CN117562248A - Low-sugar mulberry enzyme and preparation method thereof - Google Patents
Low-sugar mulberry enzyme and preparation method thereof Download PDFInfo
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention discloses a low-sugar mulberry enzyme and a preparation method thereof, belonging to the technical field of food processing, and comprising the following steps: (1) preparation of liquid strains; (2) raw material pretreatment; (3) inoculation; (4) primary fermentation; (5) filtering; (6) secondary fermentation; (7) filtration and sterilization. The invention utilizes probiotics such as yeast, acetobacter aceti, lactobacillus and the like to carry out secondary biological fermentation on fresh mulberries to prepare the ferment containing rich nutrient components such as sugar, organic acid, mineral substances, vitamins, phenols, terpenes and other important bioactive substances such as enzymes and the like. The original nutritional value of the mulberries is maintained, the mulberry ferment with good taste is obtained, the nutritional and health-care values of the mulberries are remarkably improved, the effects of building up the body, enhancing the immunity and the like are achieved, and a new thought is provided for the health-care effect of the human body.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a low-sugar mulberry enzyme and a preparation method thereof.
Background
Mulberries are also called mulberries, sang Zao, mulberries and the like, are mature clusters of mulberries of Moraceae plants, are mostly red purple or black oval-shaped flower fruits, are about 1-2.5 cm long, are thick and honey-like, are sweet and sour and fragrant, are rich in nutrition ingredients, are known as third-generation fruits, and are one of agricultural products of medicine and food homology of food.
The traditional Chinese medicine considers that mulberry is sour, sweet and cold in taste, nontoxic, enters heart, liver and kidney channels, and has the effects of tonifying kidney and liver, nourishing yin and blood, blackening beard and hair, promoting the production of body fluid and moistening dryness, retaining youthful looks and resisting aging, nourishing heart and soothing nerves. The mulberry black is red, and the traditional Chinese medicine considers that the black person enters the kidney and the red person enters the heart, so that the mulberry black has the functions of tonifying the kidney, stopping nocturnal emission, blackening beard and hair, nourishing blood, nourishing yin, moistening dryness, promoting fluid production, calming the heart, soothing the nerves and the like. Clinical evidence of modern medicine: the mulberry has good effects of nourishing heart, liver and kidney, nourishing blood and dispelling wind. Has obvious curative effects on reducing blood fat, relieving neurasthenia, arteriosclerosis, sexual function weakness, deafness, premature graying of beard and hair, internal heat diabetes, blood deficiency constipation and rheumatic arthralgia. Pharmacological studies have shown that: mulberry can supplement the deficiency of gastric juice by entering the stomach, promote the digestion of gastric juice, promote the secretion of intestinal juice by human intestines and promote gastrointestinal peristalsis, thus having the effects of tonifying and strengthening.
The mulberry can generate substances beneficial to human bodies in the fermentation process, for example, the mulberry contains antioxidant substances: total phenols, anti-cyclosanguinic acid, total flavone, etc., and has effects of scavenging free radicals, slowing down aging, and preventing and treating diseases. In addition, the mulberry contains 7.875 mug.g of resveratrol -1 It has effects of preventing cardiovascular diseases, preventing cancer, and regulating immunity. In addition, mulberry contains a large amount of anthocyanin with very high nutritive value, and the anthocyanin is easily absorbed by human bodies. The ferment is food containing specific active ingredients prepared by taking animals, plants and similar substances as raw materials through microbial fermentation, and the ferment has rich nutrient content, wherein the most common enzymes are functional enzymes, including protease, SOD and the like; flavoring substances such as aromatic compounds; an antioxidant substance. The flavor substances in the ferment also have important research value, and at present, most of mulberries are directly eaten as fresh food, and only a small amount of mulberries are processed into fermentAnd (5) plain. Along with the increasing of the living standard of people, the health care consciousness is gradually enhanced, the consumption of the pure fruit juice beverage is gradually increased year by year due to rich nutrition, and the ferment becomes a new growth point for the development of the food industry. Although research on related processing technology of mulberry ferment is also carried out nowadays, the taste and health care effect of the final product are general.
Disclosure of Invention
The invention aims at solving the existing problems and provides a low-sugar mulberry enzyme and a preparation method thereof.
The invention is realized by the following technical scheme:
a preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, and using the liquid bacterial liquid of acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus as a fermentation strain after passing inspection by a microscopic examination and the like;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 1.2-3 min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A to obtain mulberry pulp B;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is maintained at 25-35 ℃ and stirred for 1-2 hours every 6-12 hours, sampling is carried out every day, the pH, the soluble solid and the sugar degree are detected, and stirring is stopped after the indexes are reached;
2) The static fermentation is started for 1 to 3 months, the physicochemical properties of the fermentation product are basically maintained stable, and the primary fermentation is ended to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) Secondary fermentation:
1) Mixing 20-80 parts of primary fermentation liquid E, 30-60 parts of isomaltooligosaccharide, 10-30 parts of xylitol and 10-30 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 20-35 ℃ for static fermentation for 3 months-2 years, detecting and monitoring the pH value of the secondary fermentation feed liquid F every half month, and after the secondary fermentation feed liquid F reaches the index, ending the secondary fermentation to obtain the low-sugar mulberry ferment;
(7) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
Further, the yeasts described in step (1), acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and Lactobacillus delbrueckii subspecies bulgaricus are species deposited by the company strain library.
Further, the mulberry in the operation 1) of the step (2) is a purple or black oval flower and fruit, and the mulberry has the advantages of no decay, no fruit cracking and no natural fermentation.
By adopting the technical scheme, the selection of the raw materials is important, and the fresh raw materials are fundamental, so that a good foundation can be laid for subsequent processing.
Further, the ratio of the white granulated sugar to the mulberry in the operation 3) of the step (2) is 1-6:100.
Further, the inoculation amount in the step (3) is 0.1 to 0.6 per mill
Further, the index in operation 1) of the step (4) is that the sugar degree detection value is 5-15%, and ph is 3.5-5.5.
Further, the index in the operation 2) of the step (6) is that the pH range is 2-5, the soluble solid is 30-80%, the total acid content is 1-5 mg/ml of the ferment stock solution, and the SOD activity is more than or equal to 25000IU/L.
Compared with the prior art, the invention has the following advantages:
the invention utilizes probiotics such as yeast, acetobacter aceti, lactobacillus and the like to carry out secondary biological fermentation on fresh mulberries to prepare the ferment containing rich nutrient components such as sugar, organic acid, mineral substances, vitamins, phenols, terpenes and other important bioactive substances such as enzymes and the like. According to the invention, the original nutritional value of mulberries is maintained, the mulberries ferment with good taste is obtained by combining the characteristics of the ferment and the mulberries, the nutritional and health-care values of the mulberries are remarkably improved, the mulberries ferment can promote intestinal juice secretion, regulate intestines and stomach, promote gastrointestinal peristalsis, clear toxin in bodies, keep body health, strengthen body, strengthen immunity and the like, and a new thought is provided for the health-care effect of human bodies.
Drawings
FIG. 1 is a graph showing the comparison of total phenol content of each group of mulberry enzymes according to the embodiment of the present invention;
FIG. 2 is a graph showing the comparison of SOD activities of various groups of mulberry enzymes according to the embodiment of the present invention;
FIG. 3 is a graph showing comparison of ABTS radical clearance of mulberry enzymes of each group in the detailed description of the invention.
Detailed Description
For a further explanation of the invention, the following examples are set forth in connection with the following specific examples.
Example 1
A preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, wherein the yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus are all deposited strains of a company strain library after passing inspection such as microscopic examination;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries (purple or black oval-shaped fruits, ripeness, no decay and no natural fermentation) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 1.2min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A to obtain mulberry pulp B;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed, wherein the ratio of the white granulated sugar to the mulberry is 1:100;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is maintained at 25 ℃, stirred once every 6 hours, stirred for 1 hour each time, sampled once every day, and tested for pH, soluble solids, sugar degree test value of 5%, and stirring is stopped after pH is between 3.5;
2) The fermentation is started for 1 month, the physicochemical properties of the fermentation are basically maintained stable, and the primary fermentation is ended to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) Secondary fermentation:
1) Mixing 20 parts of primary fermentation liquid E,30 parts of isomaltooligosaccharide, 10 parts of xylitol and 10 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 20 ℃ for static fermentation for 3 months, detecting and monitoring the pH of the secondary fermentation feed liquid F every half month, wherein the pH range is 2, the soluble solid is 30%, the total acid content is 1mg/ml of the ferment stock solution, and the secondary fermentation is finished after the SOD activity is more than or equal to 25000IU/L, so as to obtain the low-sugar mulberry ferment;
(7) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
Example 2
A preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, wherein the yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus are all deposited strains of a company strain library after passing inspection such as microscopic examination;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries (purple or black oval-shaped fruits, ripeness, no decay and no natural fermentation) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 2.1min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A to obtain mulberry pulp B;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed, wherein the ratio of the white granulated sugar to the mulberry is 3.5:100;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is stirred for 1.5h every 9h at the temperature of 30 ℃, the pH value, the sugar degree and the sugar degree of the fermentation broth are detected, and the stirring is stopped after pH is between 4.5 and the sugar degree detection value is 10%;
2) Starting stationary fermentation for 2 months, maintaining the physicochemical properties of the fermentation product to be stable, and ending primary fermentation to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) Secondary fermentation:
1) Mixing 50 parts of primary fermentation liquid E,45 parts of isomaltooligosaccharide, 20 parts of xylitol and 20 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 27.5 ℃ for static fermentation for 1 year, detecting and monitoring the pH of the secondary fermentation feed liquid F every half month, wherein the pH range is 3.5, the soluble solid is 55%, the total acid content is 3mg/ml of the ferment stock solution, and the secondary fermentation is finished after the SOD activity is more than or equal to 25000IU/L, so as to obtain the low-sugar mulberry ferment;
(7) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
Example 3
A preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, wherein the yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus are all deposited strains of a company strain library after passing inspection such as microscopic examination;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries (purple or black oval-shaped fruits, ripeness, no decay and no natural fermentation) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 3min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A to obtain mulberry pulp B;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed, wherein the ratio of the white granulated sugar to the mulberry is 6:100;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is stirred for 2 hours every 12 hours at the temperature of 35 ℃, the samples are taken every day, the pH value, the sugar degree and the sugar degree of the fermentation broth are detected, the detection value of the sugar degree is 15%, and the stirring is stopped after pH is 5.5;
2) The fermentation is started for 3 months, the physicochemical properties of the fermentation are basically maintained stable, and the primary fermentation is ended to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) Secondary fermentation:
1) Mixing 80 parts of primary fermentation liquid E,60 parts of isomaltooligosaccharide, 30 parts of xylitol and 30 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 35 ℃ for static fermentation for 2 years, detecting and monitoring the pH of the secondary fermentation feed liquid F every half month, wherein the pH range is 5, the soluble solid is 80%, the total acid content is 5mg/ml, and the secondary fermentation is finished after the SOD activity is more than or equal to 25000IU/L, so as to obtain the low-sugar mulberry ferment;
(7) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
Comparative example 1
A preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, wherein the yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus are all deposited strains of a company strain library after passing inspection such as microscopic examination;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries (purple or black oval-shaped fruits, ripeness, no decay and no natural fermentation) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 2.1min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A, and carrying out electron beam irradiation treatment while the crushing treatment is carried out, wherein the dosage of electron beam is 4kGy, so as to obtain mulberry pulp B after the completion;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed, wherein the ratio of the white granulated sugar to the mulberry is 3.5:100;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is stirred for 1.5h every 9h at the temperature of 30 ℃, the pH value, the sugar degree and the sugar degree of the fermentation broth are detected, and the stirring is stopped after pH is between 4.5 and the sugar degree detection value is 10%;
2) Starting stationary fermentation for 2 months, maintaining the physicochemical properties of the fermentation product to be stable, and ending primary fermentation to obtain primary fermentation liquid D;
(5) Secondary fermentation:
1) Mixing 50 parts of primary fermentation liquid D,45 parts of isomaltooligosaccharide, 20 parts of xylitol and 20 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 27.5 ℃ for static fermentation for 1 year, performing intermittent ultrasonic treatment in the secondary fermentation process, namely performing ultrasonic treatment every 1.5 weeks, wherein the treatment time is 7h, the ultrasonic power is controlled at 300W, the pH value is detected and monitored every half month, the pH value is 3.5, the soluble solid content is 55%, the total acid content is 3mg/ml of ferment stock solution, and the SOD activity is more than or equal to 25000IU/L, and then finishing the secondary fermentation to obtain the low-sugar mulberry ferment;
(6) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
Comparative example 2
A preparation method of low-sugar mulberry enzyme comprises the following steps:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, wherein the yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus are all deposited strains of a company strain library after passing inspection such as microscopic examination;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries (purple or black oval-shaped fruits, ripeness, no decay and no natural fermentation) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 2.1min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A, and carrying out electron beam irradiation treatment while the crushing treatment is carried out, wherein the dosage of electron beam is 4kGy, so as to obtain mulberry pulp B after the completion;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed, wherein the ratio of the white granulated sugar to the mulberry is 3.5:100;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is stirred for 1.5h every 9h at the temperature of 30 ℃, the pH value, the sugar degree and the sugar degree of the fermentation broth are detected, and the stirring is stopped after pH is between 4.5 and the sugar degree detection value is 10%;
2) Starting stationary fermentation for 2 months, maintaining the physicochemical properties of the fermentation product to be stable, and ending primary fermentation to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) And (3) sterilization:
filling the obtained mulberry ferment and sterilizing.
Control group
The invention relates to a mulberry enzyme beverage and a preparation method thereof, wherein the application number of the mulberry enzyme beverage is CN 201310405540.3.
In order to compare the technical effects of the application, the same batch of fresh mulberries are selected as experimental objects, then the mulberries to be selected are randomly divided into 4 equal parts, and then the mulberries ferment is prepared by the methods of the example 2, the comparative examples 1 and 2 and the control group respectively, and after sterilization, the mulberries ferment is placed in the same environment for storage to carry out quality evaluation experiments.
1. Sensory evaluation
The sensory evaluation of the mulberry ferment prepared by each group of methods is carried out by referring to the standards of GB/T31121-2014 fruit and vegetable juice and beverage thereof, GB/T30884-2014 apple vinegar beverage. The evaluation results are shown in the following table 1:
table 1 sensory evaluation comparative table of mulberry enzymes of each group
As can be seen from table 1, according to the low-sugar mulberry enzyme production and processing technology developed by taking mulberries as raw materials, the obtained mulberry enzyme is clear and transparent in liquid, is coordinated in sweetness and sourness, has fruit fragrance and vinegar fragrance of mulberries, forms a new good flavor, and has sensory indexes meeting relevant national standards.
2. Biochemical index determination
2.1 determination of total phenol content
Reference (Jiang Zengliang, mao Jianwei, huang Jun, et al) blueberry ferments have antioxidant properties changed during natural fermentation [ J ]. Food industry technology, 2013, 34 (2): 194-197.) the total phenol content was determined using the Folin-Ciocalteus method.
2.2 detection of superoxide dismutase (SOD) Activity
Reference (MASAYASU M, HIROSHI Y.A simplified assay method of superoxide dismutase activity for clinical use [ J ]. Clin Chim Acta,1979,92 (3): 337-342.) the determination of SOD activity was performed using an SOD activity detection kit.
2.3 determination of the ability of ABTS free radical scavenging ability
Reference (Zhang Haoran, fanan, gu Yifei, et al) research on metabolites and antioxidant Activity during fermentation of Hippophae rhamnoides (J. Food industry science 2020, 41 (11): 125-133.) A dilution of ABTS free radical was prepared, 7.5. Mu.L of the sample was taken, 5mmol/L phosphate buffer (phosphate buffer solution, PBS) (pH 7.4) was added to 300. Mu.L, 5mL of the dilution of ABTS free radical was added, and reacted at 30℃for 1 hour, and absorbance was measured at a wavelength of 734 nm. The ABTS radical clearance was calculated as follows:
wherein:
A 1 is the absorbance value of a blank tube, A 2 Is to measure the absorbance value of the tube for the sample, A 3 Is the absorbance value of the control tube.
The experimental results are shown in FIGS. 1 to 3.
According to the graph, the invention is greatly improved on the basis of the existing method for preparing the mulberry ferment, and the total phenol content of the finally prepared mulberry ferment reaches 1.65 mg/mL -1 SOD activity reaches 95.26 U.mL -1 The ABTS free radical clearance rate reaches 71.23%, and the metabolic product produced by fermentation of the method can strengthen the immunity and metabolism function of human bodies, greatly improve the nutrition and health care value of mulberries, and has excellent performance in the aspects of realizing pure natural green food presentation, functional increment and the like. The mulberry enzyme beverage disclosed by the invention meets the requirements of pursuing high-quality life and also meets the development trend of the national health industry in the future.
Claims (8)
1. The preparation method of the low-sugar mulberry enzyme is characterized by comprising the following steps of:
(1) Preparing liquid strains:
preparing yeast according to a microorganism conventional operation method, and using the liquid bacterial liquid of acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subsp bulgaricus as a fermentation strain after passing inspection by a microscopic examination and the like;
(2) Pretreatment of raw materials:
1) Thoroughly cleaning fresh picked mulberries according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 1.2-3 min in each cleaning procedure, and air-drying and blowing off water stains of the cleaned mulberries to obtain a raw material A;
2) Crushing the obtained raw material A to obtain mulberry pulp B;
3) Adding the mulberry pulp B into a fermentation tank after cleaning and disinfection, and simultaneously adding white granulated sugar and stirring until uniform pulp feed liquid C is formed;
(3) Inoculating:
uniformly mixing the prepared yeast, acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus strain culture solution according to the proportion of 1:1:1:1:1 to obtain mixed bacterial solution, and inoculating the mixed bacterial solution into a fermentation tank;
(4) Primary fermentation:
1) After inoculation, the fermentation broth is maintained at 25-35 ℃ and stirred for 1-2 hours every 6-12 hours, sampling is carried out every day, the pH, the soluble solid and the sugar degree are detected, and stirring is stopped after the indexes are reached;
2) The static fermentation is started for 1 to 3 months, the physicochemical properties of the fermentation product are basically maintained stable, and the primary fermentation is ended to obtain primary fermentation liquid D;
(5) And (3) filtering:
the primary fermentation liquid D is filtered by adopting a multistage continuous filtration technology, and the filtration technology is as follows: separating the primary fermentation liquor by a double-way beater-disc type separator to obtain clarified primary fermentation liquor E, wherein the primary fermentation liquor is clarified without obvious flocculent precipitate;
(6) Secondary fermentation:
1) Mixing 20-80 parts of primary fermentation liquid E, 30-60 parts of isomaltooligosaccharide, 10-30 parts of xylitol and 10-30 parts of maltitol according to a proportion, and stirring and dissolving completely to obtain secondary fermentation liquid F;
2) Placing the secondary fermentation feed liquid F in a clean environment at 20-35 ℃ for static fermentation for 3 months-2 years, detecting and monitoring the pH value of the secondary fermentation feed liquid F every half month, and after the secondary fermentation feed liquid F reaches the index, ending the secondary fermentation to obtain the low-sugar mulberry ferment;
(7) Filtering and sterilizing:
filtering, filling and sterilizing the obtained mulberry ferment.
2. The method for preparing the low-sugar mulberry enzyme according to claim 1, wherein the yeasts in the step (1), acetobacter aceti, streptococcus thermophilus, lactobacillus plantarum and lactobacillus delbrueckii subspecies bulgaricus are all deposited strains of a company strain library.
3. The method for preparing the low-sugar mulberry ferment according to claim 1, wherein the mulberry in the operation 1) of the step (2) is a purple or black oval-shaped poly flower fruit, and is fresh mulberry with maturity, no rot, no fruit cracking and no natural fermentation.
4. The method for preparing the low-sugar mulberry enzyme according to claim 1, wherein the ratio of the white granulated sugar to the mulberry in the operation 3) of the step (2) is 1-6:100.
5. The preparation method of the low-sugar mulberry enzyme according to claim 1, wherein the inoculation amount in the step (3) is 0.1-0.6 per mill.
6. The method for preparing low-sugar mulberry enzyme according to claim 1, wherein the index in the operation 1) of the step (4) is that the sugar degree detection value is 5-15%, and ph is 3.5-5.5.
7. The preparation method of the low-sugar mulberry enzyme according to claim 1, wherein the index in the operation 2) of the step (6) is that the pH range is 2-5, the soluble solid is 30-80%, the total acid content is 1-5 mg/ml of the enzyme stock solution, and the SOD activity is more than or equal to 25000IU/L.
8. A low-sugar mulberry enzyme, which is characterized by being prepared by the preparation method of any one of claims 1 to 9.
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