Production and processing method of asparagus fermented beverage

Abstract

The invention discloses a production and processing method of an asparagus fermented beverage, and belongs to the technical field of food processing. The production and processing of the asparagus fermented beverage specifically comprises the following steps: cleaning fresh asparagus, cutting into sections, blanching, draining, cooling and pulping to obtain asparagus juice; adding citric acid, cellulase and pectinase, performing enzymolysis at 50-70 DEG C, and then performing enzyme deactivation to obtain enzymatic hydrolysate; and adding glucose, cane sugar and skimmed milk powder into the enzymatic hydrolysate, sterilizing, cooling, adding rhamnose lactobacillus and kluyveromyces marxianus, fermenting, centrifuging, and sterilizing, thereby obtaining the product. The asparagus fermented beverage is pleasant in flavor and high in free amino acid content, is particularly rich in gamma-aminobutyric acid, and has the effects of helping sleep, relaxing the bowels and the like.

Description

Technical Field

[0001] The invention relates to a production and processing method of an asparagus fermented beverage, belonging to the technical field of food processing. Background Art

[0002] Asparagus, also known as Asparagus officinalis and Asparagus corydalis, is a perennial herbaceous plant belonging to the genus Asparagus of the Liliaceae family. It is rich in nutrients such as protein and minerals, as well as functional ingredients such as polyphenols, saponins, and polysaccharides. Asparagus has both medicinal and therapeutic effects. Modern medical research has shown that asparagus can not only improve people's physical strength, eliminate fatigue, and treat loss of appetite, but also has a therapeutic effect on nicotine poisoning, heart disease, arteriosclerosis, neuropathy, dermatitis, and tuberculosis. It is known as the "king of vegetables" in the international market. "Shennong's Herbal Classic" lists asparagus as "above the best".

[0003] As a high-end food ingredient, asparagus has high nutritional value, but also has a slightly bitter, astringent and unpleasant flavor, which is also described as the taste of artemisia. Fermented asparagus beverage refers to a fermented beverage that can be prepared using asparagus stems and roots. It has the advantages of maximizing the use of the discarded roots after asparagus is picked, improving the bad flavor, providing anti-inflammatory, antioxidant and sleep-inducing effects, and enriching nutrients.

[0004] At present, the processing technology of asparagus beverages mostly uses pre-treatment to obtain asparagus crude juice and then ferments it. For example, in the "A kind of asparagus fermented beverage with nutritional and health care effects and its preparation method" published in Chinese patent CN112450344A, Lactobacillus paracasei, yeast and acetic acid bacteria are used for fermentation, and sugar cane, red dates and bananas are added to improve the taste of asparagus beverages. "A new method for preparing fermented asparagus beverages" published in Chinese patent CN 110150523A adds sucrose and whey powder and uses plant lactobacillus grx16 for fermentation to improve the flavor of asparagus fermented beverages and increase their nutritional value. "A preparation process of concentrated asparagus fermentation" published in Chinese patent CN 101946936 A uses enzymatic hydrolysis to promote the release of nutrients and improve its nutritional value.

[0005] The existing technology ferments asparagus to obtain fermented beverages, which are mainly used to improve the flavor of asparagus beverages and enhance their overall comprehensive nutritional value; however, there are still certain defects and technical problems, such as the development of the functional characteristics of asparagus is still imperfect, the therapeutic properties of asparagus are not fully utilized, and asparagus itself has some unique bitter and astringent flavors (the artemisia annua flavor of asparagus is difficult to remove), which is difficult to reconcile during the development of derivative products. Summary of the invention

[0006] [Technical issues]

[0007] Asparagus beverages prepared by prior art are mainly used to improve the flavor of asparagus beverages and enhance their overall comprehensive nutritional value, but do not fully explore the therapeutic properties of asparagus. In addition, asparagus itself has some unique bitter and astringent flavors (the asparagus artemisia flavor is difficult to remove), which is difficult to reconcile during the development of derivative products.

[0008] [Technical solution]

[0009] In view of the defects and shortcomings of the prior art, the present invention provides a method for preparing a fermented asparagus beverage, the purpose of which is to promote the release of nutritional elements of asparagus, increase the total amount of flavor substances through self-fermentation, effectively remove its own Artemisia annua taste, and also increase the content of γ-aminobutyric acid in the fermentation liquid, thereby enhancing the flavor of the asparagus beverage and producing more nutrients through fermentation, ultimately achieving the effect of helping sleep and calming the nerves.

[0010] In order to achieve the above purpose, the technical solutions provided are as follows:

[0011] The present invention provides a production and processing method of an asparagus fermented beverage, the production and processing method specifically comprising the following steps:

[0012] S1: preparing asparagus juice: washing, cutting, blanching, draining, cooling and beating fresh asparagus to obtain asparagus juice;

[0013] S2: Enzymatic hydrolysis: adding citric acid, cellulase and pectinase to the asparagus juice obtained in S1, performing enzymatic hydrolysis at 50-70°C, and then inactivating the enzymes to obtain an enzymatic hydrolyzate;

[0014] S3: Fermentation: Glucose, sucrose and skim milk powder are added to the enzymatic hydrolysate obtained in S2, and after sterilization and cooling, Lactobacillus rhamnosus and Kluyveromyces marxianus are added, and fermentation is carried out at 27-37°C and 100-200RPM for 48-72 hours;

[0015] S4: Centrifugation: Centrifuge the fermentation broth after S3 fermentation and take the supernatant;

[0016] S5: Filtration: filtering the asparagus fermentation supernatant obtained in S4 to obtain a filtrate;

[0017] S6: Preparation: Add white sugar to the filtrate obtained in S5, and fully dissolve and mix;

[0018] S7: Sterilization: The asparagus fermented liquid mixed in S6 is introduced into a sterilization tank for sterilization, and then introduced into a filling device for aseptic filling to obtain a finished asparagus fermented beverage.

[0019] In one embodiment, in step S1, the blanching temperature is 90-100° C. for 3-5 min.

[0020] In one embodiment, in step S1, the beating condition is 2000-7000 rpm for 0.5-2 minutes;

[0021] The solid-liquid ratio during the beating is 1:1-1:50.

[0022] In one embodiment, in step S2, the amount of citric acid added is 0.1-0.3%, (m / v, g / mL) (relative to the original asparagus juice).

[0023] In one embodiment, in step S2, the amount of cellulase and pectinase added is 0.1-0.5% (m / v, g / mL) of the asparagus juice, wherein the mass ratio of cellulase to pectinase is 5:1-1:5.

[0024] In one embodiment, in step S2, the enzyme inactivation conditions are: maintaining the enzyme inactivation at 100-121° C. for 10-15 minutes.

[0025] In one embodiment, in step S3, the sterilization condition is: sterilization at 121° C. for 10 to 15 minutes.

[0026] In one embodiment, in step S3, the amount of glucose added is 5-10% (m / v, g / mL) of the enzymatic hydrolysate.

[0027] In one embodiment, in step S3, the amount of sucrose added is 5-10% (m / v, g / mL) of the enzymatic hydrolyzate.

[0028] In one embodiment, in step S3, the skim milk powder is 5-10% (m / v, g / mL) of the enzymatic hydrolysate.

[0029] In one embodiment, in step S3, the initial concentration of Lactobacillus rhamnosus is 1×10 4 ~1×10 6 CFU / mL, add 1mL of bacterial solution to every 100mL of enzymatic hydrolysate.

[0030] In one embodiment, in step S3, the initial concentration of Kluyveromyces marxianus is 1×10 5 ~1×10 7 CFU / mL, add 1mL of bacterial solution for every 100mL of enzymatic hydrolysate; it has been included in the "List of Bacteria That Can Be Used in Food" (No. 4, 2022) published by the National Health Commission.

[0031] In one embodiment, in step S4, the centrifugation conditions are: rotation speed 4000-6000 RPM, time 5-10 minutes.

[0032] In one embodiment, in step S5, the filtration refers to filtering through a 0.22 μm filter membrane.

[0033] In one embodiment, in step S6, the amount of white sugar added is 8-12% (m / v, g / mL) of the filtrate.

[0034] In one embodiment, in step S6, the sterilization condition is 121-130° C., 3-5 s.

[0035] The present invention also provides an asparagus fermented beverage obtained by the above processing method.

[0036] The present invention also provides a method for increasing the content of γ-aminobutyric acid in an asparagus fermented beverage, the method comprising the following steps:

[0037] S1: preparing asparagus juice: washing, cutting, blanching, draining, cooling and beating fresh asparagus to obtain asparagus juice;

[0038] S2: Enzymatic hydrolysis: adding citric acid, cellulase and pectinase to the asparagus juice obtained in S1, performing enzymatic hydrolysis at 50-70°C, and then inactivating the enzymes to obtain an enzymatic hydrolyzate;

[0039] S3: Fermentation: Glucose, sucrose and skim milk powder are added to the enzymatic hydrolysate obtained in S2, and after sterilization and cooling, Lactobacillus rhamnosus and Kluyveromyces marxianus are added, and fermentation is carried out at 27-37°C and 100-200RPM for 48-72 hours;

[0040] S4: Centrifugation: Centrifuge the fermentation broth after S3 fermentation and take the supernatant;

[0041] S5: Filtration: filtering the asparagus fermentation supernatant obtained in S4 to obtain a filtrate;

[0042] S6: Preparation: Add white sugar to the filtrate obtained in S5, and fully dissolve and mix;

[0043] S7: Sterilization: The asparagus fermented liquid mixed in S6 is introduced into a sterilization tank for sterilization, and then introduced into a filling device for aseptic filling to obtain a finished asparagus fermented beverage.

[0044] The present invention also provides application of the production and processing method of the fermented asparagus beverage in the deep processing of asparagus.

[0045] Beneficial effects:

[0046] The present invention obtains asparagus fermented beverage through washing, segmenting, blanching, pulping, enzymolysis, fermentation, centrifugation, filtration and sterilization. The product has pleasant flavor, high free amino acid content, especially rich in γ-aminobutyric acid, and provides sleep-aiding effect and laxative effect. Among them, the blanching stage: the activity of peroxidase and polyphenol oxidase is inhibited by blanching, and the color of asparagus is better maintained; the enzymolysis stage: the pH of the slurry is adjusted by adding citric acid, so that the hydrolase works within the efficiency range, and the compound use of pectinase and cellulase can achieve a more thorough hydrolysis effect; the fermentation stage: a certain proportion of rhamnosus casei and Kluyveromyces marxianus is used for fermentation. Both strains are on the list of strains that can be used for food. Rhamnosus casei is a probiotic, which can provide flavor and promote intestinal peristalsis after fermentation. Kluyveromyces marxianus can produce flavor substances through fermentation. The two strains are fermented at 25-37°C for 24-36h to promote the maximum fermentation product. DETAILED DESCRIPTION

[0047] The preferred embodiments of the present invention are described below. It should be understood that the embodiments are for better explaining the present invention and are not used to limit the present invention.

[0048] The raw material sources involved in the present invention are:

[0049] Lactobacillus rhamnosus: strain collection number CICC 25096, purchased from: China Industrial Microbiological Culture Collection Administration Center.

[0050] Kluyveromyces marxianus: strain collection number CICC 33373, purchased from: China Industrial Microbiological Culture Collection Administration Center.

[0051] Pichia pastoris GS115: Invitrogen.

[0052] Cellulase (SPE-017): 3500U / g, summer enzyme.

[0053] Pectinase (SPE-006): 10000U / g, summer enzyme.

[0054] Example 1

[0055] A production and processing method of an asparagus fermented beverage, the specific steps of the production and processing method are as follows:

[0056] S1: preparing asparagus juice: washing, cutting, blanching, draining, cooling and beating fresh asparagus to obtain asparagus juice, wherein the blanching temperature is 95°C for 5 minutes, the beating condition is 7000 rpm for 2 minutes, and the solid-liquid ratio is 1:1;

[0057] S2: Enzymatic hydrolysis: Add 0.1% citric acid (m / v, g / mL) and 0.5% (m / v, g / mL) cellulase and pectinase (mass ratio of 1:1) relative to the volume of the asparagus juice obtained in S1, stir evenly, and after enzymatic hydrolysis at 70°C for 1h, keep at 121°C for 15 minutes to inactivate the enzyme;

[0058] S3: Fermentation: 2% glucose (m / v, g / mL), 2% sucrose (m / v, g / mL) and 2% skim milk powder (m / v, g / mL) were added to the solution after enzymatic hydrolysis of S2, and sterilized at 121°C for 15 minutes. After cooling, the strain was activated for three generations, and 1 ml of initial concentration of 1×10 4 CFU / mL of Lactobacillus rhamnosus and 1×10 5 CFU / mL Kluyveromyces marxianus to each 100mL of enzymatic hydrolysate, and fermentation was carried out at 30°C, 200RPM, and fermentation lasted for 48 hours;

[0059] S4: Centrifugation: The fermentation broth after S3 fermentation was centrifuged at 6000 RPM for 5 minutes, and the supernatant was removed;

[0060] S5: Filtration: Filter the asparagus fermentation supernatant obtained in S4 (0.22 μm) to obtain a filtrate;

[0061] S6: Preparation: Add 10% (m / v, g / mL) white sugar to the filtrate obtained in S5, and fully dissolve and mix;

[0062] S7: Sterilization: The asparagus fermented liquid mixed in S6 is introduced into the sterilization tank, and the asparagus fermented liquid is heated to 130° C. and subjected to instantaneous sterilization treatment for 4 seconds. After sterilization, the asparagus fermented liquid is introduced into the filling equipment for aseptic filling to obtain a finished asparagus fermented beverage.

[0063] Comparative Example 1

[0064] The only difference from Example 1 is that the bacterial strain addition and fermentation process are omitted in step S3, and other parameters and conditions are the same as those in Example 1.

[0065] Comparative Example 2

[0066] The only difference from Example 1 is that the Kluyveromyces marxianus in step S3 is replaced by Pichia pastoris, and the other parameters and conditions are the same as those in Example 1.

[0067] Comparative Example 3

[0068] The only difference from Example 1 is that only Pichia pastoris is used in step S3, and Lactobacillus rhamnosus is not added. Other parameters and conditions are the same as those in Example 1.

[0069] Comparative Example 4

[0070] The only difference from Example 1 is that only Kluyveromyces marxianus is used in step S3, and Lactobacillus rhamnosus is not added. Other parameters and conditions are the same as those in Example 1.

[0071] Comparative Example 5

[0072] The only difference from Example 1 is that in step S3, only Lactobacillus rhamnosus is used, and Kluyveromyces marxianus is not added. Other parameters and conditions are the same as those in Example 1.

[0073] Results Analysis

[0074] The components of the fermented asparagus beverages prepared in Example 1 and Comparative Examples 1 to 5 were determined, and the results are shown in Table 1:

[0075] Table 1. Content of flavor substances in asparagus fermented beverages prepared in Examples and Comparative Examples

[0076] Unfermented (blank) Fermentation process Number of flavor substances 37 81

[0077] The asparagus beverage before fermentation (Comparative Example 1) and after fermentation was measured by liquid chromatography / mass spectrometry. The results showed that more types of flavor substances were produced after fermentation, including: vinyl formate (0.1 mg / mL), methyl acetate (0.56 mg / mL), ethyl propionate (0.39 mg / mL), n-propyl acetate (0.16 mg / mL), ethyl butyrate (3.4 mg / mL), isobutyl acetate (0.17 mg / mL) and other lipid aroma-producing substances.

[0078] Table 2. Determination of γ-aminobutyric acid content in asparagus fermented beverages prepared in Example 1 and Comparative Examples 1 to 5

[0079]

[0080]

[0081] As shown in Table 2, the γ-aminobutyric acid content in the fermentation broth of Lactobacillus rhamnosus, Kluyveromyces marxianus and the combination of these two strains is significantly higher than that of the blank group (Comparative Example 1), while the γ-aminobutyric acid content after Pichia pastoris fermentation is significantly lower than that of the blank group, indicating that the growth and metabolism of Pichia pastoris consumes free γ-aminobutyric acid. Comparative Example 4 only uses Kluyveromyces marxianus for fermentation. Compared with the blank group (Comparative Example 1), γ-aminobutyric acid increases, and the description of Kluyveromyces marxianus strains does not clearly state that the strain can produce γ-aminobutyric acid. The reason for this analysis may be that the autolysis of Kluyveromyces marxianus occurs in the late fermentation period, resulting in an increase in free amino acids (including γ-aminobutyric acid). Taking into account the results of the three single-bacteria fermentations and the combined fermentations of the three strains, the γ-aminobutyric acid produced by the combined fermentation of Lactobacillus rhamnosus and Kluyveromyces marxianus was the highest. It can be preliminarily inferred that the two bacteria played a coordinated role under the conditions of the combined fermentation of this embodiment. Lactobacillus rhamnosus may limit the growth rate of Kluyveromyces marxianus to some extent and slow down its autolysis rate, but overall the effect of improving the flavor and increasing the yield of γ-aminobutyric acid was achieved.

[0082] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for producing and processing an asparagus fermented beverage, characterized in that: The production and processing method specifically comprises the following steps: S1: preparing asparagus juice: washing, blanching, draining, cooling, cutting and beating fresh asparagus to obtain asparagus juice; S2: Enzymatic hydrolysis: adding citric acid, cellulase and pectinase to the asparagus juice obtained in S1, performing enzymatic hydrolysis at 50-70°C, and then inactivating the enzymes to obtain an enzymatic hydrolyzate; S3: Fermentation: Glucose, sucrose and skim milk powder are added to the enzymatic hydrolysate obtained in S2, sterilized, cooled, and then Lactobacillus rhamnosus and Kluyveromyces marxianus are added, and fermentation is carried out at 27-37°C and 100-200RPM for 48-72 hours; S4: Centrifugation: Centrifuge the fermentation broth after S3 fermentation and take the supernatant; S5: Filtration: filtering the asparagus fermentation supernatant obtained in S4 to obtain a filtrate; S6: Preparation: Add white sugar to the filtrate obtained in S5, and fully dissolve and mix; S7: Sterilization: The asparagus fermented liquid mixed in S6 is introduced into a sterilization tank for sterilization, and then introduced into a filling device for aseptic filling to obtain a finished asparagus fermented beverage.

2. The production and processing method according to claim 1, characterized in that: The beating conditions are 2000-7000 rpm, lasting for 0.5-2 minutes; the solid-liquid ratio during the beating is 1:1-1:

50.

3. The production and processing method according to claim 1, characterized in that: In step S2, the amount of citric acid added is 0.1-0.3% (m / v, g / mL) relative to the original asparagus juice.

4. The production and processing method according to claim 1, characterized in that: In step S2, the amount of cellulase and pectinase added is 0.1-0.5% (m / v, g / mL) of the original asparagus juice, wherein the mass ratio of cellulase to pectinase is 5:1-1:

5.

5. The production and processing method according to claim 1, characterized in that: The initial concentration of Lactobacillus rhamnosus was 1×10 4 ~1×10 6 CFU / mL, add 1mL of bacterial solution to every 100mL of enzymatic hydrolysate.

6. The production and processing method according to claim 1, characterized in that: In step S3, the initial concentration of Kluyveromyces marxianus was 1×10 5 ~1×10 7 CFU / mL, add 1mL of bacterial solution to every 100mL of enzymatic hydrolysate.

7. The production and processing method according to claim 1, characterized in that: In step S6, the amount of white sugar added is 8-12% of the filtrate (m / v, g / mL).

8. The fermented asparagus beverage obtained by the processing method according to any one of claims 1 to 7.

9. A method for increasing the content of γ-aminobutyric acid in an asparagus fermented beverage, characterized in that: The method comprises the following steps: S1: preparing asparagus juice: washing, blanching, draining, cooling, cutting and beating fresh asparagus to obtain asparagus juice; S2: Enzymatic hydrolysis: adding citric acid, cellulase and pectinase to the asparagus juice obtained in S1, performing enzymatic hydrolysis at 50-70°C, and then inactivating the enzymes to obtain an enzymatic hydrolyzate; S3: Fermentation: Glucose, sucrose and skim milk powder are added to the enzymatic hydrolysate obtained in S2, sterilized, cooled, and then Lactobacillus rhamnosus and Kluyveromyces marxianus are added, and fermentation is carried out at 27-37°C and 100-200RPM for 48-72 hours; S4: Centrifugation: Centrifuge the fermentation broth after S3 fermentation and take the supernatant; S5: Filtration: filtering the asparagus fermentation supernatant obtained in S4 to obtain a filtrate; S6: Preparation: Add white sugar to the filtrate obtained in S5, and fully dissolve and mix; S7: Sterilization: The asparagus fermented liquid mixed in S6 is introduced into a sterilization tank for sterilization, and then introduced into a filling device for aseptic filling to obtain a finished asparagus fermented beverage.

10. Use of the production and processing method of fermented asparagus beverage according to any one of claims 1 to 7 in the deep processing of asparagus.

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