Functional roxburgh rose juice beverage and efficient preparation method thereof

Abstract

The invention discloses a functional roxburgh rose juice beverage and a preparation method thereof, and the operation steps are as follows: washing fresh roxburgh rose fruits, adding a proper amount of purified water, juicing with a juicer, filtering with a 80-mesh nylon cloth to prepare roxburgh rose pulp, and then sterilizing the roxburgh rose pulp at 115 DEG C for 20 minutes; uniformly mixing the rosa roxburghii tratt pulp obtained from the activated lactic acid bacteria suspension, wherein the inoculation amount is 1-3%; adding 1 part of a compound enzyme preparation, or / and performing ultrasonic treatment, keeping out of light at 37 DEG C, performing anaerobic treatment, standing and fermenting for 36-60 hours; and performing membrane filtration on the fermentation liquid to obtain the lactic acid bacteria fermented roxburgh rose juice beverage. Lactobacillus fermentation can effectively promote release and conversion of combined polyphenols, the utilization rate and the biological effect of the polyphenols in the raw materials are improved, the polyphenol and flavone content of the roxburgh rose juice is remarkably improved through lactobacillus fermentation, the fermentation time is remarkably shortened, and the beverage is unique in flavor.

Description

Technical Field

[0001] The invention belongs to the technical field of food science, and particularly relates to a functional roxburghii juice beverage and a preparation method thereof. Background Art

[0002] Rosa roxburghii belongs to the Rosaceae family and is mainly distributed in southwest China, including Guizhou, Xiangxi, Sichuan and Yunnan. Rosa roxburghii fruit is known as the "King of Vitamin C" because of its extremely high vitamin C content. Rosa roxburghii fruit is rich in a variety of nutrients, including organic acids, amino acids, polysaccharides, polyphenols and terpenoids. Modern scientific research has shown that Rosa roxburghii has a variety of health benefits, including antioxidant, anti-inflammatory, anti-atherosclerotic, anti-tumor and intestinal flora regulation.

[0003] Phenolic compounds in roxburghii have positive effects on human health, such as antioxidant, anti-aging, anti-inflammatory and anti-cancer effects. However, a considerable portion of polyphenols in roxburghii exist in a bound state, which greatly limits their bioavailability.

[0004] Probiotic beverages are very popular in recent years due to their rich probiotic content and unique sweet and sour taste, but they are questioned due to the high sugar content. Currently, there are no lactic acid bacteria fermented roxburgh juice beverages rich in polyphenols on the market. In addition, existing lactic acid bacteria fermented fruit beverages generally have problems such as long fermentation time and unclear functions. In the context of big health, people are paying more and more attention to health and favor functional healthy drinks. Summary of the invention

[0005] The invention aims to provide a polyphenol-rich lactic acid bacteria fermented roxburgh fruit juice beverage, which uses roxburgh fruit as a raw material, uses Lactobacillus plantarum and Lactobacillus paracasei as fermenting agents, uses complex enzymes and / or ultrasound to assist fermentation, does not add sugar, is rich in polyphenols, has antioxidant activity and can inhibit alpha-glucosidase activity.

[0006] The present invention also aims to provide an efficient preparation method of a lactic acid bacteria fermented roxburghii fruit juice beverage rich in polyphenols. The present invention has the advantages of simple operation, efficient preparation, excellent product quality, etc., and is suitable for industrial production.

[0007] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0008] (1) Preparation of roxburghii slurry

[0009] Fresh roxburghii fruit was washed, an appropriate amount of purified water was added, juice was squeezed with a juicer, and filtered with 80-mesh nylon cloth to prepare roxburghii slurry, and then the roxburghii slurry was sterilized at 115° C. for 20 minutes;

[0010] (2) Vaccination

[0011] The activated lactic acid bacteria suspension is mixed evenly with the roxburghii slurry obtained in step (1), with an inoculation amount of 1-3%;

[0012] (3) Complex enzyme or / and ultrasound-assisted fermentation

[0013] Add 1 portion of the compound enzyme preparation to the sample inoculated with lactic acid bacteria in step (2), or / and perform ultrasonic treatment, and ferment at 37° C. in a dark environment under anaerobic conditions for 36-60 hours;

[0014] (4) Preparation of Rosa roxburghii lactic acid bacteria fermented beverage

[0015] The fermented liquid is membrane filtered to obtain a lactic acid bacteria fermented roxburghii juice beverage.

[0016] In an embodiment of the present invention, the lactic acid bacteria in step (2) are Lactobacillus plantarum FBKL1.0310 and Lactobacillus paracasei FBKL1.0328, which are stored in the China Type Culture Collection of Wuhan University. The Lactobacillus plantarum and Lactobacillus paracasei are added in a ratio of 1:1 to the total viable count. The cell concentration of the lactic acid bacteria added is: 1×10 7 ~1×10 9 CFU / mL.

[0017] In an embodiment of the present invention, the bacterial suspension in step (2) is prepared by culturing two strains of bacteria in MRS medium at 37° C. for two generations, and then picking out a single colony and culturing it in 100 mL MRS liquid medium at 37° C. for 12 hours to obtain a bacterial suspension.

[0018] In one embodiment of the present invention, the composite enzyme preparation in step (3) is 1 part of pectinase: 1 part of cellulase: 1 part of papain.

[0019] In one embodiment of the present invention, step (3) is ultrasonic treatment, and the time point of ultrasonic treatment is when the bacteria enter the logarithmic growth phase, and the parameters are power 300W, frequency 40kHz, amplitude 100%, and ultrasonic time 3-15 minutes.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] (1) The lactic acid bacteria fermentation of the present invention can effectively promote the release and conversion of bound polyphenols, improve the utilization rate and biological efficacy of polyphenols in the raw materials, and also give the raw materials a unique and pleasant flavor.

[0022] (2) The present invention utilizes lactic acid bacteria fermentation to significantly increase the polyphenol and flavonoid content of the roxburghii juice, and significantly improves the antioxidant activity and α-glucosidase inhibitory activity of the roxburghii juice, and is a healthy drink suitable for people with high blood sugar. Compared with unfermented roxburghii juice, the lactic acid bacteria fermented roxburghii juice prepared by the method of the present invention has a probiotic content of 8.83logCFU / mL; the content of polyphenols and flavonoids is significantly increased by 14.82% and 17.78%, respectively; the DPPH scavenging activity is significantly increased by 31.02%, the ABTS scavenging activity is significantly increased by 60.92%; and the α-glucosidase inhibitory activity is significantly increased by 58.50%.

[0023] (3) The direct pure strain fermentation method has a fermentation time of 60 hours. The fermentation time of the method of the present invention is significantly shortened to 36 hours, and the contents of polyphenols and flavonoids are significantly increased by 8.26% and 8.05%, respectively. The DPPH scavenging activity is significantly increased by 18.13%, and the ABTS scavenging activity is significantly increased by 18.89%. The α-glucosidase inhibitory activity is significantly increased by 31.02%. DETAILED DESCRIPTION

[0024] The present invention is further described below in the form of specific examples, but the embodiments of the present invention are not limited thereto.

[0025] Example 1

[0026] A roxburghii lactic acid fermented beverage and an efficient preparation method thereof, comprising the following steps:

[0027] Step 1: Activation: culture the two strains stored in -20°C glycerol tubes in MRS medium at 37°C for two generations, then pick out a single colony and culture it in 100 mL MRS liquid medium at 37°C for 12 hours to prepare a bacterial suspension;

[0028] Step 2: Pulping, washing and draining the fresh roxburghii fruit, squeezing the juice with a juicer at a w / v ratio of 10:15 for the fruit: purified water, and filtering with 80-mesh nylon cloth to obtain the filtrate;

[0029] Step 3: Sterilization: the sea buckthorn juice is placed in a fermentation bottle and sterilized at 115° C. for 20 minutes;

[0030] Step 4: Inoculation: cultured Lactobacillus plantarum and Lactobacillus paracasei were inoculated into the roxburghii juice at a ratio of 1:1. The inoculation amount was 1%, and the number of viable bacteria in the lactic acid bacteria liquid was 1×10 7 ~1×10 9 CFU / mL;

[0031] Step 5: Enzyme-assisted fermentation: add 0.50% of the complex enzyme preparation, fully mix the fermentation system, seal it in a dark place, and ferment it at 37°C;

[0032] Step 6: Filter the fermented roxburghii liquid membrane to obtain a clarified fermentation liquid, that is, a roxburghii lactic acid bacteria fermented beverage, and store it at 4°C.

[0033] Example 2

[0034] The rest is the same as Example 1, except that step 5 is: ultrasound-assisted fermentation, the sample after adding the lactic acid bacteria liquid is subjected to ultrasound treatment until the bacteria enter the logarithmic phase; the ultrasound power is 300 W, the frequency is 40 kHz, the amplitude is 100%, and the ultrasound time is 10 minutes; after the ultrasound is completed, the temperature is 37° C. and the fermentation is allowed to stand.

[0035] Example 3

[0036] The rest is the same as Example 1, except that step 5 is: enzyme method and ultrasound combined assisted fermentation, adding 0.50% enzyme preparation to the sample after adding lactic acid bacteria liquid, and ultrasonic treatment is carried out when the bacteria enter the logarithmic phase; 300W, frequency is 40kHz, amplitude is 100%, and ultrasonic time is 10 minutes; after the end of ultrasound, the temperature is 37°C and the fermentation is allowed to stand.

[0037] Example 4

[0038] The rest is the same as Example 3, except that in step 4, Lactobacillus plantarum and Lactobacillus paracasei are inoculated at a ratio of 1:2.

[0039] Example 5

[0040] The rest is the same as Example 3, except that in step 4, Lactobacillus plantarum and Lactobacillus paracasei are inoculated in a ratio of 2:1.

[0041] Comparative Example 1

[0042] The rest is the same as Example 1, except that no activated lactic acid bacteria solution is added for fermentation, and after the step 2 of beating the roxburghii roxburghii is performed, the step 6 is directly performed to store the unfermented roxburghii roxburghii juice in a light-proof container at 4°C.

[0043] Comparative Example 2

[0044] The rest is the same as Example 1, except that the enzyme-assisted fermentation in step 5 is omitted, Lactobacillus plantarum and Lactobacillus paracasei are inoculated, the mixture is sealed, protected from light, and allowed to ferment at 37°C.

[0045] Sample testing

[0046] The prepared products were subjected to sensory tests and physical and chemical activity tests respectively.

[0047] (1) Sensory evaluation

[0048] The scoring was carried out with reference to the requirements of GB / T 7101-2022 "National Food Safety Standard Beverages". Ten professionally trained sensory evaluators were invited to form a sensory evaluation team to conduct sensory evaluation of the products from four aspects: color, texture, taste and flavor. The comprehensive score was 100 points. Finally, the average of the sensory scores of the 10 people was taken. The specific scoring criteria are shown in Table 1.

[0049] Table 1 Sensory evaluation table

[0050]

[0051]

[0052] The test results are shown in Table 2;

[0053] Table 2 Sensory test evaluation table

[0054]

[0055]

[0056] (2) Physical and chemical activity testing

[0057] The total polyphenols, total flavonoids content, DPPH free radical scavenging rate, ABTS+ free radical scavenging rate and α-glucosidase inhibition rate of the samples were evaluated.

[0058] The test results are shown in Table 3;

[0059] Table 3 Statistics of physical and chemical activity test

[0060]

[0061] The embodiments described above are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. It should be pointed out that for ordinary technicians in this technical field, various changes and modifications can be made without departing from the spirit and scope of the present invention, and these changes and modifications should also be regarded as the protection scope of the present invention.

Claims

1. A method for processing a polyphenol-rich lactic acid bacteria fermented roxburghii fruit juice beverage, characterized in that The steps include: (1) Preparation of roxburghii slurry Fresh roxburghii fruit was washed, an appropriate amount of purified water was added, the juice was squeezed with a juicer, and filtered through 80-mesh nylon cloth to prepare roxburghii slurry, and then the roxburghii slurry was sterilized at 115°C for 20 minutes; (2) Vaccination The activated lactic acid bacteria suspension is mixed evenly with the roxburghii slurry obtained in step (1), with an inoculation amount of 1-3%; (3) Complex enzyme or / and ultrasound-assisted fermentation The sample inoculated with lactic acid bacteria in step (2) is added with 1 portion of the complex enzyme preparation, or / and subjected to ultrasonic treatment, and fermented at 37°C, protected from light, in an anaerobic manner, for 36-60 hours; (4) Preparation of Rosa roxburghii lactic acid bacteria fermented beverage The fermented liquid is membrane filtered to obtain a lactic acid bacteria fermented roxburghii juice beverage.

2. The method for processing a polyphenol-rich lactic acid bacteria fermented roxburghii fruit juice beverage according to claim 1, characterized in that: The lactic acid bacteria described in step (2) are Lactobacillus plantarum FBKL1.0310 and Lactobacillus paracasei FBKL1.0328, which are stored in the China Type Culture Collection of Wuhan University. The Lactobacillus plantarum and Lactobacillus paracasei are added in a ratio of 1:1 according to the total viable count, and the bacterial cell concentration of the lactic acid bacteria added is: 1×107~1×109CFU / mL.

3. The method for processing a polyphenol-rich lactic acid bacteria fermented roxburghii fruit juice beverage according to claim 1, characterized in that: The bacterial suspension in step (2) is prepared by culturing the two bacterial strains in MRS medium at 37°C for two generations, then picking out a single colony and culturing it in 100 mL MRS liquid medium at 37°C for 12 hours to obtain a bacterial suspension.

4. The method for processing a polyphenol-rich lactic acid bacteria fermented roxburghii fruit juice beverage according to claim 1, characterized in that: The composite enzyme preparation in step (3) is 1 part of pectinase: 1 part of cellulase: 1 part of papain.

5. The method for processing a polyphenol-rich lactic acid bacteria fermented roxburghii fruit juice beverage according to claim 1, characterized in that: The time point of ultrasonic treatment is when the bacteria enter the logarithmic growth phase, and the parameters are power 300W, frequency 40 kHz, amplitude 100%, and ultrasonic time 3-15 minutes.

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