CN111053173A - Preparation process of lactobacillus plantarum fermented snow pear juice beverage - Google Patents
Preparation process of lactobacillus plantarum fermented snow pear juice beverage Download PDFInfo
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- 240000006024 Lactobacillus plantarum Species 0.000 title claims abstract description 69
- 235000013965 Lactobacillus plantarum Nutrition 0.000 title claims abstract description 69
- 229940072205 lactobacillus plantarum Drugs 0.000 title claims abstract description 69
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 49
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 48
- 235000013361 beverage Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 239000005720 sucrose Substances 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 239000001963 growth medium Substances 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000011218 seed culture Methods 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 241001052560 Thallis Species 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000012258 culturing Methods 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 12
- 150000007524 organic acids Chemical class 0.000 abstract description 8
- 239000004310 lactic acid Substances 0.000 abstract description 6
- 235000014655 lactic acid Nutrition 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241000186660 Lactobacillus Species 0.000 abstract description 5
- 229940039696 lactobacillus Drugs 0.000 abstract description 5
- 235000005985 organic acids Nutrition 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 6
- 235000014443 Pyrus communis Nutrition 0.000 description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 5
- 229930003944 flavone Natural products 0.000 description 5
- 150000002212 flavone derivatives Chemical class 0.000 description 5
- 235000011949 flavones Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 5
- 230000003078 antioxidant effect Effects 0.000 description 4
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- 238000011081 inoculation Methods 0.000 description 4
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- 238000009630 liquid culture Methods 0.000 description 3
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- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/20—Bacteria; Culture media therefor
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- 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
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- 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
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Abstract
The invention discloses a method for preparing lactobacillus plantarumlactobacillus plantarum) The preparation process of the fermented snow pear juice beverage comprises the following steps: (1) mixing Lactobacillus plantarum (A)lactobacillus plantarum) Inoculating the strain into a liquid seed culture medium for activation to obtain a seed liquid containing thalli; (2) cleaning snow pear, cutting into pieces, and quickly squeezing to obtain snow pear juice; (3) adding sucrose into fresh juice of fructus Pyri, sterilizing, cooling, inoculating Lactobacillus plantarum (L.) (lactobacillus plantarum) Obtaining seed culture solution, performing fermentation culture, and standing for the end of fermentationNaturally settling fermented pear juice, and collecting supernatant to obtain Lactobacillus plantarum (Lactobacillus plantarum) ((L))lactobacillus plantarum) Fermented pear juice beverage. The obtained beverage has sour, sweet and delicious taste, and no unpleasant odor. Measuring the fermentation lactobacillus plantarum thereof (lactobacillus plantarum) The viable count is 1.12 × 1011CFU/mL. The total amount of organic acids increased from 7.81g/L to 21.46g/L, with a significant increase in lactic acid content. The invention provides a production method of a viable bacteria type drink with oxidation resistance.
Description
Technical Field
The invention relates to lactobacillus plantarum (A)lactobacillus plantarum) A preparation process of a fermented snow pear juice beverage belongs to the technical field of food production.
Background
The fruit juice drinks in the current market are various in types, but some drinks are lack of nutrition and most of the drinks are not easy to be absorbed by human bodies. With the improvement of living standard of people, the requirement of consumers on health is more and more strict, and most of commercially available fruit juice cannot meet the requirement of people on healthy diet. And Lactobacillus plantarum: (lactobacillus plantarum) Can promote food digestion and increase nutrient intake by improving intestinal microbial balance. Lactobacillus plantarum (A)lactobacillus plantarum) The fermented snow pear juice has improved antioxidant function, and is beneficial to human body and mind health. The product is prepared from Lactobacillus plantarum (A)lactobacillus plantarum) The pear juice is reasonably matched for fermentation, the cold property of the fermented pear can be weakened, and meanwhile, the beneficial ingredients in the pear juice are increased and the flavor of the pear juice is changed. The pear is deeply processed, the cost of a refrigeration house is reduced, the added value of pear products can be improved, thallus metabolites which are more beneficial to human body absorption are generated, the audience of the products is wider, the sales volume of the products is improved, and the problems of pear storage and high energy consumption can be better solved. Thus Lactobacillus plantarum (A), (B), (C), (lactobacillus plantarum) The fruit juice beverage with good taste and easy absorption and antioxidant effect is reasonably combined with the fruit juice, and has better market prospect.
Disclosure of Invention
The invention aims to provide lactobacillus plantarum (A)lactobacillus plantarum) A fermented snow pear beverage is prepared from Lactobacillus plantarum (Lactobacillus plantarum)lactobacillus plantarum) Effectively combined with pear juice, and has synergistic effect, so that the absorptivity of nutrient substances is improved, and the efficacy value of the nutrient substances is better developed and utilized.
Specifically, the preparation process comprises the following steps:
(1) commercially available Lactobacillus plantarum deposited on slant surface: (lactobacillus plantarum) Inoculating into liquid culture medium, and culturing in incubator at constant temperature;
the suitable culture conditions are as follows: culturing at 36-38 deg.C for 16-18h to obtain seed solution containing thallus;
wherein, the liquid seed culture medium comprises the following components: soybean peptone 2.5-4.0 g, sucrose 2.0-4.0 g, snow pear juice 10-20mL with sugar content 10-15%, adding distilled water to prepare 100 mL, adjusting pH to 6.8-7.0, and sterilizing;
wherein, the proper sterilization temperature is as follows: 105 ℃ and 111 ℃, and the sterilization time is 15-30 min;
(2) selecting fresh snow pear without plant diseases and insect pests, cleaning, juicing, blending, sterilizing and cooling;
adding a certain amount of sucrose into the snow pear juice, sterilizing in water bath, cooling to 25-35 deg.C after sterilization, and using as snow pear fermentation medium;
wherein, a certain amount of sucrose is added into the snow pear juice to ensure that the final concentration (mass concentration m/v) of the sucrose reaches 10-20%; sterilizing in water bath at 75-85 deg.C for 10-15 min;
(3) inoculating the seed solution obtained in the step (1) into a snow pear fermentation medium for culture and fermentation, naturally settling the fermented pear juice, and taking supernatant to obtain lactobacillus plantarum (A)lactobacillus plantarum) Fermented snow pear juice beverage.
Wherein the inoculation amount of the seed liquid is 3-6%, the culture temperature is 35-37 ℃, and the fermentation time is 46-51 h.
The obtained beverage has sour, sweet and delicious taste, and no unpleasant odor. Detected, the lactobacillus plantarum (A) ferments the lactobacillus plantarumlactobacillus plantarum) The viable count is 1.12 × 1011CFU/mL, havingThe total amount of organic acid increased from 7.81g/L to 21.46g/L, wherein the lactic acid content increased significantly. Lactobacillus plantarum (A)lactobacillus plantarum) Compared with unfermented pear juice: the polyphenol content is increased from 185.31mg/L to 229.80mg/L, and the increase is 19.36 percent; the flavone content increased from 631.23mg/L to 852.20mg/L by 25.93%.
The invention provides a production method of a viable bacteria type drink with oxidation resistance.
The principle of the invention is as follows: the probiotic fermented fruit and vegetable juice is a beverage prepared by fermenting fresh fruits and vegetables by using probiotics. The invention provides a lactobacillus plantarum (A)lactobacillus plantarum) A method for preparing a functional beverage by fermenting pear juice. Aromatic components such as organic acid, aldehydes, alcohols, carboxylic acids and the like generated in the fermentation process increase the taste and flavor of the fruit and vegetable juice; and Lactobacillus plantarum: (lactobacillus plantarum) During the fermentation process, the degradation of certain plant cell walls can be caused, the release of effective components and antioxidant substances is promoted, and the nutritional value of the fruit and vegetable juice is enhanced. Using Lactobacillus plantarum (II)lactobacillus plantarum) The antioxidant effect of the fermented snow pear juice can be obviously enhanced. The functional substances mainly comprise organic acids, polyphenols, flavonoids and the like. The invention provides a process method for a viable bacteria type drink with oxidation resistance.
The invention has the following beneficial effects:
by adding commercially available Lactobacillus plantarum (A) to the pear juicelactobacillus plantarum) Fermenting and culturing to obtain a live bacteria type pear juice beverage, and determining Lactobacillus plantarum (L.) in fermented pear juicelactobacillus plantarum) The viable count is 1.12 × 1011CFU/mL. And (3) product measurement: the total amount of organic acid is increased by 21.46g/L from 7.81g/L, wherein the content of lactic acid is obviously increased. Lactobacillus plantarum (A)lactobacillus plantarum) Compared with unfermented pear juice: the polyphenol content is increased from 185.31mg/L to 229.80mg/L, and the increase is 19.36 percent; the flavone content increased from 631.23mg/L to 852.20mg/L by 25.93%.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
(1) Commercially available Lactobacillus plantarum deposited on slant surface: (lactobacillus plantarum) Inoculating into liquid seed culture medium, and culturing in incubator at constant temperature;
the suitable culture conditions are as follows: the culture temperature is 36 ℃, and the culture time is 16 h. Obtaining seed liquid containing thalli;
wherein, the liquid seed culture medium comprises the following components: soybean peptone 2.5g, sucrose 2.0g, snow pear juice 10mL with sugar content 10-15%, distilled water 100 mL, adjusting pH to 7.0 and sterilizing.
Wherein, the proper sterilization temperature is as follows: 105 ℃; sterilizing for 15 min.
(2) Selecting fresh snow pear without plant diseases and insect pests, cleaning, juicing, blending, sterilizing and cooling;
adding a certain amount of sucrose into the snow pear juice to enable the final concentration (mass concentration m/v) of the sucrose to reach 13%, then sterilizing in a water bath, cooling to 25 ℃ after the sterilization is finished, and taking the mixture as a snow pear fermentation culture medium;
wherein the addition amount of the sucrose in the snow pear juice is 10 percent of the mass of the snow pear juice; sterilizing in water bath at 75 deg.C for 10 min;
(3) inoculating the seed solution obtained in the step (1) into a snow pear fermentation medium for culture and fermentation, naturally settling the fermented pear juice, and taking supernatant to obtain lactobacillus plantarum (A)lactobacillus plantarum) Fermented snow pear juice beverage.
Wherein the inoculation amount of the seed liquid is 6 percent, the culture temperature is 35 ℃, and the fermentation time is 48 hours.
The obtained beverage has slightly sour taste and no unpleasant odor. Detected, the lactobacillus plantarum (A) ferments the lactobacillus plantarumlactobacillus plantarum) The viable count is 9.32 × 1010CFU/mL, the total amount of organic acids increased from 7.81g/L to 14.47g/L, with a significant increase in lactic acid content. Lactobacillus plantarum (A)lactobacillus plantarum) Compared with unfermented pear juice: the polyphenol content is increased from 185.31mg/L to 208.80mg/L, and the increase is 11.25 percent; has flavone content ofThe 631.23mg/L increased to 732.20mg/L by 13.79%.
Example 2
(1) Commercially available Lactobacillus plantarum deposited on slant surface: (lactobacillus plantarum) Inoculating into liquid culture medium, and culturing in incubator at constant temperature;
the suitable culture conditions are as follows: culturing at 37 deg.C for 16h to obtain seed solution containing thallus;
wherein, the liquid seed culture medium comprises the following components: 3.0g of soybean peptone, 3.0g of sucrose, 15mL of snow pear fresh squeezed pear juice with the sugar content of 10-15%, adding distilled water to prepare 100 mL, adjusting the pH value to 7.0 and sterilizing;
wherein, the proper sterilization temperature is as follows: sterilizing at 105 deg.C for 20 min;
(2) selecting fresh snow pear without plant diseases and insect pests, cleaning, juicing, blending, sterilizing and cooling;
adding a certain amount of sucrose into the snow pear juice to enable the final concentration (mass concentration m/v) of the sucrose to reach 15%, then sterilizing in a water bath, and cooling to 35 ℃ after the sterilization is finished to be used as a snow pear fermentation culture medium;
wherein the addition amount of the sucrose in the snow pear juice is 15 percent of the mass of the snow pear juice; sterilizing in water bath at 75 deg.C for 10 min;
(3) inoculating the seed solution obtained in the step (1) into a snow pear fermentation medium for culture and fermentation, naturally settling the fermented pear juice, and taking supernatant to obtain lactobacillus plantarum (A)lactobacillus plantarum) Fermented snow pear juice beverage.
Wherein the inoculation amount of the seed liquid is 3 percent, the culture temperature is 36 ℃, and the fermentation time is 46 h.
The obtained beverage has good taste and no unpleasant odor. Detected, the lactobacillus plantarum (A) ferments the lactobacillus plantarumlactobacillus plantarum) The viable count is 2.15 × 1010CFU/mL, the total amount of organic acids increased from 7.81g/L to 20.21g/L, with a significant increase in lactic acid content. Lactobacillus plantarum (A)lactobacillus plantarum) Compared with unfermented pear juice: the polyphenol content is increased from 185.31mg/L to 215.80mg/L, and the increase is 14.13 percent; the flavone content is increased from 631.23mg/L to 793.1The 3mg/L increase was 20.41%.
Example 3
(1) Commercially available Lactobacillus plantarum deposited on slant surface: (lactobacillus plantarum) Inoculating into liquid culture medium, and culturing in incubator at constant temperature;
the suitable culture conditions are as follows: culturing at 37 deg.C for 16h to obtain seed solution containing thallus;
wherein, the liquid seed culture medium comprises the following components: soybean peptone 4.0 g, sucrose 4.0 g, snow pear juice 20mL with sugar content 10-15%, adding distilled water to prepare 100 mL, adjusting pH to 6.9 and sterilizing;
wherein, the proper sterilization temperature is as follows: sterilizing at 111 deg.C for 15 min;
(2) selecting fresh snow pear without plant diseases and insect pests, cleaning, juicing, blending, sterilizing and cooling;
adding a certain amount of sucrose into the snow pear juice to enable the final concentration (mass concentration m/v) of the sucrose to reach 18%, then sterilizing in a water bath, and cooling to 35 ℃ after the sterilization is finished to be used as a snow pear fermentation culture medium;
wherein the addition amount of the sucrose in the snow pear juice is 20 percent of the mass of the snow pear juice; sterilizing in water bath at 75 deg.C for 10 min;
(3) inoculating the seed solution obtained in the step (1) into a snow pear fermentation medium for culture and fermentation, naturally settling the fermented pear juice, and taking supernatant to obtain lactobacillus plantarum (A)lactobacillus plantarum) Fermented snow pear juice beverage.
Wherein the inoculation amount of the seed liquid is 6 percent, the culture temperature is 37 ℃, and the fermentation time is 51 h.
The obtained beverage has sour, sweet and delicious taste, and no unpleasant odor. Detected, the lactobacillus plantarum (A) ferments the lactobacillus plantarumlactobacillus plantarum) The viable count is 1.12 × 1011CFU/mL, the total amount of organic acids increased from 7.81g/L to 21.46g/L, with a significant increase in lactic acid content. Lactobacillus plantarum (A)lactobacillus plantarum) Compared with unfermented pear juice: the polyphenol content is increased from 185.31mg/L to 229.80mg/L, and the increase is 19.36 percent; the flavone content is increased from 631.23mg/L to 852.20mg/L and increased by 25.93%。
In the above examples, the expression content of each component in the composition of the medium refers to mass/volume concentration.
In the above examples, the strains used for fermentation are all Lactobacillus plantarum (C.) (lactobacillus plantarum）。
Claims (6)
1. A preparation process of a lactobacillus plantarum fermented snow pear juice beverage is characterized by comprising the following steps:
(1) inoculating commercially available lactobacillus plantarum preserved on an inclined plane into a liquid seed culture medium, and culturing in an incubator at constant temperature to obtain a seed liquid containing thalli;
wherein, the liquid seed culture medium comprises the following components: soybean peptone 2.5-4.0 g, sucrose 2.0-4.0 g, snow pear juice 10-20mL with sugar content 10-15%, adding distilled water to prepare 100 mL, adjusting pH to 6.8-7, and sterilizing;
(2) selecting fresh snow pear without plant diseases and insect pests, cleaning, juicing, blending, sterilizing and cooling;
adding a certain amount of sucrose into the snow pear juice, sterilizing in water bath, cooling to 25-35 deg.C after sterilization, and using as snow pear fermentation medium;
(3) and (2) inoculating the seed solution obtained in the step (1) into a snow pear fermentation culture medium for culture and fermentation, naturally settling fermented pear juice, and taking supernatant to obtain the lactobacillus plantarum fermented snow pear juice beverage.
2. The process according to claim 1, wherein in the step (1), the culture conditions are: the culture temperature is 36-38 deg.C, and the culture time is 16-18 h.
3. The process according to claim 1, wherein in step (1), the liquid seed culture medium is sterilized under the following conditions: the sterilization temperature is 105 ℃ and 111 ℃, and the sterilization time is 15-30 min.
4. The process according to claim 1, characterized in that: in the step (2), the concentration of the snow pear juice sucrose is 10-20%.
5. The process according to claim 1, wherein the sterilization conditions in the step (2) are: sterilizing in water bath at 75-85 deg.C for 10-15 min.
6. The process according to claim 1, wherein the amount of the seed liquid inoculated in step (3) is 3 to 6%, the cultivation temperature is 35 to 37 ℃, and the fermentation time is 46 to 51 hours.
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|---|---|---|---|---|
| CN114246307A (en) * | 2021-12-31 | 2022-03-29 | 河南省农业科学院园艺研究所 | Fermented pear syrup and preparation method thereof |
| CN114304551A (en) * | 2021-12-31 | 2022-04-12 | 南昌大学 | Application of lactobacillus plantarum P101 fermented towel gourd |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114246307A (en) * | 2021-12-31 | 2022-03-29 | 河南省农业科学院园艺研究所 | Fermented pear syrup and preparation method thereof |
| CN114304551A (en) * | 2021-12-31 | 2022-04-12 | 南昌大学 | Application of lactobacillus plantarum P101 fermented towel gourd |
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