CN114947118A - Fermented jujube cheese and preparation method thereof - Google Patents
Fermented jujube cheese and preparation method thereof Download PDFInfo
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- CN114947118A CN114947118A CN202210392434.5A CN202210392434A CN114947118A CN 114947118 A CN114947118 A CN 114947118A CN 202210392434 A CN202210392434 A CN 202210392434A CN 114947118 A CN114947118 A CN 114947118A
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- 229910000365 copper sulfate Inorganic materials 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
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- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 2
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Images
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a new fermented product of dried date cheese and a preparation method thereof, the new product directly adopts fresh dates as raw materials, the fresh dates are inoculated with a suspension liquid for fermentation according to a certain inoculation amount after pretreatment, and a brand new fermented product is finally obtained through baking and sterilization, the preparation process of the dried date cheese is simple and easy to operate, is convenient for large-scale production, greatly reduces the production cost, has higher water content, unique flavor and ruddy color compared with the dried dates, solves the technical problems of poor quality, brown color and flavor deterioration of dried date products caused by the existing processing process, realizes quality regulation and control of the processing process by taking the fresh dates as the raw materials, reduces the sugar content of the products through fermentation treatment and simultaneously forms the special flavor of the products, when the product is fermented by adopting mixed bacteria of yeast and lactobacillus according to the mass ratio of 1:1, the total sugar content in the fermentation process is 25.73 percent at the lowest, and the total phenol content is 47.83mg/g at the highest, the dried date cheese provided by the invention is a brand-new leisure food and is more in line with the health concept.
Description
Technical Field
The invention relates to the field of food processing, in particular to a new product of fermented jujube cheese and a preparation method thereof.
Technical Field
Red jujube (Zizyphus jujube Mill.) is a fruit of plants of the genus Zizyphus (Zizyphus Mill.) of the family Rhamnaceae (Rhamnaceae). The red dates are special economic fruits in China, the cultivation area is about 100hm2, and the annual yield is about 400 ten thousand tons. The main processing mode of fresh red dates in China is dry processing, and 70-80% of exported red date products belong to dry products. At present, the traditional red date processed products in the market of China comprise dried products, namely jujube paste, jujube powder, jujube candied fruits, black jujubes, jujube slices, jujube nuts, functional products, such as jujube polysaccharide, pigment, dietary fiber and the like, and are also products, such as soft beverage jujube wine, jujube vinegar, jujube juice, jujube cheese and the like, the processed products are subjected to secondary processing by taking the dried jujubes as raw materials, the dried jujube raw materials mainly adopt natural drying and artificial drying, and researches show that the types and content of aroma components after drying are changed more obviously, but the contents of pectin, total acid, reducing sugar and total sugar in the dried jujube processed products are all reduced; in addition, the quality of the processed red dates is deteriorated to different degrees under the influence of the processing environment in the drying process, such as color browning change, nutrient loss, flavor deterioration (bitter and spicy taste) and the like, so that the quality of the finished red dates directly influences the quality of the finished products, the quality of the processed red dates is improved, the innovation space is small, and the market share of the processed red dates, particularly the processed red dates as leisure food, is limited.
In order to enrich the variety of jujube processing products and the innovation of the products, more direct fresh jujube processing products need to be developed urgently, the existing secondary processing cost is reduced, and the problems of browning, nutrient loss, poor flavor and high sugar content in the existing deep processing of the dried jujubes are further improved.
Disclosure of Invention
Aiming at the technical current situations that the prior deep-processed red date product needs secondary processing, has complex processing technology and high cost and the prior deep-processed dried red date product has brown stain, loss of nutrient components, poor flavor and high sugar content. The invention aims to provide a fermented jujube cheese and a preparation method thereof, the new product directly adopts fresh jujubes as raw materials, inoculates suspension liquid for fermentation according to a certain inoculation amount after pretreatment, and finally obtains a brand new fermented product after baking and sterilization, the preparation process of the jujube cheese is simple and easy to operate, is convenient for large-scale production, greatly reduces the production cost, has higher water content, unique flavor and ruddy color compared with the dried jujubes, solves the technical problems of poor quality, brown color and flavor deterioration of dried jujube products caused by the existing processing process, realizes quality regulation and control of the processing process by taking the fresh jujubes as the raw materials, reduces the sugar content of the products through fermentation treatment, simultaneously forms the special flavor of the products, when the product is fermented by adopting mixed bacteria of saccharomycetes and lactobacillus according to the mass ratio of 1:1, the total sugar content in the fermentation process is 25.73 percent at the lowest, and the total phenol content is 47.83mg/g at the highest, the dried date cheese provided by the invention is a brand-new leisure food and is more in line with the health concept.
The invention provides fermented dried date cheese which is obtained by inoculating mixed bacteria to fresh date fruits, fermenting and drying.
In the fermented jujube cheese, jujube is any one of wild jujube, jun jujube and golden silk jujube.
In the fermented dried jujube cheese, the dried jujube cheese is prepared by the following steps: cleaning and pretreating fresh jujube, and adding 0.5% citric acid for color protection for 10 min; filling the treated jujube fruits into a 15X 25cm vacuum bag, inoculating a suspended bacterium solution accounting for 4 percent of the weight of the jujube fruits, sealing, and fermenting at 37 +/-1 ℃ for 60-84 hours; baking the fermented fructus Jujubae at 55-60 deg.C for 10-12 hr until the water content is 20%, vacuum packaging, sterilizing in water bath at 80 deg.C under normal pressure for 20min to obtain the final product.
In the preparation of the fermented jujube cheese provided by the invention, the pretreatment mode of the fresh jujube is any one of peeling, denucleating and puncturing, peeling, denucleating and puncturing.
In the preparation of the fermented jujube cheese provided by the invention, the fermentation mode is any one of natural fermentation, yeast fermentation, mixed bacteria fermentation and lactobacillus fermentation.
In the preparation of the fermented jujube cheese, a pretreatment mode of fresh jujube without peeling, removing pits and pricking holes is adopted, mixed bacteria is adopted for fermentation, and the mixed bacteria suspension liquid is obtained according to the following steps: dissolving yeast and lactobacillus at a mass ratio of 1:1 in warm water of 30 + -0.5 deg.C to obtain suspension with a concentration of 20%, and activating for 30 min.
After the technical scheme is adopted, the beneficial effects obtained by the invention are as follows:
(1) the fermented new product of the dried date cheese obtained by the method has the advantages of simple and easily operated preparation process, convenient large-scale production, greatly reduced production cost, higher water content of the product compared with dried dates, unique flavor and ruddy color and luster, and solves the technical problems of poor quality, brown stain and poor flavor of dried date products caused by the existing processing technology.
(2) The fermented new product of the jujube cheese provided by the invention has comprehensive nutrition, the total sugar content is reduced but the reducing sugar content is increased compared with that of fresh jujube, the total acid content is increased, the total phenol content is increased, the preparation of the new product solves the problem that the taste is sweet due to the over-high sugar content and insufficient acid content of the existing dried jujube product, and the total acid content of the sample fermented by natural fermentation, yeast fermentation, mixed bacteria fermentation and lactic acid bacteria is respectively increased by 20%, 18.83%, 21.67% and 42.50% compared with that of fresh jujube; the total sugar content is respectively reduced by 29.18%, 34.44%, 35.33% and 25.17% compared with fresh jujube; the reducing sugar content at the end of fermentation was 3.63%, 4.32%, 3.20%, 3.94%, respectively.
(3) The fermented new product of the dried date cheese provided by the invention is fermented by mixed bacteria, when the yeast-lactic acid bacteria are inoculated according to the mass ratio of 1:1, the minimum content of total sugar in the fermentation process is 25.73 percent, and the maximum content of total phenol is 47.83 mg/g.
Drawings
FIG. 1 is a graph showing the change of total phenol content of cheese obtained by pretreating fresh fruits during fermentation.
FIG. 2 is a graph showing the variation of total acid content of cheese obtained by pre-treating fresh fruits during fermentation.
FIG. 3 is a graph showing the variation of total sugar content of cheese obtained by pre-treating fresh fruits during fermentation.
FIG. 4 is a graph showing the variation of reducing sugar content in the fermentation process of the cheese obtained by different fresh fruit pretreatment methods.
FIG. 5 is a graph showing the variation of total phenol content of the cheese in different fermentation modes during the fermentation process.
FIG. 6 is a graph showing the variation of total acid content of the cheese in different fermentation modes during the fermentation process.
FIG. 7 is a graph showing the variation of total sugar content of the cheese in different fermentation modes during the fermentation process.
FIG. 8 is a graph showing the variation of reducing sugar content of the cheese in different fermentation modes during the fermentation process.
Detailed Description
The present invention will be described below by way of examples, but the present invention is not limited to the following examples. All raw and auxiliary materials selected for use in the present invention, as well as methods for culturing the selected bacterial species, are well known and used in the art, and all percentages referred to herein are by weight unless otherwise indicated.
Example 1: preparation method of dried jujube cheese
The embodiment provides a new product of fermented dried jujube cheese, which is prepared by the following steps: cleaning and pretreating fresh jujube fruits, and adding citric acid with the concentration of 0.5% for color protection treatment for 10 min; filling the treated jujube fruits into a 15X 25cm vacuum bag, inoculating a suspended bacterium solution accounting for 4 percent of the weight of the jujube fruits, sealing, and fermenting at 37 +/-1 ℃ for 60-84 hours; baking the fermented fructus Jujubae at 55-60 deg.C for 10-12 hr until the water content is 20%, vacuum packaging, sterilizing in water bath at 80 deg.C under normal pressure for 20min to obtain the final product.
The method comprises the following steps of (1) carrying out pretreatment on fresh jujubes, wherein the jujubes are any one of jun jujubes, grey jujubes and Hami jujubes, and the pretreatment mode of the fresh jujubes is any one of peeling, removing stones, not puncturing holes, not peeling, removing stones and not puncturing holes; the fermentation mode is any one of natural fermentation, yeast fermentation, mixed bacteria fermentation and lactobacillus fermentation.
Example 2: preparation method of dried jujube cheese
The embodiment provides a preparation method of a new product of fermented jujube cheese on the basis of embodiment 1, wherein jujube fruits are jun jujubes, and fresh jujubes are pretreated in a mode of not peeling, removing kernels and not puncturing holes; the fermentation mode is mixed bacteria fermentation; the mixed bacterial suspension is obtained according to the following steps: dissolving yeast and lactobacillus at a mass ratio of 1:1 in warm water of 30 + -0.5 deg.C to obtain suspension with a concentration of 20%, and activating for 30 min.
Example 3: preparation method of dried jujube cheese
The embodiment provides a preparation method of a new product of fermented jujube cheese on the basis of the embodiment 1, wherein the jujube is Hami jujube, and the pretreatment mode of fresh jujube is peeling, removing stones and not puncturing; the fermentation mode is natural fermentation at 37 +/-1 ℃.
Example 4: preparation method of dried jujube cheese
The embodiment provides a preparation method of a new product of fermented jujube cheese on the basis of the embodiment 1, wherein the jujube is gray jujube, and the pretreatment mode of fresh jujube is that peeling, removing stones and pricking holes are not needed; the fermentation mode is yeast fermentation, and the yeast suspension liquid is prepared by the following steps: dissolving 60g of yeast powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension, and activating for 30 min.
Example 5: preparation method of dried jujube cheese
The embodiment provides a preparation method of a new product of fermented jujube cheese on the basis of the embodiment 1, wherein jujube fruits are jun jujubes, and fresh jujubes are pretreated in a mode of not peeling, removing kernels and not puncturing holes; the fermentation mode is lactobacillus fermentation, and the lactobacillus suspension liquid is prepared by the following steps: dissolving 60g of lactobacillus powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension, and activating for 30 min.
Example 6: preparation method of dried jujube cheese
The embodiment provides a preparation method of a new product of fermented jujube cheese on the basis of the embodiment 1, wherein jujube fruits are jun jujubes, and fresh jujubes are pretreated in a mode of not peeling, removing kernels and pricking holes; the fermentation mode is mixed bacteria fermentation, and the mixed bacteria suspension liquid is prepared by the following steps: respectively dissolving 30g of lactobacillus powder and yeast powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension, and activating for 30 min.
Example 7: optimization of preparation process of jujube cheese
In this example, on the basis of examples 1 to 6, the preparation process of a new fermented product of the dried date cheese is optimized, and the influence of the pretreatment mode and the fermentation mode on the contents of total phenols, total acids, total sugars and reducing sugars in the product fermentation process is examined.
1. Influence of fresh jujube pretreatment mode on product performance
(1) Test protocol
Raw materials: fresh jun dates: the product is collected from Aksu in 9 months of 2020, is full red, crisp, uniform in color, free of diseases and insect pests and mechanical damage, and is transported to a refrigeration house for standby. Bifidobacterium and lactobacillus powder: chuanxiu Co., Ltd; yeast powder: angel corporation; folin phenol, Solebao Co; l (+) -ascorbic acid standard substance (purity is more than or equal to 99%) from national medicine group chemical reagent limited company, glucose, concentrated sulfuric acid, ethanol, copper sulfate, potassium sodium tartrate, sodium hydroxide, potassium ferrocyanide, zinc acetate, methyl red, phenolphthalein, hydrochloric acid, glacial acetic acid, and potassium hydrogen phthalate (all of analytical purity).
The pretreatment mode of fresh jujubes comprises the following steps: after cleaning fresh jun dates, respectively carrying out three pre-treatments of peeling, denucleating and not puncturing (treatment I), peeling, denucleating and puncturing (treatment II) and peeling, denucleating and not puncturing (treatment III). Peeling with alkali liquor: the set concentrations were respectively: 2%, 3%, 4% and 5%, and 3% alkali solution concentration is selected according to the peeling effect. Loading the fructus Jujubae into vacuum bag of 15 × 25cm, injecting 4% lactobacillus suspension (activated by 20% lactobacillus), vacuum percolating, sealing, and fermenting at 37 + -1 deg.C for 84 hr to obtain the final product. During the period, samples are taken every 12h, indexes of reducing sugar, total phenol, total acid, total sugar and the like of the product are analyzed, and the most suitable pretreatment is selected.
(2) Analysis of test results
Table 1: quality index of fresh jujube
Table 1 shows the results of the test in which the contents of total acids, total phenols, total sugars and reducing sugars in fresh jujubes were determined and used as a control to examine the changes in the nutritional ingredients of the fermented products obtained by different pretreatment methods, and the specific results are shown in the accompanying drawings 1-4.
FIG. 1 is a graph showing the change of total phenol content of cheese obtained by pretreating fresh fruits during fermentation. As can be seen from the data in the attached figure 1, when three different pretreatment modes are used for fermentation, the total phenol content changes in the fermentation process of the product in a trend of increasing firstly and then decreasing. When the pretreatment mode is adopted for processing, the total phenol content of the jujube cheese shows a trend of increasing firstly and then decreasing in the fermentation process, the total difference value reaches 35.48mg/g, the maximum value of the total phenol content reaches 58.97mg/g within 48h, and the change of the total phenol content tends to be stable within 60-84 h; when the second pretreatment mode is adopted, the total phenol content of the dried date cheese reaches the maximum value of 64.30mg/g within 48 hours, and the total phenol content is increased faster than that of the first pretreatment mode and reaches the secondary peak within 12 hours; when the third pretreatment mode is adopted for treatment, the total phenol content of the jujube cheese is obviously higher than that of the other two pretreatment modes, the total phenol reaches a peak value of 112.20mg/g in 48 hours, and the rising rate is faster than that of the second pretreatment mode. Shows that the total phenol content of fresh jujubes is improved in a certain period of time through lactic acid fermentation, the oxidation resistance is enhanced, and the third treatment in the three pretreatments is obviously higher than that in the other two groups (p is less than 0.05).
FIG. 2 is a graph showing the variation of total acid content of cheese obtained by pre-treating fresh fruits during fermentation. The total acid is an important index for representing the quality change of the fruits and is also an important index for evaluating the fermentation rate and the product quality. As can be seen from the data in FIG. 2, the total acid content of the products fermented by different pretreatment methods generally tends to increase first and then decrease in the whole fermentation process. The fermentation time of total acid reaching the peak value is respectively 36h, 12h and 48h in the first treatment, the second treatment and the third treatment, which indicates that in the fresh jujube pretreatment mode, the second treatment is more favorable for improving the lactic acid fermentation speed of the jujube fruits, and the total acid content of each treatment is lower than that of the fresh jujubes (0.6%) after the fermentation is finished, probably because the abnormal lactic acid bacteria carried by the jujube fruits naturally also perform abnormal lactic acid fermentation while the lactic acid bacteria are accessed for lactic acid fermentation, the products also generate various products such as ethanol, acetic acid, carbon dioxide and the like besides lactic acid, and then esterification reaction occurs to consume part of acid. The total acid content of the fermentation product of the three pretreatment modes is respectively reduced by 27.74 percent, 42.97 percent and 45.84 percent until the fermentation is finished for 84 hours, and the total acid content is respectively 0.41 percent, 0.30 percent and 0.46 percent; treatment three was significantly different (p <0.05) from treatment one and treatment two.
FIG. 3 is a graph showing the change of total sugar content of cheese in different fresh fruit pretreatment modes during fermentation, and as can be seen from the data in FIG. 3, when the fermentation lasts for 12h, the content change of total sugar in each group, namely treatment I, treatment II and treatment III, is remarkably different from the initial value (P is less than 0.05), and the content of total sugar in the sample is respectively reduced by 20.19%, 11.05% and 7.12% compared with that of fresh jujube; before fermentation for 48 hours, the total sugar content is at the lowest level, which indicates that the fermentation speed is fastest after peeling; during the fermentation period from 48h to 72h, the reduction rate difference of the total sugar content of each group is not obvious, and is respectively reduced by 17.23%, 24.46% and 29.05%; at 84h of fermentation, the total sugar in the treated fermentation liquor increased by 5.45%, which is probably caused by the combined effect of the reduction of the total sugar concentration in the fermentation liquor and the generation of sugar-containing metabolites due to the growth, propagation and metabolism of microorganisms. In conclusion, the total sugar content of the sample in the fermentation period is reduced overall; at the end of the fermentation, treatment two was significantly higher in the three treatments than in the remaining two groups (P < 0.05).
FIG. 4 is a graph showing the content change of reducing sugar in the cheese in different fresh fruit pretreatment modes during fermentation, and as can be seen from the data in FIG. 4, in the three different pretreatment modes, except for the first pretreatment mode, the content of reducing sugar in the other products is in an increasing trend within 12h to 72h during fermentation, and the increasing rates of the second and third pretreatment modes are 83.19% and 13.75% respectively; at the same time, the differences between the three treatments were significant (p < 0.05). When the fermentation time is 12 hours, the rising rates of reducing sugar in the samples of three different pretreatment modes have no obvious difference, and compared with fresh jujubes, the rising rates are respectively 32.77%, 33.42% and 14.93%; when the fermentation is carried out for 84h, the reducing sugar of the first treatment, the second treatment and the third treatment shows a descending trend, the descending rates are respectively 8.07%, 19.45% and 4.20%, and the content of the reducing sugar of the third treatment is the highest and is 4.13g/100 g. Comprehensively, when the fermentation of the third treatment is finished, the total acid is 0.46 percent, the total sugar is 25.73 percent, the sugar-acid ratio is 55.93, the flavor of the product is optimal, the fruit shape is best maintained, and the third treatment (without peeling, removing kernels and puncturing holes) is selected as the optimal pretreatment.
2. Effect of different fermentation patterns on product Properties
(1) Test protocol
Raw materials: fresh jun dates: the product is collected from Aksu in 9 months of 2020, is full red, crisp, uniform in color, free of diseases and insect pests and mechanical damage, and is transported to a refrigeration house for standby. Bifidobacterium and lactobacillus powder: chuanxiu Co., Ltd; yeast powder: angel corporation; folin phenol, Solebao Co; l (+) -ascorbic acid standard substance (purity is more than or equal to 99%) from national medicine group chemical reagent limited company, glucose, concentrated sulfuric acid, ethanol, copper sulfate, potassium sodium tartrate, sodium hydroxide, potassium ferrocyanide, zinc acetate, methyl red, phenolphthalein, hydrochloric acid, glacial acetic acid, and potassium hydrogen phthalate (all of analytical purity).
The pretreatment mode of fresh jujubes comprises the following steps: no peeling, no pitting and no pricking.
A fermentation mode:
and (3) natural fermentation: 2kg of fresh jun dates are taken, cleaned, optimally pretreated, vacuumized, sealed in a 15 x 25cm bag, fermented at the temperature of 37 +/-1 ℃, periodically sampled in the fermentation process to measure the contents of total phenols, total acids, total sugars and reducing sugars, and the total fermentation time is determined to be 84h on the basis of a preliminary test. The sampling time points were: 12h, 24h, 36h, 48h, 60h, 72h and 84 h.
Fermenting lactic acid bacteria: dissolving 60g of lactobacillus powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension, and activating for 30 min. Taking 2kg of fresh jun dates, pretreating, then filling the jun dates into a vacuum bag, injecting a suspension liquid with the weight of 4% of that of the jujubes, vacuumizing and sealing the bag; fermenting at 37 + -1 deg.C, periodically sampling during fermentation process to determine total phenol, total acid, total sugar and reducing sugar content, and determining total fermentation time to be 84h based on preliminary test. The sampling time points were: 12h, 24h, 36h, 48h, 60h, 72h and 84 h.
Fermenting yeast: dissolving 60g of yeast powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension, and activating for 30 min. Taking 2kg of fresh jun dates, pretreating, putting into a vacuum bag, injecting suspension liquid with the weight of 4% of the weight of the dates, vacuumizing and sealing; fermenting at 37 + -1 deg.C, periodically sampling during fermentation process to determine the content of total phenols, total acids, total sugar and reducing sugar, and determining the total fermentation time to be 84h based on the preliminary test. The sampling time points were: 12h, 24h, 36h, 48h, 60h, 72h and 84 h.
Fermenting with mixed bacteria: respectively dissolving 30g of lactobacillus powder and yeast powder in 300mL of 30 + -0.5 deg.C warm water to obtain 20% suspension liquid, and activating for 30 min. Taking 2kg of fresh jun dates, pretreating, putting into a vacuum bag, respectively injecting suspension liquid with the weight of 2% (4%) of the dates, vacuumizing and sealing; fermenting at 37 + -1 deg.C, periodically sampling during fermentation process to determine the content of total phenols, total acids, total sugar and reducing sugar, and determining the total fermentation time to be 84h based on the preliminary test. The sampling time points were: 12h, 24h, 36h, 48h, 60h, 72h and 84 h.
(2) Test results and analysis
The phenolic substance is a general name of polyhydroxy compounds existing in fruits, vegetables and other plants and is one of main substances reflecting the oxidation resistance of fruits and vegetables, the total phenol content of fresh jun dates is 49.24mg/g, the figure 5 is a change diagram of the total phenol content of the dried date cheese with different fermentation modes in the fermentation process, the data in the figure 5 show that the total phenol content of the dried date cheese is fermented in 4 different fermentation modes, 2 high peaks respectively appear when the dried date cheese is fermented for 24 hours and 48 hours, the total phenol content of the product is reduced after the dried date cheese is fermented for 48 hours, wherein the total phenol content of the dried date cheese fermented by mixed bacteria is higher than that of other 3 fermentation modes (P <0.05), and the total phenol content of the dried date cheese obtained by natural fermentation, yeast fermentation, mixed bacteria fermentation and lactobacillus fermentation modes is 39.02mg/g, 38.44mg/g, 47.83mg/g and lactic acid bacteria fermentation modes respectively when the dried date is fermented for 84 hours, 35.78mg/g, which is respectively reduced by 29.06%, 49.61%, 35.70% and 44.35% compared with 48h of fermentation, has significant difference (p is less than 0.05), and the mixed bacteria fermentation has obvious slowing effect on the reduction rate of the total phenol content of the jujube cheese.
FIG. 6 is a graph showing the total acid content of different fermentation methods of dried date cheese during fermentation, and it can be seen from the data in FIG. 6 that, except that the total acid content of the natural fermentation sample shows a trend of rising first and then falling along with the fermentation process, the total acid content of the other 3 fermentation methods samples shows a trend of falling, rising and then falling, the total acid content of the 4 fermentation methods samples reaches the highest value within 48 hours, and at this time, the total acid content of the natural fermentation, yeast fermentation, mixed bacteria fermentation and lactic acid bacteria fermentation methods is 0.48%, 0.71%, 0.73% and 0.85%, and rises by 20%, 18.83%, 21.67% and 42.50% compared with fresh dates; after 48h, the total acid content of the 4 fermentation modes is rapidly reduced, and the total acid content of the natural fermentation, yeast fermentation, mixed bacteria fermentation and lactobacillus fermentation samples is respectively 0.29%, 0.38%, 0.45% and 0.46% after 84h fermentation is finished. The analysis of the different fermentation modes and the change trend of the total acid in the fermentation process shows that the natural fermentation mode mainly comprises the fermentation of bacteria carried by the raw materials, the lactic acid fermentation speed is low, the acid production amount is low, the lactic acid produced by the fermentation of the dominant lactic acid bacteria is superposed when the lactic acid bacteria carried by the raw materials are fermented to produce acid, and the sample inoculated with the yeast can produce carbon dioxide to increase partial acidity when the alcohol is fermented, so that the sequence of the total acid content of the 4 fermentation modes is that the natural fermentation is performed < the yeast fermentation is performed < the mixed bacteria fermentation is performed < the lactic acid bacteria fermentation is performed < the fermentation is performed, and the reason that the total acid content is reduced in the fermentation process after 48 hours is probably caused by the generation and consumption of partial organic acid of ester substances at the later stage.
FIG. 7 is a graph showing the variation of total sugar content of different fermentation methods of dried date cheese during fermentation, and it can be seen from the data in FIG. 7 that the total sugar content of 4 fermentation methods of dried date cheese during fermentation is gradually reduced, the residual sugar content of the naturally fermented sample is at the highest value in each time period except 12h, and it also shows that the natural fermentation speed is low, the residual sugar content is high, the difference of the total sugar content at 48h from the other 3 groups is significant (P is less than 0.05), and the reduction range is 12.28%. When the fermentation is finished, the total sugar content of the samples fermented by natural fermentation, yeast fermentation, mixed bacteria fermentation and lactic acid bacteria fermentation is respectively 24.22%, 20.63%, 19.69% and 23.21%, the sugar content of the samples is respectively reduced by 29.18%, 34.44%, 35.33% and 25.17% compared with that of the fresh jujube, and the residual sugar content of the samples fermented by the mixed bacteria is the lowest. This is mainly because fermentation of lactic acid and alcohol produces organic acids while consuming part of the sugar in the raw material.
FIG. 8 is a graph showing the variation of reducing sugar content of the dried date cheese obtained by different fermentation methods in the fermentation process, and it can be seen from the data in FIG. 8 that the reducing sugar content of the dried date cheese obtained by fermentation in 4 fermentation methods is in an upward trend in the fermentation process, wherein the upward trend is obvious before 48h of fermentation, and the reducing sugar content of the 4 fermentation samples is higher than that of the samples obtained by fermentation in 12h after the fermentation is finished; the reducing sugar content of the yeast fermentation sample is the highest and is 4.32% after fermentation is carried out for 48 hours and is 3.20% when the fermentation is finished. The rising rates of the natural fermentation, the mixed bacteria liquid fermentation and the yeast liquid fermentation are respectively 43.8 percent, 56.3 percent and 54.8 percent when the fermentation time is 48 hours; after fermentation, the reducing sugar content of the sample obtained by 4 fermentation methods of natural fermentation, yeast fermentation, mixed bacteria fermentation and lactic acid bacteria fermentation is 3.63%, 4.32%, 3.20% and 3.94% respectively. The sample fermented by the mixed bacteria has obvious difference (p <0.05) with other 3 fermentation modes.
In conclusion, the experimental data analysis shows that the fresh jun dates adopt three different pretreatment modes of peeling, denucleating, puncturing and puncturing, and are fermented by lactic acid bacteria, and the pretreatment mode of peeling, denucleating and puncturing is adopted before the fermentation of the fresh jun dates is screened out as a better treatment mode by comprehensively analyzing the change and the flavor of total acid, total phenol, total sugar and reducing sugar in the fermentation process, so that the total sugar content is lower, and the total phenol content is higher; after being treated by an optimal pretreatment mode, fresh jun dates are fermented by four different microbial inoculum fermentation modes of natural fermentation, lactic acid bacteria fermentation, yeast fermentation and lactic acid-yeast mixed fermentation respectively, the optimal fermentation mode of the fermented date cheese is obtained by taking the variation trend of the contents of reducing sugar, total acid, total sugar and total phenol as evaluation indexes in the fermentation process, the inoculation ratio is 1:1, the total sugar content is 25.73 percent at the lowest, and the total phenol content is 47.83mg/g at the highest.
Example 8: comparison of dried jujube cheese with common jujube products
In order to further examine the performance of the new fermented product of the invention, the test compares the quality indexes of the new fermented product of jujube cheese obtained in example 2 of the invention with the expanded jujube slices and expanded half-jujubes, and the specific results are shown in table 1.
Table 1: comparing the quality index of the cheese with that of other processed products
The data analysis in table 1 shows that, compared with the product obtained by puffing and drying, the product obtained by mixing and fermenting fresh jujube with lactobacillus and saccharomycetes has the advantages that the content of total sugar and reducing sugar in each gram of dry matter is greatly reduced, the sugar-acid ratio is also reduced, the sweetness of the product is reduced, the sourness is improved, and the flavor of the product is obviously improved. The new fermentation product provided by the invention is obviously improved in taste, has excellent quality, is a brand new leisure food and better conforms to the health concept.
The above examples are merely illustrative for clearly illustrating the present invention and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications can be made while remaining within the scope of the present invention.
Claims (6)
1. The dried jujube cheese is characterized by being obtained by inoculating mixed bacteria to fresh jujube fruits, fermenting and drying.
2. The cheese curd as claimed in claim 1, wherein the date is any one of jun dates, gray dates, and hami dates.
3. The dried date cheese of claim 1, prepared by the steps of: cleaning and pretreating fresh jujube, and adding 0.5% citric acid for color protection for 10 min; filling the treated jujube fruits into a 15X 25cm vacuum bag, inoculating a suspended bacterium solution accounting for 4 percent of the weight of the jujube fruits, sealing, and fermenting at 37 +/-1 ℃ for 60-84 hours; baking the fermented fructus Jujubae at 55-60 deg.C for 10-12 hr until the water content is 20%, vacuum packaging, sterilizing in water bath at 80 deg.C under normal pressure for 20min to obtain the final product.
4. The method for preparing the dried date cheese according to claim 3, wherein the pretreatment mode of the fresh dates is any one of peeling and denucleating without pricking, and pricking without peeling and denucleating.
5. The method for preparing the dried date cheese according to claim 3, wherein the fermentation mode is any one of natural fermentation, yeast fermentation, mixed bacteria fermentation and lactobacillus fermentation.
6. The preparation method of the dried date cheese as claimed in claim 3, characterized in that a pretreatment mode of fresh dates without peeling, removing kernels and puncturing holes is adopted, mixed bacteria are adopted for fermentation, and the mixed bacteria suspension is obtained according to the following steps: dissolving yeast and lactobacillus at a mass ratio of 1:1 in warm water of 30 + -0.5 deg.C to obtain suspension with a concentration of 20%, and activating for 30 min.
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