Preparation method for preparing fermented mulberry juice by utilizing mulberry pomace fermentation and mulberry juice
Fermented mulberry juice is prepared through mulberry pomace fermentation, and anthocyanins are extracted using colloid milling and enzymatic decomposition technology, and combined with pasteurization and probiotic fermentation, the problem of insufficient utilization of mulberry pomace resources and lack of fermented juice in the market is solved, and the problem of insufficient fermented juice in the market is achieved. The production of high added value and healthy beverages has enhanced the competitiveness of the mulberry processing industry.
Patent Information
- Application Number
- CN202411517319.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-29
- Publication Date
- 2025-01-10
AI Technical Summary
The failure to effectively utilize mulberry pomace resources has led to a decrease in environmental pollution and industrial added value, and the market lacks fermented mulberry juice products, which cannot meet consumers' demand for healthy beverages.
Fermented mulberry juice is prepared by mulberry pomace fermentation, and anthocyanins are extracted using colloid milling and enzymatic lysis technology. Combined with pasteurization and probiotic fermentation, the enzymatic lysis temperature and time are optimized to ensure the retention of nutrients and the uniqueness of flavor.
It has improved the economic value of mulberry pomace, produced antioxidant fermented juice rich in anthocyanins, polyphenols and other ingredients, met the market's demand for healthy drinks, and enhanced the added value and market competitiveness of the mulberry processing industry.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of fermented mulberry juice processing, and in particular to a preparation method of fermented mulberry juice by fermenting mulberry residue and the mulberry juice. Background Art
[0002] China is one of the countries with the most fruit tree species and the richest variety of fruits in the world. my country's total fruit area and total output have always ranked first in the world. The total amount of fruit in the country is 270 million tons, of which melons, fruits, pears and other categories account for more than 64% of the global output. They are mainly eaten fresh, and some are processed into traditional products such as canned food, juice, fruit wine, and candied fruit.
[0003] Fresh mulberry fruit tastes sweet and juicy, contains nutrients necessary for the human body such as vitamins, amino acids, minerals, and physiologically active flavonoids and phenolic acid compounds. It was the first agricultural product listed as "both food and medicine" in 1993. Modern medical research confirms that mulberry fruit has the functions of anti-oxidation, anti-infection, enhancing body immunity, protecting the liver, lowering blood sugar, and lowering blood lipids. However, mulberry fruit is highly seasonal, soft, and has a high water content, which makes it very easy to rot, which is not conducive to storage or transportation. Therefore, the current utilization of mulberry fruit resources is mainly processed in the place of origin, directly squeezed or a small part is used to brew fruit wine and fruit vinegar. With the increasing demand for mulberry wine and mulberry juice in the market, a large amount of edible mulberry fruit pomace is generated in the process of producing mulberry juice and mulberry wine. The mulberry fruit pomace is usually directly discarded, causing environmental pollution and waste of resources. In addition, a large amount of active ingredients such as anthocyanins, polyphenols and flavonoids still remain in the mulberry fruit pomace. It is estimated that more than 100,000 tons of mulberry pomace are produced nationwide each year. Since the pomace contains more sugar, it is easy to breed harmful bacteria and cannot be effectively utilized, which greatly reduces the raw material utilization rate and industrial added value, and also pollutes the environment. How to realize the resource utilization of pomace has become a problem that needs to be solved urgently.
[0004] There are few studies on mulberry pomace fermentation in China, and its comprehensive utilization research mainly focuses on the extraction of active ingredients in mulberry pomace and its use as feed after fermentation. However, fresh mulberry pomace is not easy to preserve, and the pomace has a high fiber content and a low protein content, which is not suitable for direct feeding. So far, there are few studies on mulberry pomace fermentation in China, and there is a blank in the field of mulberry juice fermentation by mulberry pomace fermentation. The purpose of fermenting mulberry pomace is to reuse waste. After fermentation, the protein content increases, and some beneficial factors such as polysaccharides, probiotics, polyphenols, lactic acid, small peptides, amino acids, vitamins, etc. increase. In addition, fermentation can remove some anti-nutritional factors and some mycotoxins in the pomace, degrade fiber, and facilitate intestinal digestion and absorption. Probiotics are also beneficial to the balance of intestinal flora and play a better protective role in intestinal health. Summary of the invention
[0005] The present invention aims at the deficiencies in the prior art and provides a method for preparing fermented mulberry juice which can make full use of mulberry peel residue raw materials, has a delicate processing taste, a unique fermentation flavor, rich nutrition, high product added value, and can effectively reduce the discard of pollutants, thereby protecting environmental hygiene and improving the economic value of the residue. The beneficial components such as anthocyanins contained in the mulberry residue are fully utilized to improve the economic value of the mulberry residue. At present, mulberries are mainly eaten fresh, and processing is mainly concentrated on juice and canned products. There is a lack of fermented mulberry juice products on the market. With the increase in consumer demand for healthy drinks, the fermented juice market shows a trend of rapid growth. Therefore, the development of fermented mulberry juice is conducive to improving the added value of the mulberry processing industry and bringing higher profits and market competitiveness to the mulberry processing industry.
[0006] The present invention mainly solves the following technical problems: People's demand for fruit products is increasing, and a large amount of pomace is produced. It is estimated that more than 100,000 tons of mulberry pomace are produced nationwide each year. Since pomace contains a lot of sugar, it is easy to breed harmful bacteria. How to realize the resource utilization of pomace is an urgent problem to be solved. Using mulberry pomace fermentation to prepare fermented mulberry juice can realize the problem of large-scale pomace waste utilization and improve the economic value of mulberry pomace.
[0007] At present, mulberries are mainly eaten fresh, and processing is mainly concentrated on juice and snack products. There is a lack of fermented mulberry juice products on the market. However, with the increasing demand of consumers for healthy drinks, the fermented juice and beverage market shows a rapid growth trend. Therefore, the technological development of fermented mulberry juice products is conducive to enhancing the added value of the mulberry processing industry and bringing higher profits and market competitiveness to the mulberry processing industry.
[0008] After fermentation, the protein content of mulberry pomace increases, and some beneficial factors such as anthocyanins, polysaccharides, probiotics, polyphenols, lactic acid, small peptides, amino acids, vitamins, etc. increase. In addition, fermentation can remove some anti-nutritional factors and some mycotoxins in the pomace, degrade fiber, and facilitate intestinal digestion and absorption. Probiotics are also beneficial to the balance of intestinal flora and play a better protective role in intestinal health. At the same time, mulberry pomace fermentation will also produce a unique fermented flavor, which is very popular among consumers and the market.
[0009] In order to achieve the above technical objectives, the complete technical solution of the present invention is as follows: A production process for preparing fermented mulberry juice by fermenting mulberry pomace is to use mulberry pomace to prepare fermented mulberry juice, and the preparation method comprises the following steps: A. Extraction of anthocyanins from mulberry pomace: crush the quick-frozen mulberry pomace with a colloid mill, add it to 60-75℃ hot water to dissolve, the material-water ratio is 1:1-1:4, adjust the material liquid temperature to 40-60℃, add plant hydrolase, pectinase, pectin lyase and cellulase (1:1:1:1), the addition amount is 2‰-5‰ of the total amount of mulberry pomace and water, and the enzymolysis time is 0.5-3h.
[0010] B. Pasteurization: Use a high-temperature instantaneous sterilizer to pasteurize the enzymatically hydrolyzed liquid at a temperature of 90-95°C for 10-30 seconds.
[0011] C. Preparation of fermented mulberry juice: adding white sugar and glucose to the sterilized and cooled enzymatic hydrolyzate to adjust the sugar content, and then adding the composite bacteria to ferment to obtain fermented mulberry juice rich in anthocyanins.
[0012] In the above technical scheme, the present invention firstly grinds the mulberry pomace with a colloid mill and hydrolyzes it to dissolve the anthocyanins in the mulberry pomace in water to the greatest extent, and then ferments the mulberry pomace hydrolysate to obtain the fermented mulberry juice rich in anthocyanins. In the preparation process of fermented mulberry juice, plant hydrolases, pectinase, pectin lyase and cellulase need to be added. The main principle of pectinase and pectin lyase is to act on the glycosidic bonds between D-galacturonic acid residues in pectin, break pectin molecules, soften pectin in pulp tissue, degrade pectin into galacturonic acid and pectin acid small molecules, and the polysaccharide chain of pectin is also degraded. This continuous degradation of pectin molecules reduces the viscosity of the juice, and the solids originally in the juice lose their support and settle down, thereby enhancing the clarification effect. However, during the clarification process, pectinase will also act on the glycosidic bonds in anthocyanins, causing the degradation of anthocyanins, and the content of anthocyanins will decrease accordingly. The present invention ensures that the anthocyanins in the mulberry pomace are fully extracted and the retention rate is higher by adjusting the amount of mulberry pomace and water and limiting the amount of pectinase, the enzymatic hydrolysis temperature and the enzymatic hydrolysis time during the pectinase enzymatic hydrolysis process. Most of the constituent materials of plant cell walls are not only pectin, but interact with other polysaccharide materials such as cellulose to form cell walls. The effect of using pectinase alone is not ideal, and the cell wall breaking effect is general. After adding cellulase, pectinase and cellulase enzymes work together, and after treatment, heat sterilization, enzyme inactivation, and filtration can obtain clarified juice. Plant hydrolases can decompose proteins and carbohydrates of macromolecular structures into small molecules, making these substances more easily absorbed and utilized by the human body, thereby improving the nutritional value of food. In the present invention, the colloid mill is crushed and the synergistic enzymolysis of plant hydrolases, pectinase, pectin lyase and cellulase can better dissolve and utilize the nutrients in mulberry pomace, especially the component materials of anthocyanidins.
[0013] In the above technical scheme, the present invention removes some microorganisms of the pomace itself by pasteurization of the enzymatic solution, and provides a beneficial environment without competition of miscellaneous bacteria for subsequent probiotic fermentation. The products conventionally fermented by pomace on the market will be sterilized at ultra-high temperature before fermentation, which will lead to the loss of nutrients and flavor substances of the pomace, and anthocyanins will be greatly lost. The present invention reduces the loss of product flavor and nutrients as much as possible under the premise of ensuring the safety of microorganisms in the enzymatic solution by pasteurization, and provides a good nutrient basis for subsequent probiotic fermentation. In view of the problems of insufficient flavor and aroma when fermenting juice with a single strain, the present invention adopts composite strains for fermentation (Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies Bulgaria, Bifidobacterium animalis subspecies lactis, Lactobacillus paracasei, and Streptococcus salivarius thermophilus subspecies in a ratio of 2:1:1:1) to explore the composite ratio, optimize the fermentation process and time, and use soluble solids, pH, and total acid content as evaluation criteria to confirm the fermentation temperature and time.
[0014] Preferably, in some technical schemes implemented in the present invention, the particle size of the colloid mill in step A is 3-20 μm, the rotation speed is 2890 rpm, the quick-frozen mulberry pulp is the leftover material after mulberry juice is squeezed, the anthocyanin content is high (with a test report), and it is rich in nutrition. The pulp is in a quick-frozen state and cannot be directly used. The mulberry pulp particles can be made finer and looser by crushing with a colloid mill, thereby increasing the extract content. Mulberry pomace contains many active substances, such as polyphenols, flavonoids, etc., which have antioxidant activity, belong to functional active factors, and have good nutritional quality. However, improper pomace pretreatment can cause the degradation of active substances. The present invention studies the degradation law and stability mechanism of active substances in mulberry pomace, and extracts them by colloid mill treatment combined with enzyme preparation mixed treatment, which can not only greatly increase the extraction amount of active substances in mulberry, but also effectively stabilize the anthocyanin content and enhance the antioxidant property of fermented mulberry juice.
[0015] Preferably, in some technical schemes implemented in the present invention, the enzymolysis temperature in step A is 50° C. The inventors found through experimental comparison of enzymolysis temperature that when the enzymolysis temperature exceeds 50° C., anthocyanins will be lost, and the longer the enzymolysis time and the higher the temperature, the greater the loss, while when the enzymolysis temperature is lower than 50° C., the clarification effect of fermented mulberry juice is not good and the filtration speed is slow. Therefore, the optimal enzymolysis temperature for preparing fermented mulberry juice using mulberry residue in the present invention is 50° C., and the effects of different enzymolysis times are tested at the same time. The enzymolysis time is confirmed by comparing the data of soluble solids, anthocyanin content, and sensory evaluation, and the final enzymolysis time is set to 2h.
[0016] Preferably, in some technical schemes implemented in the present invention, the adjustment range of the sugar content in step C is to adjust the soluble solid content in the mulberry pomace mixed solution to 12.0 Brix, so that the sugar content of the final fermented mulberry juice can be maintained at about 9%, which is in line with the taste habits of young people drinking juice.
[0017] Furthermore, the amount of the composite bacteria added in step C is 0.05‰ of the weight of the mulberry pomace mixed solution.
[0018] Furthermore, the fermentation temperature in step C is 40° C., and the fermentation time is 15-25 hours. The specific steps are as follows: the mulberry pomace mixed solution is hydrolyzed and then the pomace juice is separated, and the obtained mulberry hydrolyzate is fermented at a temperature of 40° C. for 15-25 hours, and then filtered, sterilized, filled, and spray-coated and labeled. Through probiotic fermentation, the color of anthocyanins can be better maintained, and the fermented mulberry juice has a good brightness value and good color characteristics.
[0019] Furthermore, the anthocyanin content of the fermented mulberry juice is above 200 mg / L.
[0020] The present invention also provides mulberry juice obtained by the preparation method.
[0021] Compared with the prior art, the present invention has the following advantages: The present invention utilizes mulberry pomace to produce probiotic fermented mulberry juice with anthocyanin content of more than 200 mg / L, and transforms the mulberry pomace into a fermented juice product rich in anthocyanins with multiple functions such as anti-oxidation, anti-inflammatory, and anti-tumor. The present invention fully utilizes the rich anthocyanin components in the mulberry pomace, greatly improves the economic value of the mulberry pomace, and provides a method with higher economic value and environmental protection for the reuse of the mulberry pomace. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 : A comparison of anthocyanin content between mulberry pomace treated with colloid mill and without colloid mill; Figure 2 : It is a line graph showing the content of anthocyanins in the mixed solution of mulberry pomace as a function of material-water ratio; Figure 3 : The graph showing the change of anthocyanin content in mulberry pomace mixed solution with different enzymatic hydrolysis temperatures; Figure 4 : The graph showing the change of anthocyanin content in mulberry pomace mixed solution with different enzymatic hydrolysis times; Figure 5 : The graph showing the change of anthocyanin content in the mixed solution of mulberry pomace with different addition amounts of enzyme preparation; Figure 6 : The graph showing the change of anthocyanin content in fermented mulberry juice with fermentation time; Figure 7: The total sugar content of fermented mulberry juice changes with fermentation time; Figure 8 : The total acid of fermented mulberry juice changes with fermentation time; Fig. 9 : The electronic nose radar diagram of Example 1, Examples 3-6 and ordinary mulberry juice. DETAILED DESCRIPTION
[0023] In order to make those skilled in the art better understand the technical solution of the present invention, the present invention is further described in detail below in conjunction with specific embodiments. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than limiting the claims of the present invention.
[0024] The test instructions for each substance are as follows: 1. In the following experiments, the content of total anthocyanins was detected by pH differential method.
[0025] The content of total anthocyanins (Cmg / L) was determined by pH differential method: the blood orange pulp liquid was centrifuged at 4°C, 8000rpm for 10min, and the supernatant was taken for use. 2ml of the sample to be tested was diluted to 25ml with pH=1.0 and pH=4.5 solutions respectively, and mixed evenly by inverting several times. The absorbance at 510nm was determined by using an ELISA reader, and the anthocyanin content in the sample was calculated using the following formula:
[0026]
[0027] Wherein, AbspH1-AbspH4.5 is the difference in absorbance between the pH 1.0 mixed solution and the pH 4.5 mixed solution at 510 nm; 484.82 is the molecular weight of cyanidin-3-O-glucoside; 24825 is the molar absorption coefficient of the pH 1.0 solution at 510 nm; DF is the dilution factor.
[0028] 2. Total acid detection: refer to GB12456 Determination of total acid in food 3. Soluble solids detection: refer to national standards 、 Anthocyanin extraction and enzymatic hydrolysis experiment from mulberry residue 1. Whether to use colloid mill to process mulberry pomace The mulberry pomace treated with colloid mill and without treatment was mixed with water in a ratio of 1:2 and dissolved. Then 3‰ enzyme preparation (plant hydrolase, pectinase, pectin lyase and cellulase in a ratio of 1:1:1:1) was added and enzymolysis was performed at 50℃ for 2h and the enzymolysis solution was filtered to obtain the anthocyanin determination of the enzymolysis solution. The results are shown in Figure 1 .
[0029] from Figure 1It can be seen that the anthocyanin content of the pomace treated with colloid mill after enzymatic hydrolysis is significantly higher than that of the pomace not treated with colloid mill.
[0030] 2. Material-water ratio The mulberry pomace was treated with a colloid mill, and the mulberry pomace was mixed and dissolved with water at a material-water ratio of 1:1, 1:2, 1:3, and 1:4, respectively. By adding 3‰ enzyme preparation (plant hydrolase, pectinase, pectin lyase and cellulase in a ratio of 1:1:1:1), the enzymatic hydrolysis was performed at 50°C for 2h and the enzymatic hydrolysate was obtained by filtration. The anthocyanin content of the enzymatic hydrolysate was determined. The results are shown in Figure 2 .
[0031] from Figure 2 It can be seen that the content of anthocyanins in mulberry pomace changes when mulberry pomace is mixed with water in different solid-liquid ratios. When the amount of water used can completely wrap and dissolve the pomace, the amount of anthocyanins extracted decreases with the increase in water consumption. Therefore, the solid-liquid ratio is confirmed to be 1:2, and the extraction effect of anthocyanins is the best.
[0032] 3. Enzymatic hydrolysis temperature The mulberry pomace treated with colloid mill and without treatment was mixed and dissolved with water in a ratio of 1:2, and then 3‰ enzyme preparation (specify the specific ratio of plant hydrolase, pectinase, pectin lyase and cellulase) was added and enzymolyzed at different enzymolysis temperatures (40℃, 45℃, 50℃, 60℃) for 2h and the enzymolysis solution was filtered to detect the anthocyanin content. The results are shown in Figure 3 .
[0033] from Figure 3 It can be seen that when the enzymatic hydrolysis temperature exceeds 50°C, anthocyanins will be lost.
[0034] 4. Enzymatic hydrolysis time The mulberry pomace treated with colloid mill and without treatment was mixed and dissolved with water in a ratio of 1:2, and then 3‰ enzyme preparation (specify the specific ratio of plant hydrolase, pectinase, pectin lyase and cellulase) was added and enzymatically hydrolyzed at 50℃ for 0.5h, 1h, 2h and 3h respectively. The enzymatic hydrolyzate was filtered and the anthocyanin content was detected. The results are shown in Figure 4 .
[0035] from Figure 4 It can be seen that the mulberry hydrolysate is still turbid after 1 hour, but gradually becomes clear after 2 hours, and anthocyanins gradually decrease after 2 hours.
[0036] 5. Amount of enzyme preparation added The mulberry pomace treated with colloid mill and without treatment were mixed and dissolved with water in a ratio of 1:2, and 2‰, 3‰, 4‰, and 5‰ of composite enzyme preparation (the ratio of plant hydrolase, pectinase, pectin lyase and cellulase was 1:1:1:1) were added to the mixed solution of mulberry pomace, respectively. After enzymolysis at 50℃ for 2h, the anthocyanin content was detected. The results are shown in Table 2. Figure 5 .
[0037] from Figure 5 It can be seen that the addition of different complex enzyme preparations below 3‰ causes less anthocyanin loss. When the enzyme preparation addition exceeds 3‰, the anthocyanin loss increases with the increase in the enzyme preparation addition.
[0038] In summary, enzymatic hydrolysis temperature exceeding 50℃ will cause loss of anthocyanins. The longer the enzymatic hydrolysis time and the higher the temperature, the greater the loss. Finally, a composite enzyme addition amount of 3‰, an enzymatic hydrolysis temperature of 50℃, and an enzymatic hydrolysis time of 2h were selected, and the process effect was better, which not only ensured the clarification rate of the enzymatic hydrolyzate production, but also had a higher retention rate of anthocyanins in the solution.
[0039] Specific embodiment of fermented mulberry juice Example 1: Preparation of fermented mulberry juice using mulberry pomace according to the following steps: (1) Collect quick-frozen mulberry pomace and carry out preliminary thawing and pretreatment.
[0040] (2) The pretreated pomace was crushed by a colloid mill and then mixed with water in a ratio of 1:2. 3‰ of a composite enzyme preparation (a ratio of 1:1:1:1 of plant hydrolase, pectinase, pectin lyase and cellulase) was added. The mixture was kept at 50°C for enzymatic hydrolysis for 2 h to obtain an initial enzymatic hydrolyzate.
[0041] (3) Add appropriate amounts of white sugar and glucose to the initial enzymatic hydrolysate to adjust the sugar content: adjust the soluble solids concentration to 12 Brix to obtain the ideal taste and sweetness.
[0042] (4) UHT sterilization: temperature / time is 95℃, 30s, cooling temperature is 38-42℃, and the sterilized liquid is pumped into the fermentation tank.
[0043] (5) The initial enzymatic hydrolysate after adjusting the sugar content was inoculated with 0.05‰ of a composite bacterial strain (Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Bifidobacterium animalis subsp. lactis, Lactobacillus paracasei, Streptococcus salivarius subsp. thermophilus) and then fermented at 40°C for 20 hours to allow the bacterial strains to ferment and produce flavor and nutrients.
[0044] (6) After fermentation, the fermentation liquid is filtered and centrifuged to remove suspended matter and impurities. The fermented juice is then standardized to adjust parameters such as sugar content, acidity, and taste to ensure stable product quality.
[0045] (7) Aseptic cold filling: In the aseptic filling workshop, a fully automatic filling machine is used to fill and seal the sterilized fermented mulberry juice, and sampling, testing and tracking are carried out.
[0046] (8) Light inspection, labeling, packing and storage: When the product passes through the light inspection station, the light is used to visually check whether there are impurities in the bottle and other conditions that affect the product quality. Then, unqualified and defective products are removed from the production line. The product label is attached using a labeling machine; the product is placed in a packaging box and packed for storage.
[0047] Among them, the content of anthocyanins in fermented mulberry juice changes with fermentation time. Figure 6 The changes of total sugar with fermentation time are shown in Figure 7 As shown in the figure; the change of total acid with fermentation time is shown in Figure 8 shown.
[0048] In summary, the fermented mulberry juice prepared in this embodiment has an anthocyanin content of more than 200 mg / L. Through standardized process, low-temperature fermentation for 20 hours, the sugar content is finally maintained at about 9%, which meets the taste and habits of young people. Through short-term fermentation at 40°C, the color of anthocyanins can be better maintained and not degraded. It has good brightness value (L value), red (a value), yellow value (b value), and good color characteristics. Soluble solids TSS, fermented for 20 hours, remains at about 9%, which can maintain good sweetness and taste. Titratable acid TA is between 0.28-0.33, with good palatability.
[0049] Sensory evaluation: The scoring criteria for fermented mulberry juice and the scores of 20 sensory evaluators on the finished fermented mulberry juice of this embodiment are shown in Table 1 below: The fermented mulberry juice prepared in this example has good clarity and color, is clear and transparent without precipitation, has good gloss, and has a pleasant aroma and a pleasant taste. The total score of clarity is 75 points, the total score of color is 85 points, the total score of aroma is 70 points, and the total score of taste is 71 points.
[0050] Table 1: The taste and color changes of fermented mulberry juice are shown in the table Embodiment 2: Different from Example 1, the fermented mulberry juice prepared in this example is not crushed by colloid mill during the pretreatment process of step (2) and is directly processed in other steps. The remaining steps are the same as those in Example 1.
[0051] The sensory evaluators observed the appearance of the fermented mulberry juices prepared in Examples 1 and 2, and found that the fermented mulberry juice prepared in Example 2 had a significant difference in taste from that in Example 1. The fermented mulberry juice in Example 1 had a strong and pure mulberry flavor, while the fermented mulberry juice in Example 2 had insufficient mulberry flavor. After testing, the anthocyanin content of the fermented mulberry juice in Example 2 was about 50-100 mg / L.
[0052] Embodiment 3: The difference from Example 1 is that in step (3), the enzymatic hydrolysate after adjusting the sugar content and inoculating the composite bacteria is fermented at 30° C. for 20 hours. The rest is the same as Example 1.
[0053] Embodiment 4: The difference from Example 1 is that in step (3), the enzymatic hydrolysate after adjusting the sugar content and inoculating the composite bacteria is fermented at 50° C. for 20 hours. The rest is the same as Example 1.
[0054] Embodiment 5: The difference from Example 1 is that in step (3), the enzymatic hydrolysate after adjusting the sugar content and inoculating the composite bacteria is fermented at 40° C. for 15 hours. The rest is the same as Example 1.
[0055] Embodiment 6: The difference from Example 1 is that in step (3), the enzymatic hydrolysate after adjusting the sugar content and inoculating the composite bacteria is fermented at 40° C. for 25 hours. The rest is the same as Example 1.
[0056] The fermented mulberry juice (Example 1) was compared with the fermented mulberry juice Examples 3-6 and mulberry juice. The electronic nose detection (detection sensor and main features, see Table 2) found that (see Fig. 9 ), the main aroma types of fermented mulberry juice mainly include inorganic sulfides, short-chain alkanes such as methane, alcohol ether aldehydes and ketones, aromatics, organic sulfides, and nitrogen oxides. Compared with ordinary mulberry juice, these types of aroma components have a higher contribution rate to the special fermentation flavor, and the result of Example 1 is better than that of Examples 3-6. Aldehydes and ketones are mainly formed by decarboxylation of acids and oxidation of alcohols. Alcohols and acids undergo esterification reactions to produce the unique ester aroma of fermented mulberry juice. The composition relationship of different flavor substances during the fermentation process of fermented mulberry juice under different treatment conditions and the difference in flavor substances from ordinary mulberry juice form the unique flavor of fermented mulberry juice.
[0057] Table 2 Electronic nose sensor array and main characteristics Serial number Sensor Name Performance Description 1 W1C Benzene and other aromatics 2 W5S Nitrogen oxides 3 W3C Ammonia and other aromatic ingredients 4 W6S hydrogen 5 W5C Alkane Aromatics 6 W1S Short chain alkanes such as methane 7 W1W Inorganic sulfide 8 W2S Alcohols, ethers, aldehydes, ketones 9 W2W Aromatics, organic sulfides 10 W3S Long chain alkanes The above are only preferred embodiments of the present invention. It should be noted that the above preferred embodiments should not be regarded as limiting the present invention, and the protection scope of the present invention should be based on the scope defined by the claims. For ordinary technicians in this technical field, several improvements can be made without departing from the spirit and scope of the present invention, and these improvements should also be regarded as the protection scope of the present invention.
Claims
1. A method for preparing fermented mulberry juice by fermenting mulberry residue, characterized in that: The following steps are involved: A. Extraction of anthocyanins from mulberry pomace: crush the quick-frozen mulberry pomace with a colloid mill, add it to hot water at 60-75°C to dissolve it, adjust the liquid temperature to 40-60°C, add a composite enzyme to perform enzymolysis, and obtain an enzymolysis solution; the addition amount of the composite enzyme is 2‰-5‰ of the total amount of the mulberry pomace and the water, and the enzymolysis time is 0.5-3h; B. Sterilization: pasteurize the liquid after enzymatic hydrolysis; C. Preparation of fermented mulberry juice: adding white sugar and glucose to the sterilized and cooled enzymatic hydrolyzate to adjust the sugar content, and then adding the composite bacteria to ferment to obtain fermented mulberry juice rich in anthocyanins.
2. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The mass volume of the mulberry residue and the water is 1:1-1:
4.
3. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The mass volume ratio of the mulberry residue to the water is 1:
2.
4. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The complex enzyme comprises plant hydrolase, pectinase, pectin lyase and cellulase.
5. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The added amount of the composite enzyme agent is 3‰ of the total amount of the mulberry residue and the water.
6. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 5, characterized in that: The temperature of the enzymatic hydrolysis is 50°C.
7. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 6, characterized in that: The enzymatic hydrolysis time is 3h.
8. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The amount of the composite bacteria added in step C is 0.05‰ of the weight of the mulberry pomace mixed solution.
9. The method for preparing fermented mulberry juice by fermenting mulberry residue according to claim 1, characterized in that: The composite bacterial species include Lactobacillus acidophilus, Lactobacillus delbrueckii subspecies bulgaricus, Bifidobacterium animalis subspecies lactis, Lactobacillus paracasei and Streptococcus salivarius subspecies thermophilus.
10. A mulberry juice, characterized in that: The method for preparing fermented mulberry juice by fermenting mulberry residue as described in any one of claims 1 to 9 is used to obtain the fermented mulberry juice.