CN115336683A - Celery fermentation liquor, celery fermentation beverage and preparation method thereof - Google Patents
Celery fermentation liquor, celery fermentation beverage and preparation method thereof Download PDFInfo
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- CN115336683A CN115336683A CN202110464826.3A CN202110464826A CN115336683A CN 115336683 A CN115336683 A CN 115336683A CN 202110464826 A CN202110464826 A CN 202110464826A CN 115336683 A CN115336683 A CN 115336683A
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- 230000004151 fermentation Effects 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 23
- 235000013361 beverage Nutrition 0.000 title abstract description 11
- 102000015636 Oligopeptides Human genes 0.000 claims abstract description 32
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- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 14
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
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- 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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- 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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- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention belongs to the technical field of celery fermentation preparation, in particular to celery fermentation liquor, a celery fermented beverage and a preparation method thereof, and provides the following scheme aiming at the problems that the existing celery fermentation preparation method is complex, the prepared nutrition is single, the taste is poor, and the edible requirement cannot be met, and the scheme comprises the following important components: celery component, pectinase and compound strains, wherein the compound strains comprise lactobacillus, bifidobacterium and gram-positive coccus. The method is simple to operate and prepare, and the viable bacteria component of the celery beverage can be improved by adding lactobacillus, bifidobacterium and gram-positive coccus, so that the intestinal absorption and intestinal health are facilitated; the electric field is arranged for sterilization, so that the nutrient components of the celery can be prevented from being damaged; the soybean oligopeptide powder and the wheat oligopeptide powder can play a role in improving the immunity and eliminating fatigue, and the added fructose, stevioside and xylo-oligosaccharide can improve the mouthfeel of the beverage.
Description
Technical Field
The invention relates to the technical field of celery fermentation preparation, in particular to celery fermentation liquor, a celery fermented beverage and a preparation method thereof.
Background
Celery belongs to an umbelliferae plant, has two kinds of cress and celery with similar functions, is preferably used as a medicinal celery, is cool in nature, sweet and pungent in taste and is non-toxic; enter liver, gallbladder and pericardium meridian. The celery soup is mainly used for clearing heat and relieving restlessness and calming the liver, and the traditional celery processing and eating mostly adopts cooking as a main mode, has a single eating mode and cannot be popularized and eaten well.
The celery liquid is prepared by fermentation for eating at present, but the preparation method is complex, the prepared nutrition is single, the taste is poor, and the eating requirement can not be met.
Disclosure of Invention
The invention aims to solve the defects that the existing method for preparing celery by fermentation is complex, the prepared nutrition is single, the taste is poor and the edible requirement cannot be met, and provides celery fermentation liquor, a celery fermented beverage and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the celery fermentation liquor comprises the following important components: the celery ingredient comprises celery stalk and celery leaves, wherein the celery ingredient comprises 2 parts of lactobacillus (such as lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus jensenii, lactobacillus raman and the like), bifidobacterium (such as bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans and bifidobacterium thermophilum), gram-positive coccus (such as streptococcus faecalis, lactococcus lactis and intermediary streptococcus).
Preferably, the preparation method of the celery fermentation liquor comprises the following steps:
s1: the method comprises the following steps of (1) dividing celery into celery stalks and celery leaves, cleaning and airing;
s2: separately pulverizing stem and leaf of Apium graveolens;
s3: fully mixing the crushed celery stalks and celery leaves, adding pectinase for enzymolysis, and filtering to collect enzymolysis liquid;
s4: mixing the composite strain and the enzymolysis liquid for fermentation to obtain turbid celery fermentation liquid;
s5: and filtering the celery fermentation liquor by using a filtering membrane, and sterilizing by using an electric field to obtain the celery fermentation liquor.
Preferably, the enzymolysis time in S3 is 2-4h at 40-50 ℃ to obtain celery enzymolysis liquid; and S4, mixing the composite strain with the enzymolysis liquid, and fermenting for 30-45 days at the temperature of 15-30 ℃ to obtain turbid celery fermentation liquid.
Preferably, in S5, the celery fermentation liquor is added into the glass jar, two electrode plates are symmetrically arranged on the outer side of the glass jar, the two electrode plates are a positive electrode plate and a negative electrode plate, a high-voltage electric field is generated between the positive electrode plate and the negative electrode plate, the celery fermentation liquor is sterilized at low temperature by using the high-voltage electric field, and the sterilization time is 3-6S.
Preferably, the celery fermented beverage comprises the following important components: 15 to 20 portions of celery fermentation liquor, 0.1 to 0.2 portion of soybean oligopeptide powder, 0.1 to 0.2 portion of wheat oligopeptide powder, 0.1 to 0.5 portion of fructose, 0.1 to 0.4 portion of stevioside, 0.8 to 2 portions of xylo-oligosaccharide, 0.2 to 0.4 portion of glucose, 0.01 to 0.04 portion of vitamin and 0.001 to 0.004 portion of microelement.
Preferably, the following important components are included: 16 to 18 portions of celery fermentation liquor, 0.05 to 0.15 portion of soybean oligopeptide powder, 0.05 to 0.1 portion of wheat oligopeptide powder, 0.2 to 0.4 portion of fructose, 0.2 to 0.3 portion of stevioside, 1 to 1.6 portions of xylo-oligosaccharide, 0.25 to 0.35 portion of glucose, 0.02 to 0.03 portion of vitamin and 0.002 to 0.003 portion of trace element.
Preferably, the following important components are included: 17 parts of celery fermentation liquor, 0.1 part of soybean oligopeptide powder, 0.08 part of wheat oligopeptide powder, 0.3 part of fructose, 0.25 part of stevioside, 1.4 parts of xylo-oligosaccharide, 0.3 part of glucose, 0.025 part of vitamin and 0.0025 part of trace element.
Preferably, the preparation method of the celery fermented beverage comprises the following steps:
a1: uniformly mixing celery fermentation liquor, soybean oligopeptide powder, wheat oligopeptide powder, fructose, stevioside, xylo-oligosaccharide, glucose, vitamins and trace elements for 20-30min to obtain mixed liquid;
a2: filtering the mixed liquid, sterilizing the mixed liquid by a secondary high-voltage electric field, packaging, cooling and storing.
Compared with the prior art, the invention has the advantages that:
the method is simple to operate and prepare, and the viable bacteria component of the celery beverage can be improved by adding lactobacillus, bifidobacterium and gram-positive coccus, so that intestinal absorption and intestinal health are facilitated; the electric field is arranged for sterilization, so that the nutrient components of the celery can be prevented from being damaged; the soybean oligopeptide powder and the wheat oligopeptide powder can play a role in improving the immunity and eliminating fatigue, and the added fructose, stevioside and xylo-oligosaccharide can improve the mouthfeel of the beverage; the energy and the nutritive value can be supplemented by adding glucose, vitamins and trace elements, and the edible requirements can be met.
Drawings
FIG. 1 is a schematic structural diagram of a celery fermentation liquor, a celery fermented beverage and a preparation method thereof;
fig. 2 is a schematic structural diagram of part a of the celery fermentation liquor, the celery fermented beverage and the preparation method thereof.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
Referring to fig. 1-2, the celery fermentation liquor comprises the following important components: celery component, pectinase and compound strains, wherein the compound strains comprise lactobacillus (such as lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus jensenii, lactobacillus raman and the like), bifidobacterium (such as bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum), gram-positive coccus (such as streptococcus faecalis, lactococcus lactis, streptococcus intermedius and the like), the ratio of the lactobacillus, bifidobacterium and gram-positive coccus is 1.
In this embodiment, the preparation method of the celery fermentation liquor comprises the following steps:
s1: the celery is divided into celery stems and celery leaves, and is cleaned and dried;
s2: separately pulverizing celery stalk and celery leaf;
s3: fully mixing the crushed celery stalks and celery leaves, adding pectinase for enzymolysis, filtering and collecting enzymatic hydrolysate;
s4: mixing the composite strain and the enzymolysis liquid for fermentation to obtain turbid celery fermentation liquid;
s5: and filtering the celery fermentation liquor by using a filtering membrane, and sterilizing by using an electric field to obtain the celery fermentation liquor.
In the embodiment, the enzymolysis time in the S3 is 2 hours at 40 ℃, so as to obtain celery enzymolysis liquid; and S4, mixing the composite strain with the enzymolysis liquid, and fermenting for 30 days at the temperature of 15 ℃ to obtain turbid celery fermentation liquid.
In this embodiment, in adding the glass jar with the celery zymotic fluid in S5, set up two electrode boards in the outside symmetry of glass jar, two electrode boards are positive plate and negative plate, produce high-voltage electric field between positive plate and the negative plate, utilize high-voltage electric field to carry out low temperature sterilization to the celery zymotic fluid, the time of disinfecting is 3S.
In the embodiment, the celery fermented beverage comprises the following important components: 15 parts of celery fermentation liquor, 0.1 part of soybean oligopeptide powder, 0.1 part of wheat oligopeptide powder, 0.1 part of fructose, 0.1 part of stevioside, 0.8 part of xylo-oligosaccharide, 0.2 part of glucose, 0.01 part of vitamin and 0.001 part of trace element.
In this embodiment, the preparation method of the celery fermented beverage comprises the following steps:
a1: uniformly mixing celery fermentation liquor, soybean oligopeptide powder, wheat oligopeptide powder, fructose, stevia rebaudiana sugar, xylo-oligosaccharide, glucose, vitamins and trace elements for 20min to obtain mixed liquid;
a2: filtering the mixed liquid, sterilizing the mixed liquid by a secondary high-voltage electric field, packaging, cooling and storing.
Example two
Referring to fig. 1-2, the celery fermentation liquor comprises the following important components: celery component, pectinase and compound strains, wherein the compound strains comprise lactobacillus (such as lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus jensenii, lactobacillus raman and the like), bifidobacterium (such as bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum), gram-positive coccus (such as streptococcus faecalis, lactococcus lactis, streptococcus intermedius and the like), the ratio of the lactobacillus, bifidobacterium and gram-positive coccus is 1.
In this embodiment, the preparation method of the celery fermentation liquor comprises the following steps:
s1: the method comprises the following steps of (1) dividing celery into celery stalks and celery leaves, cleaning and airing;
s2: separately pulverizing celery stalk and celery leaf;
s3: fully mixing the crushed celery stalks and celery leaves, adding pectinase for enzymolysis, and filtering to collect enzymolysis liquid;
s4: mixing the composite strain and the enzymolysis liquid for fermentation to obtain turbid celery fermentation liquid;
s5: and filtering the celery fermentation liquor by using a filtering membrane, and sterilizing by using an electric field to obtain the celery fermentation liquor.
In the embodiment, the enzymolysis temperature in the S3 is 45 ℃, and the enzymolysis time is 3 hours, so as to obtain celery enzymolysis liquid; and S4, mixing the composite strain with the enzymolysis liquid, and fermenting at the temperature of 28 ℃ for 40 days to obtain turbid celery fermentation liquor.
In this embodiment, in adding the celery zymotic fluid into the glass jar in S5, set up two electrode boards in the outside symmetry of glass jar, two electrode boards are positive plate and negative plate, produce high-voltage electric field between positive plate and the negative plate, utilize high-voltage electric field to carry out low temperature sterilization to the celery zymotic fluid, the time of disinfecting is 4.5S.
In the embodiment, the celery fermented beverage comprises the following important components: 17 parts of celery fermentation liquor, 0.1 part of soybean oligopeptide powder, 0.08 part of wheat oligopeptide powder, 0.3 part of fructose, 0.25 part of stevioside, 1.4 parts of xylo-oligosaccharide, 0.3 part of glucose, 0.025 part of vitamin and 0.0025 part of trace element.
In this embodiment, the preparation method of the celery fermented beverage comprises the following steps:
a1: uniformly mixing celery fermentation liquor, soybean oligopeptide powder, wheat oligopeptide powder, fructose, stevia rebaudiana sugar, xylo-oligosaccharide, glucose, vitamins and trace elements for 25min to obtain mixed liquid;
a2: filtering the mixed liquid, sterilizing the mixed liquid by a secondary high-voltage electric field, packaging, cooling and storing.
EXAMPLE III
Referring to fig. 1-2, the celery fermentation liquor comprises the following important components: celery component, pectinase and compound strains, wherein the compound strains comprise lactobacillus (such as lactobacillus acidophilus, lactobacillus rhamnosus, lactobacillus plantarum, lactobacillus casei, lactobacillus jensenii, lactobacillus raman and the like), bifidobacterium (such as bifidobacterium lactis, bifidobacterium longum, bifidobacterium breve, bifidobacterium ovorans, bifidobacterium thermophilum), gram-positive coccus (such as streptococcus faecalis, lactococcus lactis, streptococcus intermedius and the like), the ratio of the lactobacillus, bifidobacterium and gram-positive coccus is 1.
In this embodiment, the preparation method of the celery fermentation liquor comprises the following steps:
s1: the celery is divided into celery stems and celery leaves, and is cleaned and dried;
s2: separately pulverizing stem and leaf of Apium graveolens;
s3: fully mixing the crushed celery stalks and celery leaves, adding pectinase for enzymolysis, and filtering to collect enzymolysis liquid;
s4: mixing the composite strain and the enzymolysis liquid for fermentation to obtain turbid celery fermentation liquid;
s5: and filtering the celery fermentation liquor by using a filtering membrane, and sterilizing by using an electric field to obtain the celery fermentation liquor.
In the embodiment, the enzymolysis temperature in the S3 is 50 ℃, and the enzymolysis time is 4 hours, so as to obtain celery enzymolysis liquid; and S4, mixing the composite strain with the enzymolysis liquid, and fermenting for 45 days at the temperature of 30 ℃ to obtain turbid celery fermentation liquid.
In this embodiment, in adding the glass jar with the celery zymotic fluid in S5, set up two electrode boards in the outside symmetry of glass jar, two electrode boards are positive plate and negative plate, produce high-voltage electric field between positive plate and the negative plate, utilize high-voltage electric field to carry out low temperature sterilization to the celery zymotic fluid, the time of disinfecting is 6S.
In this embodiment, the celery fermented beverage comprises the following important components: 20 parts of celery fermentation liquor, 0.2 part of soybean oligopeptide powder, 0.2 part of wheat oligopeptide powder, 0.5 part of fructose, 0.4 part of stevioside, 2 parts of xylo-oligosaccharide, 0.4 part of glucose, 0.04 part of vitamin and 0.004 part of trace element.
In this embodiment, the preparation method of the celery fermented beverage comprises the following steps:
a1: uniformly mixing celery fermentation liquor, soybean oligopeptide powder, wheat oligopeptide powder, fructose, stevioside, xylo-oligosaccharide, glucose, vitamins and trace elements for 30min to obtain mixed liquid;
a2: filtering the mixed liquid, sterilizing by a secondary high-voltage electric field, packaging, cooling and storing.
Example four
The celery fermented beverage prepared in the above embodiment was tested:
firstly, for the ratio of the viable bacteria of the celery fermented beverage, the higher the ratio of the viable bacteria is, the better the nutrition of the celery fermented beverage is;
secondly, the sweetness of the celery fermented beverage is detected, so that the sweetness of the celery fermented beverage is moderate, and the mouthfeel is good;
thirdly, detecting harmful bacteria in the celery fermented beverage, wherein the less the harmful bacteria is, the better the celery fermented beverage is;
the test results are as follows:
| content of viable bacteria in beverage | Sweetness of beverage | Harmful bacteria in beverage | |
| Example one | 106cfu/g | The sweetness of the beverage is moderate | 2.0cfu/kg |
| Practice ofExample two | 116cfu/g | The sweetness of the beverage is moderate | 1.2cfu/kg |
| EXAMPLE III | 114cfu/g | The beverage is relatively sweet | 1.2cfu/kg |
The second embodiment is the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The celery fermentation liquor is characterized by comprising the following important components: celery component, pectinase and compound bacterial, compound bacterial includes lactobacillus, bifidobacterium, gram-positive coccus, and the proportion of lactobacillus, bifidobacterium, gram-positive coccus is 1.
2. The preparation method of the celery fermentation liquor is characterized by comprising the following steps according to claim 1:
s1: the celery is divided into celery stems and celery leaves, and is cleaned and dried;
s2: separately pulverizing stem and leaf of Apium graveolens;
s3: fully mixing the crushed celery stalks and celery leaves, adding pectinase for enzymolysis, and filtering to collect enzymolysis liquid;
s4: mixing the composite strain and the enzymolysis liquid for fermentation to obtain turbid celery fermentation liquid;
s5: and filtering the celery fermentation liquor by using a filtering membrane, and sterilizing by using an electric field to obtain the celery fermentation liquor.
3. The preparation method of celery fermentation liquor according to claim 2, wherein the enzymolysis in the S3 is carried out at 40-50 ℃ for 2-4h to obtain celery enzymatic hydrolysate; and S4, mixing the composite strain with the enzymolysis liquid, and fermenting for 30-45 days at the temperature of 15-30 ℃ to obtain turbid celery fermentation liquid.
4. The preparation method of celery fermentation liquor according to claim 2, wherein the celery fermentation liquor in S5 is added into a glass jar, two electrode plates are symmetrically arranged on the outer side of the glass jar, the two electrode plates are a positive plate and a negative plate, a high-voltage electric field is generated between the positive plate and the negative plate, and the celery fermentation liquor is sterilized at low temperature by using the high-voltage electric field.
5. Celery fermented beverage, characterized in that, according to the claims 1-4, it comprises the following important ingredients: 15 to 20 portions of celery fermentation liquor, 0.1 to 0.2 portion of soybean oligopeptide powder, 0.1 to 0.2 portion of wheat oligopeptide powder, 0.1 to 0.5 portion of fructose, 0.1 to 0.4 portion of stevioside, 0.8 to 2 portions of xylo-oligosaccharide, 0.2 to 0.4 portion of glucose, 0.01 to 0.04 portion of vitamin and 0.001 to 0.004 portion of microelement.
6. The celery fermented beverage according to claim 5, comprises the following important components: 16-18 parts of celery fermentation liquor, 0.05-0.15 part of soybean oligopeptide powder, 0.05-0.1 part of wheat oligopeptide powder, 0.2-0.4 part of fructose, 0.2-0.3 part of stevioside, 1-1.6 parts of xylo-oligosaccharide, 0.25-0.35 part of glucose, 0.02-0.03 part of vitamin and 0.002-0.003 part of trace element.
7. The celery fermented beverage as claimed in claim 5, comprising the following important components: 17 parts of celery fermentation liquor, 0.1 part of soybean oligopeptide powder, 0.08 part of wheat oligopeptide powder, 0.3 part of fructose, 0.25 part of stevioside, 1.4 parts of xylo-oligosaccharide, 0.3 part of glucose, 0.025 part of vitamin and 0.0025 part of trace element.
8. A preparation method of a celery fermented beverage is characterized by comprising the following steps according to the claims 5 to 7:
a1: uniformly mixing celery fermentation liquor, soybean oligopeptide powder, wheat oligopeptide powder, fructose, stevioside, xylo-oligosaccharide, glucose, vitamins and trace elements for 20-30min to obtain mixed liquid;
a2: filtering the mixed liquid, sterilizing by a secondary high-voltage electric field, packaging, cooling and storing.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783274A (en) * | 2015-03-27 | 2015-07-22 | 苏州农业职业技术学院 | Preparation method of celery beverage |
| CN107373251A (en) * | 2017-08-03 | 2017-11-24 | 宁夏光彩生物科技有限公司 | Celery zymotic fluid, celery fermented beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783274A (en) * | 2015-03-27 | 2015-07-22 | 苏州农业职业技术学院 | Preparation method of celery beverage |
| CN107373251A (en) * | 2017-08-03 | 2017-11-24 | 宁夏光彩生物科技有限公司 | Celery zymotic fluid, celery fermented beverage and preparation method thereof |
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Application publication date: 20221115 |