CN106306937A - Concentrated fermented mulberry juice and preparation method thereof - Google Patents
Concentrated fermented mulberry juice and preparation method thereof Download PDFInfo
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- CN106306937A CN106306937A CN201610679939.4A CN201610679939A CN106306937A CN 106306937 A CN106306937 A CN 106306937A CN 201610679939 A CN201610679939 A CN 201610679939A CN 106306937 A CN106306937 A CN 106306937A
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- fermentation
- juice
- mulberry juice
- fructus mori
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to concentrated fermented mulberry juice and a preparation method thereof. The concentrated fermented mulberry juice comprises fermented bottom materials and composite fermented strains, wherein the fermented bottom materials comprise concentrated mulberry juice, water, glucose and a yeast extract; and the composite fermented strains are a mixture of lactobacillus plantarum freeze-dried powder, bifidobacterium lactis freeze-dried powder and lactobacillus acidophilus freeze-dried powder. According to the concentrated fermented mulberry juice and the preparation method thereof disclosed by the invention, the concentrated mulberry juice is selected as a fermented raw material, so that limits of a production place and high-cost transportation are avoided, and large-scale production can be realized in different regions; the concentrated mulberry juice has high-permeation and high-acid effects, so that the growth of microorganisms is restrained, and under the condition that no preservatives are added, the quality guarantee period of 6 months or long can be maintained; the fermented concentrated mulberry juice is combined with the lactobacillus plantarum, the bifidobacterium lactis and the lactobacillus acidophilus, so that beneficial effects are exerted to microecological balance in bodies; and the preparation method disclosed by the invention is simple to operate and mild in conditions, and cost reduction, popularization and production are facilitated.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of concentration fermentation mulberry juice and preparation method thereof.
Background technology
Fructus Mori make again Fructus Mori, are the mature fruits of mulberry.Medicinal to Fructus Mori in the multiple medicine ancient books and records such as Compendium of Material Medica
Being worth and usage has detailed elaboration, Fructus Mori is sweet in flavor and cold in property, have the liver and the kidney tonifying, promote the production of body fluid moisturize, the effect such as black hair improving eyesight.Sorosis
Since time immemorial be exactly the common people frequently with a kind of diuresis, health care, the fresh fruit relieved summer heat, its special efficacy on the books in Compendium of Materia Medica.
Fructus Mori contains abundant reducing sugar, organic acid, vitamin and various mineral and anthocyanidin and resveratrol etc.
Functional component, such as the nutritional labeling of every 100 grams of Fructus Mori (purple, red): energy 48 kilocalories, 1.6 grams of protein, 0.4 gram of carbon water of fat
Compound 12.9 grams, dietary fiber 3.3 grams, 3-Hydroxyretinol microgram, carotene 20 microgram, 0.05 milligram of riboflavin, vitamin
E12.78 milligram, calcium 30 milligrams, P33 milligram, 32 milligrams of potassium, 1.9 milligrams of sodium, ferrum 0.3 milligram, 0.25 milligram of zinc, selenium 6.5 are micro-
Gram, copper 0.06 milligram, 0.29 milligram of manganese.
Often eat and be conducive to improving body immunity, slow down aging, looks improving and the skin nourishing etc..As the fatty acid in Fructus Mori has
Reduce fat, reduce blood fat, prevent the effects such as sclerosis of blood vessels；Fructus Mori contains black hair element, and can make that hair becomes is black and glossy；Fructus Mori
Having and improve skin (including scalp) blood supply, nutrition skin, make skin delicate and black hair etc. acts on, and can slow down aging；Mulberry
Mulberry has immunologic enhancement, can be with cancer-resisting；Fructus Mori master enters Liver and kidney, is apt to nourishing YIN and benefiting blood, promotes the production of body fluid and moisturize, is suitable to Liver and kidney the moon blood
The diseases such as not enough and body fluid deficiency is quenched one's thirst, dryness of the intestine；Often food Fructus Mori can be with improving eyesight, and the symptom etc. that relieving eye strain is dry and astringent is defended by country
Life portion is classified as medicinal and edible food.
Along with going deep into Fructus Mori research, prior art finds that mulberry juice can not only increase the content of vitamin, stablizes Mulberry
Some active component in mulberry juice, such as anthocyanidin etc., can bring substantial amounts of microbial metabolic products and the thalline of inactivation intentionally, to increasing
Strong body immunity has the effect adding brick increasing watt.Juice of Fructus Mori fermentation at present is mainly fermented with yeast or acetic acid bacteria, is used for
Making Fructus Mori alcoholic beverage or vinegar beverage, storage life is limited and contains certain alcoholic content, is suitable for crowd limited.Therefore, as
What allow research and development a kind of healthy and helpful to people and be easy to store concentration fermentation mulberry juice become problem demanding prompt solution.
Summary of the invention
The defect existed in view of above-mentioned prior art, the purpose of the present invention is to propose to a kind of healthy and helpful to people and is easy to storage
Concentration fermentation mulberry juice deposited and preparation method thereof.For achieving the above object, the present invention adopts the following technical scheme that
A kind of concentration fermentation mulberry juice, including fermentation bed material and composite fermentation strain, described fermentation bed material includes concentrating Mulberry
Mulberry juice, water, glucose and yeast extract, wherein, described composite fermentation strain is Lactobacillus plantarum, Bifidobacterium lactis and addicted to acid
The mixture of lactobacillus lyophilized powder.
The present invention concentrates fermentation mulberry juice, further, and described concentration juice of Fructus Mori, water, glucose, yeast extract and multiple
Closing each weight percentages of components of fermented bacterium is,
The present invention concentrates fermentation mulberry juice, and further, described concentration juice of Fructus Mori is non-additive Fructus Mori concentrated solution, its
Solid content is between 55～65%, between total acidity 1.0～1.2%.
The present invention concentrates fermentation mulberry juice, and further, described yeast extract provides nitrogen for the growth of composite fermentation strain
The yeast powder in source or yeast extract.
The present invention concentrates fermentation mulberry juice, further, the most each component ratio in described composite fermentation strain, plants
Thing lactobacillus: Bifidobacterium lactis: bacillus acidophilus is 40:10:10.
Another object of the present invention, also provides for a kind of preparation method concentrating fermentation mulberry juice, including concentrating juice of Fructus Mori dilution
Step, procedure of pH adjustment, fermentation bed material sterilisation step, fermentation step, specific as follows:
Concentrate juice of Fructus Mori dilution step, be diluted to the solid content of 15～20% by concentrating juice of Fructus Mori, preferably 17%, and
Add glucose, yeast extract and water prepare fermentation bed material, described concentration juice of Fructus Mori, water, glucose, yeast extract and multiple
Closing each weight percentages of components of fermented bacterium is, contracting juice of Fructus Mori 10～30%, glucose 2～5%, yeast extract 0～2%,
Composite fermentation strain 0-0.02%, water is surplus；
Procedure of pH adjustment, regulates described fermentation bed material pH to 4.0～5.0 with acid-base modifier；
Fermentation bed material sterilisation step, the fermentation bed material exchanging pH value carries out pasteurization；
Fermentation step, aseptically inoculates composite fermentation strain in fermentation bed material 60～70g/T ratio, it is thus achieved that produce
Thing concentrates fermentation mulberry juice.
The present invention concentrates the preparation method of fermentation mulberry juice, and further, described acid-base modifier includes but not limited to hydrogen
Sodium oxide.
The present invention concentrates the preparation method of fermentation mulberry juice, and further, described fermentation bed material sterilisation step is in temperature
95 DEG C, carry out under the conditions of duration 5min.
The present invention concentrates the preparation method of fermentation mulberry juice, and further, in described fermentation step, fermentation condition is 37 DEG C
Lower cultivation 68～76h, and until pH value be reduced to 3.4～3.8 or total acidity terminate fermentation when reaching 1.6～2.0%.
The present invention concentrates the preparation method of fermentation mulberry juice, further, also includes post-processing step, and described post processing walks
In Zhou, obtained by fermentation step concentrates fermentation mulberry juice product static through 12h at low temperatures, obtains after purification after filtration
Concentrate fermentation mulberry juice.
The present invention concentrates the preparation method of fermentation mulberry juice, further, also includes that fill preserves step, and described fill is protected
Deposit in step, concentration after purification fermentation mulberry juice through 85 DEG C, after sterilization, fill preserves under the conditions of 20 minutes.
By such scheme, the present invention at least have the advantage that the present invention select concentration juice of Fructus Mori as fermentation raw material,
Break away from the place of production and the restriction of high cost transport, can accomplish scale production in each area；Concentrate juice of Fructus Mori Yin Qigao to ooze
Peracid effect thoroughly, it is suppressed that the growth of microorganism, makes the present invention need not add preservative and has more than 6 months shelf-lifves；Send out
The concentration mulberry juice of ferment combines Lactobacillus plantarum, Bifidobacterium lactis and bacillus acidophilus, plays useful to internal microecological balance
Effect；Preparation method of the present invention is simple to operate, mild condition, advantageously reduces cost and promotes production.
Described above is only the general introduction of technical solution of the present invention, in order to better understand the technological means of the present invention,
And can be practiced according to the content of description, after describing in detail such as with presently preferred embodiments of the present invention below.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete description,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments, is not limited to this
Bright scope.Based on embodiments of the invention, those of ordinary skill in the art are obtained under not making creative work premise
The every other embodiment obtained, broadly falls into the scope of protection of the invention.
Have not been reported with lactic acid bacteria fermentation juice of Fructus Mori, the most also have no lactic acid bacteria fermentation juice of Fructus Mori series products.
The present invention selects concentration juice of Fructus Mori as fermentation raw material, has broken away from the place of production and the restriction of high cost transport, can be in each area
Accomplish scale production；Concentrate juice of Fructus Mori because of its Thief zone peracid effect, it is suppressed that the growth of microorganism, so concentrated juice is entered
Row suitably dilution and pH regulator, increase the production with promotion lactic acid bacteria of a small amount of carbon source, so that final products reach higher acidity,
Under higher acidity condition, it is not necessary in the case of adding any preservative, it becomes possible to maintain the shelf-life of more than 6 months.
As the Lactobacillus plantarum of fermentation Main Function bacterium, Bifidobacterium lactis and bacillus acidophilus inherently belong to probiotic bacteria, fermentation
Concentrate mulberry juice and combine Lactobacillus plantarum, Bifidobacterium lactis and bacillus acidophilus, internal microecological balance is played beneficial effect.
The present invention concentrates fermentation mulberry juice, including fermentation bed material and composite fermentation strain.Fermentation bed material includes concentrating Fructus Mori
Juice, water, glucose and yeast extract.This composite fermentation strain is that Lactobacillus plantarum, Bifidobacterium lactis and bacillus acidophilus are frozen
The mixture of dry powder.Concentrating juice of Fructus Mori, water, glucose, yeast extract and each weight percentages of components of composite fermentation strain is:
Contracting juice of Fructus Mori 10～30%, glucose 2～5%, yeast extract 0～2%, composite fermentation strain 0-0.02%, water is surplus.
Above-mentioned concentration juice of Fructus Mori is non-additive Fructus Mori concentrated solution, its solid content between 55～65%, total acidity 1.0～
Between 1.2%.Above-mentioned yeast extract provides yeast powder or the yeast extract in nitrogen source for the growth of composite fermentation strain.Above-mentioned compound
The most each component ratio in fermented bacterium, Lactobacillus plantarum: Bifidobacterium lactis: bacillus acidophilus is 40:10:10.
[embodiment one]
Batching step: add the concentration juice of Fructus Mori of metering in material-compound tank, adds pure water according to the ratio of 1:2.5, adds
Enter the glucose of 3% and the yeast extract of 0.1%, open stirring 150r/min, add 20% sodium hydroxide the most slowly molten
Liquid, controls final pH 4.5.
Sterilisation step: sterilize under the conditions of 95-98 DEG C 5min by dispensing after tune pH, is then cooled to 37 DEG C.
Fermentation step: inoculation compound lactobacillus lyophilizing mycopowder, i.e. Lactobacillus plantarum, Bifidobacterium lactis and bacillus acidophilus are mixed
Compound, ferment under the conditions of 37 DEG C 48h, terminates fermentation, it is thus achieved that tunning when total acidity reaches 1.6%.
Sterilize canned step: tunning static through 12h at low temperatures, removes sediment fraction, and remainder is carried out
85 DEG C, within 20 minutes, keep sterilization, aseptic canning after cooling.
[embodiment two]
Batching step: add the concentration juice of Fructus Mori of metering in material-compound tank, adds pure water according to the ratio of 1:1.5, adds
Enter the glucose of 2% and the yeast extract of 0.2%, open stirring 150r/min, add 20% sodium hydroxide the most slowly molten
Liquid, controls final pH 4.0.
Sterilisation step: sterilize under the conditions of 95 DEG C 5min by dispensing after tune pH, is then cooled to 37 DEG C.
Fermentation step: inoculation compound lactobacillus lyophilizing mycopowder, i.e. Lactobacillus plantarum, Bifidobacterium lactis and bacillus acidophilus are mixed
Compound, ferment under the conditions of 30 DEG C 72h, terminates fermentation, it is thus achieved that tunning when pH value is reduced to 3.4.
Sterilize canned step: tunning static through 12h at low temperatures, removes sediment fraction, and remainder is carried out
85 DEG C, within 20 minutes, keep sterilization, aseptic canning after cooling.
Obviously, those skilled in the art can carry out various change and the modification essence without deviating from the present invention to the present invention
God and scope.So, if these amendments of the present invention and modification belong to the scope of the claims in the present invention and equivalent technologies thereof
Within, then the present invention is also intended to comprise these change and modification.
Claims (10)
1. one kind concentrates fermentation mulberry juice, it is characterised in that: include ferment bed material and composite fermentation strain, described fermentation bed material bag
Including concentration juice of Fructus Mori, water, glucose and yeast extract, wherein, described composite fermentation strain is Lactobacillus plantarum, breast bifid bar
Bacterium and the mixture of lactobacillus acidophilus freeze-drying powder.
2. concentration fermentation mulberry juice as claimed in claim 1, it is characterised in that: described concentration juice of Fructus Mori, water, glucose, ferment
Female extract and each weight percentages of components of composite fermentation strain be,
3. concentration fermentation mulberry juice as claimed in claim 1, it is characterised in that: described concentration juice of Fructus Mori is non-additive Mulberry
Mulberry concentrated solution, its solid content is between 55～65%, between total acidity 1.0～1.2%.
4. concentration fermentation mulberry juice as claimed in claim 1, it is characterised in that: described yeast extract is composite fermentation strain
Growth provides yeast powder or the yeast extract in nitrogen source.
5. concentration fermentation mulberry juice as claimed in claim 1, it is characterised in that: the most each in described composite fermentation strain
Component ratio, Lactobacillus plantarum: Bifidobacterium lactis: bacillus acidophilus is 40:10:10.
6. the preparation method concentrating fermentation mulberry juice, it is characterised in that: include concentrating juice of Fructus Mori dilution step, pH regulator step
Suddenly, ferment bed material sterilisation step, fermentation step,
Concentrate juice of Fructus Mori dilution step, concentration juice of Fructus Mori is diluted to the solid content of 15～20%, and adds glucose, ferment
Female extract and water prepare fermentation bed material,
Procedure of pH adjustment, regulates described fermentation bed material pH to 4.0～5.0 with acid-base modifier,
Fermentation bed material sterilisation step, the fermentation bed material exchanging pH value carries out pasteurization,
Fermentation step, aseptically inoculates composite fermentation strain in fermentation bed material 60～70g/T ratio, it is thus achieved that product is dense
Contracting fermentation mulberry juice.
7. the juice preparation method concentrating fermentation Fructus Mori as claimed in claim 6, it is characterised in that: described fermentation bed material sterilization step
Suddenly it is to carry out under the conditions of temperature 95 DEG C, duration 5min.
8. the juice preparation method concentrating fermentation Fructus Mori as claimed in claim 6, it is characterised in that: in described fermentation step, send out
Ferment condition is to cultivate 68～76h at 37 DEG C, and until pH value be reduced to 3.4～3.8 or total acidity terminate when reaching 1.6～2.0%
Fermentation.
9. the juice preparation method concentrating fermentation Fructus Mori as claimed in claim 6, it is characterised in that: also include post-processing step,
In described post-processing step, obtained by fermentation step concentrates fermentation mulberry juice product static, after filtration through 12h at low temperatures
Obtain concentration fermentation mulberry juice after purification.
10. the juice preparation method concentrating fermentation Fructus Mori as claimed in claim 9, it is characterised in that: also include that fill preserves step
Suddenly, described fill preserves in step, concentration fermentation mulberry juice after purification through 85 DEG C, after sterilization, fill is protected under the conditions of 20 minutes
Deposit.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610679939.4A CN106306937A (en) | 2016-08-17 | 2016-08-17 | Concentrated fermented mulberry juice and preparation method thereof |
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| CN201610679939.4A CN106306937A (en) | 2016-08-17 | 2016-08-17 | Concentrated fermented mulberry juice and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006742A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application |
| CN108185257A (en) * | 2017-12-28 | 2018-06-22 | 熙可食品(安徽)有限公司 | A kind of mulberry solid beverage and preparation method thereof |
| 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 |
| CN116019189A (en) * | 2023-02-22 | 2023-04-28 | 四川化工职业技术学院 | Mulberry compound lactobacillus fermented beverage and preparation method thereof |
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| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103750448A (en) * | 2013-12-23 | 2014-04-30 | 江苏科技大学 | Method for fermenting mulberries |
| CN104351887A (en) * | 2014-11-07 | 2015-02-18 | 何寒 | Mulberry tea fungus |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103431481A (en) * | 2013-09-08 | 2013-12-11 | 夏华 | Processing method of emblic leafflower fruit-mulberry juice beverage |
| CN103750448A (en) * | 2013-12-23 | 2014-04-30 | 江苏科技大学 | Method for fermenting mulberries |
| CN104351887A (en) * | 2014-11-07 | 2015-02-18 | 何寒 | Mulberry tea fungus |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006742A (en) * | 2017-03-09 | 2017-08-04 | 南昌大学 | A kind of Lactobacillus plantarum fermentation mulberries pulp and preparation method and application |
| CN108185257A (en) * | 2017-12-28 | 2018-06-22 | 熙可食品(安徽)有限公司 | A kind of mulberry solid beverage and preparation method thereof |
| 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 |
| CN116019189A (en) * | 2023-02-22 | 2023-04-28 | 四川化工职业技术学院 | Mulberry compound lactobacillus fermented beverage and preparation method thereof |
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Application publication date: 20170111 |