CN111903885A - Chinese wolfberry enzyme beverage with bowel relaxing function and preparation method thereof - Google Patents
Chinese wolfberry enzyme beverage with bowel relaxing function and preparation method thereof Download PDFInfo
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a preparation method of a medlar enzyme beverage with the function of relaxing bowel, which comprises the following steps: pretreating raw materials; primary fermentation; performing main fermentation; sterilizing; the invention further provides a medlar ferment beverage with the function of relaxing bowel, which comprises a ferment product, white sugar, honey and purified water, wherein the ferment beverage prepared by the preparation method is free of mould, the number of escherichia coli is remarkably reduced, the requirement on the food safety of the ferment beverage can be met without additional sterilization treatment such as high temperature and the like, the prepared ferment beverage is ensured to have good taste by adopting a process method of fermenting at two different fermentation temperatures, the composition is uniform and stable in quality, can be stored for a long time, and the function of relaxing bowel of the ferment beverage can be kept for a long time.
Description
Technical Field
The invention belongs to the technical field of beverages, and particularly relates to a medlar enzyme beverage with the function of relaxing bowel and a preparation method thereof.
Background
The medlar contains rich active ingredients such as vitamins, medlar polysaccharide, betaine and flavone, and the enzyme is used as a bioactive functional food, but the prior art is lack of researches on medlar enzyme, so that how to effectively prepare the medlar enzyme beverage with the function of relaxing bowel is a technical problem to be solved at present.
Disclosure of Invention
In order to solve the problem that the wolfberry enzyme beverage with the function of relaxing bowel is lacked in the prior art, the invention provides the wolfberry enzyme beverage with the function of relaxing bowel and a preparation method thereof.
A preparation method of a Chinese wolfberry enzyme beverage with a bowel relaxing function comprises the following steps:
the raw material pretreatment, namely washing the raw material by using alkaline water and ozone water to remove impurities and harmful substances on the surface of the raw material until the content of microorganisms in the raw material is lower than a preset threshold value;
performing primary fermentation, namely selecting two antibacterial lactic acid bacteria and matching the two antibacterial lactic acid bacteria with the raw materials treated by a specific treatment mode, and fermenting at a low temperature according to a first preset period to obtain a pre-fermented material;
performing main fermentation, namely mixing the obtained pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and completing the fermentation of the pre-fermented material under the high-temperature condition according to a second preset period;
sterilizing by fruit wine pasteurization, and removing undesirable alcohol substances possibly generated in fermentation to obtain enzyme product;
and (3) preparing a finished product, and mixing the obtained enzyme product with white sugar, honey and purified water to obtain the medlar enzyme beverage.
Wherein the preset threshold is 3000 cfu/g.
The raw materials comprise 45-48 parts of hawthorn, 18-22 parts of Chinese yam, 10-12 parts of red date powder, 4-5 parts of apple, and 15-18 parts of a mixture of carrot, orange and pear.
Wherein, the specific treatment mode refers to that the raw materials are ground by a colloid mill and are homogenized and crushed.
Wherein the first preset period is 8-16 hours, and the low-temperature condition is 18-25 ℃.
Wherein the second preset period is 7-10 days, and the high temperature condition is 35-37 ℃.
The invention also provides a medlar ferment beverage with the function of relaxing bowel, which comprises the preparation method of the medlar ferment beverage with the function of relaxing bowel, and also comprises the following components:
14-16 parts of enzyme product, 16-18 parts of white sugar, 2-4 parts of honey and 74-76 parts of purified water.
The invention has the beneficial effects that: the ferment beverage prepared by the preparation method is free of mould, the number of escherichia coli is remarkably reduced, the requirement on the safety of ferment beverage food can be met without additional sterilization treatment such as high temperature treatment, the prepared ferment beverage has good taste by adopting the fermentation process at two different fermentation temperatures, the quality of the composition is uniform and stable, the composition can be stored for a long time, and the intestine-moistening and bowel-relaxing functions of the ferment beverage can be kept for a long time.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow structure diagram of a wolfberry ferment beverage with bowel relaxing function and a preparation method thereof.
Fig. 2 is a schematic flow structure diagram of a preparation method of an embodiment 1 of the wolfberry ferment beverage with bowel relaxing function and the preparation method thereof of the present invention.
Fig. 3 is a schematic flow structure diagram of a preparation method of an embodiment 2 of the wolfberry ferment beverage with bowel relaxing function and the preparation method thereof of the present invention.
Fig. 4 is a schematic flow structure diagram of a preparation method of an embodiment 3 of the present invention of a wolfberry ferment beverage with bowel relaxing function and a preparation method thereof.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
In the description of the present invention, it is to be understood that the terms "length", "width", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", and the like, indicate orientations or positional relationships based on the orientations or positional relationships illustrated in the drawings, and are used merely for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, are not to be construed as limiting the present invention. Further, in the description of the present invention, "a plurality" means two or more unless specifically defined otherwise.
Referring to fig. 1 to 4, the present invention provides a technical solution:
a preparation method of a Chinese wolfberry enzyme beverage with a bowel relaxing function comprises the following steps:
s101, pre-treating the raw material, namely washing the raw material by using alkaline water and ozone water to remove impurities and harmful substances on the surface of the raw material until the content of microorganisms in the raw material is lower than a preset threshold value;
s102, performing primary fermentation, namely selecting two antibacterial lactic acid bacteria to be compatible with the raw materials treated by a specific treatment mode, and fermenting at a low temperature according to a first preset time limit to obtain a pre-fermented material;
s103, performing main fermentation, namely mixing the obtained pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and completing the fermentation of the pre-fermented material under the high-temperature condition according to a second preset period;
s104, performing sterilization treatment, namely performing sterilization by using a fruit wine sterilization method of a pasteurization method, and removing harmful alcohol substances possibly generated in fermentation to obtain an enzyme product;
s105, preparing a finished product, and mixing the obtained ferment product with white sugar, honey and purified water to obtain the medlar ferment beverage.
The antibacterial lactic acid bacteria can be selected from: at least two of Lactobacillus brevis, Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus casei.
The composite fermentation strain comprises the following components:
1-5 parts of yeast, 1-3 parts of bifidobacterium adolescentis, 2-4 parts of bifidobacterium lactis, 1-5 parts of bifidobacterium bifidum, 1-3 parts of bifidobacterium breve, 1-5 parts of bifidobacterium infantis, 1-2 parts of bifidobacterium longum, 1-2 parts of lactobacillus acidophilus, 1-2 parts of lactobacillus casei, 1-2 parts of lactobacillus crispatus, 1-3 parts of lactobacillus bulgaricus, 1-2 parts of lactobacillus subspecies lactis of lactobacillus delbrueckii, 1-3 parts of lactobacillus fermentum, 1-2 parts of lactobacillus gasseri, 1-3 parts of lactobacillus helveticus, 1-3 parts of lactobacillus johnsonii, 1-3 parts of lactobacillus paracasei, 1-5 parts of lactobacillus plantarum, 1-5 parts of lactobacillus reuteri, 1-2 parts of lactobacillus rhamnosus, 1-3 parts of lactobacillus salivarius, 1-3 parts of streptococcus thermophilus, 1-2 parts of bacillus coagulans, 1-5 parts of lactococcus lactis subspecies lactis, 1-2 parts of leuconostoc mesenteroides subspecies mesenteroides, and 1-2 parts of lactobacillus curvatus.
Specific example 1:
s201, weighing a mixture of 45 parts of hawthorn, 18 parts of Chinese yam, 10 parts of red date, 4 parts of apple and 15 parts of carrot, orange and pear to obtain a fruit mixture, washing the fruit mixture by using alkaline water and ozone water to remove impurities and harmful substances on the surfaces of raw materials until the content of microorganisms in the fruit mixture is lower than a preset threshold value of 3000 cfu/g;
s202, grinding the fruit mixture by a colloid mill, homogenizing and crushing, selecting lactobacillus brevis and lactobacillus plantarum to be compatible with the fruit mixture, and fermenting for 12 hours at the temperature of 20 ℃ to obtain a pre-fermented material;
s203, mixing the pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and fermenting for 8 days at 36 ℃ to complete the fermentation of the pre-fermented material, wherein the compound fermentation strain comprises the following components: 2 parts of yeast, 1 part of bifidobacterium adolescentis, 2 parts of bifidobacterium lactis, 1 part of bifidobacterium bifidum, 1 part of bifidobacterium breve, 5 parts of bifidobacterium infantis, 1 part of bifidobacterium longum, 1 part of lactobacillus acidophilus, 2 parts of lactobacillus casei, 2 parts of lactobacillus crispatus, 3 parts of lactobacillus bulgaricus, 2 parts of lactobacillus delbrueckii subsp lactis, 3 parts of lactobacillus fermentum, 1 part of lactobacillus gasseri, 1 part of lactobacillus helveticus, 3 parts of lactobacillus johnsonii, 3 parts of lactobacillus paracasei, 5 parts of lactobacillus plantarum, 5 parts of lactobacillus reuteri, 2 parts of lactobacillus rhamnosus, 3 parts of lactobacillus salivarius, 3 parts of streptococcus thermophilus, 2 parts of bacillus coagulans, 5 parts of lactobacillus lactis subsp lactis, 1 part of leuconostoc mesenteroides and 1 part of lactobacillus curvatus.
S204, sterilizing by using a fruit wine sterilization method of a pasteurization method, and removing harmful alcohol substances possibly generated in fermentation to obtain a ferment product;
s205, mixing the obtained 14 parts of rice ferment product with 16 parts of white sugar, 2 parts of honey and 68 parts of purified water to obtain the wolfberry ferment beverage.
Specific example 2:
s301, weighing a mixture of 48 parts of hawthorn, 20 parts of Chinese yam, 10 parts of red date, 4 parts of apple and 18 parts of carrot, orange and pear to obtain a fruit mixture, washing the fruit mixture by using alkaline water and ozone water to remove impurities and harmful substances on the surfaces of raw materials until the content of microorganisms in the fruit mixture is lower than a preset threshold value of 3000 cfu/g;
s302, grinding the fruit mixture by using a colloid mill, homogenizing and crushing, selecting lactobacillus plantarum and lactobacillus acidophilus for compatibility, and fermenting for 10 hours at 25 ℃ to obtain a pre-fermented material;
s303, mixing the pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and fermenting for 10 days at 37 ℃ to complete the fermentation of the pre-fermented material, wherein the compound fermentation strain comprises the following components:
1 part of yeast, 3 parts of bifidobacterium adolescentis, 4 parts of bifidobacterium lactis, 5 parts of bifidobacterium bifidum, 1 part of bifidobacterium breve, 5 parts of bifidobacterium infantis, 1 part of bifidobacterium longum, 2 parts of lactobacillus acidophilus, 1 part of lactobacillus casei, 1 part of lactobacillus crispatus, 3 parts of lactobacillus bulgaricus, 2 parts of lactobacillus delbrueckii subsp lactis, 3 parts of lactobacillus fermentum, 1 part of lactobacillus gasseri, 3 parts of lactobacillus helveticus, 3 parts of lactobacillus johnsonii, 1 part of lactobacillus paracasei, 5 parts of lactobacillus plantarum, 5 parts of lactobacillus reuteri, 1 part of lactobacillus rhamnosus, 3 parts of lactobacillus salivarius, 3 parts of streptococcus thermophilus, 1 part of bacillus coagulans, 2 parts of lactobacillus lactis subsp lactis, 1 part of leuconostoc mesenteroides and 2 parts of lactobacillus curvatus.
S04 sterilizing fruit wine by pasteurization, and removing undesirable alcohol substances possibly generated in fermentation to obtain enzyme product;
s305, mixing the obtained 16 parts of rice ferment product with 18 parts of white sugar, 4 parts of honey and 66 parts of purified water to obtain the wolfberry ferment beverage.
Specific example 3:
s401, weighing a mixture of 46 parts of hawthorn, 20 parts of Chinese yam, 11 parts of red date, 5 parts of apple and 16 parts of carrot, orange and pear to obtain a fruit mixture, washing the fruit mixture by using alkaline water and ozone water to remove impurities and harmful substances on the surfaces of raw materials until the content of microorganisms in the fruit mixture is lower than a preset threshold value of 3000 cfu/g;
s402, grinding the fruit mixture by a colloid mill, homogenizing and crushing, selecting lactobacillus acidophilus and lactobacillus casei to be compatible with the fruit mixture, and fermenting for 15 hours at 20 ℃ to obtain a pre-fermented material;
s403, mixing the pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and fermenting for 8 days at 36 ℃ to complete the fermentation of the pre-fermented material, wherein the compound fermentation strain comprises the following components:
4 parts of yeast, 2 parts of bifidobacterium adolescentis, 2 parts of bifidobacterium lactis, 4 parts of bifidobacterium bifidum, 2 parts of bifidobacterium breve, 4 parts of bifidobacterium infantis, 1 part of bifidobacterium longum, 2 parts of lactobacillus acidophilus, 1 part of lactobacillus casei, 1 part of lactobacillus crispatus, 1 part of lactobacillus bulgaricus, 1 part of lactobacillus delbrueckii subsp lactis, 2 parts of lactobacillus fermentum, 1 part of lactobacillus gasseri, 2 parts of lactobacillus helveticus, 3 parts of lactobacillus johnsonii, 1 part of lactobacillus paracasei, 4 parts of lactobacillus plantarum, 4 parts of lactobacillus reuteri, 1 part of lactobacillus rhamnosus, 2 parts of lactobacillus salivarius, 1 part of streptococcus thermophilus, 1 part of bacillus coagulans, 3 parts of lactobacillus lactis subsp lactis, 1 part of leuconostoc mesenteroides and 2 parts of lactobacillus curvatus.
S404, sterilizing by using a fruit wine sterilization method of a pasteurization method, and removing harmful alcohol substances possibly generated in fermentation to obtain a ferment product;
s405, mixing the obtained 15 parts of rice ferment product with 17 parts of white sugar, 2 parts of honey and 66 parts of purified water to obtain the wolfberry ferment beverage.
By comparing the fixture content and the total acid content in the three examples, the preferred embodiment 2 is the best method for preparing the medlar ferment beverage.
According to the invention, a two-stage fermentation process is adopted, so that the damage of high-temperature sterilization on active ingredients in a fermented product is avoided, the active ingredients of the ferment beverage are high, the composite probiotics can still keep a good growth rate under the temperature condition of the two stages, the acid-producing capacity of the acid-producing probiotics in the low-temperature fermentation process of the first two stages is stronger and stronger, on one hand, more active ingredients such as SOD, polyphenol and the like can be produced through fermentation, on the other hand, more organic acids can inhibit or even kill miscellaneous bacteria, so that the prepared composition is uniform and stable in quality, can be stored for a longer time, is unique in taste, and is beneficial to the function of relaxing bowel.
While the invention has been described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. A preparation method of a Chinese wolfberry enzyme beverage with a function of relaxing bowel is characterized by comprising the following steps:
the raw material pretreatment, namely washing the raw material by using alkaline water and ozone water to remove impurities and harmful substances on the surface of the raw material until the content of microorganisms in the raw material is lower than a preset threshold value;
performing primary fermentation, namely selecting two antibacterial lactic acid bacteria and matching the two antibacterial lactic acid bacteria with the raw materials treated by a specific treatment mode, and fermenting at a low temperature according to a first preset period to obtain a pre-fermented material;
performing main fermentation, namely mixing the obtained pre-fermented material with fructo-oligosaccharide, xylo-oligosaccharide, galacto-oligosaccharide and a compound fermentation strain, putting the mixture into a fermentation device, enabling the strain to interactively grow through the ratio of the number of the strain and the oxygen supply frequency of the fermentation device, and completing the fermentation of the pre-fermented material under the high-temperature condition according to a second preset period;
sterilizing by fruit wine pasteurization, and removing undesirable alcohol substances possibly generated in fermentation to obtain enzyme product;
and (3) preparing a finished product, and mixing the obtained enzyme product with white sugar, honey and purified water to obtain the medlar enzyme beverage.
2. The method of claim 1, wherein the predetermined threshold is 3000 cfu/g.
3. The preparation method of the medlar ferment beverage with bowel relaxing function according to claim 1, wherein the raw materials comprise 45-48 parts of hawthorn, 18-22 parts of yam, 10-12 parts of red date powder, 4-5 parts of apple, and 15-18 parts of a mixture of carrot, orange and pear.
4. The method according to claim 1, wherein the specific processing manner is grinding and homogenizing/crushing the raw materials with a colloid mill.
5. The method of claim 1, wherein the first predetermined period is 8-16 hours, and the low temperature condition is 18-25 ℃.
6. The method of claim 1, wherein the second predetermined period is 7-10 days, and the high temperature is 35-37 ℃.
7. The wolfberry ferment beverage with the function of relaxing bowel comprises the preparation method of the wolfberry ferment beverage with the function of relaxing bowel according to claim 1, and is characterized by further comprising the following components:
14-16 parts of enzyme product, 16-18 parts of white sugar, 2-4 parts of honey and 74-76 parts of purified water.
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| CN114606161A (en) * | 2022-03-11 | 2022-06-10 | 福建乐隆隆食品科技有限公司 | Composite probiotics and application thereof in preparation of braised soybeans |
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| CN106135977A (en) * | 2015-04-08 | 2016-11-23 | 周学义 | There is Cerasus humilis Bunge ferment, enzyme beverage and the production method thereof of improving eyesight function of replenishing the calcium |
| CN106174501A (en) * | 2016-07-15 | 2016-12-07 | 江南大学 | A kind of manufacture method of spirit Chinese holly ferment |
| CN108850759A (en) * | 2018-07-10 | 2018-11-23 | 杞源堂（宁夏）生物科技有限公司 | A kind of preparation method of the fructus lycii enzyme beverage with function of relaxing bowel |
| CN110037298A (en) * | 2019-06-05 | 2019-07-23 | 重庆康菌泰生物科技股份有限公司 | A kind of yacon comprehensive enzyme and its processing technology |
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| CN106135977A (en) * | 2015-04-08 | 2016-11-23 | 周学义 | There is Cerasus humilis Bunge ferment, enzyme beverage and the production method thereof of improving eyesight function of replenishing the calcium |
| CN106174501A (en) * | 2016-07-15 | 2016-12-07 | 江南大学 | A kind of manufacture method of spirit Chinese holly ferment |
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| CN114606161A (en) * | 2022-03-11 | 2022-06-10 | 福建乐隆隆食品科技有限公司 | Composite probiotics and application thereof in preparation of braised soybeans |
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Address after: 210000 No. 85, Huasheng Road, Jiangbei new area, Nanjing, Jiangsu Applicant after: Nanjing Tongrentang CommScope Biotechnology Co.,Ltd. Address before: 210000 No. 85, Huasheng Road, Jiangbei new area, Nanjing, Jiangsu Applicant before: Nanjing CommScope Biotechnology Co.,Ltd. |
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Application publication date: 20201110 |