TW201540195A - Method for preparation of fiber drink with lemon polyphenols - Google Patents

Abstract

A method for preparation of fiber drink with lemon polyphenols is disclosed herein to comprises steps as squeezing lemon to acquire a lemon pulp, inoculating soluble composite probiotics into the lemon pulp, fermentation of the lemon pulp with the soluble composite probiotics to effectively decompose and release polyphenols from the lemon pulp for obtainment of a finished product with a high amount of polyphenols, freeze drying the finished product and at last grinding the finished product into powder. Such powdered product can be properly used for production of fiber drinks with lemon polyphenols.

Description

Method for preparing lemon polyphenol fiber beverage

The invention relates to a preparation method of a lemon polyphenol fiber beverage, in particular to a preparation procedure for improving the content of lemon polyphenols, and can process the high content product obtained into a brewable lemon polyphenol fiber beverage. Invented the applicator.

According to the current pattern of life, many people's eating habits can not take into account the level of nutritional balance, so more and more civilized diseases are gradually emerging. When people begin to awaken their own health problems, related food nutrition research People began to work on the development of various nutritional supplements for their properties and efficacy.

Polyphenols have received increasing attention in recent years because of their excellent antioxidant properties, and are believed to have anti-oxidant effects such as delaying aging and preventing various civilized diseases such as prevention of chronic diseases, gout, cardiovascular diseases, cancer and aging. Polyphenols are mostly found in plants, which can produce rich colors in plants, protect against harmful substances secreted by foreign enemies, protect plants from various insect pests, and protect plants from ultraviolet rays. Common polyphenols include tea polyphenols, red wine polyphenols, grape seed polyphenols, cranberry polyphenols, and blueberry polyphenols, which are present in the leaves or fruits of plants.

Modern scientific research points out that citrus fruits are rich in polyphenols, and lemons are rich in sugar, calcium, phosphorus, iron and vitamins B1, B2 and vitamin C. They also contain many natural substances that help human health, such as : Lemon polyphenols, dietary fiber and lemon essential oil. Polyphenols are mainly Eriocitrin, Hesperidin, Diosmin, etc. These natural polyphenols are beneficial for fat metabolism, can reduce triglycerides, and can also inhibit many bad causes. Diet-induced carcinogenesis, while preventing gastrointestinal and urinary tract and other related diseases; also in protecting bones, preventing cardiovascular disease and rheumatoid arthritis, etc., is also quite effective. As for lemon essential oil, in addition to providing a pleasant aroma, it can soothe mood and help to improve sleep, reduce bad cholesterol and protect liver. Other lemon "health nutrients", such as dietary fiber and citric acid, are known to the world as they reduce fat absorption and enhance the beneficial bacteria phase of the digestive tract.

In addition, the lemon peel is not only rich in antioxidants such as orange peel, polyphenols, but also has anti-inflammatory effects of orange peel and naringin; however, the peel contains limonin, which makes the general use of lemons mostly squeezed. The juice, and the peel after the juice is discarded, it is a pity that the lemon fruit cannot be used. Therefore, how to effectively extract the excellent health nutrients contained in lemons to facilitate daily intake of the people is a major issue for the current research and development of health foods.

In the previous application, the liquid beverage of the present invention was used as a research and development target, and the application method of "Raining method for improving the content of lemon polyphenols" was proposed, which comprises the following steps: Step 1: Carrying whole lemons with skin Juiced to make a lemon peel juice; Step 2: Accumulate probiotics in a liquid shake flask and place in an incubator for seed bottle culture; and Step 3: Calculate the number of bacteria by blood cell counting method, quantify 1x10 ⁷ CFU The ∕ml bacterial solution is inoculated to the lemon peel juice, and fermentation is carried out under a fermentation condition. However, the above-mentioned beverages are mainly the demand for liquid lemon polyphenols, and in order to consider factors such as convenient carrying, a powdered lemon polyphenol fiber beverage having flesh is specially developed.

The reason is that the inventor has been rich in design and development and practical production experience of the relevant industry for many years, and has researched and improved the existing structure and defects, and provided a method for preparing lemon polyphenol fiber beverages in order to achieve better practical value. .

The main object of the present invention is to provide a method for fermenting whole skin-containing lemon pulp with probiotics, so that more lemon polyphenols can be explained by probiotics, which not only has better taste after fermentation, but also polyphenol content and pre-fermentation. The preparation method of the lemon polyphenol fiber beverage is also obviously improved, and the flavor after fermentation is better, and it is suitable for developing into a drink, convenient for the people to eat, and achieving convenient and healthy effects.

In order to achieve the above-mentioned object, the present inventors propose a method for preparing a lemon polyphenol fiber beverage, which comprises the steps of reclaiming, inoculating, fermenting, vacuum freeze-drying and grinding, wherein the taking step is to cover the entire skin. The lemon juice is produced to obtain the lemon pulp; the inoculation step is carried out to sterilize the probiotic bacteria to the lemon pulp; and the fermentation step is carried out under the control of the fermentation conditions of the time and the temperature, so that the probiotic bacteria are in the lemon pulp. During the fermentation process, the polyphenol content in the lemon pulp can be effectively explained, and the pulp product with high polyphenol content can be obtained after fermentation, and then the product is subjected to a vacuum freeze-drying step, followed by a grinding step to make the dried The pulp product is ground into a powder; thereby, a high content of lemon polyphenol fiber drinker is prepared.

The method for preparing a lemon polyphenol fiber beverage as described above, wherein the probiotic is further selected from one of a lactic acid bacteria or a yeast.

The method for preparing a lemon polyphenol fiber beverage as described above, wherein the probiotic bacteria are inoculated to the lemon pulp meat before the culture, and the probiotic bacteria are placed in a shake flask and placed in a constant temperature incubator at 26 ° C for shaking culture. Calculate the number of bacteria by blood cell counting method, and quantify 1×10 ⁶ ~1×10 ⁹ CFU/ml bacterial solution to the lemon pulp.

The preparation method of the lemon polyphenol fiber beverage as described above, wherein the fermentation condition is set to a fermentation time of 100 to 150 days, and the temperature is controlled below 37 ° C, and the experimental results show that the optimal fermentation condition is temperature control at 26 ° C, fermentation. Time is 120 days.

The method for preparing a lemon polyphenol fiber beverage as described above, wherein the vacuum freeze-drying step is a vacuum low-temperature freeze-drying method, wherein the low temperature is controlled at -10 ° C to -50 ° C, and the drying time is 1-3 days for drying.

For a more complete and clear disclosure of the technical content, the purpose of the invention and the effects thereof achieved by the present invention, it is explained in detail below, and please refer to the drawings and drawings:

First, referring to the first figure, the flow chart of the preferred embodiment of the method for preparing the lemon polyphenol fiber beverage of the present invention mainly comprises the following steps:

Reclaiming step (S1): juicing the entire lemon skin to produce lemon flesh;

Inoculation step (S2): sterilizing a certain amount of probiotic bacteria to the lemon pulp;

Fermentation step (S3): after the probiotics are implanted, the lemon pulp is decomposed under a fermentation condition to explain the polyphenol content in the lemon pulp, and the lemon pulp product with high polyphenol content can be obtained after decomposition and fermentation;

Vacuum freeze-drying step (S4): freeze-drying the lemon pulp product via vacuum;

Grinding step (S5): The dried lemon pulp product is further ground to a powder containing flesh granules.

Please refer to the first to fourth figures. The following is a procedure for preparing a lemon polyphenol fiber beverage, which can further prove the scope of the process of the present invention, but is not intended to limit the scope of the invention in any form: described as follows:

First, when applying the take-up step (S1), it is necessary to select a lemon of good quality. In this experiment, organic lemon is used. However, it is not necessary to use organic lemon, as long as it is approved as a qualified lemon; then, the lemon peel After cleaning, the whole skin-containing lemon juice is squeezed out by the juicer, and the lemon pulp is produced, and the lemon pulp is the main component of the process. Further for the experiment, some lemon pulp was extracted and tested for pH, polyphenols and sugar content as a control before and after the fermentation of lemon pulp.

In the continuation, the inoculation step (S2) is to sterilize a certain amount of probiotic bacteria to the lemon pulp. However, before the inoculation, a pretreatment procedure for cultivating the strain is required, that is, selecting the probiotic bacteria to be cultured. In the present invention, one of Lactobacillus or yeast (yeasts) is selected, and the probiotics are placed in a shake flask, and then placed in a constant temperature incubator at 26 ° C for shaking culture. After the culture of the strain is completed, the blood cells are used. The counting method calculates the number of bacteria, and the polyphenol substance in the lemon can be effectively decomposed and decomposed in the quantitative bacterial number range, and the probiotic bacteria are quantified in the range of 1×10 ⁶ to 1×10 ⁹ CFU/ml in the inoculation step (S2) of the present invention. In the case, the bacterial liquid of the number of bacteria is planted to the lemon pulp.

After the quantitative probiotic bacteria liquid is sterilized to the lemon pulp, the fermentation step (S3) is continued, and the polyphenol substance in the lemon is effectively decomposed and decomposed, and in addition to the culture of the strain, different fermentation conditions are also Different results will be produced, and the present invention is obtained through experiments, and the fermentation conditions are set at a temperature controlled below 37 ° C, the fermentation time is 100 to 150 days, and the fermented lemon pulp is taken every 10 days during the fermentation to make pH and sugar content. And the total polyphenol content test to ensure that under the above fermentation conditions, the polyphenol content in the lemon pulp can be effectively explained. The following results indicate that the lemon pulp is tested before and after fermentation:

pH detection - absorb some fermented lemon pulp for pH detection, and make a graph [as shown in the second figure], you can know the change in pH during the fermentation to maintain the acidity of the lemon.

Brix Detection - Extract fermented lemon pulp to detect changes in sugar content and observe whether the probiotics are decomposed and utilized during fermentation to enhance sweetness [as shown in the third figure].

Total polyphenol content detection - for extracting fermented lemon pulp, centrifuging at 3000 rpm for three minutes, taking the supernatant, and then centrifuging in the same way, removing the upper layer of lemon essential oil, drawing the lower layer of clear liquid, serial dilution, and then according to the total polyphenol detection method The procedure for detecting the total polyphenol content is shown in the fourth figure. It is found from the experimental results that the polyphenol content of the lemon pulp before fermentation is about 8.26~18.22mg/ml, and the polyphenol content after fermentation is about 8.26~37.72mg/ml. The experimental data shows that the lemon after treatment by the method of the invention is more The phenol content is increased by 121% to 356%. In addition, it can be seen from the experimental process that the fermentation conditions are controlled at a temperature of 26 ° C and a fermentation time of 120 days.

Continuing, after obtaining the high content polyphenolic lemon pulp product, it is subjected to a vacuum freeze-drying step (S4) to dry the lemon pulp product in a vacuum low temperature manner; and generally, the freeze vacuum drying is a continuous method. Process, in which the water in the product or material is first frozen to a suitable low temperature, and then in a high vacuum chamber, under low temperature and low pressure conditions, the low temperature is controlled at -10 Between °C and -50 °C for a period of 1 to 3 days, the water in the lemon pulp product will be directly removed from the solid (ice) without changing to a liquid state. After the vacuum freeze-drying step (S4) is completed, the dried lemon pulp product is further ground to a powder containing pulp flakes through a grinding step (S5).

However, in the present invention, certain substances may precipitate during the fermentation process, so the fermentation broth should be stirred regularly; since the probiotic bacteria are selected from the probiotic bacteria to the lemon pulp for fermentation, the probiotics can utilize the substances in the lemon pulp as their growth nutrients. Source, lemon pulp after decomposition by fermentation, but release more hydrolyzed enzymes, citrus, polyphenols and other antioxidants; component analysis of the fermentation broth can compare the difference in nutrients before and after fermentation; and it is worth noting that through the invention The product prepared in the preparation step was found to have a polyphenol content of about 8.26~18.22mg/ml before fermentation of the lemon pulp, and the polyphenol content after fermentation was about 8.26~37.72mg/ml. The content of the lemon polyphenol increased by 121% to 356% after the treatment of the method of the invention, and there is indeed a significant difference, which proves that the probiotic bacteria can effectively explain the polyphenol content in the lemon pulp during the fermentation process of the lemon pulp; After being fermented by probiotics, the lemon pulp is dried and ground into a powdered drink containing pulp particles, and the edible method can be Dilute with water and drink. The dilution ratio is adjusted according to individual taste. It is better to drink before three meals a day, and the drink when drinking contains the taste of granular flesh. In addition, because it contains a lot of polyphenols and lemon citrus, it needs to stay up late. Drinking before going to bed can make the spirit strong; in addition, because the fermentation process does not add any sugar, the final product has a sugar content of 7.2-9°Brix and the flavor is better.

It can be seen from the above description that the present invention has the following advantages compared with the prior art:

1. The preparation method of the lemon polyphenol fiber beverage of the invention uses the whole lemon skin to extract the pulp to produce the pulp, and implants the probiotic bacteria to decompose and ferment the lemon pulp, so that more lemon polyphenols can be explained by the probiotics. Compared with the simple lemon fermentation, the invention has low irritation to the stomach in eating, and has better flavor after fermentation, and is suitable for developing into a drink, convenient for the people to eat, and achieving convenient and healthy effects.

2. The present invention differs from the lemon juice juice method which is discarded in the past, and uses the whole skin-squeezed juice to produce pulp, which enhances the added value of the pulp, solves the problem of processing the lemon pulp and uses the lemon fruit for the best.

However, the above-described embodiments or drawings are not intended to limit the structure or the use of the present invention, and any suitable variations or modifications of the invention will be apparent to those skilled in the art.

In summary, the embodiments of the present invention can achieve the expected use efficiency, and the specific structure disclosed therein has not been seen in similar products, nor has it been disclosed before the application, and has completely complied with the provisions of the Patent Law. And the request, the application for the invention of a patent in accordance with the law, please forgive the review, and grant the patent, it is really sensible.

(S1)‧‧‧Receiving steps

(S2)‧‧‧Inoculation steps

(S3) ‧‧‧ Fermentation step

(S4)‧‧‧ Vacuum freeze drying step

(S5)‧‧‧ grinding step

First Figure: Flow chart of the manufacturing method of the preferred embodiment of the present invention

Second: Schematic diagram of the pH comparison of the fermentation process of the present invention

Third: Schematic diagram of the ratio of sugar to sugar in the fermentation process of the present invention

Figure 4: Schematic diagram of the comparison of polyphenol content in the fermentation process of the present invention

(S1)‧‧‧Receiving steps

(S2)‧‧‧Inoculation steps

(S3) ‧‧‧ Fermentation step

(S4)‧‧‧ Vacuum freeze drying step

(S5)‧‧‧ grinding step

Claims (6)

The invention relates to a method for preparing a lemon polyphenol fiber beverage, which comprises the following steps: a feeding step (S1): juicing a whole lemon skin to produce a lemon pulp; an inoculating step (S2): a certain amount of probiotic bacteria The bacterial liquid is sterilized to the lemon pulp; and the fermentation step (S3): after the probiotics are implanted, the lemon pulp is decomposed under a fermentation condition to explain the polyphenol content in the lemon pulp, which can be obtained after decomposition and fermentation. Lemon pulp product with high polyphenol content; vacuum freeze-drying step (S4): freeze-drying the lemon pulp product by vacuum; grinding step (S5): grinding the dried lemon pulp product into pellets containing pulp Powdered person. The method for preparing a lemon polyphenol fiber beverage according to claim 1, wherein the probiotic is selected from one of a lactic acid bacteria or a yeast. The method for preparing a lemon polyphenol fiber beverage according to claim 2, wherein in the inoculation step (S2), the probiotic bacteria are fermented to the lemon pulp by a dose of 1×10 ⁶ to 1×10 ⁹ CFU∕ml. The method for preparing a lemon polyphenol fiber beverage according to claim 3, wherein the fermentation step in the fermentation step (S3) sets the fermentation time to 100 to 150 days, and the temperature is controlled to be below 37 °C. The method for preparing a lemon polyphenol fiber beverage according to any one of claims 1 to 4, wherein the optimum fermentation conditions are temperature control at 26 ° C and fermentation time 120 days. The method for preparing a lemon polyphenol fiber beverage according to any one of claims 1 to 4, wherein the low temperature of the vacuum freeze-drying in the vacuum freeze-drying step (S4) is controlled at -10 ° C to -50 ° C, Drying time 1-3 days.