CN115812885A - Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics - Google Patents
Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics Download PDFInfo
- Publication number
- CN115812885A CN115812885A CN202211721762.1A CN202211721762A CN115812885A CN 115812885 A CN115812885 A CN 115812885A CN 202211721762 A CN202211721762 A CN 202211721762A CN 115812885 A CN115812885 A CN 115812885A
- Authority
- CN
- China
- Prior art keywords
- lactobacillus plantarum
- loquat
- percent
- pear juice
- lactobacillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 241001092070 Eriobotrya Species 0.000 title claims abstract description 28
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 28
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 28
- 239000006041 probiotic Substances 0.000 title claims abstract description 15
- 235000018291 probiotics Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 13
- 239000002131 composite material Substances 0.000 title claims abstract description 7
- 241001465754 Metazoa Species 0.000 title claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 41
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 41
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 41
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 21
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 21
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 15
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 15
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 15
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 15
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 241000220324 Pyrus Species 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 11
- 235000014443 Pyrus communis Nutrition 0.000 claims description 10
- 239000001509 sodium citrate Substances 0.000 claims description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 235000021017 pears Nutrition 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000003809 water extraction Methods 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 abstract description 17
- 230000004151 fermentation Effects 0.000 abstract description 17
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 8
- 230000001737 promoting effect Effects 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010068319 Oropharyngeal pain Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 10
- 239000000126 substance Substances 0.000 description 9
- 235000012055 fruits and vegetables Nutrition 0.000 description 8
- 230000000529 probiotic effect Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 230000036039 immunity Effects 0.000 description 3
- 230000002779 inactivation Effects 0.000 description 3
- 238000011081 inoculation Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000233866 Fungi Species 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 108010062877 Bacteriocins Proteins 0.000 description 1
- FMMWHPNWAFZXNH-UHFFFAOYSA-N Benz[a]pyrene Chemical compound C1=C2C3=CC=CC=C3C=C(C=C3)C2=C2C3=CC=CC2=C1 FMMWHPNWAFZXNH-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000011293 Brassica napus Nutrition 0.000 description 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 208000008127 lead poisoning Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 238000012261 overproduction Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation process of loquat and snow pear juice by combining metabiosis with composite probiotics, belonging to the technical field of food. The lactobacillus plantarum and the lactobacillus acidophilus are adopted for synergistic fermentation, so that the defects of low raw material utilization rate, single taste and long fermentation time caused by single strain fermentation are overcome. The auxiliary materials of the invention are selected from medicinal and edible components such as red date, loquat leaf, medlar, honeysuckle and the like, so that the taste and flavor of the product can be enriched, and the auxiliary materials are matched with pear juice, and the effects of moistening lung for arresting cough, promoting the production of body fluid and relieving sore throat can be achieved. The loquat and snow pear juice beverage is delicious and healthy, and is not added with additives such as preservatives, edible essence, artificial pigment and the like.
Description
Technical Field
The invention relates to a preparation process of loquat and snow pear juice by combining metabiosis with composite probiotics, belonging to the technical field of food.
Background
The pear is rich in various nutrient substances and active ingredients such as amino acid, vitamin, organic acid, mineral substances, polyphenol, dietary fiber and the like, has rich juice and fragrant and sweet taste, and has the effects of promoting the production of body fluid to quench thirst, moistening dryness to reduce phlegm, relaxing bowel, reducing blood pressure, nourishing yin to clear heat, promoting appetite, helping digestion and the like. Pear is often combined with loquat leaves, red dates, medlar, honeysuckle and the like. China is the biggest pear producing area in the world, the cultivation history is long, the germplasm resources are rich, the yield of China is the first in the world and accounts for 60% of the total yield in the world.
The pear juice is the most main pear processing product and has good natural flavor and rich nutritional value, but the sensory quality, the functional characteristics and the market sales of related products are seriously influenced due to the defects of easy browning, high sugar content, short storage period and the like of the pear juice.
In recent years, more and more people are aware that fermented foods may help to promote gastrointestinal health, and in particular probiotic fermentation is well known and recognised by more and more people. Fruit juice is considered an ideal substrate for the development of probiotic fermented beverages, because it contains active substances such as vitamins, organic acids and polyphenols, and its high content of sugars and other nutrients contributes to the growth of probiotics. Meanwhile, fermentation with proper strains is also the best way to solve the overproduction of various fruits and vegetables and promote processing and utilization.
Compared with the traditional pear juice beverage on the market, the probiotic fermented pear juice beverage is beneficial to keeping better color, taste, flavor and shelf life of the product, obviously reducing the sugar content in the juice, effectively releasing and improving the content of bioactive substances such as total phenols, flavones, dietary fibers and the like in the product and the content of flavor organic compounds such as aldehydes, alcohols, esters and the like, and also can enhance the oxidation resistance and obviously inhibit enzymatic browning.
However, fermented fruit and vegetable juice also has many problems, and many fermentation strains of the current fermented fruit and vegetable juice do not have probiotic characteristics; secondly, some fermentation time is too long, which increases the cost of actual production; thirdly, the flavor of the fruit and vegetable juice is changed by fermentation, but some fermentation flavors are not accepted by people; finally, most fermented fruit juice is sterile, even if live-type fermented fruit juice exists, the number of live bacteria in the preservation period cannot be guaranteed, and the probiotic effect is obviously reduced due to attenuation of probiotic bacteria in the preservation period.
Nowadays, probiotics enter the post-biotic age, which refers to the thallus components and metabolites of probiotics. The metazoan has high safety, direct and rapid functionality, preservability (heat resistance, acid resistance, long shelf life, processing resistance, and longer and more stable shelf life), and health promotion property similar to that of probiotic bacteria. The postnatal fungus can be applied to products with high-temperature processes in the processing and eating processes, and the problem of inactivation of the postnatal fungus is not worried.
Disclosure of Invention
The invention provides a preparation method of loquat and snow pear juice by combining metabiosis with composite probiotics, which comprises the following steps:
(1) Juicing: cleaning fresh pears, cutting into blocks, juicing, and screening the fresh pears through gauze of 100-200 meshes for later use, and marking the obtained product as a material A;
(2) Water extraction: adding water into red dates, loquat leaves, medlar and honeysuckle, boiling the red dates, the loquat leaves, the medlar and the honeysuckle for 2 to 3 times at the temperature of between 70 and 90 ℃ for 15 to 30 minutes each time, and sieving the mixture with 100 to 200 meshes of gauze for later use, wherein the mixture is marked as a material B;
(3) Mixing and blending: stirring and mixing the material A and the material B, adding sodium citrate to adjust the PH value, adding rock sugar to adjust the sweet and sour values, and fixing the volume;
(4) Homogenizing: heating the mixture to 50-60 ℃, homogenizing at 20-25 MPa;
(5) Primary sterilization: microwave sterilization is carried out on the pear juice obtained in the step (4);
(6) Inoculating and fermenting: rapidly cooling the sterilized fruit juice, respectively inoculating direct-vat-set lactobacillus plantarum, dispersive lactobacillus plantarum and lactobacillus acidophilus, and fermenting at the constant temperature of 37 ℃ for 15-20 hours;
(7) Secondary sterilization: instantly sterilizing the obtained fermented juice at high temperature;
(8) And (6) canning.
In one embodiment of the invention, the ratio of the components is as follows according to the mass ratio: 50 to 70 percent of fresh pear, 0.3 to 1.2 percent of red date, 0.01 to 0.2 percent of loquat leaf, 0.05 to 0.5 percent of medlar, 0.01 to 0.2 percent of honeysuckle, 0.02 to 0.5 percent of sodium citrate and 1 to 3 percent of rock candy.
In one embodiment of the invention, the effective components in red date, loquat leaf, medlar and honeysuckle are extracted by a plurality of water extraction methods. The temperature and time are controlled, so that not only can effective components be extracted, but also the extract liquor can be prevented from being turbid, and the clarity can be kept.
In one embodiment of the present invention, in the step (5), the microwave sterilization time is 5 to 10 minutes.
In one embodiment of the present invention, in the step (3), the pH is adjusted to 4.0 to 4.5.
In one embodiment of the invention, the lactobacillus plantarum strain for direct application is lactobacillus plantarum CCFM8661; the dispersive lactobacillus plantarum is lactobacillus plantarum SNK; the Lactobacillus acidophilus is Lactobacillus acidophilus LA-5.
The lactobacillus plantarum CCFM8661 is described in Chinese patent application with the publication number of CN102586148A, and the preservation number is CGMCC No.5494.
In one embodiment of the invention, the strain is a direct vat set strain, and the step of strain activation culture is omitted.
In one embodiment of the invention, lactobacillus plantarum CCFM8661, lactobacillus plantarum SNK in dispersion and lactobacillus acidophilus LA-5 are used for synergistic fermentation.
In one embodiment of the invention, the ratio of lactobacillus plantarum CCFM8661, lactobacillus plantarum SNK in dispersion and lactobacillus acidophilus LA-5 is as follows according to the viable count ratio of 1:1:1.
in one embodiment of the present invention, the addition amount of the lactobacillus plantarum direct vat set, the lactobacillus plantarum dispersible and the lactobacillus acidophilus is 0.03 to 0.5% by mass; the total number of added viable bacteria is as follows: 1X 10 7 CFU/ml～5×10 7 CFU/ml。
In one embodiment of the invention, the dispersed lactobacillus plantarum SNK is a metazoan after being subjected to special inactivation conditions and nano-dispersion treatment.
In one embodiment of the invention, the high temperature is used for instantaneous sterilization, and the sterilization temperature is 115 ℃ and 15s. Not only can achieve good sterilization effect, but also can reduce the influence of sterilization on the flavor and nutrient substances of the finished product to the maximum extent.
Advantageous effects
(1) The lactobacillus plantarum and the lactobacillus acidophilus are adopted for synergistic fermentation, so that the defects of low raw material utilization rate, single taste and long fermentation time caused by single strain fermentation are overcome.
Lactobacillus plantarum belongs to the genus Lactobacillus, a gram-positive bacterium. The lactobacillus plantarum metabolism can generate various natural antibacterial substances such as organic acid, bacteriocin, hydrogen peroxide and the like, and has various functions of maintaining the balance of flora in intestinal tracts, reducing cholesterol level, improving the immunity of organisms, promoting the absorption of nutrient substances and the like. As a plant source lactobacillus, the lactobacillus plantarum has wide adaptability in fruits and vegetables, and various fruit and vegetable juices are improved in the aspects of properties such as sense, sanitation, nutrition, shelf life and the like after being fermented by the lactobacillus plantarum.
Lactobacillus acidophilus belongs to the genus Lactobacillus, gram-positive bacteria. Has effects in regulating intestinal flora balance, and inhibiting proliferation of intestinal undesirable microorganisms. Lactobacillus acidophilus has excellent acid resistance and is often used for fermenting dairy products and fruit and vegetable juices.
Lactobacillus plantarum CCFM8861 is isolated from sauerkraut and has been preserved in China general microbiological culture Collection center (CGMCC 5494) at 29.11.2011. Proved to have the effects of resisting oxidation, relieving lead poisoning, relieving the toxicity of benzopyrene and the like.
Lactobacillus acidophilus LA-5 is derived from the family Hansen dairy product strain series. Has been proved to improve constipation, enhance immunity, and balance intestinal flora.
(2) The added post-biogenic dispersive lactobacillus plantarum SNK is derived from red turnip pickled in a traditional food in Changyou prefecture, named Changyou prefecture, japan, and is subjected to heating inactivation and nano-dispersive treatment. The dispersive lactobacillus plantarum SNK has the functional characteristics of maintaining immune balance, relieving intestinal inflammation, relieving pressure and the like. It is also certified as having probiotic properties in the inactivated state. Therefore, the product of the invention can still ensure the functional characteristics of the metazoan after being sterilized, so that the fermented final product has the effects of regulating intestinal tracts, promoting digestion and improving immunity.
(3) Lactobacillus plantarum and Lactobacillus acidophilus are proliferated and metabolized in pear juice, and nutrient substances such as glucose, fructose, amino acid and the like are utilized to ferment to generate substances such as lactic acid, malic acid, esters, alcohols and the like, so that the total acid content in the fruit and vegetable juice is increased, and the total sugar content is reduced. Meanwhile, the aroma components of the pear juice are also influenced by fermentation, and the flavor and the taste of the product are obviously improved. And in the fermentation process, the antioxidant substances polyphenol and flavone are released, so that the antioxidant property of the product is improved.
The auxiliary materials are medicinal and edible components such as red dates, loquat leaves, medlar, honeysuckle and the like, so that the taste and flavor of the product can be enriched, and the auxiliary materials are matched with the pear juice, so that the effects of moistening lung to arrest cough, promoting the production of body fluid and relieving sore throat can be achieved.
The loquat and snow pear juice beverage is delicious and healthy, and is not added with additives such as preservatives, edible essence, artificial pigment and the like.
Detailed Description
The present invention will be described in further detail with reference to specific examples. The metazoan dispersed Lactobacillus plantarum SNK referred to in the following examples was obtained from the BIO-KEN institute of Limited Japan and Lactobacillus acidophilus LA-5 from: kehansen.
Example 1: preparation method of loquat and snow pear juice
(1) According to the mass ratio, 50% of fresh pear, 1% of red date, 0.15% of loquat leaf, 0.3% of medlar, 0.05% of honeysuckle, 0.08% of sodium citrate and 3% of rock candy are taken;
(2) Juicing: cleaning fresh pears, cutting into blocks, juicing, and screening with 200-mesh gauze for later use, and recording as a material A;
(3) Water extraction: decocting fructus Jujubae, folium Eriobotryae, fructus Lycii, and flos Lonicerae with 150ml water at 90 deg.C for 3 times, each time for 20 min, and sieving with 200 mesh gauze to obtain material B;
(4) Mixing and blending: stirring and mixing the material A and the material B, adding sodium citrate to adjust the PH value to 4.0, adding rock sugar, and fixing the volume;
(5) Homogenizing: heating the mixture to 50 ℃, homogenizing at 20-25 MPa for one time to obtain pear juice;
(6) Primary sterilization: performing microwave sterilization on the obtained pear juice for 6 minutes;
(7) Inoculating and fermenting: rapidly cooling the sterilized fruit juice to normal temperature, inoculating direct-vat-set powder lactobacillus plantarum CCFM8661, dispersive lactobacillus plantarum SNK and lactobacillus acidophilus LA-5, and mixing the components according to the viable count ratio of 1:1:1, inoculating strains with the mass ratio of 0.3%, and fermenting at the constant temperature of 37 ℃ for 15 hours;
(8) Secondary sterilization: instantly sterilizing the obtained fermented juice at 115 deg.C for 15 s;
(9) And (6) filling.
Example 2: preparation method of loquat and snow pear juice
The specific implementation manner is the same as that of example 1, except that the adjusting step (1) is as follows: according to the mass ratio, the fresh pear is 60%, the red date is 0.7%, the loquat leaf is 0.07%, the medlar is 0.25%, the honeysuckle is 0.07%, the sodium citrate is 0.1%, and the rock sugar is 2.5%.
Example 3: preparation method of loquat and snow pear juice
The specific implementation manner is the same as that of example 1, except that the adjusting step (1) is as follows: according to the mass ratio, fresh pears are 70%, red dates are 0.5%, loquat leaves are 0.1%, medlar is 0.2%, honeysuckle is 0.06%, sodium citrate is 0.12%, and crystal sugar is 2%.
Example 4: preparation method of loquat and snow pear juice
The specific implementation manner is the same as that of example 1, except that the adjusting step (1) is as follows: according to the mass ratio, the fresh pear is 60%, the red date is 0.7%, the loquat leaf is 0.07%, the medlar is 0.25%, the honeysuckle is 0.07%, the sodium citrate is 0.1%, and the rock sugar is 2.5%. Adjusting the step (7) that the sterilized fruit juice is rapidly cooled to normal temperature, and the direct-vat-set powder lactobacillus plantarum CCFM8661, the dispersive lactobacillus plantarum SNK and the lactobacillus acidophilus LA-5 are connected, wherein the ratio of viable bacteria is 1:1:1, the inoculation amount of the strain is 0.15 percent by mass, and the strain is fermented for 15 hours at the constant temperature of 37 ℃.
Example 5: preparation method of loquat and snow pear juice
The specific implementation manner is the same as that of example 1, except that the adjusting step (1) is as follows: according to the mass ratio, the fresh pear is 60%, the red date is 0.7%, the loquat leaf is 0.07%, the medlar is 0.25%, the honeysuckle is 0.07%, the sodium citrate is 0.1%, and the rock sugar is 2.5%. The adjusting step (7) is as follows: rapidly cooling the sterilized fruit juice to normal temperature, inoculating direct-vat-set powder lactobacillus plantarum CCFM8661, dispersive lactobacillus plantarum SNK and lactobacillus acidophilus LA-5, and mixing the components according to the viable count ratio of 1:1:1, the inoculation amount of the strain is 0.15 percent by mass, and the strain is fermented for 20 hours at the constant temperature of 37 ℃.
Example 6: results of the experiment
(1) According to the above examples, sensory evaluation of fermented pear juice was performed, and a sensory evaluation group consisting of 20 food professionals trained in advance was used to perform comprehensive evaluation of color, aroma and taste of the beverage according to the criteria in table 1, and the average score was selected as the final sensory score.
TABLE 1 sensory evaluation scoring criteria
The results are shown in Table 2.
Table 2: sensory evaluation results
| Item | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 |
| Color | 19 | 21 | 23 | 23 | 20 |
| Fragrance | 25 | 28 | 29 | 30 | 27 |
| Taste of food | 27 | 29 | 30 | 27 | 25 |
| Composite scoring | 71 | 78 | 82 | 80 | 72 |
(2) The soluble solids and pH were measured according to the above examples and are shown in Table 3 below:
table 3: results of the experiment
In conclusion, the color, aroma and taste of the fermented fruit juice are influenced by the proportion of the pears and the auxiliary materials, and the fermented fruit juice has good flavor and taste in the embodiment 3 with higher fruit juice content. Meanwhile, the inoculation amount and fermentation time of the fermentation strain can also influence the color, aroma and taste of the fermented fruit juice.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by one skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (8)
1. A preparation method of loquat and snow pear juice by combining metazoan with composite probiotics is characterized by comprising the following steps:
(1) Juicing: cleaning fresh pears, cutting into blocks, juicing, and screening the fresh pears through gauze of 100-200 meshes for later use, and marking the obtained product as a material A;
(2) Water extraction: adding water into red dates, loquat leaves, medlar and honeysuckle, boiling the red dates, the loquat leaves, the medlar and the honeysuckle for 2 to 3 times at the temperature of between 70 and 90 ℃ for 15 to 30 minutes each time, and sieving the mixture with 100 to 200 meshes of gauze for later use, wherein the mixture is marked as a material B;
(3) Mixing and blending: stirring and mixing the material A and the material B, adding sodium citrate to adjust the PH, adding rock sugar to adjust the sweet and sour, and fixing the volume;
(4) Homogenizing: heating the mixture to 50-60 ℃, homogenizing at 20-25 MPa;
(5) Primary sterilization: microwave sterilization is carried out on the pear juice obtained in the step (4);
(6) Inoculating and fermenting: rapidly cooling the pear juice sterilized in the step (5), respectively inoculating direct-vat-set lactobacillus plantarum, dispersed lactobacillus plantarum and lactobacillus acidophilus, and fermenting at the constant temperature of 37 ℃ for 15-20 hours;
(7) Secondary sterilization: instantly sterilizing the obtained fermented pear juice at high temperature;
(8) And (6) canning.
2. The preparation method according to claim 1, characterized in that the components are in the following proportions by mass: 50 to 70 percent of fresh pear, 0.3 to 1.2 percent of red date, 0.01 to 0.2 percent of loquat leaf, 0.05 to 0.5 percent of medlar, 0.01 to 0.2 percent of honeysuckle, 0.02 to 0.5 percent of sodium citrate and 1 to 3 percent of rock candy.
3. The method according to claim 2, wherein in the step (5), the microwave sterilization time is 5 to 10 minutes.
4. The method according to claim 3, wherein in the step (3), the pH is adjusted to 4.0 to 4.5.
5. The method according to claim 4, wherein the lactobacillus plantarum strain is lactobacillus plantarum CCFM8661; the dispersive lactobacillus plantarum is lactobacillus plantarum SNK; the Lactobacillus acidophilus is Lactobacillus acidophilus LA-5.
6. The preparation method according to claim 5, wherein the ratio of the lactobacillus plantarum CCFM8661, the lactobacillus plantarum dispersive SNK and the lactobacillus acidophilus LA-5 is 1:1:1.
7. the preparation method according to claim 6, wherein the addition amount of the lactobacillus plantarum direct vat set, the lactobacillus plantarum dispersable and the lactobacillus acidophilus is 0.03 to 0.5 percent by mass; the total number of added viable bacteria is as follows: 1X 10 7 CFU/ml～5×10 7 CFU/ml。
8. The method according to claim 7, wherein in the step (7), the high temperature is instantaneously sterilized at 115 ℃ for 15 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211721762.1A CN115812885A (en) | 2022-12-30 | 2022-12-30 | Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211721762.1A CN115812885A (en) | 2022-12-30 | 2022-12-30 | Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115812885A true CN115812885A (en) | 2023-03-21 |
Family
ID=85519588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211721762.1A Withdrawn CN115812885A (en) | 2022-12-30 | 2022-12-30 | Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115812885A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116650615A (en) * | 2023-07-28 | 2023-08-29 | 北京盛美诺生物技术有限公司 | Composition with oral care effect and application thereof |
-
2022
- 2022-12-30 CN CN202211721762.1A patent/CN115812885A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116650615A (en) * | 2023-07-28 | 2023-08-29 | 北京盛美诺生物技术有限公司 | Composition with oral care effect and application thereof |
| CN116650615B (en) * | 2023-07-28 | 2023-11-03 | 北京盛美诺生物技术有限公司 | Composition with oral care effect and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108175015B (en) | Preparation method of plant probiotic fermented apple pulp | |
| CN105815718A (en) | Fermented fruit and vegetable jam and preparation method thereof | |
| CN108308481B (en) | Preparation process of probiotic fermented citrus beverage | |
| CN109349479B (en) | Fermented jujube beverage and preparation method thereof | |
| CN103519283A (en) | Kiwi fruit fermented beverage and preparation method and application thereof | |
| CN104026688B (en) | Preparation method of water-chestnut fermented beverage | |
| CN111066986A (en) | Preparation method of cyclocarya paliurus drink through multi-bacterium synergistic fermentation | |
| CN114747706A (en) | Method for preparing high-quality apple juice with blood fat reducing function by coupling and co-fermenting monascus and lactobacillus plantarum | |
| CN112006143A (en) | Mei Teng fruit leaf dendrobium leaf Kangpu tea with high polysaccharide content and preparation method thereof | |
| CN110800899A (en) | High-fiber hawthorn vinegar beverage and preparation method thereof | |
| KR101539146B1 (en) | The preparing method of beverage healing a hangover using persimmon vinegar | |
| CN115812885A (en) | Preparation process for loquat and snow pear juice by fermenting metazoan and composite probiotics | |
| CN110169520A (en) | A kind of lactic acid bacteria and saccharomycete DV10 cooperative fermentation mango drinks and its method | |
| CN113558161A (en) | Live-bacterium-type probiotic-fermented mulberry-juice functional beverage and preparation method thereof | |
| CN106085789B (en) | Saffron and asparagus vinegar and preparation method and application thereof | |
| CN108606210A (en) | A kind of composite juice beverage and preparation method thereof of high Vc contents | |
| CN109497499B (en) | Mulberry soy sauce | |
| Thorat et al. | Studies on effect of fermentation on physicochemical properties of vegetables and preparation of sauce | |
| CN109393390B (en) | Fermented hawthorn pulp and preparation method thereof | |
| CN111053173A (en) | Preparation process of lactobacillus plantarum fermented snow pear juice beverage | |
| KR100795239B1 (en) | Method for preparing a beverage and food using Kimchi lactobacillus | |
| CN108936167A (en) | The preparation method of one kind of multiple probiotics fermention fruit-vegetable juice beverages | |
| CN114601086A (en) | Lycium ruthenicum fruit and apple compound fermented beverage and preparation method thereof | |
| CN105519669B (en) | Lycopene is promoting Yoghourt fermentation and is maintaining the application of viable count stability in Yoghourt shelf life | |
| CN113575722A (en) | Probiotic tea enzyme product rich in active enzyme and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20230321 |
|
| WW01 | Invention patent application withdrawn after publication |