Method for preparing fig beverage through lactobacillus plantarum

Abstract

The invention provides a method for preparing a fig beverage through lactobacillus plantarum, which comprises the following steps: mixing fig powder and bread flour in proportion, adding purified water according to a mass ratio, uniformly mixing, performing hot bath extraction, after cooling, inoculating a saccharomycetes leavening agent according to an inoculation amount, inoculating a lactobacillus plantarum leavening agent according to an inoculation amount, and performing fermentation, so as to obtain the fig beverage. And after fermentation, filtering, pasteurizing the filtrate, and cooling to obtain the fig beverage finished product. The method has the advantages that resources are saved, and the contents of tartaric acid, lactic acid and acetic acid in the fig beverage are increased; the content of alcohol substances in the fig beverage is reduced, and the content of aldehyde substances is increased.

Description

Technical Field

[0001] The invention relates to a method for preparing a fig beverage by using Lactobacillus plantarum. Background Art

[0002] Figs belong to the Morus family. They have a unique flavor and are rich in polyphenols, polysaccharides, organic acids and other compounds. Related studies have also shown that figs have the potential to resist oxidation, fight cancer, regulate blood lipids, and lower blood sugar. They can be regarded as a high-value medicinal and edible resource. However, my country's deep-processed fig products are not abundant enough at present, so it is necessary to develop high-value-added products using figs as raw materials.

[0003] During the production process of toast bread, for taste and consumer preference considerations, a part of the bread is usually cut off and discarded on both sides, which is a huge waste for baking companies. Summary of the invention

[0004] In view of the above problems, the present invention provides a method for preparing a fig beverage by using Lactobacillus plantarum.

[0005] The purpose of the invention is achieved through the following scheme: a method for preparing a fig beverage by using Lactobacillus plantarum,

[0006] Fig powder and bread crumbs are mixed in proportion, purified water is added in a mass ratio, the mixture is evenly mixed, the mixture is extracted in a hot water bath, the mixture is cooled, yeast starter is inoculated, plant lactobacillus starter is inoculated, the mixture is fermented, the filtrate is filtered after fermentation, the filtrate is pasteurized, and the finished fig beverage is obtained after cooling.

[0007] Further, fig powder and bread crumbs were mixed in a mass ratio of 1:4, and then purified water was added in a mass ratio of 1:20. After mixing evenly, the mixture was immersed in a water bath at 90° C. for 4 h. When the mixture was cooled to 30° C., a yeast starter was inoculated at a volume fraction of 3%, and a Lactobacillus plantarum starter was inoculated at a volume fraction of 6% with a volume fraction of 1*10 8 CFU / mL, fermented at 30°C for 48h, filtered and the filtrate was pasteurized at 90°C for 15min, and cooled to obtain the finished fig beverage.

[0008] Furthermore, Lactobacillus plantarum was deposited in the General Microbiology Center of China National Microbiological Culture Collection Administration on June 18, 2020, with the deposit number: CGMCC NO.20101.

[0009] Furthermore, bread crumbs are made from bread scraps: the bread scraps are placed in an oven and baked at an upper temperature of 175° C. and a lower temperature of 150° C., and the baked bread scraps are ground into powder to obtain bread crumbs.

[0010] Further, 6 g of Angel wine yeast was weighed, dissolved with 30 mL of 30° C. warm water and shaken well, and allowed to stand at 30° C. for 10 min to obtain a yeast starter.

[0011] Furthermore, Lactobacillus plantarum was inoculated into MRS solid medium, cultured at 37°C for 24 h, and then inoculated into MRS liquid medium, cultured at 37°C for 24 h, centrifuged for 10 min, 8000 r / min, 4°C, and the precipitate was washed twice with sterile saline and the bacterial solution concentration was adjusted to 1×10 8 CFU / mL, and obtain Lactobacillus plantarum fermentation agent.

[0012] The invention has the advantages of saving resources, increasing the contents of tartaric acid, lactic acid and acetic acid in the fig beverage, reducing the content of alcohol substances in the fig beverage and increasing the content of aldehyde substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a graph showing the physical and chemical indicators and sensory scores of fig beverages fermented with different lactic acid bacteria.

[0014] Figure 2 This is the correlation analysis result of Lactobacillus plantarum fermented fig beverage.

[0015] Figure 3 This is a graph showing the effect of Lactobacillus plantarum D1 on flavor substances. DETAILED DESCRIPTION

[0016] The following examples are provided for a better understanding of the present invention, but are not intended to limit the best mode of implementation, nor to limit the content and protection scope of the present invention. Any product identical or similar to the present invention obtained by anyone under the inspiration of the present invention or by combining the features of the present invention with other prior arts shall fall within the protection scope of the present invention.

[0017] If the specific production steps or conditions are not specified in the examples, the conventional production steps or conditions described in the literature in the field can be used. If the raw materials or instruments used do not specify the manufacturer, they are all conventional raw materials or instruments that can be purchased commercially.

[0018] Example 1, see attached Figure 1-3 , a method for preparing a fig beverage by using Lactobacillus plantarum,

[0019] Fig powder and bread crumbs are mixed in proportion, purified water is added in a mass ratio, the mixture is evenly mixed, the mixture is extracted in a hot water bath, the mixture is cooled, yeast starter is inoculated, plant lactobacillus starter is inoculated, the mixture is fermented, the filtrate is filtered after fermentation, the filtrate is pasteurized, and the finished fig beverage is obtained after cooling.

[0020] A method for preparing a fig beverage by using plant lactobacillus comprises the following steps: mixing fig powder and bread crumbs in a mass ratio of 1:4, adding purified water in a mass ratio of 1:20, mixing evenly, extracting in a water bath at 90° C. for 4 hours, and when cooled to 30° C., inoculating a yeast starter in an inoculation amount of 3% by volume, inoculating a plant lactobacillus starter in an inoculation amount of 6% by volume, and then inoculating 1*10 8 CFU / mL, fermented at 30°C for 48h, filtered and the filtrate was pasteurized at 90°C for 15min, and cooled to obtain the finished fig beverage.

[0021] A method for preparing a fig beverage by using Lactobacillus plantarum, Lactobacillus plantarum was deposited in the General Microbiological Center of the China Microbiological Culture Collection Administration on June 18, 2020, with the deposit number: CGMCC NO.20101. The deposit certificate has been disclosed in the existing patent 202211209044.6. Its gene sequence is as follows

[0022] AGGACGAACGCTGGCGGCGTGCCTAATACATGCAAGTCGAACGAACTCTGGTATTGATTGGTG

[0023] CTTGCATCATGATTTACATTTGAGTGAGTGGCGAACTGGTGAGTAACACGTGGGAAACCTGCC

[0024] CAGAAGCGGGGGATAACACCTGGAAACAGATGCTAATACCGCATAACAACTTGGACCGCATGG

[0025] TCCGAGCTTGAAAGATGGCTTCGGCTATCACTTTTGGATGGTCCCGCGGCGTATTAGCTAGAT

[0026] GGTGGGGTAACGGCTCACCATGGCAATGATACGTAGCCGACCTGAGAGGGTAATCGGCCACAT

[0027] TGGGACTGAGACACGGCCCAAACTCCTACGGGAGGCAGCAGTAGGGAATCTTCCACAATGGAC

[0028] GAAAGTCTGATGGAGCAACGCCGCGTGAGTGAAGAAGGGTTTCGGCTCGTAAAACTCTGTTGT

[0029] TAAAGAAGAACATATCTGAGAGTAACTGTTCAGGTATTGACGGTATTTAACCAGAAAGCCACG

[0030] GCTAACTACGTGCCAGCAGCCGCGGTAATACGTAGGTGGCAAGCGTTGTCCGGATTTATTGGG

[0031] CGTAAAGCGAGCGCAGGCGGTTTTTTAAGTCTGATGTGAAAGCCTTCGGCTCAACCGAAGAAG

[0032] TGCATCGGAAACTGGGAAACTTGAGTGCAGAAGAGGACAGTGGAACTCCATGTGTAGCGGTGA

[0033] AATGCGTAGATATATGGAAGAACACCAGTGGCGAAGGCGGCTGTCTGGTCTGTAACTGACGCT

[0034] GAGGCTCGAAAGTATGGGTAGCAAACAGGATTAGATACCCTGGTAGTCCATACCGTAAACGAT

[0035] GAATGCTAAGTGTTGGAGGGTTTCCGCCCTTCAGTGCTGCAGCTAACGCATTAAGCATTCCGC

[0036] CTGGGGAGTACGGCCGCAAGGCTGAAACTCAAAGGAATTGACGGGGGCCCGCACAAGCGGTGG

[0037] AGCATGTGGTTTAATTCGAAGCTACGCGAAGAACCTTACCAGGTCTTGACATACTATGCAAAT

[0038] CTAAGAGATTAGACGTTCCCTTCGGGGACATGGATACAGGTGGTGCATGGTTGTCGTCAGCTC

[0039] GTGTCGTGAGATGTTGGGTTAAGTCCCGCAACGAGCGCAACCCTTATTATCAGTTGCCAGCAT

[0040] TAAGTTGGGCACTCTGGTGAGACTGCCGGTGACAAACCGGAGGAAGGTGGGGATGACGTCAAA

[0041] TCATCATGCCCCTTATGACCTGGGCTACACACGTGCTACAATGGATGGTACAACGAGTTGCGA

[0042] ACTCCGAGAGTAAGCTAATCTCTTAAAGCCATTCTCAGTTCGGATTGTAGGCTGCAACTCGC

[0043] CTACATGAAGTCGGAATCGCTAGTAATCGCGGATCAGCATGCCGCGGTGAATACGTTCCCGGG

[0044] CCTTGTACACACCGCCCGTCACACCATGAGAGTTTGTAACACCCAAAGTCGGTGGGGTAACCT

[0045] TTTAGGAACCAGCCGCCTAAGGTGGGACAGATGATTAGGGTGAA

[0046] A method for preparing a fig beverage by using plant lactobacillus. The bread crumbs are made from bread scraps. The bread scraps are placed in an oven and baked at an upper temperature of 175°C and a lower temperature of 150°C. The baked bread scraps are powdered to obtain bread crumbs.

[0047] A method for preparing a fig beverage by using Lactobacillus plantarum comprises the following steps: weighing 6 g of Angel wine yeast, dissolving it with 30 mL of 30°C warm water, shaking it well, and standing it at 30°C for 10 minutes to obtain a yeast starter.

[0048] A method for preparing a fig beverage by using Lactobacillus plantarum, comprising inoculating Lactobacillus plantarum into an MRS solid culture medium, culturing at 37°C for 24 hours, inoculating into an MRS liquid culture medium, culturing at 37°C for 24 hours, centrifuging for 10 minutes, 8000 r / min, 4°C, washing the precipitate twice with sterile saline, and adjusting the bacterial solution concentration to 1×10 8 CFU / mL, and obtain Lactobacillus plantarum fermentation agent.

[0049] A method for preparing a fig beverage by using Lactobacillus plantarum, and determination of physical and chemical indicators:

[0050] Total acid: Determine the total acid content by pH potentiometric titration with reference to GB / T12456-2008 “National Food Safety Standard - Determination of Total Acid in Foods”.

[0051] Total sugar: Pipette 5 mL of fig drink, centrifuge at 12000 r / min for 10 min, take the supernatant and use the sulfuric acid phenol method to determine the total sugar content.

[0052] Reducing sugar: Pipette 5 mL of fig drink, centrifuge at 12000 r / min for 10 min, take the supernatant and use the dinitrosalicylic acid method to determine the reducing sugar content.

[0053] pH: measured using a pH meter.

[0054] Sugar content: measured using a sugar content meter.

[0055] Sensory evaluation: Ten trained judges conducted a sensory evaluation of the fig drink from four perspectives: color, flavor, taste, and texture.

[0056] Table 1 Sensory evaluation table

[0057]

[0058] Determination of organic acid content

[0059] Weigh 10 mg of malic acid, citric acid, tartaric acid, succinic acid, fumaric acid (fig), lactic acid, and acetic acid respectively and transfer to a 10 mL volumetric flask, make up to volume with ultrapure water, and then dilute to standard solutions of different concentrations, filter through a 0.45 μm microporous membrane, and transfer to a sample injection bottle for testing. Take 5 mL of fig drink, centrifuge at 12000 r / min for 10 min, take the supernatant, filter through a 0.45 μm microporous membrane, and transfer to a sample injection bottle for testing.

[0060] HPLC chromatographic conditions: chromatographic column: CAPCELL PAK ADME-HR S5 (4.6 mm×150 mm); mobile phase: 0.2% (V / V) phosphoric acid aqueous solution; flow rate: 1.0 mL / min; column temperature: 35°C; detection wavelength: 220 nm; injection volume: 10 μL.

[0061] Determination of Volatile Components in Beverages by SPME-GC-MS

[0062] The flavor of the beverage was characterized by headspace solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).

[0063] 10g of beverage was added to the solid phase extraction bottle, stirred at 55℃ for 30min, and then the extraction needle was inserted for enrichment for 45min before analysis. The gas chromatography carrier gas was high-purity helium with a flow rate of 1.0mL / min. The temperature program was 35℃ for 1min, then heated to 220℃ at 3℃ / min and kept for 10min, and finally heated to 240℃ at 20℃ / min and kept for 5min. The mass spectrometry ion source temperature, interface temperature, and quadrupole temperature were 230℃, 240℃, and 150℃, respectively. The electron energy was 70eV, the ionization mode was EI, and the scanning mass range was m / z 33-500.

[0064] Data processing

[0065] Data are expressed as mean ± standard deviation. Graphpad Prism 8.0 software (Graphpad Software, USA) was used for statistical analysis, and Origin 2024 software was used for image drawing.

[0066] Selection of lactic acid bacteria for fermentation

[0067] Different lactic acid bacteria are used to replace Lactobacillus plantarum D1 in the preparation process of the fig beverage product.

[0068] like Figure 1 A and Figure 1 As shown in E, there was no significant difference in the total sugar content and sugar content of fig beverages prepared by different lactic acid bacteria (P>0.05), and the ranges of the two were 8.53-9.573 g / L and 1.17-1.3°Brix, respectively. Figure 1 B. The addition of Lactobacillus fermentum TS0101, Lactococcus lactis subsp. lactis PY1401, Lactobacillus sakei LZ217, and Pediococcus pentosaceus PY0101 strains significantly increased the reducing sugar content in the fig beverage (P<0.05). The metabolism of lactic acid bacteria converted polysaccharides into reducing sugars. However, the addition of Lactobacillus rhamnosus S0111, Lactobacillus paracasei R2201, and Lactobacillus plantarum D1 strains caused a significant decrease in the reducing sugar content (P<0.05). The three lactic acid bacteria used reducing sugars as carbon sources to metabolize sugars to produce organic acids such as lactic acid. The total acid content of the fig beverage, such as Figure 1 The changes in C also confirmed the above speculation. It can be found that the total acid content of fig beverages added with S0111, R2201, and D1 strains increased significantly (P<0.05). The results of correlation analysis are as follows Figure 2It also shows that the total acid content of fig beverage is significantly negatively correlated with the reducing sugar content (R=-0.74, P<0.05). Among them, the total acid content of fig beverage added with plant lactobacillus D1 strain is the highest, reaching 4.46±0.08g / L, and the reducing sugar content consumed by this strain is also the highest. The highest sensory score is the fig beverage added with D1 strain, with a score of 81.10±3.00. Correlation analysis shows that the sensory score is mainly significantly positively correlated with the total acid of fig beverage (R=0.83, P<0.05) and significantly negatively correlated with pH (R=-0.85, P<0.05). This result shows that the acid production ability of lactic acid bacteria is an important indicator of whether it can be applied to beverage production. Therefore, plant lactobacillus D1 was selected for subsequent research.

[0069] Study on the Metabolism of Organic Acids in Lactobacillus plantarum D1

[0070] The changes in organic acid content of the fig beverage after 24h fermentation by Lactobacillus plantarum D1 are shown in Table 2, wherein the main organic acids are tartaric acid, malic acid, lactic acid, acetic acid, citric acid, and succinic acid. Lactobacillus plantarum D1 can increase the contents of tartaric acid, lactic acid, and acetic acid in the fig beverage, which are 41.49±3.85, 3196.35±5.55, and 233.64±0.98 μg / mL, respectively, which are 467.27%, 245.03%, and 114.88% higher than those in the blank group, respectively.

[0071] The increase in lactic acid content in fig drinks is related to the fermentation of lactic acid bacteria to decompose sugar or convert citric acid and malic acid. Most lactobacilli can directly convert malic acid into lactic acid through a malo-lactic enzyme, and can also metabolize citric acid to produce lactic acid, diacetyl, acetylacetone and acetic acid. In addition, succinic acid can also produce acetic acid when oxidized by pyruvic acid in carbon metabolism. This is the reason why malic acid, citric acid and succinic acid in fig drinks all decreased to varying degrees after adding lactic acid bacteria.

[0072] Table 2 Changes in organic acid content of fig beverages without lactic acid bacteria and with D1 fermentation (μg / mL)

[0073] Not added D1 tartaric acid 7.31±0.88 41.49±3.85 Malic Acid 105.44±0.29 78.10±9.96 lactic acid 926.39±5.61 3196.35±5.55 Acetic acid 108.73±1.95 233.64±0.98 Citric Acid 817.15±18.37 43.93±2.82 Succinic acid 368.50±21.50 118.40±7.75

[0074] Effects of Lactobacillus plantarum D1 on flavor substances

[0075] like Figure 3As shown in the figure, alkanes, alkenes, acids, ketones, alcohols, aldehydes, esters, aromatics, phenols and other substances were detected in fig beverages. After adding lactic acid bacteria, the flavor composition of fig beverages changed. In fig beverages without lactic acid bacteria, alcohols, phenols and aldehydes are the main flavor substances, accounting for 30.18%, 14.05% and 10.49% respectively. Adding plant lactobacillus D1 can reduce the content of alcohol substances and increase the content of aldehyde substances in fig beverages. Its flavor substances are mainly aldehydes. 16 aldehyde substances were detected, including 2,6-dimethylbenzaldehyde, benzaldehyde, furfural, acetaldehyde, coconut aldehyde, etc., accounting for 31.98%. Alcohol substances, the content of alcohols and phenols is close to and second only to aldehydes, accounting for 15.50% and 13.04% respectively. Ethanol and 2,6-di-tert-butylphenol are the main alcohols and phenols. In addition, acids, aromatics and ketones accounted for 7.38%, 4.85% and 1.25% respectively.

[0076] Fig beverage can significantly increase the total acid content and sensory evaluation score after being co-fermented with plant lactobacillus D1 and yeast for 24 hours. Plant lactobacillus D1 can increase the content of tartaric acid, lactic acid, and acetic acid, which are 41.49±3.85, 3196.35±5.55, and 233.64±0.98μg / mL, respectively. Its volatile substances are mainly aldehydes, including 2,6-dimethylbenzaldehyde, benzaldehyde, furfural, acetaldehyde, coconut aldehyde, etc., accounting for 31.98%. Alcohol substances, the content of alcohols and phenols is close to and second only to aldehydes, accounting for 15.50% and 13.04% respectively. Ethanol and 2,6-di-tert-butylphenol are the main alcohols and phenols. In addition, the proportions of acids, aromatics, and ketones also reached 7.38%, 4.85%, and 1.25%.

[0077] The above-mentioned embodiments only express several implementation methods of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the invention patent. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention. Therefore, the protection scope of the patent of the present invention shall be based on the attached claims.

Claims

1. A method for preparing a fig beverage by using Lactobacillus plantarum, characterized in that: Fig powder and bread crumbs are mixed in proportion, purified water is added in a mass ratio, the mixture is evenly mixed, the mixture is extracted in a hot water bath, the mixture is cooled, yeast starter is inoculated, plant lactobacillus starter is inoculated, the mixture is fermented, the filtrate is filtered after fermentation, the filtrate is pasteurized, and the finished fig beverage is obtained after cooling.

2. A method for preparing a fig beverage by using Lactobacillus plantarum according to claim 1, characterized in that: Fig powder and bread crumbs were mixed in a mass ratio of 1:4, and then pure water was added in a mass ratio of 1:

20. After mixing evenly, the mixture was extracted in a water bath at 90°C for 4 hours. When the mixture was cooled to 30°C, yeast starter was inoculated at a volume fraction of 3%, and plant lactobacillus starter was inoculated at a volume fraction of 6% with 1*10 8 CFU / mL, fermented at 30°C for 48h, filtered and the filtrate was pasteurized at 90°C for 15min, and cooled to obtain the finished fig beverage.

3. A method for preparing a fig beverage by using Lactobacillus plantarum according to claim 1, characterized in that: Lactobacillus plantarum was deposited in the General Microbiology Center of China Microorganism Culture Collection Administration on June 18, 2020, with the deposit number: CGMCC NO.20101.

4. A method for preparing a fig beverage by using Lactobacillus plantarum according to claim 1, characterized in that: Bread crumbs are made from bread scraps: the bread scraps are placed in an oven and baked at an upper temperature of 175°C and a lower temperature of 150°C, and the baked bread scraps are ground into powder to obtain bread crumbs.

5. A method for preparing a fig beverage by using Lactobacillus plantarum according to claim 1, characterized in that: Weigh 6 g of Angel Wine Yeast, dissolve it in 30 mL of 30°C warm water and shake well, then let it stand at 30°C for 10 min to obtain a yeast starter.

6. A method for preparing a fig beverage by using Lactobacillus plantarum according to claim 1, characterized in that: Plant Lactobacillus was inoculated into MRS solid medium, cultured at 37°C for 24 h, then inoculated into MRS liquid medium, cultured at 37°C for 24 h, centrifuged for 10 min, 8000 r / min, 4°C, and the precipitate was washed twice with sterile saline and the bacterial solution concentration was adjusted to 1×10 8 CFU / mL, and obtain Lactobacillus plantarum fermentation agent.

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