TW202310755A - Method for preparing sugar-free fruit fermentation product containing enzyme and its application - Google Patents

Abstract

A method for preparing sugar-free fruit fermentation product containing enzyme and its application, which produces a sugar-free fruit fermentation product by using fruit for primary fermentation with high sugar yeast and secondary fermentation with low sugar yeast and acid-forming bacteria, so as to provide very low sugar content, which can avoid the burden of human body after consumption, can also be used for diabetic patients, and can obtain the sugar-free fruit fermentation product containing enzyme that retain the natural flavor of the fermentation raw materials, the sugar-free fruit fermentation product obtained can be directly flavored or further concentrated for storage, the quantitative value of measured SOD activity reached 21475.93 Unit/mL, which has great commercial promotion value.

Description

Preparation method and application of sugar-free fruit fermentation product containing enzyme

The invention relates to fruit enzymes, in particular to the preparation method and application of sugar-free fruit fermentation products containing enzymes made by fruit fermentation.

Enzyme is a kind of protein, which acts as a catalyst for various physiological reactions and chemical actions in organisms, that is, the role of a catalyst, which can increase the reaction rate, and enzymes are specific, and different types of enzymes will be catalyzed for specific substrates. Specific products, the role of enzymes is quite complex, therefore, the organs that specialize in secreting or producing enzymes are not the same. When the human body grows older or health status deteriorates, the production of enzymes may be affected. In addition It is also very important to properly supplement the raw materials required for the production of enzymes, such as amino acids, nutrients and trace elements.

In 1926, American chemist Sumner successfully crystallized urease, which made enzyme research widely used in dyeing and spinning, papermaking, chemistry, medicine and food processing industries.

Generally, the method of making edible enzymes is as follows: put fresh fruits and vegetables in a clean container, then add sugar for stirring, and use natural wild yeast and lactic acid bacteria to ferment to produce edible enzymes. The key to making edible enzymes is to master During the fermentation process, the yeast will decompose the sugar to obtain energy for division and reproduction. When the yeast reaches a certain number, it will slow down the division and reproduction, and at the same time, the sugar will be hydrolyzed to form alcohol and carbon dioxide. Therefore, the production of edible enzymes requires Before the yeast completely hydrolyzes the sugar into alcohol and carbon dioxide, sugar is added appropriately to stop the reaction of the yeast.

However, for the enzyme prepared in the aforementioned manner, the added sugar needs to reach an overall Brix sugar content of 40-60 degrees to fully inhibit the activity of yeast. In this way, too much sugar not only affects the natural flavor of natural fruits and vegetables, but also It will also cause too much burden on the human body, especially for diabetic patients, and it is impossible to achieve the effect of supplementing enzymes by eating the enzymes prepared in the above-mentioned way.

In order to overcome the above-mentioned technical problems, the object of the present invention is to provide a method for preparing a sugar-free fruit fermented product containing an enzyme and its application, and to obtain a sugar-free fruit fermented product containing an enzyme by using fruit as a raw material for secondary fermentation to achieve It provides extremely low sugar content, which can avoid human body burden after eating, can be eaten by diabetics, and includes sugar-free fruit fermented products containing enzymes that retain the natural flavor of fermented raw materials.

The reason is that, in order to achieve the above-mentioned purpose, the present invention provides a method for preparing a sugar-free fruit fermentation product containing ferment, which method includes a primary fermentation stage and a secondary fermentation stage; wherein: the steps of the primary fermentation stage include: the step of obtaining materials: providing High-sugar-tolerant yeast (hereinafter referred to as high-sugar molasses), enzyme base and water; the enzyme base is made of fruit; mixing step: mix high-sugar yeast and water in proportion to form the first yeast liquid , and then fully mix the first yeast liquid with the enzyme base; wherein, the weight ratio of the high-sugar yeast in the first yeast liquid to water is 1:10~1:100, and the weight ratio of the first yeast liquid to the enzyme base is 1: 100~1:1000; initial fermentation step: After fully mixing the aforementioned materials, stir and ferment regularly at an ambient temperature of 15 to 35°C until the residual sugar in the enzyme base drops below 5°C (Brix≦5°C); Coarse filtration step: coarsely filter the product that has completed the primary fermentation to obtain the primary fermentation filtrate; the second fermentation stage, the steps include: the step of obtaining materials: providing the aforementioned primary fermentation filtrate, acid-producing bacteria and low-sugar fermentation yeast (hereinafter Low-sugar yeast for short); mixing step: mix and stir the low-sugar yeast and primary fermentation filtrate according to the proportion, then add acid-producing bacteria and mix thoroughly; wherein, the weight ratio of low-sugar yeast and primary fermentation filtrate is 1:10~1:1000, and the production The weight ratio of acid bacteria to primary fermentation filtrate is 1:10~1:1000; Secondary fermentation step: After fully mixing the aforementioned materials, leave them to ferment at an ambient temperature of 30 to 40°C until the residual sugar in the enzyme base Down to zero degrees (Brix ≒ 0 degrees); fine filtration step: the product that has completed the secondary fermentation is subjected to fine filtration to obtain sugar-free fruit fermentation products containing enzymes.

Preferably, the enzyme base includes fruit and salt (NaCl), wherein the fruit is selected from a single fruit or a combination of multiple types of fruits; the added amount of the salt is 0.5wt% of the total weight of the fruit.

More preferably, based on the total weight of the fruit, the fruit includes 55-80wt% pineapple, 5-15wt% apple and 5-30wt% papaya.

Preferably, the acid-producing bacteria can be selected from one of Lactobacillus, Acetobacter and combinations thereof.

More preferably, the acid-producing bacteria are composed of lactobacillus and acetic acid bacteria, and the weight ratio of lactobacillus and acetic acid bacteria is 1:1-1:100.

Preferably, the ambient temperature of the primary fermentation step is 25±10°C; the ambient temperature of the secondary fermentation step is 35±10°C.

Preferably, in the material extraction step of the primary fermentation stage, the sugar content of the enzyme base is controlled at 10 to 25 degrees.

The present invention also provides an application of a sugar-free fruit fermented product containing an enzyme in an instant drink.

The invention also provides an application of the sugar-free fruit fermentation product containing enzyme in concentrated enzyme.

Preferably, the concentrated enzyme is used to make aged enzyme.

Regarding the technology, means and other effects adopted by the present invention to achieve the above-mentioned purpose, preferred feasible embodiments are given and described in detail in conjunction with the drawings as follows.

In order to facilitate the understanding of the present invention, the following will be described in conjunction with the examples.

The preparation method of the sugar-free fruit fermented product containing ferment provided by the present invention comprises primary fermentation stage and secondary fermentation stage; wherein,

The steps of this primary fermentation stage include:

Material collection steps: provide high-sugar yeast, enzyme base and water;

Mixing step: mix high-sugar yeast and water in proportion to form the first yeast liquid, and then fully mix the first yeast liquid and enzyme base; wherein, the weight ratio of high-sugar yeast to water is 1:10~1:100 , the weight ratio of the first yeast liquid to the enzyme base is 1:100~1:1000;

Initial fermentation step: After fully mixing the aforementioned materials, stir and ferment regularly at an ambient temperature of 15 to 35°C until the residual sugar in the enzyme base drops below 5°C (Brix≦5°C);

Coarse filtration step: coarsely filter the product that has completed the primary fermentation to obtain the primary fermentation filtrate;

The steps of this secondary fermentation stage include:

Material collection step: provide the aforementioned primary fermentation filtrate, acid-producing bacteria and low-sugar yeast;

Mixing step: mix and stir the low-sugar yeast and the primary fermentation filtrate according to the proportion, then add the acid-producing bacteria and mix thoroughly; wherein, the weight ratio of the low-sugar yeast and the primary fermentation filtrate is 1:10~1:1000, and the acid-producing bacteria and the primary fermentation filtrate The weight ratio of the filtrate is 1:10~1:1000;

Secondary fermentation step: After fully mixing the aforementioned materials, leave them to ferment at an ambient temperature of 25 to 45°C until the residual sugar in the enzyme base drops to zero (Brix ≒ 0°C);

Fine filtration step: finely filter the product that has completed the secondary fermentation to obtain a sugar-free fruit fermentation product containing enzymes.

In the preparation method embodiment of the present invention, the enzyme base includes fruit and salt (NaCl). Wherein, the fruit can be a single fruit or a mixture of multiple types of fruit; the fruit is preferably selected from pineapple, apple, papaya or a combination thereof; based on the total weight of the fruit, it preferably includes 60wt% pineapple, 10wt% apple and 30wt% papaya. In addition, the amount of salt added is calculated according to 0.5wt% of the total weight of the fruit; thus, the excessive growth of yeast can be controlled by adding salt, and the amino acids decomposed by the fruit can form esters with the ethanol produced by the sugar decomposed by the yeast at an appropriate time Chemicals, add flavor.

In addition, the fruit used in the preparation method of the present invention is the fruit raw material that has been sterilized after being uniformly stirred and mixed, and then subjected to instant high-temperature sterilization in a steamer set at 200°C for 1 to 3 minutes; The clean container puts the above-mentioned high-temperature sterilized fruit raw materials into the clean container, chops the fruit raw materials in a sterile state, and finally obtains the enzyme base composed of fruits. Furthermore, the enzyme base can use a Brix sugar meter to adjust the sugar content of the aforementioned enzyme base to control the sugar content at 10 to 25 degrees, so as to facilitate the management of subsequent fermentation time and sugar content.

The water is preferably reverse osmosis water with a temperature of 25 to 46°C; the optimum temperature is 40°C.

The high-sugar yeast is a commercially available yeast, specifically, commercially available fermipan instant dry yeast made in France can be selected, but not limited thereto.

In the preparation method embodiment of the present invention, the high sugar yeast is preferably mixed with water at 40°C to form the first yeast liquid, and after stirring for 20 minutes, an enzyme base equal to the weight of the first yeast liquid is added, and then Mix well and add to the enzyme base in the fermenter for primary fermentation. Preferably, the primary fermentation step is fermented at an ambient temperature of 25±10°C.

In the production method embodiment of the present invention, it takes about 7 to 21 days for the initial fermentation until the residual sugar in the enzyme base drops below 5 degrees.

In the preparation method embodiment of the present invention, the acid-producing bacteria can be selected from one of Lactobacillus, Acetobacter and combinations thereof. Wherein, when the added acid-producing bacteria include both Lactobacillus and Acetobacter, the weight ratio of Lactobacillus to Acetobacter is preferably 1:1-1:100.

The low-sugar yeast is a commercially available yeast, specifically, commercially available Algist Bruggeman instant yeast produced in Belgium, or commercially available Portuguese Anchor Yeast instant yeast produced in South Africa, but not limited thereto.

In the method embodiment of the present invention, the secondary fermentation step is preferably fermented at an ambient temperature of 35°C.

In the preparation method embodiment of the present invention, it takes about 7 to 28 days for the second degree of fermentation until the residual sugar in the enzyme base drops to close to zero.

When the yeast divides and reproduces, it will release energy and cause the temperature to rise. Therefore, when the temperature inside the container exceeds 40°C, it is necessary to reduce the temperature appropriately. Therefore, in the embodiment of the present invention, the temperature of the initial fermentation is relatively high. It is best controlled at 15 to 35°C, and the temperature of the second fermentation is preferably controlled at 25 to 45°C.

In the preparation method embodiment of the present invention, it is preferable to continuously detect the change of sugar content with a Brix sugar meter during the fermentation process, so as to grasp the opportunity for the yeast to slow down the fission and reproduction, and then decompose the sugar into alcohol and carbon dioxide. Specifically, for example, when the sugar content of the enzyme base (mixed fruit material) of the mixed high-sugar yeast drops from 25 degrees to below 10 degrees (that is, the fermentation takes about 7 to 28 days), it means that the high-sugar yeast is almost completed Split and multiply and the sugar is decomposed into alcohol and carbon dioxide. At this time, there is about 6 to 7wt% alcohol in the container, and the residual sugar in the enzyme base is about 5-8% of the original total sugar. At this point, the pomace can be removed Remove (coarse filtration step), take the clarified liquid (primary fermentation filtrate) and move it to another clean storage tank, then add low-sugar yeast and acid-producing bacteria to carry out secondary fermentation, and use low-sugar yeast to consume 5- 8% residual sugar, and use acid-producing bacteria to convert the alcohol produced into acetic acid. This step must be aseptically operated and aseptically fermented.

The above describes the preparation method of the sugar-free fruit fermented product containing enzymes of the present invention. Please refer to Fig. 1 and Fig. 2 below to illustrate specific embodiments of the present invention's preparation method.

Figure 1 shows an embodiment of the primary fermentation stage. In this embodiment, the primary fermentation filtrate is obtained after the steps of material extraction, material mixing, primary fermentation and coarse filtration. Among them, the step of obtaining materials is to provide high-sugar yeast, enzyme base (fruit mixture), reverse osmosis water (sterilized water); the mixing step is to fully stir 1mL of high-sugar yeast and 40mL of reverse osmosis water heated to 46°C Mix, then add the aforementioned mixture into the fermenter and mix with 1000mL of enzyme base, and add 0.5wt% salt accounting for the total weight of the 1000mL enzyme base at the same time to form a fermentation mixture; then, in the initial fermentation step, the The fermentation mixture was fermented at 25° C. for 7 days until the Brix of the enzyme base was ≦5°, and the initial fermentation was stopped; finally, the coarse filtration step was performed to obtain the initial fermentation filtrate.

Figure 2 shows an embodiment of the second fermentation stage. In this embodiment, a sugar-free fruit fermented product containing enzymes is obtained through the steps of material extraction, mixing, second fermentation and fine filtration. Wherein, the material collection step is to provide the initial fermentation filtrate including low-sugar yeast, acid-producing bacteria (including Lactobacillus and acetic acid bacteria) and the process shown in Figure 1; the mixing step is to mix 1 mL of low-sugar yeast with 1000 mL of the primary fermentation filtrate Afterwards, add 1 mL of acid-producing bacteria into the mixture to form a second-degree fermentation mixture; then, in the second-degree fermentation step, leave the second-degree fermentation mixture at 35°C for 7-28 days until the enzyme base When Brix≒0°, stop the secondary fermentation; finally carry out the fine filtration step to prepare the sugar-free fruit fermented product containing ferment of the present invention.

The sugar-free fruit fermented product containing enzyme prepared by the invention is widely used as a beverage and has great commercial promotion value. Specifically, as shown in FIG. 3 , the sugar-free fruit fermented product containing enzyme obtained by the present invention is the finished product, which can be directly drunk as an instant drink. Preferably, the sugar-free fruit fermented product containing enzymes can be appropriately added with fruit juice and sugar (preferably within 10 degrees) to adjust the drinking flavor and then packaged into bottles. In addition, the sugar-free fruit fermented product containing enzymes of the present invention is preferably sterilized at a temperature of 80° C. before drinking or packaging into bottles.

Alternatively, as shown in Figure 3, the sugar-free fruit fermented product containing enzymes produced by the present invention can be processed through concentration technology to form concentrated enzymes with a sugar content (Brix) of about 25 to 70 degrees sugar; specifically, the The sugar-free fruit fermentation products of enzymes can be concentrated by adding various sugars, such as secondary granulated sugar, erythritol, xylitol, inulin, and isomaltooligosaccharides. After the concentrated enzyme has been stored in barrels for 180 days, it can be bottled to form a concentrated enzyme liquid product, which can be used after factory inspection. It can also be compared to the Oloroso system and refer to the aging method of sherry wine to make aged enzyme after cellaring. .

The preparation steps and applications of the sugar-free fruit fermented product containing enzymes have been described above. Please refer to Table 1, Table 2 and Table 3 below to explain the composition of the sugar-free fruit fermented products containing enzymes of the present invention one by one. Proportioning examples (Table 1), sugar content changes of each example in different fermentation stages (Table 2), and sugar detection results of the final fermentation products of each example.

Table 1 Example Initial fermentation stage (based on the total weight of initial fermentation raw materials) Secondary fermentation stage (based on the total weight of secondary fermentation raw materials) High sugar yeast (mL) Enzyme base (mL) water (mL) Primary fermentation filtrate (mL) Acidogenic bacteria (mL) Low-sugar yeast (mL) 1 1 1000 20 1000 1 1 2 0.8 1000 20 1000 0.8 0.8 3 0.7 1000 20 1000 0.7 0.7 4 0.6 1000 20 1000 0.6 0.6 5 0.5 1000 20 1000 0.5 0.5

Table 2 Example 1 2 3 4 5 Sugar content after primary fermentation (measured by primary fermentation filtrate) 3.5 3.8 3.9 5.0 4.8 Sugar in the second fermentation stage (measured as an enzyme-containing sugar-free fermentation product) Below 0.5 Below 0.5 Below 0.5 Below 0.5 Below 0.5

table 3 Test items Example 1 Example 2 Example 3 Example 4 Example 5 total sugar not detected* not detected* not detected* not detected* not detected* fructose not detected* not detected* not detected* not detected* not detected* glucose not detected* not detected* not detected* not detected* not detected* sucrose not detected* not detected* not detected* not detected* not detected* maltose not detected* not detected* not detected* not detected* not detected* lactose not detected* not detected* not detected* not detected* not detected* ※Inspection unit: %(g/100g) ※Inspection method: CNS 12634 N6223, 1991

As shown in appendix 1, it shows that the product (model: CACB0625) obtained from the method of making sugar-free fruit fermentation products containing enzymes of the present invention has "SOD like activity" (SOD-like activity. SOD, full text superoxide dismutase, scientific name: superoxide dismutase enzyme) test results. The test item was tested with the "Ultra-weak chemiluminescence Method" method, the test result was 24175.93, the quantification/detection limit was 12.5, and the unit was Unit/mL.

To sum up, the present invention produces sugar-free fruit fermentation products containing enzymes through the method of secondary fermentation using fruits as raw materials, and can indeed produce sugar-free fruits containing enzymes with extremely low sugar content (too low to be measured) Fermented products, so as to avoid the burden on the human body after eating, can be eaten by diabetics at the same time, and retain the natural flavor of fermented raw materials. Fermented food has great health and economic benefits.

none.

Fig. 1 is the step flow embodiment of the primary fermentation stage in the sugar-free fruit fermentation product preparation method that contains ferment of the present invention; Fig. 2 is the step flow embodiment of the secondary fermentation stage in the sugar-free fruit fermentation product method that contains ferment of the present invention; Fig. 3 is a schematic diagram of the application method of the sugar-free fruit fermentation product containing enzymes of the present invention. appendix: Attachment 1: The results of the "SOD like activity" test item of the product obtained by the method of preparing the sugar-free fruit fermentation product containing enzymes of the present invention.

Claims (10)

A method for preparing a sugar-free fruit fermentation product containing enzymes, the method includes a primary fermentation stage and a secondary fermentation stage; wherein: The steps of this initial fermentation stage include: Material collection steps: provide high-sugar yeast, enzyme base and water; the enzyme base uses fruit as raw material; Mixing step: mix high-sugar yeast and water in proportion to form the first yeast liquid, and then fully mix the first yeast liquid and enzyme base; wherein, the weight ratio of high-sugar yeast to water is 1:10~1:100 , the weight ratio of the first yeast liquid to the enzyme base is 1:10~1:1000; Initial fermentation step: After fully mixing the aforementioned materials, stir and ferment regularly at an ambient temperature of 15 to 35°C until the residual sugar in the enzyme base drops below 5°C; Coarse filtration step: coarsely filter the product that has completed the primary fermentation to obtain the primary fermentation filtrate; This secondary fermentation stage, its step comprises: Material collection step: provide the aforementioned primary fermentation filtrate, acid-producing bacteria and low-sugar yeast; Mixing step: mix and stir the low-sugar yeast and the primary fermentation filtrate according to the proportion, then add the acid-producing bacteria and mix thoroughly; wherein, the weight ratio of the low-sugar yeast and the primary fermentation filtrate is 1:10~1:1000, and the acid-producing bacteria and the primary fermentation filtrate The weight ratio of the filtrate is 1:10~1:1000; Secondary fermentation step: After fully mixing the aforementioned materials, leave to ferment at an ambient temperature of 30 to 40°C until the residual sugar in the enzyme base drops to close to zero; Fine filtration step: Fine filtration is performed on the product that has completed the secondary fermentation to obtain a sugar-free fermentation product containing enzymes. The method for preparing sugar-free fruit fermented products containing enzymes as described in Claim 1, wherein the enzyme base includes fruit and salt (NaCl), wherein the fruit is selected from a single fruit or a combination of multiple types of fruits; the salt The addition amount is 0.5wt% of the total weight of the fruit. The method for preparing sugar-free fruit fermented products containing enzymes as described in claim 2, wherein, based on the total weight of the fruit, the fruit includes 55-80wt% pineapple, 5-15wt% apple and 5-30wt% papaya. The method for preparing sugar-free fruit fermented products containing enzymes as described in Claim 1, wherein the acid-producing bacteria can be selected from one of Lactobacillus, Acetobacter and combinations thereof. The method for preparing sugar-free fruit fermented products containing enzymes as described in Claim 4, wherein the acid-producing bacteria are composed of Lactobacillus and Acetobacter, and the weight ratio of Lactobacillus and Acetobacter is 1:1~1:100. The method for preparing sugar-free fruit fermentation products containing enzymes as described in Claim 1, wherein the ambient temperature of the primary fermentation step is 25±10°C; the ambient temperature of the secondary fermentation step is 35±10°C. The method for preparing sugar-free fruit fermented products containing enzymes as described in claim 1, wherein, in the step of extracting materials in the initial fermentation stage, the sugar content of the enzyme base is controlled at 10 to 25 degrees. An application of a method for preparing an enzyme-containing sugar-free fruit fermented product as described in claim 1 in instant drinks. Application of a method for preparing a sugar-free fruit fermented product containing enzymes as described in Claim 1 in concentrated enzymes. As the application described in claim item 9, the concentrated ferment is used to make aged ferment.

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