CN105455135B - A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke - Google Patents
A kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke Download PDFInfo
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- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 71
- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 71
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
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- 229940029339 inulin Drugs 0.000 description 9
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Classifications
-
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of preparation method of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke, this method successively by jerusalem artichoke pre-treatment, fruits and vegetables pre-treatment, mixing preparation, fermentation, step is allocated etc. with functional sweetener.According to the inventive method can obtain in a short time a low sugar, without alcohol, rich in the beneficiating ingredient such as prebiotics and dietary fiber, the novel compound fruit and vegetable ferment for having fruity and lactic fermentation flavor concurrently, integrating nutrition and health care.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of making side of No. 9 fruits and vegetables composite enzymes of no alcohol south jerusalem artichoke
Method.
Background technology
Jerusalem artichoke also known as Jerusalem artichoke, five-pointed star grass, Jerusalem artichoke, are a kind of composite family, Helianthus perennial root herbaceous plant.Chrysanthemum
Taro nutritive value enriches, and is both the important source material of industry and food, can also do animal forage grass, be claimed by FAO (Food and Agriculture Organization of the United Nation) official
For " 21 century people and animals share crop ".The main component of jerusalem artichoke is inulin, greatly containing about 15%-20% inulin in fresh jerusalem artichoke stem tuber,
Account for the 70%-80% of jerusalem artichoke dry weight.Inulin also known as synanthrin, mainly it is made up of different polymerization degree levulan, the Ministry of Public Health in 2009
Approval inulin is new food resource, and the Ministry of Public Health in 2012 announces raw material of the increase jerusalem artichoke as new resource food synanthrin.Synanthrin is
The mixture of a kind of natural levulan, is good prebiotics, and the most diffluent dietary fiber having now been found that, has and increases
Probiotics in human body is grown, suppresses spoilage organisms, promote functions of intestines and stomach, prevention intestinal canal tumour, treatment constipation, reduction blood fat, control blood
The multiple efficacies such as sugar, cosmetic slimming.
The processing of jerusalem artichoke at present mainly produces inulin, and then obtains FOS and high fructose syrup.Domestic inulin production
Technique is ripe not enough, and obtaining high-purity inulin, not only cost is high, and has certain difficulty, hinders China jerusalem artichoke significantly
Industrialized development.Therefore, it is the important of promotion jerusalem artichoke development that diversification development and utilization is carried out to jerusalem artichoke, obtains Diversified Products
Approach.Jerusalem artichoke fruits and vegetables composite enzyme is produced by biological processing using jerusalem artichoke and fruits and vegetables as raw material, can not only be fully retained jerusalem artichoke and
Nutrition and health care function factor in fruits and vegetables, while a large amount of bioactive substances can also be produced, it is that high added value is carried out to jerusalem artichoke
The important channel of processing.Largely reported on pectase, but do not had unified production and product standard also at present, it is existing
Some defects also be present in preparation method：1) fermentation time is grown, and fermentation process can not control；2) ethanol content is high, and ethanol production is not
Can control；3) high-temperature process, high-temperature sterilization, health factor loss of biological activity in fruits and vegetables is made；4) sugared content in finished product
It is too high；5) without probiotics or negligible amounts in finished product.Therefore, existing ferment production technology is improved and formulates unification
The problem of standard is those skilled in the art's concern.
The content of the invention
Problem present in unification utilization and pectase processing in being processed for current jerusalem artichoke to jerusalem artichoke, the present invention
Propose a kind of preparation method of no alcohol jerusalem artichoke fruits and vegetables composite enzyme.Using this method can produce low sugar, without alcohol, it is in good taste,
Unique flavor, rich in functional component, integrate the high-quality compound fruit and vegetable ferment of nutrition and health care.
The purpose of the present invention is achieved in the following ways：
A kind of preparation method of no alcohol jerusalem artichoke fruits and vegetables composite enzyme, this method comprise the following steps：
1) jerusalem artichoke pre-treatment：Southern jerusalem artichoke No. 9 is crushed, mashing, add degerming water to be heat-treated after diluting in jerusalem artichoke slurries；
2) fruits and vegetables pre-treatment：Mixing fruits and vegetables are crushed, are beaten, are then sterilized with ultrasonication；
3) mixing preparation：The jerusalem artichoke slurry of heat treatment is cooled to 25 DEG C~30 DEG C, is well mixed, adds with the fruit, vegetable juice of sterilization
Add compound pectinase, digest 40min~60min at 25 DEG C~30 DEG C, then add lactose 0.5%~1%, calcium carbonate 0.2%
~0.4% is well mixed, with sodium acid carbonate or lemon acid for adjusting pH to 6.0~6.5, the jerusalem artichoke mixed and fruit, vegetable juice；
4) ferment：The jerusalem artichoke of mixing and fruit, vegetable juice are put into the container of oxygen barrier fermentation, are warming up to 38 DEG C~42 DEG C immediately,
Add mixed bacteria and carry out first time fermentation, when pH reduces by 1.0~1.5, be cooled to 25 DEG C~30 DEG C immediately, add other one
Mixed bacteria carries out second and fermented, and when content of reducing sugar is less than 5g/L, is cooled to 5 DEG C~10 DEG C rapidly and terminates fermentation, and
Deposit at this temperature 5~8 days and carry out after fermentation, then carry out slag-liquid separation with 200~400 mesh filter-cloth filterings；
5) allocate：Functional sweetener is added to be seasoned, and in the case where sterile, temperature is 0 DEG C~10 DEG C of cryogenic conditions
Carry out homogenization, homogenization pressure 20MPa~30MPa；
6) store：Aseptically dispense, seal, refrigerated at 0 DEG C~4 DEG C.
Species of jeruselem artichoke used is southern jerusalem artichoke No. 9 in step 1), and particularly preferred stem tuber is big, juice is abundant, inulin concentration is high, complete
Whole lossless, disease-free jerusalem artichoke；Jerusalem artichoke slurries add degerming water dilution ratio to be 1:1~1:2(v/v)；It is hot after jerusalem artichoke slurry dilution
Processing method is specially：80 DEG C~90 DEG C are heated up to, and 90min is kept in this temperature.
Fruits and vegetables described in step 2) are made up of more than five kinds fruits and vegetables, wherein, vegetables at least two, and must have
Tomato；Vegetables include ternip, carrot, tomato, cucumber, Chinese cabbage, celery；Fruit includes apple, muskmelon, "Hami" melon, west
Melon, grape, blueberry, strawberry, blackberry, blueberry, citrus, sweet tea shaddock.
Ultrasonic processing method is in step 2)：Ultrasonic frequency 50kHz~70kHz, ultrasonic time 20min~30min.
Jerusalem artichoke slurry and fruit, vegetable juice mixed volume ratio are 1 in step 3):2~1:3.
Compound pectinase contains polygalacturonase 30%~35%, pectinesterase 40%~45%, fruit in step 3)
Glue lyases 10%~15%, amylase 10%~15%, addition are 40mg/L~50mg/L.
Step 4) interval aerobe fermentation container is preferably water seal pickle jar, ensures oxygen-free environment during the fermentation.
Mixed bacteria used in fermentation is lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder for the first time in step 4), two bacterium
Mixed weight ratio be 1:4~1:8, addition is that jerusalem artichoke and fruits and vegetables mix the 1%~3% of slurry weight, first time fermentation time
For 1~2 day.
Mixed bacteria used in second of fermentation is Lactobacillus plantarum and lactobacillus acidophilus freeze-drying powder in step 4), and two bacterium mix
It is 2 to close part by weight:1~4:1, addition is that jerusalem artichoke and fruits and vegetables mix the 2%~4% of slurry weight, second of fermentation time be 7~
10 days.
Allotment is L-arabinose and xylitol with functional sweetener in step 5), its addition be respectively 10g/L~
15g/L and 20g/L~30g/L, homogenization pressure are preferably 20MPa~30MPa.
Aseptically dispense, seal after above-mentioned adaptation step, the stored under refrigeration at 0 DEG C~4 DEG C, ensure that wherein beneficial
The quality and quantity of raw bacterium viable bacteria.
The present invention is enriched with preferable juice without alcohol jerusalem artichoke fruits and vegetables composite enzyme preparation method, given off a strong fragrance, inulin concentration
High and big stem tuber jerusalem artichoke be raw material, be particularly on the south jerusalem artichoke No. 9 be raw material, other compound fruits and vegetables, can be obtained through lactobacillus-fermented
Fruity is prominent, tart flavour is soft, mouthfeel coordinate and with better nutritivity value and healthcare function compound fruit and vegetable ferment.In jerusalem artichoke
Containing a large amount of synanthrin, synanthrin is prebiotics and soluble dietary fiber, makes ferment with jerusalem artichoke compound fruit and vegetable, can not only carry significantly
High probiotics quality and quantity, it can also increase the content of wherein functional mass, make it have stronger healthcare function.It is right before fermentation
Jerusalem artichoke is beaten and is heat-treated, and synanthrin farthest can be extracted；Ultrasonication is carried out after fruit and vegetable pulping, is avoided
Influence of the high temperature sterilization to its its nutritional ingredient；Add lactose and calcium carbonate in pulp processing, and with sodium acid carbonate or lemon
Acid adjusts its pH in particular range, and optimal pH environment is provided to lactic acid bacteria, can promote the growth of lactic acid bacteria, improves lactic acid bacteria
Survival rate and quantity in fermentation；Entered using lactobacillus bulgaricus and streptococcus thermophilus mixed bacteria at 38 DEG C~42 DEG C
Row is fermented for the first time, and it can be made quickly to turn into the growth that dominant bacteria suppresses other microorganisms；Utilize Lactobacillus plantarum and acidophilus
Lactobacillus mixed bacteria carries out second at 25 DEG C~30 DEG C and fermented, and can assign the flavor of product fine, make lactic fermentation quick
And thoroughly；Under anaerobic carry out multi-cultur es, stage by stage, temperature controlled fermentation, be substantially shorter fermentation time and reach low sugar, nothing
The purpose of alcohol；Arabinose and xylitol are added, mouthfeel is improved and adds functional component；Deepfreeze, it ensure that wherein
The quality and quantity of probiotics viable bacteria.According to the inventive method can obtain in a short time a low sugar, without alcohol, mouthfeel coordinate,
Unique flavor, the novel compound fruit and vegetable ferment rich in functional component.
Embodiment
The present invention is described in further detail for the embodiment provided below in conjunction with inventor.
Embodiment 1：
From complete, lossless southern No. 9 jerusalem artichokes of jerusalem artichoke (being purchased from Jiangsu Bi Qingyuan marine organisms Science and Technology Ltd.) 5kg,
Cull fruit is rejected, impurity is removed, is cleaned up with water, crushes and is beaten；Add degerming water 3L according to volume ratio 1:1 is diluted,
80 DEG C are then heated to, stirs and keeps 90min.Take tomato 1kg, ternip 1kg, Chinese cabbage 1kg, apple 4kg, muskmelon
4kg, blueberry 4kg, are cleaned up with water, dried, crushed, are beaten；Then handled, supersonic frequency 50kHz, surpassed with ultrasonic wave
Sonication times 30min.The jerusalem artichoke slurry of heat treatment is cooled to 25 DEG C, takes 5L jerusalem artichokes slurry, the fruits and vegetables of 10L ultrasonications
Slurry, both are well mixed；Adding compound pectinase 0.6g, (compound pectinase is pectase EX, purchased from Shanghai outstanding person's rabbit industry and trade
Co., Ltd), digest 60min at 25 DEG C；Then lactose 75g (being purchased from Beijing Niu Te bio tech ltd), carbon are added
Sour calcium 30g, and adjust pH to 6.0 with sodium acid carbonate.The jerusalem artichoke of mixing and fruit, vegetable juice are loaded into water seal pickle jar (filling), immediately
38 DEG C are warming up to, (addition is that jerusalem artichoke and fruits and vegetables mix slurry by addition lactobacillus bulgaricus and streptococcus thermophilus freeze-dried powder 150g
The 1% of weight, two bacterium part by weight 1:4, Tong Pai Shanghai bio tech ltd) carry out first time fermentation；PH is reduced after 1 day
1.1,25 DEG C are cooled to immediately, and add Lactobacillus plantarum and lactobacillus acidophilus freeze-drying powder 300g (addition is jerusalem artichoke and fruits and vegetables
Mix the 2% of slurry weight, two bacterium part by weight 2:1, Tong Pai Shanghai bio tech ltd) carry out second of fermentation；After 7 days also
Raw sugar content 4.8g/L, 5 DEG C are cooled to rapidly and terminates fermentation, and deposit at this temperature 5 days and carry out after fermentation；Then with 200
Mesh filter-cloth filtering carries out slag-liquid separation.Functional sweetener arabinose 150g is added in the zymotic fluid of separation (purchased from north
Jing Niute bio tech ltd) and xylitol 300g (being purchased from Beijing Niu Te bio tech ltd) be seasoned,
And it is sterile, carry out homogenization, homogenization pressure 20MPa under the conditions of 0 DEG C~5 DEG C.Finally aseptically dispense, seal,
Refrigerated at 4 DEG C.
The test index that jerusalem artichoke fruits and vegetables composite enzyme is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Claret, it is bright in colour；
Taste：Tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated, long times of aftertaste；
Fragrance：The smell of fruits is very sweet, fragrance is pure and fresh pure；
Style：With fruity and lactic fermentation flavor, unique style.
2. physical and chemical index
Alcoholic strength：(20 DEG C, V/V) 0%；Reduced sugar：4.8g/L；Total reducing sugar：48.5g/L；Total acid：14.32g/L；pH：
3.55；Content of lactic acid bacteria：More than 1.0 × 108cfu/mL；4 DEG C refrigeration 30 days after content of lactic acid bacteria：More than 1.0 × 107cfu/mL
3. microbiological indicator
Coliform/(MPN/100mL) is without detection；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection
Embodiment 2：
From complete, lossless southern No. 9 jerusalem artichoke 9kg of jerusalem artichoke, cull fruit is rejected, impurity is removed, is cleaned up with water, is crushed simultaneously
Mashing；Add degerming water 10L according to volume ratio 1:2 are diluted, and are then heated to 90 DEG C, stir and keep 90min.Take west
Red persimmon 6kg, carrot 3kg, cucumber 3kg, blackberry, blueberry 20kg, watermelon 20kg, strawberry 20kg, are cleaned up with water, dried, crushed, beaten
Slurry；Then handled with ultrasonic wave, supersonic frequency 70kHz, ultrasonic treatment time 20min.The jerusalem artichoke slurry of heat treatment is cold
But to 30 DEG C, 15L jerusalem artichokes slurry, the fruit, vegetable juice of 45L ultrasonications is taken, both are well mixed；Add compound pectinase 3g
(50mg/L, compound pectinase is pectase EX, purchased from Shanghai Jie Tu Trade Co., Ltd.s), 40min is digested at 30 DEG C；Then
Add lactose 600g (be purchased from Beijing Niu Te bio tech ltd), calcium carbonate 240g, and with sodium acid carbonate regulation pH to
6.5.The jerusalem artichoke of mixing and fruit, vegetable juice are loaded into water seal pickle jar (filling), are warming up to 42 DEG C immediately, adds bulgarian milk bar
(addition is that jerusalem artichoke and fruits and vegetables mix the 2% of slurry weight, two bacterium part by weight 1 by bacterium and streptococcus thermophilus freeze-dried powder 1200g:8, purchase
From in Tong Pai Shanghai bio tech ltd) carry out first time fermentation；PH reduces by 1.5 after 2 days, is cooled to 30 DEG C immediately, and
(addition is that jerusalem artichoke and fruits and vegetables mix the 3% of slurry weight, two bacterium weight by addition Lactobacillus plantarum and lactobacillus acidophilus freeze-drying powder 1800g
Amount ratio 4:1, purchased from Tong Pai Shanghai bio tech ltd) carry out second of fermentation；Content of reducing sugar 3.4g/ after 10 days
L, 10 DEG C are cooled to rapidly and terminates fermentation, and deposit at this temperature 8 days and carry out after fermentation；Then entered with 400 mesh filter-cloth filterings
Row slag-liquid separation.Functional sweetener arabinose 900g is added in the zymotic fluid of separation (purchased from the special biological section of Beijing knob
Skill Co., Ltd) and xylitol 1800g (being purchased from Beijing Niu Te bio tech ltd) be seasoned, and it is sterile, 5 DEG C
Homogenization, homogenization pressure 30MPa are carried out under the conditions of~10 DEG C.Finally aseptically dispense, seal, carried out at 0 DEG C
Refrigeration.
The test index that jerusalem artichoke fruits and vegetables composite enzyme is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Pink, it is bright in colour；
Taste：Tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated, long times of aftertaste；
Fragrance：The smell of fruits is very sweet, fragrance is pure and fresh pure；
Style：With fruity and lactic fermentation flavor, unique style.
2. physical and chemical index
Alcoholic strength (20 DEG C, V/V) 0%；Reduced sugar 3.4g/L；Total reducing sugar 46.5g/L；Total acid：15.35g/L；pH：3.63；Breast
Sour bacterial content：More than 1.0 × 108cfu/mL；0 DEG C refrigeration 30 days after content of lactic acid bacteria：More than 1.0 × 107cfu/mL
3. microbiological indicator
Coliform/(MPN/100mL) is without detection；
Pathogenic entero becteria (salmonella, Shigella, staphylococcus aureus) is without detection.
Claims (8)
1. the preparation method of No. 9 fruits and vegetables composite enzymes of a kind of no alcohol south jerusalem artichoke, it is characterised in that this method comprises the following steps：
1) jerusalem artichoke pre-treatment：Southern jerusalem artichoke No. 9 is crushed, mashing, add degerming water to be heat-treated after diluting in jerusalem artichoke slurries；2) fruits and vegetables
Pre-treatment：Mixing fruits and vegetables are crushed, are beaten, are then sterilized with ultrasonication；3) mixing preparation：The jerusalem artichoke of heat treatment is starched
25 DEG C~30 DEG C are cooled to, is well mixed with the fruit, vegetable juice of sterilization, adds compound pectinase, 40min is digested at 25 DEG C~30 DEG C
~60min, then addition lactose 0.5%~1%, calcium carbonate 0.2%~0.4% are well mixed, with sodium acid carbonate or citric acid
Adjust pH to 6.0~6.5, the jerusalem artichoke mixed and fruit, vegetable juice；4) ferment：The jerusalem artichoke of mixing and fruit, vegetable juice are put into oxygen barrier
In the container of fermentation, 38 DEG C~42 DEG C are warming up to immediately, mixed bacteria is added and carries out first time fermentation, when pH reduces by 1.0~1.5
When, 25 DEG C~30 DEG C are cooled to immediately, are added an other mixed bacteria and are carried out second of fermentation, when content of reducing sugar is less than 5g/L
When, be cooled to 5 DEG C~10 DEG C rapidly and terminate fermentation, and deposit at this temperature 5~8 days and carry out after fermentation, then with 200~
400 mesh filter-cloth filterings carry out slag-liquid separation；Wherein, mixed bacteria used in fermentation is lactobacillus bulgaricus and thermophilic chain for the first time
Coccus freeze-dried powder, the mixed weight ratio of two bacterium is 1:4~1:8, addition is that jerusalem artichoke and fruits and vegetables mix the 1%~3% of slurry weight,
First time fermentation time is 1~2 day；Mixed bacteria used in second fermentation is Lactobacillus plantarum and lactobacillus acidophilus freeze-drying powder,
The mixed weight ratio of two bacterium is 2:1~4:1, addition is that jerusalem artichoke and fruits and vegetables mix the 2%~4% of slurry weight, second of fermentation
Time is 7~10 days;5) allocate：Functional sweetener is added to be seasoned, and in the low temperature that sterile, temperature is 0 DEG C~10 DEG C
Under the conditions of carry out homogenization, homogenization pressure 20MPa~30Mpa；6) store：Aseptically dispense, seal, 0 DEG C~
Refrigerated at 4 DEG C.
2. preparation method as claimed in claim 1, it is characterised in that jerusalem artichoke slurries add the degerming water dilution ratio to be in step 1)
1:1~1:2(v/v)；Heat treatment method is specially after jerusalem artichoke slurry dilution：80 DEG C~90 DEG C are heated up to, and is kept in this temperature
90min。
3. preparation method as claimed in claim 1, it is characterised in that fruits and vegetables described in step 2) by more than five kinds fruit and
Vegetables form, wherein, vegetables at least two, and must have tomato；Vegetables include ternip, carrot, tomato, cucumber, white
Dish, celery；Fruit includes apple, muskmelon, "Hami" melon, watermelon, grape, blueberry, strawberry, blackberry, blueberry, citrus, sweet tea shaddock.
4. preparation method as claimed in claim 1, it is characterised in that ultrasonic processing method is in step 2)：Ultrasonic wave frequency
Rate 50kHz~70kHz, ultrasonic time 20min~30min.
5. preparation method as claimed in claim 1, it is characterised in that jerusalem artichoke slurry and fruit, vegetable juice mixed volume ratio in step 3)
For 1:2~1:3.
6. preparation method as claimed in claim 1, it is characterised in that compound pectinase contains polygalacturonase in step 3)
Enzyme 30%~35%, pectinesterase 40%~45%, pectin lyase 10%~15%, amylase 10%~15%, addition
For 40mg/L~50mg/L.
7. preparation method as claimed in claim 1, it is characterised in that step 4) interval aerobe fermentation container is water seal pickle jar.
8. preparation method as claimed in claim 1, it is characterised in that in step 5) allotment with functional sweetener be L- I
Uncle's sugar and xylitol, its addition are respectively 10g/L~15g/L and 20g/L~30g/L.
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