Preparation method of ginger juice and red date compound fermented beverage with anti-oxidation effect

Abstract

The invention relates to the technical field of fermented beverages, in particular to a preparation method of a ginger juice and red date compound fermented beverage with an anti-oxidation effect. The method specifically comprises the following steps: washing fresh ginger, blanching, pulping, performing enzymolysis, adding compound bacterium powder for fermentation, performing centrifugation, blending with concentrated red date juice, and performing sterilization so as to obtain the compound fermented beverage. Specific compound bacteria are adopted to ferment the ginger juice, and the fermented ginger juice is used as a raw material and is combined with the red date juice to prepare the fermented beverage, so that on one hand, the spicy taste of the ginger juice can be covered and relieved, and the mouth feel is better; on the other hand, the antioxidant activity of the fermented ginger juice is improved, the total flavone content before fermentation is 0.61 mg / mL, and the total polyphenol content before fermentation is 12.08 mg / mL; after fermentation, the total flavone content is 0.85 mg / mL, and the total polyphenol content is 13.87 mg / mL.

Description

Technical Field

[0001] The invention relates to the technical field of fermented beverages, and in particular to a method for preparing a ginger juice and red date composite fermented beverage with an antioxidant effect. Background Art

[0002] Ginger is rich in nutrients such as carbohydrates, proteins and minerals. It also contains a variety of active ingredients such as gingerols, flavonoids, anthocyanins, etc. It can be used as an excellent health factor, with multiple effects such as anti-oxidation, anti-inflammatory, anti-microbial, cholesterol-lowering and immunity-enhancing. However, fresh ginger juice has a spicy and slightly bitter taste, and the antioxidant activity of fresh ginger juice is relatively low. This is because the biological activity of substances such as gingerols in fresh ginger juice is low. How to improve the antioxidant activity of fresh ginger juice and make it more active is also a key technical issue restricting the development of ginger juice.

[0003] In the food industry, most red dates are processed as dried products, with fewer deep-processed products and forms. Red dates have extremely high nutritional and medicinal value, and contain trace elements necessary for the human body, such as phosphorus, iron, and calcium.

[0004] If red date juice and ginger juice can be combined, on the one hand, the sweetness of the red date juice can cover up the spicy taste of the ginger juice, making the ginger juice more pleasant and acceptable to consumers; on the other hand, the respective advantages of both can be brought into play to provide a beverage with richer nutrition and higher antioxidant activity.

[0005] At present, most of the drinks prepared by combining ginger and red dates juice are made by washing the red dates and boiling them with sliced ​​ginger to form red dates ginger juice or red dates ginger soup. The above-mentioned drinks have the effects of warming the stomach and dispelling cold, beautifying the skin, nourishing blood and replenishing qi. In fact, the drink plays the role of ginger and red dates respectively to achieve the above-mentioned effects. Although the drink has the sweetness of red dates, it also has the spicy taste of ginger. On the one hand, the taste is spicy, which makes it difficult for people who don’t like spicy food to accept the taste; on the other hand, it is difficult to fully dissolve the active ingredients in the ginger juice by using the traditional juicing method, especially the antioxidant active ingredients such as flavonoids and polyphenols it contains.

[0006] Therefore, a specific process is needed to process the two and prepare a composite fermented product of ginger juice and red dates with good taste and excellent antioxidant activity. Summary of the invention

[0007] The purpose of the present invention is to provide a method for preparing a composite fermented beverage of ginger juice and red dates, by fermenting ginger juice and red date juice with composite probiotic powder to prepare a composite fermented beverage which has the characteristics of both and has a unique flavor and high antioxidant activity.

[0008] The method for preparing the composite fermented beverage of ginger juice and red dates with antioxidant effect provided by the present invention comprises the following steps:

[0009] The ginger is washed, blanched, pulped, and enzymatically hydrolyzed, and then compound bacterial powder is added for fermentation, and then the ginger is mixed with concentrated red date juice after centrifugation and sterilized to obtain a compound fermented beverage;

[0010] The composite bacterial powder is composed of Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus and Lactobacillus plantarum, and the number of viable bacteria is ≥1.0×10 10 CFU / g.

[0011] The dosage of the composite bacterial powder accounts for 0.08-0.12% of the weight of the ginger juice, and the fermentation is carried out at 25-30° C. for 18-30 hours.

[0012] Specifically, the preparation method of the above-mentioned ginger juice and red dates composite fermented beverage with antioxidant effect comprises the following steps:

[0013] S1 Select fresh, plump, sulfur-free ginger and wash it with water;

[0014] S2 Wash and peel the ginger, cut it into small pieces, and blanch it in boiling water;

[0015] S3 Take out the ginger pieces, drain the water and put them into a crusher for crushing and pulping;

[0016] The slurry obtained in S4 is hydrolyzed by adding pectinase and amylase;

[0017] S5: filtering the slurry after enzymatic hydrolysis to obtain fresh ginger juice for later use;

[0018] Lactic acid bacteria powder was added to the ginger juice obtained in S6 for fermentation;

[0019] After the S7 fermented ginger juice is centrifuged, concentrated red date juice is added in a certain proportion for preparation, and then sterilized and filled to obtain a composite fermented beverage.

[0020] Preferably, fresh, plump, non-sprouting, good tissue condition and free of pests and diseases are selected in S1, and the surface dirt is washed off and set aside.

[0021] In S2, the washed ginger is carefully peeled and cut into small pieces, and then blanched in boiling water for 2 minutes.

[0022] In S3, the blanched ginger pieces are taken out, drained and put into a crusher for crushing and pulping.

[0023] In S4, the water bath is heated in advance, and the obtained slurry is added with 0.5 parts per million of pectinase and amylase respectively for enzymolysis at 50°C for 1 hour.

[0024] In S5, the slurry after enzymatic hydrolysis is filtered using a diatomaceous earth filter to obtain fresh ginger juice for later use;

[0025] In S6, the lactic acid bacteria powder used was a mixed powder of Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus plantarum, with a viable cell count of ≥1.0×10 10 CFU / g.

[0026] In S7, the fermented ginger juice is centrifuged at 3500 rpm to obtain ginger juice supernatant, concentrated red date juice with a mass concentration of 42-50% is added for preparation, and then sterilized at 85-90° C. and filled to obtain a composite fermented beverage.

[0027] In this application, in order to improve the antioxidant activity of ginger, a composite probiotic was used to ferment ginger juice, and the ginger juice with low antioxidant activity was converted into ginger juice with high antioxidant activity. The flavonoid content of the fermented ginger juice increased by 39.3% compared with the unfermented ginger juice. The total polyphenol content was 13.87 mg / mL, an increase of 14.8%.

[0028] The beneficial effects of the present invention are:

[0029] (1) The ginger juice and red dates composite fermented beverage product of the present invention has an increased content of active ingredients such as total flavonoids and total polyphenols in the composite fermented beverage after fermentation, and the antioxidant activity of the ginger juice is significantly improved;

[0030] (2) According to sensory evaluation, the compound probiotic fermented red date ginger juice has a slightly sour taste with a slight ginger spicy taste and the fragrance of red dates. Its flavor is harmonious and soft, with the unique style of fermented red date ginger juice, which meets people's new demand for green, healthy and delicious food, and provides a reference for the development of ginger antioxidant health products, functional alcoholic beverages and other products. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The effects of the amount of bacterial powder added, the amount of ginger juice added, the fermentation time and the fermentation temperature on the antioxidant activity of the composite fermented juice;

[0032] Figure 2 The changes of total flavonoids and total polyphenols content in compound fermented juice before and after fermentation

[0033] Figure 3 It is the sensory evaluation of the optimized probiotic compound fermented beverage. DETAILED DESCRIPTION

[0034] The composite bacterial powder in this application is produced by Shandong Zhongke Jiayi Bioengineering Co., Ltd.

[0035] Example 1-1

[0036] (1) Select fresh, plump, unsprouted, well-tissued ginger without pests and diseases, wash off the dirt on the surface and set aside;

[0037] (2) Wash and peel the ginger carefully, cut it into small pieces, and blanch it in boiling water for 2 minutes;

[0038] (3) After the blanching, the ginger pieces are taken out, drained, and put into a crusher for crushing and pulping;

[0039] (4) preheating the water bath, adding pectinase (based on the weight of the slurry, 0.5‰) and amylase (based on the weight of the slurry, 0.5‰) to the obtained slurry for enzymolysis at 50°C for 1 hour, filtering the slurry after enzymolysis with a diatomaceous earth filter to obtain clarified ginger juice for later use;

[0040] (5) Ginger juice was inoculated with composite probiotic powder at a mass concentration of 0.08% and fermented at 25° C. for 18 h; wherein the ginger juice fermentation conditions were determined according to the steps in Example 2;

[0041] (6) The fermented ginger juice is centrifuged at 3500 rpm to obtain a ginger juice supernatant, to which concentrated red date juice with a mass concentration of 50% is added for preparation, and then sterilized at 85-90° C. and filled to obtain a ginger juice and red date composite fermented beverage.

[0042] Example 1-2

[0043] The difference between Example 1-2 and Example 1-1 is that:

[0044] (5) adding 0.10% composite probiotic powder into ginger juice and fermenting it at 30°C for 24 h;

[0045] (6) The fermented ginger juice was centrifuged at 3500 rpm to obtain a ginger juice supernatant, and concentrated red date juice with a mass concentration of 46% was added for preparation, and then sterilized at 85-90° C. and filled to obtain a ginger juice and red date composite fermented beverage. The other steps were the same as those in Example 1-1.

[0046] Examples 1-3

[0047] The difference between Example 1-3 and Example 1-1 is that:

[0048] (5) adding 0.12% composite probiotic powder into ginger juice and fermenting it at 35°C for 30 h;

[0049] (6) The fermented ginger juice was centrifuged at 3500 rpm to obtain a ginger juice supernatant, and concentrated red date juice with a mass concentration of 42% was added for preparation, and then sterilized at 85-90° C. and filled to obtain a ginger juice and red date composite fermented beverage. The other steps were the same as those in Example 1-1.

[0050] Example 2

[0051] Regarding the optimization of ginger juice fermentation, the following experiments were carried out in Example 2:

[0052] (1) Determine the single factor and orthogonal experiments of ginger juice fermentation

[0053] Before obtaining the solution of Example 1, the inventors conducted a single factor experiment and an orthogonal test, as follows:

[0054] In order to determine the optimal process conditions for the ginger juice and red dates composite fermented beverage, the inventors designed single-factor experiments and orthogonal experiments, and explored the optimal fermentation conditions of four factors, namely, the amount of bacterial powder added, the amount of ginger juice added, the fermentation time and the fermentation temperature, using the ABTS free radical scavenging rate and the total reducing power of the ginger juice fermented with bacterial powder as indicators. Figure 1 and Table 2 and Table 3.

[0055] Table 1 Orthogonal design and results of compound bacteria fermented beverages

[0056]

[0057] Table 2 Results of variance analysis of compound bacteria fermented beverages

[0058]

[0059]

[0060] Note: * indicates significant difference, P < 0.05

[0061] As shown in Table 1, the factors affecting the ABTS free radical scavenging rate of compound probiotic fermented beverage are as follows: ginger juice addition amount > bacterial powder inoculation amount > fermentation time > fermentation temperature. As shown in Table 2, the effect of ginger juice addition on the ABTS free radical scavenging rate of compound probiotic fermented beverage is significant. The factors affecting the total reducing power are as follows: bacterial powder inoculation amount > ginger juice addition amount > fermentation temperature > fermentation time. The results of variance analysis show that the effect of bacterial powder addition on the total reducing power is significant. Based on the above indicators, the order of influence of each factor is: ginger juice addition amount > bacterial powder inoculation amount > fermentation time > fermentation temperature. Considering comprehensively, the optimal level is selected as bacterial powder inoculation amount 0.1% and ginger juice addition amount 58%. Because the fermentation time and fermentation temperature have no significant effect on the ABTS free radical scavenging rate and total reducing power, and the range value is small, the fermentation time of 30h and the fermentation temperature of 30℃ are selected as the optimal fermentation process conditions based on the single factor experimental results and the orthogonal test results.

[0062] (2) Analysis of the effect of compound bacterial fermentation on the content of total flavonoids and total polyphenols

[0063] In order to determine the effect of fermentation on the antioxidant activity of the composite beverage, the inventors investigated the changes in the content of total flavonoids and total polyphenols before and after fermentation. Figure 2 and Table 3.

[0064] Table 3 Changes in the contents of total flavonoids and total polyphenols before and after ginger juice fermentation

[0065] Total flavonoids (mg / mL) Total polyphenols (mg / mL) Before fermentation 0.61 12.08 After fermentation 0.85 13.87

[0066] From Table 3 and Figure 2 It can be seen that the total flavonoid content of ginger juice after fermentation by the optimal process is 0.85 mg / mL, which is 39.3% higher than that of unfermented ginger juice. The total polyphenol content is 13.87 mg / mL, and the content has increased by 14.8%. Therefore, the method of fermenting ginger juice with the composite bacterial powder of the present invention has an obvious positive effect on improving the total antioxidant active ingredients in ginger juice. The inventor has studied the microbial conversion of flavonoid compounds. The structure of flavonoid compounds can be modified by fermentation to make them more active, indicating that the content of phenolic compounds has a greater correlation with antioxidant activity. Therefore, flavonoids and polyphenols are used as indicators for investigating the antioxidant activity of products in this application.

[0067] (3) Sensory evaluation of optimized compound fermented beverages

[0068] The optimized ginger juice and red dates compound fermented beverage and the unfermented samples were subjected to sensory evaluation. Ten sensory evaluators were selected to conduct sensory evaluation based on color, shape, aroma, taste and style. The results are shown in the table below. Figure 3 .

[0069] Table 4 Sensory evaluation table of ginger juice and red dates compound fermented beverage

[0070]

[0071] According to the scoring criteria in Table 4, the sensory scores of the products before and after fermentation were evaluated, as shown in Table 5:

[0072] Table 5 Sensory scores of ginger juice and red dates compound fermented beverage and unfermented samples

[0073]

[0074]

[0075] As can be seen from Table 5, the composite fermented beverages obtained before and after fermentation have obvious differences in color, aroma and taste. The composite fermented beverage after fermentation scored 87 points, while the product before fermentation scored only 65 points. This shows that fermentation has a significant effect on improving the taste and flavor of the product, and the taste and flavor of the fermented product are more excellent.

[0076] After fermentation, the fermented materials are combined with red dates. The sweetness of red dates can cover the spicy taste of ginger to a certain extent, which also has a positive effect on improving the taste of the product.

[0077] Example 3

[0078] Regarding the determination of the composite strains used in this application, the applicant conducted the following experiments:

[0079] (1) Preparation of ginger juice (specific conditions are the same as in Example 1):

[0080] S1 Select fresh, plump, sulfur-free ginger and wash it with water;

[0081] S2 Wash and peel the ginger, cut it into small pieces, and blanch it in boiling water;

[0082] S3 Take out the ginger pieces, drain the water and put them into a crusher for crushing and pulping;

[0083] The slurry obtained in S4 is hydrolyzed by adding pectinase and amylase;

[0084] S5: filtering the slurry after enzymatic hydrolysis to obtain clarified ginger juice and measuring its hydroxyl radical and DPPH radical scavenging activities;

[0085] (2) Three bacterial powders were selected, including FVC-01 purchased from Hebei Yiran Biotechnology Co., Ltd., CHM015 purchased from Shandong Zhongke Jiayi Bioengineering Co., Ltd., and NP108 purchased from Shanghai Junyao Runying Biotechnology Co., Ltd.;

[0086] (3) Ginger juice was inoculated with three probiotic powders at a mass concentration of 0.1% and fermented at 35°C for 30 h;

[0087] (4) After fermentation, the hydroxyl radical and DPPH radical scavenging activities of the ginger juice were determined, and the antioxidant effects after fermentation were compared to determine the optimal fermentation bacteria powder for the ginger juice and red dates composite beverage.

[0088] Table 6 Hydroxyl radical scavenging activity of three bacterial powders

[0089]

[0090]

[0091] Table 7 DPPH radical scavenging activity of three bacterial powders

[0092] DPPH free radical scavenging rate (%) Before fermentation After fermentation FVC-01 <![CDATA[75.18±0.48 b ]]> <![CDATA[81.34±0.13 b ]]> CHM015 <![CDATA[88.24±0.44 a ]]> <![CDATA[95.39±0.12 a ]]> NP108 <![CDATA[68.37±0.29 c ]]> <![CDATA[71.34±0.16 c ]]>

[0093] It can be seen from Table 6 and Table 7 that compared with the three kinds of bacterial powder fermentation, CHM015 has the highest hydroxyl and DPPH free radical scavenging rate before and after ginger juice fermentation, and has a strong antioxidant effect. Therefore, Shandong Zhongke Jiayi Bioengineering Co., Ltd. CHM015 composite probiotic powder is selected as the fermentation bacteria in this application. It can also be seen from the above results that the selection of bacterial powder is the key to this application. Due to the complexity of the action of microbial bacteria, some bacteria may consume or modify the produced flavonoids or polyphenols during growth and metabolism. The difference in antioxidant activity will be shown, which is specifically reflected in: when investigating the hydroxyl free radical scavenging rate, some groups reached about 62.59%, while some groups were about 55.32%; when investigating the DPPH free radical scavenging rate, some groups reached 88.24%, while some groups were only 68.37%. It can be seen that it is not that any microbial strain selected to ferment ginger juice can significantly improve its antioxidant activity.

[0094] Example 4

[0095] The growth of the three bacterial powders in the experiment in Example 3 in ginger juice was investigated, and the total number of colonies was determined by the dilution plate method. The results are as follows:

[0096] Table 8 Total colony counts of three bacterial powders grown in ginger juice (CFU / mL)

[0097]

[0098] It can also be seen from Table 8 that the growth of CHM015 in ginger juice was the best among the three bacterial powders, with the total colony count reaching 6.2×10 5 CFU / mL, while the growth of the other two bacteria in ginger juice is far less than that of CHM015, which shows that CHM015 has a relatively strong tolerance to ginger juice. Therefore, not all strains are suitable for the fermentation of this application. Some strains have poor tolerance to ginger juice and may not grow or grow slowly in ginger juice, while some strains grow but have poor fermentation effect.

Claims

1. A method for preparing a ginger juice and red dates composite fermented beverage with antioxidant effect, characterized in that: The following steps are involved: The ginger is washed, blanched, pulped, and enzymatically hydrolyzed, and then compound bacterial powder is added for fermentation, and then the ginger is mixed with concentrated red date juice after centrifugation and sterilized to obtain a compound fermented beverage; The number of viable bacteria in the composite bacterial powder is 1.0×10 10 CFU / g; The dosage of the composite bacterial powder accounts for 0.08-0.12% of the total weight of the ginger juice after beating, and the fermentation conditions are: fermentation at 25-35° C. for 18-30 hours.

2. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect as claimed in claim 1, comprising the following steps: S1 Select fresh, plump, sulfur-free ginger and wash it with water; S2 Wash and peel the ginger, cut it into small pieces, and blanch it in boiling water; S3 Take out the ginger pieces, drain the water and crush and beat them; The slurry obtained in S4 is hydrolyzed by adding pectinase and amylase; S5: filtering the slurry after enzymatic hydrolysis to obtain ginger juice for later use; The composite bacterial powder is added to the ginger juice obtained in S6 for fermentation; After the S7 fermented ginger juice is centrifuged, concentrated red date juice is added in a certain proportion for preparation, and then sterilized and filled to obtain a composite fermented beverage.

3. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 2, characterized in that: In S1, fresh, plump, unsprouted, good tissue condition and free of pests and diseases are selected, and the surface dirt is washed off and set aside.

4. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 2, characterized in that: In S2, the washed ginger is carefully peeled and cut into small pieces, and then blanched in boiling water for 2 minutes.

5. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 2, characterized in that: In S3, the blanched ginger pieces are taken out, drained and put into a crusher for crushing and pulping to obtain pulp.

6. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 1, characterized in that: In S4, the water bath was heated in advance, and 0.5‰ pectinase and 0.5‰ amylase were added to the slurry based on the weight of the slurry, and enzymolysis was carried out at 50°C for 1 hour.

7. The method for preparing the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 1, characterized in that: In S5, the slurry after enzymatic hydrolysis is filtered using a diatomaceous earth filter to obtain clarified ginger juice for later use.

8. The preparation method of the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 1, characterized in that: In S6, the composite bacterial powder used was a mixed bacterial powder composed of Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus plantarum, and the number of viable bacteria was 1.0×10 10 CFU / g, the manufacturer is Shandong Zhongke Jiayi Bioengineering Co., Ltd.

9. The preparation method of the ginger juice and red dates composite fermented beverage with antioxidant effect according to claim 1, characterized in that: In S7, the fermented ginger juice is centrifuged at 3500 rpm to obtain ginger juice supernatant, concentrated red date juice with a mass concentration of 42-50% is added for preparation, and then sterilized at 85-90° C. and filled to obtain a composite fermented beverage.

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