CN111248381A

CN111248381A - Fermented wolfberry and carrot juice and preparation method thereof

Info

Publication number: CN111248381A
Application number: CN202010116640.4A
Authority: CN
Inventors: 唐年初; 冯琳; 常明; 郭嘉; 郭怡雯
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2020-02-25
Filing date: 2020-02-25
Publication date: 2020-06-09

Abstract

The invention discloses a formula of fermented wolfberry and carrot juice and a preparation method thereof, wherein the preparation method comprises the steps of preparing a fermentation stock solution, sterilizing and then carrying out enzymolysis; adding a leaven for fermentation; adding stabilizer, flavoring, and homogenizing; then sterilizing to obtain the fermented medlar carrot juice. The invention selects high-quality carrots and medlar as raw materials to be squeezed, takes a dairy leavening agent of lactobacillus bulgaricus and streptococcus thermophilus as a self-production leavening agent, and is optimally treated by gelatin, xanthan gum and CMC-Na to prepare the fermented medlar carrot juice with rich nutrition, sour and sweet taste. The invention provides a new idea for solving the stability of the fermented compound beverage, meets the aims of nutrition, flavor, health care and blood sugar reduction of people, and solves the stability problem of the fermented product in the storage process.

Description

Fermented wolfberry and carrot juice and preparation method thereof

Technical Field

The invention relates to the technical field of compound beverage fermentation production, in particular to fermentation type wolfberry and carrot juice and a preparation method thereof.

Background

With the improvement of living standard of people, the demand of consumers for the drink gradually develops towards the direction of nutrition and health care. Pure natural health-care type and functional type drinks finally occupy the main position in the beverage market and are a great trend of food health. However, the existing processing technology of fruit and vegetable beverages greatly limits the nutrition of the fruit and vegetable beverages and also limits the deep development and utilization of functions such as natural color, fragrance, taste and the like. Functional beverages brewed by fermentation using microorganisms having special functions are being vigorously developed.

The fructus Lycii is mature fruit of Lycium barbarum of Solanaceae, and is rich in Lycium barbarum polysaccharides, betaine, carotenoid and carotenoid ester, vitamin C, hyoscyami, various amino acids and microelements such as K, Na, Ca, Mg, Cu, Fe, Mn, Zn, P, etc. Research shows that the lycium barbarum polysaccharide is one of the main active ingredients of the lycium barbarum and has the effects of regulating the immunity, reducing the blood sugar, resisting lipid peroxidation and improving the SOD activity. Besides, the medlar also has various efficacies of anti-aging, anti-tumor, anti-oxidation, immunity enhancement and the like. Carrot, also known as carrot or Asparagus, whose fleshy root is edible and medicinal, is called "ginseng". The carrot contains rich vitamin C, volatile oil, carotene, sesquiterpenes, flavonoids, coumarin and the like, is particularly rich in polysaccharide compounds, and particularly contains high content of dietary fibers such as pectin and the like. Research shows that the carrot polysaccharide has good activity function and the ability of controlling the postprandial blood sugar level.

At present, more compound beverages are available on the market, but less compound fermentation beverages exist, and the existing compound fermentation beverages have many problems: firstly, the fermentation formula and the treatment process of raw materials are too complex, and certain difficulty is brought to industrial production; secondly, the processing technology of the product can not well keep the nutritive value of the product, the nutrition loss is serious, and the fresh taste is lost; thirdly, the product quality is unstable, and turbid precipitation is easy to occur after the product is stored and placed for a period of time.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above-mentioned technical drawbacks.

Therefore, the invention overcomes the defects in the prior art and provides a fermentation type medlar carrot juice formula and a preparation method thereof.

In order to achieve the above purpose, the invention provides the following technical scheme: a method for preparing fermented fructus Lycii and radix Dauci Sativae juice comprises preparing fermentation stock solution, sterilizing, and performing enzymolysis; adding a leaven for fermentation; adding stabilizer, flavoring, and homogenizing; then sterilizing to obtain the fermented medlar carrot juice.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the enzymolysis is carried out by using soybean protein and/or wort after extraction.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the fermentation is carried out at 37 ℃ and then at low temperature; and (3) fermenting at low temperature, wherein the temperature is 0-10 ℃.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the stabilizer is a compound stabilizer consisting of one or more of gelatin, sodium carboxymethylcellulose, pectin, carrageenan, acyl gellan gum and xanthan gum; the mass ratio of the gelatin to the xanthan gum to the carrageenan to the sodium carboxymethylcellulose to the acyl gellan gum to the pectin is 10:10: 2-10: 10: 4.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the leavening agent is a dairy leavening agent of lactobacillus bulgaricus and streptococcus thermophilus; the dairy product comprises milk powder and/or skim milk, and the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1: 3-3: 1.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: and (3) performing enzymolysis after sterilization, wherein the sterilization temperature is 70-95 ℃, the required time is 5-15 min, and the enzymolysis is performed after the sterilization is performed and the temperature is cooled to 20-60 ℃.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the fermentation stock solution is prepared by soaking carrot and/or medlar in a color fixative; the color fixative comprises one or more of citric acid, vitamin C, sodium citrate, and sodium pyrosulfite.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: and the carrot is cooked for 4-10 min, and the medlar is cooked at 70-95 ℃.

As a preferable scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: the preparation method of the wort comprises the steps of crushing high-quality malt into powder, and adding the powder into constant-temperature water at 50-75 ℃ in a proportion of 20-40% for leaching (80-110W) for 50-120 min.

As a preferred scheme of the preparation method of the fermentation type barbary wolfberry fruit and carrot juice, the method comprises the following steps: and (3) carrying out enzymolysis for 3 hours or more at the enzymolysis temperature of 55-60 ℃ and the rotation speed of 200-800 r/min.

The invention has the beneficial effects that:

according to the preparation method of the lactobacillus fermented beverage, the raw materials such as the medlar and the carrot which are rich in carotene and polysaccharide are selected for compound processing, and different bacteria and the wort containing various enzymes are selected to act on the raw materials, so that the unpleasant smell of the raw materials is removed, the flavor components and the nutrient substances in the carrot and the medlar are fully reserved, and the taste and the nutritive value of the fermented medlar carrot juice are effectively improved finally.

The invention selects high-quality carrots and medlar as raw materials to be squeezed, takes a dairy leavening agent of lactobacillus bulgaricus and streptococcus thermophilus as a self-production leavening agent, and is optimally treated by gelatin, xanthan gum and CMC-Na to prepare the fermented medlar carrot juice with rich nutrition, sour and sweet taste. The invention provides a new idea for solving the stability of the fermented compound beverage, meets the aims of nutrition, flavor, health care and blood sugar reduction of people, and solves the stability problem of the fermented product in the storage process.

Drawings

FIG. 1 is a flow chart of a preparation process of fermented fructus Lycii and radix Dauci Sativae juice.

Detailed Description

The present invention will be further described with reference to specific embodiments. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention develops a fermented fruit and vegetable beverage by taking medlar and carrot as raw materials, and researches the preparation of production fermentation, the fermentation process of fruit and vegetable juice and the compounding effect of a stabilizer.

A preparation method of fermented wolfberry and carrot juice comprises the following steps:

1) optimizing a fermentation stock solution: soaking carrot and medlar in color protection liquid prepared from vitamin C and citric acid, taking out, squeezing, filtering to obtain clear juice, mixing the 2 clear juices according to a certain proportion to obtain fermentation stock solution, and returning filter residue to the previous step for further squeezing. Adding chitosan as clarifying agent, adding wort into the fruit and vegetable fermentation stock solution to obtain enzymolysis solution, and sterilizing at 90 deg.C for 10min to obtain pre-fermentation liquid.

2) The preparation method of the self-produced leavening agent comprises the following steps: adding a direct vat set starter into the skim milk, and fermenting for 6h at 37 ℃ to obtain the self-production starter.

3) A mixed fermentation step: and mixing the self-produced starter culture and the pre-fermentation liquid at 37 ℃ for 24h for fermentation.

4) And (3) low-temperature fermentation: and (3) refrigerating the mixed fermentation liquor at 6 ℃ for 12h, and then fermenting to obtain the final fermentation liquor.

5) And optimizing the fermentation process, namely adding gelatin, xanthan gum and carrageenan into the fermentation liquor for compounding. Adding stevioside for flavoring. Homogenizing the fermented beverage with a high-pressure homogenizer, controlling the homogenizing pressure and time, filling, and sterilizing to obtain the fermented fructus Lycii and radix Dauci Sativae juice.

In order to conveniently and effectively ferment the barbary wolfberry fruit and carrot juice, the preparation method further comprises the following steps:

boiling carrot in water containing 0.5% citric acid and 0.3% vitamin C at a ratio of 1:2 for 6min, discarding color protection solution, adding water at a ratio of raw material to water, squeezing, and coarse-filtering with 1 layer of gauze or any 100-200 mesh filtering equipment to obtain carrot juice. Soaking fructus Lycii in 85 deg.C color protecting solution at a ratio of 1:5 for 30min, squeezing juice, and filtering to obtain fructus Lycii juice.

Mixing the fresh fruit and vegetable juice in a ratio of 7:3, and continuing to perform juice extraction on filter residues in the previous step. Adjusting pH to 4.5 with 10% citric acid solution, adding 0.03% chitosan as clarifier, and treating at 30 deg.C for 40min to obtain optimal effect. The radius of the carrot and the medlar in the fruit and vegetable juice is reduced through the action of the clarifying agent, and the stability of the fruit and vegetable juice is improved.

6% of sucrose is added, and the pH value is adjusted to 6.0-6.5 by anhydrous sodium carbonate, so that the lactobacillus growth regulator is more suitable for the growth of lactobacillus.

Sterilizing the fruit and vegetable juice at 95 ℃ for 10min, cooling to 55 ℃, adding the extracted wort, and carrying out enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Since lactic acid bacteria have high nutritional requirements for the external environment, various vitamins, free amino acids, purinine bases, pyrimidine bases and growth factors are required in addition to energy substances required for normal growth, such as some carbohydrates, and fats and proteins that can be decomposed and utilized. So that the skim milk is firstly fermented to make the growth state of the skim milk optimal, and then the skim milk is used as a leaven to be added into the medlar carrot juice. Therefore, besides the medlar, the carrot and the cane sugar can provide nutrient substances, the wort is also beneficial to enhancing the flavor and the nutrition of the lactobacillus fermented beverage.

Adding a direct vat set starter with the ratio of streptococcus thermophilus to lactobacillus bulgaricus being 1:1 into skim milk, and fermenting for 6h to obtain the self-production starter. Adding 6% of the direct-vat-set starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting for 24h at 37 ℃.

After finishing the fermentation at 37 ℃, fermenting at 4 ℃ for 12 h. Adding 0.2% of gelatin, 0.2% of CMC-Na and 0.06% of xanthan gum as a stabilizer, completely dissolving in hot water, and slowly adding into the fermentation liquor at the rotating speed of 500-1000 r/min.

Adding 5% stevioside, flavoring, homogenizing for 3 times, sterilizing at 75 deg.C for 15min, and rapidly cooling to 4 deg.C to obtain fermented fructus Lycii and radix Dauci Sativae beverage.

The following examples further illustrate the above embodiments, but do not therefore limit the invention within the scope of the examples described. In order to test and verify the flavor and efficacy of the lactobacillus fermented medlar and carrot beverage provided by the embodiment of the invention, the following preparation processes and test comparison scores of the probiotic fermented beverage prepared by the specific embodiments of the invention and the comparative examples are provided, and the sensory score standard table is as follows:

example 1:

fermentation stock solution: boiling carrot in water containing 0.5% citric acid and 0.3% vitamin C at a ratio of 1:2 for 6min, discarding color protection solution, adding water at a ratio of raw material to water, squeezing, and coarse-filtering with 1 layer of gauze or any 100-200 mesh filtering equipment to obtain carrot juice. Soaking fructus Lycii in 85 deg.C color protecting solution at a ratio of 1:5 for 30min, squeezing juice, and filtering to obtain fructus Lycii juice. Mixing the fresh fruit and vegetable juice at a ratio of 8: 2. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.03% chitosan (molecular weight: 100-. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Sterilizing, leaching and performing enzymolysis, namely sterilizing the fruit and vegetable juice at 90 ℃ for 10min, cooling to 20 ℃, adding the leached malt juice (the extraction temperature is 50 ℃, the solvent is water, the material-liquid ratio is 1:10, leaching is performed for 2h, the pH is 8.2, the content of components of the malt juice obtained by leaching is α -amylase activity is 7.07U, β -amylase activity is 3.16U, protease 22037U, protein is 28.87g/100g, vitamin B912.76 mg/100g, maltose is 8.97g/100g, flavone is 0.227g/100g, and crude fiber is 10.8g/100g), and performing enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Fermentation: adding a direct vat set starter with the ratio of streptococcus thermophilus to lactobacillus bulgaricus being 1:1 into skim milk, and fermenting for 6 hours at 37 ℃ to obtain the self-production starter. Adding 6% of the direct-vat-set starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting for 24h at 37 ℃. After the fermentation at 37 ℃ is finished, standing and fermenting for 12 hours at the low temperature of 4 ℃.

Adding 0.2% of gelatin, 0.2% of CMC-Na and 0.06% of xanthan gum as a compound stabilizer (gelatin: CMC-Na: xanthan gum is 10:10:3), completely dissolving in hot water, and slowly adding into the fermentation liquor at a rotation speed of 200 r/min.

Seasoning: adding 5% stevioside, flavoring, homogenizing for 3 times (25 MPa,53 deg.C), sterilizing at 75 deg.C for 15min, rapidly cooling to 4 deg.C, and packaging to obtain fermented fructus Lycii and radix Dauci Sativae juice.

The invention tries to perform color protection treatment on fruit and vegetable juice at different temperatures (70-95 ℃), and the color formed under the treatment conditions in the text is closest to the color of the carrot and the medlar and is the color with the highest score of a tested person by measuring the juice by using a high-precision optical colorimeter and photosensitive evaluation.

When the self-production starter is prepared, 2 types of skim milk are selected as the starter, one type is prepared by soaking milk powder in warm water at 50 ℃, and the milk powder and the starter are fully and uniformly mixed for later use; the other is a certain brand of skim milk available from commercial vendors. Finally, the two are found to be innocently different.

The proportion of the zymophyte is optimized in the invention. Since the fermentation tubes utilize the saccharides to produce a large amount of lactic acid, putrefying acid can be effectively inhibited, the human digestibility can be improved, and the pH and the acidity are taken as indexes for measurement. The experimental data are as follows:

the compound stabilizer is optimized, and the scheme and the result are shown in tables 1-3.

Table 1: orthogonal experimental design and results

TABLE 2

Table 3: test factors and levels of stabilizers

Through analysis, the influence of the carrageenan and the gellan gum on the viscosity is small, and the taste is not good.

Example 2:

the fermentation broth was prepared in the same manner as in example 1.

Mixing the fresh fruit and vegetable juice at a ratio of 7: 3. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.03% chitosan as clarifier, and treating at 30 deg.C for 40 min. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Sterilizing the fruit and vegetable juice at 90 deg.C for 15min, cooling to 55 deg.C, performing enzymolysis at a high temperature, and stopping cooling at 55 deg.C to eliminate heating step; adding the extracted wort, and carrying out enzymolysis for 3 hours at the rotating speed of 500-1000 r/min to obtain an enzymolysis liquid.

Adding a direct vat set starter into the skim milk, and fermenting for 7h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After the fermentation is finished, standing and fermenting for 14 hours at the low temperature of 6 ℃. Adding a compound stabilizer (gelatin: CMC-Na: xanthan gum-10: 10:3), completely dissolving in hot water, and slowly adding into the fermentation liquor at the rotation speed of 300 r/min.

Adding stevioside, homogenizing for 3 times, sterilizing, and packaging to obtain fermented fructus Lycii and radix Dauci Sativae juice.

In the cooling step after the fruit and vegetable juice is sterilized at 90 ℃, the cooling of the invention is provided with a gradient (20 ℃, 37 ℃, 55 ℃, 72 ℃ and 90 ℃) which is preferably about 55 ℃, because an enzymolysis process is carried out after the sterilization, the temperature is higher, which is favorable for enzymolysis, and the cooling is stopped when the temperature is cooled to 55 ℃, so that the step of heating for enzymolysis is omitted, and the time and the cost are saved.

Example 3:

the fermentation broth was prepared in the same manner as in example 1.

Mixing the fresh fruit and vegetable juice at a ratio of 6: 4. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.03% chitosan as clarifier, and treating at 30 deg.C for 40 min. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Sterilizing the fruit and vegetable juice at 95 ℃ for 15min, cooling to 55 ℃, adding the extracted wort, and carrying out enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Adding a direct vat set starter into the skim milk, and fermenting for 7h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 26 h.

After the fermentation at 37 ℃ is finished, standing and fermenting for 14 hours at the low temperature of 6 ℃. Adding stabilizer, dissolving in hot water, and slowly adding into the fermentation liquid at rotation speed of 400 r/min.

Example 4:

the fermentation broth was prepared in the same manner as in example 1.

Mixing the fresh fruit and vegetable juice at a ratio of 5: 5. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.04% chitosan as clarifier, and treating at 30 deg.C for 40 min. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Sterilizing the fruit and vegetable juice at 95 ℃ for 10min, cooling to 55 ℃, adding the extracted wort, and carrying out enzymolysis for 5 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Adding a direct vat set starter into the skim milk, and fermenting for 7h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h.

After the fermentation is finished, standing and fermenting for 14 hours at the low temperature of 6 ℃. Adding stabilizer, dissolving in hot water completely, and slowly adding into the fermentation liquid at a rotation speed of 600 r/min.

Adding 4% stevioside, flavoring, homogenizing for 3 times, sterilizing, and packaging to obtain fermented fructus Lycii and radix Dauci Sativae juice.

Example 5:

the fermentation broth was prepared in the same manner as in example 1.

Sterilizing the fruit and vegetable juice at 90 ℃ for 15min, cooling to 55 ℃, adding the extracted soybean enzymolysis protein solution, and carrying out enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis solution.

After the fermentation is finished, standing and fermenting for 14 hours at the low temperature of 6 ℃. Adding stabilizer, dissolving in hot water, and slowly adding into the fermentation liquid at rotation speed of 300 r/min.

Comparative example 1:

the fermentation broth was prepared in the same manner as in example 1.

Mixing the fresh fruit and vegetable juice at a ratio of 8: 2. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.03% chitosan as clarifier, and treating at 30 deg.C for 40 min. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Sterilizing the fruit and vegetable juice at 108 ℃ for 10min, cooling to 55 ℃, adding the extracted wort, and carrying out enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Adding a direct vat set starter into the skim milk, and fermenting for 6h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After the fermentation at 37 ℃ is finished, standing and fermenting for 12 hours at the low temperature of 4 ℃. Adding stabilizer, dissolving in hot water completely, and slowly adding into the fermentation liquid at rotation speed of 200 r/min.

Adding 5% stevioside, flavoring, homogenizing for 3 times, sterilizing, and packaging to obtain fermented fructus Lycii and radix Dauci Sativae juice.

Comparative example 2:

the fermentation broth was prepared in the same manner as in example 1.

Sterilizing the fruit and vegetable juice at 95 deg.C for 10min, cooling to 55 deg.C, and performing enzymolysis.

Adding a direct vat set starter into the skim milk, and fermenting for 6h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After the fermentation is finished, standing and fermenting for 12 hours at the low temperature of 4 ℃. Adding stabilizer, dissolving in hot water completely, and slowly adding into the fermentation liquid at rotation speed of 200 r/min.

Comparative example 3:

the fermentation broth was prepared in the same manner as in example 1.

Adding a direct vat set starter into the skim milk, and fermenting for 6h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After finishing the fermentation at 37 ℃, standing and fermenting for 12 hours at 37 ℃. Adding stabilizer, dissolving in hot water completely, and slowly adding into the fermentation liquid at rotation speed of 200 r/min.

Comparative example 4:

the fermentation broth was prepared in the same manner as in example 1.

Mixing the fresh fruit and vegetable juice at a ratio of 5: 5. Adjusting pH to about 4.5 with 10% citric acid solution, adding 0.03% chitosan as clarifier, and treating at 30 deg.C for 40 min. Sucrose 6% was added and the pH was adjusted to 6.5 with anhydrous sodium carbonate.

Adding a direct vat set starter into the skim milk, and fermenting for 6h to obtain the self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After finishing the fermentation at 37 ℃, standing and fermenting for 12 hours at the low temperature of 4 ℃.

Comparative example 5:

the fermentation broth was prepared in the same manner as in example 1.

Sterilizing the fruit and vegetable juice at 90 ℃ for 15min, cooling to 55 ℃, adding the extracted wort, and carrying out enzymolysis for 3 hours at the rotation speed of 500-1000 r/min to obtain an enzymolysis liquid.

Adding a direct vat set starter into skim milk mixed with milk powder, and fermenting for 7h to obtain a self-production starter. Adding 6% of the self-produced starter into the fruit and vegetable juice which is subjected to enzymolysis and sterilization, and fermenting at 37 ℃ for 24 h. After the fermentation is finished, standing and fermenting for 14 hours at the low temperature of 6 ℃. Adding stabilizer, dissolving in hot water, and slowly adding into the fermentation liquid at rotation speed of 300 r/min.

Table 4: sensory evaluation result of carrot and medlar original pulp

Table 5: main component and content of fermented wolfberry and carrot juice

Experimental results show that the moisture content of comparative examples 1-5 is obviously higher than that of examples 1-5, mainly because the higher the sterilization temperature is, the longer the sterilization time is, the water loss is slightly lost. However, the contents of carotene, functional polysaccharide, free amino acid, protein and vitamin C in the nutritional function indexes are obviously higher in examples 1-5 than in comparative examples 1-5, wherein the results of example 2 and comparative example 5 are optimal. Mainly because the lactic acid bacteria, i.e. lactobacillus bulgaricus and streptococcus thermophilus, are present in the ratio 1:1, after sterilization at 95 ℃ for 10 minutes, the main nutrient substances are well preserved.

In the examples and comparative examples, the total content of thiamine, riboflavin, and niacin belonging to the vitamin B group was significantly higher in comparative examples 1 to 5 than in examples 1 to 5, mainly because the longer the sterilization time, the more serious the loss of vitamin B. Under different ratios of carrots to medlar, the change of trace elements such as Fe, Mg, Zn, Se and the like is not large. The difference between groups is mainly related to the content of carrot and medlar, and because the content of each trace element in medlar is higher than that of carrot, the proportion of medlar is higher, and the content of the trace element is higher.

Table 6: effect of different Sterilization temperatures on color

	L (Black and white)	a (red green)	b (yellow blue)	△E*
					Is not fermented	42.81±0.43	15.2±0.32	19.02±0.41
Example 1	40.82±0.35	19.19±0.33	19.32±0.49	4.47
					Example 2	43.58±0.38	15.71±1.07	19.32±1.36	0.97
Example 3	41.70±0.14	17.03±1.31	20.14±0.71	2.42
					Example 4	41.18±0.41	16.68±1.31	20.69±0.35	2.76
Example 5	41.6±0.31	17.76±1.25	19.38±0.07	2.85
					Comparative example 1	40.08±0.20	18.25±0.06	19.24±0.22	2.93

(△ E color difference degree, very small difference of 0-0.5, small difference of 0.5-1.5, slightly difference of 1.5-3.0,

3.0 to 6.0, 6.0 to 12.0, and more than 12.0 different colors)

At different sterilization temperatures, the color of carrots changes. Mainly because of the existence of a large number of conjugated double bonds in the carotenoids in the medlar and the carrot, a chromophoric group is formed to generate color. Because it belongs to fat-soluble pigment, it is more stable, and is acid-resistant, alkali-resistant and heat-resistant. The double bond character makes it easily oxidisable, discolouring by destruction of the double bond in the presence of strong oxidising agents. Under heating, cis-trans isomeric changes tend to occur leading to a change in color in the yellow and red ranges. Blanching in food processing, however, can suitably inactivate enzyme treatment and protect carotenoids.

Table 7: quality index of implementation case

As can be seen from the sensory evaluation tables, the flavor and taste were poor in comparative examples 1 to 4, in which neither pasteurization treatment nor addition of wort nor after-fermentation and a proper ratio of a stabilizer were performed, because the fermentation of the lactic acid bacteria was not complete in the following examples due to sufficient fermentation of the raw materials, and the flavor and taste were lower than those in examples 1 to 5.

As can be seen from the above table, the content of carotene, functional polysaccharide, free amino acids, protein and vitamin C in the nutritional function index of the probiotic fermented beverage prepared in the examples 1-4 is significantly higher than that of the comparative examples 1-5, especially that of the comparative examples 1 and 2 without pasteurization treatment or wort addition, and the content of reducing sugar and vitamin C is significantly lower than that of the examples 1-5. This shows that lactobacillus fermentation has a great effect on the release of reducing sugars, carotene and other substances, and pasteurization not only inactivates the bacteria, but also can greatly retain carotene and other substances which are easily decomposed at high temperature. The thallus fermentation is to obtain a high-activity direct vat set starter; the fermentation of the fruit and vegetable juice is to produce acid better, and the carrot and the medlar are fully utilized to produce acid and form a large amount of flavor substances; the purpose of the low temperature rest is to facilitate further accumulation of flavor substances.

Preferably, in the fermentation stock solution, the feed-liquid ratio of carrots to water is 1: 4-1: 6, and the feed-liquid ratio of medlar to carrots is 1: 1-1: 3, so as to prepare fresh medlar juice and fresh carrot juice; coarsely filtering the fresh fruit and vegetable juice, and mixing the juice with carrot juice: and uniformly mixing the wolfberry juice with the ratio of 6: 4-8: 2 to prepare a fermentation stock solution. The color, the fragrance and the taste of the mixed fruit and vegetable juice are proportioned, and if the content of the carrot is too low, the color and the flavor of the mixed juice are light; if the content is too high, the color is dark, and the prominent carrot flavor covers the flavor of the medlar. Mixing the carrot juice and the medlar juice according to a proper proportion, and mixing the carrot juice and the medlar juice when the ratio of carrot: 7, Chinese wolfberry: 3, the acid production is better, the viable count is higher, and the flavor is better. The fructus Lycii juice and Sucus Dauci Sativae can be derived from fresh juice of fructus Lycii and radix Dauci Sativae and concentrated juice of fructus Lycii and radix Dauci Sativae; the color fixative is two or one of 0.2-0.7% of citric acid and 0.1-0.7% of vitamin C; the weight ratio of the clarifying agent to the fermentation stock solution is 0.01-0.05%, the clarifying temperature is 25-35 ℃, the pH is 3-5, the rotating speed is 200-400 r/min, and the treatment time is 30min or more; before low-temperature sterilization, the pH value is adjusted to 5.0-6.8 so as to adapt to the growth of lactic acid bacteria. The content of the chitosan is 0.01-0.05%, the pH value is controlled to be 3-5 before the clarifying agent is added, and the chitosan is treated for 30min or more at the temperature of 25-35 ℃. The clarifying agent is added to reduce the particle radius of the substances in the fruit and vegetable juice and improve the stability. The sugar is any one of sucrose, glucose, fructose and lactose, and provides a carbon source for the microorganism. The probiotic fermented beverage prepared by adopting the proportion has obvious nutritive value and mouthfeel effect.

The invention relates to a fruit juice beverage, in particular to a fruit juice beverage, which is prepared by using malt, wherein the malt is a medicine-food homologous product, has medicinal values of promoting qi circulation and digestion, strengthening spleen and stimulating appetite, tonifying qi and relieving chest stuffiness, promoting urination and clearing damp, promoting the production of body fluid and moistening dryness and has no serious adverse reaction, and the malt contains α -amylase, β -amylase, R-enzyme and other various amylases, endopeptidase, aminopeptidase, carboxypeptidase and other various proteolytic enzymes, and various hydrolases and cellulose.

The existing leaven production must be subjected to rejuvenation process, which increases the complexity of the process and the production cost, and the quality is not easy to control. Therefore, the concentrated and high-activity leaven is researched and produced and is directly added into the mixed fermentation base material, and the efficiency is improved, and the quality can be ensured.

Since the fermentation of the direct vat set starter and the fruit and vegetable juice is a fermentation process, the conditions are difficult to control, and the problem of how to achieve the best effect is a difficult problem. A plurality of indexes and a plurality of combination modes are selected for testing, and finally, indexes with obvious differences and suitable fermentation conditions are found. Compared with the two additives, the malt extract is more beneficial to the production of lactic acid bacteria, produces acid and can enhance the flavor of the fermented beverage. The malt can finally bring faint scent to the beverage, and the soybean enzymolysis protein has a beany flavor, so the malt extract is finally determined to be added. After grinding malt into powder, adding the powder into constant-temperature water of 50-75 ℃ in a proportion of 20-40%, and ultrasonically leaching (80-110W) for 50-120 min.

The direct vat set starter consists of Lactobacillus bulgaricus and Streptococcus thermophilus in a ratio of 1:1, and is inoculated into skim milk to ferment at 35-40 ℃ to approximate to a curd state, so that the growth state of the skim milk is optimal, and the number of viable bacteria reaches 10⁷cfu/mL or more. Is suitably selectedThe strain of (2) is a prerequisite for making good fermented products as a leavening agent, and currently, the strains such as lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, bifidobacterium and the like are suitable for fermenting fruit and vegetable juice, but the two strains are selected in consideration of reasonable price and universal applicability of the lactobacillus bulgaricus and the streptococcus thermophilus. 99.9 percent of the yogurt in the market adopts the two bacteria, and the two bacteria are known from the current situation of the Chinese yogurt fermentation industry. The fermented beverage produced by lactobacillus acidophilus has poor flavor and unsatisfactory tissue state, and the bifidobacterium has higher requirement on the fermentation environment. The fermentation temperature is controlled to be 36-41 ℃, so that the method is more suitable for the growth of the added lactic acid bacteria, and the problem of poor taste of the fermented beverage is avoided. The optimal ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1:1, and the lactobacillus bulgaricus and the streptococcus thermophilus are inoculated into the dairy product and fermented at 35-40 ℃ to be close to a curd state, so that the growth state of the lactobacillus bulgaricus and the streptococcus thermophilus is optimal. With the extension of the fermentation time, substances such as protein and the like are decomposed, the total acid is gradually increased, and when the total acid is increased to a certain degree, the growth of microorganisms can be inhibited, at the moment, the microorganisms cannot play a good role, the fermentation is stopped, the precipitation rate is gradually increased, and the stability is gradually reduced. The gelatin, the CMC-Na and the xanthan gum are combined for use, so that the synergistic effect is achieved, and the fermentation is carried out at the low temperature of 0-8 ℃.

According to the invention, the homogenizing pressure is 10-30 MPa, the times are 2-4, the taste of the fermented wolfberry and carrot juice and the stability of the nutritional ingredients are improved, and various ingredients can be uniformly distributed. In order to prevent the beverage from being inflated due to continuous fermentation and causing quality problems during storage, pasteurization is carried out by heating the beverage to 60-95 ℃, keeping the temperature at 10-35 ℃ and then rapidly cooling the beverage to 4-6 ℃. When the gelatin: CMC-Na: xanthan gum accounts for 0.2%, 0.2% and 0.06% of the fermented fruit and vegetable juice by mass percent respectively, and gelatin accounts for 10:10: 3. Therefore, the stability effect is improved, the dosage of the stabilizer is greatly reduced, and the production cost is saved.

The skim milk leaven of lactobacillus bulgaricus and streptococcus thermophilus is used as a self-production leaven, and optimized treatment is carried out by using gelatin, xanthan gum and CMC-Na as auxiliary materials, so as to prepare the fermented medlar carrot juice with rich nutrition, sour and sweet taste. The invention provides a new idea for solving the stability of the fermented compound beverage, meets the aims of nutrition, flavor, health care and blood sugar reduction of people, and solves the stability problem of the fermented product in the storage process.

The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and equivalents of the present invention, which are made by the present specification and directly/indirectly applied to other related technical fields within the spirit of the present invention are included in the scope of the present invention.

Claims

1. A preparation method of fermentation type medlar carrot juice is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,

preparing a fermentation stock solution, sterilizing and performing enzymolysis;

adding a leaven for fermentation;

adding stabilizer, flavoring, and homogenizing;

then sterilizing to obtain the fermented medlar carrot juice.

2. The method of preparing a fermented wolfberry carrot juice according to claim 1, wherein the fermented wolfberry carrot juice is prepared by the following steps: the enzymolysis is carried out by using soybean protein and/or wort after extraction.

3. The method of preparing a fermented wolfberry carrot juice according to claim 1, wherein the fermented wolfberry carrot juice is prepared by the following steps: the fermentation is carried out at 37 ℃ and then at low temperature;

and (3) fermenting at low temperature, wherein the temperature is 0-10 ℃.

4. The method of preparing a fermented wolfberry carrot juice according to claim 1, wherein the fermented wolfberry carrot juice is prepared by the following steps: the stabilizer is a compound stabilizer consisting of one or more of gelatin, sodium carboxymethylcellulose, pectin, carrageenan, acyl gellan gum and xanthan gum;

the mass ratio of the gelatin to the xanthan gum to the carrageenan to the sodium carboxymethylcellulose to the acyl gellan gum to the pectin is 10:10: 2-10: 10: 4.

5. The method of preparing a fermented wolfberry carrot juice according to claim 1, wherein the fermented wolfberry carrot juice is prepared by the following steps: the leavening agent is a dairy leavening agent of lactobacillus bulgaricus and streptococcus thermophilus;

the dairy product comprises milk powder and/or skim milk, and the ratio of the lactobacillus bulgaricus to the streptococcus thermophilus is 1: 3-3: 1.

6. The method for preparing fermented wolfberry carrot juice according to any one of claims 1-5, comprising the steps of: and (3) performing enzymolysis after sterilization, wherein the sterilization temperature is 70-95 ℃, the required time is 5-15 min, and the enzymolysis is performed after the sterilization is performed and the temperature is cooled to 20-60 ℃.

7. The method for preparing fermented wolfberry carrot juice according to any one of claims 1-5, comprising the steps of: the fermentation stock solution is prepared by soaking carrot and/or medlar in a color fixative;

the color fixative comprises one or more of citric acid, vitamin C, sodium citrate, and sodium pyrosulfite.

8. The method of preparing a fermented wolfberry carrot juice according to claim 7, wherein the fermented wolfberry carrot juice is prepared by the following steps: and the carrot is cooked for 4-10 min, and the medlar is cooked at 70-95 ℃.

9. The method for preparing fermented wolfberry carrot juice according to claim 2 or 8, wherein the fermentation broth is prepared by the following steps: comprises the following steps of preparing the wort by a method;

after high-quality malt is crushed into powder, 20-40% of the powder is added into constant-temperature water at 50-75 ℃ to be leached (80-110W) for 50-120 min.

10. The method for preparing fermented wolfberry carrot juice according to claim 1, 2 or 8, wherein the fermentation broth is prepared by the following steps: and (3) carrying out enzymolysis for 3 hours or more at the enzymolysis temperature of 55-60 ℃ and the rotation speed of 200-800 r/min.