A kind of hawthorn fermented liquid and preparation method thereof

Abstract

The present invention provides a hawthorn fermented liquid and a preparation method thereof, the preparation method comprising the following steps: (1) pre-treating hawthorn to obtain a hawthorn base material; (2) mixing sugar and the hawthorn base material obtained in step (1) for candied fermentation, and performing enzymolysis and sterilization after dilution to obtain a hawthorn fermented base material; (3) mixing bacteria and the hawthorn fermented base material obtained in step (2) for inoculation and fermentation, and then sequentially performing solid-liquid separation and filtration to obtain the hawthorn fermented liquid. The preparation method provided by the present invention can improve the problem of sour taste of hawthorn fermented liquid, and further increase the content of prebiotics in hawthorn fermented liquid, so that it has functional value; in addition, the hawthorn fermented liquid does not contain any chemical reagents such as flavors, pigments, preservatives, etc., and is a natural green beverage flavoring agent.

Description

Technical Field

[0001] The invention belongs to the technical field of fermentation engineering, and particularly relates to a hawthorn fermentation liquid and a preparation method thereof. Background Art

[0002] Hawthorn, also known as mountain red, red claws, and sour hawthorn, is a deciduous shrub or small tree belonging to the genus Crataegus in the Rosaceae family. Hawthorn trees can reach a height of 3 to 6 meters. They bloom in spring and bear fruit in autumn. When ripe, the fruit is bright red and tastes sweet and sour. It is rich in nutrients and bioactive substances, mainly including: (1) Various organic acids: hawthorn acid, citric acid, malic acid, etc., which give it a sour and refreshing taste, help increase appetite and promote digestion; (2) Flavonoids: such as hawthorn flavonoids, have good antioxidant, anti-inflammatory, and anti-atherosclerosis effects; (3) Vitamin C: rich in content, helps to enhance immunity, whiten skin, and promote iron absorption; (4) Minerals: Contains various mineral elements such as potassium, calcium, magnesium, and iron; (5) Pectin and dietary fiber: Help improve intestinal function and prevent constipation and cardiovascular diseases.

[0003] Hawthorn has important medicinal value in traditional Chinese medicine theory. For example, it helps to improve indigestion, especially for the digestion of meat. It can promote qi circulation and disperse blood stasis: it is used to treat chest and abdominal pain, irregular menstruation and other symptoms caused by qi stagnation and blood stasis. It can help to lower blood lipids and has a certain effect on the prevention and auxiliary treatment of hyperlipidemia. Modern research shows that hawthorn extract has antioxidant, anti-aging, cardiovascular protection, and immunity enhancement effects.

[0004] There are many kinds of hawthorn processed products on the market, including hawthorn slices, hawthorn cakes, hawthorn sauce, candied hawthorn, fruit danpi, hawthorn cakes, canned hawthorn, hawthorn wine, hawthorn vinegar, hawthorn juice, hawthorn candy, etc., more than 10 kinds. Its processed products are rich in nutrition, bright in color, sweet and sour, rich in fruit fragrance, and have special flavor. However, due to the high organic acid content of hawthorn, and mainly citric acid, the sour taste is not soft enough. Most products need to add a large amount of sugar and other additives during processing to balance their taste, which not only increases the cost, but also restricts the consumption of people with different physiques, affecting the production and processing of hawthorn. In addition, since hawthorn itself is very sour, there are few lactic acid bacteria that can use hawthorn for fermentation, so there are few lactic acid bacteria fermented hawthorn products on the market.

[0005] In summary, the current development of hawthorn is relatively simple, usually removing water from hawthorn to make dried fruit food, while hawthorn juice is rarely used in actual production due to its sour taste and difficulty in processing. Therefore, it is necessary to provide a hawthorn fermented liquid with a soft taste and functional value to meet market demand. Summary of the invention

[0006] In view of the deficiencies of the prior art, the object of the present invention is to provide a hawthorn fermented liquid and a preparation method thereof. The preparation method provided by the present invention can improve the problem of the sour taste of the hawthorn fermented liquid, and further increase the content of prebiotics in the hawthorn fermented liquid, so that it has functional value; in addition, the hawthorn fermented liquid does not contain any chemical reagents such as flavors, pigments, preservatives, etc., and is a natural green beverage flavoring agent.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing a hawthorn fermented liquid, the preparation method comprising the following steps:

[0009] (1) pre-treating hawthorn to obtain a hawthorn base material;

[0010] (2) mixing the sugar and the hawthorn base material obtained in step (1) to perform candied fermentation treatment, and then performing enzymatic hydrolysis and sterilization treatment after dilution treatment to obtain a hawthorn fermented base material;

[0011] (3) The mixed strains and the hawthorn fermentation base material obtained in step (2) are inoculated and fermented, and then solid-liquid separation and filtration are performed in sequence to obtain the hawthorn fermentation liquid.

[0012] The present invention reduces the sour taste and bad flavor of hawthorn itself through sugar pickling fermentation and enzymatic hydrolysis, and then converts the irritating acid in hawthorn into mild acid through inoculation fermentation, thereby further improving the overall mildness of the fermentation liquid; in addition, the present invention can shear fructose into prebiotics such as oligofructose through enzymatic hydrolysis, thereby further improving the functional value of the obtained fermentation liquid.

[0013] As a preferred technical solution of the present invention, the pretreatment in step (1) includes salt water soaking, cleaning, de-nucleation and crushing in sequence.

[0014] It is worth noting that the salt water soaking is to soak the hawthorn fruit in highly saturated salt water, the purpose of which is to further clean the hawthorn skin and sterilize it to a slight extent.

[0015] As a preferred technical solution of the present invention, the sugar in step (2) includes type A sugar or a combination of type A sugar and type B sugar.

[0016] Preferably, the type A sugar includes any one of soft white sugar, granulated sugar, yellow rock sugar or monocrystalline rock sugar, or a combination of at least two of them. Typical but non-limiting combinations include: a combination of soft white sugar and granulated sugar, a combination of yellow rock sugar and monocrystalline rock sugar, a combination of soft white sugar, granulated sugar and yellow rock sugar, a combination of white granulated sugar, yellow rock sugar and monocrystalline rock sugar, or a combination of soft white sugar, granulated sugar, yellow rock sugar and monocrystalline rock sugar.

[0017] Preferably, the mass ratio of type A sugar to hawthorn base is 1:0.1-10, for example, 1:0.1, 1:0.4, 1:0.8, 1:1, 1:3, 1:7 or 1:10, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0018] Preferably, the B-type sugar includes monk fruit and / or stevia.

[0019] Preferably, the added amount of the type B sugar is 1‰ to 1% of the total weight of the hawthorn fermented base, for example, it can be 1‰, 5‰, 10‰, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9% or 1%, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0020] In the present invention, sugar and hawthorn base material are mixed to achieve candied fermentation treatment to reduce the sour taste and bad flavor of hawthorn itself; if the amount of sugar added is too much, the characteristic flavor of hawthorn will be diluted; if the amount of sugar added is too little, the sour taste of hawthorn cannot be completely treated;

[0021] In addition, the type B sugar is a low-sugar product, which can mask the inherent herbal flavor of primary agricultural products to a certain extent after fermentation. It can improve the original flavor of hawthorn while reducing the sugar content, further meeting the market demand for low-sugar products.

[0022] As a preferred technical solution of the present invention, the time for the sugar pickling fermentation treatment in step (2) is 1 to 7 days, for example, it can be 1 day, 2 days, 3 days, 4 days, 5 days, 6 days or 7 days, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0023] Preferably, the temperature of the sugar pickling fermentation treatment in step (2) is 4-30°C, for example, 4°C, 5°C, 10°C, 15°C, 20°C, 25°C or 30°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0024] Preferably, the solvent used in the dilution treatment in step (2) includes water.

[0025] Preferably, the dilution multiple in step (2) is 1 to 10 times, for example, 1, 2, 4, 6, 8 or 10 times, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0026] It is worth noting that the purpose of the dilution treatment in step (2) of the present invention is to reduce the influence of osmotic pressure on the subsequent fermentation process of the strains, and to facilitate the complete mixing of the strains and the fermentation base.

[0027] As a preferred technical solution of the present invention, the enzyme used in the enzymatic treatment in step (2) includes fructose cleaving enzyme.

[0028] Preferably, the amount of the fructose shearing enzyme is 0.01-0.5wt%, for example, it can be 0.01wt%, 0.05wt%, 0.1wt%, 0.2wt%, 0.3wt%, 0.4wt% or 0.5wt%, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0029] Preferably, the temperature of the enzymatic hydrolysis treatment in step (2) is 20-55°C, for example, it can be 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C or 55°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0030] Preferably, the time of the enzymatic hydrolysis treatment in step (2) is 0.2 to 8 h, for example, it can be 0.2 h, 1 h, 2 h, 3 h, 4 h, 5 h, 6 h or 8 h, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0031] In the present invention, the enzymatic hydrolysis by fructose shearing enzyme can shear fructose into some prebiotics such as oligofructose to a certain extent, further improving the functional value of the obtained fermentation liquid;

[0032] If the temperature of the enzymatic hydrolysis treatment is too high, the fructose-cleaving enzyme will be inactivated and the fructose cannot be decomposed; if the temperature is too low, the enzymatic hydrolysis efficiency will be reduced.

[0033] As a preferred technical solution of the present invention, the temperature of the sterilization treatment in step (2) is 85-105°C, for example, it can be 85°C, 89°C, 93°C, 97°C, 101°C or 105°C, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0034] Preferably, the sterilization treatment time in step (2) is 30s to 25min, for example, it can be 30s, 1min, 5min, 10min, 15min, 20min or 25min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0035] As a preferred technical solution of the present invention, the bacterial species in step (3) include acetic acid bacteria and lactic acid bacteria.

[0036] Preferably, the lactic acid bacteria include a first lactic acid bacteria or a combination of a first lactic acid bacteria and a second lactic acid bacteria.

[0037] Preferably, the first lactic acid bacteria include Lactobacillus fermentum and / or Lactobacillus helveticus.

[0038] Preferably, the second lactic acid bacteria comprises LV108.

[0039] Preferably, the lactic acid bacteria include Lactobacillus fermentum, Lactobacillus helveticus and LV108.

[0040] More specifically, the combination of the first lactic acid bacteria and the second lactic acid bacteria in the present invention can further increase the richness of the flavor of the fermented product;

[0041] In addition, the second lactic acid bacteria of the present invention includes, in addition to LV108, other lactic acid bacteria that can achieve fermentation except the first lactic acid bacteria, such as Lactococcus lactis, Lactobacillus plantarum, etc.

[0042] It is worth noting that the LV108 is provided by Uni-President Enterprises (China) Investment Co., Ltd., the fermented Lactobacillus, Lactobacillus helveticus and other lactic acid bacteria (Lactococcus lactis, Lactobacillus plantarum, etc.) are all provided by Weikang Probiotics (Suzhou) Co., Ltd.; the fructose-cleaving enzyme is provided by Tongxing Food Trading (Shanghai) Co., Ltd.

[0043] Preferably, the mass ratio of the acetic acid bacteria to the lactic acid bacteria is 1:2-5, for example, 1:2, 1:2.5, 1:3, 1:3.5, 1:4, 1:4.5 or 1:5, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0044] Preferably, the added amount of the strain is 0.01-3% of the total mass of the hawthorn fermentation base, for example, it can be 0.01%, 0.05%, 0.1%, 0.5%, 1%, 1.4%, 1.8%, 2.2%, 2.6% or 3%, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0045] Preferably, the temperature of the inoculation fermentation in step (3) is 25-45°C, for example, 25°C, 28°C, 30°C, 33°C, 36°C, 39°C, 42°C or 45°C, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0046] Preferably, the inoculation and fermentation time in step (3) is 2 to 120 hours, for example, 2 hours, 10 hours, 30 hours, 60 hours, 90 hours or 120 hours, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0047] In the present invention, since hawthorn has a high acidity and its fresh consumption is limited, the present invention selects special strains (acetic acid bacteria and lactic acid bacteria) and utilizes citric acid in hawthorn to convert the irritating citric acid in hawthorn into lactic acid with a softer taste, thereby improving the overall taste softness;

[0048] In addition, the addition amount of the strain is 0.01-3% of the total mass of the hawthorn fermentation base. If the addition amount of the strain is too much, it will lead to too fast fermentation process, over-fermentation, and flavor deviation. If the addition amount is too little, it will lead to insufficient fermentation and abnormal fermentation process.

[0049] As a preferred technical solution of the present invention, the solid-liquid separation treatment in step (3) includes centrifugal treatment.

[0050] Preferably, the rotation speed of the centrifugal treatment is 100-5000 r / min, for example, it can be 100 r / min, 500 r / min, 1000 r / min, 1500 r / min, 2000 r / min, 3000 r / min, 4000 r / min or 5000 r / min, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0051] Preferably, the centrifugal treatment time is 5 to 20 min, for example, 5 min, 8 min, 11 min, 14 min, 17 min or 20 min, but is not limited to the listed values, and other values ​​not listed within the numerical range are also applicable.

[0052] Preferably, the precision of the filtration treatment is 1 to 200 meshes, for example, it can be 1 mesh, 20 meshes, 40 meshes, 60 meshes, 80 meshes, 100 meshes or 200 meshes, but is not limited to the listed values, and other unlisted values ​​within the numerical range are also applicable.

[0053] As a preferred technical solution of the present invention, the method for preparing hawthorn fermented liquid provided in the first aspect of the present invention comprises the following steps:

[0054] (1) sequentially soaking hawthorn in salt water, cleaning, de-coring and crushing hawthorn to obtain a hawthorn base material;

[0055] (2) mixing the sugar and the hawthorn base material obtained in step (1) for 1 to 7 days of candied fermentation treatment at 4 to 30° C., diluting the mixture with water by 1 to 10 times, mixing with fructose shearing enzyme, performing enzymatic hydrolysis treatment at 20 to 55° C. for 0.2 to 8 h, and then sterilizing the mixture at 85 to 105° C. for 30 seconds to 25 minutes to obtain a hawthorn fermented base material;

[0056] Wherein, the sugar comprises type A sugar or a combination of type A sugar and type B sugar; the mass ratio of type A sugar to hawthorn base material is 1:0.1-10; the addition amount of type B sugar is 1‰-1% of the total weight of the fermented hawthorn base material;

[0057] The fructose shearing enzyme is used in an amount of 0.01 to 0.5 wt %;

[0058] (3) mixing acetic acid bacteria and lactic acid bacteria (strains) in a mass ratio of 1:2 to 5 and the hawthorn fermentation base obtained in step (2) for inoculation and fermentation at 25 to 45° C. for 2 to 120 hours, then centrifuging at a speed of 100 to 5000 r / min for 5 to 20 minutes, and filtering at a precision of 1 to 200 meshes to obtain the hawthorn fermentation liquid;

[0059] Wherein, the added amount of the bacteria is 0.01-3% of the total mass of the hawthorn fermentation base material.

[0060] In a second aspect, the present invention provides a hawthorn fermented liquid, which is obtained by the preparation method provided in the first aspect.

[0061] The hawthorn fermented liquid provided by the present invention has hawthorn characteristics and taste, and can be used to prepare fruit juice drinks, tea drinks or sodas, etc.; the hawthorn fermented liquid contains oligofructose and antioxidant substances, so that the hawthorn fermented liquid has functional effects.

[0062] The numerical range described in the present invention not only includes the point values ​​listed above, but also includes any point values ​​between the above numerical ranges that are not listed. Due to space limitations and for the sake of simplicity, the present invention no longer exhaustively lists the specific point values ​​included in the range.

[0063] Compared with the prior art, the present invention has the following beneficial effects:

[0064] (1) The hawthorn fermented liquid obtained by the preparation method provided by the present invention not only effectively retains the original characteristics, taste and nutritional components of hawthorn, but also produces active metabolites such as prebiotics and oligofructose through fermentation and enzymatic hydrolysis. Compared with the unfermented hawthorn slurry, the nutrition is richer and more balanced;

[0065] (2) The present invention combines the bacteria (acetic acid bacteria and lactic acid bacteria) with the citric acid in hawthorn, so as to convert the irritating citric acid in hawthorn into lactic acid with a softer taste, thereby improving the overall taste and making the flavor more pleasant;

[0066] (3) The present invention can, to a certain extent, shear fructose into some prebiotics such as oligofructose through enzymatic treatment, thereby further improving the functional value of the obtained fermentation liquid;

[0067] (4) The preparation method provided by the present invention does not require the addition of chemical reagents such as flavors, pigments, preservatives, etc., and the obtained hawthorn fermented liquid is a natural green beverage flavoring agent. BRIEF DESCRIPTION OF THE DRAWINGS

[0068] Figure 1 This is a process flow chart of the method for preparing hawthorn fermented liquid provided in Example 1 of the present invention. DETAILED DESCRIPTION

[0069] The technical solution of the present invention is further described below by specific implementation methods. It should be understood by those skilled in the art that the embodiments are only to help understand the present invention and should not be regarded as specific limitations of the present invention.

[0070] Example 1

[0071] This embodiment provides a hawthorn fermented liquid, such as Figure 1 As shown, the preparation method of the hawthorn fermented liquid comprises the following steps:

[0072] (1) sequentially soaking hawthorn in salt water, cleaning, de-coring and crushing hawthorn to obtain a hawthorn base material;

[0073] (2) mixing the sugar and the hawthorn base material obtained in step (1) for 4 days of candied fermentation at 25° C., diluting the mixture 5 times with water, mixing with fructose shearing enzyme, performing enzymatic hydrolysis at 40° C. for 4.5 hours, and then sterilizing the mixture at 100° C. for 15 minutes to obtain a hawthorn fermented base material;

[0074] Wherein, the sugar comprises a combination of soft white sugar and yellow rock sugar; the mass ratio of the soft white sugar to the yellow rock sugar and the hawthorn base material is 2:1;

[0075] The fructose shearing enzyme is used in an amount of 0.8 wt‰;

[0076] (3) mixing acetic acid bacteria and lactic acid bacteria (strains) in a mass ratio of 1:3.5 and the hawthorn fermentation base obtained in step (2) for inoculation and fermentation at 37° C. for 60 h, then centrifuging at a speed of 4000 r / min for 15 min, and filtering at a precision of 50 mesh to obtain the hawthorn fermentation liquid;

[0077] The added amount of the bacterial species is 0.1% of the total mass of the hawthorn fermentation base material; and the lactic acid bacteria include fermented Lactobacillus, Lactobacillus helveticus and LV108.

[0078] Example 2

[0079] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid comprises the following steps:

[0080] (1) sequentially soaking hawthorn in salt water, cleaning, de-coring and crushing hawthorn to obtain a hawthorn base material;

[0081] (2) mixing the sugar and the hawthorn base material obtained in step (1) for 7 days of candied fermentation at 4° C., diluting the mixture by 1 time with water, mixing with fructose shearing enzyme, performing enzymatic hydrolysis at 20° C. for 8 hours, and then sterilizing the mixture at 85° C. for 25 minutes to obtain a hawthorn fermented base material;

[0082] Among them, the sugar is monk fruit and soft white sugar; the mass ratio of the soft white sugar to the hawthorn base material is 1:1; the added amount of monk fruit is 1‰ of the total weight of the hawthorn fermented base material.

[0083] The fructose shearing enzyme is used in an amount of 0.1 wt %;

[0084] (3) mixing acetic acid bacteria and lactic acid bacteria (strains) in a mass ratio of 1:2 with the hawthorn fermentation base obtained in step (2) for 120 hours at 25° C., then centrifuging at a speed of 3000 r / min for 20 minutes, and filtering at a precision of 80 meshes to obtain the hawthorn fermentation liquid;

[0085] The added amount of the bacterial species is 0.01% of the total mass of the hawthorn fermentation base material; and the lactic acid bacteria include fermented Lactobacillus and LV108.

[0086] Example 3

[0087] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid comprises the following steps:

[0088] (1) sequentially soaking hawthorn in salt water, cleaning, de-coring and crushing hawthorn to obtain a hawthorn base material;

[0089] (2) mixing the sugar and the hawthorn base material obtained in step (1) for a day of candied fermentation at 30° C., diluting the mixture with water 10 times, mixing with fructose shearing enzyme, performing enzymatic hydrolysis at 55° C. for 0.2 h, and then sterilizing the mixture at 105° C. for 30 seconds to obtain a hawthorn fermented base material;

[0090] Wherein, the sugar is white sugar; the mass ratio of the white sugar to the hawthorn base material is 1:10;

[0091] The fructose shearing enzyme is used in an amount of 0.2 wt‰;

[0092] (3) mixing acetic acid bacteria and lactic acid bacteria (strains) in a mass ratio of 1:5 with the hawthorn fermentation base obtained in step (2) for inoculation and fermentation at 45° C. for 2 h, then centrifuging at a speed of 5000 r / min for 5 min, and filtering at a precision of 100 meshes to obtain the hawthorn fermentation liquid;

[0093] The added amount of the bacteria is 3% of the total mass of the hawthorn fermentation base material; the lactic acid bacteria include fermented Lactobacillus, Lactobacillus helveticus, Lactococcus lactis and LV108.

[0094] Example 4

[0095] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0096] In this embodiment, the mass ratio of type A sugar to hawthorn base material in the candied fermentation process in step (2) is adjusted to 15:1.

[0097] Example 5

[0098] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0099] In this example, the fructose-cleaving enzyme in the enzymatic hydrolysis treatment in step (2) is adjusted to pectinase.

[0100] Example 6

[0101] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0102] In this embodiment, the bacterial species in step (3) is adjusted to acetic acid bacteria.

[0103] Example 7

[0104] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0105] In this embodiment, the bacteria in step (3) are adjusted to lactic acid bacteria.

[0106] Example 8

[0107] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0108] In this embodiment, the mass ratio of acetic acid bacteria to lactic acid bacteria in step (3) is adjusted to 1:8.

[0109] Example 9

[0110] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0111] In this embodiment, the amount of the bacteria added in step (3) is adjusted to 0.8% of the total mass of the hawthorn fermentation base.

[0112] Example 10

[0113] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0114] In this embodiment, the amount of the bacteria added in step (3) is adjusted to 3.5% of the total mass of the hawthorn fermentation base.

[0115] Embodiment 11

[0116] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0117] In this embodiment, the bacterial species in step (3) is adjusted to Lactobacillus acidophilus.

[0118] Example 12

[0119] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0120] In this embodiment, the sugar in the candied fermentation treatment in step (2) is adjusted to type A sugar and type B sugar, wherein the type A sugar is soft white sugar, and the mass ratio of the soft white sugar to the hawthorn base material is 1:1; the type B sugar is stevia, and the amount of stevia added is 1‰ of the total weight of the hawthorn fermentation base material.

[0121] Example 13

[0122] This embodiment provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of embodiment 1 only in that:

[0123] In this embodiment, the lactic acid bacteria in step (3) are adjusted to a combination of thermophilic Streptococcus and LV108.

[0124] Comparative Example 1

[0125] This comparative example provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of Example 1 only in that:

[0126] In this comparative example, the sugaring fermentation process and the dilution process described in step (2) were omitted.

[0127] Comparative Example 2

[0128] This comparative example provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of Example 1 only in that:

[0129] In this comparative example, the sterilization treatment in step (2) is adjusted to after the filtration treatment in step (3).

[0130] Comparative Example 3

[0131] This comparative example provides a hawthorn fermented liquid, and the preparation method of the hawthorn fermented liquid is different from that of Example 1 only in that:

[0132] In this comparative example, the sugar in the sugar-preserving fermentation process in step (2) is adjusted to monk fruit, and the amount of monk fruit added is 1% of the total weight of the hawthorn fermentation base material.

[0133] Performance testing:

[0134] (1) The hawthorn fermented liquid provided in the above-mentioned embodiment and comparative example was subjected to sensory evaluation, with color, aroma, flavor and mouthfeel as sensory evaluation indicators of the hawthorn fermented liquid. Ten people were invited to taste and score, and the scoring results were averaged, with a full score of 100. The results are shown in Table 1.

[0135] (2) Functional detection: DPPH-free radical scavenging experiment

[0136] The DPPH free radical scavenging rates (%) of the hawthorn fermented liquor containing natural functional ingredients prepared in the above examples and comparative examples and the blank control group were respectively detected.

[0137] Experimental method: Use a 96-well plate, set up three replicate wells in each group, and the system is 200μL. Sample group: Take an appropriate amount of sample and dissolve it in 100μL distilled water to make the final concentration of the sample to be tested in the system 5%, and add 100μL 0.1mM DPPH solution to the reaction system; Control group: Take 100μL distilled water and add 100μL 0.1mM DPPH solution. After the reaction system is constructed, shake it in the dark for 10 minutes, and use an enzyme reader to test the absorbance at 520nm;

[0138] The calculation method of the clearance rate is: clearance rate (%) = [(A0-Ax) / A0] × 100%, A0 is the absorbance of the control group, and Ax is the absorbance of the sample group. The higher the clearance rate, the better the DPPH free radical scavenging effect of the hawthorn fermented liquid.

[0139] The results of the DPPH free radical scavenging test are shown in Table 1.

[0140] Table 1

[0141]

[0142]

[0143] According to Table 1, we can know the following:

[0144] (1) Comprehensive analysis of Examples 1-3 and Example 12 shows that the hawthorn fermented liquid obtained by the preparation method provided by the present invention has an excellent taste and can better meet market demand;

[0145] In addition, in Example 2 and Example 13, a mixture of type B sugar and type A sugar is used for candied fermentation treatment, respectively, so that the sugar content of the obtained hawthorn fermented liquid is low. On the premise of satisfying the soft taste of hawthorn, the fermented liquid has the characteristics of low sugar, further meeting the market demand for low-sugar beverages;

[0146] (2) Comprehensive analysis of Example 1 and Example 4 shows that when the amount of sugar added in the candied fermentation process is too high, the characteristic flavor of hawthorn will be low;

[0147] (3) Comprehensive analysis of Example 1 and Example 5 shows that when the fructose-cutting enzyme in the enzymatic hydrolysis treatment is adjusted to pectinase, the taste and flavor after enzymatic hydrolysis will deviate, the taste and flavor richness of the resulting product will decrease, and the prebiotic content will decrease, which further proves the importance of enzymatic hydrolysis treatment with fructose-cutting enzyme as an additive;

[0148] (4) Comprehensive analysis of Example 1 and Examples 6-8 and 11 shows that the selection of bacterial species in the inoculation fermentation during the preparation process will affect the taste and flavor, resulting in a reduction in the richness of the taste and flavor, and a deviation in flavor;

[0149] When the bacteria only contain lactic acid bacteria or the lactic acid bacteria content is too high, it will produce an unpleasant rotten vegetable taste;

[0150] When the bacteria only contain acetic acid bacteria, it will produce a pungent and sour taste;

[0151] When the strain is adjusted to Lactobacillus acidophilus, an unpleasant rotten vegetable smell will be produced and the flavor will be off.

[0152] (5) Comprehensive analysis of Example 1 and Examples 9-10 shows that the amount of bacteria added in the inoculation fermentation during the preparation process will affect the fermentation effect;

[0153] When the amount of the added bacteria in the inoculation fermentation is too high, the product will be over-fermented, the sour taste will be too strong, the irritation will be strong, and the flavor will be seriously deviated. If it is too low, the product will be insufficiently fermented and have a smelly and unpleasant taste.

[0154] (6) Comprehensive analysis of Example 1 and Example 13 shows that the selection of lactic acid bacteria will affect the fermentation of organic acids in hawthorn;

[0155] If the first lactic acid bacteria in the lactic acid bacteria is adjusted to thermophilic streptococcus, not only will the consumption mode of organic acid deviate, that is, the flavor and taste direction deviate, but also the DPPH free radical scavenging rate will be significantly reduced;

[0156] (7) Comprehensive analysis of Example 1 and Comparative Examples 1-2 shows that the order of each step in the preparation process and the setting of each step will affect the quality of the product, which further illustrates the synergistic effect of each step in the preparation method of the present invention;

[0157] When the sugaring fermentation and dilution process described in step (2) is omitted, there will be no obvious flavor enhancement change, only a slight change in acidity and a weakening of the hawthorn flavor;

[0158] When the operation timing of the sterilization treatment is adjusted (such as in Comparative Example 2), fermentation abnormality will occur;

[0159] (8) Comprehensive analysis of Example 1 and Comparative Example 3 shows that when only type B sugar is used as the raw material, sugar pickling fermentation cannot be achieved, resulting in deviation in the fermentation direction and the fermentation flavor result.

[0160] In summary, the preparation method provided by the present invention can improve the problem of sour taste of hawthorn fermented liquid, and further increase the content of prebiotics in hawthorn fermented liquid, so that it has functional value; in addition, the hawthorn fermented liquid does not contain any chemical reagents such as flavors, pigments, preservatives, etc., and is a natural green beverage flavoring agent.

[0161] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A method for preparing hawthorn fermented liquid, characterized in that: The preparation method comprises the following steps: (1) pre-treating hawthorn to obtain a hawthorn base material; (2) mixing the sugar and the hawthorn base material obtained in step (1) to perform candied fermentation treatment, and then performing enzymatic hydrolysis and sterilization treatment after dilution treatment to obtain a hawthorn fermented base material; (3) The mixed strains and the hawthorn fermentation base material obtained in step (2) are inoculated and fermented, and then solid-liquid separation and filtration are performed in sequence to obtain the hawthorn fermentation liquid.

2. The preparation method according to claim 1, characterized in that: The pretreatment in step (1) includes salt water soaking, cleaning, de-nucleation and crushing in sequence.

3. The preparation method according to claim 1 or 2, characterized in that: The sugar in step (2) includes type A sugar or a combination of type A sugar and type B sugar; Preferably, the type A sugar includes any one of soft white sugar, white granulated sugar, yellow rock sugar or single crystal rock sugar, or a combination of at least two thereof; Preferably, the mass ratio of the type A sugar to the hawthorn base material is 1:0.1-10; Preferably, the B-type sugar includes monk fruit and / or stevia; Preferably, the added amount of the B-type sugar is 1‰ to 1% of the total weight of the hawthorn fermented base material.

4. The preparation method according to any one of claims 1 to 3, characterized in that The duration of the sugar pickling fermentation treatment in step (2) is 1 to 7 days; Preferably, the temperature of the sugar pickling fermentation treatment in step (2) is 4 to 30° C. Preferably, the solvent used in the dilution treatment in step (2) comprises water; Preferably, the dilution multiple in step (2) is 1 to 10 times.

5. The preparation method according to any one of claims 1 to 4, characterized in that: The enzyme used in the enzymatic treatment in step (2) includes fructose shearing enzyme; Preferably, the fructose shearing enzyme is used in an amount of 0.01 to 0.5 wt %; Preferably, the temperature of the enzymatic hydrolysis treatment in step (2) is 20 to 55°C; Preferably, the enzymatic treatment time in step (2) is 0.2 to 8 hours.

6. The preparation method according to any one of claims 1 to 5, characterized in that: The temperature of the sterilization treatment in step (2) is 85-105°C; Preferably, the sterilization treatment time in step (2) is 30s to 25min.

7. The preparation method according to any one of claims 1 to 6, characterized in that: The bacterial species in step (3) include acetic acid bacteria and lactic acid bacteria; Preferably, the lactic acid bacteria include a first lactic acid bacteria or a combination of a first lactic acid bacteria and a second lactic acid bacteria; Preferably, the first lactic acid bacteria include Lactobacillus fermentum and / or Lactobacillus helveticus; Preferably, the second lactic acid bacteria comprises LV108; Preferably, the mass ratio of the acetic acid bacteria to the lactic acid bacteria is 1:2-5; Preferably, the added amount of the strain is 0.01 to 3% of the total mass of the hawthorn fermentation base; Preferably, the temperature of the inoculation fermentation in step (3) is 25-45°C; Preferably, the inoculation and fermentation time in step (3) is 2 to 120 hours.

8. The preparation method according to any one of claims 1 to 7, characterized in that: The solid-liquid separation process in step (3) comprises centrifugation; Preferably, the rotation speed of the centrifugal treatment is 100 to 5000 r / min; Preferably, the centrifugal treatment time is 5 to 20 minutes; Preferably, the filtration process has a precision of 1 to 200 meshes.

9. The preparation method according to any one of claims 1 to 8, characterized in that: The preparation method comprises the following steps: (1) sequentially soaking hawthorn in salt water, cleaning, de-coring and crushing hawthorn to obtain a hawthorn base material; (2) mixing the sugar and the hawthorn base material obtained in step (1) for 1 to 7 days of candied fermentation treatment at 4 to 30° C., diluting the mixture with water by 1 to 10 times, mixing with fructose shearing enzyme, performing enzymatic hydrolysis treatment at 20 to 55° C. for 0.2 to 8 h, and then sterilizing the mixture at 85 to 105° C. for 30 seconds to 25 minutes to obtain a hawthorn fermented base material; Wherein, the sugar comprises type A sugar or a combination of type A sugar and type B sugar; the mass ratio of type A sugar to hawthorn base material is 1:0.1-10; the added amount of type B sugar is 1‰-1% of the total weight of the fermented hawthorn base material; The fructose shearing enzyme is used in an amount of 0.01 to 0.5 wt %; (3) mixing acetic acid bacteria and lactic acid bacteria (strains) in a mass ratio of 1:2 to 5 and the hawthorn fermentation base obtained in step (2) for inoculation and fermentation at 25 to 45° C. for 2 to 120 hours, then centrifuging at a speed of 100 to 5000 r / min for 5 to 20 minutes, and filtering at a precision of 1 to 200 meshes to obtain the hawthorn fermentation liquid; Wherein, the added amount of the bacteria is 0.01-3% of the total mass of the hawthorn fermentation base material.

10. A hawthorn fermented liquid, characterized in that: The hawthorn fermented liquid is obtained by the preparation method according to any one of claims 1 to 9.

Images