Method for preparing high-purity fruit juice by fermenting fruits with lactic acid bacteria
Through the method of fermentation of lactic acid bacteria, it solves the problem of waste of direct selling fruits, prepares high -purity, healthy probe juice, and realizes the efficient utilization of resources and the health improvement of the product.
Patent Information
- Application Number
- CN202411613212.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-13
- Publication Date
- 2025-01-24
AI Technical Summary
The existing technology is difficult to effectively utilize fruits that are not suitable for direct sales, resulting in waste of resources. At the same time, juice products have shortcomings in health and probiotic effects.
The method of fermentation fruit by lactic acid bacteria is used to select high -quality fruits for pre -treatment, pulp, enzymatic dismissal and bacterial fermentation, and finally prepare high -purity fruit juice through centrifugal and low -temperature concentration technology.
The efficient utilization of fruit resources is achieved, and high purity, healthy probiotic juice is produced, and the craftsmanship, low cost, and good environmental protection.
Smart Images
Figure HDA0005131454410000011
Abstract
Description
Technical Field
[0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing high-purity fruit juice by fermenting fruit with lactic acid bacteria. Background Art
[0002] Juice is not only sweet and sour, fragrant, refreshing and sweet, but also rich in vitamins, minerals, dietary fiber and other healthy ingredients, which makes it popular among consumers. However, with the improvement of residents' living standards and health awareness, consumers not only have higher requirements for the taste of juice, but also hope that juice products can have health and probiotic effects. Summary of the invention
[0003] The purpose of the present invention is to produce fruit juice by fermenting fruits using superior bacteria, which does not harm the environment and digests the fruits piled up in the hands of growers, reducing losses. The process of the present invention is simple and suitable for large-scale production.
[0004] The present invention provides a method for preparing high-purity juice by fermenting fruits with lactic acid bacteria, comprising the following steps:
[0005] Step 1: Selection and pretreatment of fruit raw materials, including selecting fruits without mold spots and obvious mechanical damage, and processing the fruits within 24 hours after harvest to ensure freshness; use a bubble cleaning machine to clean, control the water temperature at 25-30℃, remove mud and impurities, and drain the water;
[0006] Step 2: pulping the fruit, including cutting the fruit obtained in step 1 into pieces with a size of 2-3 cm, and then, if the fruit is mango or papaya, adding water to pulp, the mass ratio of fruit to water is 1:2-5; or, if the fruit is apple, citrus or pear, pulping is performed directly without adding water; wherein warm water with a temperature of 30-35° C. is used for pulping, and the pulping time is 5-10 minutes; after pulping, filtering is performed using a filter cloth, the filtrate temperature is maintained at 25-30° C., and then the temperature is increased for sterilization;
[0007] Step 3: enzymolysis, comprising: reducing the temperature of the fruit filtrate obtained in step 2 to 55° C., adjusting the pH to 5.0-5.2, adding 0.4%-0.6% fructase, 0.4%-0.6% protease, 0.1%-0.3% pectinase, 0.1%-0.3% cellulase, 0.1%-0.3% fructose reductase and 0.1%-0.3% glucose reductase to the filtrate, the enzymolysis time is 8-10 hours, and the temperature is 65° C. and the pH is 5.2; after the enzymolysis is completed, the pH is adjusted to 5.5-6.0, the filtrate is heated to 92° C. to 98° C., and sterilized for 15-20 seconds;
[0008] Step 4: inoculation fermentation, comprising injecting the enzymolyzed fruit filtrate obtained in step 3 into a constant temperature fermentation tank, inoculating Lactobacillus plantarum and Bifidobacterium longum subsp. longum for combined fermentation, wherein the inoculation amount is 3%-4% v / v of Lactobacillus plantarum and 1%-2% v / v of Bifidobacterium longum subsp. longum, the fermentation temperature is controlled at 30-37° C., the fermentation time is 8-16 hours, and the fermentation is stopped when the pH value of the fermented filtrate reaches 3.8-4.0, wherein the Lactobacillus plantarum is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on April 26, 2005, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.3921, and the Bifidobacterium longum subsp. longum is classified and named as Bifidobacterium longum subsp. longum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on March 9, 2004, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.5014;
[0009] Step 5: separation and purification of juice, including centrifuging the fermentation liquid obtained in step 4 for 8 to 18 minutes in a centrifuge with a rotation speed of 8000 to 14000 rpm, removing the precipitate to obtain fermentation supernatant A; using low-temperature concentration technology to concentrate the fermentation supernatant A to 70%-80% of the original volume, adding an equal volume of ethanol to the concentrate, maintaining the temperature at 4°C, and then centrifuging it for 8 to 18 minutes in a centrifuge with a rotation speed of 8000 to 14000 rpm, removing the precipitate, and obtaining fermentation supernatant B; crystallizing the fermentation supernatant B at 4°C to obtain high-purity juice.
[0010] In some embodiments, in step 2 and step 3, the filtrate is heated and sterilized by heating the filtrate to 95° C. and sterilizing for 18 seconds.
[0011] In some embodiments, in step 5, the centrifuge speeds used are 10,000 rpm and 12,000 rpm, respectively, and the centrifugation time is 10 minutes and 15 minutes.
[0012] In some embodiments, in step 4, the oxygen concentration in the fermentation tank is maintained between 20% and 25% to promote the growth of lactic acid bacteria.
[0013] In some embodiments, in step 3, 0.1%-0.3% of amylase and 0.05%-0.1% of lactase are further added.
[0014] In some embodiments, in step 5, the concentration of ethanol added after centrifugation is 20%-30%.
[0015] In some embodiments, the fermentation time is adjusted according to the sugar content of the initial juice.
[0016] In some embodiments, in step 1, the storage temperature of the fruit is maintained between 0-4°C.
[0017] In some embodiments, in step 5, the purity of the juice is improved by multiple centrifugation and ethanol precipitation.
[0018] The beneficial effects of the present invention are: effectively solving the problem of waste of fruits that are not suitable for direct sales. By using advantageous strains to ferment fruits to produce juice, juice can be produced without causing harm to the environment. The present invention has a simple production process, no impurities, low cost, low energy consumption, high purity of the produced juice, strong operability, easy to realize assembly line operation, and high production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS
[0019] Figure 1 This is a sugar content chart of the high-purity juice of the present invention before enzymatic hydrolysis, after enzymatic hydrolysis, without inoculation and fermentation, and after inoculation. DETAILED DESCRIPTION
[0020] In order to facilitate the understanding of the present invention, the present invention will be described more fully below with reference to the relevant drawings. Preferred embodiments of the present invention are provided in the drawings. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein. On the contrary, the purpose of providing these embodiments is to make the understanding of the disclosure of the present invention more thorough and comprehensive.
[0021] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used in the specification of the present invention herein are only for the purpose of describing specific embodiments and are not intended to limit the present invention.
[0022] Example 1
[0023] A method for preparing high-purity juice by fermenting fruit with lactic acid bacteria, comprising the following steps:
[0024] Step 1: Fruit raw material selection and pretreatment
[0025] Choose fruits without mold spots and obvious mechanical damage (such as apples, mangoes, citrus, pears, papayas), and process them within 24 hours after harvest to ensure freshness; use a bubble or spray cleaning machine to clean them, control the water temperature at 25-30℃, remove mud and impurities, and drain the water.
[0026] Step 2: Fruit pulping
[0027] The fruit obtained in step 1 is cut into pieces with a size of 2-3 cm. If the fruit is mango or papaya, water is added to the pulp, and the mass ratio of the fruit to water is 1:4; or, if the fruit is apple, citrus or pear, water is not added but pulping is performed directly; after pulping, it is filtered through an 80-mesh sieve, and the filtrate is heated to 95° C. and sterilized for 15-20 seconds.
[0028] Step 3: Enzymatic hydrolysis
[0029] The temperature of the fruit filtrate obtained in step 2 is reduced to 55° C., and after the pH is adjusted to 5.0-5.2, 0.4%-0.6% of fructase, 0.4%-0.6% of protease, 0.1%-0.3% of pectinase, 0.1%-0.3% of cellulase, 0.1%-0.3% of fructose reductase and 0.1%-0.3% of glucose reductase are added to the filtrate, and the enzymolysis time is 8-10 hours, and the temperature is 65° C. and the pH is 5.2; after the enzymolysis is completed, the pH is adjusted to 5.5-6.0, the filtrate is heated to 92° C. to 98° C., and sterilized for 15-20 seconds.
[0030] Step 4: Inoculation and fermentation
[0031] The enzymolyzed fruit filtrate obtained in step 3 is injected into a constant temperature fermentation tank, and plant lactobacillus and bifidobacterium longum subsp. longum are accessed for joint fermentation, wherein the inoculum amount is 3%-4% v / v of plant lactobacillus and 1%-2% v / v of bifidobacterium longum subsp. longum, the fermentation temperature is controlled at 30-37°C, the fermentation time is 8-16 hours, and the fermentation is stopped when the pH value of the fermented filtrate reaches 3.8-4.0, wherein the plant lactobacillus is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on April 26, 2005, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.3921, and the long subsp. longum of bifidobacterium is classified and named as Bifidobacterium longumsubsp.longum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on March 9, 2004, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.5014.
[0032] Step 5: Juice separation and purification
[0033] The fermentation liquid obtained in step 4 is centrifuged for 8 to 18 minutes using a centrifuge with a rotation speed of 8000 to 14000 rpm, and the precipitate is removed to obtain a fermentation supernatant A; the fermentation supernatant A is concentrated to 70% to 80% of the original volume using a low-temperature concentration technology, an equal volume of ethanol is added to the concentrate, the temperature is maintained at 4°C, and then centrifuged for 8 to 18 minutes using a centrifuge with a rotation speed of 8000 to 14000 rpm, and the precipitate is removed to obtain a fermentation supernatant B; the fermentation supernatant B is crystallized at 4°C to obtain a high-purity fruit juice.
[0034] Example 2
[0035] A method for preparing high-purity juice by fermenting fruit with lactic acid bacteria, comprising the following steps:
[0036] Step 1: Fruit raw material selection and pretreatment
[0037] Choose fruits without mold spots and obvious mechanical damage, clean them with a bubble or spray cleaning machine to remove mud and impurities, and drain the water.
[0038] Step 2: Fruit pulping
[0039] After cutting the fruit obtained in step 1 into pieces, if the fruit is mango or papaya, add water to grind the fruit, and the mass ratio of fruit to water is 1:2-5; or, if the fruit is apple, citrus or pear, do not add water but directly beat the fruit; after beating, filter through an 80-mesh sieve, heat the filtrate to 95° C., and sterilize for 18 seconds.
[0040] Step 3: Enzymatic hydrolysis
[0041] The temperature of the fruit filtrate obtained in step 2 is reduced to 55° C., and after the pH is adjusted to 5.0-5.2, 0.4%-0.6% of fructase, 0.4%-0.6% of protease, 0.1%-0.3% of pectinase, 0.1%-0.3% of cellulase, 0.1%-0.3% of fructose reductase and 0.1%-0.3% of glucose reductase are added to the filtrate, and 0.1%-0.3% of amylase and 0.05%-0.1% of lactase are added. The enzymolysis time is 8-10 hours, and the temperature is 65° C. and the pH is 5.2. After the enzymolysis is completed, the pH is adjusted to 5.5-6.0, the filtrate is heated to 95° C., and sterilized for 18 seconds.
[0042] Step 4: Inoculation and fermentation
[0043] The enzymolyzed fruit filtrate obtained in step 3 is injected into a constant temperature fermentation tank, and plant lactobacillus and bifidobacterium longum subsp. longum are accessed for joint fermentation, wherein the inoculum amount is 3%-4% v / v of plant lactobacillus and 1%-2% v / v of bifidobacterium longum subsp. longum, the fermentation temperature is controlled at 30-37°C, the fermentation time is 8-16 hours, and the fermentation is stopped when the pH value of the fermented filtrate reaches 3.8-4.0, wherein the plant lactobacillus is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on April 26, 2005, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.3921, and the long subsp. longum of bifidobacterium is classified and named as Bifidobacterium longumsubsp.longum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on March 9, 2004, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.5014.
[0044] Step 5: Juice separation and purification
[0045] The fermentation liquid obtained in step 4 was centrifuged at a speed of 10,000 rpm for 10 minutes, and the precipitate was removed to obtain fermentation supernatant A. After the fermentation supernatant A was concentrated, an equal volume of ethanol was added, and the mixture was centrifuged at a speed of 12,000 rpm for 15 minutes, and the precipitate was removed to obtain fermentation supernatant B. The fermentation supernatant B was crystallized at 4° C. to obtain high-purity fruit juice.
[0046] Comparative Example 1
[0047] In comparative example 1, if the fruit is mango or papaya, water is directly added to the raw fruit, and the mass ratio of the fruit to the water is 1:4 for pulping; or, if the fruit is apple, citrus or pear, water is not added but pulping is performed directly; after pulping, enzymolysis and inoculation fermentation are not performed. The remaining technical features are the same as those in example 1.
[0048] Comparative Example 2
[0049] In comparative example 2, if the fruit is mango or papaya, water is directly added to the raw fruit, and the mass ratio of the fruit to the water is 1:4; or, if the fruit is apple, citrus or pear, water is not added but pulping is performed directly; after pulping, inoculation and fermentation are not performed. The remaining technical features are the same as those of example 1.
[0050] Comparative Example 3
[0051] In comparative example 3, if the fruit is mango or papaya, water is directly added to the raw fruit, and the mass ratio of the fruit to the water is 1:2; or, if the fruit is apple, citrus or pear, water is not added but pulping is performed directly; after pulping, inoculation and fermentation are not performed. The remaining technical features are the same as those of example 1.
[0052] Comparative Example 4
[0053] In comparative example 4, if the fruit is mango or papaya, water is directly added to the raw fruit, and the mass ratio of the fruit to the water is 1:4; or, if the fruit is apple, citrus or pear, water is not added but the fruit is directly pulped; after pulping, Lactobacillus plantarum is added for fermentation. The remaining technical features are the same as those in example 1.
[0054] The various indicators of the products obtained in each comparative example were tested and compared, and the results showed that the juices in Example 1 and Example 2 contained high-purity juice, while no high-purity juice was produced in Comparative Example 1, Comparative Example 2, Comparative Example 3 and Comparative Example 4.
[0055] The various indicators of the products obtained in each comparative example were tested and compared, and the results are shown in Figure 1 .
[0056] See also Figure 1 , Figure 1 From top to bottom, the sugar contents of Comparative Example 1, Comparative Example 2, Comparative Example 3, Example 1, Example 2 and Comparative Example 4 of the present invention are represented in order. The final product of Comparative Example 1 contains fructose and glucose, accounting for 20% and 80% of the total sugar, respectively, and erythritol is not generated; the final product of Comparative Example 2 contains fructose and glucose, accounting for 39% and 61% of the total sugar, respectively, and erythritol is not generated; the fruit content in the juice of Comparative Example 3 is 50%, and the final product of Comparative Example 3 is fructose and glucose, accounting for 47% and 53% of the total sugar, respectively, and erythritol is not generated; in the final product of Example 1, erythritol and glucose, of which all fructose is converted into erythritol and part of glucose is converted into The final products of Example 2 are erythritol and glucose, in which all fructose is converted into mannitol, and part of glucose is converted into mannitol, and mannitol and glucose account for 32% and 68% of the total sugar, respectively, and no other sugars are contained; in the fruit fermentation liquid of Comparative Example 4, fructose and glucose are consumed due to the growth of microorganisms, and the contents of fructose and glucose account for 34% and 66% of the total sugar, respectively, and no other sugars are contained, and erythritol is not generated.
[0057] According to the embodiments of the present invention, in the process of preparing high-purity juice, the quality of the juice can be effectively improved and the nutritional value of the juice can be increased by combining enzymatic hydrolysis and combined inoculation fermentation.
[0058] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.
[0059] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.
Claims
1. A method for preparing high-purity juice by fermenting fruit with lactic acid bacteria, characterized in that: The steps include: Step 1: Selection and pretreatment of fruit raw materials, including selecting fruits without mold spots and obvious mechanical damage, and processing the fruits within 24 hours after harvest to ensure freshness; use a bubble cleaning machine to clean, control the water temperature at 25-30℃, remove mud and impurities, and drain the water; Step 2: pulping the fruit, comprising: cutting the fruit obtained in step 1 into pieces with a size of 2-3 cm, and then, if the fruit is mango or papaya, adding water to pulp, with the mass ratio of fruit to water being 1:2-5; or, if the fruit is apple, citrus or pear, pulping is performed directly without adding water; wherein warm water with a temperature of 30-35° C. is used for pulping, and the pulping time is 5-10 minutes; after pulping, filtering is performed using a filter cloth, and the filtrate temperature is maintained at 25-30° C., and then the temperature is increased for sterilization; Step 3: enzymolysis, comprising: reducing the temperature of the fruit filtrate obtained in step 2 to 55° C., adjusting the pH to 5.0-5.2, adding 0.4%-0.6% fructase, 0.4%-0.6% protease, 0.1%-0.3% pectinase, 0.1%-0.3% cellulase, 0.1%-0.3% fructose reductase and 0.1%-0.3% glucose reductase to the filtrate, the enzymolysis time is 8-10 hours, and the temperature is 65° C. and the pH is 5.2; after the enzymolysis is completed, the pH is adjusted to 5.5-6.0, the filtrate is heated to 92° C. to 98° C., and sterilized for 15-20 seconds; Step 4: inoculation fermentation, comprising injecting the enzymolyzed fruit filtrate obtained in step 3 into a constant temperature fermentation tank, inoculating Lactobacillus plantarum and Bifidobacterium longum subsp. longum for combined fermentation, wherein the inoculation amount is 3%-4% v / v of Lactobacillus plantarum and 1%-2% v / v of Bifidobacterium longum subsp. longum, the fermentation temperature is controlled at 30-37° C., the fermentation time is 8-16 hours, and the fermentation is stopped when the pH value of the fermented filtrate reaches 3.8-4.0, wherein the Lactobacillus plantarum is classified and named as Lactobacillus plantarum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on April 26, 2005, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.3921, and the Bifidobacterium longum subsp. longum is classified and named as Bifidobacterium longum subsp. longum, and is deposited in the General Microbiological Center of China National Committee for the Preservation of Microorganisms on March 9, 2004, with a preservation address of Beijing, China, and a preservation number of CGMCC No.1.5014; Step 5: separation and purification of juice, including centrifuging the fermentation liquid obtained in step 4 for 8 to 18 minutes in a centrifuge with a rotation speed of 8000 to 14000 rpm, removing the precipitate to obtain fermentation supernatant A; using low-temperature concentration technology to concentrate the fermentation supernatant A to 70%-80% of the original volume, adding an equal volume of ethanol to the concentrate, maintaining the temperature at 4°C, and then centrifuging it for 8 to 18 minutes in a centrifuge with a rotation speed of 8000 to 14000 rpm, removing the precipitate, and obtaining fermentation supernatant B; crystallizing the fermentation supernatant B at 4°C to obtain high-purity juice.
2. The method according to claim 1, characterized in that In steps 2 and 3, the filtrate is heated to 95°C and sterilized for 18 seconds.
3. The method according to claim 1, characterized in that: In step 5, the centrifuge speeds used were 10,000 rpm and 12,000 rpm, and the centrifugation time was 10 minutes and 15 minutes, respectively.
4. The method according to claim 1, characterized in that In step 4, the oxygen concentration in the fermentation tank is maintained between 20% and 25% to promote the growth of lactic acid bacteria.
5. The method according to claim 1, characterized in that In step 3, the method further comprises adding 0.1%-0.3% of amylase and 0.05%-0.1% of lactase.
6. The method according to claim 1, characterized in that In step 5, the concentration of ethanol added after centrifugation was 20%-30%.
7. The method according to claim 1, characterized in that The fermentation time is adjusted according to the sugar content of the initial juice.
8. The method according to claim 1, characterized in that: In step 1, the storage temperature of the fruit is maintained between 0-4°C.
9. The method according to claim 1, characterized in that: In step 5, the purity of the juice is improved by multiple centrifugation and ethanol precipitation.