CN108522653A - A kind of blueberry pomace leben and preparation method thereof - Google Patents
A kind of blueberry pomace leben and preparation method thereof Download PDFInfo
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- CN108522653A CN108522653A CN201810264459.0A CN201810264459A CN108522653A CN 108522653 A CN108522653 A CN 108522653A CN 201810264459 A CN201810264459 A CN 201810264459A CN 108522653 A CN108522653 A CN 108522653A
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- leben
- blueberry
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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Abstract
The invention discloses a kind of blueberry pomace leben and preparation method thereof, it is made by the raw material of following percentages：Skimmed milk power 18 20%, edible glucose 10 12%, blueberry pomace 0.4 0.8%, enzymatic hydrolysis and fermentation bean dregs 1 2%, lactobacillus bulgaricus 0.4 0.6%, surplus are water.The present invention uses pasteurization, can retain the content of anthocyanidin in blueberry ground-slag to the greatest extent, anthocyanidin content highest in products obtained therefrom, and unique flavor, and mouthfeel is suitable, be a kind of worth exploitation, great market value health care leben；The present invention also added enzymatic hydrolysis and fermentation bean dregs, enable to bean dregs that can be fermented by enzymolysis more thorough, while taking out beany flavor, mouthfeel is finer and smoother.
Description
Technical field
The present invention relates to leben fields, are exactly a kind of blueberry pomace leben and its preparation side
Method.
Background technology
Blueberry, also known as blue berry, cowberry, belongs to Ericaceae, is perennial fallen leaves or long green fruit tree, fruit the inside is containing big
The content of the natural pigment of amount, anthocyanidin and superoxide dismutase in fruit is generally higher than other plant.Blueberry residue is blueberry
Remaining waste material has very high utility value wherein containing more anthocyanidin and dietary fiber after taking juice.Bulgarian milk
Bacillus belongs to Bacillus acidi lactici, and the features such as because of its strain place of production, microbiologic properties, excellent efficiency, moral is named as by microbiologist
Family name's lactobacillus subspecies bulgaricus.Generated lactic acid in fermentation process, can promote gastric content to empty, and reduce point of hydrochloric acid in gastric juice
It secretes, contributes to the utilization rate of calcium, iron, phosphorus, inhibit the harmful bacteria in gastrointestinal tract, promote the health of enteron aisle.Sour milk beverage is logical
It is often using skimmed milk power or cow's milk as raw material, it is that auxiliary material passes through a kind of fermentation obtained of fermenting to be equipped with fruits and vegetables, carbohydrate, vegetable protein
The sour milk-containing beverage of type.
Invention content
The purpose of the present invention is to provide one kind adding lactobacillus bulgaricus in blueberry residue and ferments, to be rich in
Anthocyanidin and the blueberry pomace leben and preparation method thereof of lactic acid bacteria.
Above-mentioned purpose is realized by following scheme：
A kind of blueberry pomace leben, which is characterized in that it is made by the raw material of following percentages：
Skimmed milk power 18-20%, edible glucose 10-12%, blueberry pomace 0.4-0.8%, enzymatic hydrolysis and fermentation bean dregs 1-
2%, lactobacillus bulgaricus 0.4-0.6%, surplus are water.
A kind of blueberry pomace leben, it is characterised in that：
It is described that lactobacillus bulgaricus is lactobacillus delbruockii subspecies bulgaricus.
A kind of blueberry pomace leben, it is characterised in that：The preparation method of the enzymatic hydrolysis and fermentation bean dregs
For：
(1) cellulase for being equivalent to its weight 1-2% is added in new fresh bean dreg, 50- is digested in 35-50 DEG C
It is spare must to digest bean dreg by 70min；
(2) enzymolysis bean dreg is sterilized 30-40min at a temperature of 62~65 DEG C, adds and is equivalent to its weight 1-2%
Yeast agent, ferment 10-15h at room temperature, obtains enzymatic hydrolysis and fermentation bean dregs.
A kind of blueberry pomace leben, it is characterised in that：
The moisture content of the new fresh bean dreg is 70-80%.
The preparation method of the blueberry pomace leben, it is characterised in that：Include the following steps：
(1) by skimmed milk power, edible glucose, blueberry pomace, enzymatic hydrolysis and fermentation bean dregs and suitable quantity of water mixing by weight,
It is sterilized at a temperature of 62-65 DEG C 30-40min using pasteurization, waits for that zymotic fluid is spare after must sterilizing；
(2) it will wait for that zymotic fluid is cooled to room temperature after sterilizing, the lactobacillus bulgaricus after 36-37 DEG C of culture activation pressed
According to appropriate amount be inoculated with, after everfermentation, carry out low-speed centrifugal, remove zymotic fluid in blueberry residue, carry out homogeneous to get.
A kind of preparation method of the blueberry pomace leben, it is characterised in that：
The low-speed centrifugal refers to that 900-1000r/min centrifuges 4-5min.
A kind of preparation method of the blueberry pomace leben, it is characterised in that：
43-44 DEG C of fermentation temperature, fermentation time 26-28h in zymotechnique described in step (2)；Lactobacillus bulgaricus
Inoculum concentration is the 0.4-0.6% of zymotic fluid total amount.
A kind of preparation method of the blueberry pomace leben, it is characterised in that：
43 DEG C of fermentation temperature, fermentation time 26h in zymotechnique described in step (2)；Lactobacillus bulgaricus inoculum concentration
It is the 0.5% of zymotic fluid total amount.
Beneficial effects of the present invention are：The present invention uses pasteurization, can to the greatest extent retain in blueberry ground-slag
The content of anthocyanidin, anthocyanidin content highest in products obtained therefrom, and unique flavor, mouthfeel is suitable, is a kind of to be worth exploitation, pole
Has the health care leben of market value；The present invention also added enzymatic hydrolysis and fermentation bean dregs, and bean dregs energy is enabled to by enzymolysis
What is be fermented is more thorough, while taking out beany flavor, and mouthfeel is finer and smoother.
Description of the drawings
Influence of Fig. 1 blueberry pomaces to blueberry pomace fermented beverage pH value and anthocyanidin content；
Influence of Fig. 2 blueberry pomaces to blueberry pomace fermented beverage viable count；
Influence of Fig. 3 inoculum concentrations to blueberry residue fermented beverage pH value and anthocyanidin content
Influence of Fig. 4 inoculum concentrations to blueberry residue fermented beverage viable count
Influence of Fig. 5 fermentation temperatures to blueberry residue fermented beverage pH value and anthocyanidin content
Influence of Fig. 6 fermentation temperatures to blueberry residue fermented beverage viable count
Specific implementation mode
A kind of blueberry pomace leben is made by the raw material of following weight (kg)：
Skimmed milk power 20, edible glucose 12, blueberry pomace 0.4, enzymatic hydrolysis and fermentation bean dregs 1, Lactobacillus delbrueckii
Subspecies lactobacillus bulgaricus 0.5, water 66.1.
The preparation method of the enzymatic hydrolysis and fermentation bean dregs is：
(1) cellulase for being equivalent to its weight 2% is added in the new fresh bean dreg that moisture content is 70%, in 50 DEG C of enzymolysis
It is spare must to digest bean dreg by 50min；
(2) enzymolysis bean dreg is sterilized 30min at a temperature of 65 DEG C, adds the saccharomycete for being equivalent to its weight 2%
Agent, ferment 10h at room temperature, obtains enzymatic hydrolysis and fermentation bean dregs.
Preparation method includes the following steps：
(1) by skimmed milk power, edible glucose, blueberry pomace, enzymatic hydrolysis and fermentation bean dregs and suitable quantity of water mixing by weight,
It is sterilized at a temperature of 65 DEG C 40min using pasteurization, waits for that zymotic fluid is spare after must sterilizing；
(2) will wait for that zymotic fluid is cooled to room temperature after sterilizing, by 36 DEG C culture activation after lactobacillus bulgaricus according to
Appropriate amount is inoculated with, and after everfermentation, is carried out the blueberry residue in 1000r/min low-speed centrifugals 5min removal zymotic fluids, is carried out homogeneous,
To obtain the final product.43 DEG C of fermentation temperature, fermentation time 26h in the zymotechnique；Lactobacillus bulgaricus inoculum concentration is that zymotic fluid is total
The 0.5% of amount.
1, it is below the Testing index and method of the present invention
The measurement of viable count uses the method for plate culture count, and the sample liquid for drawing 1mL under aseptic conditions is added to 9mL sterilizings
And in cooling physiological saline, 10 times of gradient dilutions are carried out, the dilution of the appropriate gradients of 1mL is taken to be coated on MRS solid cultures,
After being cultivated for 24 hours in 42 DEG C of constant incubators, chooses tablet of the clump count between 30~300 and counted, each sample does three
A repetition[11]。
Using the pH value of pH meter determination sample, each sample does three repetitions.
Show the content of anthocyanidin in poor method determination sample using dual wavelength pH value.This method is with corn flower 3- glucosides
Reference takes 1mL samples to be settled to 10ml with the buffer solution of the buffer solution of PH=7.0 and PH=4.5 respectively, places 20 minutes, it
Afterwards light absorption value is measured under 510nm and 700nm wavelength[12], substitute into formula：
A=(A510nm-A700nm) PH1.0- (A510nm-A700nm) PH4.5；MW, the phase of corn flower 3- glucosides
To molecular mass 449.2；DF, extension rate 10；E, the molar extinction coefficient 26900 of corn flower 3- glucosides；1, cuvette
Light segment length；V, the volume of blueberry juice or the total volume (mL) of extracting solution.
2, influence of the blueberry residue to blueberry residue fermented beverage quality
By Fig. 1 and Fig. 2 it is found that as blueberry residue additive amount increases, anthocyanidin content is continuously improved in sample, and pH value is not
It is disconnected to decline；When blueberry residue additive amount is 0.4%, the viable count highest in blueberry residue fermented beverage, reach 10.055 ±
0.025lgCFU/mL is begun to decline later.The most suitable growth PH of lactobacillus bulgaricus is 5.0~6.2, in PH3.0~4.5
Shi Yineng is grown, so when blueberry residue adding too much, the growth of lactobacillus bulgaricus is restricted.Considering cost
With the factors such as sample quality, select 0.4% blueberry residue additive amount most appropriate.
3, influence of the inoculum concentration to blueberry residue fermented beverage quality
According to the difference of inoculum concentration, using anthocyanidin content, viable count and pH value as index, measures it and ferment to blueberry residue and drink
The influence of material, is as a result shown in Fig. 3, Fig. 4.The different of strain inoculum concentration have certain influence to fermentation, and inoculum concentration is excessive, can influence to ferment
Liquid dissolved oxygen is insufficient, eventually influences the generation of product, and excessively few extension that can then lead to fermentation time is unfavorable for improving the life of product
Yield.Viable count highest when inoculum concentration is 0.5%；And anthocyanidin content at this time is also higher, reaches 0.342 ±
0.036mg·mL-1；PH value under the conditions of this, the growth of lactobacillus bulgaricus preferably, mouthfeel are also relatively mild.
4, influence of the fermentation temperature to blueberry residue fermented beverage quality
According to the difference of temperature, using viable count and pH value as index, its influence to blueberry residue fermented beverage is measured, as a result
It is obtained by Fig. 5 and Fig. 6.The suitable growth temperature of lactobacillus bulgaricus is 40~45 DEG C, and 50 DEG C can also grow, 25~35
DEG C undergrowth, 15 DEG C stop development, and when temperature is at 43 DEG C, the upgrowth situation of lactobacillus bulgaricus is above other fermentations
Temperature.Fermented product pH value at a temperature of this is only above the pH value at 35 DEG C and 37 DEG C and difference is smaller, and compare the fermentation temperature
It is relatively low to spend the anthocyanidin content obtained, and the time of fermentation can be shortened at temperature appropriate, therefore it is optimum fermentation temp to select 43 DEG C.
5, finally by single factor test and the orthogonal test research production technology of blueberry residue leben, the results showed that：
Skimmed milk power additive amount 20%, edible glucose additive amount 12%, blueberry residue additive amount 0.4%, 43 DEG C of fermentation temperature, enzymolysis hair
Blueberry residue leben its bulgarian milk obtained under the conditions of ferment bean dregs 1%, fermentation time 26h and inoculum concentration 0.5% etc.
Bacillus clump count highest, anthocyanidin content highest in product, and unique flavor, mouthfeel is suitable, is a kind of to be worth exploitation, great
The health care leben of market value.
Acquired results such as table 1：
The testing result of table 1, the present embodiment
。
Claims (8)
1. a kind of blueberry pomace leben, which is characterized in that it is made by the raw material of following percentages：
Skimmed milk power 18-20%, it edible glucose 10-12%, blueberry pomace 0.4-0.8%, enzymatic hydrolysis and fermentation bean dregs 1-2%, protects
It is water to add Leah lactobacillus 0.4-0.6%, surplus.
2. a kind of blueberry pomace leben according to claim 1, it is characterised in that：
It is described that lactobacillus bulgaricus is lactobacillus delbruockii subspecies bulgaricus.
3. a kind of blueberry pomace leben according to claim 1, it is characterised in that：The enzymatic hydrolysis and fermentation bean dregs
Preparation method be：
(1) cellulase for being equivalent to its weight 1-2% is added in new fresh bean dreg, digests 50-70min in 35-50 DEG C, obtains enzyme
It is spare to solve bean dreg；
(2) enzymolysis bean dreg is sterilized 30-40min at a temperature of 62~65 DEG C, adds the ferment for being equivalent to its weight 1-2%
Female microbial inoculum, ferment 10-15h at room temperature, obtains enzymatic hydrolysis and fermentation bean dregs.
4. a kind of blueberry pomace leben according to claim 3, it is characterised in that：
The moisture content of the new fresh bean dreg is 70-80%.
5. a kind of preparation method of blueberry pomace leben as described in claim 1, it is characterised in that：Including following step
Suddenly：
(1) it by skimmed milk power, edible glucose, blueberry pomace, enzymatic hydrolysis and fermentation bean dregs and suitable quantity of water mixing by weight, uses
Pasteurization sterilizes 30-40min at a temperature of 62-65 DEG C, waits for that zymotic fluid is spare after must sterilizing；
(2) it will wait for that zymotic fluid is cooled to room temperature after sterilizing, by the lactobacillus bulgaricus after 36-37 DEG C of culture activation according to suitable
Equivalent be inoculated with, after everfermentation, carry out low-speed centrifugal, remove zymotic fluid in blueberry residue, carry out homogeneous to get.
6. a kind of preparation method of blueberry pomace leben according to claim 5, it is characterised in that：Described is low
Speed centrifugation refers to that 900-1000r/min centrifuges 4-5min.
7. a kind of preparation method of blueberry pomace leben according to claim 5, it is characterised in that：Step (2)
43-44 DEG C of fermentation temperature, fermentation time 26-28h in the zymotechnique.
8. a kind of preparation method of blueberry pomace leben according to claim 7, it is characterised in that：Step (2)
43 DEG C of fermentation temperature, fermentation time 26h in the zymotechnique；Lactobacillus bulgaricus inoculum concentration is zymotic fluid total amount
0.5%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236046A (en) * | 2019-06-27 | 2019-09-17 | 中国海洋大学 | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110236046A (en) * | 2019-06-27 | 2019-09-17 | 中国海洋大学 | A kind of high viable type lactobacillus-fermented blueberry pomace beverage and preparation method thereof |
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Application publication date: 20180914 |