Production method of probiotic fermented blueberry juice

Abstract

The invention discloses a production method of probiotic fermented blueberry juice, and belongs to the technical field of deep processing of agricultural products. The preparation method comprises the following steps: juicing blueberries, blending, carrying out combined treatment on high-power pulse microwaves and intensive pulse light, inoculating lactic acid bacteria, carrying out temperature-controlled fermentation, and filling to obtain the probiotic fermented blueberry juice. By utilizing the modern high and new technology, the absorptivity of nutritional ingredients and active factors in the probiotic fermented blueberry juice is improved, the grade of the probiotic fermented blueberry juice is improved, the core competitiveness of the probiotic fermented blueberry juice is improved, and the probiotic fermented blueberry juice has a wide market prospect.

Description

Technical Field

[0001] The invention relates to a production method of probiotic fermented blueberry juice, applies modern biotechnology to the production of probiotic fermented blueberry juice, and belongs to the technical field of deep processing of agricultural products. Background Art

[0002] Blueberries are not only highly nutritious, but also offer a sweet and sour flavor and unique aroma. Known as the "King of Berries," they have special benefits in preventing and treating high blood pressure, unclogging capillaries, and relieving visual fatigue. They are a premium health food and are highly suitable for processing. Foods processed from blueberries contain high levels of antioxidants, which help boost immunity and protect against disease. Given the berry's rich nutritional and health benefits, the development of blueberry health drinks holds broad market potential and is highly relevant for increasing the added value of agricultural products.

[0003] Blueberry juice is rich in anthocyanins, but these are unstable and easily degraded. Their structure significantly influences their stability. Anthocyanins are susceptible to degradation by a variety of external factors, including pH, light, high temperatures, oxygen, enzymes, microorganisms, metal ions, ascorbic acid, sulfur dioxide, and sulfites. Therefore, protecting the color-forming structure of anthocyanins from degradation is a critical issue that needs to be addressed. Summary of the Invention

[0004] The technical problem to be solved by the present invention is to provide a production method of high-quality probiotic fermented blueberry juice, so as to enrich blueberry deep-processing products and increase the added value of blueberries.

[0005] To solve the above technical problems, the idea of ​​the present invention is to use low-frequency, high-power pulsed microwaves to assist the anthocyanins in blueberry juice in color enhancement, high-frequency, high-power pulsed microwaves-pulsed strong light combined with non-thermal sterilization, and functional probiotic fermentation to produce a high-quality fermented blueberry juice product with stable color and high antioxidant activity.

[0006] The specific technical solutions are as follows:

[0007] A method for producing probiotic fermented blueberry juice comprises the following steps:

[0008] (1) Wash the fresh blueberries with water and squeeze the juice using a belt filter press;

[0009] (2) adding tyrosine, methyl cinnamate, lipase, isomaltooligosaccharide, corn peptide, and trehalose to the blueberry juice treated in step (1) and mixing the mixture evenly;

[0010] (3) subjecting the blueberry juice prepared in step (2) to low-frequency, high-power pulse microwave treatment;

[0011] (4) subjecting the blueberry juice obtained in step (3) to a high-frequency, high-power pulsed microwave-pulsed intense light combined treatment;

[0012] (5) passing the blueberry juice treated in step (4) into a fermentation tank, adding Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus fermentum into the fermentation tank, and fermenting at 30-35° C. for 90-96 hours;

[0013] (6) The probiotic fermented blueberry juice of step (5) is filled, boxed, and transported to a cold storage, where the temperature of the cold storage is controlled at 0-4°C.

[0014] In step (2), 0.02-0.07 wt% of tyrosine, 0.05-0.09 wt% of methyl cinnamate, 0.08-0.3 wt% of lipase, 2-4 wt% of isomaltooligosaccharide, 0.3-0.5 wt% of corn peptide, and 0.1-0.3 wt% of trehalose are added to the blueberry juice.

[0015] In step (3), the low-frequency high-power pulse microwave processing parameters are instantaneous output power of 550 to 600 kW, output pulse width of 1 to 1.5 μs, pulse frequency of 50 to 75 Hz, and processing time of 3 to 7 minutes.

[0016] In step (4), the high-frequency, high-power pulsed microwave and pulsed intense light combined treatment conditions are as follows: a high-frequency, high-power pulsed microwave output power of 700-900 kW, an output pulse width of 1-1.5 μs, a pulse frequency of 200-300 Hz, and a treatment time of 2-10 minutes. The pulsed intense light intensity is 400-500 J, the frequency is 3 Hz, and the treatment time is 1-5 minutes.

[0017] In step (5), 0.005-0.007 wt % of Lactobacillus plantarum FM-L1-3 freeze-dried powder, 0.003-0.005 wt % of Lactobacillus paracasei FM-LP-M4 freeze-dried powder, and 0.002-0.004 wt % of Lactobacillus fermentum FM-LF-SR6 freeze-dried powder are added to the fermentation tank. Lactobacillus plantarum FM-L1-3 was isolated from yogurt by the inventor in this laboratory and identified as Lactobacillus plantarum, with the strain number FM-L1-3, and was deposited in the General Microbiology Center of the China Culture Collection Administration Committee on August 4, 2014, with the deposit number CGMCC NO.10178. Lactobacillus paracasei FM-LP-M4 was isolated from yogurt by the inventor in this laboratory and identified as Lactobacillus paracasei, with the strain number FM-LP-M4, and was deposited in the General Microbiology Center of the China Culture Collection Administration Committee on January 17, 2022, with the deposit number CGMCC NO.24330. Lactobacillus fermentum FM-LF-SR6 was isolated by the inventors in their laboratory from traditional Guizhou sour meat and identified as Lactobacillus fermentum. The strain was assigned the number FM-LF-SR6 and deposited with the China Culture Collection Center for General Microorganisms on January 17, 2022, under the accession number CGMCC NO. 24329. The address of the China Culture Collection Center for General Microorganisms is: Institute of Microbiology, Chinese Academy of Sciences, No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, China, 100101.

[0018] Beneficial effects: The present invention adopts low-frequency, high-power pulsed microwaves to assist the anthocyanin color in blueberry juice, high-frequency, high-power pulsed microwaves-pulsed strong light combined with non-thermal sterilization, and functional probiotic fermentation to produce a high-quality fermented blueberry juice product with stable color and high antioxidant activity.

[0019] Specifically, the main advantages and positive effects of the present invention are as follows:

[0020] 1. Low-frequency, high-power pulsed microwaves were used to assist in the synergistic effect of anthocyanins in blueberry juice with tyrosine, methyl cinnamate, lipase, and extracellular polysaccharides produced by Lactobacillus plantarum CGMCC No.10178, thereby improving the color stability of fermented blueberry juice.

[0021] 2. The use of high-frequency, high-power pulsed microwave-pulsed intense light combined with non-thermal sterilization effectively protects the heat-sensitive functional components and flavor substances in blueberry juice, thereby improving the quality of fermented blueberry juice.

[0022] 3. The blueberry juice was fermented with Lactobacillus plantarum CGMCC No. 10178, which produces exopolysaccharides, Lactobacillus paracasei CGMCC No. 24330, which has antioxidant effects, and Lactobacillus fermentum CGMCC No. 24329, which effectively improved the antioxidant function of the fermented blueberry juice. DETAILED DESCRIPTION

[0023] The application can be better understood in accordance with the following examples. However, it is readily apparent to a person skilled in the art that the examples described are only intended to illustrate the application and should not and will not limit the application as described in detail in the claims.

[0024] Example 1

[0025] A method for producing a probiotic fermented blueberry juice, comprising the following steps:

[0026] Take 1000 kg of fresh blueberries, wash them clean with tap water, and squeeze the juice with a belt filter to obtain blueberry juice. Add 0.03 wt% tyrosine, 0.06 wt% methyl cinnamate, 0.1 wt% lipase, 2 wt% isomaltooligosaccharides, 0.5 wt% corn peptides, and 0.2 wt% trehalose to the blueberry juice and mix well. Perform low-frequency high-power pulse microwave treatment with the following conditions: instantaneous output power of 550 kw, output pulse width of 1.5 μs, pulse frequency of 60 Hz, and treatment time of 5 min. Then perform high-frequency high-power pulse microwave-pulsed light (Nanjing Andiwei Electrical Engineering Co., Ltd.) combined treatment with the following conditions: high-frequency high-power pulse microwave output power of 800 kw, output pulse width of 1.5 μs, pulse frequency of 250 Hz, and treatment time of 5 min. Pulsed light intensity of 400 J and frequency of 3 Hz for 5 min. Pump the sterilized blueberry juice into a fermentation tank, and add 0.005 wt% Lactobacillus plantarum CGMCC No. 10178 freeze-dried powder, 0.004 wt% Lactobacillus paracasei CGMCC No. 24330 freeze-dried powder, and 0.003 wt% Lactobacillus fermentum CGMCC No. 24329 freeze-dried powder in the fermentation tank. Ferment at 35℃ for 90 h to obtain fermented blueberry juice. Perform filling, boxing, and transportation to a cold storage with the cold storage temperature controlled at 0-4℃.

[0027] The prepared fermented blueberry juice has pure, elegant, pleasant, and harmonious blueberry fruit aroma and fermentation aroma, and is a new type of beverage with moderate sourness and sweetness.

[0028] The main indicators of the prepared fermented blueberry juice are shown in Table 1.

[0029] Table 1

[0030] project result Total solids (%) 13.2 Total sugar (%) 5.6 Total acid (as citric acid, %) 0.57 Extracellular polysaccharide (mg / 1) 327.0 Lactic acid bacteria viable count (lg cfu / ml) 8.2 DPPH inhibition rate (%) 95.1 Hydroxyl radical scavenging rate (%) 82.6

[0031] Example 2

[0032] A method for producing a probiotic fermented blueberry juice, comprising the following steps:

[0033] 1000 kg of fresh blueberries were weighed, washed with tap water, and squeezed using a belt filter press to obtain blueberry juice. 0.05 wt% tyrosine, 0.05 wt% methyl cinnamate, 0.15 wt% lipase, 4 wt% isomaltooligosaccharide, 0.3 wt% corn peptide, and 0.3 wt% trehalose were added to the blueberry juice and mixed thoroughly. The mixture was then treated with a low-frequency, high-power pulsed microwave with an instantaneous output power of 580 kW, an output pulse width of 1.2 μs, a pulse frequency of 50 Hz, and a treatment time of 7 minutes.

[0034] The sterilized blueberry juice is then treated with a high-frequency, high-power pulsed microwave and pulsed intense light combined treatment, with the following conditions: a high-frequency, high-power pulsed microwave output power of 750 kW, an output pulse width of 1 μs, a pulse frequency of 300 Hz, and a treatment time of 7 minutes. The pulsed intense light intensity is 500 J, the frequency is 3 Hz, and the treatment time is 2 minutes. The sterilized blueberry juice is then passed into a fermentation tank, to which are added 0.007 wt% of freeze-dried powder of Lactobacillus plantarum CGMCC No. 10178, 0.003 wt% of freeze-dried powder of Lactobacillus paracasei CGMCC No. 24330, and 0.002 wt% of freeze-dried powder of Lactobacillus fermentum CGMCC No. 24329. The blueberry juice is then fermented at 35°C for 90 hours to obtain the fermented blueberry juice. The fermented blueberry juice is then bottled, boxed, and transported to a cold storage facility, where the temperature is controlled at 0-4°C.

[0035] The sensory indicators of the fermented blueberry juice prepared are: pure, elegant, pleasant and harmonious blueberry fruit aroma and fermentation aroma, moderate sourness and sweetness, and it is a new type of beverage.

[0036] Example 3:

[0037] A method for producing probiotic fermented blueberry juice comprises the following steps:

[0038] 1000 kg of fresh blueberries were weighed, washed with tap water, and squeezed using a belt filter press to obtain blueberry juice. 0.07 wt% tyrosine, 0.08 wt% methyl cinnamate, 0.25 wt% lipase, 3 wt% isomaltooligosaccharide, 0.4 wt% corn peptide, and 0.1 wt% trehalose were added to the blueberry juice and mixed thoroughly. Low-frequency, high-power pulsed microwave treatment was performed using an instantaneous output power of 600 kW, an output pulse width of 1 μs, a pulse frequency of 70 Hz, and a treatment time of 3 minutes.

[0039] The sterilized blueberry juice is then treated with a high-frequency, high-power pulsed microwave and pulsed intense light combined treatment, with the following conditions: a high-frequency, high-power pulsed microwave output power of 850 kW, an output pulse width of 1.5 μs, a pulse frequency of 200 Hz, and a treatment time of 4 minutes. The pulsed intense light intensity is 450 J, the frequency is 3 Hz, and the treatment time is 4 minutes. The sterilized blueberry juice is then passed into a fermentation tank, to which 0.006 wt% of freeze-dried powder of Lactobacillus plantarum CGMCC No. 10178, 0.005 wt% of freeze-dried powder of Lactobacillus paracasei CGMCC No. 24330, and 0.004 wt% of freeze-dried powder of Lactobacillus fermentum CGMCC No. 24329 are added. The blueberry juice is fermented at 35°C for 90 hours to obtain the fermented blueberry juice. The fermented blueberry juice is then bottled, boxed, and transported to a cold storage facility, where the temperature is controlled at 0-4°C.

[0040] The sensory indicators of the fermented blueberry juice prepared are: pure, elegant, pleasant and harmonious blueberry fruit aroma and fermentation aroma, moderate sourness and sweetness, and it is a new type of beverage.

Claims

1. A method for producing probiotic fermented blueberry juice, characterized in that: It includes the following steps: (1) Wash the fresh blueberries with water and squeeze the juice using a belt filter press; (2) adding tyrosine, methyl cinnamate, lipase, isomaltooligosaccharide, corn peptide, and trehalose to the blueberry juice treated in step (1) and mixing the mixture evenly; (3) subjecting the blueberry juice prepared in step (2) to low-frequency, high-power pulse microwave treatment; (4) subjecting the blueberry juice obtained in step (3) to a high-frequency, high-power pulsed microwave-pulsed intense light combined treatment; (5) passing the blueberry juice treated in step (4) into a fermentation tank, adding Lactobacillus plantarum, Lactobacillus paracasei and Lactobacillus fermentum into the fermentation tank, and fermenting at 30-35° C. for 90-96 hours; (6) The probiotic fermented blueberry juice of step (5) is bottled, boxed, and transported to a cold storage, where the temperature of the cold storage is controlled at 0-4°C.

2. The method for producing probiotic fermented blueberry juice according to claim 1, characterized in that: In step (2), 0.02-0.07 wt% of tyrosine, 0.05-0.09 wt% of methyl cinnamate, 0.08-0.3 wt% of lipase, 2-4 wt% of isomaltooligosaccharide, 0.3-0.5 wt% of corn peptide, and 0.1-0.3 wt% of trehalose are added to the blueberry juice.

3. The method for producing probiotic fermented blueberry juice according to claim 1, characterized in that: In step (3), the low-frequency high-power pulse microwave processing parameters are: instantaneous output power of 550-600 kW, output pulse width of 1-1.5 μs, pulse frequency of 50-75 Hz, and processing time of 3-7 min.

4. The method for producing probiotic fermented blueberry juice according to claim 1, characterized in that: In step (4), the high-frequency, high-power pulsed microwave and pulsed intense light combined treatment conditions are as follows: a high-frequency, high-power pulsed microwave output power of 700-900 kW, an output pulse width of 1-1.5 μs, a pulse frequency of 200-300 Hz, and a treatment time of 2-10 minutes. The pulsed intense light intensity is 400-500 J, the frequency is 3 Hz, and the treatment time is 1-5 minutes.

5. The method for producing blueberry juice fermented with probiotics according to claim 1, characterized in that: In step (5), 0.005-0.007 wt % of Lactobacillus plantarum CGMCC No.10178 freeze-dried powder, 0.003-0.005 wt % of Lactobacillus paracasei CGMCC No.24330 freeze-dried powder, and 0.002-0.004 wt % of Lactobacillus fermentum CGMCC No.24329 freeze-dried powder are added into a fermentation tank.