CN116762964A - Fermented haw and chestnut high dietary fiber food and preparation method thereof - Google Patents
Fermented haw and chestnut high dietary fiber food and preparation method thereof Download PDFInfo
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- CN116762964A CN116762964A CN202310949653.3A CN202310949653A CN116762964A CN 116762964 A CN116762964 A CN 116762964A CN 202310949653 A CN202310949653 A CN 202310949653A CN 116762964 A CN116762964 A CN 116762964A
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- haw
- chestnut
- dietary fiber
- hawthorn
- fermented
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/40—Fermented products; Products treated with microorganisms or enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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Abstract
The invention belongs to the technical field of biological fermentation, and in particular relates to a fermented haw and chestnut high dietary fiber food and a preparation method thereof, wherein the food comprises the following raw materials: haw fermentation liquor, chestnut fermentation liquor and haw soluble dietary fiber. The high dietary fiber food of the fermented hawthorn and Chinese chestnut is added with high-quality dietary fibers, and the three raw materials of hawthorn, chinese chestnut and dietary fibers are mutually fused, so that the high dietary fiber food has unique taste and balanced nutrition, has edible and health care functions, can meet the pursuit of people on healthy life, and can also meet the requirements of people on delicacies. The invention improves the raw materials by using a fermentation method, so that the product is richer in nutrition, and has more obvious flavor and taste levels of the unique fermentation.
Description
Technical Field
The invention belongs to the technical field of biological fermentation, and particularly relates to a high dietary fiber food of fermented hawthorn and Chinese chestnut and a preparation method thereof.
Background
Hawthorn (Crataeguspinnatifida) is a plant of the genus Crataegus of the family Rosaceae, and is mostly distributed in northern areas. The "Ben Cao gang mu" records that the hawthorns have the health-care effects of promoting digestion and appetite, reducing phlegm, promoting blood circulation and removing blood stasis; quercetin and vitexin rich in fructus crataegi have effects of promoting metabolism and inhibiting aflatoxin carcinogenesis. The haw also contains flavone, triterpene, organic acid, trace elements and other components, and these active components have the functions of reducing blood fat, lowering blood pressure, promoting digestion and inhibiting platelet aggregation, and are superior fruits for both medicine and food.
Chestnut is rich in starch, polysaccharide, protein, fat, vitamins and various mineral elements, and has the reputation of 'king dried fruits'. The traditional Chinese medicine is considered to be sweet and warm in taste and nontoxic in modern well-known traditional Chinese medicine, and has the effects of relieving diseases such as hypertension, coronary heart disease, arteriosclerosis and the like.
The traditional haw products mainly comprise preserved fruits, the sugar content of the haw products is generally up to 60% -85%, and people in the society generally consider that the high sugar food is unfavorable for the health of people, and the high sugar haw products cannot meet the requirements of current food consumers on low sugar, low heat and low fat of food.
Therefore, it is needed to provide a healthy haw food which has both the function of health care and the taste enhancement.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the fermented haw and chestnut high dietary fiber food and the preparation method thereof, which have smooth mouthfeel, unique flavor and rich nutrition, and can meet the pursuit of people on healthy life and the requirements of people on delicacies.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a fermented haw chestnut high dietary fiber food, which comprises the following raw materials: haw fermentation liquor, chestnut fermentation liquor and haw soluble dietary fiber.
Preferably, the weight ratio of the haw broth, the chestnut broth and the haw soluble dietary fiber is 47-57:8-12:4-5.5.
Preferably, the food comprises jelly, and when the food is jelly, the raw materials also comprise edible gum and sweetener.
The invention also provides a preparation method of the fermented haw chestnut high dietary fiber food, which comprises the following steps:
mixing and fermenting the hawthorns, the Chinese chestnut and the microbial agent to obtain a hawthorns fermentation liquor and a Chinese chestnut fermentation liquor;
enzymolysis of haw and complex enzyme to obtain haw soluble dietary cellulose;
mixing the haw fermentation liquor, the chestnut fermentation liquor and the haw soluble dietary fiber to obtain the fermented haw chestnut high dietary fiber food.
Preferably, the microbial agent comprises one or two of bacillus coagulans and lactobacillus plantarum; the inoculation amount of the microbial agent is 0.09% -0.1% of that of hawthorn or chestnut.
Preferably, the fermentation temperature is 35-40 ℃, and the fermentation time is 11.5-24.5 h.
Preferably, before fermentation, the method further comprises the step of mixing the hawthorn with water to obtain a hawthorn water extract, wherein the mass-volume ratio of the hawthorn to the water is 1:2.5-3.5 g/mL.
Preferably, the complex enzyme comprises: alpha-amylase, cellulase and neutral protease.
Preferably, the pH of the enzymolysis is 4-5, the enzymolysis temperature is 40-50 ℃, and the enzymolysis time is 80-150 min.
Preferably, before the enzymolysis, the method further comprises the step of carrying out microwave treatment on the hawthorn to obtain hawthorn pulp; the power of the microwaves is 400-600W, and the time of the microwaves is 2-8 min.
The beneficial effects are that: the invention provides a fermented haw and chestnut high dietary fiber food, which is prepared from haw fermentation liquid, chestnut fermentation liquid and haw soluble dietary fiber. Wherein, the hawthorn and the chestnut form a coordinated taste relationship with the soluble dietary fiber, so that the food has unique flavor and has the effects of stimulating appetite, promoting digestion, nourishing yin, promoting diuresis, nourishing blood and strengthening brain. The invention provides a preparation method of a fermented haw and chestnut high dietary fiber food, wherein haw and chestnut are rich in nutrition components and flavor through a fermentation technology; the addition of the soluble dietary fiber ensures that the food has stronger functionality and better texture, and the preparation method has the advantages of simple and convenient operation and the like.
The invention provides a novel jelly prepared from a fermented haw chestnut high dietary fiber jelly, a natural haw fermentation liquid, a chestnut fermentation liquid and soluble dietary fibers, wherein the fermented haw chestnut has unique flavor and rich nutrition, and the addition of the soluble dietary fibers expands the intake of a plurality of nutritional components by people and improves the texture of the jelly. The high dietary fiber jelly prepared by the method has the dietary fiber content of 6.541g/100g, the protein content of 1.094g/100g, the fat content of 0.248g/100g, the primary sugar content of 11.54g/100g and the total component content of 24.3mg/g; the prepared high-cellulose food has the characteristics of unique flavor and good taste.
Drawings
Fig. 1 is a physical diagram of a high dietary fiber jelly of fermented hawthorn and chestnut.
Detailed Description
The invention provides a fermented haw chestnut high dietary fiber food, which comprises the following raw materials: haw fermentation liquor, chestnut fermentation liquor and haw soluble dietary fiber.
The invention fuses three raw materials of hawthorn, chestnut and dietary fiber, and the high-quality dietary fiber is added, so that the finished product has unique taste, balanced nutrition and edible and health-care functions, and the weight ratio of the hawthorn fermentation liquor to the chestnut fermentation liquor to the hawthorn soluble dietary fiber is preferably 47-57:8-12:4-5.5, and more preferably 45-55:10-12:4.9-5.1; in an embodiment of the invention, the weight ratio of the haw broth, chestnut broth and haw soluble dietary fiber may be 45:11:4.9 or 50:10:5.1. The sources of the hawthorn and the chestnut are not particularly limited, and the hawthorn and the chestnut are obtained by adopting conventional commercial products. The invention preferably has high quality and fresh hawthorns and Chinese chestnut. The hawthorn has the effects of promoting digestion and appetite, resolving phlegm, promoting blood circulation and removing blood stasis and the like, and has the effects of homology of medicine and food; the Chinese chestnut is rich in starch, polysaccharide, protein, fat, vitamins and various mineral elements, and has the reputation of 'king of dried fruits'; the two are organically combined, so that the taste is enhanced, and meanwhile, the health care function is achieved. The haw soluble dietary fiber not only plays an important role in the gel forming and emulsifying process of food, but also can be blended into food without affecting taste, meanwhile, the viscosity of beverage can be increased, the moisture in food can be reserved, the nutritional value of the haw soluble dietary fiber can be improved by adding the dietary fiber, and the taste is improved by utilizing the gel property of the haw soluble dietary fiber.
The food comprises jelly, and when the food is jelly, the raw materials also comprise edible gum and sweetener. The weight ratio of the haw broth, the chestnut broth, the haw soluble dietary fiber, the edible gum and the sweetener is preferably 40-60:10-15:4.5-5.5:0.25-0.35:14-18, and more preferably 45-55:10-12:4.9-5.1:0.29-0.31:17-19. The edible gum is preferably mixed gum or carrageenan, and when the mixed gum is used as the edible gum, the mixed gum is preferably gelatin and carrageenan, and the mass ratio of the gelatin to the carrageenan is preferably 1:1. The sources of the gelatin and the carrageenan are not particularly limited, and the conventional commercial products are adopted. The invention adopts the mixed gel, combines the advantages of gelatin and carrageenan to ensure that the quality of the jelly is more outstanding, the carrageenan has the excellent characteristics of gel, thickening, emulsifying, film forming, stable dispersion and the like, but has poor elasticity, and the gelatin has sticky and brittle taste and smooth mouthfeel, is not suitable for gel formation at room temperature, and can play a role in synergy by compounding the gelatin and the carrageenan; when the mass ratio of the gelatin to the carrageenan is 1:1, the prepared jelly has good gel state, good hardness and moderate elasticity. The sweetener is preferably erythritol, the haw in the raw material has high acidity, and the erythritol is adopted to replace white granulated sugar, so that the pursuit of people on low-sugar diet can be met.
The invention also provides a preparation method of the fermented haw chestnut high dietary fiber food, which comprises the following steps:
mixing and fermenting the hawthorns, the Chinese chestnut and the microbial agent to obtain a hawthorns fermentation liquor and a Chinese chestnut fermentation liquor;
enzymolysis of haw and complex enzyme to obtain haw soluble dietary cellulose;
mixing the haw fermentation liquor, the chestnut fermentation liquor and the haw soluble dietary fiber to obtain the fermented haw chestnut high dietary fiber food.
The invention mixes and ferments the haw water extract and microorganism bacterial agent to obtain haw fermentation liquor. The preparation method of the hawthorn water extract preferably comprises the steps of cleaning hawthorn, removing cores, mixing with water to obtain the hawthorn water extract, and sterilizing the hawthorn water extract, wherein the sterilization temperature is preferably 100 ℃, and the sterilization time is preferably 1.5-2.5 min. The mass volume ratio of the hawthorn to the water is preferably 1:2.5-3.5 g/mL, and more preferably 1:2.8-3.2 g/mL.
The invention preferably mixes the haw water extract and the microbial agent for fermentation. The microbial agent is preferably bacillus coagulans; the inoculation amount of the bacillus coagulans is preferably 0.09% -0.1% of hawthorn, and the bacterial activity is preferably 1 multiplied by 10 7 CFU/mL. The freeze-dried powder of bacillus coagulans used in the embodiment of the invention is purchased from Beijing Beidou Innovative biological technology institute. The invention preferably carries out aerobic activation of bacillus coagulans at 37.5 ℃ for 2-3 times, and the activated viable bacteria is preferably 1 multiplied by 10 7 CFU/mL。
The invention preferably mixes and ferments the haw water extract and the activated bacillus coagulans to obtain haw fermentation liquor; the temperature is preferably 35-40 ℃, more preferably 36-38 ℃, and the fermentation time is preferably 11.5-24.5 h; further preferably 23.5 to 24.5 hours. The hawthorn is preferably fermented by adopting bacillus coagulans, and the bacillus coagulans is bacillus and has the advantages of good heat resistance, gastric acid resistance, bile resistance and the like, and can reach intestines and stomach with higher survival rate after being eaten. The bacillus coagulans also has the beneficial effects of improving the intestinal flora structure, inhibiting the growth and reproduction of pathogenic bacteria, promoting the metabolism and utilization of nutrient substances, improving the immunity of human bodies, resisting tumors and the like, and can increase substances such as lipase, lignin and the like in products.
The invention mixes and ferments the chestnut powder slurry and the microbial agent to obtain chestnut fermentation liquor. The preparation method of the chestnut powder slurry preferably comprises the steps of shelling, drying and crushing the chestnut, and preferably sieving the chestnut powder through a 180-200-mesh sieve. According to the invention, the chestnut powder is preferably mixed with water to obtain chestnut powder slurry, and the mass-volume ratio of the chestnut powder to the water is preferably 1:10g/mL.
The invention preferably mixes the chestnut powder slurry with the microbial agent for fermentation. The microbial agent is preferably lactobacillus plantarum; the inoculation amount of lactobacillus plantarum is preferably 0.09% -0.1% of chestnut, and the bacterial activity is preferably 1×10 8 CFU/mL. The freeze-dried powder of lactobacillus plantarum used in the embodiment of the invention is purchased from Beijing Beidou Nakau biotechnology institute. The invention preferably carries out anaerobic activation on lactobacillus plantarum at 37.5 ℃ for 2-3 times, and the number of activated viable bacteria is preferably 1 multiplied by 10 8 CFU/mL。
The chestnut fermentation liquid is obtained after the fermentation. The temperature of the fermentation is preferably 35-40 ℃, and the fermentation time is preferably 11.5-24.5 h. The invention preferably mixes the chestnut powder slurry with activated lactobacillus plantarum and ferments to obtain chestnut fermentation liquor; the temperature is preferably 35-40 ℃, more preferably 36-38 ℃, and the fermentation time is preferably 11.5-24.5 h; further preferably 11.5 to 12.5 hours. The Chinese chestnut is preferably fermented by lactobacillus plantarum, and the lactobacillus plantarum fermentation can improve the nutrition components and the bioavailability of the product and improve the sensory quality of the product.
The invention carries out enzymolysis on hawthorns and compound enzymes to obtain the soluble dietary fibers of the hawthorns, preferably comprises the steps of removing cores of the hawthorns, adding water for pulping, and carrying out microwave treatment to obtain hawthorns pulp; mixing fructus crataegi slurry with complex enzyme, performing enzymolysis, precipitating with absolute ethanol, purifying, and filtering to obtain fructus crataegi soluble dietary fiber.
In the invention, the mass-volume ratio of the hawthorn to the water is preferably 1:3-5 g/mL, the power of the microwaves is preferably 400-600W, more preferably 480-540W, and the time of the microwaves is preferably 2-8 min, more preferably 3-5 min.
The invention preferably mixes the hawthorn pulp and the complex enzyme for enzymolysis. The complex enzymes of the present invention preferably include alpha-amylase, cellulase and neutral protease. The sources of the alpha-amylase, the cellulase and the neutral protease are not particularly limited, and the conventional commercial products are adopted. The addition amount of the alpha-amylase is preferably 0.1% of the hawthorn pulp, and the enzyme activity of the alpha-amylase is preferably 10 ten thousand U/g; the addition amount of the cellulase is preferably 0.5% of the hawthorn pulp, and the enzyme activity of the cellulase is preferably 10 ten thousand U/g; the addition amount of the neutral protease is preferably 0.6% of the hawthorn pulp, and the enzyme activity of the neutral protease is preferably 15 ten thousand U/g. Wherein the alpha-amylase is capable of removing digestible starch; the cellulose can break cellulose chains and hydrolyze the cellulose chains into small molecules, so that cellulose which is not easy to digest and absorb originally is changed into soluble dietary fiber which is easier to digest and absorb by human bodies; neutral proteases are capable of removing proteins. The pH of the enzymolysis is preferably 4-5, and more preferably 4.2-4.8; the enzymolysis temperature is preferably 40-50 ℃, and more preferably 42-48 ℃; the time for the enzymolysis is preferably 80 to 150 minutes, more preferably 100 to 120 minutes. The invention also preferably comprises the steps of alcohol precipitation by absolute ethyl alcohol, centrifugation, freeze drying, superfine grinding and re-dissolving, and then filtering by four layers of gauze, wherein the alcohol precipitation time is preferably 10-12 h, and the rotation speed of centrifugation is preferably 4000-5000 r.min -1 The centrifugation time is preferably 12 to 17 minutes. The dietary fiber structure obtained after freeze drying is loose and porous, and after extraction, the dietary fiber is directly dissolved into a dietary fiber solution, and certain ethanol residues are left, and the ethanol residues are removed through freeze drying treatment.
After the haw broth, the chestnut broth and the haw soluble dietary fiber are obtained, the haw broth, the chestnut broth and the haw soluble dietary fiber are mixed according to the raw material proportion to obtain the fermented haw and chestnut high dietary fiber food.
When the fermented haw chestnut high dietary fiber food is jelly, the mixed glue is preferably dissolved, the mass ratio of the mixed glue to water is preferably 1:9.8-10.2 g/mL, the mixed glue is preferably soaked and dissolved by cold boiled water, and the dissolving time is preferably 55-65 min. The invention preferably boils the dissolved mixed glue, the boiling temperature is preferably 91-95 ℃, the boiling time is preferably 10-18 min, the boiling time is controlled to be not more than 18min, the boiling temperature is not more than 95 ℃, the boiling time is too long, the boiling temperature is too high, the strength of the gel is influenced, and the quality of jelly is influenced. According to the invention, erythritol is preferably added before the end of boiling the gel to prepare a mixed gel, and then the mixed gel is mixed with the haw broth, the chestnut broth and the haw soluble dietary fiber according to the proportion of raw materials, and the fermented haw and chestnut high dietary fiber jelly is obtained after shaping.
For further explanation of the present invention, the following descriptions will be given in detail on a fermented haw chestnut high dietary fiber food and its preparation method provided by the present invention with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A fermented haw chestnut high dietary fiber jelly is prepared by preparing 100g jelly: 45g of haw broth, 11g of chestnut broth, 4.9g of haw soluble dietary fiber, 2.9g of mixed gum and the balance of purified water.
The preparation method of the haw and chestnut high dietary fiber jelly comprises the following steps:
selecting high-quality and fresh hawthorns and Chinese chestnut for standby, cleaning hawthorns, removing cores, adding pure water according to the feed liquid ratio of 1:2.8g/mL, extracting at 100 ℃ and boiling for 10min; removing shell of semen Castaneae, oven drying, pulverizing to 180 mesh, adding 10 times of purified water, boiling at 100deg.C, and sterilizing for 2.5min.
Aerobic activation of bacillus coagulans at 37 ℃, inoculating 0.09% strain into the hawthorn leaching solution, and fermenting for 23.5 hours to obtain hawthorn fermentation liquor; anaerobic activating lactobacillus plantarum at 37 ℃, inoculating 0.09% to chestnut powder, and fermenting for 12 hours to obtain chestnut fermentation liquor.
Taking 100g of hawthorn, removing cores, and mixing the materials according to a feed liquid ratio of 1:adding water into 3g/mL, pulping, and treating for 3min with microwave power of 480W. Standing, cooling to 45deg.C, adding alpha-amylase 0.1%, cellulase 0.5%, neutral protease 0.6%, performing enzymolysis at constant temperature for 120min under pH4.5, steaming at 95deg.C for inactivating enzyme for 10min, suction filtering to obtain supernatant, adding 4 times volume of absolute ethanol into the filtrate, standing, precipitating with ethanol for 12 hr, and standing for 4000 r.min -1 Centrifuging for 15min, collecting precipitate, freeze drying, and micronizing to particle size below 25 μm. Fully dissolving dietary fiber, and filtering with four layers of gauze; the dietary fiber powder is fully dissolved in the feed liquid ratio of 1:9.8g/mL and filtered by four layers of gauze.
Mixing gelatin and carrageenan at a mass ratio of 1:1, namely mixing 1.45g of gelatin and 1.45g of carrageenan, soaking the mixture for 55min, adding 18.5g of erythritol, and boiling the mixture for 10min at 95 ℃ to obtain the mixed colloid.
Taking 45g of fermented haw juice, 11g of fermented chestnut juice, 4.9g of haw soluble dietary fiber, 2.9g of mixed gel after gel boiling, and the balance of 100g of mixed gel with purified water, keeping the constant temperature at 81 ℃ during blending, continuously stirring, pouring into a mould, and preparing jelly with uniform size and various forms; and (3) carrying out pasteurization treatment on the product obtained in the steps at 70 ℃ for 20min, and cooling the product for 8h in a refrigerator at 4 ℃ to obtain the fermented haw and chestnut high dietary fiber jelly.
Example 2
A fermented haw chestnut high dietary fiber jelly is prepared by preparing 100g jelly: 45g of haw broth, 10g of chestnut broth, 5.0g of haw soluble dietary fiber, 3.1g of carrageenan and the balance of purified water.
The preparation method of the fermented haw chestnut high dietary fiber jelly comprises the following steps:
selecting high-quality and fresh hawthorn and chestnut for standby, cleaning hawthorn fruits, removing cores, adding pure water according to the feed liquid ratio of 1:2.9g/mL, extracting at 100 ℃ and boiling for 10min; removing shell of semen Castaneae, oven drying, pulverizing to 185 mesh, adding 10 times of purified water, boiling at 100deg.C, and sterilizing for 2min.
Aerobic activation of bacillus coagulans at 36 ℃, inoculating 0.09% strain into the hawthorn leaching solution, and fermenting for 24 hours to obtain hawthorn fermentation liquor; anaerobic activating lactobacillus plantarum at 36 ℃, inoculating 0.1% to chestnut powder, and fermenting for 12.5 hours to obtain chestnut fermentation liquor.
Taking 100g of hawthorn, removing cores, adding water according to the feed-liquid ratio of 1:5g/mL, pulping, and treating for 5min with microwave power of 540W. Standing, cooling to 40deg.C, adding alpha-amylase 0.1%, cellulase 0.5%, neutral protease 0.6%, performing enzymolysis at constant temperature for 100min at pH4.5, steaming at 95deg.C for inactivating enzyme for 10min, suction filtering to obtain supernatant, adding 4 times volume of absolute ethanol into filtrate, standing, precipitating with ethanol for 10 hr, standing for 5000 r.min -1 Centrifuging for 15min, collecting precipitate, freeze drying, and micronizing to particle size below 25 μm. Fully dissolving dietary fiber, and filtering with four layers of gauze; the dietary fiber powder is fully dissolved according to the feed liquid ratio of 1:9.9g/mL and is filtered by four layers of gauze.
3.1g of carrageenan is soaked for 60min, and erythritol with the total amount of 18g is added to cook the carrageenan for 12min at 94 ℃ to prepare the mixed gum.
Taking 45g of fermented haw juice, 10g of fermented chestnut juice, 5.0g of haw soluble dietary fiber and 3.1g of mixed gel, and supplementing 100g of mixed gel with purified water, keeping constant temperature at 82 ℃ during blending, continuously stirring, pouring into a mould, and preparing jelly with various forms and uniform sizes; and (3) carrying out pasteurization treatment on the product obtained in the steps at 72 ℃ for 18min, and cooling the product for 8.5h in a refrigerator at 4 ℃ to obtain the fermented haw and chestnut high dietary fiber jelly.
Example 3
A fermented haw chestnut high dietary fiber jelly is prepared by preparing 100g jelly: 50g of haw broth, 10g of chestnut broth, 5.1g of haw soluble dietary fiber, 3.0g of mixed gum and the balance of purified water.
The preparation method of the fermented haw chestnut high dietary fiber jelly comprises the following steps:
selecting high-quality and fresh hawthorns and Chinese chestnut for standby, cleaning hawthorns, removing cores, adding pure water according to the feed liquid ratio of 1:3g/mL, extracting, and boiling for 2min at 100 ℃; removing shell of semen Castaneae, oven drying, pulverizing to 190 mesh, adding 10 times of purified water, boiling at 100deg.C, and sterilizing for 1.5min.
Aerobic activation of bacillus coagulans at 37 ℃, inoculating 0.1% strain into the hawthorn leaching solution, and fermenting for 24.5 hours to obtain hawthorn fermentation liquor; anaerobic activating lactobacillus plantarum at 37 ℃, inoculating 0.1% to chestnut powder, and fermenting for 11.5 hours to obtain chestnut fermentation liquor.
100g of hawthorn is taken, pit is removed, water is added according to the feed-liquid ratio of 1:4g/mL, pulping is carried out, and microwave power is 480W for 4min. Standing, cooling to 42deg.C, adding alpha-amylase 0.1%, cellulase 0.5%, neutral protease 0.6%, performing enzymolysis at constant temperature for 120min under pH4.5, steaming at 95deg.C for inactivating enzyme for 8min, suction filtering to obtain supernatant, adding 4 times volume of absolute ethanol into the filtrate, standing, precipitating with ethanol for 11 hr, standing for 5000 r.min -1 Centrifuging for 15min, collecting precipitate, freeze drying, and micronizing to particle size below 25 μm. Fully dissolving dietary fiber, and filtering with four layers of gauze; the dietary fiber powder is fully dissolved according to the feed liquid ratio of 1:10g/mL and is filtered by four layers of gauze.
Mixing gelatin and carrageenan at a mass ratio of 1:1, namely mixing 1.5g of gelatin and 1.5g of carrageenan, soaking the mixture for 65min, adding 17g of erythritol, and boiling the mixture for 14min at 93 ℃ to obtain the mixed gel.
Taking 50g of haw broth, 10g of chestnut broth, 5.1g of haw soluble dietary fiber, 3.0g of mixed gum, and the balance of 100g of purified water, keeping constant temperature at 83 ℃ during blending, continuously stirring, pouring into a mould, and preparing jelly with various forms and uniform sizes; and (3) carrying out pasteurization treatment on the product obtained in the steps at 74 ℃ for 17min, and cooling in a refrigerator at 4 ℃ for 9h to obtain the fermented haw and chestnut high dietary fiber jelly.
Example 4:
a fermented haw chestnut high dietary fiber jelly is prepared by 100g jelly: 50g of haw broth, 9g of chestnut broth, 4.9g of haw soluble dietary fiber, 3.0g of mixed gum and the balance of purified water.
The preparation method of the fermented haw chestnut high dietary fiber jelly comprises the following steps:
selecting high-quality and fresh hawthorns and Chinese chestnut for standby, cleaning hawthorns, removing cores, adding pure water according to the feed liquid ratio of 1:3.1g/mL, extracting, and boiling for 2.5min at 100 ℃; the chestnut is shelled, dried and crushed to 195 meshes by a crusher, and 10 times of purified water is added for boiling and sterilizing for 2min at 100 ℃.
Aerobic activation of bacillus coagulans at 37.5 ℃, inoculating 0.11% strain into the hawthorn leaching solution, and fermenting for 23.5 hours to obtain hawthorn fermentation liquor; anaerobic activating lactobacillus plantarum at 37 ℃, inoculating 0.11% to chestnut powder, and fermenting for 12 hours to obtain chestnut fermentation liquor;
100g of hawthorn is taken, pit is removed, water is added according to the feed-liquid ratio of 1:3g/mL, pulping is carried out, and microwave power is 480W for 3min. Standing, cooling to 42deg.C, adding alpha-amylase 0.1%, cellulase 0.5%, neutral protease 0.6%, performing enzymolysis at constant temperature for 120min under pH4.5, steaming at 95deg.C for inactivating enzyme for 9min, suction filtering to obtain supernatant, adding 4 times volume of absolute ethanol into the filtrate, standing, precipitating with ethanol for 12 hr, standing for 5000 r.min -1 Centrifuging for 15min, collecting precipitate, freeze drying, and micronizing to particle size below 25 μm. Fully dissolving dietary fiber, and filtering with four layers of gauze; the dietary fiber powder is fully dissolved in the feed liquid ratio of 1:10.1g/mL and filtered by four layers of gauze.
Mixing gelatin and carrageenan at a mass ratio of 1:1, namely mixing 1.5g of gelatin and 1.5g of carrageenan, soaking the mixture for 60min, adding 18g of erythritol, and boiling the mixture for 16min at 92 ℃ to obtain the mixed gel.
Taking 50g of haw broth, 9g of chestnut broth, 4.9g of haw soluble dietary fiber and 3.0g of mixed gum, and supplementing 100g of the rest with purified water, keeping constant temperature at 84 ℃ during blending, continuously stirring, pouring into a mould, and preparing jelly with various forms and uniform sizes; and (3) carrying out pasteurization treatment on the product obtained in the steps at the temperature of 76 ℃ for 16min, and cooling the product for 9.5h in a refrigerator at the temperature of 4 ℃ to obtain the fermented haw chestnut high dietary fiber jelly.
Example 5:
a fermented haw chestnut high dietary fiber jelly is prepared by 100g jelly: 55g of haw broth, 10g of chestnut broth, 5.0g of haw soluble dietary fiber, 2.9g of mixed gum, and the balance of purified water.
The preparation method of the fermented haw chestnut high dietary fiber jelly comprises the following steps:
selecting high-quality and fresh hawthorns and Chinese chestnut for standby, cleaning hawthorns, removing cores, adding pure water according to the feed liquid ratio of 1:3.2g/mL, extracting, and boiling for 2min at 100 ℃; removing shell of semen Castaneae, oven drying, pulverizing to 200 mesh, adding 10 times of purified water, boiling at 100deg.C, and sterilizing for 1.5min.
Aerobic activation of bacillus coagulans at 37 ℃, inoculating 0.1% strain into the hawthorn leaching solution, and fermenting for 24 hours to obtain hawthorn fermentation liquor; anaerobic activating lactobacillus plantarum at 37 ℃, inoculating 0.1% to chestnut powder, and fermenting for 11.5 hours to obtain chestnut fermentation liquor;
taking 100g of hawthorn, removing cores, adding water according to the feed-liquid ratio of 1:3.5g/mL, pulping, and treating for 4min with microwave power of 540W. Standing, cooling to 40deg.C, adding alpha-amylase 0.1%, cellulase 0.5%, neutral protease 0.6%, performing enzymolysis at constant temperature for 120min under pH4.5, steaming at 95deg.C for inactivating enzyme for 8min, suction filtering to obtain supernatant, adding 4 times volume of absolute ethanol into filtrate, standing, precipitating with ethanol for 9 hr, and standing for 4000 r.min -1 Centrifuging for 15min, collecting precipitate, freeze drying, and micronizing to particle size below 25 μm. Fully dissolving dietary fiber, and filtering with four layers of gauze; the dietary fiber powder is fully dissolved in the feed liquid ratio of 1:10.2g/mL and filtered by four layers of gauze.
Mixing gelatin and carrageenan at a mass ratio of 1:1, namely mixing 1.45g of gelatin and 1.45g of carrageenan, soaking the mixture for 55min, adding 19g of erythritol, and boiling the mixture for 18min at 91 ℃ to obtain the mixed gel.
55g of haw broth, 10g of chestnut broth, 5.0g of haw soluble dietary fiber and 2.9g of mixed gum are taken, 100g of the rest is complemented by purified water, the constant temperature is kept at 85 ℃ during blending, stirring is continuously carried out, and the mixture is poured into a mould to prepare jelly with various forms and uniform sizes; and (3) carrying out pasteurization treatment on the product obtained in the steps at 78 ℃ for 15min, and cooling in a refrigerator at 4 ℃ for 10h to obtain the fermented haw and chestnut high dietary fiber jelly.
Comparative example 1
The procedure of example 1 was followed except that the haw pulp treatment was replaced with the haw pulp treatment in the case of pretreatment.
Test example 1
In order to further prove the effect of the fermented haw chestnut high dietary fiber jelly prepared by the invention, the fermented haw chestnut high dietary fiber jelly prepared by the examples 1-5 and the comparative example 1 of the invention is tested as follows:
60 persons are randomly selected as one sample, each 10 persons taste 6 groups, the first group of each person taste the fermented haw chestnut high dietary fiber jelly prepared in example 1, the evaluation is carried out after the eating (full 10 minutes), the other four groups are the same as the evaluation test of the first group, the second group corresponds to taste example 2, the third group taste example 3, the fourth group taste example 4, the fifth group taste example 5, and the 6 th group taste comparative example 1. The final sensory evaluation results were summarized to give table 1.
Table 1 sensory evaluation table
As can be seen from sensory evaluation of Table 1, the high dietary fiber jelly prepared in examples 1-5 has fine and smooth taste, good elasticity and chewiness, is sweet and sour and delicious, has unique fermentation aroma, and has coordinated smell of the hawthorn and the chestnut. The evaluation effect of the fermented haw chestnut high dietary fiber jelly prepared by the raw materials of 45g of fermented haw juice, 10g of fermented chestnut powder liquid, 5.0g of haw soluble dietary fiber and 18g of erythritol in the embodiment 2 is better. The sensory score of the jelly subjected to the hawthorn leaching treatment is 5 minutes higher than that of the jelly subjected to the pulping treatment in comparative example 1 under the same condition when the hawthorn is pretreated, and the taste of the finished product can be influenced by changing the hawthorn pretreatment mode.
The invention adopts a leaching method in the pretreatment of hawthorns, and the fermentation bacteria are bacillus coagulans and lactobacillus plantarum, so that jelly products with better sensory evaluation can be obtained. The fermentation bacteria bacillus coagulans adopted by the invention can produce beneficial substances such as protein, phytic acid and the like during fermentation.
Test example 2
Physical and chemical index measurement of product
(1) Determination of soluble solids
GB/T10786-2006, determination method of soluble solid content, refractometer method.
(2) PH determination
GB/T10786-2006, pH determination method.
(3) Determination of total phenol content
And respectively transferring gallic acid working solution (10, 20, 40, 60, 80 and 100 mug/mL), water and jelly samples 1.0mL into cuvette tubes, respectively adding 5.0mL of 10% Fu Lin Fen reagent into each cuvette tube, shaking uniformly, reacting for 3-8 min, adding 4.0mL of 7.5% sodium carbonate solution, adding water to fix volume to 25mL, and standing at room temperature for 60min. Absorbance was measured at 756nm wavelength using a 10mm cuvette. Standard curve y=0.077x+0.0074 drawn by Fu Lin Fen colorimetry gallic acid, R 2 =0.9997. The jelly was treated in the same manner as described above, and the absorbance was measured, and the total phenol content was calculated according to the regression equation, and the result was expressed in milligrams of comparable gallic acid per gram of jelly (mg/g).
(4) Antioxidant assay
3mL of SDF samples of different concentrations and 3mL of DPPH ethanol solution (200. Mu. Mol/L) were added to the test tube and the light was shielded for 30min to determine the absorbance at 517 nm. The absorbance was measured using 3mL of absolute ethanol instead of DPPH ethanol as a blank. The control group replaced the SDF sample with 3mL of distilled water and the absorbance was determined. The clearance was calculated according to the formula, vc as positive control.
DPPH radical clearance (%) = [1- (a) 1 -A 2 )/A 3 ]×100％
Wherein: a is that 1 Absorbance of the supernatant of the SDF sample; a is that 2 Absorbance of the blank supernatant; a is that 3 Absorbance of control supernatant.
(5) Texture index determination
The TPA full structure is adopted for measurement, and specific test parameters are as follows: the P/5R probe has a pre-measurement speed of 5mm/s, a measurement speed of 1mm/s, a compression degree of 50%, a retention time of 15s and a trigger value of 1g.
(6) Microorganism index
The total number of product colonies was detected by using GB 4789.2-2016 food safety national Standard food microbiology test total number of colonies determination.
The nutritional ingredients of examples 1 to 5 were tested using the method described above and all experiments were repeated 3 times, with the final experimental results expressed as mean ± standard deviation. Table 2 is obtained.
Table 2 Table of nutritional ingredients of the products
As can be seen from Table 2, the invention uses haw as main raw material, so that the jelly contains polyphenol substances, and the antioxidation capability of the jelly is improved. Compared with commercial jelly, the product provided by the invention is added with dietary fiber, and reaches the standard of high dietary fiber of national standard prepackaged food nutrition labels general rule of GB 28050-2011 food safety, so that people can supplement the intake of dietary fiber when eating snacks, and the food is beneficial to the health of human bodies. The invention adopts lactobacillus fermentation, which proves that substances beneficial to human bodies can be produced, and the lactobacillus fermentation products in the market at present mainly comprise fermented milk, and few fermented jelly products are produced. The invention takes lactobacillus plantarum as a starter to ferment hawthorns and Chinese chestnut so as to improve the taste level of the product and ensure that the product has a fermentation product beneficial to human bodies. In conclusion, the invention can enrich the types of health-care jelly products in the market.
Comparative example 2
The procedure is as in example 1, except that the microbial agents Bacillus coagulans and Lactobacillus plantarum are replaced by Saccharomyces cerevisiae.
Comparative example 3
The procedure is as in example 1, except that freeze-drying is omitted when dietary fiber is prepared.
Test example 3
Ethanol detection method
Measurement of alcohol content: determination of ethanol concentration in national Standard wine for food safety using GB 5009.225-2016
The ethanol of example 1 and comparative example 3 was examined by the method of test example 3, and the results obtained are shown in Table 3.
TABLE 3 results of ethanol content detection
| Ethanol content | |
| Example 1 | 0mL/100mL |
| Example 2 | 0mL/100mL |
| Comparative example 2 | 5.32mL/100mL |
| Comparative example 3 | 0.201mL/100mL |
As can be seen from Table 3, the use of both Bacillus coagulans and Lactobacillus plantarum for fermentation did not produce ethanol, which made the product safer and widely accepted, than the Saccharomyces cerevisiae of comparative example 2.
Comparative example 3 in the preparation of dietary fiber, ethanol remained without drying, so the freeze-drying of dietary fiber of the examples, without ethanol production, makes the product safer.
Comparative example 5
The procedure of example 1 was followed except that the freeze-drying at the time of preparing the dietary fiber was replaced with natural air-drying.
Test example 4
SDF structure determination
(1) Fourier transform infrared spectrum (FT-IR)
The SDF sample was mixed with potassium bromide and ground in an agate mortar. Vacuum tabletting and placingScanning in the light path with the scanning range of 4000-400 cm -1 Obtaining an infrared spectrum.
(2) Appearance morphological observation (scanning electron microscope SEM)
SEM experiments were performed in order to explore the change in dietary fiber microstructure before and after modification. And (3) performing ion metal spraying for 80s, and shooting under a scanning electron microscope of 100-10000 times.
(3) X-ray diffraction (XRD)
Under the condition that the working voltage is 30KV and the working current is 20mA, the diffraction angle is 2-80 degrees, the resolution is 0.02 degrees, the scanning speed is 10 degrees/min, the scanning range is 3-90 degrees, and the wave number is 500-4000 cm -1 XRD patterns were obtained.
The dietary fiber has lighter color, and the appearance of the microwave enzymolysis dietary fiber is more fluffy from the state. The surface of dietary fiber particles is uneven by scanning electron microscope analysis to form a fault structure, and a large number of small particles are arranged on the surface to form a snowflake shape. Infrared spectroscopic (FT-IR) analysis of dietary fiber found 3421cm -1 The wide and strong hydroxyl telescopic vibration peak absorption peak shows that the SDF of the haw pomace has more hydrogen bonds in association state, and is 2930cm -1 C-H stretching vibration peak of saccharide methyl at 1609cm -1 At C=O (CHO-) stretching vibration peak 1330cm -1 Ji 1238cm -1 C=O (-COO) and C-O (-COO) stretching vibration peaks respectively, which prove to have dietary polysaccharide characteristics, MSDF and ESDF are at 1744cm -1 Diffraction peaks exist in the dietary fiber, and the dietary fiber contains ester groups. The dietary fiber showed obvious diffraction peaks at 17.45 °, 21.1 °, 32.2 ° and 40.1 °, and the crystalline structure was a state where the crystalline region and the amorphous region coexist in agreement with the natural cellulose I. This is probably because microwave treatment damages the crystalline region of the SDF to some extent, and the crystalline region is converted into an amorphous region, so that crystallinity is slightly reduced, intermolecular forces of dietary fiber are weakened, and a more loose morphology can be presented, which is beneficial to hydration performance of the SDF.
In the embodiment 1, freeze drying is adopted, so that the dietary fiber of the finished product has larger fluffiness and whiter color; comparative example 5 employed naturally air-dried samples all had caking and the color exhibited a yellowish brown state. The hygroscopicity, water and oil holding capacity, cation exchange capacity and cholesterol adsorption capacity of freeze drying are superior to those of natural air drying. Therefore, the color of the product obtained by freeze-drying the dietary fiber is better, and the physical and chemical properties of the freeze-dried dietary fiber are better, so that the mouthfeel, including chewing property, elasticity and the like of the product are better than those of the product obtained by hot air drying the dietary fiber.
Test example 5
The jelly prepared in example 5 was subjected to texture measurement and physical and chemical index detection in the manner of test example 2 to obtain tables 4 and 5.
Table 4 results of texture measurements of fermented haw chestnut dietary fiber jelly
| Hardness (N) | Elasticity (mm) | Masticatory properties (j) | Adhesion (mJ) | Tackiness (N) |
| 9.43±0.34 | 1.07±0.04 | 1.57±0.03 | 0.3613±0.01 | 0.87±0.03 |
Note that: average ± SD of the different letters in the column (n=3).
Table 5 results of physical and chemical index of fermented haw and chestnut dietary fiber jelly
Note that: average ± SD of the different letters in the column (n=3).
The content of soluble solids, the pH and the total number of bacterial colonies of the detected example 5 all meet national standard regulations. The texture analysis of the jelly shows that the jelly has little difference from the commercial jelly in hardness, chewing property, elasticity and the like, and has similar taste to the commercial jelly. By measuring the antioxidant ability, it was confirmed that the total phenol content of example 5 was 23.05mg/g, the antioxidant ability (IC 50 ) 0.13+/-0.003 mg/mL, has good DPPH free radical scavenging capability, and is derived from fructus crataegi which is rich in phenolic hydroxyl substances such as flavone or phenolic compounds with oxidation resistance. And along with the pursuit of consumers on healthy diet, the health food with antioxidant activity is favored by consumers.
In conclusion, the invention provides the fermented haw chestnut high dietary fiber food and the preparation method thereof, and the obtained fermented haw chestnut high dietary fiber food has smooth taste, unique flavor and rich nutrition, and has both eating and health care functions.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.
Claims (10)
1. The high dietary fiber food with the fermented hawthorn and Chinese chestnut is characterized by comprising the following raw materials: haw fermentation liquor, chestnut fermentation liquor and haw soluble dietary fiber.
2. The fermented haw chestnut high dietary fiber food of claim 1, wherein the weight ratio of haw broth, chestnut broth and haw soluble dietary fiber is 47-57:8-12:4-5.5.
3. The fermented haw chestnut high dietary fiber food according to claim 1 or 2, wherein the type of food comprises jelly, and when the food is jelly, the raw materials further comprise edible gum and sweetener.
4. The method for preparing the fermented hawthorn and chestnut high dietary fiber food according to any one of claims 1 to 3, which is characterized by comprising the following steps:
mixing and fermenting the hawthorns, the Chinese chestnut and the microbial agent to obtain a hawthorns fermentation liquor and a Chinese chestnut fermentation liquor;
enzymolysis of haw and complex enzyme to obtain haw soluble dietary fiber;
mixing the haw fermentation liquid, the chestnut fermentation liquid and the haw soluble dietary fiber to obtain the fermented haw chestnut high dietary fiber food.
5. The method according to claim 4, wherein the microbial agent comprises one or both of bacillus coagulans and lactobacillus plantarum; the inoculation amount of the microbial agent is 0.09% -0.1% of that of hawthorn or chestnut.
6. The method according to claim 4 or 5, wherein the fermentation temperature is 35 to 40 ℃ and the fermentation time is 11.5 to 24.5 hours.
7. The preparation method of claim 4, further comprising mixing hawthorn with water to obtain a hawthorn water extract, wherein the mass-volume ratio of the hawthorn to the water is 1:2.5-3.5 g/mL.
8. The method of claim 4, wherein the complex enzyme comprises: alpha-amylase, cellulase and neutral protease.
9. The preparation method according to claim 4, wherein the pH of the enzymolysis is 4-5, the temperature of the enzymolysis is 40-50 ℃, and the time of the enzymolysis is 80-150 min.
10. The method according to claim 4, 8 or 9, further comprising treating hawthorn fruit with microwave to obtain hawthorn fruit pulp before the enzymolysis; the power of the microwaves is 400-600W, and the time of the microwaves is 2-8 min.
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