CN101785516B - Lactic acid bacterium fermentation fruit tea and preparation method thereof - Google Patents
Lactic acid bacterium fermentation fruit tea and preparation method thereof Download PDFInfo
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Abstract
The invention provides a product of hawthorn and carrot lactic acid bacterium fermentation fruit tea and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing freeze-dry bacterium powder of pediococcus acidilactici, lactococcus lactis and leuconostoc mesenteroides; and proportionally mixing the freeze-dry powder to be used as direct throwing bacteria of a production fermentation agent. After being mixed, hawthorn fruit pulp, carrot, drinking water, cane sugar and fructo-oligose are milled by a colloid mill, then, the production fermentation agent is inoculated to the direct throwing bacteria, heat preservation is carried out for six hours, and sterile cold filling is carried out for preparing and obtaining the hawthorn and carrot lactic acid bacterium fermentation fruit tea.
Description
(1) technical field
The present invention relates to a kind of is raw material with hawthorn, carrot, adopts the compound lactobacillus fermentation technique, produces a kind of pure natural hawthorn of any stabilizing agent, preparation method of carrot lactic acid bacterium fermentation of not adding.
(2) background technology
Hawthorn is claimed haw again, belongs to rosaceous plant, and nutritious, every hectogram edible part contains sugared 0.8g; Organic acid 4.2g, pectin 2.5g, general flavone 0.7g; Vc78mg also is rich in mineral nutrient elements such as the indispensable calcium of human body, phosphorus, iron, zinc, has the effect of Appetizing spleen-tonifying.Mountain quarrel fruit and goods thereof are called as " remedy diet "; Have loose tired, disappear long-pending, reduce phlegm, hemostasis, detoxifcation, clearing stomach, restoring consciouness, effect such as improve a poor appetite; In recent years discover; Hawthorn contains three card class and flavones ingredients, has to strengthen and the adjusting cardiac muscle, reduces serum cholesterol and effects such as blood pressure and diuresis calmness.
Carrot contains mineral matters such as abundant carrotene and a large amount of calcium, phosphorus, iron.Carrot can provide abundant vitamin, has the body normal growth and the breeding of promotion, keeps epithelial tissue, anti-suction road infects and keep functions such as eyesight is normal.Carrot contains Potassium Suceinate, helps to prevent cerebrovascular sclerosis, reduces cholesterol, to preventing and treating hypertension certain effect is arranged also.
Scientific worker both domestic and external shows the research of the health-care effect of lactic acid bacteria; The metabolite of lactic acid bacteria can be regulated the gastrointestinal bacterial flora balance; Enhancing body immunity suppresses tumour, reduces serum cholesterol; Promote multinomial physiological functions such as human consumption, these achievements in research provide theoretical foundation for the health care that how to make full use of lactic acid bacteria.Lactic acid bacteria is through homotype and heterolactic fermentation; Produce organic acids such as lactic acid, formic acid, acetic acid, propionic acid, butyric acid, valeric acid; They give fermentation fruit tea soft tart flavour, and the 2-heptanone that produces in the process of lactobacillus-fermented fruits and vegetables simultaneously can give with methyl n-heptyl ketone that product is tasty and refreshing, the mouthfeel of delicate fragrance, produces micro-biacetyl and gives goods cream fragrance; In addition, also have the formed ester class of rudimentary saturated fatty acid and fatty alcohol to have fruit aroma.The mountain that utilizes lactic fermentation and process quarrel, carrot fermentation fruit tea had both had lactic acid fermented local flavor, the natural flavor of owner of lost property's body raw material not again, thus constituted the peculiar flavour of fermentation fruit tea.
Hawthorn, carrot aboundresources, cheap, and be of high nutritive value, have plurality of health care functions.Be raw material with hawthorn, carrot at present; Fruit juice, the fruit tea of developing are of a great variety; But all listing products have all added some stabilizing agents in various degree, as: sodium carboxymethylcellulose, pectin, xanthans, carragheen or the like can not be referred to as natural food.
(3) summary of the invention
It is raw material with hawthorn, carrot that the object of the invention is to provide a kind of, adopts the compound lactobacillus fermentation technique, produces a kind of pure natural hawthorn of any stabilizing agent, preparation method of carrot lactic acid bacterium fermentation of not adding.
The objective of the invention is to realize like this: related percentage removes other among the present invention has and is mass ratio indicating, and the such method of product employing of the present invention prepares:
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Pediococcus acidilactici CICC 10344, Pediococcus acidilactici.
Culture medium is: peptone 10 grams, and beef extract 10 grams, yeast extract 5 grams, glucose 20 grams, dipotassium hydrogen phosphate 2 grams, sodium acetate 5 grams, ammonium citrate 2 grams, magnesium sulfate 0.2 gram, manganese sulfate 0.2 gram, 1 milliliter of Tween 80,1000 milliliters in water,, pH6.2-6.6.
B bacterium---Lactococcus lactis CICC 23609, Lactococcus lactis.
Culture medium is: beef extract 0.5%, and yeast extract 0.5%, peptone 1%, glucose 1%, lactose 0.5%, sodium chloride 0.5%, pH 6.8.
C bacterium---Leuconostoc mesenteroides CICC 6061, Leuconostoc mesenteroides.
Culture medium is: the 10g of Tomato juice, and Ye Wen 80 0.05g, yeast extract 0.75g, peptone 0.75g, glucose 1g, dipotassium hydrogen phosphate 0.2g, calcium carbonate 1g, water 90g, PH7.0, Tomato juice's preparation: tomato is squeezed the juice and is made.
2. the preparation process of fermented bacterium
2.1 the activation of freeze-dried vaccine powder
Measure 0.9% physiological saline 10ml respectively in vitro in 3; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 3 strains of lactic acid bacteria peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 fermented bacterium enlarged culture
2.2.1 the preparation of one grade fermemtation seed
Measure 3 each 200ml of strain zymophyte culture medium respectively in 3 500ml triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, 30 ℃ of static cultivations 18 hours, as the one grade fermemtation seed.
2.2.2 produce the preparation that leavening is delivered directly bacterial classification
In 3 strain zymophyte culture mediums, add 3% liquid glycerin, 2% FOS, 3% sucrose respectively; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Respectively by 5% volume ratio inoculation one grade fermemtation seed; 30 ℃ of static cultivations 18 hours detect 3 viable counts respectively, and each produces leavening viable count>=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reaching 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is delivered directly bacterial classification under aseptic condition, import in the glass ampoule, liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
2.4 throw type leaven is composite
Press the freeze-dried vaccine powder weight, get A bacterium powder 2-4 part, B bacterium powder 3-5 part, C bacterium powder 1-3 part, fully mixing final vacuum packing promptly can be used for the fermentation of hawthorn, carrot fruit tea, adds the bacterium amount and adds by 0.0125% of the weight that feeds intake.
What need further specify is: the lactic acid bacteria of selecting for use among the present invention is purchased in the Chinese industrial microorganism fungus kind and preserves the center; The activation of these lactic acid bacterias, freeze drying process are not limited only to concrete grammar of the present invention; The composition of culture medium also is not limited thereto; Other routine techniques and method all are fine, as long as can improve the vigor of bacterial classification and it is prepared into lyophilized powder and convenient the use.
3. the preparation process of hawthorn, carrot fruit tea
3.1 batching
Haw pulp 12%, carrot 9%, white granulated sugar 5%, FOS 2%, drinking water 72%.
3.2 technological process
Batching → colloid abrasive slurry → high-temperature sterilization → cool off → inoculate → be incubated static fermentation → homogeneous → sterile filling → finished product
3.3 key points for operation
(1) batching: select fresh hawthorn and carrot, with the hawthorn stoning;
(2) colloid abrasive slurry: FOS and sucrose are mixed in batching water, and the limit adds the waterside material is dropped into colloid mill backflow grinding pulping;
(3) high-temperature sterilization: sterilization in 121 ℃, 20 minutes is cooled to 30 ℃ then;
(4) inoculation: (CICC 10344 for Pediococcus acidilactici; Pediococcus acidilactici), Lactococcus lactis (CICC23609; Lactococcus lactis) and respectively activation of Leuconostoc mesenteroides (CICC 6061, Leuconostoc mesenteroides), make separately viable count greater than 10
9Individual/ml, process the powder freeze-dried vaccine then respectively, 3 strain bacterium powder are pressed the mass parts mixed of 2-4 part, 3-5 part and 1-3 part, again by 0.0125% this Mixed Microbes of inoculation of inventory quality;
(5) be incubated static fermentation: 30 ℃ of static fermentations 6 hours;
(6) homogeneous: homogeneous under the 15-20Mpa condition;
(7) can: adopt cold-aseptic filling.
4. like product quality analysis contrast
Patented product of the present invention and commercial like product compare analysis, result such as following table:
Good effect of the present invention is: be raw material with hawthorn, carrot equally; Adopt the compound lactobacillus fermentation technique; Making lactic acid bacteria produce organic acid, flavor substance during the fermentation gives product unique local flavor; Produce viscous polysaccharide simultaneously, the straight chain polymer compound that the disaccharide unit of being made up of aminohexose and two kinds of hexose derivatives of uronic acid is polymerized.Because of it has viscosity,, claim glycosaminoglycan again so be called mucopolysaccharide; Glycosaminoglycan combines with trace protein in the raw material to form mucoprotein, gives product good stable state, the more important thing is the generation lactein; Lactein has immunoregulation effect, and specificity and nospecific immunity material that it can enhancing body activate the activity of phagocyte enzyme; Optionally kill pathogenic entero becteria, promote the growth of beneficial bacterium.Stimulate enteron aisle to produce IgA, the cellular immunity precursor of enhancing body is improved intestine immunity power by immunity, and human body is had enhance immunity power, anti-infective, the function that delays senility, and it can suppress the harmful microbe growth, gives product natural anticorrosion function.
(4) specific embodiment
Below in conjunction with specific embodiment the present invention is made more detailed description:
Embodiment one:
3 fungal strains that the present invention adopts are all purchased in Chinese industrial microorganism fungus kind preservation center; Be respectively: Pediococcus acidilactici CICC10344 Lactococcus lactis CICC 23609 and Leuconostoc mesenteroides CICC 6061 abbreviate above-mentioned bacterial strains as A bacterium, B bacterium and C bacterium among the present invention.
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Pediococcus acidilactici CICC 10344, Pediococcus acidilactici.
Culture medium is: peptone 10 grams, and beef extract 10 grams, yeast extract 5 grams, glucose 20 grams, dipotassium hydrogen phosphate 2 grams, sodium acetate 5 grams, ammonium citrate 2 grams, magnesium sulfate 0.2 gram, manganese sulfate 0.2 gram, 1 milliliter of Tween 80,1000 milliliters in water,, pH6.2-6.6.
B bacterium---Lactococcus lactis CICC 23609, Lactococcus lactis.
Culture medium is: beef extract 0.5%, yeast extract 0.5%, peptone 1%, glucose 1%, lactose 0.5%, sodium chloride 0.5%, PH6.8.
C bacterium---Leuconostoc mesenteroides CICC 6061, Leuconostoc mesenteroides.
Culture medium is: the 10g of Tomato juice, and Tween 80 0.05g, yeast extract 0.75g, peptone 0.75g, glucose 1g, dipotassium hydrogen phosphate 0.2g, calcium carbonate 1g, water 90g, PH7.0, Tomato juice's preparation: tomato is pressed.
2. the preparation process of fermented bacterium
2.1 the activation of freeze-dried vaccine powder
Measure 0.9% physiological saline 10ml respectively in vitro in 3; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 3 strains of lactic acid bacteria peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 fermented bacterium enlarged culture
2.2.1 the preparation of one grade fermemtation seed
Measure 3 each 200ml of strain zymophyte culture medium respectively in 3 500ml triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, 30 ℃ of static cultivations 18 hours, as the one grade fermemtation seed.
2.2.2 produce the preparation that leavening is delivered directly bacterial classification
In 3 strain zymophyte culture mediums, add 3% liquid glycerin, 2% FOS, 3% sucrose respectively; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Respectively by 5% volume ratio inoculation one grade fermemtation seed; 30 ℃ of static cultivations 18 hours detect 3 viable counts respectively, and each produces leavening viable count>=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reaching 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is delivered directly bacterial classification under aseptic condition, import in the glass ampoule, liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
2.4 throw type leaven is composite
Press the freeze-dried vaccine powder weight, get A bacterium powder 20g part, B bacterium powder 30g part, C bacterium powder 10g part, fully mixing final vacuum packing promptly can be used for the fermentation of hawthorn, carrot fruit tea, adds the bacterium amount and adds by 0.0125% of the weight that feeds intake.
3. the preparation process of hawthorn, carrot fruit tea
3.1 batching
Haw pulp 12%, carrot 9%, white granulated sugar 5%, FOS 2%, drinking water 72%.
3.2 technological process
Batching → colloid abrasive slurry → high-temperature sterilization → cool off → inoculate → be incubated static fermentation → homogeneous → sterile filling → finished product
3.3 key points for operation
(1) batching: select fresh hawthorn and carrot, with the hawthorn stoning;
(2) colloid abrasive slurry: FOS and sucrose are mixed in batching water, and the limit adds the waterside material is dropped into colloid mill backflow grinding pulping;
(3) high-temperature sterilization: sterilization in 121 ℃, 20 minutes is cooled to 30 ℃ then;
(4) inoculation: by 0.0125% inoculation Mixed Microbes powder of inventory quality;
(5) be incubated static fermentation: 30 ℃ of static fermentations 6 hours;
(6) homogeneous: homogeneous under the 15-20Mpa condition;
(7) can: adopt cold-aseptic filling.
Embodiment two:
1. the preparation of the selection of fermentation strain and culture medium
A bacterium---Pediococcus acidilactici CICC 10344, Pediococcus acidilactici.
Culture medium is: peptone 10 grams, and beef extract 10 grams, yeast extract 5 grams, glucose 20 grams, dipotassium hydrogen phosphate 2 grams, sodium acetate 5 grams, ammonium citrate 2 grams, magnesium sulfate 0.2 gram, manganese sulfate 0.2 gram, 1 milliliter of Tween 80,1000 milliliters in water,, pH6.2-6.6.
B bacterium---Lactococcus lactis CICC 23609, Lactococcus lactis.
Culture medium is: beef extract 0.5%, yeast extract 0.5%, peptone 1%, glucose 1%, lactose 0.5%, sodium chloride 0.5%, PH6.8.
C bacterium---Leuconostoc mesenteroides CICC 6061, Leuconostoc mesenteroides.
Culture medium is: the 10g of Tomato juice, and Tween 80 0.05g, yeast extract 0.75g, peptone 0.75g, glucose 1g, dipotassium hydrogen phosphate 0.2g, calcium carbonate 1g, water 90g, PH7.0, Tomato juice's preparation: tomato is squeezed the juice.
2. the preparation process of fermented bacterium
2.1 the activation of freeze-dried vaccine powder
Measure 0.9% physiological saline 10ml respectively in vitro in 3; Be cooled to 30 ℃ in 20 minutes through 121 ℃ of sterilizations; Freeze-dried vaccine powder in the 3 strains of lactic acid bacteria peace bottle all poured under germ-free condition in 0.9% the physiological saline; Concussion makes its dissolving, and static activation is 30 minutes in 30 ℃ of insulating boxs, and is subsequent use.
2.2 fermented bacterium enlarged culture
2.2.1 the preparation of one grade fermemtation seed
Measure 3 each 200ml of strain zymophyte culture medium respectively in 3 500ml triangular flasks; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Press 10% of culture volume and inoculate activated bacterial classification in 2.1 steps, 30 ℃ of static cultivations 18 hours, as the one grade fermemtation seed.
2.2.2 produce the preparation that leavening is delivered directly bacterial classification
In 3 strain zymophyte culture mediums, add 3% liquid glycerin, 2% FOS, 3% sucrose respectively; 121 ℃ of sterilizations were cooled to 30 ℃ in 20 minutes; Respectively by 5% volume ratio inoculation one grade fermemtation seed; 30 ℃ of static cultivations 18 hours detect 3 viable counts respectively, and each produces leavening viable count>=10
9Individual/ml, treat as and be fermenting-ripening, if viable count＜10
9Individual/ml, continue to cultivate, until reaching 10
9Individual/ml.
2.3 the preparation of powder freeze-drying lactobacillus
The production leavening of maturation is delivered directly bacterial classification under aseptic condition, import in the glass ampoule, liquid level is lower than 1cm, puts into-30 ℃ of refrigerator-freezer quick-frozens after adding a cover bottle stopper, after freezing glass ampoule is taken advantage of dress with pallet, puts into freeze dryer and carries out freeze drying.
2.4 throw type leaven is composite
Press the freeze-dried vaccine powder weight, get A bacterium powder 40g, B bacterium powder 50g part, C bacterium powder 30g part, fully mixing final vacuum packing promptly can be used for the fermentation of hawthorn, carrot fruit tea, adds the bacterium amount by 0.0125% of the weight that feeds intake.
3. the preparation process of hawthorn, carrot fruit tea
3.1 batching
Haw pulp 12%, carrot 9%, white granulated sugar 5%, FOS 2%, drinking water 72%.
3.2 technological process
Batching → colloid abrasive slurry → high-temperature sterilization → cool off → inoculate → be incubated static fermentation → homogeneous → sterile filling → finished product
3.3 key points for operation
(1) batching: select fresh hawthorn and carrot, with the hawthorn stoning;
(2) colloid abrasive slurry: FOS and sucrose are mixed in batching water, and the limit adds the waterside material is dropped into colloid mill backflow grinding pulping;
(3) high-temperature sterilization: sterilization in 121 ℃, 20 minutes is cooled to 30 ℃ then;
(4) inoculation: by 0.0125% inoculation Mixed Microbes powder of inventory quality;
(5) be incubated static fermentation: 30 ℃ of static fermentations 6 hours;
(6) homogeneous: homogeneous under the 15-20Mpa condition;
(7) can: adopt cold-aseptic filling.
Claims (4)
1. lactic acid bacterium fermentation fruit tea is characterized in that it is by following method preparation:
(1) batching: select fresh hawthorn and carrot, with the hawthorn stoning, wherein haw pulp 12%, carrot 9%, white granulated sugar 5%, FOS 2%, drinking water 72%;
(2) colloid abrasive slurry: FOS and white granulated sugar are mixed in batching water, and the limit adds the waterside material is dropped into colloid mill grinding pulping;
(3) high-temperature sterilization: sterilization in 121 ℃, 20 minutes is cooled to 30 ℃ then;
(4) inoculation: (CICC 10344 for Pediococcus acidilactici; Pediococcus acidilactici), Lactococcus lactis (CICC23609; Lactococcus lactis) and respectively activation of Leuconostoc mesenteroides (CICC 6061, Leuconostoc mesenteroides), make separately viable count greater than 10
9Individual/ml, process the powder freeze-dried vaccine then respectively, 3 strain bacterium powder are pressed the mass parts mixed of 2-4 part, 3-5 part and 1-3 part, again by 0.0125% this Mixed Microbes of inoculation of inventory quality;
(5) be incubated static fermentation: 30 ℃ of static fermentations 6 hours;
(6) homogeneous: homogeneous under the 15-20Mpa condition;
(7) can: adopt cold-aseptic filling.
2. lactic acid bacterium fermentation fruit tea as claimed in claim 1; It is characterized in that: the viscous polysaccharide that produces in the sweat is claimed glycosaminoglycan again; Glycosaminoglycan combines with trace protein in the raw material to form mucoprotein, makes product have good stable property, and does not need extra interpolation stabilizing agent.
3. the preparation method of a lactic acid bacterium fermentation fruit tea is characterized in that according to following step preparation:
(1) batching: select fresh hawthorn and carrot, with the hawthorn stoning, wherein haw pulp 12%, carrot 9%, white granulated sugar 5%, FOS 2%, drinking water 72%;
(2) colloid abrasive slurry: FOS and white granulated sugar are mixed in batching water, and the limit adds the waterside material is dropped into colloid mill grinding pulping;
(3) high-temperature sterilization: sterilization in 121 ℃, 20 minutes is cooled to 30 ℃ then;
(4) inoculation: (CICC 10344 for Pediococcus acidilactici; Pediococcus acidilactici), Lactococcus lactis (CICC23609; Lactococcus lactis) and respectively activation of Leuconostoc mesenteroides (CICC 6061, Leuconostoc mesenteroides), make separately viable count greater than 10
9Individual/ml, process the powder freeze-dried vaccine then respectively, 3 strain bacterium powder are pressed the mass parts mixed of 2-4 part, 3-5 part and 1-3 part, again by 0.0125% this Mixed Microbes of inoculation of inventory quality;
(5) be incubated static fermentation: 30 ℃ of static fermentations 6 hours;
(6) homogeneous: homogeneous under the 15-20Mpa condition;
(7) can: adopt cold-aseptic filling.
4. the preparation method of lactic acid bacterium fermentation fruit tea as claimed in claim 3 is characterized in that: need not add stabilizing agent.
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| CN102160590A (en) * | 2011-03-15 | 2011-08-24 | 黑龙江省轻工科学研究院 | Preparation method of compound lactobacillus fermented fruit tea |
| CN103380874A (en) * | 2012-05-05 | 2013-11-06 | 黑龙江大荒春酒业有限公司 | Preparation method for composite probiotic-fermented jam |
| CN102894243A (en) * | 2012-11-08 | 2013-01-30 | 黑龙江省轻工科学研究院 | Method for making fermented jam |
| CN103190665B (en) * | 2013-04-23 | 2014-07-02 | 中国食品发酵工业研究院 | Natural vegetable and fruit fermented beverage |
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| CN104522820B (en) * | 2015-01-19 | 2016-08-31 | 中国食品发酵工业研究院 | A kind of mixing fruits and vegetables fermented product and preparation method thereof |
| CN104957326B (en) * | 2015-06-08 | 2018-09-21 | 西南科技大学 | A kind of production method of fermented type mulberry fruit powder fruit tea |
| CN107079983A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN107079984A (en) * | 2017-04-09 | 2017-08-22 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
| CN106942355A (en) * | 2017-04-09 | 2017-07-14 | 湖南易科生物工程有限公司 | A kind of compound method of fruit vegetables antistaling agent |
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| CN88101102A (en) * | 1988-03-17 | 1988-09-28 | 天津市林业果树研究所 | The processing method of sweet haw juice |
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