CN117717166A - Preparation method and application of chayote ferment - Google Patents
Preparation method and application of chayote ferment Download PDFInfo
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- CN117717166A CN117717166A CN202410031797.5A CN202410031797A CN117717166A CN 117717166 A CN117717166 A CN 117717166A CN 202410031797 A CN202410031797 A CN 202410031797A CN 117717166 A CN117717166 A CN 117717166A
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Classifications
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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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of chayote ferment. The preparation method of the chayote ferment provided by the invention comprises the steps of firstly carrying out enzymolysis on chayote, changing the permeability of the cell wall of the chayote, inoculating saccharomycetes and lactobacillus plantarum after enzymolysis, and carrying out fermentation by adopting two stages. The chayote ferment prepared by the preparation method provided by the invention has the advantages of aromatic flavor, proper taste, moderate sweetness and sourness, no suspension, precipitation and turbidity after being stored for 6 months at room temperature, high content of active ingredients such as the chayote ferment polypeptide, obvious antioxidant effect and high stability, and is a purely natural fruit and vegetable ferment with obvious health care effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of chayote ferment.
Background
The fruit and vegetable ferment is one kind of comprehensive plant ferment, and is a novel product which is produced by taking one or more natural plants such as fresh vegetables, fruits and the like as raw materials, is rich in nutrient components such as phenols, organic acids, amino acids, oligosaccharides and the like and has the functions of resisting oxidization, dispelling the effects of alcohol, protecting liver, improving gastrointestinal conditions, purifying blood, relaxing bowel and other functions. During fermentation, microorganisms can form a certain amount of organic acids through growth and metabolism during the whole fermentation process, so that not only are the inherent nutritional ingredients of the raw materials before fermentation preserved, but also new active ingredients and enzymes are added. Therefore, the fruit and vegetable puree and the edible ferment are being favored by more and more consumer groups with the characteristics of green, natural, nutrition and the like.
Patent document CN110089750a discloses a preparation process of a compound enzyme of holothurian cucumber and chaenomeles speciosa, which comprises the following steps: (1) Cleaning fructus Akebiae, taking pulp, grinding into slurry, and filtering to obtain fructus Akebiae juice; cleaning fructus Chaenomelis, peeling, removing seeds, grinding into slurry, and filtering to obtain fructus Chaenomelis juice; mixing the August melon juice and the chaenomeles speciosa juice to obtain a product A; (2) Placing the product A into a fermentation tank, adding white sugar and saccharomycetes, sealing and fermenting at constant temperature for the first time to obtain a product B; (3) And adding lactobacillus into the product B, sealing, fermenting at constant temperature for the second time, and filtering to obtain clear liquid after fermentation to obtain the August melon ferment. The August melon ferment prepared by the process has the characteristics of higher content of ursolic acid, total phenols, total flavonoids and SOD, and stronger DPPH free radical scavenging ability, hydroxyl free radical scavenging ability and ABTS free radical scavenging ability.
Patent document CN113698285a discloses a selenium-enriched melon and matrimony vine ferment and a preparation method thereof, wherein the selenium-enriched melon and matrimony vine ferment is prepared by the following steps: pretreatment of selenium sand melon: cleaning the surface, separating pulp and peel, and cutting into blocks; enzymolysis: adding cellulase into the pericarp, uniformly stirring, and performing enzymolysis reaction to obtain an enzymolysis product; cleaning fructus Lycii and mashing; uniformly stirring the enzymolysis product and selenium-sand melon and fruit flesh to obtain an enzymolysis mixed product; primary fermentation: mixing the enzymolysis mixed product, the medlar and the white sugar according to a proportion, then inoculating a proper amount of saccharomycetes, and sealing and fermenting to obtain a primary fermentation product; secondary fermentation: filtering the primary fermentation product, and collecting filtrate; mixing the filtrate, honey and lemon powder in proportion, and sealing and fermenting to obtain a secondary fermentation product; filtering the secondary fermentation product, pasteurizing the filtrate, sealing in a vessel, and preserving at 4 ℃ to obtain selenium-containing melon and medlar ferment. The selenium-containing melon and wolfberry enzyme has pure taste and rich nutrition, contains a large amount of organic selenium, and can meet the daily health requirements of human bodies.
Chayote (academic name: sicyos edulis) is a plant of genus chayote of family Cucurbitaceae, also called as "Heshou" melon, hezhu "melon, chayote, falcon melon, bighead melon, pear melon, etc. The chayote is one of special vegetable and fruit products in Xinfeng county of Guangdong Shaoshan, is a good low-calorie and low-sodium food with low calorie, high trace element content, low sodium content and high potassium content. But the fresh chayote belongs to seasonally harvested vegetables, has fragile structure, is easy to squeeze and rot, has short shelf life and is not easy to transport. For this reason, it is necessary to further process chayote to extend its shelf life.
Disclosure of Invention
The invention aims to provide a chayote ferment and a preparation process thereof, develop new chayote products and improve the utilization value of chayote. The preparation method of the chayote ferment provided by the invention comprises the steps of carrying out enzymolysis on chayote, inoculating saccharomycetes and lactobacillus plantarum after enzymolysis, and fermenting by adopting two stages. The preparation process not only maintains the original VB of chayote 1 、VB 2 The nutritional substances such as Vc, calcium, phosphorus, iron, carotene, selenium, potassium, crude protein, crude fiber and the like strengthen the health care effect, and the beverage with good taste, health and remarkable health care effect is improved for people.
The invention provides a preparation method of chayote ferment, which comprises the following steps:
s1, selecting chayote with thick meat, moderate maturity and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water for 35-45 s, and draining to obtain a chayote raw material;
s2, adding water into the chayote raw material treated in the step S1, pulping, filtering to obtain chayote juice, regulating the pH value of the chayote juice, adding pectase, carrying out enzymolysis for 3-4 hours at 45-55 ℃, regulating the pH value again, adding cellulase, carrying out enzymolysis for 1-2 hours at 28-32 ℃, and sterilizing to obtain enzymolysis liquid;
s3, adding sucrose into the enzymolysis liquid prepared in the step S2, adjusting the sugar degree to 14-16 degrees Brix, inoculating saccharomycete liquid, introducing oxygen, fermenting for 12-24 hours at the temperature of 25-35 ℃, inoculating lactobacillus plantarum liquid after fermentation, introducing oxygen for 1-3 hours, sealing, fermenting for 12-24 hours at the temperature of 30-40 ℃, centrifuging, and taking supernatant to obtain fermentation stock solution;
s4, taking chayote leaves, crushing to obtain chayote leaf powder, adding water with the weight 3-4 times of that of the chayote leaf powder, extracting for 1-2 hours at the temperature of 60-80 ℃, centrifuging, taking supernatant, and sterilizing to obtain a chayote leaf extract;
and S5, adding the chayote leaf extract prepared in the step S4 into the fermentation stock solution prepared in the step S3, filtering and filling to obtain the chayote fermentation stock solution.
Further, in the step S2, the feed liquid ratio of the chayote raw material to the water is 1g:0.8mL.
Further, in the step S2, the pH value of the chayote juice is adjusted to 3.5-5.5 for the first time, and the adding amount of the pectase is 0.001g/mL.
Further, in the step S2, the chayote juice is regulated to be 7.0-8.5 in pH value again, and the addition amount of the cellulase is 0.001g/mL.
Further, the inoculation amount of the saccharomycete liquid in the step S3 is 4-6% of the volume of the enzymolysis liquid, and the viable count of the saccharomycete liquid is 1 multiplied by 10 10 ～1×10 12 cfu/m L。
Further, the inoculation amount of the lactobacillus plantarum bacterial liquid in the step S3 is 2-4% of the volume of the enzymolysis liquid, and the viable count of the lactobacillus plantarum bacterial liquid is 2.5X10 9 ～2.5×10 11 cfu/m L。
Further, the sterilization process in the step S2 and the step S4 is as follows: sterilizing at 121deg.C for 15min.
Further, the centrifugation in step S3 and step S4 is: centrifuging for 10min under the condition of the rotating speed of 6000-7000 r/min.
Further, the addition amount of the chayote leaf extract in the step S5 is 0.6-0.8% of the volume of the fermentation stock solution.
In addition, the invention also provides application of the chayote ferment prepared by the preparation method of the chayote ferment in preparation of antioxidant products.
According to the preparation method of the chayote ferment, the treated chayote raw material is subjected to enzymolysis, so that the permeability of the cell wall of the chayote can be effectively changed, the cell wall becomes cracked, expanded and loose, the permeability of the cell wall is increased, the later fermentation treatment is facilitated, the fermentation time is shortened, and the content of active ingredients of the ferment is increased.
In the actual fermentation of the prepared ferment, the use of saccharomycetes alone for fermentation can lead to stronger vinosity of the ferment, so as to improve the enzyme activity and the total antioxidant capacity in the ferment and obtain the ferment with excellent mouthfeel. The inventor adopts saccharomycetes and lactobacillus plantarum to carry out combined fermentation, optimizes fermentation conditions, enables the two bacteria to fully ferment, and specifically comprises the following steps: the saccharomycete and the lactobacillus plantarum are subjected to sectional fermentation, wherein the fermentation temperature of the saccharomycete is 25-35 ℃, the fermentation time is 12-24 h, the fermentation temperature of the lactobacillus plantarum is 30-40 ℃, and the fermentation time is 12-24 h. The yeast and lactobacillus plantarum used in the invention are fermented at low temperature, so that the effective components of the chayote can be fully preserved, and the loss of the effective components caused by high temperature is avoided. Meanwhile, the chayote raw material is fermented by saccharomycetes, so that more micromolecular nutrient substances can be produced, enough nutrient substances can be provided for subsequent lactobacillus plantarum fermentation, the subsequent lactobacillus plantarum fermentation can also effectively control the bad products produced by later saccharomycetes, the influence of saccharomycetes on the flavor of the enzyme is reduced, and the enzyme activity and the total antioxidant capacity of the chayote enzyme can be further improved by the combined fermentation of the saccharomycetes and the lactobacillus plantarum.
Further, the inventor has found in intensive studies that the chayote ferment prepared by microbial fermentation is rich in nutrition and has a remarkable antioxidant effect, but the stability is poor, so that the nutritional ingredients of the ferment are seriously affected and the antioxidant effect is seriously reduced. At present, the research on the stability of ferment is generally focused on adding a stabilizer or a preservative, but the additive can introduce new substances, and the ferment is not beneficial to human health after long-term eating. The inventor has unexpectedly found in a large number of fumbling experiments that the aqueous extract of chayote leaves can effectively improve the stability of the chayote fermentation stock solution. After the chayote leaves are extracted at a specific temperature, the inventor finds that the chayote leaf extract has rich polysaccharide, protein, vitamin C and other components, and the addition of the chayote leaf extract into the chayote fermentation stock solution can effectively prevent degradation of small molecular substances such as polypeptide and the like, can also prevent degradation of polyphenol and flavonoid effective substances in the chayote fermentation stock solution, and can effectively ensure the antioxidation effect of the chayote ferment. Meanwhile, after the prepared chayote ferment is stored for 6 months at room temperature, the phenomena of suspension, precipitation and turbidity still do not exist, which indicates that the quality guarantee period of the ferment can be prolonged by the chayote leaf extract.
Compared with the prior art, the chayote ferment provided by the invention has the following advantages:
(1) The chayote ferment prepared by the preparation method provided by the invention has the advantages of aromatic flavor, proper taste, moderate sweetness and sourness, no suspension, precipitation and turbidity after being stored for 6 months at room temperature, and higher stability;
(2) The chayote ferment polypeptide prepared by the preparation method of the chayote ferment provided by the invention has high content of active ingredients, obvious antioxidation effect, no need of adding preservative or stabilizer, and is a purely natural fruit and vegetable ferment with obvious health-care effect.
Detailed Description
The invention is further illustrated by the following description of specific embodiments, which are not intended to be limiting, and various modifications or improvements can be made by those skilled in the art in light of the basic idea of the invention, but are within the scope of the invention without departing from the basic idea of the invention. The materials such as enzyme, strain and the like involved in the invention are all food grade and can be obtained by the means of the conventional technology in the market or the field.
Example 1 preparation method of chayote ferment
S1, selecting chayote with thick meat, moderate maturity and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water at 100 ℃ for 35 seconds, and draining to obtain a chayote raw material;
s2, adding water into the chayote raw material treated in the step S1, pulping, filtering with gauze to obtain chayote juice, taking 100mL of chayote juice, adjusting the pH value of the chayote juice to be 4.5, adding pectase with the addition amount of 0.1g, performing enzymolysis for 3h at 55 ℃, adjusting the pH value to be 8.0 again, adding cellulase with the addition amount of 0.1g, performing enzymolysis for 2h at 32 ℃, and sterilizing in a high-pressure steam sterilizing pot at 121 ℃ for 15min to obtain enzymolysis liquid;
s3, adding sucrose into the enzymolysis liquid prepared in the step S2, regulating the sugar degree to 14 degrees Brix, and inoculating a saccharomycete liquid, wherein the inoculation amount of the saccharomycete liquid is 4% of the volume of the enzymolysis liquid, and the viable count of the saccharomycete liquid is 1 multiplied by 10 12 cfu/m L, introducing oxygen, fermenting at 35deg.C for 20 hr, inoculating lactobacillus plantarum bacterial liquid, wherein the inoculation amount of lactobacillus plantarum bacterial liquid is 2% of the volume of the enzymolysis liquid, and the viable count of lactobacillus plantarum bacterial liquid is 2.5X10 11 cfu/m L, sealing after introducing oxygen for 3h, fermenting at 37 ℃ for 20h, centrifuging for 10min at 6000r/min, and collecting supernatant to obtain fermentation stock solution;
s4, taking chayote leaves, crushing to obtain chayote leaf powder, adding water with the weight 3 times of that of the chayote leaf powder, extracting for 2 hours at the temperature of 65 ℃, centrifuging for 10 minutes at the rotating speed of 6000r/min, taking supernatant, and sterilizing to obtain a chayote leaf extract;
and S5, adding the chayote leaf extract prepared in the step S4 into the fermentation stock solution prepared in the step S3, wherein the addition amount of the chayote leaf extract is 0.6% of the volume of the fermentation stock solution, and filtering and filling the fermentation stock solution to obtain the chayote.
Example 2 preparation method of chayote ferment
S1, selecting chayote with thick meat, moderate maturity and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water at 100 ℃ for 40 seconds, and draining to obtain a chayote raw material;
s2, adding water into the chayote raw material treated in the step S1, pulping, filtering with gauze to obtain chayote juice, taking 100mL of chayote juice, adjusting the pH value of the chayote juice to 4.0, adding pectase with the addition amount of 0.1g, performing enzymolysis for 3 hours at 50 ℃, adjusting the pH value to 7.0 again, adding cellulase with the addition amount of 0.1g, performing enzymolysis for 2 hours at 30 ℃, and sterilizing in a high-pressure steam sterilizing pot at 121 ℃ for 15 minutes to obtain enzymolysis liquid;
s3, adding sucrose into the enzymolysis liquid prepared in the step S2, regulating the sugar degree to 15 degrees Brix, and inoculating a saccharomycete liquid, wherein the inoculation amount of the saccharomycete liquid is 5% of the volume of the enzymolysis liquid, and the viable count of the saccharomycete liquid is 1 multiplied by 10 11 cfu/m L, introducing oxygen, fermenting at 30deg.C for 18 hr, inoculating lactobacillus plantarum bacterial liquid, wherein the inoculation amount of lactobacillus plantarum bacterial liquid is 3% of the volume of enzymolysis liquid, and the viable count of lactobacillus plantarum bacterial liquid is 2.5X10 10 cfu/m L, introducing oxygen for 2h, sealing, fermenting at 35deg.C for 18h, centrifuging at 7000r/min for 10min, and collecting supernatant to obtain fermentation stock solution;
s4, taking chayote leaves, crushing to obtain chayote leaf powder, adding water which is 3 times the weight of the chayote leaf powder, extracting for 2 hours at the temperature of 75 ℃, centrifuging for 10 minutes at the rotating speed of 7000r/min, taking supernatant, and sterilizing to obtain a chayote leaf extract;
and S5, adding the chayote leaf extract prepared in the step S4 into the fermentation stock solution prepared in the step S3, wherein the addition amount of the chayote leaf extract is 0.7% of the volume of the fermentation stock solution, and filtering and filling the fermentation stock solution to obtain the chayote.
Example 3 preparation method of chayote ferment
S1, selecting chayote with thick meat, moderate maturity and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water at 100 ℃ for 45s, and draining to obtain a chayote raw material;
s2, adding water into the chayote raw material treated in the step S1, pulping, filtering with gauze to obtain chayote juice, taking 100mL of chayote juice, adjusting the pH value of the chayote juice to 5.0, adding pectase with the addition amount of 0.1g, performing enzymolysis for 4 hours at 45 ℃, adjusting the pH value to 7.5 again, adding cellulase with the addition amount of 0.1g, performing enzymolysis for 1.5 hours at 28 ℃, and sterilizing in a high-pressure steam sterilizing pot at 121 ℃ for 15 minutes to obtain enzymolysis liquid;
s3, adding sucrose into the enzymolysis liquid prepared in the step S2, regulating the sugar degree to 16 degrees Brix, and inoculating a saccharomycete liquid, wherein the inoculation amount of the saccharomycete liquid is 6% of the volume of the enzymolysis liquid, and the viable count of the saccharomycete liquid is 1 multiplied by 10 10 cfu/m L, introducing oxygen, fermenting at 28deg.C for 16 hr, inoculating lactobacillus plantarum bacterial liquid, wherein the inoculation amount of lactobacillus plantarum bacterial liquid is 4% of the volume of enzymolysis liquid, and the viable count of lactobacillus plantarum bacterial liquid is 2.5X10 9 cfu/m L, introducing oxygen for 3h, sealing, fermenting at 34 ℃ for 16h, centrifuging for 10min at 6500r/min, and collecting supernatant to obtain fermentation stock solution;
s4, taking chayote leaves, crushing to obtain chayote leaf powder, adding water with the weight 4 times of that of the chayote leaf powder, extracting for 1h at the temperature of 80 ℃, centrifuging for 10min at the rotating speed of 6500r/min, taking supernatant, and sterilizing to obtain a chayote leaf extract;
and S5, adding the chayote leaf extract prepared in the step S4 into the fermentation stock solution prepared in the step S3, wherein the addition amount of the chayote leaf extract is 0.8% of the volume of the fermentation stock solution, and filtering and filling the fermentation stock solution to obtain the chayote.
Comparative example 1, preparation method of chayote ferment
The difference from example 2 is that: the chayote leaf extract in the step S4 is replaced by a stabilizer I, wherein the stabilizer I is formed by mixing 0.157% (m/v) of sodium carboxymethyl cellulose, 0.121% (m/v) of xanthan gum, 0.087% (m/v) of sodium alginate, 0.09% (m/v) of monoglyceride and 0.09% (m/v) of sucrose ester, the mass concentration of each component in the fermentation stock solution is the same as that of the rest steps in the embodiment 2.
Comparative example 2, preparation method of chayote ferment
The difference from example 2 is that: the chayote leaf extract in the step S4 is replaced by a stabilizer II, wherein the stabilizer II is formed by mixing pectin 0.12% (m/v), carboxymethyl cellulose 0.12% (m/v) and tripolyphosphate 0.12% (m/v), the components are mass concentrations in the fermentation stock solution, and the rest steps are similar to those in the example 2.
Comparative example 3 preparation method of chayote ferment
The difference from example 2 is that: the chayote leaf extract in the step S4 is replaced by a stabilizer III, wherein the stabilizer III is formed by mixing 0.041% (m/v) of xanthan gum and 0.064% (m/v) of sodium carboxymethylcellulose, the components are mass concentration in fermentation raw liquid, and the rest steps are similar to those in the example 2.
Comparative example 4 preparation method of chayote ferment
The difference from example 2 is that: the chayote leaf extracting solution in the step S4 is replaced by a chayote extracting solution, and the preparation method of the chayote extracting solution comprises the following steps:
selecting chayote with thick meat, moderate ripeness and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water at 100 ℃ for 40s, and draining to obtain the chayote raw material; taking chayote raw material, adding water which is 3 times of the weight of the chayote raw material, extracting for 2 hours at the temperature of 75 ℃, centrifuging for 10 minutes at the rotating speed of 7000r/min, taking supernatant, and sterilizing to obtain chayote extract; the remaining steps are similar to example 2.
Test example I, polypeptide content detection test of chayote ferment
1. Test materials:
the chayote ferments prepared in example 1, example 2 and example 3.
2. The test method comprises the following steps:
the content of the polypeptide in the chayote ferment prepared in example 1, example 2 and example 3 was detected, and the chayote juice before fermentation was used as a blank control group. The detection method refers to Fu Lin Fenfa (Xu Wei, tang Zijun, ma Lifang, etc.. The research on the method for measuring the polypeptide content of nutrition and health care products such as Mitsui [ J ]. Pharmaceutical biotechnology, 2018, 25 (1): 39 ≡42) is carried out, and the calculation of the polypeptide yield is shown in the formula:
wherein, the content of the x-polypeptide is mg/mL;
v-volume of polypeptide liquid, μl;
m-sample mass, mg.
3. Test results:
the test results are shown in Table 1.
TABLE 1 detection results of polypeptide content of chayote ferment
| Example 1 | Example 2 | Example 3 | |
| Yield of chayote juice polypeptide before fermentation (%) | 7.25±0.44 | 7.13±0.26 | 7.26±0.24 |
| Chayote enzyme polypeptide yield (%) | 20.50±0.62 | 23.22±0.33 | 20.16±0.11 |
As shown in Table 1, the yield of the chayote enzyme polypeptide prepared by the preparation method of the chayote enzyme provided by the invention is more than 20%, and compared with the chayote juice before fermentation, the yield is improved by at least 12%, and the content of the effective components of the chayote enzyme can be obviously improved, so that the antioxidation effect of the chayote enzyme can be effectively improved.
Test example two, test for detecting antioxidant Activity of chayote ferment
1. Test materials:
the chayote ferments prepared in example 1, example 2 and example 3.
2. The test method comprises the following steps:
the antioxidant activity of the chayote ferments prepared in example 1, example 2 and example 3 was measured as follows:
2.1, DPPH assay antioxidant Activity assay:
the chayote ferment samples prepared in example 1, example 2 and example 3 were diluted to 1mg/mL with deionized water to obtain diluted solutions, 1mL of diluted solutions were added thereto, respectively, 1mL of 0.1mmol/L DPPH-absolute ethanol solution was added thereto, and the mixture was uniformly mixed, reacted at room temperature under a dark condition for 30min to obtain sample solutions, the absorbance at the wavelength of 517nm was measured (denoted as A1), the absorbance of the sample solutions was measured with absolute ethanol in the blank group (denoted as A0), and the absorbance of the solutions was measured with absolute ethanol in the control group (denoted as A2). DPPH radical scavenging was calculated according to the following formula:
2.2, determination of ABTS radical scavenging ability:
the chayote ferment samples prepared in example 1, example 2 and example 3 were diluted to 1mg/mL with deionized water to obtain dilutions, respectively, of 1mL of ABTS solution at a concentration of 7.4mmol/L and 1mL of K at a concentration of 2.6mmol/L 2 S 2 O 4 Mixing, and standing for 16 hours in a dark place to obtain ABTS+ stock solution; before use, the ABTS+ stock solution is diluted by absolute ethyl alcohol solution to ensure that the absorbance range of the mixed solution at 734nm is 0.7+/-0.02, thus obtaining the ABTS+ working solution. Mixing 1.980mL of ABTS+ working solution with 20 mu L of sample diluent uniformly, reacting for 10min at 30 ℃, and measuring the absorbance A1 at 734 nm; the control group is evenly mixed with distilled water and ethanol to determine an absorbance value A2; the blank group uses distilled water to replace the sample diluent to determine the absorbance value A0,
3. test results:
the test results are shown in Table 2.
TABLE 2 detection of antioxidant Activity of chayote ferment
| DPPH radical scavenging Rate (%) | ABTS radical clearance (%) | |
| Example 1 | 92.12±0.23 | 81.20±0.31 |
| Example 2 | 95.23±0.63 | 86.63±0.29 |
| Example 3 | 91.45±0.32 | 80.49±0.38 |
As shown in Table 2, the chayote ferment DPPH free radical clearance rate is more than 90% and the ABTS free radical clearance rate is more than 80% by adopting the chayote ferment preparation method provided by the invention, which shows that the chayote ferment prepared by the invention has stronger antioxidation capability.
Test example III, chayote ferment quality detection test
1. Test materials:
the chayote ferments prepared in example 1, example 2 and example 3.
2. The test method comprises the following steps:
the total acid and pH values of the chayote ferments prepared in example 1, example 2 and example 3 were measured, and the chayote ferments prepared in example 1, example 2 and example 3 were subjected to sensory evaluation.
2.1, total acid determination of chayote ferment:
(1) 10g of the chayote ferment sample was taken to the nearest 0.001g and placed in a 100mL beaker. The contents of the beaker were transferred to a 250mL volumetric flask (total volume about 150 mL) with hot distilled water at 80 ℃. Boiling in a boiling water bath for 30min (shaking for 2-3 times to dissolve all organic acids in the solid into solution), taking out, cooling to room temperature (about 20deg.C), and filtering with rapid filter paper. And collecting filtrate for measurement.
(2) 25mL of the above-mentioned sample solution was placed in a 250mL Erlenmeyer flask. 40mL of water and 0.2mL of 1% phenolphthalein indicator were added and titrated to a reddish color with a standard titration solution of 0.1moL/L sodium hydroxide for 30s without fading. The milliliters (V1) of standard titration solution consuming 0.1moL/L sodium hydroxide was recorded.
The same sample to be tested has to be measured twice.
(3) Blank test
Water was used instead of the test solution. The following is an operation according to analysis step (1). The milliliters (V2) of standard titration solution consuming 0.1moL/L sodium hydroxide was recorded.
Analysis results
The total acid content is expressed in terms of mass fraction X and the values are expressed in grams per kilogram (g/kg).
Wherein:
c: concentration (moL/L) of sodium hydroxide standard titration solution;
v1: the volume (mL) of the sodium hydroxide standard titration solution is consumed when the test solution is titrated;
v2: the volume of sodium hydroxide standard titration solution (mL) was consumed in the blank test;
f: dilution of the test solution;
m: sample amount (g or mL) of the sample;
2.2, measuring the pH value of the chayote ferment:
25mL of the chayote ferment sample is poured into a beaker along the wall of the beaker, and an electrode of a handheld pH meter is immediately immersed into the sample, and the mixture is slowly and horizontally stirred to avoid generating bubbles. After the reading number is stable, the pH value is recorded. An instrument with an automatic reading function can directly read the data. After each sample was assayed, the electrodes were rinsed with distilled water and each sample was repeated 3 times.
2.3, the sensory evaluation criteria scores of the chayote ferments are shown in Table 3.
TABLE 3 sensory qualification criteria scoring Table
3. Test results:
the test results are shown in Table 4.
Table 4 quality detection results of chayote ferment
| Total acid (g/L) | pH | Sensory evaluation | |
| Example 1 | 6.23±1.23 | 4.36±0.61 | 28 |
| Example 2 | 6.89±1.02 | 4.40±0.34 | 30 |
| Example 3 | 6.06±0.89 | 4.24±0.66 | 28 |
As can be seen from Table 4, the prepared chayote ferment product has p H value and total acid content within the range of industry standard (QB/T5323-2018), has good flavor and taste, is suitable for sour and sweet taste, and has no suspension, precipitation and turbidity phenomenon, and after being stored for 6 months at room temperature, the product still has no suspension, precipitation and turbidity phenomenon.
Test example four, stability test of chayote ferment
1. Test materials:
chayote ferment prepared in example 2, comparative example 1, comparative example 2, comparative example 3 and comparative example 4.
2. The test method comprises the following steps:
the chayote ferments prepared in example 2, comparative example 1, comparative example 2, comparative example 3 and comparative example 4 were left at normal temperature for 6 months, and the polypeptide content of the chayote ferments was detected in month 0, month 1, month 2, month 3 and month 6, and the detection method was detected with reference to test example one.
3. Test results:
the test results are shown in Table 5.
TABLE 5 stability results of chayote ferment
| Month 0 | Month 1 | Month 2 | Month 3 | Month 6 | |
| Example 2 | 95.23±0.63 | 95.04±0.35 | 94.53±0.43 | 93.21±0.38 | 91.64±0.60 |
| Comparative example 1 | 95.40±0.58 | 93.62±0.54 | 91.24±0.51 | 88.45±0.48 | 85.36±0.55 |
| Comparative example 2 | 94.99±0.61 | 92.86±0.60 | 90.65±0.63 | 86.35±0.57 | 82.44±0.54 |
| Comparative example 3 | 95.30±0.57 | 92.47±0.48 | 88.98±0.43 | 84.19±0.51 | 80.38±0.44 |
| Comparative example 4 | 94.87±0.45 | 90.32±0.55 | 85.23±0.76 | 76.71±0.82 | 68.52±0.50 |
As shown in Table 5, the addition of the extract of chayote leaf as a stabilizer to the chayote enzyme prepared by the invention can better prevent the degradation of the chayote enzyme polypeptide, thereby ensuring the antioxidation effect of the chayote enzyme.
The above embodiments are merely illustrative of the principles of the present invention and its effectiveness, and are not intended to limit the invention. Modifications and variations may be made to the above-described embodiments by those skilled in the art without departing from the spirit and scope of the invention. Accordingly, it is intended that all equivalent modifications and variations of the invention be covered by the claims, which are within the ordinary skill of the art, be within the spirit and scope of the present disclosure.
Claims (10)
1. The preparation method of the chayote ferment is characterized by comprising the following steps:
s1, selecting chayote with thick meat, moderate maturity and green-yellow skin and no disease spots, cleaning, peeling, cutting the chayote, digging seeds, blanching in boiling water for 35-45 s, and draining to obtain a chayote raw material;
s2, adding water into the chayote raw material treated in the step S1, pulping, filtering to obtain chayote juice, regulating the pH value of the chayote juice, adding pectase, carrying out enzymolysis for 3-4 hours at 45-55 ℃, regulating the pH value again, adding cellulase, carrying out enzymolysis for 1-2 hours at 28-32 ℃, and sterilizing to obtain enzymolysis liquid;
s3, adding sucrose into the enzymolysis liquid prepared in the step S2, adjusting the sugar degree to 14-16 degrees Brix, inoculating saccharomycete liquid, introducing oxygen, fermenting for 12-24 hours at the temperature of 25-35 ℃, inoculating lactobacillus plantarum liquid after fermentation, introducing oxygen for 1-3 hours, sealing, fermenting for 12-24 hours at the temperature of 30-40 ℃, centrifuging, and taking supernatant to obtain fermentation stock solution;
s4, taking chayote leaves, crushing to obtain chayote leaf powder, adding water with the weight 3-4 times of that of the chayote leaf powder, extracting for 1-2 hours at the temperature of 60-80 ℃, centrifuging, taking supernatant, and sterilizing to obtain a chayote leaf extract;
and S5, adding the chayote leaf extract prepared in the step S4 into the fermentation stock solution prepared in the step S3, filtering and filling to obtain the chayote fermentation stock solution.
2. The method for preparing the chayote ferment according to claim 1, wherein the feed liquid ratio of the chayote raw material to the water in the step S2 is 1g:0.8mL.
3. The method for preparing the chayote ferment according to claim 1, wherein the chayote juice in the step S2 is adjusted to have a pH value of 3.5-5.5 for the first time, and the pectase is added in an amount of 0.001g/mL.
4. The method for preparing the chayote ferment according to claim 1, wherein the chayote juice in the step S2 is regulated to have the pH value of 7.0-8.5 again, and the addition amount of the cellulase is 0.001g/mL.
5. The method for preparing a chayote ferment according to claim 1, wherein the inoculation amount of the saccharomycete liquid in the step S3 is 4-6% of the volume of the enzymolysis liquid, and the viable count of the saccharomycete liquid is 1X 10 10 ～1×10 12 cfu/m L。
6. The method for preparing a chayote ferment according to claim 1, wherein the inoculation amount of the lactobacillus plantarum bacterial liquid in the step S3 is 2-4% of the volume of the enzymolysis liquid, and the viable count of the lactobacillus plantarum bacterial liquid is 2.5X10 9 ～2.5×10 11 cfu/m L。
7. The method for preparing the chayote ferment according to claim 1, wherein the sterilization treatment in the step S2 and the step S4 is as follows: sterilizing at 121deg.C for 15min.
8. The method for preparing the chayote ferment according to claim 1, wherein the centrifugation treatment in the step S3 and the step S4 is as follows: centrifuging for 10min under the condition of the rotating speed of 6000-7000 r/min.
9. The method for preparing the chayote ferment according to claim 1, wherein the addition amount of the chayote leaf extract in the step S5 is 0.6-0.8% of the volume of the fermentation stock solution.
10. Use of the chayote ferment prepared by the method for preparing chayote ferment according to any one of claims 1-9 in preparing antioxidant products.
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