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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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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] The present invention provides a method for preparing jujube beverage through the fermentation of compound lactobacillus, which solves the technical problems of low free phenolic acid content and poor oxidation resistance of jujube beverage in the prior art

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  • 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

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Effect test

Embodiment 1

[0034]Example 1, the method for preparing jujube beverage through the fermentation of compound lactobacilli, including selecting dried jujubes with a water content of 20-25%, after selection and cleaning, adding water at 90-95°C and 2.5 times the quality of dried jujubes for precooking For 30 minutes, after the jujube is pitted, it is beaten with a colloid mill. After the slurry is obtained, add water to make it 5 times the mass of the dry jujube. Use sodium bicarbonate to adjust the pH to 4.50. Add cellulase with an activity of 20,000 U / g and 100,000 U / g of pectinase, the two additions are 0.125% of the dry jujube mass, heat up to 50-55°C for 3 hours for enzymolysis, after the enzymolysis is completed, heat up to 95°C for 5 minutes to kill the enzyme, and then cool down to 60°C Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original squeezed jujube juice. Adjust the soluble solids in the original jujube clear juice to 14.0°Brix to obtain standardized original ju...

Embodiment 2

[0037] Example 2, the method of preparing jujube beverage through the fermentation of compound lactobacilli, including selecting dried jujubes with a water content of 20-25%, after selection and cleaning, adding water at 90-95°C and 2.5 times the quality of dried jujubes for pre-boiling For 30 minutes, after the jujube is pitted, it is beaten with a colloid mill. After the slurry is obtained, add water to make it 5 times the mass of the dry jujube. Use sodium bicarbonate to adjust the pH to 4.50. Add cellulase with an activity of 20,000 U / g and 100,000 U / g of pectinase, the two additions are 0.125% of the dry jujube mass, heat up to 50-55°C for 3 hours for enzymolysis, after the enzymolysis is completed, heat up to 95°C for 5 minutes to kill the enzyme, and then cool down to 60°C Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original squeezed jujube juice. Adjust the soluble solids of the original jujube clear juice to 14.5°Brix to obtain the standardized origin...

Embodiment 3

[0040] Example 3, the method for preparing jujube beverage through the fermentation of compound lactobacilli, including selecting dried jujubes with a water content of 20-25%, after selection and cleaning, adding water at 90-95°C and 2.5 times the quality of dried jujubes for pre-boiling For 30 minutes, after the jujube is pitted, it is beaten with a colloid mill. After the slurry is obtained, add water to make it 5 times the mass of the dry jujube. Use sodium bicarbonate to adjust the pH to 4.50. Add cellulase with an activity of 20,000 U / g and 100,000 U / g of pectinase, the two additions are 0.125% of the dry jujube mass, heat up to 50-55°C for 3 hours for enzymolysis, after the enzymolysis is completed, heat up to 95°C for 5 minutes to kill the enzyme, and then cool down to 60°C Centrifuge at -65°C for 20 minutes at 3000 rpm to obtain the original squeezed jujube juice.

[0041] Adjust the soluble solids of the original jujube clear juice to 15°Brix to obtain the standardize...

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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.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing jujube beverage by fermenting lactobacillus complex. Background technique [0002] Jujube is a common medicinal and edible fruit in my country, with a long history of planting and eating. my country's current jujube products are mainly in the form of fresh jujube, dried jujube and jujube juice, and there are few fermented jujube products. Red dates are rich in phenolic acids, which have strong antioxidant properties and are very effective in preventing various cardiovascular and cerebrovascular diseases. However, most of the phenolic acids in jujube exist in a bound state, and the free phenolic acids only account for 2.5%. Although in the prior art, various lactobacilli are used to ferment to increase the content of free phenolic acids, the effect is still not obvious. The need for disease prevention cannot be met. Simultaneously the jujube ferme...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L2/42A23L33/00
CPCA23L2/382A23L2/84A23L2/42A23L33/00A23V2002/00A23V2200/10A23V2200/02
Inventor 王维岗吴逸民马芙俊李雅丽段盛林李勇李兵高娟娟
Owner 清涧北国枣业有限责任公司
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