CN110326781A - A kind of Chinese chestnut fruit ferment and preparation method thereof - Google Patents
A kind of Chinese chestnut fruit ferment and preparation method thereof Download PDFInfo
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Classifications
-
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of Chinese chestnut fruit ferment, based on parts by weight, including following raw material: 10-15 parts of Chinese chestnut Seed, 25-50 parts of fruit, 25-75 parts of water；Chinese chestnut Seed, fruit and water mixing it is broken after inoculating lactic acid bacterium and saccharomycete, 20-28 DEG C fermented and cultured 7-15 days, Chinese chestnut fruit ferment is made in fermentation liquid addition auxiliary agent.And disclose the preparation method of Chinese chestnut fruit ferment.Using Chinese chestnut as raw material, cooperation fruit fermentation can extend fermentation period, enrich tunning, improve the oxidation resistance of product the present invention.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of Chinese chestnut fruit ferment and preparation method thereof.
Background technique
" fruit ferment " is that fruit is cleaned to stripping and slicing, mixes a certain proportion of sugar and water, is sealed by fermentation a kind of battalion of acquisition
Food is supported, needed by human body nutrient can be supplemented, improves intestinal flora, promotes intestines peristalsis, adjusts metabolism.
However, joined more sugar in existing fruit ferment manufacturing process, bacterial strain is mainly transferred in fermentation process
The enzyme system of glycometabolism, therefore fermentation period is short, tunning is few, and ferment mouthfeel is thin, anti-oxidant aspect effect not to the utmost
Such as people's will.
Therefore, how to provide that a kind of tunning is abundant, the fruit ferment that oxidation resistance is strong and preparation method thereof becomes
The problem of those skilled in the art's urgent need to resolve.
Summary of the invention
In view of this, the present invention provides a kind of Chinese chestnut fruit ferment, using Chinese chestnut as raw material, cooperation fruit fermentation extends
Fermentation period enriches tunning, improves the oxidation resistance of product.
To achieve the goals above, the present invention adopts the following technical scheme:
A kind of Chinese chestnut fruit ferment, based on parts by weight, including following raw material: 10-15 parts of Chinese chestnut Seed, 25-50 parts of fruit,
25-75 parts of water；
Chinese chestnut Seed, fruit and water mixing it is broken after inoculating lactic acid bacterium and saccharomycete, 20-28 DEG C fermented and cultured 7-15 days, send out
Zymotic fluid adds auxiliary agent, and Chinese chestnut fruit ferment is made.
Further, Chinese chestnut fruit ferment includes viable type liquid Chinese chestnut fruit ferment, non-viable type liquid Chinese chestnut fruit
Ferment and solid-state Chinese chestnut fruit ferment；
Viable type liquid Chinese chestnut fruit ferment is that fermentation liquid adds sugar-acid ratio regulator and stabilizer is made；
Non- viable type liquid Chinese chestnut fruit ferment is that fermentation liquid adds sugar-acid ratio regulator and stabilizer, 60-65 DEG C of sterilization
20-25min is made；
Solid-state Chinese chestnut fruit ferment is that drying is made after fermentation liquid adds sugar-acid ratio regulator and drying aid.
Further, Chinese chestnut is the Chinese chestnut Seed or off-grade plate chestnut that equal outer small Chinese chestnut decladding obtains.
Chinese chestnut is full of nutrition, is up to 70.1% containing sugar and starch in fruit, protein 7%；In addition, also rich in calcium, phosphorus,
Iron, a variety of vitamins and microelement, have effects that nourishing stomach and spleen, kidney-invigorating and tendon-reinforcing.Chinese chestnut product currently on the market is with plate
Based on chestnut, however due to the requirement in Chinese chestnut Seed production to size, integrity degree, small Chinese chestnut or off-grade plate outside a large amount of wait can be screened out
Chestnut, the present invention outer small Chinese chestnut or the off-grade plate chestnut such as make full use of, can promote fermentation strain secreting amylase, carbohydrase etc.,
Extend fermentation period simultaneously, promote the generation of multiple beneficial metabolite, improves the oxidation resistance of fruit ferment product.
Further, fruit is any one or more of the fruit in season such as apple, pears, peach, banana, blueberry, pineapple.
Further, lactic acid bacteria is the one or more of lactobacillus plantarum, streptococcus thermophilus or lactobacillus bulgaricus；Sugar
Acid includes sucrose and citric acid than regulator；Stabilizer is the mixture of hydroxymethyl cellulose, xanthan gum and guar gum；It helps dry
Agent is the one or more of soluble cellulose, beta-cyclodextrin, maltodextrin, soybean protein isolate or lecithin.
Further, lactobacillus inoculum amount is 0.1%-0.3%, and saccharomycete inoculum concentration is 0.2%-0.8%；
Dosage of sucrose is the 5-20% of quality of fermentation broth, and Citric Acid Dosage is the 0.03-0.12% of quality of fermentation broth；
Hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Stabilizing agent dosage is quality of fermentation broth
0.1-0.3%；
Dosage is the 30-60% of quality of fermentation broth when soluble cellulose is used alone；Beta-cyclodextrin is used when being used alone
Amount is the 5-20% of quality of fermentation broth；Dosage is the 30-70% of quality of fermentation broth when maltodextrin is used alone；Soybean separation protein
Dosage is the 2-5% of quality of fermentation broth when white exclusive use；Dosage is the 2-5% of quality of fermentation broth when lecithin is used alone；
It is used in mixed way the 40-60% that drying aid total amount is quality of fermentation broth.
It is further preferred that lactobacillus inoculum amount is 0.15%, saccharomycete inoculum concentration is 0.2%；
Dosage of sucrose is the 12% of quality of fermentation broth, and Citric Acid Dosage is the 0.07% of quality of fermentation broth；
Hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Stabilizing agent dosage is quality of fermentation broth
0.2%；
Dosage is the 40-50% of quality of fermentation broth when soluble cellulose is used alone；Beta-cyclodextrin is used when being used alone
Amount is the 12% of quality of fermentation broth；Dosage is the 50% of quality of fermentation broth when maltodextrin is used alone；Soybean protein isolate list
Dosage is the 1.5% of quality of fermentation broth when solely using；Dosage is the 1.5% of quality of fermentation broth when lecithin is used alone.
It is further preferred that drying aid is maltodextrin, lecithin, soybean protein isolate are mixed with 20:1:1 weight ratio
To mixing drying aid, dosage is the 48% of quality of fermentation broth.
A kind of preparation method of Chinese chestnut fruit ferment, includes the following steps:
(1) Chinese chestnut Seed, fruit and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculating lactic acid bacterium and saccharomycete, 20-28 DEG C fermented and cultured 7-15 days, obtain fermentation liquid；
(3) fermentation liquid adds auxiliary agent, and Chinese chestnut fruit ferment is made.
Further, Chinese chestnut Seed is the uncooked chestnut benevolence obtained after 5-6g/L Vc solution impregnates 20-50min, drains, Vc
Solution can avoid the oxidation stain of uncooked chestnut benevolence.
Further, Chinese chestnut Seed is ripe Chinese chestnut Seed.
Further, ripe Chinese chestnut Seed being prepared using off-grade plate chestnut: Chinese chestnut being cleaned after drying, selecting diameter is the clear of 3-4mm
Water sand gravel, gravel and Chinese chestnut mass ratio are 2:1, and Chinese chestnut is added with Chestnut roaster and fries 20min in advance, the addition 1% based on Chinese chestnut quality
Sucrose adds in three times, then fries off the pot, decladding after 10-20min, obtains ripe Chinese chestnut Seed.
Further, off-grade plate chestnut is usually medium well, also can be directly used for fermenting.
Further, step (2) fermentation termination be fermentation liquid total reducing sugar 0-10g/L, reduced sugar 0-2g/L, total acid 1-3g/L,
Ethanol content 1%-4% (v/v).
Further, sugar-acid ratio regulator is added in step (3) fermentation liquid, stabilizer is added after mixing, is made and is lived
Bacterial type liquid Chinese chestnut fruit ferment, content of lactic acid bacteria >=1 × 10 in Chinese chestnut fruit ferment5cfu/mL；Or
Sugar-acid ratio regulator is added in fermentation liquid, and stabilizer, 60-65 DEG C of sterilization 20-25min, system are added after mixing
Obtain non-viable type liquid Chinese chestnut fruit ferment；Or
Sugar-acid ratio regulator is added in fermentation liquid, and drying aid, dry obtained solid-state Chinese chestnut fruit ferment are added after homogenate.
It is further preferred that drying means include constant pressure and dry (60 DEG C), be dried under reduced pressure (vacuum pressure 500-7000Pa,
Temperature≤60 DEG C), freeze-drying or spray drying.
It can be seen via above technical scheme that compared with prior art, the present invention uses Chinese chestnut for fermenting raw materials fruit ferment
Element extends fermentation period while making full use of Chinese chestnut resource, enriches tunning, and then improve the anti-oxidant energy of product
Power.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
Technical staff's every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
Embodiment 1
A kind of Chinese chestnut blueberry ferment, based on parts by weight, including following raw material: 12 parts of Chinese chestnut Seed, 30 parts of blueberry, water 60
Part.
It is impregnated after the outer small Chinese chestnut decladdings such as Chinese chestnut Seed is using 5g/LVc solution, pulls the uncooked chestnut benevolence for draining acquisition out.
Chinese chestnut blueberry ferment the preparation method is as follows:
(1) Chinese chestnut Seed, blueberry and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculated plant lactobacillus (commercially available, inoculum concentration 0.05%), streptococcus thermophilus (commercially available, inoculum concentration
0.05%), lactobacillus bulgaricus (commercially available, inoculum concentration 0.05%) and saccharomyces cerevisiae (commercially available, inoculum concentration 0.2%), 26 DEG C of hairs
Ferment culture, monitor fermentation liquid in total reducing sugar, reduced sugar, total acid, ethanol content, when meet total reducing sugar 0-10g/L, reduced sugar 0-2g/L,
When total acid 1-3g/L, ethanol content 1%-4% (v/v), acquisition fermentation liquid, fermentation time 12 days；
(3) sucrose and citric acid are added in fermentation liquid, dosage of sucrose is the 12% of quality of fermentation broth, and Citric Acid Dosage is hair
The 0.07% of zymotic fluid quality is uniformly mixed；Then the stabilizer of quality of fermentation broth 0.2% is added, stabilizer is hydroxylmethyl cellulose
The mixture of element, xanthan gum and guar gum, hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Mixing
Chinese chestnut blueberry ferment is obtained after uniformly, content of lactic acid bacteria is greater than 1 × 105Cfu/mL, 4 DEG C of cold chain preservations.
Embodiment 2
A kind of Chinese chestnut pineapple ferment, based on parts by weight, including following raw material: 15 parts of uncooked chestnut benevolence, 25 parts of pineapple, water 50
Part.
It is impregnated after the outer small Chinese chestnut decladdings such as Chinese chestnut Seed is using 6g/LVc solution, pulls the uncooked chestnut benevolence for draining acquisition out.
Chinese chestnut pineapple ferment the preparation method is as follows:
(1) Chinese chestnut Seed, pineapple and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculated plant lactobacillus (commercially available, inoculum concentration 0.06%), streptococcus thermophilus (commercially available, inoculum concentration
0.06%) and saccharomyces cerevisiae (commercially available, inoculum concentration 0.3%), 24 DEG C of fermented and cultureds monitor total reducing sugar in fermentation liquid, reduced sugar, total
Acid, ethanol content, when meeting total reducing sugar 0-10g/L, reduced sugar 0-2g/L, total acid 1-3g/L, when ethanol content 1%-4% (v/v),
Acquisition fermentation liquid, fermentation time 13 days；
(3) sucrose and citric acid are added in fermentation liquid, dosage of sucrose is the 15% of quality of fermentation broth, and Citric Acid Dosage is hair
The 0.03% of zymotic fluid quality is uniformly mixed；Then the stabilizer of quality of fermentation broth 0.15% is added, stabilizer is hydroxylmethyl cellulose
The mixture of element, xanthan gum and guar gum, hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Mixing
60 DEG C of sterilization 20min obtain Chinese chestnut pineapple ferment, room temperature storage after uniformly.
Embodiment 3
A kind of Chinese chestnut fruit ferment, based on parts by weight, including following raw material: 13 parts of Chinese chestnut Seed, 25 parts of apple, pyrus nivalis 25
Part, 40 parts of water.
Wherein, Chinese chestnut Seed is the off-grade plate chestnut of medium well.
Chinese chestnut fruit ferment the preparation method is as follows:
(1) Chinese chestnut Seed, fruit and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculation streptococcus thermophilus (commercially available, inoculum concentration 0.1%) and saccharomyces cerevisiae (commercially available, inoculum concentration
0.4%), 28 DEG C of fermented and cultureds, monitor fermentation liquid in total reducing sugar, reduced sugar, total acid, ethanol content, when meet total reducing sugar 0-10g/L,
Reduced sugar 0-2g/L, total acid 1-3g/L when ethanol content 1%-4% (v/v), obtain fermentation liquid, and fermentation time 10 days；
(3) sucrose and citric acid are added in fermentation liquid, dosage of sucrose is the 10% of quality of fermentation broth, and Citric Acid Dosage is hair
The 0.05% of zymotic fluid quality is uniformly mixed；Then the stabilizer of quality of fermentation broth 0.25% is added, stabilizer is hydroxylmethyl cellulose
The mixture of element, xanthan gum and guar gum, hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Mixing
65 DEG C of sterilization 25min obtain Chinese chestnut fruit ferment, room temperature storage after uniformly.
Embodiment 4
A kind of Chinese chestnut pears ferment, based on parts by weight, including following raw material: 12 parts of Chinese chestnut Seed, 30 parts of pyrus nivalis, 60 parts of water.
Wherein, Chinese chestnut Seed preparation process is as follows: off-grade plate chestnut is cleaned after drying, selecting diameter is the clear water gravel of 3-4mm,
Gravel and Chinese chestnut mass ratio are 2:1, and Chinese chestnut is added with Chestnut roaster and fries 20min in advance, 1% sucrose is added based on Chinese chestnut quality, point
It adds three times, then fries off the pot, decladding after 15min, obtain ripe Chinese chestnut Seed.
Chinese chestnut fruit ferment the preparation method is as follows:
(1) Chinese chestnut Seed, pyrus nivalis and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculation streptococcus thermophilus (commercially available, inoculum concentration 0.15%) and saccharomyces cerevisiae (commercially available, inoculum concentration
0.2%), 28 DEG C of fermented and cultureds, monitor fermentation liquid in total reducing sugar, reduced sugar, total acid, ethanol content, when meet total reducing sugar 0-10g/L,
Reduced sugar 0-2g/L, total acid 1-3g/L when ethanol content 1%-4% (v/v), obtain fermentation liquid, and fermentation time 8 days；
(3) sucrose and citric acid are added in fermentation liquid, dosage of sucrose is the 10% of quality of fermentation broth, and Citric Acid Dosage is hair
The 0.05% of zymotic fluid quality, homogenate；Add the drying aid of quality of fermentation broth 48%, drying aid is maltodextrin, lecithin and big
The mixture of beans protein isolate, maltodextrin, lecithin and soybean protein isolate weight ratio are 20:1:1.Last 60 DEG C of normal pressures are dry
Dry powdering Chinese chestnut pears ferment.
The measurement of 5 oxidation resistance of embodiment
(1) SOD determination of activity
Control group: being added buffer and secondary distilled water by table 1 in test tube, and 25 DEG C are added after 25 DEG C of constant temperature 20min
Preheated pyrogallol (compareing effective 10mmol/L hydrochloric acid replacement), shakes up rapidly, is poured into diameter 1cm cuvette immediately,
Every 0.5min measures 1 absorbance value A at wavelength 420nm0, 4min is surveyed altogether.Then it draws straight line and measures slope, slope is
The autoxidation rate A of pyrogallol0(OD/min)。
Experimental group: being added 1mL Chinese chestnut fruit ferment sample liquid on the basis of control group, corresponding to reduce androgynous ponding, presses
According to the absorbance value after control group method measurement sample-adding every 30s, autoxidation rate A after sample liquid is added is found outs(OD/min)。
Remove superoxide anion capacity calculation: inhibiting rate (%)=(A0-As)/A0× 100%
Enzyme activity (U/mL)=(A0-As)/(As× 50%) × 4.5/V × N
In formula: A0For autoxidation speed；AsFor autoxidation speed after sample liquid is added；V is sample liquid volume, and N is sample liquid
Extension rate.
1 mouse thymus cells rate determination of table is loaded table
(2) ABTS+ Scavenging activity (%)
The preparation of ABTS+ solution dilution: isometric 7mmol/LABTS solution and 2.5mmol/L potassium peroxydisulfate are mixed
Close, dark reaction 16h at room temperature, after dilute 48 times (absorbance of the dilution at 734nm is 0.7 ± 0.01).
It is accurate to draw 10 μ L of Chinese chestnut fruit ferment sample, 30 μ L, 50 μ L, 70 μ L, 90 μ L, with water polishing to 0.1mL, it is added
4.9mLABTS+ solution dilution, is protected from light 5min, and absorbance value is measured at 734nm, molten by reference of deionized water
Liquid.
ABTS free radical scavenging activity (%)=[1-A1/A0] × 100%
In formula, A0Add the light absorption value measured after 0.1mL distilled water for ABTS+ solution dilution；A1For ABTS+ solution
The light absorption value after sample diluting liquid is added in dilution.
With the increase of Chinese chestnut fruit ferment sample size in sample diluting liquid, ABTS removing takes the lead in and Chinese chestnut fruit ferment sample
Product amount is directly proportional, after it is gradually constant.It is final to determine that follow-up test Chinese chestnut fruit ferment sample size is 30 μ L.
(3) hydroxyl radical free radical clearance rate (%)
Take 0.1,0.3,0.5,0.7,0.9mL Chinese chestnut fruit ferment samples with water polishing to 1mL, be separately added into 0.75mL
7.5mmol/LFeSO4Solution, 2.5mLpH 7.4PBS solution, 1mL 0.1%H2O2, 0.75mL 7.5mmol/L Phen,
37 DEG C of water-bath 60min measure absorbance, using deionized water as reference solution at 536nm.
Hydroxyl radical free radical clearance rate (%)=(ASample-ADamage)/(ABlank-ADamage) × 100%
In formula, ABlankSample and H are replaced by distilled water2O2Absorbance, ASampleFor sample absorbance, ADamageIt is replaced by distilled water
The absorbance of sample.
Hydroxyl radical free radical clearance rate increases with the increase of Chinese chestnut fruit ferment sample size in sample diluting liquid, final true
Determining follow-up test Chinese chestnut fruit ferment sample size is 30 μ L.
(4) DPPH clearance rate (%)
The Chinese chestnut fruit ferment (50,100,150,200 μ L) of certain volume is drawn, the sample water that total volume is 2mL is prepared
Solution is added 2mL 0.01%DPPH ethanol solution, shakes up, and 30 DEG C of constant temperature water bath 30min measure absorbance at 517nm.
DPPH clearance rate=[1- (A1-A2)/A0] × 100%
In formula, A1Sample absorbance, A is added2The absorbance of DPPH solution, A are replaced by dehydrated alcohol0It is replaced by distilled water
The absorbance of sample solution.
It is final to determine that follow-up test Chinese chestnut fruit ferment sample size is 50 μ L.
Carry out above-mentioned (1)-(4) test measurement respectively using Chinese chestnut fruit ferment made from embodiment 1-4 as sample,
In, the Chinese chestnut pears ferment in embodiment 4 is redissolved using distilled water into dried precursor product.And comparative example 1 is set, it is as follows: will be real
It applies the Chinese chestnut Seed in example 1 and replaces with equivalent blueberry, remaining is the same as embodiment 1, total reducing sugar 0-10g/L, reduced sugar 0-2g/L, total acid 1-
When 3g/L, ethanol content 1%-4% (v/v), fermentation liquid, fermentation period 5d are obtained.Experimental result is as shown in table 2.
The anti-oxidant experimental result of table 2
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (8)
1. a kind of Chinese chestnut fruit ferment, which is characterized in that based on parts by weight, including following raw material: 10-15 parts of Chinese chestnut Seed, water
25-50 parts of fruit, 25-75 parts of water；
The Chinese chestnut Seed, fruit and water mixing it is broken after inoculating lactic acid bacterium and saccharomycete, 20-28 DEG C fermented and cultured 7-15 days, send out
Zymotic fluid adds auxiliary agent, and Chinese chestnut fruit ferment is made.
2. a kind of Chinese chestnut fruit ferment according to claim 1, which is characterized in that the Chinese chestnut fruit ferment includes viable bacteria
Type liquid Chinese chestnut fruit ferment, non-viable type liquid Chinese chestnut fruit ferment and solid-state Chinese chestnut fruit ferment；
The viable type liquid Chinese chestnut fruit ferment is that fermentation liquid adds sugar-acid ratio regulator and stabilizer is made；
The non-viable type liquid Chinese chestnut fruit ferment is that fermentation liquid adds sugar-acid ratio regulator and stabilizer, 60-65 DEG C of sterilization
20-25min is made；
The solid-state Chinese chestnut fruit ferment is that drying is made after fermentation liquid adds sugar-acid ratio regulator and drying aid.
3. a kind of Chinese chestnut fruit ferment according to claim 2, which is characterized in that
The lactic acid bacteria is the one or more of lactobacillus plantarum, streptococcus thermophilus or lactobacillus bulgaricus；
The sugar-acid ratio regulator includes sucrose and citric acid；
The stabilizer is the mixture of hydroxymethyl cellulose, xanthan gum and guar gum；
The drying aid is one kind or more of soluble cellulose, beta-cyclodextrin, maltodextrin, soybean protein isolate or lecithin
Kind.
4. a kind of Chinese chestnut fruit ferment according to claim 3, which is characterized in that
The lactobacillus inoculum amount is 0.1%-0.3%, and saccharomycete inoculum concentration is 0.2%-0.8%；
The dosage of sucrose is the 5-20% of quality of fermentation broth, and the Citric Acid Dosage is the 0.03-0.12% of quality of fermentation broth；
Hydroxymethyl cellulose, xanthan gum and guar gum weight ratio are 2:1:0.5；Stabilizing agent dosage is the 0.1- of quality of fermentation broth
0.3%.
5. a kind of described in any item preparation methods of Chinese chestnut fruit ferment of claim 1-4, which is characterized in that including walking as follows
It is rapid:
(1) Chinese chestnut Seed, fruit and water mixing, are crushed, obtain fermentation substrate；
(2) fermentation substrate inoculating lactic acid bacterium and saccharomycete, 20-28 DEG C fermented and cultured 7-15 days, obtain fermentation liquid；
(3) fermentation liquid adds auxiliary agent, and Chinese chestnut fruit ferment is made.
6. a kind of preparation method of Chinese chestnut fruit ferment according to claim 5, which is characterized in that the Chinese chestnut Seed is warp
5-6g/LVc solution impregnates the uncooked chestnut benevolence obtained after 20-50min is drained.
7. a kind of preparation method of Chinese chestnut fruit ferment according to claim 5, which is characterized in that the Chinese chestnut Seed is ripe
Chinese chestnut Seed.
8. a kind of preparation method of Chinese chestnut fruit ferment according to claim 5, which is characterized in that step (3) fermentation liquid
Middle addition sugar-acid ratio regulator, is added stabilizer after mixing, and viable type liquid Chinese chestnut fruit ferment is made；Or
Sugar-acid ratio regulator is added in fermentation liquid, stabilizer is added after mixing, 60-65 DEG C of sterilization 20-25min is made non-
Viable type liquid Chinese chestnut fruit ferment；Or
Sugar-acid ratio regulator is added in fermentation liquid, and drying aid, dry obtained solid-state Chinese chestnut fruit ferment are added after homogenate.
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| CN116349874A (en) * | 2023-03-31 | 2023-06-30 | 广东省科学院生物与医学工程研究所 | Method for preparing functional product by efficient and rapid fermentation of noni fruits |
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