Method for preparing red jujube beverage through lactobacillus complex fermentation

A technology of compound milk and bacilli, which is applied in the direction of food ingredients as antimicrobial preservation, food ingredients as antioxidants, food science, etc., can solve the problems of low free phenolic acid content and poor oxidation resistance, and achieve short fermentation cycle and easy fermentation. Effect of separation and pollution reduction

Pending Publication Date: 2020-10-02
清涧北国枣业有限责任公司
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AI-Extracted Technical Summary

Problems solved by technology

[0003] The present invention provides a method for preparing jujube beverage through the fermentation of compound lactobacillus, whi...
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Method used

(1) by selecting the water content of jujube and the setting of the pre-boiled water temperature, thereby realizing the jujube with water content > 10% in a shorter pre-cooking time, all realizing that the jujube meat absorbs moisture , the jujube meat is soft and rotten, and the jujube meat and jujube core are easy to separate. At the same time, under the same precooking time, the content of soluble solids is relatively high, which better lays a good foundation for ultra-fine grinding, and greatly improves the soluble solids and effective in clear juice. Dissolution of ingredients.
(4) by going out the selection of enzyme regulation, thereby significantly improved going out enzyme efficiency, shortened Production cycle, also improved the content of simultaneously, make cyclic adenosine monophosphate content reach 25.3
(5) by adopting direct throw type compound lactobacillus starter, thereby effectively reduce pollution, simultaneously by the selection of the kind and consumption of lactobacillus in 3, thereby making the preparation fermentation cycle of jujube beverage shorter, eliminate free radical ability Stronger. Compared with the fermentation of individual strains, it is found that the strains have a synergistic effect on each other, which improves the fermentation efficiency, and enhances the anti-oxidation and higher free total phenolic acid content of the jujube beverage; at the same time, this The product can achieve the conventional fresh-keeping effect without adding any preservatives.
By the pretreatment process research that red jujube juice is extracted, we have determined the process parameter of precooking, promptly for the qualified raw material jujube of moisture content 10-25%, no matter broken skin or not, select to use 90-95 ℃, dry Jujubes are pre-boiled in purified water 2.5 times the quality for 30-40 minutes to ensure that the jujube meat absorbs water fully and the jujube meat is easy to separate. After the red dates are pre-boiled, it is convenient for the jujube meat to peel off the jujube core as cleanly as possible. More importantly, it lays a solid foundation for the next step of ultra-fine crushing of the jujube pulp, and greatly improves the dissolution of soluble solids and active ingredients in the jujube. Colloid mill wet method ultra-fine pulverization process can pulverize the tissue structure of jujube flesh and jujube skin in jujube pulp more finely, so that a large amount of soluble solids and cyclic adenosine monophosphate in jujube flesh can be dissolved. The impact of degree on the content of soluble solids and cyclic adenosine monophosphate, and comprehensively considering the feasibility and crushing effect of the process, the wet ultrafine grinding of jujub...
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Abstract

The invention belongs to the technical field of food processing, and especially relates to a method for preparing a red jujube beverage through lactobacillus complex fermentation. The method includesthe following steps: selecting red jujubes of which water content is greater than 10%, cleaning the red jujubes, and soaking the red jujubes in hot water whose weight is 2.5 times that of the red jujubes at 90-95 DEG C to pre-boil for 15-30 min; removing jujube cores after cooling, performing pulping, and utilizing a colloid mill with the fineness being 2-20 [mu]m to perform wet superfine grinding; and adding water to make the volume 5 times the weight of the red jujubes, adding sodium bicarbonate to adjust pH to 4.50, then adding 0.125% of pectinase and cellulase, performing conservation for180 min at 50 DEG C, rising temperature to 85-95 DEG C to perform enzyme inactivation for 30 min, performing cooling to 60-65 DEG C, and performing centrifugation for 20 min with 3000 rpm so as to obtain an originally pressed red jujube clarified juice fermented substrate. The technical problems in the prior art of low free phenolic acid content and poor oxidation resistance of the red jujube beverage can be solved.

Application Domain

Food ingredient as antioxidantFood ingredient for microbe protection

Technology Topic

Colloid millChinese Jujube +11

Image

  • Method for preparing red jujube beverage through lactobacillus complex fermentation
  • Method for preparing red jujube beverage through lactobacillus complex fermentation
  • Method for preparing red jujube beverage through lactobacillus complex fermentation

Examples

  • Experimental program(3)
  • Effect test(1)

Example Embodiment

[0034] Example 1. The method for preparing a jujube beverage by fermentation of compound lactobacillus includes selecting dried jujubes with a water content of 20-25%, selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice. Adjust the soluble solids in the original squeezed jujube juice to 14.0°Brix to obtain the standardized original squeezed jujube juice as a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.50 with diammonium phosphate, and keep it at 90°C for 15 minutes for sterilization After sterilization, the jujube clear juice is cooled to 37°C, and a direct-cast compound lactobacillus starter that accounts for 0.005% of the jujube clear juice mass fraction is connected, and fermented for 24 hours to obtain a compound lactobacillus fermentation broth.
[0035] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 1×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of 2:3:1 mass ratio.
[0036] The fermentation broth of Lactobacillus complex was cooled to 12℃ by the heat exchanger to terminate the fermentation, and then centrifuged at 3000rpm for 10min to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the compound Lactobacillus fermented jujube beverage.

Example Embodiment

[0037] Example 2. The method for preparing jujube beverage by fermentation of compound lactobacillus includes selecting dried jujubes with a water content of 20-25%, and after selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice. Adjust the soluble solids of the original squeezed jujube juice to 14.5°Brix to obtain the standardized original squeezed jujube juice. As a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.60 with diammonium phosphate, and keep it at 95°C for 5 minutes for sterilization. After the bacteria, the jujube clear juice is cooled to 40°C, and a direct-cast compound Lactobacillus starter that accounts for 0.01% of the mass fraction of the jujube clear juice is connected, and the fermentation is carried out for 28 hours to obtain the compound Lactobacillus fermentation broth.
[0038] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 2×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of a mass ratio of 3:2:1.
[0039] The fermentation broth of Lactobacillus complex was cooled to 13°C by a heat exchanger, and then centrifuged at 3000 rpm for 15 minutes to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the original jujube beverage fermented with compound lactobacillus.

Example Embodiment

[0040] Example 3, a method for preparing a jujube beverage by fermentation of compound lactobacilli, including selecting dried jujubes with a water content of 20-25%, selecting and washing, adding 90-95°C and pre-cooking in water 2.5 times the quality of dried jujube After 30 minutes, the jujube is pitted and pulped with a colloid. After obtaining the slurry, add water and dilute the volume to 5 times the mass of the dried jujube. Adjust the pH to 4.50 with sodium bicarbonate. Add cellulase with an activity of 20,000 U/g and 100,000. U/g pectinase, the two addition amounts are 0.125% of the mass of dried jujube, heat up to 50-55°C for 3 hours for enzymatic hydrolysis, after enzymatic hydrolysis, heat up to 95°C for 5 minutes to inactivate the enzyme, then cool to 60 Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original jujube juice.
[0041] Adjust the soluble solids of the original squeezed jujube juice to 15°Brix to obtain the standardized original squeezed jujube juice. As a fermentation substrate, adjust the pH of the standardized original squeezed jujube juice to 4.80 with diammonium phosphate, and keep it at 110°C for 10 minutes to sterilize it. After the bacteria, the jujube clear juice is cooled to 42°C, and the direct-cast compound Lactobacillus starter which accounts for 0.02% of the mass fraction of the jujube clear juice is connected to ferment for 30 hours to obtain the compound Lactobacillus fermentation broth.
[0042] The above-mentioned direct injection compound Lactobacillus starter is characterized in that the starter has a viable cell count of 3×10 11 CFU/g of Lactobacillus helveticus, Lactobacillus paracasei, and Lactobacillus rhamnosus are composed of a mass ratio of 3:3:1.
[0043] The fermentation broth of Lactobacillus complex was cooled to 15℃ by a heat exchanger to terminate the fermentation, and then centrifuged at 3000rpm for 20min to remove the precipitated material in the fermented jujube juice, filtered through a 5μm membrane, aseptically filled, sealed, labeled, and refrigerated , Obtain the original jujube beverage fermented with compound lactobacillus.
[0044] In the method of preparing jujube beverage by fermentation of compound lactobacillus, the selection of red jujube moisture, pre-cooking time and temperature, colloid grinding fineness, enzymolysis temperature and enzymatic hydrolysis time, and enzyme inactivation temperature and time are selected And the experimental results of the selection of the types of strains and the content of the stock are as follows.

PUM

PropertyMeasurementUnit
Viable count300000000000.0 ~ 1E+19colony_forming_unit/g

Description & Claims & Application Information

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