CN112075560A - Preparation method of black corncob lactic acid fermentation beverage - Google Patents
Preparation method of black corncob lactic acid fermentation beverage Download PDFInfo
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- CN112075560A CN112075560A CN202010929403.XA CN202010929403A CN112075560A CN 112075560 A CN112075560 A CN 112075560A CN 202010929403 A CN202010929403 A CN 202010929403A CN 112075560 A CN112075560 A CN 112075560A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 238000000855 fermentation Methods 0.000 title claims abstract description 40
- 230000004151 fermentation Effects 0.000 title claims abstract description 40
- 239000004310 lactic acid Substances 0.000 title claims abstract description 40
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 24
- 239000004410 anthocyanin Substances 0.000 claims abstract description 24
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 24
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 24
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 8
- 238000012258 culturing Methods 0.000 claims description 40
- 238000011081 inoculation Methods 0.000 claims description 35
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 241000186660 Lactobacillus Species 0.000 claims description 21
- 240000008042 Zea mays Species 0.000 claims description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 21
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 21
- 235000005822 corn Nutrition 0.000 claims description 21
- 229940039696 lactobacillus Drugs 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 19
- 239000012153 distilled water Substances 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 15
- 235000020357 syrup Nutrition 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 14
- 235000020185 raw untreated milk Nutrition 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 13
- 239000002023 wood Substances 0.000 claims description 13
- 230000003301 hydrolyzing effect Effects 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 108090000145 Bacillolysin Proteins 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 102000004139 alpha-Amylases Human genes 0.000 claims description 8
- 108090000637 alpha-Amylases Proteins 0.000 claims description 8
- 229940024171 alpha-amylase Drugs 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 235000019985 fermented beverage Nutrition 0.000 claims description 8
- 238000010992 reflux Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 229910052791 calcium Inorganic materials 0.000 claims description 6
- 239000011575 calcium Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 6
- 239000008267 milk Substances 0.000 claims description 6
- 210000004080 milk Anatomy 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 4
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000002255 enzymatic effect Effects 0.000 abstract description 5
- 239000000413 hydrolysate Substances 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000000284 extract Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 56
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000049 pigment Substances 0.000 description 5
- 230000007062 hydrolysis Effects 0.000 description 4
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- 238000011160 research Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 206010028980 Neoplasm Diseases 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000002154 agricultural waste Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000004568 cement Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000004064 recycling Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 240000004385 Centaurea cyanus Species 0.000 description 1
- 235000005940 Centaurea cyanus Nutrition 0.000 description 1
- 241000202296 Delphinium Species 0.000 description 1
- 241001057636 Dracaena deremensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 240000001549 Ipomoea eriocarpa Species 0.000 description 1
- 235000005146 Ipomoea eriocarpa Nutrition 0.000 description 1
- 241000169546 Lycium ruthenicum Species 0.000 description 1
- 240000000982 Malva neglecta Species 0.000 description 1
- 235000000060 Malva neglecta Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 241000208181 Pelargonium Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011449 brick Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 239000011087 paperboard Substances 0.000 description 1
- -1 pelargonium Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07D—HETEROCYCLIC COMPOUNDS
- C07D311/00—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings
- C07D311/02—Heterocyclic compounds containing six-membered rings having one oxygen atom as the only hetero atom, condensed with other rings ortho- or peri-condensed with carbocyclic rings or ring systems
- C07D311/04—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring
- C07D311/58—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4
- C07D311/60—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2
- C07D311/62—Benzo[b]pyrans, not hydrogenated in the carbocyclic ring other than with oxygen or sulphur atoms in position 2 or 4 with aryl radicals attached in position 2 with oxygen atoms directly attached in position 3, e.g. anthocyanidins
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
- C07H1/06—Separation; Purification
- C07H1/08—Separation; Purification from natural products
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H3/00—Compounds containing only hydrogen atoms and saccharide radicals having only carbon, hydrogen, and oxygen atoms
- C07H3/02—Monosaccharides
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
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- Biotechnology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of a black corncob lactic acid fermentation beverage, which specifically comprises the following raw materials: (1) extracting anthocyanin; (2) preparing black corncob enzymatic hydrolysate; (3) fermenting by using lactic acid bacteria; (4) and (5) preparing a finished product. The invention provides a preparation method of a black corncob lactic acid fermentation beverage, which extracts anthocyanin in black corncobs and adds the anthocyanin into the lactic acid fermentation beverage, so that the beverage has extremely strong health care effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a black corncob lactic acid fermentation beverage.
Background
In the prior art, corncobs contain rich cellulose, hemicellulose, lignin and the like, and are widely used in industries such as papermaking and biological sugar making, and the corncobs can be used as pig feed after being crushed and subjected to microbial fermentation; the corncob can also be used for manufacturing paper boards, cement boards and cement bricks, can be used as a filling agent of glue or paste, can be used as a packaging material and the like, but few people utilize the corncob as a carbon source for microbial fermentation.
Anthocyanin-related research reports often focus on plants or foods rich in anthocyanins, such as pelargonium, cornflower, delphinium, peony, morning glory, mallow, lycium ruthenicum, and the like, and almost few focus on anthocyanins in black corn cobs (waste). The black corn pigment is anthocyanin extracted from black corn plants, corncobs and corn grains, and is a safe and nontoxic natural edible pigment; the black corn pigment has good antioxidant activity, and has the functions of resisting tumor, delaying senility, lowering blood pressure, regulating blood fat, lowering blood sugar, etc. The black corn pigment is extracted by an acid solvent, and at least contains 9 anthocyanin, and the main active substance is anthocyanin-3-glucoside; the black corn pigment is used as a natural food additive and can be used for foods, medicines, cosmetics, coloring agents and the like, but at present, no research is related to an extraction method of anthocyanin in black corncobs, the black corncobs are not effectively utilized, and anthocyanin white rich in the black corncobs is lost.
Therefore, in order to solve the problems, the invention provides a preparation method of a black corncob lactic acid fermentation beverage, and the method is characterized in that anthocyanin in the black corncob is extracted and added into the lactic acid fermentation beverage, so that the beverage has a very strong health-care effect.
Disclosure of Invention
In view of the above, the invention provides a preparation method of a black corncob lactic acid fermentation beverage, which comprises the steps of firstly extracting anthocyanin contained in the black corncob, carrying out enzymolysis to obtain enzymolysis liquid, secondly preparing wood syrup by taking the black corncob as a raw material, and enabling the black corncob to be comprehensively utilized, so that the beverage has a very strong health-care effect.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of a black corncob lactic acid fermentation beverage specifically comprises the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, performing reflux extraction for 3-5 hours at 50-70 ℃ by using 65-75% ethanol solution in volume fraction, centrifuging and filtering after twice extraction to obtain decolored black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing an enzymolysis solution: adding distilled water into the decolored black corncobs, heating, sequentially adding alpha-amylase, cellulase and neutral protease to carry out step-by-step enzymolysis, after the enzymolysis is finished, carrying out boiling water bath for 10-15min, and filtering to obtain an enzymolysis solution for later use;
(3) and (3) fermenting lactic acid bacteria: inoculating the domesticated lactobacillus into the enzymolysis liquid, and fermenting and culturing at 40-45 deg.C for 6-8h to obtain fermentation liquid;
(4) and (3) preparing a finished product: and adding wood syrup and the dry powder into the fermentation liquor to obtain the black corncob lactic acid fermented beverage.
According to the method, the agricultural waste black corncobs are taken as a research object, anthocyanin contained in the black corncobs is firstly extracted and subjected to enzymolysis to obtain an enzymolysis liquid, then the black corncobs are taken as a raw material to prepare the wood syrup, the black corncobs are comprehensively utilized, waste is turned into wealth, the recycling of renewable resources is realized, and the agricultural sustainable development concept is met.
Preferably, the volume ratio of the black corn cob to the 65-75% ethanol solution in the step (1) is 1 (4-6).
The ethanol solution can fully dissolve anthocyanin in the ethanol solution.
Preferably, the reflux extraction in step (1) has a pH of 4 to 6.
The anthocyanins are relatively stable within the pH range of the present invention.
Preferably, citric acid is used as the pH regulator.
Preferably, the volume ratio of the decolorized black corn cob to the distilled water in the step (2) is 1 (4-6).
Preferably, the step-by-step enzymolysis in step (2) comprises the following specific steps: adding 0.3-0.5 wt% of alpha-amylase at 60-70 deg.C, and hydrolyzing at pH 6-7 for 2-3 h; then adding 0.3-0.5 wt% of cellulase at 40-50 ℃, and hydrolyzing for 2-3h under the pH value of 4-5; finally, at 45-65 ℃, 0.3-0.5 wt% of neutral protease is added, and the mixture is hydrolyzed for 2-3h under the pH value of 7-8.
The enzymolysis temperature, the pH value and the time are all the optimum conditions for enzymatic reaction.
Preferably, citric acid and baking soda are used as the pH value regulator.
Preferably, the inoculation amount of the lactic acid bacteria in the step (3) is 0.2-0.3%.
The invention increases the culture expansion amount, gradually adapts the strains to the enzymolysis liquid by domestication, and has the best effect and the best taste by adopting the inoculation amount for fermentation.
Preferably, the specific operation steps of expanding culture and domestication are as follows:
(1) mixing the raw milk and the enzymolysis liquid in proportion to prepare a solution with the same volume; wherein the volume ratio of the raw milk to the enzymolysis liquid is 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then high-pressure steam sterilization is carried out; the raw milk is prepared by dissolving 25g of defatted high-calcium milk powder in 200mL of distilled water;
(2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and then culturing for 6-8h at 40-45 ℃ to obtain a first-level strain;
(3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a secondary strain;
(4) sequentially inoculating the previous-stage strains into the solution with the volume ratio of 7:3, 5:5, 3:7 and 1:9, wherein the culture conditions are the same as those in the step (3) until six-stage strains are obtained;
(5) inoculating the six-level strain into the solution with the volume ratio of 0:10 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the lactobacillus reaches 100-.
Preferably, the volume ratio of the added wood syrup in the step (4) is 9-11%, and the mass ratio of the added dry powder is 4-6%.
Preferably, the preparation method of the wood syrup in the step (4) comprises the following steps:
1) adding distilled water with the volume of 1-3 times of the decolorized black corncob, and naturally fermenting at 50-60 ℃ for 45-50h to obtain fermentation liquor;
2) adding 15-25% dilute sulfuric acid into the fermentation liquor until the final concentration is 1-3%, hydrolyzing at 95-105 deg.C for 3-5h, cooling to 75-85 deg.C, adding calcium carbonate to neutralize to neutrality, filtering, and concentrating the filtrate to sugar content of 35-45% to obtain xylose syrup.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, the agricultural waste black corncobs are taken as a research object, waste materials are changed into valuable materials, the recycling of renewable resources is realized, and the agricultural sustainable development concept is met;
(2) the lactic acid fermented beverage prepared by the invention is rich in anthocyanin, the anthocyanin has the health-care functions of resisting oxidation, resisting aging, enhancing immunity, preventing tumors and the like, and the anthocyanin is relatively stable under an acidic condition, so that the beverage has extremely strong health-care effect.
(3) The invention takes the black corncob as the raw material to prepare the wood syrup as the flavoring agent of the beverage, and the traditional cane sugar is not used, so that the prepared beverage can be specially drunk by patients with hyperglycemia and diabetes, therefore, the product has universality and pertinence.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present 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.
Example 1
A preparation method of a black corncob lactic acid fermentation beverage specifically comprises the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, adding 65% ethanol solution, extracting for 3h at 50 ℃ under reflux twice, then centrifugally filtering the obtained extracting solution to obtain decolorized black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing black corncob enzymatic hydrolysate: adding distilled water with the volume 4 times that of the decolored black corncobs, heating to 60 ℃, adding 0.3 wt% of alpha-amylase, and hydrolyzing for 2 hours at the pH value of 6; then adding 0.3 wt% of cellulase at 40 ℃, and hydrolyzing for 2h at the pH value of 4; finally, 0.3 wt% of neutral protease is added at the temperature of 45 ℃, hydrolysis is carried out for 2 hours under the pH value of 7, after the enzymolysis is finished, a boiling water bath is carried out for 10 minutes, and then the enzymolysis liquid is obtained by filtration for standby;
(3) and (3) fermenting lactic acid bacteria: inoculating lactobacillus into the enzymolysis solution, wherein the inoculation amount is 0.2 wt%, and fermenting and culturing at 40 ℃ for 6h to obtain fermentation liquor; the specific steps of lactobacillus propagation and domestication are as follows: 1) preparing a mixed solution: mixing the raw milk and the enzymolysis liquid in proportion to prepare solutions with the same volume ratio of 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then performing high-pressure steam sterilization; wherein the raw milk is prepared by dissolving 25g of skimmed high-calcium milk powder in 200mL of distilled water; 2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and culturing at 40-45 ℃ for 6-8h to obtain a first-level strain; 3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain secondary strain; 4) inoculating the second-level strain in the solution with the volume ratio of 7:3 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain third-level strain; 5) inoculating the third-level strain in the solution with the volume ratio of 5:5 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a fourth-level strain; 6) inoculating the four-stage strain in the solution with a volume ratio of 3:7 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain five-stage strain; 7) inoculating the five-grade strain in the solution with the volume ratio of 1:9 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain the six-grade strain; 8) inoculating the six-grade strain into a solution with a volume ratio of 0:10 according to an inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the number of lactobacillus reaches 100/ml;
(4) and (3) preparing a finished product: adding 9% wood syrup and 4 wt% dry powder into the fermentation liquor to obtain the black corn cob lactic acid fermented beverage.
Example 2
A preparation method of a black corncob lactic acid fermentation beverage specifically comprises the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, adding 75% ethanol solution, extracting for 5h at 70 ℃ under reflux twice, then centrifugally filtering the obtained extracting solution to obtain decolorized black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing black corncob enzymatic hydrolysate: adding distilled water with the volume 4 times that of the decolored black corncobs, heating to 70 ℃, adding 0.5 wt% of alpha-amylase, and hydrolyzing for 3 hours under the pH value of 7; then, at 50 ℃, 0.5 wt% of cellulase is added, and hydrolysis is carried out for 3 hours at the pH value of 5; finally, 0.5 wt% of neutral protease is added at 50 ℃, the mixture is hydrolyzed for 3 hours under the pH value of 8, after the enzymolysis is finished, the mixture is boiled in a water bath for 15 minutes and then filtered to obtain enzymolysis liquid for later use;
(3) and (3) fermenting lactic acid bacteria: inoculating lactobacillus into the enzymolysis solution, wherein the inoculation amount is 0.3 wt%, and fermenting and culturing at 45 ℃ for 8h to obtain fermentation liquor; obtaining fermentation liquor; the specific steps of lactobacillus propagation and domestication are as follows: 1) preparing a mixed solution: mixing the raw milk and the enzymolysis liquid in proportion to prepare solutions with the same volume ratio of 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then performing high-pressure steam sterilization; wherein the raw milk is prepared by dissolving 25g of skimmed high-calcium milk powder in 200mL of distilled water; 2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and culturing at 40-45 ℃ for 6-8h to obtain a first-level strain; 3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain secondary strain; 4) inoculating the second-level strain in the solution with the volume ratio of 7:3 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain third-level strain; 5) inoculating the third-level strain in the solution with the volume ratio of 5:5 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a fourth-level strain; 6) inoculating the four-stage strain in the solution with a volume ratio of 3:7 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain five-stage strain; 7) inoculating the five-grade strain in the solution with the volume ratio of 1:9 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain the six-grade strain; 8) inoculating the six-grade strain into a solution with a volume ratio of 0:10 according to an inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the number of lactobacillus reaches 110/ml;
(4) and (3) preparing a finished product: adding 11% of wood syrup and 6 wt% of dry powder into the fermentation liquor to obtain the black corn cob lactic acid fermented beverage.
Example 3
A preparation method of a black corncob lactic acid fermentation beverage specifically comprises the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, adding 65% ethanol solution, extracting for 4h at 60 ℃ under reflux twice, then centrifugally filtering the obtained extracting solution to obtain decolorized black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing black corncob enzymatic hydrolysate: adding distilled water with 5 times volume into decolorized black corncob, heating to 70 ℃, adding 0.5 wt% of alpha-amylase, and hydrolyzing for 2h at the pH value of 6.5; then 0.5 wt% of cellulase is added at the temperature of 45 ℃, and the mixture is hydrolyzed for 2 hours under the pH value of 4.5; finally, 0.5 wt% of neutral protease is added at 50 ℃, hydrolysis is carried out for 2h under the pH value of 7-8, after the enzymolysis is finished, boiling water bath is carried out for 10min, and then the enzymolysis liquid is obtained by filtration for standby;
(3) and (3) fermenting lactic acid bacteria: inoculating lactobacillus into the enzymolysis solution, wherein the inoculation amount is 0.2 wt%, fermenting and culturing at 50 ℃ for 7h to obtain fermentation liquor; the specific steps of lactobacillus propagation and domestication are as follows: 1) preparing a mixed solution: mixing the raw milk and the enzymolysis liquid in proportion to prepare solutions with the same volume ratio of 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then performing high-pressure steam sterilization; wherein the raw milk is prepared by dissolving 25g of skimmed high-calcium milk powder in 200mL of distilled water; 2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and culturing at 40-45 ℃ for 6-8h to obtain a first-level strain; 3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain secondary strain; 4) inoculating the second-level strain in the solution with the volume ratio of 7:3 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain third-level strain; 5) inoculating the third-level strain in the solution with the volume ratio of 5:5 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a fourth-level strain; 6) inoculating the four-stage strain in the solution with a volume ratio of 3:7 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain five-stage strain; 7) inoculating the five-grade strain in the solution with the volume ratio of 1:9 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain the six-grade strain; 8) inoculating the six-grade strain into a solution with a volume ratio of 0:10 according to an inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the number of lactic acid bacteria reaches 108/ml;
(4) and (3) preparing a finished product: adding 10% wood syrup and 5 wt% dry powder into the fermentation liquor to obtain the black corn cob lactic acid fermented beverage.
Example 4
A preparation method of a black corncob lactic acid fermentation beverage specifically comprises the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, adding 70% ethanol solution, extracting for 3h at 50 ℃ under reflux twice, then centrifugally filtering the obtained extracting solution to obtain decolorized black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing black corncob enzymatic hydrolysate: adding distilled water with the volume 4 times that of the decolored black corncobs, heating to 60 ℃, adding 0.3 wt% of alpha-amylase, and hydrolyzing for 2 hours at the pH value of 6; then adding 0.3 wt% of cellulase at 40 ℃, and hydrolyzing for 2h at the pH value of 4; finally, 0.3 wt% of neutral protease is added at the temperature of 45 ℃, hydrolysis is carried out for 2 hours under the pH value of 7, after the enzymolysis is finished, a boiling water bath is carried out for 10 minutes, and then the enzymolysis liquid is obtained by filtration for standby;
(3) and (3) fermenting lactic acid bacteria: inoculating lactobacillus into the enzymolysis solution, wherein the inoculation amount is 0.3 wt%, and fermenting and culturing at 40 ℃ for 6h to obtain fermentation liquor; the specific steps of lactobacillus propagation and domestication are as follows: 1) preparing a mixed solution: mixing the raw milk and the enzymolysis liquid in proportion to prepare solutions with the same volume ratio of 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then performing high-pressure steam sterilization; wherein the raw milk is prepared by dissolving 25g of skimmed high-calcium milk powder in 200mL of distilled water; 2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and culturing at 40-45 ℃ for 6-8h to obtain a first-level strain; 3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain secondary strain; 4) inoculating the second-level strain in the solution with the volume ratio of 7:3 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain third-level strain; 5) inoculating the third-level strain in the solution with the volume ratio of 5:5 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a fourth-level strain; 6) inoculating the four-stage strain in the solution with a volume ratio of 3:7 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 deg.C for 6-8h to obtain five-stage strain; 7) inoculating the five-grade strain in the solution with the volume ratio of 1:9 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain the six-grade strain; 8) inoculating the six-grade strain into a solution with a volume ratio of 0:10 according to an inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the number of lactobacillus reaches 100/ml;
(4) and (3) preparing a finished product: adding 10% wood syrup and 5 wt% dry powder into the fermentation liquor to obtain the black corn cob lactic acid fermented beverage.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (9)
1. A preparation method of a black corncob lactic acid fermentation beverage is characterized by comprising the following steps:
(1) and (3) extracting anthocyanin: crushing black corncobs, performing reflux extraction for 3-5 hours at 50-70 ℃ by using 65-75% ethanol solution in volume fraction, centrifuging and filtering after twice extraction to obtain decolored black corncobs and filtrate, and concentrating the filtrate into dry powder for later use;
(2) preparing an enzymolysis solution: adding distilled water into the decolored black corncobs, heating, sequentially adding alpha-amylase, cellulase and neutral protease to carry out step-by-step enzymolysis, after the enzymolysis is finished, carrying out boiling water bath for 10-15min, and filtering to obtain an enzymolysis solution for later use;
(3) and (3) fermenting lactic acid bacteria: inoculating the domesticated lactobacillus into the enzymolysis liquid, and fermenting and culturing at 40-45 deg.C for 6-8h to obtain fermentation liquid;
(4) and (3) preparing a finished product: and adding wood syrup and the dry powder into the fermentation liquor to obtain the black corncob lactic acid fermented beverage.
2. The method for preparing the lactic acid fermented black corn cob drink according to claim 1, wherein the volume ratio of the black corn cob to the 65-75% ethanol solution in the step (1) is 1 (4-6).
3. The method for preparing the black corn cob lactic acid fermentation beverage according to the claim 1, wherein the pH value of the reflux extraction in the step (1) is 4-6.
4. The method for preparing the lactic acid fermented black corn cob drink according to claim 1, wherein the volume ratio of the decolored black corn cob to the distilled water in the step (2) is 1 (4-6).
5. The preparation method of the black corncob lactic acid fermentation beverage according to claim 1, wherein the step-by-step enzymolysis in the step (2) comprises the following specific steps: adding 0.3-0.5 wt% of alpha-amylase at 60-70 deg.C, and hydrolyzing at pH 6-7 for 2-3 h; then adding 0.3-0.5 wt% of cellulase at 40-50 ℃, and hydrolyzing for 2-3h under the pH value of 4-5; finally, at 45-65 ℃, 0.3-0.5 wt% of neutral protease is added, and the mixture is hydrolyzed for 2-3h under the pH value of 7-8.
6. The method for preparing a black corn cob lactic acid fermented beverage according to claim 1, wherein the inoculation amount of the lactic acid bacteria in the step (3) is 0.2-0.3 wt%.
7. The method for preparing the black corn cob lactic acid fermentation beverage according to claim 6, wherein the acclimatization comprises the following specific operation steps:
(1) mixing the raw milk and the enzymolysis liquid in proportion to prepare a solution with the same volume; wherein the volume ratio of the raw milk to the enzymolysis liquid is 10:0, 9:1, 7:3, 5:5, 3:7, 1:9 and 0:10 respectively, and then high-pressure steam sterilization is carried out; the raw milk is prepared by dissolving 25g of defatted high-calcium milk powder in 200mL of distilled water;
(2) inoculating 2-3 wt% of lactobacillus into the solution with the volume ratio of 10:0, and then culturing for 6-8h at 40-45 ℃ to obtain a first-level strain;
(3) inoculating the primary strain into the solution with the volume ratio of 9:1 according to the inoculation amount of 2-3 wt%, and then culturing at 40-45 ℃ for 6-8h to obtain a secondary strain;
(4) sequentially inoculating the previous-stage strains into the solution with the volume ratio of 7:3, 5:5, 3:7 and 1:9, wherein the culture conditions are the same as those in the step (3) until six-stage strains are obtained;
(5) inoculating the six-level strain into the solution with the volume ratio of 0:10 according to the inoculation amount of 2-3 wt%, and culturing at 40-45 ℃ until the lactobacillus reaches 100-.
8. The method for preparing the black corn cob lactic acid fermentation beverage as claimed in claim 1, wherein the volume ratio of the wood syrup added in the step (4) is 9-11%, and the mass ratio of the dry powder added is 4-6%.
9. The method for preparing the black corn cob lactic acid fermentation beverage according to the claim 1, wherein the preparation method of the wood syrup in the step (4) comprises the following steps:
1) adding distilled water with the volume of 1-3 times of the decolorized black corncob, and naturally fermenting at 50-60 ℃ for 45-50h to obtain fermentation liquor;
2) adding 15-25% dilute sulfuric acid into the fermentation liquor until the final concentration is 1-3%, hydrolyzing at 95-105 deg.C for 3-5h, cooling to 75-85 deg.C, adding calcium carbonate to neutralize to neutrality, filtering, and concentrating the filtrate to sugar content of 35-45% to obtain xylose syrup.
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