CN103750448A - Method for fermenting mulberries - Google Patents
Method for fermenting mulberries Download PDFInfo
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- CN103750448A CN103750448A CN201310716544.3A CN201310716544A CN103750448A CN 103750448 A CN103750448 A CN 103750448A CN 201310716544 A CN201310716544 A CN 201310716544A CN 103750448 A CN103750448 A CN 103750448A
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- mulberry juice
- mulberries
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 127
- 241000218231 Moraceae Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 100
- 240000000249 Morus alba Species 0.000 claims abstract description 93
- 238000000855 fermentation Methods 0.000 claims abstract description 77
- 230000004151 fermentation Effects 0.000 claims abstract description 77
- 241000894006 Bacteria Species 0.000 claims abstract description 47
- 239000001963 growth medium Substances 0.000 claims abstract description 24
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 22
- 238000001914 filtration Methods 0.000 claims abstract description 12
- 239000006228 supernatant Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 25
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 20
- 239000008363 phosphate buffer Substances 0.000 claims description 16
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 claims description 14
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- 238000010438 heat treatment Methods 0.000 claims description 7
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- 238000011534 incubation Methods 0.000 claims description 5
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- AIUDWMLXCFRVDR-UHFFFAOYSA-N dimethyl 2-(3-ethyl-3-methylpentyl)propanedioate Chemical class CCC(C)(CC)CCC(C(=O)OC)C(=O)OC AIUDWMLXCFRVDR-UHFFFAOYSA-N 0.000 claims description 2
- 229940066779 peptones Drugs 0.000 claims description 2
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- 239000003963 antioxidant agent Substances 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
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- 108010003415 Aspartate Aminotransferases Proteins 0.000 description 1
- 102000004625 Aspartate Aminotransferases Human genes 0.000 description 1
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
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- 229940123457 Free radical scavenger Drugs 0.000 description 1
- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 229910021577 Iron(II) chloride Inorganic materials 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
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- FUKUFMFMCZIRNT-UHFFFAOYSA-N hydron;methanol;chloride Chemical compound Cl.OC FUKUFMFMCZIRNT-UHFFFAOYSA-N 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- NMCUIPGRVMDVDB-UHFFFAOYSA-L iron dichloride Chemical compound Cl[Fe]Cl NMCUIPGRVMDVDB-UHFFFAOYSA-L 0.000 description 1
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- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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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 provides a method for fermenting mulberries. The method comprises the main processes of taking mulberries, washing, squeezing, filtering, centrifuging, filtering the supernatant fluid, and diluting by using a phosphate buffer solution to obtain a diluted mulberry juice; inoculating a lactic acid bacillus bacterium solution obtained through culture of a bacteria culture medium containing yeast powder to the diluted mulberry juice, performing fermentation for 10-20 days at 20-30 DEG C, and filtering. The method for fermenting the mulberries, provided by the invention, is simple in process, and can significantly reduce the loss of active ingredients in the mulberries and can not influence the oxidation resistance of the mulberries compared with the prior art.
Description
Technical field
The present invention relates to a kind of fermentation process, particularly a kind of mulberries lactobacillus fermentation method, belongs to biological field.
Background technology
The mulberries extract that aldehydes matter and pigment content are abundant, can significantly reduce anti-oxidant enzymoprivic by the amyloid-beta content of short involution form mouse (SAM), improve ability of learning and memory, improve activities of antioxidant enzymes, reduce the lipid oxidation level in its brain and liver, and can also reduce the serum aspartate transaminase, alanine aminotransferase, triglycerides and the total cholesterol level that in SAM mouse aging course, produce, so mulberries extract has the effect that recovers the phenomenon that is losing one's memory in anti-oxidant defence system, delaying senility course.Studies have found that mulberry juice has the effect delaying senility, can significantly improve the content of MDA in Rat Erythrocytes and liver (MDA), illustrated that mulberry juice can remove interior free yl effectively, and can prevent lipid peroxidation.
In mulberry juice, contain abundant active component, as flavones, morin, anthocyanidin, mineral matter etc.Anthocyanidin (Anthocyanidin), claims again anthocyanidin, is that nature one class is extensively present in the water-soluble natural pigment in plant, belongs to flavone compound.Anthocyanidin is hydroxyl donor, is also a kind of free radical scavenger simultaneously, and its energy and combined with protein prevent peroxidating.Also with metal Cu
2+deng chelating, prevent Vc peroxidating, regeneration Vc, thereby regeneration VE, also can singlet-oxygen quenching, so mulberries have stronger oxidation resistance.Polyphenoils has larger difficulty with extensive extraction of contemporary science and technology, and uneconomical.Therefore, utilize the drinks such as mulberries ferment making fruit juice, drinks, there is the advantage that cost is low, can extensively promote, but selection of fermented bacterium, sweat etc. all likely can affect the final antioxidant effect of drink, finally affect end product quality.
Summary of the invention
Goal of the invention: the object of the present invention is to provide a kind of technique simply, not affect the mulberries fermentation process of antioxygenic property.
Technical scheme: the invention provides a kind of mulberries fermentation process, it comprises the following steps:
(1) get mulberries, clean, squeeze the juice, filter, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal, get supernatant liquid filtering, obtain dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with phosphate buffer dilution, obtain rare mulberry juice;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, fermentation temperature is 20-30 ℃, and fermentation 10-20 days, filters, and obtains.
Preferably, in described step (2), centrifugal speed is turn/min of 1000-3000, and centrifugation time is 5-15 minute; Filter the filtering with microporous membrane that adopts 0.22 μ m.
Preferably, in described step (3), in the volume ratio of dense mulberry juice and phosphate buffer, the concentration of described rare mulberry juice is 0.625%-2.500%; The pH=6.8 of described phosphate buffer.
Preferably, in described step (4), the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:(800-1200); Cultivation temperature is 20-30 ℃; Incubation time is 200-500 minute.
More preferably, in described step (4), the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:1000; Cultivation temperature is 26 ℃;
Preferably, in described step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
In weight portion, get 10 parts of peptones, 5 parts of powdered beefs, 4 parts of dusty yeasts, 20 parts of glucose, 2 parts of tweens, 2 parts of dipotassium hydrogen phosphates, 5 parts of sodium acetates, 2 parts of Triammonium citrates, 0.2 part, magnesium sulfate, 0.05 part of manganese sulfate, 15 parts of agar powders, join in 1000 parts of distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 15min-20min, obtain.
Preferably, in described step (5), the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:(80-120).
Preferably, in described step (5), fermentation temperature is 26 ℃, ferments 15 days.
Beneficial effect: mulberries fermentation process technique provided by the invention is simple, with respect to prior art, can significantly reduce the loss of active ingredient in mulberries, and can not affect its antioxygenic property.
Accompanying drawing explanation
Fig. 1 is lactobacillus growth curve map of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing, the present invention is made and being further illustrated.
Embodiment 1:
Mulberries fermentation process:
(1) get mulberries 100g, clean, squeeze the juice, by filtered through gauze twice, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal 5 minutes of 1000 turn/min, get supernatant, and 0.22 μ m filtering with microporous membrane, obtains dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with the phosphate buffer dilution of pH=6.2, in the volume ratio of dense mulberry juice and phosphate buffer, obtain concentration and be rare mulberry juice of 0.625%;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:800, and 20 ℃ of cultivation temperature are cultivated 200 minutes, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:80, and fermentation temperature is 20 ℃, ferments 10 days, filters, and obtains.
In step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
Get peptone 10g, powdered beef 5g, dusty yeast 4g, glucose 20g, tween 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, Triammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.05g, agar powder 15g, join in 1000ml distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 15min, obtain.
Embodiment 2:
Mulberries fermentation process:
(1) get mulberries 100g, clean, squeeze the juice, by filtered through gauze twice, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal 15 minutes of 3000 turn/min, get supernatant, and 0.22 μ m filtering with microporous membrane, obtains dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with the phosphate buffer dilution of pH=6.2, in the volume ratio of dense mulberry juice and phosphate buffer, obtain concentration and be rare mulberry juice of 2.500%;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:1200, and 30 ℃ of cultivation temperature are cultivated 500 minutes, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:120, and fermentation temperature is 30 ℃, ferments 20 days, filters, and obtains.
In step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
Get peptone 10g, powdered beef 5g, dusty yeast 4g, glucose 20g, tween 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, Triammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.05g, agar powder 15g, join in 1000ml distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 20min, obtain.
Embodiment 3:
Mulberries fermentation process:
(1) get mulberries 100g, clean, squeeze the juice, by filtered through gauze twice, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal 10 minutes of 2000 turn/min, get supernatant, and 0.22 μ m filtering with microporous membrane, obtains dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with the phosphate buffer dilution of pH=6.2, in the volume ratio of dense mulberry juice and phosphate buffer, obtain concentration and be rare mulberry juice of 1%;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:1000, and 26 ℃ of cultivation temperature are cultivated 350 minutes, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:100, and fermentation temperature is 26 ℃, ferments 15 days, filters, and obtains.
In step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
Get peptone 10g, powdered beef 5g, dusty yeast 4g, glucose 20g, tween 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, Triammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.05g, agar powder 15g, join in 1000ml distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 18min, obtain.
Embodiment 4:
Mulberries fermentation process:
(1) get mulberries 100g, clean, squeeze the juice, by filtered through gauze twice, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal 8 minutes of 1500 turn/min, get supernatant, and 0.22 μ m filtering with microporous membrane, obtains dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with the phosphate buffer dilution of pH=6.2, in the volume ratio of dense mulberry juice and phosphate buffer, obtain concentration and be rare mulberry juice of 1.25%;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:900, and 22 ℃ of cultivation temperature are cultivated 300 minutes, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:90, and fermentation temperature is 28 ℃, ferments 18 days, filters, and obtains.
In step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
Get peptone 10g, powdered beef 5g, dusty yeast 4g, glucose 20g, tween 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, Triammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.05g, agar powder 15g, join in 1000ml distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 16min, obtain.
Embodiment 5:
Mulberries fermentation process:
(1) get mulberries 100g, clean, squeeze the juice, by filtered through gauze twice, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal 12 minutes of 2500 turn/min, get supernatant, and 0.22 μ m filtering with microporous membrane, obtains dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with the phosphate buffer dilution of pH=6.2, in the volume ratio of dense mulberry juice and phosphate buffer, obtain concentration and be rare mulberry juice of 0.83%;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:1100, and 28 ℃ of cultivation temperature are cultivated 400 minutes, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:110, and fermentation temperature is 22 ℃, ferments 12 days, filters, and obtains.
In step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
Get peptone 10g, powdered beef 5g, dusty yeast 4g, glucose 20g, tween 2g, dipotassium hydrogen phosphate 2g, sodium acetate 5g, Triammonium citrate 2g, magnesium sulfate 0.2g, manganese sulfate 0.05g, agar powder 15g, join in 1000ml distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 18min, obtain.
Experimental example
Mulberry juice after bifidobacterium fermentation, refers on the basis of embodiment of the present invention 1-5 zymotechnique and condition, only with Bifidobacterium bacterium, replaces Bacillus acidi lactici, prepared fermentation mulberry juice;
Mulberry juice after streptococcus thermophilus fermentation, refers on the basis of embodiment of the present invention 1-5 zymotechnique and condition, only with streptococcus thermophilus bacterium, replaces Bacillus acidi lactici, prepared fermentation mulberry juice;
One, before and after fermentation, anthocyanidin content, DPPH clearance rate and Fe in mulberry juice
2+the variation of chelation percent
1, method
1.1 high phase liquid chromatography detect anthocyanidin content in mulberry juice
Accurately take anthocyanidin standard items some, add 1% methanol hydrochloride solution, being mixed with concentration is 4mg/mL, and 0.22 μ m membrane filtration, gets respectively 0.01mL, 0.05mL, and 0.1mL, 0.2mL, 0.4mL is diluted to 1mL, gets 20 μ L sample introductions, high-performance liquid chromatogram determination.Chromatographic condition: mobile phase 4% phosphoric acid: acetonitrile (v/v)=88:12 (pH=3.6), wavelength 520nm, flow velocity 0.7166mL/min, take concentration as abscissa, and peak area is ordinate, obtains calibration curve.Mulberry juice before the fermentation of same method and condition sample introduction after rare mulberry juice, lactobacillus fermentation of the present invention, after bifidobacterium fermentation and after streptococcus thermophilus fermentation, obtains peak area, and substitution calibration curve, calculates wherein anthocyanidin content.
1.2 detect the variation of fermentation front and back to DPPH clearance rate
Take a certain amount of DPPH(1,1-diphenyl-2-trinitrophenyl-hydrazine), with absolute ethyl alcohol, be mixed with the DPPH solution of 0.04mg/mL.Get respectively the front rare mulberry juice of 2mL embodiment of the present invention 1-5 gained fermentation and the rear mulberry juice solution of fermentation, and mulberry juice solution after bifidobacterium fermentation and after streptococcus thermophilus fermentation, add 2mL DPPH solution, mix, room temperature is placed after 30min, the centrifugal 10min of 5000r/min.Get supernatant and in 517nm place, survey light absorption value.Sample calculates with following formula the clearance rate of DPPH free radical:
A
0: the light absorption value of 2mL absolute ethyl alcohol+2mL DPPH solution;
A
1: the light absorption value of 2mL sample solution+2mL DPPH solution;
A
2: the light absorption value of 2mL sample solution+2mL absolute ethyl alcohol.
1.3 detect fermentation front and back Fe
2+the variation of chelating ability
Get respectively the front rare mulberry juice of 3mL embodiment of the present invention 1-5 gained fermentation and the rear mulberry juice solution of fermentation, and mulberry juice solution after bifidobacterium fermentation and after streptococcus thermophilus bacterium fermentation, add the FeCl2 solution 0.05ml of 2mmol/L and the luxuriant and rich with fragrance Lip river piperazine solution of 5mmol/L, after thermal agitation, room temperature is placed 10min, surveys light absorption value in 562nm place.Sample is to Fe
2+chelation percent computing formula as follows:
A
0: the light absorption value in 3mL distilled water surrogate response system after sample solution;
A
1: the reacted light absorption value of sample solution;
A
2: FeCl in the distilled water surrogate response system of 0.05mL
2light absorption value after solution.
2, result
Anthocyanidin content in mulberry juice before and after 2.1 fermentations
Anthocyanidin content (mg/ml) in mulberry juice before and after table 1 fermentation
Note: with fermentation before compare, * P<0.05
As seen from the above table, gained mulberry juice of the present invention, compares before fermentation, and after fermentation, the content of anthocyanidin all decreases, but all there is no significant difference.And with the mulberry juice of Bifidobacterium and streptococcus thermophilus fermentation, compare with before fermentation, the anthocyanidin content after fermentation significantly reduces, and has significant difference.
Before and after 2.1 fermentations, mulberry juice changes the clearance rate of DPPH
Before and after table 2 fermentation, mulberry juice changes (%) to the clearance rate of DPPH
Note: with fermentation before compare, * P<0.05
As seen from the above table, gained mulberry juice of the present invention, compares before fermentation, and the clearance rate to DPPH after fermentation all decreases, but all there is no significant difference.And with the mulberry juice of Bifidobacterium and streptococcus thermophilus fermentation, compare with before fermentation, after fermentation, the clearance rate of DPPH is significantly reduced, there is significant difference.
Before and after 2.2 fermentations, mulberry juice is to Fe
2+chelation percent changes
Before and after table 3 fermentation, mulberry juice is to Fe
2+chelation percent changes (%)
Note: with fermentation before compare, * P<0.05
As seen from the above table, gained mulberry juice of the present invention, compares before fermentation, Fe after fermentation
2+chelation percent all decreases, but all there is no significant difference.And with the mulberry juice of Bifidobacterium and streptococcus thermophilus fermentation, compare with before fermentation, Fe after fermentation
2+chelation percent significantly reduces, and has significant difference.
In sum, lactobacillus fermentation gained mulberry juice of the present invention, compares before fermentation, and anthocyanidin content is substantially unchanged, to the clearance rate of DPPH and to Fe
2+chelation percent all decreases, but changes without conspicuousness, and therefore, the antioxygenic property of gained mulberry juice is without marked change.Compare with the fermentation of streptococcus thermophilus bacterium with Bifidobacterium, lactobacillus fermentation can not affect the antioxygenic property of mulberry juice.
Two, the selection of Bacillus acidi lactici incubation time
By the inventive method, take Bacillus acidi lactici and bacteria culture media volume ratio as 1:1000 ratio inoculating lactobacillus, respectively at 0min, 125min, 265min, 420min, 490min, 535min, 563min, 586min, 610min, 624min, 640min, 660min, 680min, 700min, 720min, get bacterium liquid, it is as shown in the table that 600nm place records OD Value Data:
Table 4600nm place records different incubation time OD values
Data in application table, take fermentation time as abscissa, and the 600nm place absorbance value of take is prepared lactobacillus growth curve as ordinate.Result is as shown in Figure of description Fig. 1.
According to the difference of growth of microorganism speed, generally growth curve can be divided into lag phase, logarithmic phase, stationary phase and decline phase.The present invention's lactobacillus growth curve map used as shown in Figure 1, as seen from the figure, about the interval Bacillus acidi lactici of inoculation 200～500min, in logarithmic growth district, its speed of growth is the fastest, fermentation for follow-up mulberry juice has optimum effect, so incubation time is selected 200-500min.
Claims (6)
1. a mulberries fermentation process, is characterized in that: it comprises the following steps:
(1) get mulberries, clean, squeeze the juice, filter, obtain mulberry juice;
(2) get above-mentioned mulberry juice, centrifugal, get supernatant liquid filtering, obtain dense mulberry juice;
(3) get above-mentioned dense mulberry juice, with phosphate buffer dilution, obtain rare mulberry juice;
(4) Bacillus acidi lactici is joined in the bacteria culture media that contains dusty yeast and cultivated, must cultivate bacterium liquid;
(5) above-mentioned cultivation bacterium liquid is inoculated in the rare mulberry juice of step (3) gained and is fermented, fermentation temperature is 20-30 ℃, and fermentation 10-20 days, filters, and obtains.
2. a kind of mulberries fermentation process according to claim 1, is characterized in that: in described step (2), centrifugal speed is turn/min of 1000-3000, and centrifugation time is 5-15 minute; Filter the filtering with microporous membrane that adopts 0.22 μ m.
3. a kind of mulberries fermentation process according to claim 1, is characterized in that: in described step (3), in the volume ratio of dense mulberry juice and phosphate buffer, the concentration of described rare mulberry juice is 0.625%-2.500%; The pH=6.8 of described phosphate buffer.
4. a kind of mulberries fermentation process according to claim 1, is characterized in that: in described step (4), the volume ratio of Bacillus acidi lactici and bacteria culture media is 1:(800-1200); Cultivation temperature is 20-30 ℃; Incubation time is 200-500 minute.
5. a kind of mulberries fermentation process according to claim 1, is characterized in that: in described step (4), the preparation method of the bacteria culture media that contains dusty yeast is as follows:
In weight portion, get 10 parts of peptones, 5 parts of powdered beefs, 4 parts of dusty yeasts, 20 parts of glucose, 2 parts of tweens, 2 parts of dipotassium hydrogen phosphates, 5 parts of sodium acetates, 2 parts of Triammonium citrates, 0.2 part, magnesium sulfate, 0.05 part of manganese sulfate, 15 parts of agar powders, join in 1000 parts of distilled water, heating for dissolving, regulating pH is 6.2, after packing, 121 ℃ of autoclaving 15min-20min, obtain.
6. a kind of mulberries fermentation process according to claim 1, is characterized in that: in described step (5), the volume ratio of cultivating bacterium liquid and rare mulberry juice is 1:(80-120).
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| CN104031792A (en) * | 2014-05-08 | 2014-09-10 | 贾秉堂 | Mulberry health-care wine and preparation method thereof |
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| CN104629984A (en) * | 2014-12-25 | 2015-05-20 | 田景振 | Composite fruit probiotic undecanted wine and preparation method thereof |
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| CN106615100A (en) * | 2016-10-19 | 2017-05-10 | 西华大学 | Preparation method of lactic acid beverage containing highland barley and mulberries |
| CN108244449A (en) * | 2018-03-13 | 2018-07-06 | 重庆拜月食品科技有限公司 | Anioxidant phytochemicals and its application in food fresh keeping |
| CN108244449B (en) * | 2018-03-13 | 2021-06-15 | 夏津圣树源农业有限公司 | Plant antioxidant and application thereof in food preservation |
| CN108315150A (en) * | 2018-04-24 | 2018-07-24 | 唐山启森农业科技有限公司 | A kind of brewing manufacture craft of morat |
| CN109007498A (en) * | 2018-07-28 | 2018-12-18 | 普定县真源农业开发有限公司 | A kind of preparation method of mulberry juice |
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