Method for preparing clausena lansium peel preserved fruit based on fermentation method
The yellow peel peel was treated by honey-joined yeast LGL-2 fermentation method, and the fermentation parameters were optimized, which solved the problem of low polyphenol content in the yellow peel dried fruit in the existing technology, significantly improved the total phenol content and antioxidant effect of the dried fruit, realizing the Efficient resource utilization and environmental protection.
Patent Information
- Application Number
- CN202411454118.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-17
- Publication Date
- 2025-01-03
AI Technical Summary
The prior art failed to prepare yellow-skinned dried fruits through fermentation, and failed to increase the polyphenol content in yellow-skinned dried fruits, resulting in waste of resources and environmental pollution.
The yellow peel peel was treated by honey-combined yeast LGL-2 fermentation method, including hot blanching, fermentation, candy boiling and sugar soaking steps, optimize the inoculation volume, sugar content and fermentation temperature of the fermented bacteria seed inoculation solution, significantly increase the yellow peel dried fruit total phenol content and antioxidant effects.
The total phenol content and antioxidant effect of yellow-skinned dried fruits is significantly improved, especially under specific conditions (the inoculation volume of fermented bacterial seed inoculum is 15% of the volume of the sugar aqueous solution, the sugar content is 10%, and the fermentation temperature is 28℃. The dried fruit obtained by the fermentation time is 24h) has extremely high antioxidant effect, surpassing the effects of traditional methods.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of preserved fruit preparation, and in particular to a method for preparing yellow peel preserved fruit based on a fermentation method. Background Art
[0002] Clausena lansium, also known as yellow fruit, yellow marble, yellow fruit, and yellow fruit, is mainly grown in Guangdong, Guangxi, Hainan, and Fujian in my country. It is also grown in other Southeast Asian and Oceanian countries. Among them, the Yunan Clausena lansium in Guangdong has bright color, large fruit, no seeds, tender flesh, sweet and sour taste, and tastes better than other varieties of Clausena. The skin of the Clausena lansium is mostly light yellow with many translucent oil spots visible to the naked eye. Its surface is also covered with a layer of "fluff", which can moisturize the Clausena.
[0003] At present, although there are many studies on the deep processing of kumquat, there are still few research reports on the by-products of kumquat, including the peel and core of kumquat. Except for some of these by-products being used as animal feed and land fertilizer, most of them are directly discarded, causing serious waste of resources and environmental pollution. Most of the existing preserved fruit products are made from fresh fruits through pretreatment, sugaring, soaking, drying, packaging and other processes; such as the prior art "Feng Ying, Zhang Pingping, Zhao Cunchao, et al. Response surface optimization of passion fruit peel preserved fruit preparation process [J]. Food Industry Science and Technology, 2022, 43 (17): 275-282" uses passion fruit peel as raw material, and produces passion fruit peel preserved fruit by adding white sugar, glucose, flavor syrup and citric acid. While retaining most of the nutrients, it better retains the unique flavor of passion fruit and extends the shelf life of passion fruit. In addition, fermenting preserved fruits can improve their quality, increase the number of probiotics, and effectively protect the stomach and intestines, which is especially suitable for people with gastrointestinal dysbiosis. For example, the prior art "Lu Mingwu, Xingzhuang, Zhang Hua, et al. Process for fermenting carrot preserved fruits with low sugar lactic acid bacteria [J]. Food Research and Development, 2014, 35(11): 83-86" uses low sugar lactic acid bacteria to ferment carrot preserved fruits. The test results show that by controlling the inoculation amount, temperature, and time during fermentation, sweet and sour carrot preserved fruits with excellent taste can be obtained, which not only significantly improves the flavor of the preserved fruits, but also prolongs their shelf life.
[0004] However, the prior art does not disclose a method for preparing kumquat peel preserved fruit by fermentation; nor does the prior art disclose a method for increasing the polyphenol content in kumquat peel preserved fruit by fermentation. Summary of the invention
[0005] In order to overcome at least one of the technical problems existing in the prior art, the present invention provides a method for preparing wampee peel preserved fruit based on a fermentation method.
[0006] The technical solution of the present invention is as follows:
[0007] The present invention provides a method for preparing wampee peel preserved fruit based on a fermentation method, which comprises the following steps:
[0008] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0009] (2) immersing the dried kumquat peel in boiling water for blanching to obtain the blanched kumquat peel;
[0010] (3) adding the blanched kumquat peel to a sugar solution, and then inoculating a fermentation strain for fermentation;
[0011] (4) After fermentation, the yellow peel fruit is taken out and cleaned, and then boiled in sugar, soaked in sugar and dried.
[0012] After that, you will get
[0013] The kumquat peel preserved fruit.
[0014] Preferably, the blanching treatment in step (2) is performed for 5 to 10 minutes.
[0015] Most preferably, the blanching treatment in step (2) is performed for 6 minutes.
[0016] Preferably, the fermentation strain in step (3) is Zygosaccharomyces cerevisiae LGL-2.
[0017] The honey yeast LGL-2 is a strain obtained by the research group of the present invention in the early stage.
[0018] December 2016
[0019] It was deposited in the China Center for Type Culture Collection on February 26, and the strain accession number is: CCTCC No.M 2016787; it has been disclosed in the previous invention patent CN 201911221980.7.
[0020] The inventors were surprised to find through a large number of experiments that in the process of preparing kumquat peel preserved fruits by fermentation, the selection of fermentation strains is crucial; studies have shown that the kumquat peel preserved fruits obtained by fermentation with honey yeast LGL-2 can significantly or even greatly increase the total phenol content in the kumquat peel preserved fruits compared with the kumquat peel preserved fruits fermented with honey yeast LGL-1 or other conventional strains.
[0021] In addition, the study also showed that the kumquat peel preserved fruit fermented with honey yeast LGL-2 can also significantly or even greatly improve the antioxidant effect of kumquat peel preserved fruit compared with the kumquat peel preserved fruit fermented with honey yeast LGL-1 and other conventional strains.
[0022] Preferably, the fermentation bacteria described in step (3) is inoculated in the form of a fermentation bacteria inoculation solution.
[0023] Preferably, the fermentation strain inoculation liquid is prepared by the following method: taking 1 to 3 rings of honey yeast LGL-2 and inoculating them into YDP liquid culture medium, activating them at 25 to 30° C. for 20 to 30 hours, and obtaining the fermentation strain inoculation liquid.
[0024] Most preferably, the fermentation strain inoculation solution is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28° C. for 24 hours, and obtaining the fermentation strain inoculation solution.
[0025] Preferably, the YDP liquid medium is prepared by the following method: taking 1 g of yeast extract and protein
[0026] 2 g of peptone is added to 90 mL of water and stirred to obtain mixed solution 1; 2 g of glucose is added to 10 mL of water to obtain mixed solution 2; mixed solutions 1 and 2 are sterilized and mixed to obtain the YDP liquid culture medium.
[0027] Preferably, the inoculation volume of the fermentation bacteria inoculation solution in step (3) is 10-20% of the volume of the sugar aqueous solution.
[0028] Most preferably, the inoculation volume of the fermentation bacteria inoculation solution in step (3) is 15% of the volume of the aqueous sugar solution.
[0029] Preferably, the mass fraction of sugar in the sugar aqueous solution in step (3) is 5-15%.
[0030] Most preferably, the mass fraction of sugar in the sugar aqueous solution in step (3) is 10%.
[0031] Preferably, the sugar is white sugar.
[0032] Preferably, the fermentation temperature in step (3) is 28-32°C.
[0033] Most preferably, the fermentation temperature in step (3) is 28°C.
[0034] Preferably, the fermentation time of step (3) is 16 to 32 hours.
[0035] Most preferably, the fermentation time of the fermentation in step (3) is 24 hours.
[0036] In further research, the inventors found that in the process of fermenting kumquat peel preserved fruits using honey yeast LGL-2, parameters such as the inoculation volume of the fermentation strain inoculation solution, sugar content, fermentation temperature and fermentation time are very critical; the kumquat peel preserved fruits fermented under different parameters such as the inoculation volume, sugar content, fermentation temperature and fermentation time of the fermentation strain inoculation solution have huge differences in total phenol content; the inventors found in the study that in the process of fermenting kumquat peel preserved fruits using honey yeast LGL-2, the kumquat peel preserved fruits fermented under the conditions that the inoculation volume of the fermentation strain inoculation solution is 15% of the volume of the sugar solution, the sugar content is 10%, the fermentation temperature is 28°C and the fermentation time is 24h, the polyphenol content is significantly higher than the kumquat peel preserved fruits fermented under the conditions of the inoculation volume, sugar content, fermentation temperature and fermentation time of other fermentation strain inoculation solutions.
[0037] Preferably, the sugar boiling time in step (3) is 20 to 30 minutes.
[0038] Most preferably, the sugar boiling time in step (3) is 25 minutes.
[0039] Preferably, the sugar soaking in step (4) takes 4 to 8 hours.
[0040] Most preferably, the sugar dipping time in step (4) is 6 hours.
[0041] Beneficial effects: The present invention provides a new method for preparing kumquat peel preserved fruit based on fermentation;
[0042] Study Table
[0043] It is shown that the preserved kumquat peel fruit prepared by the method of the present invention has a very high total phenol content and also has a good antioxidant effect; in particular, the preserved kumquat peel fruit prepared under the optimal conditions of the present invention has a very excellent antioxidant effect, and its antioxidant effect is significantly higher than that of Vc. DETAILED DESCRIPTION
[0044] The present invention is further explained below in conjunction with specific examples, but the examples do not limit the present invention in any form.
[0045] Example 1 Method for preparing preserved yellow peel fruit based on fermentation method
[0046] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0047] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0048] (3) adding the blanched kumquat peel to a 5% by mass sugar (white sugar) aqueous solution,
[0050] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 16 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 10% of the volume of the sugar solution;
[0051] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0052] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0053] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0054] Example 2 Method for preparing preserved yellow peel fruit based on fermentation method
[0055] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0056] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0057] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0058] in liquid,
[0059] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 30° C. for 16 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0060] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0061] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0062] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0063] Example 3 Method for preparing preserved yellow peel fruit based on fermentation method
[0064] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0065] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0066] (3) Add the blanched kumquat peel to a 15% sugar (white sugar) aqueous solution.
[0067] in liquid,
[0068] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 32° C. for 16 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 20% of the volume of the sugar solution;
[0069] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0070] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0071] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0072] Example 4 Method for preparing preserved yellow peel fruit based on fermentation method
[0073] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0074] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0075] (3) Add the blanched kumquat peel to a 15% sugar (white sugar) aqueous solution.
[0076] in liquid,
[0077] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 32° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0078] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0079] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0080] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0081] Example 5 Method for preparing preserved yellow peel fruit based on fermentation method
[0082] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0083] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0084] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0085] in liquid,
[0086] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 20% of the volume of the sugar solution;
[0087] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0088] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0089] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0090] Example 6 Method for preparing preserved yellow peel fruit based on fermentation method
[0091] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0092] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0093] (3) Add the blanched kumquat peel to a 15% sugar (white sugar) aqueous solution.
[0094] in liquid,
[0095] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 30° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 10% of the volume of the sugar solution;
[0096] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0097] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0098] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0099] Example 7 Method for preparing preserved yellow peel fruit based on fermentation method
[0100] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0101] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0102] (3) adding the blanched kumquat peel to a 5% by mass sugar (white sugar) aqueous solution,
[0104] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 30° C. for 32 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 20% of the volume of the sugar solution;
[0105] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0106] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0107] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0108] Example 8 Method for preparing preserved yellow peel fruit based on fermentation method
[0109] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0110] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0111] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0112] in liquid,
[0113] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 32° C. for 32 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 10% of the volume of the sugar solution;
[0114] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0115] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0116] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0117] Example 9 Method for preparing preserved yellow peel fruit based on fermentation method
[0118] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0119] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0120] (3) Add the blanched kumquat peel to a 15% sugar (white sugar) aqueous solution.
[0121] in liquid,
[0122] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 32 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0123] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0124] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0125] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-2 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0126] Comparative Example 1: Method for preparing preserved yellow peel fruit based on fermentation method
[0127] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0128] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0129] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0130] in liquid,
[0131] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0132] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0133] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0134] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of honey yeast LGL-1 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0135] The honey yeast LGL-1 is a strain obtained by the research group of the present invention in the early stage and is stored in
[0136] National Model Training
[0137] Culture Collection Center, the strain deposit number is: CCTCC No.M2015545; it has been disclosed in the previous invention patent CN201610016641.5.
[0138] Comparative Example 2: Method for preparing preserved yellow peel fruit based on fermentation method
[0139] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0140] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0141] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0142] in liquid,
[0143] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0144] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0145] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0146] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of yeast DV10 and inoculating it into YDP liquid culture medium, activating it at 28° C. for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1 g of yeast extract and 2 g of peptone and adding them to 90 mL of water, stirring them evenly to obtain a mixed solution 1; taking 2 g of glucose and adding it to 10 mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0147] Comparative Example 3: Method for preparing preserved yellow peel fruit based on fermentation method
[0148] (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel;
[0149] (2) immersing the dried kumquat peel in boiling water for blanching, thereby obtaining the kumquat peel after blanching for 6 minutes;
[0150] (3) Add the blanched kumquat peel to a 10% sugar (white sugar) aqueous solution.
[0151] in liquid,
[0152] Then, the fermentation bacteria inoculation liquid is inoculated and fermented at 28° C. for 24 hours; wherein the inoculation volume of the fermentation bacteria inoculation liquid is 15% of the volume of the sugar solution;
[0153] (4) After fermentation, remove the yellow peel fruit and wash it. After washing, add 10% sugar (white
[0154] The mixture is boiled in a sugar (granulated sugar) aqueous solution for 25 minutes, and then soaked in sugar for 6 hours. Finally, the dried fruit is taken out to obtain the kumquat peel preserved fruit.
[0155] The fermentation strain inoculation liquid described in step (3) is prepared by the following method: taking 1 ring of yeast BV818 and inoculating it into YDP liquid culture medium, activating it at 28°C for 24 hours, and obtaining the fermentation strain inoculation liquid; the YDP liquid culture medium is prepared by the following method: taking 1g of yeast extract and 2g of peptone and adding them to 90mL of water, stirring them evenly to obtain a mixed solution 1; taking 2g of glucose and adding it to 10mL of water to obtain a mixed solution 2; and sterilizing the mixed solutions 1 and 2 and mixing them evenly to obtain the YDP liquid culture medium.
[0156] Experimental Example 1 Determination of total phenol content
[0157] Take the preserved yellow peel fruits prepared in Examples 1 to 9 and Comparative Examples 1 to 3; crush them through a 60-mesh sieve, weigh 1.0 g of the powder, add 25 mL of 80% ethanol, perform ultrasonic extraction for 24 minutes, and filter out the supernatant;
[0158] Take 1mL of supernatant and dilute it with 80% ethanol to a 5mL volumetric flask. Then take 100μL of the diluted sample solution into a 10mL volumetric flask, add 500μL of folin phenol, shake well and let stand for 5min, then add 4.5mL of 7.5% Na2CO3 solution and finally make up to volume. Protect from light for 1h and detect the absorbance at 740nm. The total phenol content is expressed as mg gallic acid equivalent (GAE) / g; the test results are shown in Table 1.
[0159] Table 1. Test results of total phenol content in yellow peel preserved fruit
[0160]
[0161]
[0162] It can be seen from the experimental results in Table 1 that the total phenol content of the kumquat peel preserved fruits prepared in Examples 1 to 9 is above 11 mg / g, and the highest can reach 25.69 mg / g; it is significantly or even much higher than the kumquat peel preserved fruits prepared in Comparative Examples 1 to 3; this shows that in the process of preparing kumquat peel preserved fruits by fermentation, the selection of fermentation strains is crucial; studies have shown that the kumquat peel preserved fruits fermented by honey zygosaccharomyces LGL-2 can significantly or even greatly increase the total phenol content in the kumquat peel preserved fruits compared with the kumquat peel preserved fruits fermented by honey zygosaccharomyces LGL-1 or other conventional strains.
[0163] It can be seen from the experimental results in Table 1 that the total phenol content of the preserved kumquat peels prepared in Examples 1 to 9 is also very different; among them, the total phenol content of the preserved kumquat peels prepared in Example 5 reached 25.69 mg / g, which is significantly higher than that of the preserved kumquat peels prepared in other examples; this shows that in the process of fermenting kumquat peels preserved kumquats with honey yeast LGL-2, the parameters such as the inoculation volume, sugar content, fermentation temperature and fermentation time of the fermentation strain inoculation liquid are very critical; in the process of fermenting kumquat peels preserved kumquats with different inoculation volumes, sugar content, fermentation temperature and fermentation time ... and fermentation time and other parameters, the difference in total phenol content of the kumquat peel preserved fruits obtained by fermentation is huge; the inventors found in the study that in the process of fermenting kumquat peel preserved fruits with honey yeast LGL-2, the kumquat peel preserved fruits obtained by fermentation under the conditions that the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar aqueous solution, the sugar content is 10%, the fermentation temperature is 28°C and the fermentation time is 24h, the polyphenol content is much higher than the kumquat peel preserved fruits fermented under the conditions of inoculation volume, sugar content, fermentation temperature and fermentation time and other parameters of other fermentation strain inoculation liquid.
[0164] Example 2 DPPH free radical scavenging ability determination
[0165] Take the preserved fruit of the yellow peel; crush it through a 60-mesh sieve, weigh 1.0 g of powder, add 25 mL of 80% ethanol, perform ultrasonic extraction for 24 min, filter out the supernatant, concentrate and dry to obtain the preserved fruit extract of the yellow peel; dilute the preserved fruit extract of the yellow peel into polyphenol extracts with different concentration gradients; refer to the method of the literature "Chen Ting, Duan Zhouwei. Ultrasonic-assisted extraction of polyphenols from lemon peel and study on their antioxidant activity [J]. Food Science and Technology, 2023, 48(02): 246-252", mix 0.02 mL of the extract diluted into different concentration gradients and 3 mL of DPPH with a mass concentration of 0.5 mmol / L, stand in a constant temperature water bath at 37°C for 15 min under light-proof conditions, measure the absorbance of the sample group at 517 nm, and use the same concentration of Vc solution as a positive control. The calculation formula is as follows:
[0166]
[0167] Where: A i is the absorbance value of the sample group; A j is the absorbance value of DPPH solution replaced by ethanol; A0 is the absorbance measured when ethanol replaces the sample.
[0168] Calculation of EC of yellow peel preserved fruit based on clearance rate 50 According to the above method, the EC values of the yellow peel preserved fruits and Vc prepared in Examples 1 and 5 and Comparative Examples 1 to 3 were tested. 50 The test results are shown in Table 1.
[0169] Table 1. EC of preserved yellow peel fruit 50 value
[0170] <![CDATA[EC 50 Value]]> Example 1: The preserved yellow peel fruit prepared 33.42 μg / mL Example 5: Prepared Wampee Peel Preserved Fruit 20.79 μg / mL Comparative Example 1: Wampee peel preserved fruit 42.15 μg / mL Comparative Example 2: Wampee peel preserved fruit prepared 57.12 μg / mL Comparative Example 3: Wampee peel preserved fruit prepared 50.37 μg / mL Vc 24.23 μg / mL
[0171] From the experimental results in Table 1, it can be seen that the EC of the preserved yellow peel fruit prepared in Example 1 is 50 The value is significantly or even much lower than that of the kumquat preserved fruits prepared in comparative examples 1 to 3; this indicates that in the process of preparing kumquat preserved fruits by fermentation, the selection of fermentation strains is crucial; studies have shown that the kumquat preserved fruits fermented by honey zygosaccharomyces LGL-2 can significantly or even greatly improve the antioxidant effect of kumquat preserved fruits compared with those fermented by honey zygosaccharomyces LGL-1 or other conventional strains.
[0172] From the experimental results in Table 1, it can be seen that the EC 50 The value is further significantly lower than that of the preserved yellow peel fruit prepared in Example 1. 50 The value must also be less than the EC of Vc 50 value; this shows that: in the process of fermenting kumquat peel preserved fruit by honey zygosaccharomyces LGL-2, the parameters such as the inoculation volume of the fermentation strain inoculation liquid, the sugar content, the fermentation temperature and the fermentation time are very critical; the kumquat peel preserved fruit fermented under the parameters such as the inoculation volume, sugar content, fermentation temperature and the fermentation time of different fermentation strain inoculation liquids has a huge difference in its antioxidant effect; the inventors found in the study that in the process of fermenting kumquat peel preserved fruit by honey zygosaccharomyces LGL-2, the kumquat peel preserved fruit fermented under the conditions that the inoculation volume of the fermentation strain inoculation liquid is 15% of the volume of the sugar solution, the sugar content is 10%, the fermentation temperature is 28°C and the fermentation time is 24h (i.e., the conditions described in Example 5) has a much higher antioxidant effect than the kumquat peel preserved fruit fermented under the conditions of the inoculation volume, sugar content, fermentation temperature and fermentation time of other fermentation strain inoculation liquids; at the same time, the kumquat peel preserved fruit fermented under the conditions described in Example 5 has a very excellent antioxidant effect, and its antioxidant effect is significantly higher than Vc.
Claims
1. A method for preparing preserved yellow peel fruit based on fermentation, characterized in that: The following steps are included: (1) taking a yellow peel, washing it and then drying it in the sun to obtain a dried yellow peel; (2) immersing the dried kumquat peel in boiling water for blanching to obtain the blanched kumquat peel; (3) adding the blanched kumquat peel to a sugar solution, and then inoculating a fermentation strain for fermentation; (4) After fermentation, the yellow peel fruit is taken out and washed, and then boiled in sugar, soaked in sugar and dried to obtain the yellow peel fruit. The kumquat peel preserved fruit.
2. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The blanching treatment in step (2) has a treatment time of 5 to 10 minutes.
3. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The fermentation strain described in step (3) is honey yeast LGL-2.
4. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The fermentation strain described in step (3) is inoculated in the form of a fermentation strain inoculation liquid.
5. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: In step (3), the inoculation volume of the fermentation bacteria inoculation solution is 10-20% of the volume of the sugar aqueous solution.
6. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The mass fraction of sugar in the sugar aqueous solution in step (3) is 5 to 15%.
7. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The fermentation temperature in step (3) is 28-32°C.
8. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The fermentation time of step (3) is 16 to 32 hours.
9. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The sugar boiling described in step (3) has a boiling time of 20 to 30 minutes.
10. The method for preparing preserved yellow peel fruit based on fermentation method according to claim 1, characterized in that: The sugar dipping process in step (4) has a dipping time of 4 to 8 hours.