CN115444084A - Preparation process of mulberry composite fruit pulp - Google Patents
Preparation process of mulberry composite fruit pulp Download PDFInfo
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- CN115444084A CN115444084A CN202211008540.5A CN202211008540A CN115444084A CN 115444084 A CN115444084 A CN 115444084A CN 202211008540 A CN202211008540 A CN 202211008540A CN 115444084 A CN115444084 A CN 115444084A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of fruit pulp preparation, and particularly relates to a preparation process of mulberry composite fruit pulp, which is characterized in that mulberry is subjected to pretreatment, enzymolysis, sterilization, fermentation, compound mixing, blending and other processes to obtain the mulberry composite fruit pulp, wherein compared with the prior art, a color fixative adopted in the pretreatment can effectively prevent the oxidation of mulberry pulp and retain anthocyanin; in the enzymolysis treatment, the release of active ingredients of cells in the mulberry is promoted, and simultaneously pectin and fibers are degraded to clarify pulp; and fermenting the mulberry pulp for 3-4 days by using lactobacillus acidophilus and lactobacillus rhamnosus, keeping the freshness and the persistence of the pulp, improving the utilization of nutrient components, maintaining the effects of active components such as anthocyanin and phenols, improving the health care performance of the pulp, and improving the food rate of the mulberry pulp by compounding the pulp.
Description
Technical Field
The invention belongs to the technical field of fruit pulp preparation, and particularly relates to a preparation process of mulberry composite fruit pulp.
Background
The mulberry fresh fruit is a kind of agricultural product which is listed as food and medicine in 1993 for the first time, and the mulberry fresh fruit is sweet and succulent, contains nutrients such as vitamins, amino acids and mineral substances which are necessary for human bodies, and flavonoid and phenolic acid compounds with physiological activity. Modern medical research confirms that the mulberry has the functions of resisting oxidation, resisting inflammation, enhancing the immunity of the organism, protecting the liver, reducing blood sugar, reducing blood fat and the like, is widely applied clinically, and especially has important significance for middle-aged and elderly diseases and delaying senility. Experiments on the aging delaying of mulberry juice show that body aging is closely related to lipid peroxidation caused by oxygen free radicals. However, the mulberry is strong in seasonality, soft, high in water content, difficult to store or transport and extremely easy to rot, so that the mulberry resource is mainly utilized at the present time by processing in the original place, directly juicing or using a small part of the mulberry resource for brewing fruit wine and fruit vinegar, a large amount of generated fruit residues are discarded by white, and a large amount of active ingredients such as anthocyanin, polyphenol, flavone and the like are still remained in the mulberry residues
The mulberry fruit is sour and sweet in taste, and is not easy to enter the mouth when the mulberry fruit tastes sour in most cases, and the mulberry fruit is easy to be cooked to be rotten and can not be eaten after being placed, is difficult to store, inconvenient to transport and not durable to store, so that the utilization rate of direct eating of the mulberry fruit is not high, and waste is easily caused, therefore, the research on food processing of the mulberry fruit is particularly important in order to fully utilize the nutritive value of the mulberry fruit.
Disclosure of Invention
In view of the above problems, the present invention aims to provide a process for preparing mulberry composite pulp.
The technical content of the invention is as follows:
the invention provides a preparation process of mulberry composite fruit pulp, which comprises the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an EDTA disodium solution, and can reduce the oxidation performance of the mulberry pulp;
the addition amount of the color fixative is 3 to 5 wt% of the mulberry;
the volume ratio of the ammonium bisulfate solution to the EDTA disodium solution in the color fixative is (2 to 3): (4-6), dissolving in water before use to ensure that the concentration of an ammonium bisulfite solution is 6-7 g/mL and the concentration of an EDTA disodium solution is 1-3 g/mL;
pulping and crushing until the mulberry is liquid and has no fruit grains, and filtering out particulate matters through 600 to 800 meshes to obtain mulberry pulp;
2) Enzymolysis: adding pectinase and cellulase into the mulberry pulp for enzymolysis, degrading pectin and cellulose in the mulberry, decomposing cell walls and intercellular layers of the mulberry, releasing active ingredients such as anthocyanin and phenolic substances in the pectin, and clarifying the pulp;
the addition amount of the pectinase and the cellulase is 2 to 3 wt% of the mulberry pulp;
the mass ratio of the pectinase to the cellulase is (1 to 3): (3 to 5);
the enzymolysis is carried out under the environment conditions that the temperature is 35 to 40 ℃ and the pH value is 5 to 6;
3) And (3) sterilization: carrying out high-pressure sterilization on the mulberry pulp subjected to enzymolysis, and placing under the pressure of 120-150 MPa;
4) And (3) fermentation: heating the mulberry pulp to 30 to 35 ℃, adding 3 to 5 wt% of mixed domesticated bacterial liquid of lactobacillus acidophilus and lactobacillus rhamnosus, fermenting for 3 to 4d, then vacuum concentrating to obtain mulberry fermented pulp, and refrigerating for storage;
vacuum concentrating under the condition that the vacuum degree is 0.05 to 0.1 MPa and the temperature is 40 to 50 ℃;
the mixed domesticated bacterial liquid of the lactobacillus acidophilus and the lactobacillus rhamnosus is prepared as follows:
a) Activating strains: respectively inoculating lactobacillus acidophilus and lactobacillus rhamnosus into a culture medium for activation, wherein the inoculation amount is 2 to 5 percent, placing the culture medium in a shaking table at 37 +/-2 ℃ for 24 hours at the speed of 100 to 150 r/min, and repeating the operation for 1 to 2 times to obtain a first activation solution, namely respectively obtaining a lactobacillus acidophilus strain activation solution and a lactobacillus rhamnosus strain activation solution;
b) Respectively inoculating the lactobacillus acidophilus strain activation liquid and the lactobacillus rhamnosus strain activation liquid into a culture medium of a culture medium plus 10% mulberry pulp, wherein the inoculation amount is 2-5%, placing the culture medium at 37 +/-2 ℃ and shaking the culture medium for 24-36h at the speed of 200-220 r/min to respectively obtain lactobacillus acidophilus strain domesticated bacterial liquid and lactobacillus rhamnosus strain domesticated bacterial liquid, and the volume ratio is (1-2): (1) - (3) to obtain a mixed domesticated bacterial liquid;
5) Compounding and blending: adding other ingredients into the mulberry fermented pulp to obtain mulberry composite pulp, and refrigerating and storing;
the other ingredients comprise xylitol, lemon juice and other fruit and vegetable pulp;
the other fruit and vegetable pulp comprises more than one of aloe pulp, strawberry pulp, apple pulp and blueberry pulp;
in the mulberry composite pulp, by mass, 75-85% of mulberry fermented pulp, 5-10% of xylitol, 3-5% of lemon juice and the balance of other vegetable and fruit pulp to 100%.
The invention has the following beneficial effects:
according to the preparation process of the mulberry composite fruit pulp, the mulberry composite fruit pulp is obtained by carrying out processes such as pretreatment, enzymolysis, sterilization, fermentation, compound mixing and blending on the mulberry, wherein compared with the prior art, the color fixative adopted in the pretreatment can effectively prevent the oxidation of the mulberry pulp and retain anthocyanin; in the enzymolysis treatment, the release of active ingredients of cells in the mulberry is promoted, and simultaneously pectin and fibers are degraded to clarify pulp; and fermenting the mulberry pulp for 3 to 4 days by using lactobacillus acidophilus and lactobacillus rhamnosus, keeping the freshness and the durability of the pulp, improving the utilization of nutrient components, maintaining the effects of active components such as anthocyanin and phenols, improving the health care performance of the pulp, and improving the utilization rate of the pulp by compounding the pulp.
Drawings
FIG. 1 is a graph showing the determination results of anthocyanin content in mulberry composite pulp of the present invention;
FIG. 2 is a graph showing the results of measuring the total phenol content of the mulberry composite pulp of the present invention;
FIG. 3 is a graph showing the results of measurement of the radical scavenging ability of the mulberry composite pulp of the present invention.
Detailed Description
The present invention is described in further detail in the following description by means of specific embodiments and drawings, it should be understood that these embodiments are illustrative only and are not limiting for the scope of the invention, which is to be given the full breadth of the appended claims and any and all modifications that may occur to those skilled in the art upon reading the present disclosure are intended to be embraced therein.
All the raw materials and reagents of the invention are conventional market raw materials and reagents unless otherwise specified.
Lactobacillus acidophilus adopted by the invention is purchased from China Industrial microorganism strain preservation management center, and the preservation number is CICC 6096;
the Lactobacillus rhamnosus is purchased from China center for culture Collection of industrial microorganisms with the collection number of CICC 6153.
Example 1
A preparation process of mulberry composite fruit pulp comprises the following steps:
1) Pretreatment: removing impurities from mulberry, cleaning, adding 4 wt% of color fixative, pulping, crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an EDTA disodium solution, and can reduce the oxidation performance of the mulberry pulp;
the volume ratio of the ammonium bisulfate solution to the EDTA disodium solution in the color fixative is 3;
pulping and crushing until the mulberry is liquid and has no fruit granules, and filtering out particulate matters through 600 to 800 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 2.5 wt% of pectinase and cellulase with the mass ratio of 2 to 3 into the mulberry pulp for enzymolysis, degrading pectin and cellulose in the mulberry under the environmental conditions of 37 ℃ and pH 5, decomposing cell walls and intercellular layers of the mulberry, releasing active ingredients such as anthocyanin and phenolic substances in the pectin, and clarifying the pulp;
3) And (3) sterilization: sterilizing the mulberry pulp subjected to enzymolysis under high pressure, and placing under 130 MPa;
4) And (3) fermentation: heating the mulberry pulp to 33 ℃, adding a mixed domesticated bacterial liquid of 4 wt% of lactobacillus acidophilus and lactobacillus rhamnosus, fermenting for 4 days, then placing under the conditions of a vacuum degree of 0.08 MPa and a temperature of 45 ℃, vacuum concentrating to obtain mulberry fermented pulp, and refrigerating and storing;
the mixed domesticated bacterial liquid of the lactobacillus acidophilus and the lactobacillus rhamnosus is prepared as follows:
a) Activating strains: respectively inoculating lactobacillus acidophilus and lactobacillus rhamnosus to a culture medium for activation, wherein the inoculation amount is 3%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 130 r/min, repeating the operation for 1 time for the first-time activation liquid, and thus respectively obtaining lactobacillus acidophilus strain activation liquid and lactobacillus rhamnosus strain activation liquid;
b) Respectively inoculating lactobacillus acidophilus strain activation liquid and lactobacillus rhamnosus strain activation liquid into a culture medium of a culture medium plus 10% mulberry pulp, wherein the inoculation amount is 3%, placing the culture medium in a shaker at 37 +/-2 ℃ for 30h at the speed of 210 r/min to respectively obtain lactobacillus acidophilus strain domesticated bacterial liquid and lactobacillus rhamnosus strain domesticated bacterial liquid, and mixing according to the volume ratio of 2 to 3 to obtain mixed domesticated bacterial liquid;
the components of the culture medium of the lactobacillus acidophilus CICC 6096 and the lactobacillus rhamnosus CICC 6153 are (according to the specifications of strains) 10g of casein peptone (tryptic digest), 10g of broth extract, 5g of yeast powder, 20g of glucose, 80 g of Tween and K 2 HPO 4 2g, 5g of sodium acetate, 2g of diammonium citrate and MgSO 4 ∙7H 2 O 0.2g，MnSO 4 ∙H 2 O 0.05g，pH6.2~6.5；
5) Compounding and blending: adding 7% xylitol, 4% lemon juice and 9% aloe fruit pulp (purchased from market) into 80% mulberry fermented fruit pulp to obtain mulberry composite fruit pulp, and refrigerating and storing.
Example 2
A preparation process of mulberry composite fruit pulp comprises the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding 3 wt% of a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an EDTA disodium solution, and can reduce the oxidation performance of the mulberry pulp;
the volume ratio of the ammonium bisulfate solution to the EDTA disodium solution in the color fixative is 2;
pulping and crushing until the mulberry is liquid and has no fruit grains, and filtering out particulate matters through 600 to 800 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 2 wt% of pectinase and cellulase with the mass ratio of 1:3 into the mulberry pulp for enzymolysis, degrading pectin and cellulose in the mulberry under the environmental conditions of 35 ℃ and pH 5, decomposing cell walls and intercellular layers of the mulberry, releasing active ingredients such as anthocyanin and phenolic substances in the pectin, and clarifying the pulp;
3) And (3) sterilization: carrying out high-pressure sterilization on the mulberry pulp subjected to enzymolysis, and placing under the pressure of 120 MPa;
4) Fermentation: heating the mulberry pulp to 30 ℃, adding 3 wt% of mixed domesticated bacteria liquid of lactobacillus acidophilus and lactobacillus rhamnosus, fermenting for 3d, then placing under the conditions of 0.05 MPa of vacuum degree and 50 ℃ for vacuum concentration to obtain mulberry fermented pulp, and refrigerating and storing;
the mixed domesticated bacterial liquid of the lactobacillus acidophilus and the lactobacillus rhamnosus is prepared as follows:
a) Activating strains: respectively inoculating lactobacillus acidophilus and lactobacillus rhamnosus to a culture medium for activation, wherein the inoculation amount is 2%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100 r/min, and repeating the operation for 2 times on the obtained first activation liquid to respectively obtain a lactobacillus acidophilus strain activation liquid and a lactobacillus rhamnosus strain activation liquid;
b) Respectively inoculating the lactobacillus acidophilus strain activation solution and the lactobacillus rhamnosus strain activation solution into a culture medium of a culture medium +10% mulberry pulp, wherein the inoculation amount is 2%, placing the mixture into a shaker at 37 +/-2 ℃ for 36h at a speed of 220 r/min to respectively obtain a lactobacillus acidophilus strain domesticated bacterial solution and a lactobacillus rhamnosus strain domesticated bacterial solution, and mixing according to a volume ratio of 1 to obtain a mixed domesticated bacterial solution;
the components of the culture medium of the lactobacillus acidophilus CICC 6096 and the lactobacillus rhamnosus CICC 6153 are (according to the specification of the strains) 10g of casein peptone (tryptic digest), 10g of broth extract, 5g of yeast powder, 20g of glucose, 80 g of Tween, and K 2 HPO 4 2g, 5g of sodium acetate, 2g of diammonium citrate and MgSO 4 ∙7H 2 O 0.2g，MnSO 4 ∙H 2 O 0.05g，pH6.2~6.5；
5) Compounding and blending: adding 10% xylitol, 5% lemon juice and 10% strawberry fruit pulp into 75% mulberry fruit fermented fruit pulp to obtain mulberry fruit composite fruit pulp, and refrigerating and storing.
Example 3
A preparation process of mulberry composite fruit pulp comprises the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding 5 wt% of a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an EDTA disodium solution, and can reduce the oxidation performance of the mulberry pulp;
the volume ratio of the ammonium bisulfate solution to the EDTA disodium solution in the color fixative is 3;
pulping and crushing until the mulberry is liquid and has no fruit grains, and filtering out particulate matters through 600 to 800 meshes to obtain mulberry pulp;
2) Enzymolysis: adding 3 wt% of pectinase and cellulase with the mass ratio of 3 to 5 into the mulberry pulp for enzymolysis, degrading pectin and cellulose in the mulberry under the environmental conditions of 40 ℃ and pH6, decomposing cell walls and intercellular layers of the mulberry, releasing active ingredients such as anthocyanin and phenolic substances in the pectin, and clarifying the pulp;
3) And (3) sterilization: sterilizing the mulberry pulp subjected to enzymolysis under high pressure, and placing under the pressure of 150 MPa;
4) Fermentation: heating the mulberry pulp to 35 ℃, adding 5 wt% of mixed domesticated bacterial liquid of lactobacillus acidophilus and lactobacillus rhamnosus, fermenting for 4 days, then placing under the conditions of a vacuum degree of 0.1 MPa and a temperature of 40 ℃, vacuum concentrating to obtain mulberry fermented pulp, and refrigerating and storing;
the mixed domesticated bacterial liquid of the lactobacillus acidophilus and the lactobacillus rhamnosus is prepared as follows:
a) Activating strains: respectively inoculating lactobacillus acidophilus and lactobacillus rhamnosus to a culture medium for activation, wherein the inoculation amount is 5%, placing the culture medium in a shaker at 37 +/-2 ℃ for 24 hours at the speed of 100 r/min, and repeating the operation for 1 time for the first-time activation liquid to respectively obtain a lactobacillus acidophilus strain activation liquid and a lactobacillus rhamnosus strain activation liquid;
b) Respectively inoculating lactobacillus acidophilus strain activation liquid and lactobacillus rhamnosus strain activation liquid into a culture medium of a culture medium plus 10% mulberry pulp, wherein the inoculation amount is 5%, placing the culture medium into a shaker at 37 +/-2 ℃ for 24 hours at a speed of 200 r/min, namely respectively obtaining lactobacillus acidophilus strain domesticated bacterial liquid and lactobacillus rhamnosus strain domesticated bacterial liquid, and mixing according to a volume ratio of 1 to 2 to obtain mixed domesticated bacterial liquid;
the components of the culture medium of the lactobacillus acidophilus CICC 6096 and the lactobacillus rhamnosus CICC 6153 are (according to the specifications of strains) 10g of casein peptone (tryptic digest), 10g of broth extract, 5g of yeast powder, 20g of glucose, 80 g of Tween and K 2 HPO 4 2g, 5g sodium acetate, 2g diammonium citrate, mgSO 4 ∙7H 2 O 0.2g，MnSO 4 ∙H 2 O 0.05g，pH6.2~6.5；
5) Compounding and blending: adding 5% of xylitol, 3% of lemon juice and 7% of apple pulp into 85% of mulberry fermented pulp to obtain mulberry composite pulp, and refrigerating and storing.
Comparative example 1 (control of example 1)
Compared with example 1, in the preparation process of the mulberry composite fruit pulp of comparative example 1, citric acid and white granulated sugar (according to the prior art) are adopted as the color fixative in the step 1), and other conditions are not changed.
Comparative example 2 (control of example 1)
Compared with the example 1, in the preparation process of the mulberry composite pulp of the comparative example 2, in the fermentation treatment of the step 2), only lactobacillus plantarum (purchased from China center for culture Collection of Industrial microorganisms with the preservation number CICC 23941) is adopted, and other conditions are not changed;
the culture medium of the lactobacillus plantarum comprises the following components (according to the strain specification): casein peptone 10.0g, beef extract 10.0g, yeast powder 5.0g, glucose 5.0g, sodium acetate 5.0g, diammonium citrate 2.0g, tween 80.0 g, K 2 HPO 4 2.0g，MgSO 4 ·7H 2 O 0.2g，MnSO 4 .H 2 O 0.05g，CaCO 3 20.0g, agar 15.0g, distilled water 1.0L, pH6.8.
The mulberry composite pulp prepared in the examples and the proportion is detected as follows, and the detection method refers to the literature 'fermentation characteristic research of lactobacillus plantarum in mulberry pulp', 44.5 (2018): 7. Lifengting et al, which are all the same research and development team of the inventor.
1. Determination of anthocyanin content in fruit pulp
Taking 0.05, 0.10, 0.20, 0.40, 0.50 g/L cyanidin-3-glucoside standard or diluted sample total phenol extract, respectively adding KCl (0.025 mol/L) buffer solution with pH of 1.0 and CH (CH) buffer solution with pH of 4.5 3 COONa (0.4 mol/L) is diluted by the same times, mixed evenly, kept stand for 15min in a dark place at room temperature, and the absorbance of each sample at the wavelength of 520nm and 700nm is measured and calculated according to the following formula: d = (D520-D700) pH1.0- (D520-D700) pH4.5. And (3) taking cyanidin-3-glucoside as a standard substance, drawing a standard curve, and calculating the total anthocyanin content in the sample according to the standard curve. And (3) taking cyanidin-3-glucoside as a standard substance, drawing a standard curve, and calculating the total anthocyanin content in the sample according to the standard curve.
As shown in FIG. 1, it can be seen that the content of anthocyanin in the mulberry composite pulp of the present invention is higher than that of the comparative example.
2. Determination of total phenol content in fruit pulp
5g of mulberry composite pulp is taken, 40 mL of acidified ethanol solution (HCl, ethanol and water are mixed in a volume ratio of 1. Extracting the residue for 2 times, mixing extractive solutions, and metering volume. The total phenol content was determined by reference to the Folin-Ciocalteu method.
As shown in fig. 2, it can be seen that the total component content of the mulberry composite pulp prepared by the embodiment of the present invention is higher than that of the comparative example.
3. Determination of pulp antioxidant capacity
DPPH radical scavenging capacity: 50 mu L of Trolox standard solution or 50 mu L of diluted sample total phenol extract are respectively added into a 96-hole cell plate, then 150 mu L of DPPH solution is added for mixing, after the mixture is placed in the dark for 30 min, the light absorption value at the wavelength of 517 nm is measured, and the result is calculated according to the content of Trolox.
As shown in fig. 3, it can be seen that the oxidation resistance of the mulberry composite pulp prepared in the examples of the present invention is more excellent than that of the comparative example.
The results show that compared with other color fixative in the proportion 1 or the lactobacillus plantarum in the proportion 2, the color fixative adopted in the preparation process of the mulberry composite fruit pulp has certain maintenance effect on the contents of anthocyanin and total phenol by fermentation of lactobacillus acidophilus and lactobacillus rhamnosus, is more favorable for protecting active ingredients in mulberry, simultaneously improves the oxidation resistance, is favorable for improving the flavor of the mulberry composite fruit pulp, is also favorable for improving the nutritional utilization value of the mulberry, and is favorable for storage and preservation.
Claims (8)
1. The preparation process of the mulberry composite fruit pulp is characterized by comprising the following steps:
1) Pretreatment: taking mulberry, removing impurities, cleaning, adding a color fixative, pulping and crushing, and filtering to obtain mulberry pulp;
the color fixative comprises an ammonium bisulfite solution and an EDTA disodium solution;
2) Enzymolysis: adding pectinase and cellulase into the mulberry pulp for enzymolysis, and degrading pectin and cellulose in the mulberry;
3) And (3) sterilization: carrying out high-pressure sterilization on the mulberry pulp subjected to enzymolysis, and placing under the pressure of 120-150 MPa;
4) Fermentation: heating the mulberry pulp to 30 to 35 ℃, adding 3 to 5 wt% of mixed domesticated bacterial liquid of lactobacillus acidophilus and lactobacillus rhamnosus, fermenting for 3 to 4d, then vacuum concentrating to obtain mulberry fermented pulp, and refrigerating for storage;
5) Compounding and blending: adding other ingredients into the mulberry fermented pulp to obtain the mulberry composite pulp, and refrigerating and storing.
2. The preparation process of the mulberry composite fruit pulp as claimed in claim 1, wherein the addition amount of the color fixative in the step 1) is 3 to 5 wt% of the mulberry;
the volume ratio of the ammonium bisulfate solution to the EDTA disodium solution in the color fixative is (2 to 3): (4-6), dissolving in water before use to ensure that the concentration of an ammonium bisulfite solution is 6-7 g/mL and the concentration of an EDTA disodium solution is 1-3 g/mL.
3. The preparation process of the mulberry composite pulp according to claim 1, wherein the addition amount of the pectinase and the cellulase in the step 2) is 2 to 3 wt% of the mulberry pulp;
the mass ratio of the pectinase to the cellulase is (1 to 3): (3 to 5).
4. The preparation process of the mulberry composite pulp as claimed in claim 1, wherein the enzymolysis in step 2) is carried out under the environmental conditions of temperature ranging from 35 to 40 ℃ and pH ranging from 5 to 6.
5. The preparation process of the mulberry composite pulp as claimed in claim 1, wherein the vacuum concentration in the step 4) is carried out under the conditions of a vacuum degree of 0.05 to 0.1 MPa and a temperature of 40 to 50 ℃.
6. The preparation process of the mulberry composite fruit pulp according to claim 1, wherein the mixed acclimated bacterial liquid of the lactobacillus acidophilus and the lactobacillus rhamnosus in the step 4) is prepared as follows:
a) Activating strains: respectively inoculating lactobacillus acidophilus and lactobacillus rhamnosus into a culture medium for activation, wherein the inoculation amount is 2 to 5 percent, placing the culture medium in a shaking table at 37 +/-2 ℃ for 24 hours at the speed of 100 to 150 r/min, and repeating the operation for 1 to 2 times to obtain a first activation solution, namely respectively obtaining a lactobacillus acidophilus strain activation solution and a lactobacillus rhamnosus strain activation solution;
b) Respectively inoculating the lactobacillus acidophilus strain activation liquid and the lactobacillus rhamnosus strain activation liquid into a culture medium of a culture medium plus 10% mulberry pulp, wherein the inoculation amount is 2-5%, placing the culture medium at 37 +/-2 ℃ and shaking the culture medium for 24-36h at the speed of 200-220 r/min to respectively obtain lactobacillus acidophilus strain domesticated bacterial liquid and lactobacillus rhamnosus strain domesticated bacterial liquid, and the volume ratio is (1-2): and (1) to (3) to obtain a mixed domesticated bacterial liquid.
7. The process for preparing the mulberry composite pulp according to claim 1, wherein the other ingredients of the step 5) comprise xylitol, lemon juice and other vegetable and fruit pulp;
the other fruit and vegetable pulp comprises more than one of aloe pulp, strawberry pulp, apple pulp and blueberry pulp.
8. The preparation process of the mulberry composite pulp as claimed in claim 7, wherein in the mulberry composite pulp of step 5), the mulberry fermented pulp accounts for 75-85% by mass, the xylitol accounts for 5-10% by mass, the lemon juice accounts for 3-5% by mass, and other vegetable and fruit pulp is made up to 100% by mass.
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Application publication date: 20221209 |