling to 27 deg.C;
(3) inoculating and fermenting: filling 7L of sterilized apple juice into a 10L fermentation tank, inoculating 3% of lactobacillus plantarum in the apple juice for fermentation at 30 ℃ for 1 day, then inoculating 3% of monascus obtained after propagation, and continuing fermentation at 30 ℃ for 7 days to obtain fermented apple juice, wherein the stirring speed is 120r/min and the ventilation speed is 1L/min in the fermentation process;
(4) centrifuging the apple juice fermented in the step (3) at the rotating speed of 6000r/min, and deslagging for 1 min/time to obtain supernatant and residues;
(5) and (4) homogenizing the supernatant in the step (4) under the pressure of 100bar, carrying out high-pressure instantaneous sterilization at the temperature of 135 ℃ for 15s, and filling to obtain the high-quality apple juice with the function of reducing blood fat.
Example 3
(1) Preparing apple juice: cleaning apples serving as a raw material, draining water, crushing, adding 1 wt% of VC for color protection in the crushing process, juicing by using a juicer, and filtering to obtain apple juice with a soluble solid content of 13-degree Brix;
(2) and (3) sterilization: instantly sterilizing the obtained apple juice at 135 deg.C under UHT high temperature for 15s, and cooling to 30 deg.C;
(3) inoculating and fermenting: filling 7L of sterilized apple juice into a 10L fermentation tank, inoculating 3% of the inoculum size of expanded monascus into the apple juice, fermenting for 7d at 30 ℃, then inoculating 3% of expanded lactobacillus plantarum, and continuing to ferment for 1d at 30 ℃ to obtain fermented apple juice, wherein the stirring speed is 120r/min and the ventilation rate is 1L/min in the fermentation process;
(4) centrifuging the apple juice fermented in the step (3) at the rotating speed of 7000r/min, and performing slag discharge for 1 min/time to obtain supernatant and residues;
(5) and (4) homogenizing the supernatant in the step (4) under the pressure of 200bar, carrying out high-pressure instantaneous sterilization at the temperature of 125 ℃ for 15s, and filling to obtain the high-quality apple juice with the function of reducing blood fat.
Comparative example 1
The comparative example differs from example 2 in the greatest extent that: and (3) filling 7L of sterilized apple juice into a 10L fermentation tank, inoculating 6% of the inoculum size of the expanded lactobacillus plantarum into the apple juice, fermenting at 30 ℃ for 1 day to obtain the probiotic fermented apple juice, wherein the stirring speed is 120r/min and the ventilation speed is 1L/min in the fermentation process.
Comparative example 2
The comparative example differs from example 3 in the greatest extent that:
and (3): adding 7L sterilized apple juice into 10L fermentation tank, inoculating 6% Monascus purpureus went, fermenting at 30 deg.C for 7 days with stirring speed of 120r/min and ventilation rate of 1L/min.
Examples of the experiments
The quality detection and analysis of the prepared fermented high-quality apple juice product with the function of reducing blood fat:
first, fermented apple juice products prepared in examples 1 to 3 and comparative examples 1 to 2 were tasted for their mouthfeel and observed for their body morphology, and the results are shown in table 1 below.
TABLE 1 sensory evaluation of different fermented apple juices
| Item | Color | Fragrance | Taste and flavor | Tissue state |
| Apple raw juice | Light yellow | Typical apple aroma with strong coordination | Moderate sweet and sour taste and mellow taste | Easy to separate into layers |
| Example 1 | Bright and light red | Has strong and harmonious typical apple fragrance and sweet fragrance | Mellow and moderate sweet and sour | Uniform appearance and no delamination |
| Example 2 | Bright and light red | Has strong and harmonious typical apple fragrance and sweet fragrance | Moderate sweet and sour taste and mellow taste | Uniform appearance and no delamination |
| Example 3 | Bright and light red | Has strong and harmonious typical apple fragrance and sweet fragrance | Moderate sweet and sour taste and mellow taste | Uniform appearance and no delamination |
| Comparative example 1 | Bright and light yellow | Typical apple aroma with strong coordination | Moderate sweet and sour taste and mellow taste | Uniform appearance and no delamination |
| Comparative example 2 | Bright and light red | Has certain apple fragrance and sweet fragrance | Moderate sweet and sour taste and mellow taste | Uniform appearance and no delamination |
After sensory evaluation of the product quality, the fermented apple juice prepared in the embodiment 1-3 is bright and light red in color, has strong and harmonious typical apple aroma and sweet aroma, is mellow in taste, moderate in sweetness and sourness, uniform in appearance and free of layering, and the sensory evaluation of the product in the embodiment is superior to that of the apple raw juice. The fruit juice has the advantages that the fruit juice is light yellow in color, bright and light yellow, rich and harmonious typical apple aroma, mellow in taste, moderate in sour and sweet, uniform in appearance and free of layering, and the fruit juice is light yellow due to the fact that pure lactobacillus plantarum is used for fermentation in the comparative example 1, sweet aroma generated by monascus fermentation is lacked, and taste and flavor of the fruit juice are basically consistent with those of the fruit juice prepared in the embodiment. The comparative example 2 has bright and light red color, certain apple aroma and sweet aroma, mellow mouthfeel, moderate sour and sweet taste, uniform appearance and no layering phenomenon, and the comparative example 2 adopts pure monascus for fermentation, so that the fruit aroma is not harmonious, and the sour and sweet taste is poorer than that of the embodiment. By contrast, the fermented apple juice produced by the process technology disclosed by the application has better sensory evaluation quality and meets the requirement of modern consumers on high-quality products.
Secondly, the fermented apple juice products prepared in examples 1-3 and comparative examples 1-2 are taken and subjected to physicochemical analysis, in vitro tests and zebra fish tests to determine the functions of the fermented apple juice products, and the results are shown in the following table 2.
TABLE 2 Total phenol content and in vitro functional analysis of different fermented apple juices
Note: the data in the table are
The different lower case letters in the same column represent significant differences (p)<0.05)。
As can be seen from Table 2, the total phenol content and in vitro functionality of comparative examples 1-3 are substantially the same, and the indexes of the examples are better than those of apple raw juice, while the total phenol and total flavone content and in vitro functional activity (DPPH free radical scavenging ability and FRAP) of comparative examples 1 and 2 are lower than those of examples 1-3, the cholesterol esterase inhibitory activity of comparative example 1 is significantly lower than that of the examples, and the cholesterol esterase inhibitory activity of comparative example 2 is closer to those of examples 1-3. Therefore, compared with the comparative example processing method, the preparation method of the fermented high-quality apple juice with the function of reducing blood fat improves the contents of total phenols and total flavonoids and the in vitro functional activity of the product.
The fermented apple juice products prepared in examples 1-3 and comparative examples 1-2 were subjected to zebrafish animal model test to determine their functions, and the results are shown in table 3 and fig. 1 below.
TABLE 3 analysis of blood lipid index after feeding zebra fish
| Item | Superoxide dismutase (u/mg) | Malondialdehyde (mg/L) | Triglyceride (mmol/L) | Total cholesterol (mmol/L) |
| Apple raw juice | 28.9±0.67a | 2.1±0.05a | 12.11±0.45a | 11.02±0.15a |
| Simvastatin | 15.3±0.61e | 1.0±0.08e | 9.45±0.71d | 4.16±0.38e |
| Example 1 | 18.2±0.23cd | 1.2±0.13d | 10.35±0.34bc | 5.46±0.07d |
| Example 2 | 18.9±0.02cd | 1.2±0.05d | 10.42±0.22bc | 5.57±0.01d |
| Example 3 | 19.1±0.89cd | 1.3±0.07cd | 10.44±0.36bc | 5.49±0.18d |
| Comparative example 1 | 24.4±0.29b | 1.8±0.17b | 11.56±0.17ab | 8.23±0.09b |
| Comparative example 2 | 20.8±0.55c | 1.4±0.10c | 10.77±0.08b | 6.03±0.12c |
Note: the data in the table are
The different lower case letters in the same column represent significant differences (p)<0.05)。
As can be seen from the blood lipid indexes of the zebra fish and the lipid metabolism analysis of liver tissues in the table 3 and the graph 1, compared with the simvastatin group, the zebra fish fed with the fermented juice in the examples 1-3 has a more similar lipid-lowering effect and is significantly better than the unfermented apple raw juice group. The comparative examples 1 and 2 have certain effects on the lipid lowering of the zebra fish, but the comparative examples 1 and 2 have lower lipid lowering effects on the zebra fish than the examples 1-3, the comparative example 1 has significantly lower lipid lowering effects on the zebra fish than the simvastatin group and the examples 1-3, and the comparative example 2 has slightly lower lipid lowering effects on the zebra fish than the examples. Therefore, compared with the comparative example processing method, the preparation method of the fermented high-quality apple juice with the function of reducing blood fat improves the effect of reducing blood fat of the product.
Claims (10)
1. The method for preparing the high-quality apple juice with the function of reducing blood fat by coupling and co-fermentation of monascus and lactobacillus plantarum comprises the following steps:
(1) preparing apple juice: cleaning fresh apples, protecting color, crushing and juicing to obtain apple juice;
(2) and (3) sterilization: sterilizing the apple juice;
(3) inoculating and fermenting: filling sterilized apple juice into a fermentation tank, inoculating expanded monascus and expanded lactobacillus plantarum into the apple juice for fermentation to obtain fermented apple juice;
(4) centrifuging the apple juice fermented in the step (3) to obtain supernatant and residues;
(5) homogenizing the supernatant in the step (4), sterilizing and filling; or filling and then pasteurizing to obtain the fermented finished product apple juice with the function of reducing blood fat.
2. The method for preparing the apple juice with the function of reducing blood fat by the coupled co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein (1) VC is adopted for color protection during the crushing process, the using amount is 0.5-2 wt%, and the soluble solids of the apple juice are 11-18 ° Brix.
3. The method for preparing the high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein in the step (2), the Ultra High Temperature (UHT) is adopted for instantaneous sterilization, the sterilization temperature is 95-135 ℃, the sterilization time is 15-60 s, and the temperature of the sterilized fruit juice is reduced to 25-39 ℃.
4. The method for preparing the apple juice with the function of reducing blood fat and high quality by the coupled co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein any one of the following three ways is adopted for inoculation and fermentation in (3):
inoculating and fermenting simultaneously: inoculating the expanded monascus and the expanded lactobacillus plantarum into the apple juice at the same time for fermentation;
inoculating lactobacillus plantarum for fermentation: inoculating the expanded lactobacillus plantarum into apple juice for fermentation, and then inoculating the expanded monascus for continuous fermentation;
inoculating monascus for fermentation: firstly, inoculating the expanded monascus into apple juice for fermentation, and then inoculating the expanded lactobacillus plantarum for continuous fermentation.
5. The method for preparing the apple juice with the high-quality and blood fat reducing function by the coupling and co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein in the mode (3), the inoculation amount of monascus is as follows: 1-10%, the lactobacillus plantarum inoculation amount is as follows: 1-10%, the fermentation temperature is 25-39 ℃, and the fermentation time is 4-10 days; in the fermentation process, the stirring rotating speed is 80-150 r/min, the ventilation rate is 3-30%, and the ventilation rate is the percentage of the ventilation volume per minute in the total volume of the tank body.
6. The method for preparing the apple juice with the high-quality and blood fat reducing function by the coupled co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein in the mode (3), the inoculation amount of lactobacillus plantarum is 1-10%, the fermentation temperature is 25-39 ℃, and the fermentation time is 1-3 d; the monascus inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 4-10 d; in the fermentation process, the stirring rotating speed is 80-150 r/min, the ventilation rate is 3-30%, and the ventilation rate is the percentage of the ventilation volume per minute in the total volume of the tank body.
7. The method for preparing high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein the mode (3) is that the monascus inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 1-7 d; the lactobacillus plantarum inoculation amount is as follows: 1-10%, fermenting at 25-39 ℃ for 1-3 d; in the fermentation process, the stirring rotating speed is 80-150 r/min, the ventilation rate is 3-30%, and the ventilation rate is the percentage of the ventilation volume per minute in the total volume of the tank body.
8. The method for preparing the high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein the rotation speed of a medium-sized centrifuge is 4000-8000 r/min, and the slag discharge time is 1-10 min/time.
9. The method for preparing the high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein the homogenization pressure in the step (5) is 100-200 bar.
10. The method for preparing the high-quality apple juice with the function of reducing blood fat by the coupling co-fermentation of monascus and lactobacillus plantarum as claimed in claim 1, wherein in (5):
after homogenizing, sterilizing and then filling: performing high-pressure instantaneous sterilization, wherein the sterilization temperature is 95-135 ℃, and the sterilization time is 15-60 s; or, after homogenizing, filling and then sterilizing: pasteurization is adopted, the sterilization temperature is 70-85 ℃, and the sterilization time is 20-30 min.
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