Prune and hawthorn fermented beverage and preparation method thereof
By combining fermentation with Lactobacillus delbrueckii and Lactobacillus pentosus, and by combining fermentation with Candida cressioides and Hansenula polysaccharide, the total flavonoid and total phenolic content of the prune-hawthorn fermented beverage was increased, thus enhancing its antioxidant capacity.
Patent Information
- Application Number
- CN202511020391.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-23
- Publication Date
- 2025-11-14
AI Technical Summary
The total flavonoid and total phenol content in hawthorn fermented beverages is low, and their antioxidant capacity is insufficient, so improvements are needed.
A plum and hawthorn fermented beverage was prepared by combining fermentation with Lactobacillus delbrueckii MT772183 and Lactobacillus pentosus P-1, and further combined with Candida Krissii XBL-1 and Hanseniaspora uvarum MY-00.
It increases the content of total flavonoids and total phenols in fermented beverages, thereby enhancing their antioxidant capacity.
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Abstract
Description
Technical Field
[0001] This invention belongs to the field of food engineering technology, specifically relating to a plum and hawthorn fermented beverage and its preparation method. Background Technology
[0002] Prunes (scientific name: *Prunus domestica* L.), also known as European plums or Western plums, are deciduous fruit trees belonging to the genus *Prunus* in the family Rosaceae. Their fruits are oval in shape, with a deep purple, purplish-red, or golden-yellow skin. The flesh is sweet and juicy, rich in nutrients, and can be eaten fresh or processed into dried fruit, jam, or juice, making them widely popular among consumers. Originating in the Caucasus region, prunes were later introduced to Europe and widely cultivated in California, USA, in the 19th century. Today, they are one of the world's most important commercial fruits. Prunes are hailed as a "functional fruit," with nutritional characteristics including: Dietary fiber: promotes intestinal peristalsis and relieves constipation (fresh fruit contains approximately 1.4g of fiber per 100g, and dried fruit contains even more). Antioxidants: rich in anthocyanins, chlorogenic acid, etc., which help eliminate free radicals and delay aging. Vitamins and minerals: high in vitamin A (for eye health), vitamin C (to boost immunity), and potassium (to regulate blood pressure). Natural sorbitol: a mild laxative that is important for digestion in prunes. Fresh prunes can be eaten directly or made into preserves, candied fruits, or baking ingredients. Dried prunes are a popular healthy snack because they are easy to store and have concentrated fiber.
[0003] Hawthorn (scientific name: *Crataegus pinnatifida*), also known as "mountain red" or "rouge fruit," is a deciduous small tree or shrub belonging to the genus *Crataegus* in the Rosaceae family. Its fruit is spherical, deep red when ripe, with light-colored spots on the surface. The flesh is sweet and sour, rich in organic acids, vitamin C, flavonoids, and calcium, earning it the title of "King of Fruits." Hawthorn contains lipase and organic acids, which can promote the digestion of fats and proteins and relieve indigestion from meat consumption. It has been used since ancient times to invigorate the spleen and improve appetite. Its flavonoid components can lower blood lipids, dilate blood vessels, and help prevent and treat hypertension and arteriosclerosis. Its vitamin C content is 17 times that of apples, and its calcium content is the highest among fruits, making it suitable for children, pregnant women, and the elderly. Traditional Chinese medicine uses it to treat postpartum blood stasis and injuries, but pregnant women should use it with caution to avoid stimulating the uterus. Fermented hawthorn beverages have a sweet and sour taste, but their total flavonoid and total phenol content is low, and their antioxidant capacity is poor, requiring urgent improvement. Summary of the Invention
[0004] The purpose of this invention is to provide a plum and hawthorn fermented beverage and its preparation method.
[0005] A plum and hawthorn fermented beverage, wherein the beverage is made from plums and hawthorn as raw materials and fermented with probiotics.
[0006] The probiotics are *Lactobacillus delbrueckii* MT772183 and *Lactobacillus pentosus* P-1; *Lactobacillus delbrueckii* MT772183 was purchased from the China Center for Type Culture Collection (CCTCC), accession number CCTCC NO: M2020332; *Lactobacillus pentosus* P-1 was purchased from the Guangdong Provincial Center for Microbial Culture Collection (GDMCC NO: 61941).
[0007] The probiotics were *Candida Krissii* XBL-1 and *Hanseniaspora uvarum* MY-00; *Candida Krissii* XBL-1 was purchased from the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 0409; *Hanseniaspora uvarum* MY-00 was purchased from the same center, with accession number CGMCC No. 22784.
[0008] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0009] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash them, remove the stems and pits, mix them together, add clean water in a weight ratio of 1:(2-5), and juice them in a juicer to obtain fruit pulp;
[0010] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, then filter through diatomaceous earth and vacuum concentrate to obtain clear juice.
[0011] (3) Take the freeze-dried probiotics and prepare the bacterial agent;
[0012] (4) Sterilize the juice, cool it, and inoculate it with the probiotic agent prepared in step (3) at an inoculation rate of 0.5-2% into the sterilized juice; ferment it at a constant temperature of 20-40℃ for 24-64 hours, and then transfer it to 4℃ for 2-4 days to obtain the fermented mature liquid.
[0013] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 0-4℃.
[0014] The mass ratio of plums and hawthorns used in step (1) is 1:(1-3).
[0015] The amount of pectinase added in step (2) is 0.2-1.2 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis for 2-6 h at a temperature of 50℃ and a pH of 3.5.
[0016] The amount of chitosan added in step (2) is 0.1-0.5 g / L.
[0017] The preparation method of the bacterial agent in step (3) is as follows: add probiotics to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 20-40℃ for 24 h to obtain the probiotic agent.
[0018] The sterilization conditions for the fruit juice in step (4) are: sterilization at 121℃ for 20 minutes.
[0019] The beneficial effects of this invention: This invention uses plums and hawthorns as raw materials, and ferments them with probiotics to produce a beverage with advantages such as good taste, rich nutrients, and strong antioxidant capacity. The combined fermentation of *Lactobacillus delbrueckii* MT772183 and *Lactobacillus pentosus* P-1 increases the total flavonoid content in the fermented beverage, while the combined fermentation of *Candida albicans* XBL-1 and *Hansenula polymorpha* MY-00 increases the total phenolic content. Detailed Implementation
[0020] To facilitate understanding of the present invention, a more comprehensive description will be given below. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the present invention.
[0021] Example 1
[0022] A prune and hawthorn fermented beverage is disclosed, wherein the beverage is prepared from prunes and hawthorn as raw materials and fermented with probiotics. The probiotics are *Lactobacillus delbrueckii* MT772183 and *Lactobacillus pentosus* P-1; the *Lactobacillus delbrueckii* MT772183 was purchased from the China Center for Type Culture Collection (CCTCC), accession number CCTCC NO: M 2020332; the *Lactobacillus pentosus* P-1 was purchased from the Guangdong Provincial Center for Microbial Culture Collection (GDMCC NO: 61941).
[0023] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0024] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash them, remove the stems and pits, mix them together, add clean water at a weight ratio of 1:4, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:2.
[0025] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.8 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 50℃ and pH 3.5 for 4 h; the amount of chitosan added is 0.35 g / L;
[0026] (3) Take the freeze-dried probiotics and prepare the bacterial agent; the preparation method of the bacterial agent is as follows: add the probiotics separately to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 37℃ for 24 h to obtain the probiotic bacterial agent; the viable count of the Lactobacillus delbrueckii MT772183 bacterial agent is 2 x 10^6 bacteria. 8 The cfu / g count of the Lactobacillus pentosus P-1 inoculum is 2 x 10⁻⁶. 8 cfu / g;
[0027] (4) Sterilize the fruit juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the probiotic inoculum prepared in step (3) at a total inoculation amount of 1.2% (the mass ratio of Lactobacillus delbrueckii MT772183 inoculum and Lactobacillus pentosus P-1 inoculum is 2:1); ferment at 37℃ for 48 h, and then transfer it to 4℃ for 3 days of post-ripening to obtain the fermented mature liquid;
[0028] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0029] Example 2
[0030] A prune and hawthorn fermented beverage is disclosed, wherein the beverage is prepared by fermentation of prunes and hawthorn with probiotics. The probiotics are *Candida Krissii* XBL-1 and *Hanseniaspora uvarum* MY-00; the *Candida Krissii* XBL-1 was purchased from the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 0409; the *Hanseniaspora uvarum* MY-00 was purchased from the same center, with accession number CGMCC No. 22784.
[0031] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0032] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash, remove stems and pits, mix them, add clean water in a weight ratio of 1:3, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:1.
[0033] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.6 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at a temperature of 50℃ and a pH of 3.5 for 2-6 hours; the amount of chitosan added is 0.3 g / L;
[0034] (3) Take the freeze-dried probiotics and prepare the bacterial agent; the preparation method of the bacterial agent is as follows: add the probiotics separately to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 28℃ for 24 h to obtain the probiotic bacterial agent; the viable count of the Candida Krissii XBL-1 bacterial agent is 1 x 10^6 bacteria. 8 cfu / g, the viable count of Hanseniaspora uvarum MY-00 in the grape juice inoculum is 1x10⁻⁶. 8 cfu / g;
[0035] (4) Sterilize the fruit juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the probiotic agent prepared in step (3) at a total inoculation amount of 1.5% (the mass ratio of the amount of Candida crescens XBL-1 agent and the amount of Hansenula polysaccharide MY-00 agent in grape juice is 1:3); ferment at a constant temperature of 28℃ for 36 h, and then transfer it to 4℃ for 4 days of post-ripening to obtain the fermented mature liquid;
[0036] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0037] Comparative Example 1
[0038] A prune and hawthorn fermented beverage is disclosed, wherein the beverage is prepared by fermentation of prunes and hawthorn using Lactobacillus delbrueckii MT772183. The Lactobacillus delbrueckii MT772183 was purchased from the China Center for Type Culture Collection (CCTCC), with accession number CCTCC NO: M2020332.
[0039] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0040] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash them, remove the stems and pits, mix them together, add clean water at a weight ratio of 1:4, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:2.
[0041] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.8 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 50℃ and pH 3.5 for 4 h; the amount of chitosan added is 0.35 g / L;
[0042] (3) Take freeze-dried Lactobacillus delbrueckii MT772183 and prepare a probiotic agent; the preparation method of the probiotic agent is as follows: add Lactobacillus delbrueckii MT772183 to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, the inoculation amount is 1%, and after culturing at a constant temperature of 37℃ for 24 h, the probiotic agent is obtained; the viable count of Lactobacillus delbrueckii MT772183 in the probiotic agent is 2 x 10^6 bacteria. 8 cfu / g;
[0043] (4) Sterilize the juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the Lactobacillus delbrueckii MT772183 bacterial agent prepared in step (3) at an inoculation rate of 1.2% into the sterilized juice; ferment at 37℃ for 48 h, and then transfer it to 4℃ for 3 days of post-ripening to obtain the fermented mature liquid.
[0044] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0045] Comparative Example 2
[0046] A plum and hawthorn fermented beverage, wherein the beverage is prepared by fermentation of plums and hawthorn with Lactobacillus pentosus P-1; the Lactobacillus pentosus P-1 was purchased from Guangdong Provincial Microbial Culture Collection Center, with accession number GDMCC NO: 61941.
[0047] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0048] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash them, remove the stems and pits, mix them together, add clean water at a weight ratio of 1:4, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:2.
[0049] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.8 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 50℃ and pH 3.5 for 4 h; the amount of chitosan added is 0.35 g / L;
[0050] (3) Take freeze-dried Lactobacillus pentosus P-1 and prepare a probiotic agent; the preparation method of the probiotic agent is as follows: add Lactobacillus pentosus P-1 to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, the inoculation amount is 1%, and after culturing at a constant temperature of 37℃ for 24 h, the probiotic agent is obtained; the viable count of Lactobacillus pentosus P-1 probiotic agent is 2 x 10^6 bacteria. 8 cfu / g;
[0051] (4) Sterilize the juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the Lactobacillus pentosus P-1 bacterial agent prepared in step (3) at an inoculation rate of 1.2% into the sterilized juice; ferment at 37℃ for 48 h, and then transfer it to 4℃ for 3 days of post-ripening to obtain the fermented mature liquid.
[0052] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0053] Comparative Example 3
[0054] A prune and hawthorn fermented beverage is disclosed, wherein the beverage is prepared by fermentation of prunes and hawthorn using Candida Krissii XBL-1. The Candida Krissii XBL-1 was purchased from the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 0409.
[0055] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0056] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash, remove stems and pits, mix them, add clean water in a weight ratio of 1:3, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:1.
[0057] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.6 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at a temperature of 50℃ and a pH of 3.5 for 2-6 hours; the amount of chitosan added is 0.3 g / L;
[0058] (3) Take freeze-dried Candida Krissii XBL-1 and prepare a bacterial agent; the preparation method of the bacterial agent is as follows: add Candida Krissii XBL-1 to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, the inoculation amount is 1%, and after culturing at a constant temperature of 28℃ for 24 h, the probiotic bacterial agent is obtained; the viable count of the Candida Krissii XBL-1 bacterial agent is 1 x 10^6 cells / year. 8 cfu / g;
[0059] (4) Sterilize the juice (sterilize at 121℃ for 20 min), cool it, and inoculate the Candida Krissii XBL-1 inoculum prepared in step (3) into the sterilized juice at an inoculation rate of 1.5%; ferment at 28℃ for 36 h, and then transfer to 4℃ for 4 days of post-fermentation to obtain the fermented mature liquid.
[0060] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0061] Comparative Example 4
[0062] A plum and hawthorn fermented beverage is disclosed, wherein the beverage is prepared by fermenting plums and hawthorns with *Hansenia spora varium* MY-00 from grape juice. The *Hansenia spora varium* MY-00 was purchased from the China General Microbiological Culture Collection Center (CGMCC), with accession number CGMCC No. 22784.
[0063] The preparation method of the plum and hawthorn fermented beverage is carried out according to the following steps:
[0064] (1) Raw material pretreatment: Take fresh plums and hawthorns, wash, remove stems and pits, mix them, add clean water in a weight ratio of 1:3, and juice them in a juicer to obtain fruit pulp; the weight ratio of plums and hawthorns is 1:1.
[0065] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.6 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at a temperature of 50℃ and a pH of 3.5 for 2-6 hours; the amount of chitosan added is 0.3 g / L;
[0066] (3) Take Hanseniaspora uvarum MY-00 from freeze-dried grape juice and prepare a probiotic agent; the preparation method of the probiotic agent is as follows: add Hanseniaspora uvarum MY-00 from grape juice to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, the inoculation amount is 1%, and after culturing at a constant temperature of 28℃ for 24 h, the probiotic agent is obtained; the viable count of Hanseniaspora uvarum MY-00 in the grape juice probiotic agent is 1 x 10⁻⁶. 8 cfu / g;
[0067] (4) Sterilize the juice (sterilize at 121℃ for 20 min), cool it, and inoculate the grape juice prepared in step (3) with Hanseniaspora uvarum MY-00 inoculum. Inoculate the sterilized juice at an inoculation rate of 1.5%; ferment at 28℃ for 36 h, and then transfer to 4℃ for 4 days of post-fermentation to obtain the fermented mature liquid.
[0068] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0069] Comparative Example 5
[0070] A fermented plum beverage, wherein the beverage is made from hawthorn as the raw material and fermented with probiotics. The probiotics are *Lactobacillus delbrueckii* MT772183 and *Lactobacillus pentosus* P-1; the *Lactobacillus delbrueckii* MT772183 was purchased from the China Center for Type Culture Collection (CCTCC), accession number CCTCC NO: M2020332; the *Lactobacillus pentosus* P-1 was purchased from the Guangdong Provincial Center for Microbial Culture Collection (GDMCC NO: 61941).
[0071] The preparation method of the prune fermented beverage is carried out according to the following steps:
[0072] (1) Raw material pretreatment: Take fresh plums, wash them, remove the stems and pits, add clean water in a weight ratio of 1:4, and juice them in a juicer to obtain fruit pulp;
[0073] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.8 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 50℃ and pH 3.5 for 4 h; the amount of chitosan added is 0.35 g / L;
[0074] (3) Take the freeze-dried probiotics and prepare the bacterial agent; the preparation method of the bacterial agent is as follows: add the probiotics separately to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 37℃ for 24 h to obtain the probiotic bacterial agent; the viable count of the Lactobacillus delbrueckii MT772183 bacterial agent is 2 x 10^6 bacteria. 8 The cfu / g count of the Lactobacillus pentosus P-1 inoculum is 2 x 10⁻⁶. 8 cfu / g;
[0075] (4) Sterilize the fruit juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the probiotic inoculum prepared in step (3) at a total inoculation amount of 1.2% (the mass ratio of Lactobacillus delbrueckii MT772183 inoculum and Lactobacillus pentosus P-1 inoculum is 2:1); ferment at 37℃ for 48 h, and then transfer it to 4℃ for 3 days of post-ripening to obtain the fermented mature liquid;
[0076] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0077] Comparative Example 6
[0078] A fermented hawthorn beverage is disclosed, wherein the beverage is made from hawthorn through fermentation with probiotics. The probiotics are *Lactobacillus delbrueckii* MT772183 and *Lactobacillus pentosus* P-1; the *Lactobacillus delbrueckii* MT772183 was purchased from the China Center for Type Culture Collection (CCTCC), accession number CCTCC NO: M2020332; the *Lactobacillus pentosus* P-1 was purchased from the Guangdong Provincial Center for Microbial Culture Collection (GDMCC NO: 61941).
[0079] The preparation method of the hawthorn fermented beverage is carried out according to the following steps:
[0080] (1) Raw material pretreatment: Take fresh hawthorn, wash, remove stems and pits, add clean water in a weight ratio of 1:4, and juice in a juicer to obtain fruit pulp;
[0081] (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, filter through diatomaceous earth, and concentrate under vacuum to obtain clear fruit juice; the amount of pectinase added is 0.8 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis at 50℃ and pH 3.5 for 4 h; the amount of chitosan added is 0.35 g / L;
[0082] (3) Take the freeze-dried probiotics and prepare the bacterial agent; the preparation method of the bacterial agent is as follows: add the probiotics separately to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 37℃ for 24 h to obtain the probiotic bacterial agent; the viable count of the Lactobacillus delbrueckii MT772183 bacterial agent is 2 x 10^6 bacteria. 8 The cfu / g count of the Lactobacillus pentosus P-1 inoculum is 2 x 10⁻⁶. 8 cfu / g;
[0083] (4) Sterilize the fruit juice (sterilize at 121℃ for 20 min), cool it, and inoculate it with the probiotic inoculum prepared in step (3) at a total inoculation amount of 1.2% (the mass ratio of Lactobacillus delbrueckii MT772183 inoculum and Lactobacillus pentosus P-1 inoculum is 2:1); ferment at 37℃ for 48 h, and then transfer it to 4℃ for 3 days of post-ripening to obtain the fermented mature liquid;
[0084] (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 4°C.
[0085] Experimental Example
[0086] The flavonoid content in the fermented beverage samples prepared in Example 1 and Comparative Examples 1-2 was determined using the following method: For the preparation of the standard stock solution, 0.02 g of rutin was weighed and placed in a clean beaker, dissolved in 70% ethanol by ultrasonication, and then transferred to a 100 mL volumetric flask and brought to volume. Accurately transfer 0, 1, 2, 3, 4, 5, and 6 mL of the above solution to 25 mL volumetric flasks, add 70% ethanol to a final volume of 6 mL, add 1 mL of NaNO₂ solution, shake well, and let stand for 5 min. Then add 1 mL of Al(NO₃)₃ solution, shake well, and let stand for 5 min. Add 10 mL of NaOH solution, bring to volume with deionized water, and let stand for 15 min. Using the experiment without the standard solution as a reference, the absorbance (A value) was measured at a wavelength of 505 nm, and a standard curve was plotted. 2.0 mL of the product was taken, and the colorimetric treatment was the same as described above. The A value was measured three times under the same conditions, and the average value was calculated. The total flavonoid content in the beverage was then calculated using the standard curve.
[0087] The experimental results were statistically analyzed using SPSS 24.0 software, and the results of the quantitative data were analyzed using... The Kolmogorov-Smirnov test was used to test the normality of the data. For normally distributed data, the t-test was used to compare the differences in means between the two groups, with P < 0.05 considered statistically significant. The results are shown in Table 1.
[0088] Table 1
[0089]
[0090] Note: * indicates that compared with Example 1 group, P<0.05.
[0091] The total phenol content in the fermented beverage samples prepared in Example 2 and Comparative Examples 3-4 was determined according to the Folin-phenol method disclosed by Sun Shuyi (Sun Shuyi, Study on the mixed fermentation process of lychee juice and its functional active ingredients [D]. South China Agricultural University, 2016). The total phenol content was calculated using gallic acid as a standard substance, and the results are expressed as g / L.
[0092] The experimental results were statistically analyzed using SPSS 24.0 software, and the results of the quantitative data were analyzed using... The Kolmogorov-Smirnov test was used to test the normality of the data. For normally distributed data, the t-test was used to compare the differences in means between the two groups, with P < 0.05 considered statistically significant. The results are shown in Table 2.
[0093] Table 2
[0094]
[0095] Note: * indicates that compared with Example 2 group, P<0.05.
[0096] The hydroxyl radical scavenging ability of the fermented beverage samples prepared in Example 1 and Comparative Examples 5-6 was determined using the Fenton method: 1 mL of 6 mmol / L ferric sulfate solution and 1 mL of the sample solution were added sequentially to both the control tube (Aj) and the test tube (Ai). 1 mL of 6 mmol / L hydrogen peroxide solution was added to the test tube, and 1 mL of deionized water was added to the control tube. Separately, 1 mL of 6 mmol / L ferric sulfate solution, 1 mL of distilled water, and 1 mL of 6 mmol / L hydrogen peroxide solution were added sequentially to the blank tube (A0). After mixing thoroughly and standing for 10 min, 1 mL of 6 mmol / L salicylic acid solution was added to both the test tube and the blank tube, while 1 mL of distilled water was added to the control tube. After mixing thoroughly and standing at room temperature for 30 min, the solution was measured at 510 nm.
[0097] The hydroxyl radical scavenging rate is calculated using the following formula: Scavenging rate S (%) = [1 - (Ai - Aj) / A0] × 100%.
[0098] The experimental results were statistically analyzed using SPSS 24.0 software, and the results of the quantitative data were analyzed using... The Kolmogorov-Smirnov test was used to test the normality of the data. For normally distributed data, the t-test was used to compare the differences in means between the two groups, with P < 0.05 considered statistically significant. The results are shown in Table 3.
[0099] Table 3
[0100]
[0101] Note: * indicates that compared with Example 1 group, P<0.05.
[0102] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.
Claims
1. A plum and hawthorn fermented beverage, characterized in that, The beverage is made from plums and hawthorns through probiotic fermentation.
2. The prune and hawthorn fermented beverage according to claim 1, characterized in that, The probiotics are Lactobacillus delbrueckii MT772183 and Lactobacillus pentosus P-1; the Lactobacillus delbrueckii MT772183 has the accession number CCTCC NO: M 2020332; the Lactobacillus pentosus P-1 has the accession number GDMCC NO: 61941.
3. The prune and hawthorn fermented beverage according to claim 1, characterized in that, The probiotics are Candida Krissii XBL-1 and Hanseniaspora uvarum MY-00; the preservation number of Candida Krissii XBL-1 is CGMCC No. 0409; the preservation number of Hanseniaspora uvarum MY-00 is CGMCC No. 22784.
4. The method for preparing the plum and hawthorn fermented beverage according to claim 1, characterized in that, Follow these steps: (1) Raw material pretreatment: Take fresh plums and hawthorns, wash them, remove the stems and pits, mix them together, add clean water in a weight ratio of 1:(2-5), and juice them in a juicer to obtain fruit pulp; (2) Add pectinase to the fruit pulp obtained in step (1) for enzymatic hydrolysis, then add chitosan for precipitation, then filter through diatomaceous earth and vacuum concentrate to obtain clear juice. (3) Take the freeze-dried probiotics and prepare the bacterial agent; (4) Sterilize the juice, cool it, and inoculate it with the probiotic agent prepared in step (3) at an inoculation rate of 0.5-2% into the sterilized juice; ferment it at a constant temperature of 20-40℃ for 24-64 hours, and then transfer it to 4℃ for 2-4 days to obtain the fermented mature liquid. (5) After the fermentation liquid passes the inspection, it is aseptically filled to obtain the beverage and stored at 0-4℃.
5. The method for preparing the plum and hawthorn fermented beverage according to claim 4, characterized in that, The mass ratio of plums and hawthorns used in step (1) is 1:(1-3).
6. The method for preparing the plum and hawthorn fermented beverage according to claim 4, characterized in that, The amount of pectinase added in step (2) is 0.2-1.2 g / L; the enzymatic hydrolysis conditions are: enzymatic hydrolysis for 2-6 h at a temperature of 50℃ and a pH of 3.
5.
7. The method for preparing the plum and hawthorn fermented beverage according to claim 4, characterized in that, The amount of chitosan added in step (2) is 0.1-0.5 g / L.
8. The method for preparing the plum and hawthorn fermented beverage according to claim 1, characterized in that, The preparation method of the bacterial agent in step (3) is as follows: add probiotics to a 15% skim milk powder culture medium that has been sterilized at 115℃ for 30 min and cooled to room temperature, with an inoculation amount of 1%, and culture at a constant temperature of 20-40℃ for 24 h to obtain the probiotic agent.
9. The method for preparing the plum and hawthorn fermented beverage according to claim 1, characterized in that, The sterilization conditions for the fruit juice in step (4) are: sterilization at 121℃ for 20 minutes.