CN116762953A

CN116762953A - Sugar-free fruit ferment as well as preparation method and application thereof

Info

Publication number: CN116762953A
Application number: CN202310755880.2A
Authority: CN
Inventors: 钱佑; 李东卫; 朱蕙莲
Original assignee: Individual
Current assignee: Individual
Priority date: 2023-06-26
Filing date: 2023-06-26
Publication date: 2023-09-19

Abstract

The invention belongs to the technical field of foods, and relates to sugar-free fruit ferment, and a preparation method and application thereof. The sugar-free fruit ferment is prepared by taking fruits as raw materials, carrying out primary fermentation by matching with high-sugar yeast, and carrying out secondary fermentation by matching with low-sugar yeast and acidogenic bacteria; the sugar-free fruit ferment prepared by the invention can be directly seasoned and drunk, and can be further concentrated and stored for use; the measured SOD-like activity is higher, and the method has commercial popularization value; the sugar-free fruit ferment prepared by the invention has extremely low sugar content, can avoid the metabolic burden of human body after eating, can be also used for diabetics to eat, also maintains the natural flavor of the fermentation raw material, and solves the problems of excessive sugar intake of human body after eating ferment, and the like.

Description

Sugar-free fruit ferment as well as preparation method and application thereof

Technical Field

The invention relates to the technical field of foods, in particular to a preparation method and application of sugar-free fruit ferment.

Background

Ferment is a protein, which acts as a catalyst for various physiological reaction changes in organisms, can increase the reaction rate, has specificity, can produce specific products aiming at specific matrix catalysis, has quite complex effects, is different in full-time secretion or ferment manufacturing organs, can be influenced when the human body grows with age or is poor in health, and is quite important to properly supplement raw materials required for manufacturing ferment; in 1926, the american chemist Sumner successfully crystallized urease, making the study of enzymes further widely used in the dyeing, paper, chemical, medical and food processing industries.

The general methods for preparing the edible ferment are as follows: placing fresh fruits, vegetables and the like in a clean container, adding sugar, stirring, and fermenting by using natural wild saccharomycetes and lactobacillus to prepare edible ferment; an important key to the manufacture of the edible ferment is to grasp the time of fermentation, the saccharomycetes can obtain energy to split and reproduce by decomposing sugar, and when the saccharomycetes reach a certain amount, the splitting and reproduction can be slowed down, and meanwhile, the sugar is hydrolyzed to generate alcohol and carbon dioxide, so that the edible ferment is manufactured by properly adding sugar before the saccharomycetes completely hydrolyze the sugar into alcohol and carbon dioxide to terminate the reaction of the saccharomycetes.

However, the enzyme prepared by the method needs to have a total Brix sugar degree of 40-60 ℃ to sufficiently inhibit the activity of saccharomycetes, so that excessive sugar not only affects the natural flavor of fruits and vegetables, but also can cause excessive burden on human bodies, and especially for diabetics, the effect of supplementing the enzyme can not be achieved by eating the enzyme prepared by the method.

At present, patent CN111728196a discloses a preparation method of mixed fruit ferment, which is to put fresh fruits, vegetables and the like into a clean container, then add sugar for stirring, and utilize natural wild saccharomycetes and lactobacillus for fermentation to prepare edible ferment.

For this reason, this patent is filed.

Disclosure of Invention

At present, a preparation method and application of sugar-free fruit ferment which does not cause burden on human body and can be eaten by diabetics are provided, and the problem to be solved by the person skilled in the art is urgent. In order to overcome the defects of the prior art, the invention provides a preparation method and application of sugar-free fruit ferment, which are used for preparing the sugar-free fruit ferment by using fruits as raw materials and adopting a secondary fermentation method, so as to achieve the effect of extremely low sugar content, avoid the burden of human bodies after eating, be used for diabetics and preserve the natural flavor of fermentation raw materials.

In order to achieve the above object, the present invention provides the following technical solution, which mainly includes:

a preparation method of sugar-free fruit ferment, which comprises a primary fermentation stage and a secondary fermentation stage;

a. primary fermentation stage

S1, material selection: selecting high sugar yeast, ferment base and purified water, wherein the ferment base comprises fruits and salt;

s2, mixing materials: mixing and stirring high sugar yeast and purified water to form a first yeast solution, and fully mixing the first yeast solution and a ferment base;

s3, primary fermentation: fully mixing the materials, and stirring and fermenting at 15-35 ℃ at regular time until the sugar degree in the ferment base is reduced to below 5 ℃;

s4, coarse filtration: coarse filtering the product subjected to primary fermentation to obtain primary fermentation filtrate;

b. secondary fermentation stage

S5, material selection: selecting acidogenic bacteria and low-sugar yeast;

s6, mixing materials: mixing and stirring the low-sugar yeast and the primary fermentation filtrate obtained in the step S4, and then adding acid-producing bacteria for full mixing;

s7, secondary fermentation: fully mixing the materials, standing and fermenting at 25-45 ℃ until the sugar degree in the ferment base is reduced to below 0.5 ℃;

s8, fine filtration: and (3) carrying out fine filtration on the product subjected to the secondary fermentation in the step (S7), wherein the filtrate is the sugar-free fruit ferment.

Preferably, in step S1, the fruit is a single fruit or a combination of multiple fruits, and the salt is added in an amount of 0.5wt% of the total weight of the fruit.

Preferably, the fruit comprises 55-80wt% pineapple, 5-15wt% apple and 5-30wt% papaya, calculated on the total weight of the fruit.

Preferably, the sugar degree of the ferment group is controlled to be 10-25 degrees.

Preferably, in the step S2, the weight ratio of the high sugar yeast to the purified water is 1:10-1:100, and the weight ratio of the first yeast solution to the ferment base is 1:10-1:1000; in the step S4, the filtering membrane is 100-300 meshes; in the step S5, the acidogenic bacteria are lactobacillus and/or acetic acid bacteria; in the step S6, the weight ratio of the low-sugar yeast to the primary fermentation filtrate is 1:10-1:1000, and the weight ratio of the acidogenic bacteria to the primary fermentation filtrate is 1:10-1:1000; in the step S8, the filtering membrane is 1000Da-50nm.

Preferably, in step S5, the weight ratio of the lactobacillus to the acetic acid bacteria in the combination of the lactobacillus and the acetic acid bacteria in the acidogenic bacteria is 1:1-1:100.

The application of sugar-free fruit ferment in food.

Preferably, the sugar-free fruit ferment is applied to instant beverage, and can be packaged into a bottle after fruit juice and sugar (preferably within 10 ℃) are added appropriately to adjust the drinking flavor.

Preferably, the sugar-free fruit ferment is sterilized at 80 ℃ before drinking or packaging into a bottle.

Preferably, the sugar-free fruit ferments may be processed by concentration techniques to form concentrated ferments having sugar (Brix) of about 25 to 70 degrees (e.g., 25 degrees, 45 degrees, 55 degrees, and 70 degrees).

Preferably, the sugar-free fruit ferment can achieve the purpose of concentration by adding various sugars, such as secondary granulated sugar, erythritol, xylitol, inulin, isomaltooligosaccharide and the like.

Preferably, the concentrated ferment is bottled and stored for 180 days after being barreled to form a concentrated ferment liquid finished product, and the concentrated ferment liquid finished product is used after leaving a factory and inspected, or can be used after being stored into a aged ferment by referring to the aging method of the sherry wine in comparison with an Oloroso system.

According to the technical scheme, compared with the prior art, the method has the advantages that:

(1) The fruit ferment prepared by the secondary fermentation method has extremely low sugar content, can avoid the metabolic burden of human body after eating, can be also used for diabetics to eat, maintains the natural flavor of the fermentation raw materials, and solves the problems of excessive sugar intake of human body after eating ferment;

(2) The sugar-free fruit ferment prepared by the invention can be directly seasoned and drunk, can be further concentrated and stored for use, has higher SOD-like activity, and has great commercial popularization value.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.

FIG. 1 is a process flow diagram of the primary fermentation stage of the present invention.

FIG. 2 is a process flow diagram of the secondary fermentation stage of the present invention.

FIG. 3 is a schematic diagram of an application method of the present invention.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

In some more specific embodiments, sugar-free fruit ferment is provided, which is prepared by a method as shown in fig. 1 and 2, and comprises a primary fermentation stage and a secondary fermentation stage;

a. primary fermentation stage

In the primary fermentation stage shown in FIG. 1, primary fermentation filtrate is obtained by the steps of material drawing, material mixing, primary fermentation and coarse filtration in this example; wherein, the material taking step is to provide high sugar yeast, ferment base and purified water; the mixing step is to fully stir and mix 1mL of high sugar yeast and 40mL of purified water heated to 46 ℃, then add the mixture into a fermentation tank to mix with 1000mL of ferment base, simultaneously add salt accounting for 0.5wt% of the total weight of the 1000mL of ferment base to form a fermentation mixture, then ferment the fermentation mixture for 7 days at 25 ℃ in the primary fermentation step until Brix of the ferment base is less than or equal to 5 ℃, and finally obtain primary fermentation filtrate after the primary filtration step.

b. Secondary fermentation stage

In the secondary fermentation stage shown in FIG. 2, sugar-free fruit ferment is prepared by the steps of material drawing, material mixing, secondary fermentation and fine filtration in this example; wherein, the material obtaining step is to provide primary fermentation filtrate prepared by low sugar yeast, acidogenic bacteria (including lactobacillus and acetic acid bacteria) and the flow of figure 1; mixing 1mL of low-sugar yeast and 1000mL of primary fermentation filtrate, adding 1mL of acidogenic bacteria into the mixture to form a secondary fermentation mixture, standing the secondary fermentation mixture at 35 ℃ for 7-28 days in the secondary fermentation step until Brix=0 of a ferment base, stopping fermentation, and finally carrying out the fine filtration step to obtain the sugar-free fruit ferment.

For further optimization, the ferment base comprises fruits and salt (NaCl), wherein the fruits can be single fruits or mixed fruits of multiple types; preferably, the fruit is selected from pineapple, apple, papaya or a combination thereof; most preferably, the fruit comprises 60wt% of pineapple, 10wt% of apple and 30wt% of papaya based on the total weight of the fruit.

In order to further optimize the scheme, the addition amount of the salt is calculated and added according to 0.5 weight percent of the total weight of the fruit; the edible salt can control the propagation speed of saccharomycetes, avoid overquick propagation speed, and enable amino acid generated by decomposing fruits and ethanol generated by decomposing sugar by the saccharomycetes to form esterified substances at proper time, thereby adding the flavor of ferment.

In order to further optimize the scheme, the fruits are uniformly stirred and mixed, the fruits are obtained after being instantaneously sterilized at the temperature of 200 ℃ for 1 to 3 minutes in a steam box, then the fruit raw materials subjected to high-temperature sterilization are placed in the clean container, the fruit raw materials are chopped in a sterile state, and finally the ferment base consisting of the fruits is obtained.

In order to further optimize the scheme, the enzyme base can utilize a Brix glycometer, and the sugar adding of the enzyme base is adjusted to control the sugar degree to be 10-25 degrees, so that the subsequent fermentation time and sugar degree management are facilitated.

To further optimize the above scheme, the water temperature of the purified water is 25 to 46 ℃; the optimum temperature is 40 ℃.

In a more specific embodiment, the high sugar yeast is a commercially available yeast, and a full-point (fermipan) instant yeast manufactured by France is specifically selected, but not limited thereto.

In order to further optimize the scheme, the high sugar yeast is mixed with water at 40 ℃ to form the first yeast solution, and after being fully stirred for 20 minutes, ferment base with the same weight as the first yeast solution is added, and after being fully mixed, the ferment base is added into a fermentation tank for primary fermentation; preferably, the primary fermentation step is carried out at an ambient temperature of 25.+ -. 10 ℃.

To further optimize the above protocol, it takes 7 to 21 days to reduce the residual sugar in the primary fermentation to below 5 degrees in the enzyme base.

In order to further optimize the above scheme, the acidogenic bacteria may be one selected from lactobacillus, acetic acid bacteria and combinations thereof, and preferably, when the added acidogenic bacteria include lactobacillus and acetic acid bacteria at the same time, the weight ratio of lactobacillus to acetic acid bacteria is 1:1-1:100.

In a more specific embodiment, the low sugar Yeast is a commercially available Yeast, and specifically, a Bixidatum (Algist Buggeman) Yeast, which is manufactured by Bixidatum, commercially available, or a south Africa An Jia (Anchor Yeast), which is manufactured by Vitis vinifera, which is manufactured by Bixidatum, commercially available, may be selected, but not limited thereto.

To further optimize the above scheme, the secondary fermentation step is performed at an ambient temperature of 35 ℃.

To further optimize the above protocol, the secondary fermentation takes 7 to 28 days when the residual sugar in the ferment base drops to near zero.

In order to further optimize the above scheme, when the saccharomycetes are split and propagated, energy is released to cause temperature rise, and when the internal temperature of the container exceeds 40 ℃, the temperature needs to be properly reduced, so that in the embodiment of the invention, the primary fermentation temperature is controlled to be 15-35 ℃, and the secondary fermentation temperature is controlled to be 25-45 ℃.

In order to further optimize the scheme, the change of the sugar degree is continuously detected by a Brix sugar degree meter when fermentation is carried out so as to grasp the time for converting the saccharomycetes from division propagation into sugar decomposition; specifically, when the sugar degree of the ferment base of the mixed high sugar yeast is reduced from 25 to below 10 (i.e., when fermentation is performed for about 7-28 days), which means that the high sugar yeast has nearly completed the split propagation and the sugar is decomposed into alcohol and carbon dioxide, at this time, about 6-7wt% of alcohol is present in the container, and the residual sugar in the ferment base remains 5-8% of the original total sugar, so that the pomace can be removed (coarse filtration step), the clarified liquid (primary fermentation filtrate) is transferred to another clean container, secondary fermentation is performed after adding the low sugar yeast and acid-producing bacteria, 5-8% of the residual sugar in the ferment base is consumed by the low sugar yeast, and the produced alcohol is converted into acetic acid by the acid-producing bacteria, which step is required to be performed aseptically.

The sugar-free fruit ferment prepared by the invention has wide application as a drink and has great commercial popularization value; as shown in fig. 3, the sugar-free fruit ferment prepared by the invention is a fermented finished product and can be directly drunk as an instant drink; preferably, the sugar-free fruit ferment can be packaged into a bottle after the fruit juice and sugar (preferably within 10 ℃) are properly added to adjust the drinking flavor; preferably, the sugar-free fruit ferment is sterilized at 80 ℃ before drinking or packaging into a bottle.

As shown in fig. 3, the sugar-free fruit ferments may also be processed by concentration techniques to form concentrated ferments with sugar (Brix) of about 25 to 70 degrees (e.g., 25 degrees, 45 degrees, 55 degrees, and 70 degrees) for use; the sugar-free fruit ferment can achieve the purpose of concentration by adding various sugars such as secondary granulated sugar, erythritol, xylitol, inulin, isomaltooligosaccharide and the like; after the concentrated ferment is stored for 180 days in a barrel, the concentrated ferment can be bottled to form a finished product of concentrated ferment liquid, and the finished product of concentrated ferment liquid can be used after leaving a factory for inspection, or can be used after being stored into aged ferment by referring to the aging method of the sherry wine in comparison with an Oloroso system.

Example 1

The embodiment provides sugar-free fruit ferment, and the preparation method comprises the following steps:

a. primary fermentation stage

S1, material selection: selecting high sugar yeast, ferment base and purified water, wherein the ferment base comprises 60wt% of pineapple, 10wt% of apple, 30wt% of papaya and 0.5wt% of salt accounting for the total weight of the fruit;

s2, mixing materials: mixing and stirring high sugar yeast and 20mL of purified water heated to 30 ℃ to form a first yeast solution, and fully mixing the first yeast solution and 1000mL of ferment base;

s3, primary fermentation: after fully mixing the materials, stirring and fermenting for 7 days at the environment temperature of 25 ℃ at regular time until the sugar degree in the ferment base is reduced to below 5 ℃;

s4, coarse filtration: coarse filtering the product after primary fermentation, wherein the filtering membrane is 300 meshes, so as to obtain primary fermentation filtrate;

b. secondary fermentation stage

S5, material selection: selecting acidogenic bacteria and low-sugar yeast;

s6, mixing materials: mixing and stirring the low-sugar yeast and the 1000mL primary fermentation filtrate obtained in the step S4, and then adding acid-producing bacteria for full mixing;

s7, secondary fermentation: fully mixing the materials, standing and fermenting for 10 days at 35 ℃ until the sugar degree in the ferment base is reduced to below 0.5 ℃;

s8, fine filtration: and (3) carrying out fine filtration on the product subjected to the secondary fermentation in the step (S7), wherein the filtering membrane is 50nm, and the filtrate is the sugar-free fruit ferment.

Examples 2-5 sugar-free fruit ferments were prepared in the same manner as in example 1, the compositions of the sugar-free fruit ferments of examples 1-5 are shown in Table 1, the sugar degree changes of the respective examples at different fermentation stages are shown in Table 2, and the sugar detection results of the final fermentation products of the respective examples are shown in Table 3.

Table 1: composition ratio of the components

Table 2: sugar degree variation in different fermentation stages

Table 3: sugar detection results of final fermentation products

The result of the "SOD like activity" (SOD like activity; SOD, superoxide Dismuatase, academic name: superoxide dismutase) test item carried out on the product prepared according to the invention, the test item was tested by the "Ultra-weak chemiluminescence Method" method, the test result was 24175.93, the quantitative/detection limit was 12.5, and the Unit was Unit/mL.

In summary, the sugar-free fruit ferment is prepared from fruits serving as raw materials by a secondary fermentation method, has extremely low sugar content, can avoid the burden of a human body after eating, can be eaten by diabetics, and also maintains the natural flavor of fermentation raw materials.

In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. The preparation method of the sugar-free fruit ferment is characterized by comprising a primary fermentation stage and a secondary fermentation stage;

a. primary fermentation stage

b. secondary fermentation stage

S5, material selection: selecting acidogenic bacteria and low-sugar yeast;

2. The method for preparing sugar-free fruit ferment according to claim 1, wherein in step S1, the fruit is a single fruit or a combination of fruits, and the salt is added in an amount of 0.5wt% based on the total weight of the fruit.

3. The method for preparing sugar-free fruit ferment according to claim 2, wherein the sugar degree of the ferment base is controlled to be 10-25 degrees.

4. The method for preparing sugar-free fruit ferment according to claim 1, wherein in step S2, the weight ratio of the high sugar yeast to the purified water is 1:10-1:100, and the weight ratio of the first yeast solution to the ferment base is 1:10-1:1000; in the step S4, the filtering membrane is 100-300 meshes; in the step S5, the acidogenic bacteria are lactobacillus and/or acetic acid bacteria; in the step S6, the weight ratio of the low-sugar yeast to the primary fermentation filtrate is 1:10-1:1000, and the weight ratio of the acidogenic bacteria to the primary fermentation filtrate is 1:10-1:1000; in the step S8, the filtering membrane is 1000Da-50nm.

5. A sugar-free fruit ferment obtained according to the preparation method of any one of claims 1-4.

6. The sugar-free fruit ferment of claim 5, wherein the use of the sugar-free fruit ferment in food is provided.

7. The use of the sugar-free fruit ferment according to claim 6, wherein the use of the sugar-free fruit ferment in instant beverages.

8. The use of the sugar-free fruit ferment according to claim 6, wherein the use of the sugar-free fruit ferment in concentrated ferment.