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Method for simultaneously promoting malolactic conversion and polyphenol derivation while fermenting apple juice by ultrasonic-assisted lactobacillus plantarum

A technology of Lactobacillus plantarum and malic acid, which is applied in biochemical equipment and methods, microorganism-based methods, and treatment of microorganisms with electricity/wave energy, etc. The effect of risk, advanced technology and low production cost

Active Publication Date: 2020-11-13
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the existing patents reflects the impact of ultrasonic treatment on microbial growth and related metabolism in different growth stages, and so far, there are few articles and patents on the enhancement of polyphenol derivation and malolactic acid conversion in the process of lactic acid bacteria fermenting fruit and vegetable juices by ultrasonic treatment

Method used

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  • Method for simultaneously promoting malolactic conversion and polyphenol derivation while fermenting apple juice by ultrasonic-assisted lactobacillus plantarum
  • Method for simultaneously promoting malolactic conversion and polyphenol derivation while fermenting apple juice by ultrasonic-assisted lactobacillus plantarum
  • Method for simultaneously promoting malolactic conversion and polyphenol derivation while fermenting apple juice by ultrasonic-assisted lactobacillus plantarum

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Prepare seed culture medium and apple juice:

[0034] Weigh 49.3g of commercially available MRS broth, dissolve it in 1L of water, autoclave at 121°C for 20min, and use it as a seed medium after cooling;

[0035] Select the red Fuji apples with good properties and ripe fruits as raw materials, wash and dry them, remove the peel and core, cut them into pieces, and crush the apple pieces with a beater, and add 0.15% sodium D-isoascorbate at the same time and 10% pure water, filter the obtained apple slurry with 120 mesh gauze to remove pomace, then centrifuge the apple juice at 4000r / min for 20min to get the supernatant to obtain apple juice, adjust the pH to 6.0, add 0.3% Sterilize at 85°C for 20 minutes after soaking the yeast powder, and set aside.

[0036] (2) Inoculate Lactobacillus plantarum into the seed medium to activate the strain:

[0037] Lactobacillus plantarum was picked and inoculated in 50 mL of sterile MRS broth, and cultured at 37°C for 24 hours.

...

Embodiment 2

[0043] (1) Prepare seed culture medium and apple juice:

[0044] Weigh 49.3g of commercially available MRS broth, dissolve it in 1L of water, autoclave at 121°C for 20min, and use it as a seed medium after cooling;

[0045] Select the red Fuji apples with good properties and ripe fruits as raw materials, wash and dry them, remove the peel and core, cut them into pieces, and crush the apple pieces with a beater, and add 0.15% sodium D-isoascorbate at the same time and 10% pure water, filter the obtained apple slurry with 120 mesh gauze to remove pomace, then centrifuge the apple juice at 4000r / min for 20min to get the supernatant to obtain apple juice, adjust the pH to 6.0, add 0.3% Sterilize at 85°C for 20 minutes after soaking the yeast powder, and set aside.

[0046] (2) Inoculate Lactobacillus plantarum into the seed medium to activate the strain:

[0047] Lactobacillus plantarum was picked and inoculated in 50 mL of sterile MRS broth, and cultured at 37°C for 24 hours. ...

Embodiment 3

[0057] (1) Prepare seed culture medium and apple juice:

[0058] Weigh 49.3g of commercially available MRS broth, dissolve it in 1L of water, autoclave at 121°C for 20min, and use it as a seed medium after cooling;

[0059] Select the red Fuji apples with good properties and ripe fruits as raw materials, wash and dry them, remove the peel and core, cut them into pieces, crush the apple pieces with a beater, and add 0.1% sodium D-isoascorbate at the same time and 10% pure water, filter the obtained apple slurry with 120 mesh gauze to remove pomace, then centrifuge the apple juice at 4000r / min for 20min to get the supernatant to obtain apple juice, adjust the pH to 6.0, add 0.8% Sterilize at 85°C for 20 minutes after soaking the yeast powder, and set aside.

[0060] (2) Inoculate Lactobacillus plantarum into the seed medium to activate the strain:

[0061] Lactobacillus plantarum was picked and inoculated in 50 mL of sterile MRS broth, and cultured at 37°C for 24 hours.

[00...

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Abstract

The invention discloses a method for promoting malolactic conversion and polyphenol derivation while fermenting apple juice by ultrasonic-assisted lactobacillus plantarum, and relates to the technicalfield of food processing of lactic acid bacteria fermented fruit juice. Ultrasonic waves are used for carrying out auxiliary treatment on the apple juice fermentation process of lactobacillus plantarum, and the apple juice fermentation process is regulated and controlled by adjusting the ultrasonic intervention period, the power density and other parameter indexes. It is found that delay-phase ultrasonic treatment and logarithmic-phase ultrasonic treatment can accelerate lactobacillus plantarum proliferation and malolactic conversion in the fermentation process; the derivation of polyphenol in the apple juice is promoted, and the method comprises the following steps of: hydrolyzing chlorogenic acid to generate caffeic acid, decomposing procyanidine, enriching catechin and decarboxylatingwith gallic acid, so that the antioxidant activity of the fermented apple juice is improved, but no obvious influence is caused by ultrasound in a stable period. The method has huge economic benefitsand social benefits, and has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for assisting Lactobacillus plantarum to ferment apple juice by ultrasonic treatment and simultaneously promoting malolactic acid conversion and polyphenol derivation. [0002] technical background [0003] Apples are rich in various nutrients such as organic acids, dietary fiber, vitamins and polyphenols. Eating apples can inhibit chronic diseases such as cardiovascular disease and diabetes. China is currently the world's largest apple producer and consumer, with an annual output of 43 million tons. However, in my country's apple industry, 64% of apples are used for fresh fruit, 25% for concentrated juice processing, and other products only account for 10%. There is a lack of deep processing methods for apples. In recent years, probiotic fermented fruit and vegetable juices have received extensive attention. Probiotics, especially Lactobacillus pla...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70C12N13/00C12N1/20C12R1/25
CPCA23L2/382A23L2/70C12N13/00C12N1/20
Inventor 陶阳王红梅韩永斌李丹丹
Owner NANJING AGRICULTURAL UNIVERSITY
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