High-antioxidant-activity fig fermentation beverage and preparation method thereof

Abstract

The invention discloses a high-antioxidant-activity fig fermentation beverage and a preparation method thereof. Entire fresh figs are adopted to be subjected to ultrasound pretreatment at the temperature of 30-35 DEG C, and afterwards, enzymolysis is conducted under the help of four-strain three-stage fermentation; under the multi-process combined action, escape of antioxidant active ingredients and nutrient substances of the figs is accelerated, the fig lactic acid fermentation viscosity is reduced, the taste of the product is more smooth and finer, in the initial fermentation stage, the antioxidant activity of fermentation liquor is obviously improved, in the later fermentation stage, a good flavor is formed, and finally, the flavor and the activity of the fermentation liquor are both excellent. Besides, by adding maltose, the intestinal flora can be adjusted, the synergistic effect of prebiotics in the figs is improved, and the antioxidant effect is better. Barriers in the traditional fig processing process are broken over, the fig industry chain can be effectively extended, the fig processing value is improved, agriculture industrialization is promoted, and therefore, the situation that the fresh figs are not eaten in time to cause overstock and rot is avoided.

Description

technical field [0001] The invention relates to a preparation method of a fermented beverage, in particular to a fig fermented beverage with high antioxidant activity and a preparation method thereof, belonging to the fields of food biotechnology and functional food processing. Background technique [0002] Fig( Ficus carica L. ) belongs to the Sanaceae ( Moraceae ) Ficus ( Ficus L. ), native to the subtropical regions of western Asia and the Mediterranean. Since 3000 BC, people have been eating dried figs. The pulp is soft and sweet like honey. The pulp contains about 10% sugar (glucose, fructose), which has high nutritional and medicinal value. Rich in various amino acids, phenolic substances, enzymes and various trace vitamins and other ingredients, the edible rate is as high as 92%. Figs contain various active substances, including polyphenols, such as gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (-)-epicatechin and rutin, etc. The base plays a bett...

AI Technical Summary

Problems solved by technology

[0003] As a berry fruit, figs have relatively low water content, high pectin and cellulose content, and viscous slurry. Even if a certain amount of water is added, colloidal precipitates will appear in the resulting juice after sterilization and cooling, resulting in low utilization. , the high cost of fruit drinks and other issues

In addition, the traditional fruit and vegetable fermentation mode often uses a single strain for long-term fermentation, or multi-strain fermentation at the same temperature for a long time, the resulting fermented liquid has poor flavor and low content of active substances

In addition, figs have strong seasonality and are prone to rot and deterioration, and the shelf life is less than 24 hours under normal temperature conditions, which seriously restricts the development and utilization of its resources

In order to preserve the antioxidant active ingredients and unique flavor in the fig fermentation broth, this method sterilizes at 80°C for 18 minutes, but the temperature and time used are not enough to kill heat-resistant harmful microorganisms, and it cannot guarantee that the product will not continue to grow after canning. Harmful substances produced by fermentation