CN110338400A - A kind of preparation method of jujube ferment - Google Patents
A kind of preparation method of jujube ferment Download PDFInfo
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- CN110338400A CN110338400A CN201810287871.4A CN201810287871A CN110338400A CN 110338400 A CN110338400 A CN 110338400A CN 201810287871 A CN201810287871 A CN 201810287871A CN 110338400 A CN110338400 A CN 110338400A
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of preparation methods of jujube ferment, using enzymolysis coupling fermentation production technology, comprising the following steps: (1) slurrying: slurrying after the jujube of select is cleaned obtains red jujube pulp；(2) it digests: red jujube pulp being adjusted into pH to 5.0~6.5,25~50 DEG C of temperature, the complex enzyme being at least made of rhamnosan degrading enzyme, pectase, dextranase, galactosidase is added, digests 1~3h；(3) Lactobacillus rhamnosus coupled fermentation: is configured to 10 with sterile saline4~108The bacteria suspension of CFU/mL；When enzymatic hydrolysis is to 1h~3h, sterile access Lactobacillus rhamnosus, stirring, 12~48h of stationary culture when fermentation to 3.5~4.5 pH, stops fermentation；(4) post-processing: the ferment that step (3) is fermented obtains liquid jujube ferment by being separated by solid-liquid separation, and the method disclosed in the present uses enzymolysis coupling fermentation production technology, improves jujube components utilising rate and ferment, prebiotics yield.
Description
Technical field
The present invention relates to a kind of preparation methods of jujube ferment.
Background technique
Jujube is also known as jujube, is Rhamnaceae (Rhamnaceae) plant, and warm-natured, returns spleen stomach meridian sweet in flavor has tonifying middle-Jiao and Qi, supports
Blood and tranquilizing mind, the function of mitigating pharmacological property.And modern pharmacology then finds that jujube contains polyphenols, active polysaccharide, five rings three
The various bioactivators such as terpenoid, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate (cGMP), have enrich blood, calming heart
Tranquilizing the mind, brain healthy, anticancer, protect liver, invigorating the spleen salubrity and improvement myocardial nutrition and other effects；Also rich in amino acid (18 kinds), a variety of
Vitamin and mineral element, nutritive value are high.
Chinese jujube processing is in the majority with crude product, and intensive processing product are less.With jujube nutritive value increasingly by
The research of jujube converted products is also being goed deep into the concern of people year by year, and jujube product category is gradually enriched.Jujube adds deeply at present
Work all has the work such as raw material availability is low, energy consumption is high, fragrance loss, vitamin mainly by means such as thermophilic digestion, high temperature concentrations
Property the serious, environmental pollution of material damage etc..Fruit ferment be had in recent years Japan and China Taiwan rise a kind of water
Fruit processing method, mild condition can retain the active constituent in raw material to greatest extent, and during the fermentation generate ferment,
Prebiotics isoreactivity ingredient is fashionable in China mainland market.
With red date as raw materials, preparing jujube ferment becomes an important directions of jujube high value added product exploitation.Such as Cai
Rising sun good fortune etc. discloses a kind of jujube ferment (CN107279980A), which is sliced after cleaning jujube, addition yeast powder,
Probiotics and date-honey beverage be made within spontaneous fermentation 21-30 days.The method uses traditional spontaneous fermentation mode, mainly passes through micro- life
Object ferments to small molecules ingredients such as monosaccharide in jujube, and to macromolecular substances using limited, cause raw material availability compared with
It is low；And the disadvantages of that there are fermentation periods is long, and quality stability is poor between batch.To overcome drawbacks described above, using enzymatic isolation method to jujube
Macromolecular components, which prepare jujube ferment in fermentation after being degraded, becomes the research direction of researcher.Such as Zhao Guangyuan reports red
Pectase point is added after stripping and slicing, immersion, mashing after the clean stoning of jujube using jujube as primary raw material in the development of jujube enzyme beverage
The pectin in jujube liquid is solved, is made in inoculation yeast bacterium and lactobacillus plantarum fermentation.For another example Wang Li letter etc. discloses a kind of jujube ferment
The preparation method of plain powder, remaining red date mud adds yeast after being degraded after being processed jujube using pectase and cellulase
Fermentation is carried out with lactic acid bacteria to be made.
Red jujube polysaccharide is divided into two kinds of components of neutral polysaccharide and acidic polysaccharose, neutral polysaccharide mainly by rhamnose, arabinose,
Mannose, galactolipin composition, are free of uronic acid；Acidic polysaccharose is with galacturonic acid, rhamnose, arabinose, glucose, gala
Sugar, mannose composition, wherein the content of galacturonic acid and glucose is less than 40%.Though above-mentioned two scheme is replaced using enzymatic isolation method
For traditional cooking process, but pectase and cellulase action site are respectively β-polygalacturonic acid and beta glucan.Fruit
Glue enzyme and cellulase to jujube neutral polysaccharide almost without degradation, it is also limited to acidic polysaccharose palliating degradation degree.Therefore, above-mentioned
Two scheme enzymolysis products early period are with the degradation product gala of galacturonic acid polymeric segment in jujube neutral polysaccharide and acidic polysaccharose
Based on oligosaccharide and Portugal's oligosaccharides, later period yeast and lactobacillus-fermented facilitation are extremely limited, phase between two-step process
To independence, lack the yield of relevance influence fermentation efficiency and ferment prebiotics.Zymophyte used is also first generation probiotics, main
Dairy produce fermentation is used for alleviate lactose intolerance, and has inhibiting effect to pathogenic bacteria, advantage of fermenting in jujube juice is little.
Currently, probiotics has developed to the third generation, bacterium is represented as Lactobacillus rhamnosus (L.rhamnosus).Rhamnose cream
Bacillus is the 1 plant of lactobacillus isolated from Healthy People enteron aisle；Enteron aisle Stickiness is high, and colonization ability is strong, is resistant to animal digestion
Road environment is colonized in humans and animals enteron aisle, is played and is adjusted intestinal flora, prevents and treats diarrhea, norcholesterol, pre- preventing decayed tooth
Tooth excludes toxin and raising immunity of organisms and other effects.Meanwhile in controllable brain gamma amino butyric acid acceptor gene in brain
Activity, improve headache, insomnia, depression etc., and memory can be enhanced, reduce blood pressure, promote alcohol metabolism etc..In addition, high-purity
The Lactobacillus rhamnosus of degree has good relaxation effect for allergic constitution.
Summary of the invention
The purpose of the present invention is to above-mentioned defect in the prior art, pass through composition to red jujube polysaccharide and probiotics
Growth characteristic research is improved jujube components utilising rate and ferment, prebiotics yield, is mentioned using enzymolysis coupling fermentation production technology
For a kind of preparation method of high-quality jujube ferment.
In order to achieve the above objectives, technical scheme is as follows:
A kind of preparation method of jujube ferment, using enzymolysis coupling fermentation production technology, comprising the following steps:
(1) slurrying: slurrying after the jujube of select is cleaned obtains red jujube pulp；
(2) it digests: red jujube pulp being adjusted into pH to 5.0~6.5,25~50 DEG C of temperature, addition is at least degraded by rhamnosan
The complex enzyme that enzyme, pectase, dextranase, galactosidase form, the red jujube pulp that the additive amount of complex enzyme is obtained with step (1)
Weight percent is calculated as 2~10 ‰, digests 1~3h；
(3) Lactobacillus rhamnosus coupled fermentation: is configured to 10 with sterile saline4~108The bacteria suspension of CFU/mL；
When enzymatic hydrolysis is to 1h~3h, the sterile access Lactobacillus rhamnosus of inoculum concentration of red jujube pulp volume 2~3% after being digested by step (2),
Stirring, 12~48h of stationary culture when fermentation is to 3.5~4.5 pH, stop fermentation；
(4) post-processing: the ferment that step (3) is fermented obtains liquid jujube ferment by being separated by solid-liquid separation.
In above scheme, after concentration is evaporated under reduced pressure in the liquid jujube ferment of acquisition, by being spray-dried or being freeze-dried
Jujube ferment dry powder is made.
In above scheme, in the step (2), red jujube pulp citric acid and sodium citrate adjust pH to 5.0~6.5.
In above scheme, amount of water in the step (1) are as follows: dry jujube is that 1:1~10 add water by the solid-liquid ratio of jujube and water,
Fresh dates are 1:0.1~5 plus water by the solid-liquid ratio of jujube and water.
In above scheme, in the step (2), after complex enzyme first uses water or phosphate buffer to dissolve, it is then added to red
In jujube slurry.
In above scheme, the complex enzyme is in terms of single 100,000 U/g of enzyme enzyme activity, weight composition ratio are as follows: rhamnosan
Degrading enzyme 20~35%, pectase 25~40%, dextranase 10~25%, galactosidase 30~45%.
In above scheme, the complex enzyme further includes amylase, cellulase, glucoamylase, mannonase fine jade
One or more of glue enzyme.
Through the above technical solutions, complex enzyme provided by the invention is composition and the design feature choosing for red jujube polysaccharide
It takes, is made of rhamnosan degrading enzyme, pectase, dextranase, galactosidase.
It is characteristic of the invention that being fermented using Lactobacillus rhamnosus；Lactobacillus rhamnosus (L.rhamnosus) belongs to the
Three generations probiotics has enteron aisle Stickiness height, colonization ability relative to the first generation such as lactic acid bacteria, saccharomycete and second generation probiotics
By force, the advantages such as animal alimentary canal environment are resistant to, is played and is adjusted intestinal flora, prevents and treats diarrhea, norcholesterol, prevention
Saprodontia excludes toxin and raising immunity of organisms and other effects；Gamma amino butyric acid acceptor gene is in brain in controllable brain
Activity improves headache, insomnia, depression etc., and can enhance memory, reduce blood pressure, promote alcohol metabolism etc.；The sandlwood of high-purity
Sugared lactobacillus has good relaxation effect for allergic constitution.
Jujube ferment of the invention, containing through enzymolysis coupling fermentation generate a large amount of jujube activated oligosaccharides such as sandlwood oligosaccharides,
Galactooligosacchari(es, pectic oligosaccharides, half sweet oligosaccharide etc.；These activated oligosaccharides can be used as growth factor and promote Lactobacillus rhamnosus in intestines
Road field planting and growth also can be used as prebiotics adjustment intestinal flora.
The preparation method of jujube ferment provided by the present invention, using enzymolysis coupling fermentation production technology: using complex enzyme
Degradation is carried out to red jujube polysaccharide and forms the prebiotics such as sandlwood oligosaccharides, galactooligosacchari(es, pectic oligosaccharides, half sweet oligosaccharide, as sandlwood
The somatomedin of sugared lactobacillus promotes the quick increment of Lactobacillus rhamnosus；Meanwhile it is fast in Lactobacillus rhamnosus fermentation process
The monosaccharide components such as glucose, the fructose that original and enzymatic hydrolysis generates in speed consumption jujube, to eliminate these monosaccharide to complex enzyme
The feedback inhibition of substrate promotes enzyme digestion reaction, improves feed degradation efficiency；Enzymolysis and Lactobacillus rhamnosus fermentation phase
Coupling promotes mutually, so that each ingredient of jujube is fully utilized, realizes that the full matter of jujube utilizes.
Jujube ferment of the invention contains the generation high activity ferment of enzyme ferment coupled fermentation, Lactobacillus rhamnosus and prebiotic
Member, also containing original phenolic substances, pentacyclic triterpenoid, cyclic adenosine monophosphate (cAMP) and cyclic guanosine monophosphate in jujube
(cGMP), small molecules physiological activity and the nutriment such as 18 kinds of amino acid, multivitamin and mineral element；It is that there is certain protect
The high-quality jujube ferment of strong effect.
The method that enzymolysis coupling fermentation provided by the invention prepares jujube ferment, jujube raw material availability is up to 85.64%, jujube
It is aromatic strongly fragrant, sour and sweet palatability.
Specific embodiment
The technical scheme in the embodiments of the invention will be clearly and completely described below.
Embodiment 1
A kind of preparation method of jujube ferment, comprising the following steps:
(1) slurrying: choosing the extra dry red wine jujube 100kg for meeting food hygienic standard, is enucleated, shreds after being eluted with water, is added
200kg water is smashed, slurrying, obtains red jujube pulp；
(2) complex enzyme is prepared: according to rhamnosan degrading enzyme 25%, pectase 35%, dextranase 10%, galactoside
The weight ratio of enzyme 30% is uniformly mixed, and is re-dubbed complex enzyme；
(3) it digests: above-mentioned red jujube pulp citric acid and sodium citrate is adjusted into pH to 5.0, temperature is stablized at 35 DEG C, will
1kg complex enzyme is added in red jujube pulp after being dissolved with 2L water, stirs evenly, and digests；
(4) bacteria suspension is prepared: by Lactobacillus rhamnosus solid part, being configured to 10 with sterile saline6The bacterium of CFU/mL
Suspension；
(5) it coupled fermentation: when red jujube pulp is digested to 3h, by the sterile access Lactobacillus rhamnosus of red jujube pulp volume 2%, stirs
It mixes 5 minutes, stationary culture, when fermentation is to pH 4.0, stops fermentation, about 28h；
(6) it filters: the jujube ferment fermented filtering or low-speed centrifugal being removed into solid particle, obtain liquid jujube ferment
Element.
Embodiment 2
A kind of preparation method of jujube ferment, comprising the following steps:
(1) slurrying: choosing the extra dry red wine jujube 50kg for meeting food hygienic standard, is enucleated, shreds after being eluted with water, is added
100kg water is smashed, slurrying, obtains red jujube pulp；
(2) complex enzyme is prepared: according to rhamnosan degrading enzyme 20%, pectase 30%, dextranase 10%, galactoside
Enzyme 30%, amylase 5%, the mass ratio of cellulase 5% are uniformly mixed, are re-dubbed complex enzyme；
(3) it digests: above-mentioned red jujube pulp citric acid and sodium citrate being adjusted into pH to 6.5, temperature is scheduled on 30 DEG C, by 1kg
Complex enzyme is added in jujube slurry after being dissolved with 2L water, is stirred evenly, and is digested.
(4) bacteria suspension is prepared: by Lactobacillus rhamnosus solid part, being configured to 10 with sterile saline5The bacterium of CFU/mL
Suspension；
(5) coupled fermentation: when red jujube pulp is digested to 1.5h, by the sterile access sandlwood of the inoculum concentration of red jujube pulp volume 2%
Sugared lactobacillus stirs 5 minutes, stationary culture, when fermentation is to pH 4.0, stops fermentation, about for 24 hours.
(6) prepared by liquid jujube ferment: the jujube ferment fermented filtering or low-speed centrifugal being removed solid particle, obtained
Liquid jujube ferment；
(7) prepared by solid jujube ferment: the malt of 20% (m/v) is added in the liquid jujube ferment obtained to step (6)
Dextrin, homogeneous are spray-dried under the conditions of 165~175 DEG C, 85~95 DEG C of outlet air of air inlet, obtain jujube ferment solid powder.
Embodiment 3
A kind of preparation method of jujube ferment, comprising the following steps:
(1) slurrying: choosing the fresh dates 100kg for meeting food hygienic standard, is enucleated, shreds after being eluted with water, 50kg is added
Water is smashed, slurrying, obtains red jujube pulp；
(2) complex enzyme is prepared: according to rhamnosan degrading enzyme 20%, pectase 30%, dextranase 10%, galactoside
Enzyme 30%, glucoamylase 2%, mannase 3%, the weight ratio of agarase 5% are uniformly mixed, are re-dubbed compound
Enzyme；
(3) it digests: above-mentioned red jujube pulp citric acid and sodium citrate is adjusted into pH to 5.5, temperature is stablized at 50 DEG C, will
0.5kg complex enzyme is added in jujube slurry after being dissolved with 1L water, is stirred evenly, and is digested；
(4) bacteria suspension is prepared: by Lactobacillus rhamnosus solid part, being configured to 10 with sterile saline5The bacterium of CFU/mL
Suspension；
(5) it coupled fermentation: when red jujube pulp is digested to 2h, by the sterile access Lactobacillus rhamnosus of red jujube pulp volume 3%, stirs
It mixes 5 minutes, stationary culture, when fermentation is to pH 4.5, stops fermentation, about for 24 hours；
(6) prepared by liquid jujube ferment: the jujube ferment fermented filtering or low-speed centrifugal being removed solid particle, obtained
Liquid jujube ferment；
(7) prepared by solid jujube ferment: the malt of 20% (m/v) is added in the liquid jujube ferment obtained to step (6)
Dextrin, homogeneous are spray-dried under the conditions of 165~175 DEG C, 85~95 DEG C of outlet air of air inlet, obtain jujube ferment solid powder.
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 (7)
1. a kind of preparation method of jujube ferment, which is characterized in that use enzymolysis coupling fermentation production technology, including following step
It is rapid:
(1) slurrying: slurrying after the jujube of select is cleaned obtains red jujube pulp；
(2) it digests: red jujube pulp being adjusted into pH to 5.0~6.5,25~50 DEG C of temperature, is added at least by rhamnosan degrading enzyme, fruit
The complex enzyme that glue enzyme, dextranase, galactosidase form, the red jujube pulp weight that the additive amount of complex enzyme is obtained with step (1)
Percentages are 2~10 ‰, digest 1~3h；
(3) Lactobacillus rhamnosus coupled fermentation: is configured to 10 with sterile saline4~108The bacteria suspension of CFU/mL；In enzyme
When solution is to 1h~3h, by the sterile access Lactobacillus rhamnosus of inoculum concentration of red jujube pulp volume 2~3% after step (2) enzymatic hydrolysis, stir
It mixes, 12~48h of stationary culture, when fermentation is to 3.5~4.5 pH, stops fermentation；
(4) post-processing: the ferment that step (3) is fermented obtains liquid jujube ferment by being separated by solid-liquid separation.
2. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that by the liquid jujube ferment of acquisition
After concentration is evaporated under reduced pressure in element, jujube ferment dry powder is made by being spray-dried or being freeze-dried.
3. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that step (1) Zhong Jiashui
It measures are as follows: dry jujube is 1:1~10 plus water by the solid-liquid ratio of jujube and water, and fresh dates are added by the solid-liquid ratio of jujube and water for 1:0.1~5
Water.
4. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that in the step (2), jujube
Slurry citric acid and sodium citrate adjust pH to 5.0~6.5.
5. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that compound in the step (2)
After enzyme first uses water or phosphate buffer to dissolve, it is then added in red jujube pulp.
6. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that the complex enzyme is with single enzyme enzyme
100,000 U/g of vigor meter, weight composition ratio are as follows: rhamnosan degrading enzyme 20~35%, pectase 25~40%, dextranase
10~25%, galactosidase 30~45%.
7. a kind of preparation method of jujube ferment according to claim 1, which is characterized in that the complex enzyme further includes forming sediment
One or more of powder enzyme, cellulase, glucoamylase, mannonase agarase.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111387490A (en) * | 2020-03-31 | 2020-07-10 | 青岛海济润生生物科技有限公司 | Preparation method of reinforced coupling blackberry enzyme |
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| CN104489669A (en) * | 2014-12-12 | 2015-04-08 | 深圳先进技术研究院 | Plant enzyme probiotic powder and preparation method thereof |
| CN107048361A (en) * | 2017-04-12 | 2017-08-18 | 塔里木大学 | A kind of big rue granatum composite enzyme of jujube and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111387490A (en) * | 2020-03-31 | 2020-07-10 | 青岛海济润生生物科技有限公司 | Preparation method of reinforced coupling blackberry enzyme |
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