CN115644336A - Bamboo shoot full-ingredient high-activity lactobacillus beverage and preparation method thereof - Google Patents
Bamboo shoot full-ingredient high-activity lactobacillus beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a bamboo shoot full-ingredient high-activity lactobacillus beverage and a preparation method thereof, belonging to the technical field of food processing. The beverage comprises bamboo shoot, mixed lactobacillus agent, sugar agent, stabilizer and water. The bamboo shoot full-ingredient high-activity lactobacillus beverage can reserve the nutrient components of bamboo shoots to the maximum extent and improve the bitter taste of bamboo shoots, and the viable count of the lactobacillus is as high as 6.7 multiplied by 10 8 The fruit and vegetable type active lactobacillus beverage has the advantages of CFU/mL, high dietary fiber content of 0.686%, unique mouthfeel, dual effects of bamboo shoots and probiotics, and greenness and health. Meanwhile, the beverage is simple in preparation process, easy for industrial expanded production, and has important significance for comprehensive utilization and deep development of bamboo shoot resources.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a bamboo shoot full-ingredient high-activity lactobacillus beverage and a preparation method thereof.
Background
Bamboo shoot belongs to the subfamily Bambusoideae of Gramineae, and is young stem or new bud of bamboo. The bamboo shoots are rich in high fiber, high protein, low fat and low starch, and also rich in carotene, various mineral elements such as vitamin iron, phosphorus, magnesium and the like, and 18 amino acids beneficial to health, and are recognized green food and health food. The bamboo shoots are sweet in nature and slightly cold in nature, can clear heat and eliminate phlegm, have certain curative effects on cough, hypertension and constipation, and are traditional food with certain health care effects in traditional Chinese medicine.
Bamboo shoot resources are rich in China, the yield of bamboo shoots is on the trend of increasing year by year, but the preservation period of fresh bamboo shoots is short, and the deterioration speed is very high. At present, bamboo shoots in the market are not only fresh and edible, but also processed products such as canned, pickled, dried and seasoned bamboo shoots and the like, and also some fermented beverages taking the fresh bamboo shoots as raw materials, but most of the bamboo shoots are dairy products fermented by lactic acid bacteria, so that the use of the bamboo shoots in people who do not feel comfortable with the dairy products is limited. For example, CN106172774 discloses a fermented bamboo shoot low-calorific-value yogurt and a preparation method thereof, the bamboo shoot is fermented by lactobacillus plantarum and cellulase, and then inoculated with mixed lactic acid bacteria for secondary fermentation to prepare the lactic acid bacteria milk beverage. In addition, a few bamboo shoot fruit and vegetable type lactobacillus fermented beverages without added milk powder exist, but most of the bamboo shoot fruit and vegetable type lactobacillus fermented beverages are compounded with other fruit and vegetable raw materials or cannot directly realize full utilization of the whole components of bamboo shoots. CN109090404 discloses a lactic acid fermentation fruit granule beverage of red date and bamboo shoots and a preparation method thereof, wherein the lactic acid fermentation fruit granule beverage is prepared by mixing and fermenting red date and bamboo shoots and adding a food additive. CN113287702A discloses a preparation method of a bamboo shoot dietary fiber live bacteria beverage, which comprises the steps of respectively extracting bamboo shoot dietary fibers and bamboo shoot juice, then mixing, blending, inoculating and fermenting lactic acid bacteria, although the full utilization of bamboo shoots can be realized, the method needs the procedures of bamboo shoot residue extraction, enzymatic hydrolysis, filtering, drying and the like, and has complex process and high cost.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides the bamboo shoot full-ingredient high-activity lactobacillus beverage and the preparation method thereof.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a high-activity lactobacillus beverage is prepared from bamboo shoot, mixed lactobacillus preparation, sugar, stabilizer, and water.
The bamboo shoot total-component high-activity lactobacillus beverage is characterized in that the dosage ratio of the bamboo shoots to water is 1g: 2-3 mL; the inoculation amount of the mixed lactobacillus agent is 0.1-0.4% of the total mass of the bamboo shoots and the water; the using amount of the sugar agent is 4 to 8 percent of the total mass of the bamboo shoots and the water; the dosage of the stabilizer is 0.02-0.08 percent of the total mass of the bamboo shoots and the water.
The bamboo shoot full-ingredient high-activity lactobacillus beverage is characterized in that the mixed lactobacillus agent is a mixture of several of lactobacillus plantarum, lactobacillus casei, bifidobacterium lactis and lactobacillus fermentum; the sugar agent is one or more of white sugar, fructo-oligosaccharide, xylitol, aspartame and erythritol; the stabilizer is one or more of xanthan gum, sodium carboxymethyl cellulose, monoglyceride emulsifier, and span 60.
The consumption ratio of the bamboo shoot blocks to water is 1g:3mL; the inoculation amount of the mixed lactobacillus agent is 0.3 percent, and the mixed lactobacillus agent consists of 50 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 25 percent of bifidobacterium lactis, wherein 50 percent, 25 percent and 25 percent represent the mass ratio of the using amount of each agent; the sugar agent is white granulated sugar, and the using amount of the sugar agent is 7 percent of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.04 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.08 percent of the total mass of the bamboo shoots and the water.
The bamboo shoot full-ingredient high-activity lactobacillus beverage has the dosage ratio of the bamboo shoot blocks to water of 1g to 3mL; the inoculation amount of the mixed lactobacillus agent is 0.4 percent, and the mixed lactobacillus agent consists of 50 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 25 percent of lactobacillus fermentum, wherein 50 percent, 25 percent and 25 percent represent the mass ratio of the using amount of each bacterium agent; the sugar agent is white granulated sugar, and the using amount of the sugar agent is 7 percent of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.02 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.04 percent of the total mass of the bamboo shoots and the water.
The bamboo shoot full-ingredient high-activity lactobacillus beverage has the dosage ratio of the bamboo shoot blocks to water of 1g to 2mL; the inoculation amount of the mixed lactobacillus agent is 0.4 percent, and the mixed lactobacillus agent consists of 60 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 15 percent of lactobacillus fermentum, and 60 percent, 25 percent and 15 percent represent the mass ratio of the using amount of each bacterium agent; the sugar agent is a mixture of white granulated sugar and fructo-oligosaccharide, the amount of the white granulated sugar is 2% of the total mass of the bamboo shoots and the water, and the amount of the fructo-oligosaccharide is 4% of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.04 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.05 percent of the total mass of the bamboo shoots and the water.
The preparation method of the bamboo shoot full-ingredient high-activity lactobacillus beverage comprises the following steps:
(1) Taking fresh bamboo shoots, peeling off shells and hard bamboo shoot root parts, cutting the bamboo shoots into cubes with the length of 3-5 cm, boiling the cubes in boiling water for 8-10 min, taking out the cubes, cooling the cubes, grinding the bamboo shoot blocks and water into pulp by a fruit and vegetable machine, and crushing the pulp for 3-4 min to obtain the whole pulp of the bamboo shoots;
(2) Mixing the bamboo shoot pulp with partial sugar agent, stirring and dissolving, and sterilizing for 10-15 min at 100-115 ℃;
(3) After sterilization, inoculating a mixed lactic acid bacteria agent, culturing for 18-24 h in a constant-temperature incubator at 38-40 ℃, and finishing fermentation when the pH value is measured to be 3.9-4.0;
(4) After the fermentation is finished, uniformly mixing the fermentation liquor with the stabilizer and the residual sugar agent;
(5) After blending, the mixture is refrigerated for 12 to 24 hours at the temperature of between 1 and 6 ℃ for maturation.
Compared with the prior art, the invention has the beneficial effects that:
the bamboo shoot high-activity lactobacillus beverage prepared by fermenting the whole components of the bamboo shoots through the lactobacillus can not only keep all the nutrition and flavor of the bamboo shoots, but also obtain various active components which the bamboo shoots do not have, and can keep the effect of the high-activity lactobacillus.
The bamboo shoot full-ingredient high-activity lactobacillus beverage can improve the bitter taste of bamboo shoots, and the viable count of the lactobacillus is as high as 6.7 multiplied by 10 8 The fruit and vegetable type active lactobacillus beverage has the advantages of low cost, simple process, dual effects of bamboo shoots and probiotics and is green and healthy.
Drawings
FIG. 1 is an organic acid profile of a lactic acid bacteria fermentation broth of bamboo shoots of example 3;
FIG. 2 is a GC-MS spectrum of the bamboo shoot pulp before fermentation in example 3;
FIG. 3 is a GC-MS spectrum of the fermented bamboo shoot liquid obtained in example 3.
Detailed Description
The invention is further described with reference to specific examples.
In the following examples, the bamboo shoot may be a dendrocalamus latiflorus, phyllostachys edulis, phyllostachys latiflorus, green bamboo shoot, and sweet bamboo shoot, and the specific species and source of the bamboo shoot are not limited.
Example 1
A preparation method of a bamboo shoot full-ingredient high-activity lactobacillus beverage comprises the following steps:
(1) Removing shells and hard bamboo shoot roots of bamboo shoots, cleaning, cutting into blocks of about 5cm, boiling in boiling water for 8min, taking out, cooling, mixing the bamboo shoot blocks with water according to a ratio of 1g: grinding into pulp with a fruit and vegetable machine at a ratio of 3mL, and crushing for 3min;
(2) Adding 2% white sugar into the bamboo pulp, sterilizing at 115 deg.C for 15min, and cooling;
(3) Inoculating 0.3% mixed lactobacillus preparation containing 50% Lactobacillus plantarum, 25% Lactobacillus casei and 25% Bifidobacterium lactis, and mixing;
(4) Culturing at 40 deg.C for 18h after inoculation, and measuring pH to 3.9 after culture;
(5) After fermentation, 5% of white granulated sugar, 0.04% of xanthan gum and 0.08% of sodium carboxymethyl cellulose are added and mixed uniformly;
(6) After blending, storing in a refrigerator at 4 ℃ for 12h for maturation.
Example 2
A preparation method of a bamboo shoot full-ingredient high-activity lactobacillus beverage comprises the following steps:
(1) Removing shells and hard bamboo shoot roots of bamboo shoots, cleaning, cutting into blocks of about 5cm, boiling in boiling water for 10min, taking out, cooling, mixing the bamboo shoot blocks with water according to a ratio of 1g: grinding into pulp with a fruit and vegetable machine at a ratio of 2mL, and crushing for 4min;
(2) Adding 3% white sugar into the bamboo pulp, sterilizing at 115 deg.C for 20min, and cooling;
(3) Inoculating 0.4% of mixed lactobacillus preparation containing 50% of lactobacillus plantarum, 25% of lactobacillus casei and 25% of lactobacillus fermentum;
(4) Culturing at 38 deg.C for 18h after inoculation, and measuring pH to 4.0 after culture;
(5) After fermentation, 4% of white granulated sugar, 0.02% of xanthan gum and 0.04% of sodium carboxymethylcellulose are added and mixed uniformly;
(6) Storing in refrigerator at 4 deg.C for 12h to mature.
Example 3
A preparation method of a bamboo shoot full-ingredient high-activity lactobacillus beverage comprises the following steps:
(1) Removing shells and hard bamboo shoot roots of bamboo shoots, cleaning, cutting into large blocks of about 3cm, boiling in boiling water for 10min, taking out, cooling, grinding the bamboo shoot blocks and water into pulp by a fruit and vegetable machine according to the proportion of 1g to 2mL, and crushing for 4min;
(2) Adding 2% white sugar into the bamboo pulp, sterilizing at 115 deg.C for 15min, and cooling;
(3) Inoculating 0.4% of mixed lactobacillus preparation containing 60% of lactobacillus plantarum, 25% of lactobacillus casei and 15% of lactobacillus fermentum;
(4) Culturing at 38 deg.C for 18h after inoculation, and measuring pH to 4.0 after culture;
(5) After fermentation, 4% of fructo-oligosaccharide, 0.04% of xanthan gum and 0.05% of sodium carboxymethylcellulose are added and mixed uniformly;
(6) Storing in refrigerator at 4 deg.C for 12h to ripen.
Example 4
To better illustrate the advantageous effects of the present invention, the number of viable bacteria, the content of dietary fiber, and the sensory score of the bamboo shoot full ingredient high activity lactic acid bacteria beverages prepared in examples 1 to 3 were tested. Wherein the number of active lactic acid bacteria in the fermentation broth is determined according to the method of GB4789.35-2016 lactic acid bacteria inspection of food safety national standard food microbiology; the content of the dietary fiber is measured according to the method of GB 5009.88-2014 determination of the dietary fiber in the national standard food for food safety; sensory scoring the product by 12 professionals, the scoring criteria were performed as specified in table 1, and the final average was taken, with the test results shown in table 2.
TABLE 1 sensory evaluation table for bamboo shoot-containing high-activity lactobacillus beverage
TABLE 2 comparison of active lactic acid bacteria, dietary fiber and sensory scores for different beverages of examples
As is clear from Table 2, the total bamboo shoot content high-activity lactic acid bacteria beverages prepared in examples 1 to 3 all had an active lactic acid bacteria count of more than 5X 10 8 CFU/mL, the dietary fiber content is also higher; FIG. 1 is a high performance liquid chromatography detection spectrum of the fermentation broth in example 3, and the bamboo shoot pulp is fermented by lactic acid bacteria to increase the content of organic acid, so that the fermentation broth is endowed with obvious sour taste; FIG. 2 is a GC-MS spectrum of unfermented bamboo shoot pulp in example 3, FIG. 3 is a GC-MS spectrum of bamboo shoot fermentation liquor after fermentation, and comparison shows that main flavor substance compositions of the bamboo shoot pulp are obviously changed before and after fermentation, and the types of compounds are obviously increased, wherein the aldehyde substance content in the unfermented bamboo shoot pulp is obviously reduced, the alcohol and acid substance content is obviously increased, and the bamboo shoot pulp is endowed withA certain new flavor; according to the sensory evaluation results, the product prepared by the method is creamy yellow, uniform and glossy in texture, fine and smooth in taste, moderate in sour and sweet taste, and has the characteristic flavor of bamboo shoot and lactobacillus fermentation.
Claims (7)
1. A bamboo shoot full-ingredient high-activity lactobacillus beverage is characterized by comprising bamboo shoots, a mixed lactobacillus agent, a sugar agent, a stabilizer and water.
2. The bamboo shoot full ingredient high activity lactic acid bacteria beverage as claimed in claim 1, wherein the ratio of the amount of bamboo shoot to water is 1g: 2-3 mL; the inoculation amount of the mixed lactobacillus agent is 0.1-0.4% of the total mass of the bamboo shoots and the water; the using amount of the sugar agent is 4 to 8 percent of the total mass of the bamboo shoots and the water; the dosage of the stabilizer is 0.02-0.08 percent of the total mass of the bamboo shoots and the water.
3. The bamboo shoot full ingredient high activity lactobacillus beverage as claimed in claim 1 or 2, wherein the mixed lactobacillus agent is a mixture of several of lactobacillus plantarum, lactobacillus casei, bifidobacterium lactis and lactobacillus fermentum; the sugar agent is one or more of white sugar, fructo-oligosaccharide, xylitol, aspartame and erythritol; the stabilizer is one or more of xanthan gum, sodium carboxymethyl cellulose, monoglyceride emulsifier, and span 60.
4. The bamboo shoot full ingredient high activity lactobacillus beverage as claimed in claim 1 or 2, wherein the ratio of the amount of the bamboo shoot blocks to the amount of water is 1g:3mL; the inoculation amount of the mixed lactobacillus agent is 0.3 percent, and the mixed lactobacillus agent consists of 50 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 25 percent of bifidobacterium lactis; the sugar agent is white granulated sugar, and the using amount of the sugar agent is 7 percent of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.04 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.08 percent of the total mass of the bamboo shoots and the water.
5. The full-ingredient high-activity lactic acid bacteria beverage of bamboo shoots as claimed in claim 1 or 2, wherein the ratio of the amount of the bamboo shoot blocks to the amount of water is 1g:3mL; the inoculation amount of the mixed lactobacillus agent is 0.4 percent, and the mixed lactobacillus agent consists of 50 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 25 percent of lactobacillus fermentum; the sugar agent is white granulated sugar, and the using amount of the sugar agent is 7 percent of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.02 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.04 percent of the total mass of the bamboo shoots and the water.
6. The full-ingredient high-activity lactic acid bacteria beverage of bamboo shoots as claimed in claim 1 or 2, wherein the ratio of the amount of the bamboo shoot blocks to the amount of water is 1g: 2mL; the inoculation amount of the mixed lactobacillus agent is 0.4 percent, and the mixed lactobacillus agent consists of 60 percent of lactobacillus plantarum, 25 percent of lactobacillus casei and 15 percent of lactobacillus fermentum; the sugar agent is a mixture of white granulated sugar and fructo-oligosaccharide, the amount of the white granulated sugar is 2% of the total mass of the bamboo shoots and the water, and the amount of the fructo-oligosaccharide is 4% of the total mass of the bamboo shoots and the water; the stabilizer is a mixture of xanthan gum and sodium carboxymethyl cellulose, the dosage of the xanthan gum is 0.04 percent of the total mass of the bamboo shoots and the water, and the dosage of the sodium carboxymethyl cellulose is 0.05 percent of the total mass of the bamboo shoots and the water.
7. The method for preparing a full-ingredient high-activity lactic acid bacteria beverage of bamboo shoots as claimed in claim 1 or 2, which comprises the steps of:
(1) Taking fresh bamboo shoots, peeling off shells and hard bamboo shoot root parts, cutting the bamboo shoots into cubes with the length of 3-5 cm, boiling the cubes in boiling water for 8-10 min, taking out the cubes, cooling the cubes, grinding the bamboo shoot blocks and water into pulp by a fruit and vegetable machine, and crushing the pulp for 3-4 min to obtain the whole pulp of the bamboo shoots;
(2) Mixing the bamboo shoot pulp with partial sugar agent, stirring and dissolving, and sterilizing for 10-15 min at 100-115 ℃;
(3) After sterilization, inoculating a mixed lactobacillus agent, culturing for 18-24 h in a constant-temperature incubator at 38-40 ℃, and ending fermentation when the pH value is measured to be 3.9-4.0;
(4) After the fermentation is finished, uniformly mixing the fermentation liquor with the stabilizer and the residual sugar agent;
(5) After blending, the mixture is refrigerated for 12 to 24 hours at the temperature of between 1 and 6 ℃ for maturation.
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Application publication date: 20230131 |