Chicken skin fruity macadamia nut compound fermented beverage and preparation method thereof
By creating a compound fermented beverage from macadamia nuts and jujubes, combining their nutrition and flavor, the lack of such products in the market has been addressed, resulting in a beverage with antioxidant activity and palatability, thus expanding market applications.
Patent Information
- Application Number
- CN202511502733.X
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-21
- Publication Date
- 2025-12-05
AI Technical Summary
There is a lack of compound fermented beverages on the market made from macadamia nuts and jujubes, which fail to effectively combine the aroma of jujubes with the nutritional value of macadamia nuts, and thus cannot meet consumers' needs for health and taste.
Macadamia nut pulp is obtained by mixing macadamia nut kernels with water, juicing and filtering. Chicken skin fruit is soaked to remove astringency, juiced and filtered, and then enzymatically hydrolyzed to obtain chicken skin fruit juice. This juice is then mixed with white sugar, stachyose and nut pulp, fermented with Lactobacillus plantarum, and sterilized to produce a chicken skin fruit flavored macadamia nut compound fermented beverage.
The resulting macadamia nut fermented beverage with chicken skin fruit flavor has strong antioxidant activity, a moderate sweet and sour taste, and a pleasant flavor that meets consumer demand. Moreover, both macadamia nuts and chicken skin fruit are unique economic tree species in Guangxi, and their market application prospects are broad.
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Figure CN121058831A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of food, in particular to a chicken skin fruit flavored macadamia nut compound fermented beverage and a preparation method thereof. BACKGROUND
[0002] Macadamia nut is also known as Hawaiian nut and Australian walnut (scientific name: Macadamia integrifolia Maiden & Betche). The nut flesh is rich in nutrients such as protein, niacin, and minerals, and also contains dietary fiber components that can promote intestinal peristalsis, prevent constipation, promote digestion, and have beneficial effects on cardiovascular diseases, growth and reproduction, immune system, cancer, aging, brain and vision. The fermented beverage of the nut type not only combines the rich nutrients of the nut and the nutrients of the fermentation process, has a unique flavor, high nutritional value, and with the increasing demand for beverages, the nut type fermented beverage occupies a certain position in the market. It not only meets the daily taste needs of people but also meets the health needs of people, and has a broad market prospect.
[0003] Chicken skin fruit contains organic acids, vitamins, minerals, flavonoids, dietary fiber, etc. It has good health care functions, can enhance human immunity, eliminate edema, and has health care functions such as relieving phlegm and relieving cough. Chicken skin fruit has a high content of volatile oil and has the functions of expelling parasites, resisting cancer, and enzyme inhibition. Chicken skin fruit has high nutritional value but has not formed a deep processing industry. The nutritional value is lost after being processed into condiments, and there is a lack of high-value-added utilization technology. With the development of the food industry, people's living standards are continuously improving, and people's requirements for food are continuously improving. People pay more attention to physical health and food safety and nutrition. Foods representing health, green, and nutrition are more popular with consumers, and compound fermented beverages are one of the choices of consumers.
[0004] Therefore, there is an urgent need in the market for a compound fermented beverage using macadamia nuts and chicken skin fruit as raw materials, combining the unique fragrance of chicken skin fruit and the sweet and sour taste of chicken skin fruit with the nutritional value of macadamia nuts, and using fermentation process research to meet the taste and health of consumers. SUMMARY
[0005] Based on the defects in the prior art, the purpose of the present application is to provide a chicken skin fruit flavored macadamia nut compound fermented beverage and a preparation method thereof.
[0006] In order to achieve the above-mentioned purpose of the application, the present application provides the following technical solutions:
[0007] The present application provides a preparation method of a chicken skin fruit flavored macadamia nut compound fermented beverage, comprising the following steps:
[0008] (1) mixing the macadamia nut flesh with water, then squeezing juice and filtering to obtain a macadamia nut pulp;
[0009] (2) removing astringency, soaking, squeezing juice and filtering the chicken skin fruit in sequence, then enzymatically hydrolyzing and filtering the filtrate to obtain chicken skin fruit juice;
[0010] (3) mixing the chicken skin fruit juice, white granulated sugar, stachyose and the macadamia nut pulp, and sterilizing to obtain a mixture;
[0011] (4) inoculating Lactobacillus plantarum into the mixture to ferment, and sterilizing to obtain a chicken skin fruit flavored macadamia nut compound fermented beverage.
[0012] Preferably, the mass ratio of the macadamia nut flesh to water in step (1) is 1:1-7, and the juice squeezing time is 5-10 min.
[0013] Preferably, the soaking temperature in step (2) is 53-56℃, and the soaking time is 2-3 h.
[0014] Preferably, the mass ratio of the fresh juice stock to water in the first filtering process in step (2) is 1:1-6.
[0015] Preferably, the enzyme used in the enzymatic hydrolysis in step (2) is cellulase and pectinase.
[0016] Preferably, the enzymatic hydrolysis temperature in step (2) is 46-48℃, and the enzymatic hydrolysis time is 3-5 h.
[0017] Preferably, the mass ratio of the chicken skin fruit juice, white granulated sugar, stachyose and the macadamia nut pulp in step (3) is (8-15):(5-10):(2-8):(70-85).
[0018] Preferably, the inoculation amount of Lactobacillus plantarum in step (4) is 0.3-1.0% by mass percentage.
[0019] Preferably, the fermentation temperature in step (4) is 35-42℃, and the fermentation time is 12-18 h.
[0020] The application further provides a chicken skin fruit flavored macadamia nut compound fermented beverage prepared by the preparation method.
[0021] The application has the following technical effects and advantages:
[0022] The chicken skin fruit flavored macadamia nut fermented beverage has strong antioxidant activity, and long-term consumption can delay aging. The product has a macadamia nut aroma and a fermented flavor, moderate sour and sweet taste, suitable mouthfeel, relatively stable quality, and meets the requirements of consumers. Macadamia nut and chicken skin fruit are both special economic tree species in Guangxi Zhuang Autonomous Region, and no fermented beverage combining the two has been seen, so the product has a broad market application prospect. Attached Figure Description
[0023] Figure 1 The scavenging rate of DPPH free radicals in a chicken-skin-flavored macadamia nut compound fermented beverage.
[0024] Figure 2 The scavenging rate of ABTS free radicals in a chicken-skin-flavored macadamia nut compound fermented beverage. Detailed Implementation
[0025] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention. All raw materials and reagents in the following embodiments are commercially available.
[0026] Example 1
[0027] A method for preparing a chicken-skin-flavored macadamia nut compound fermented beverage, the steps of which are as follows:
[0028] (1) Preparation of nut pulp and chicken skin fruit juice:
[0029] Select fresh, disease-free nuts available in the market as raw materials. First, peel off the green husks of the nuts, then separate the hard shells from the kernels, leaving the white kernels for later use. Put the white kernels and water into a juicer at a 1:1 mass ratio and juice for 5 minutes. Filter to obtain a clear nut pulp, which is then ready for use.
[0030] Chicken skin fruit was soaked in water at 53℃ for 2 hours with 1% sodium bicarbonate and 1% β-cyclodextrin. The juice was extracted using a juicer that separates the pulp from the juice. The extracted fresh juice was filtered once with water at a ratio of 1:1 by mass. 0.4% cellulase and 0.4% pectinase were added to the filtrate and enzymatically hydrolyzed in a constant temperature water bath at 46℃ for 3 hours. The juice was then filtered again to obtain clear chicken skin fruit juice.
[0031] (2) Preparation and sterilization of the mixture: Mix chicken skin juice, white sugar, stachyose and clear nut pulp in a mass ratio of 8:5:2:70 and stir evenly; sterilize the prepared mixture at 95℃ for 10 min.
[0032] (3) Fermentation: After cooling, add 0.3% of Lactobacillus plantarum to the sterilized mixture and ferment in a constant temperature incubator at 35℃ for 12 hours.
[0033] (4) Sterilization and bottling: Sterilize the fermentation product at 95°C for 10 minutes to obtain chicken skin flavored macadamia nut compound fermented beverage.
[0034] Example 2
[0035] A method for preparing a chicken skin fruit flavored macadamia nut compound fermented beverage, comprising the following steps:
[0036] (1) Preparation of nut pulp and chicken skin fruit juice:
[0037] Select fresh nuts without pests and diseases on the market as raw materials. First, peel off the green skin of the nuts, then separate the hard shell from the flesh, leaving the white flesh for later use. Put the white flesh and water in a ratio of 1:7 by mass into a juicer, juice for 10 minutes, filter, and get clear nut pulp for later use;
[0038] Add 1% sodium bicarbonate and 1% β-cyclodextrin to the chicken skin fruit, soak at a water temperature of 56°C for 3h, and use a juice separator to extract the juice. After filtering the fresh juice stock with 6 times the mass ratio of water, add 0.4% cellulase and 0.4% pectinase to the filtrate, and incubate at 48°C in a constant temperature water bath for 5h. Filter again to get clear chicken skin fruit juice.
[0039] (2) Mixing and sterilization of the mixture: Mix chicken skin fruit juice, white sugar, stachyose, and clear nut pulp in a mass ratio of 15:10:8:85 and stir evenly; sterilize the mixed solution at 100°C for 13min.
[0040] (3) Fermentation: After cooling, inoculate 1.0% of Lactobacillus plantarum into the sterilized mixture, and ferment in a constant temperature incubator at 42°C for 18h.
[0041] (4) Sterilization and packaging: Sterilize the fermentation product at 98°C for 15min to obtain a chicken skin fruit flavored macadamia nut compound fermented beverage.
[0042] Example 3
[0043] A method for preparing a chicken skin fruit flavored macadamia nut compound fermented beverage, comprising the following steps:
[0044] (1) Preparation of nut pulp and chicken skin fruit juice:
[0045] Select fresh nuts without pests and diseases on the market as raw materials. First, peel off the green skin of the nuts, then separate the hard shell from the flesh, leaving the white flesh for later use. Put the white flesh and water in a ratio of 1:7 by mass into a juicer, juice for 10 minutes, filter, and get clear nut pulp for later use;
[0046] Add 1% sodium bicarbonate and 1% β-cyclodextrin to the chicken skin fruit, soak at a water temperature of 56°C for 3h, and use a juice separator to extract the juice. After filtering the fresh juice stock with 6 times the mass ratio of water, add 0.4% cellulase and 0.4% pectinase to the filtrate, and incubate at 48°C in a constant temperature water bath for 5h. Filter again to get clear chicken skin fruit juice.
[0047] (2) Preparation and sterilization of the mixed solution: chicken skin fruit juice, white granulated sugar, stachyose and clarified nut pulp were mixed in a mass ratio of 11:8:5:75 and stirred uniformly; the prepared mixed solution was sterilized at 97℃ for 12min.
[0048] (3) Fermentation: after cooling, 0.7% inoculation amount of Lactobacillus plantarum was added to the sterilized mixed solution, and then the solution was fermented in a constant temperature incubator at 39℃ for 15h.
[0049] (4) Sterilization and packaging: the fermented product was sterilized at 100℃ for 13min to obtain chicken skin fruit flavored Australian nut compound fermented beverage.
[0050] Experimental Example 1
[0051] Determination of antioxidant activity in vitro
[0052] (1) Experimental method:
[0053] ① Determination of DPPH free radical scavenging rate
[0054] According to the method in the literature {Liu T, Wei S J, Ren J, et al. Changes in main components and antioxidant activity during mulberry juice multi-strain fermentation process [J]. Food Science and Technology, 2017, 38(19): 131-135+141.}, the DPPH free radical scavenging rate was determined, and VC was used as the positive control.
[0055] ② Determination of ABTS free radical scavenging rate
[0056] According to the method in the literature {Yan S F, Bao Y H, Xiao M, et al. Development of black medlar and rose compound beverage and evaluation of its quality and antioxidant activity [J]. Journal of Food Safety and Quality Inspection, 2022, 13(09): 2972-2980.}, the ABTS free radical scavenging rate was determined, and VC was used as the positive control.
[0057] Preparation of experimental groups
[0058] ① Preparation of sample groups
[0059] According to the steps (1)-(4) described in Example 3, chicken skin fruit flavored Australian nut compound fermented beverage was prepared, with the only difference being that the stachyose in step (2) was changed to a mass ratio of 2%, and step (4) was changed to sterilization at 100℃ for 10min. The prepared product was diluted with distilled water to a series of concentrations, and the DPPH· free radical and ABTS free radical antioxidant assays were performed.
[0060] ② Positive control experiment
[0061] Dissolve L(+) ascorbic acid in distilled water to make 0.2 mg / mL V C Standard solution, further diluted to a series of concentrations, to determine the DPPH free radical scavenging ability and ABTS free radical scavenging rate.
[0062] (3) Antioxidant experiment results
[0063] ① DPPH free radical scavenging rate
[0064] DPPH free radical scavenging as Figure 1 shown, when the volume fraction was 1.0 mL / mL (i.e. the original solution), the chicken skin fruit flavored macadamia nut compound fermented beverage had the highest DPPH free radical scavenging rate, reaching 86.73%, close to the DPPH free radical scavenging rate of VC at the same concentration.
[0065] ② ABTS free radical scavenging rate
[0066] The ABTS free radical scavenging rate of the chicken skin fruit flavored macadamia nut compound fermented beverage is shown in Figure 2 As shown in Figure 2 , with the continuous increase of the volume fraction, the ABTS free radical scavenging ability of the chicken skin fruit flavored macadamia nut compound fermented beverage gradually increased, and when the volume fraction was 1.0 mL / mL, the ABTS free radical scavenging rate of the chicken skin fruit flavored macadamia nut compound fermented beverage was the highest, reaching 78.06%. This shows that the chicken skin fruit flavored macadamia nut compound fermented beverage has strong ABTS free radical scavenging effect.
[0067] Experimental Example 2
[0068] (1) Physicochemical index determination method
[0069] The chicken skin fruit flavored macadamia nut compound fermented beverage prepared after improving Example 3 (same as the antioxidant experiment in Example 1) was determined for physicochemical indexes, and the total acid content (calculated as citric acid) was determined according to the method of GB 12456-2021 "National Food Safety Standard Determination of Total Acid in Food"; the pH value was determined using a handheld pH meter; the sugar content was determined using a handheld sugar meter.
[0070] (2) Physicochemical index determination results (see Table 1)
[0071] Table 1
[0072]
[0073] As shown in Table 1, the pH, sugar content and total acid of the macadamia nut compound beverage after inoculation and fermentation are lower than those of the macadamia nut compound beverage without inoculation, and the reason is that lactose is converted into lactic acid under the action of microorganisms during fermentation.
[0074] Experimental Example 3
[0075] Sensory evaluation of chicken skin fruit flavored macadamia nut compound fermented beverage
[0076] The chicken skin fruit flavored macadamia nut compound fermented beverage prepared after improvement of Example 3 (same as the antioxidant experiment of Experimental Example 1) was subjected to sensory evaluation, and 10 food science students were organized to form a sensory evaluation group. According to the evaluation criteria in Table 2, the color, aroma, texture and taste of the chicken skin fruit flavored macadamia nut compound fermented beverage were evaluated in terms of sensory characteristics.
[0077] Table 2 Sensory evaluation criteria for chicken skin fruit flavored macadamia nut compound fermented beverage
[0078]
[0079]
[0080] As shown in Table 2, the sample group was prepared and subjected to the same antioxidant experiment, and under the process conditions, the sensory score of the chicken skin fruit flavored macadamia nut compound fermented beverage was 92.6, the beverage was milky white, the sweetness and acidity were moderate, the organization was uniform, and the smell was coordinated.
[0081] The above only describes the preferred embodiments of the present application, and it should be noted that for ordinary skilled persons in the art, several improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.
Claims
1. A process for the preparation of a chicken skin flavoured macadamia nut composite fermented beverage, characterised in that, The method comprises the following steps: (1) mixing the macadamia nut pulp with water, then juicing and filtering to obtain a nut pulp; (2) removing astringency from the chicken skin fruit, then soaking and juicing, filtering the fresh juice stock with water once, and then enzymatically hydrolyzing and filtering again to obtain chicken skin fruit juice; (3) mixing the chicken skin fruit juice, white sugar, stachyose and the nut pulp, and sterilizing to obtain a mixture; (4) inoculating Lactobacillus plantarum into the mixture, and then fermenting and sterilizing to obtain a chicken skin fruit flavored macadamia nut compound fermented beverage.
2. The production method according to claim 1, characterized by, The mass ratio of the macadamia nut pulp to water in step (1) is 1:1-7, and the juicing time is 5-10 min.
3. The method of making of claim 1, wherein, The soaking temperature in step (2) is 53-56°C, and the soaking time is 2-3 h.
4. The method of making of claim 1, wherein, The mass ratio of the fresh juice stock to water in the first filtering process in step (2) is 1:1-6.
5. The method of making of claim 1, wherein, The enzyme used in the enzymatic hydrolysis in step (2) is cellulase and pectinase.
6. The method of manufacturing according to claim 5, wherein, The enzymatic hydrolysis temperature in step (2) is 46-48°C, and the enzymatic hydrolysis time is 3-5 h.
7. The method of making of claim 1, wherein, The mass ratio of the chicken skin fruit juice, white sugar, stachyose and nut pulp in step (3) is (8-15):(5-10):(2-8):(70-85).
8. The method of making of claim 1, wherein, The inoculation amount of Lactobacillus plantarum in step (4) is 0.3-1.0% by mass.
9. The method of making of claim 1, wherein, The fermentation temperature in step (4) is 35-42°C, and the fermentation time is 12-18 h.
10. A chicken skin fruit flavored macadamia nut compound fermented beverage prepared by the method of any one of claims 1-9.