Strawberry sweetener, preparation method and application

Abstract

The invention relates to the technical field of sweeteners, in particular to a strawberry sweetener as well as a preparation method and application thereof, and the strawberry sweetener comprises the following components in parts by weight: 100-250 parts of plant component sugar, 10-30 parts of pericarp, 30-70 parts of stevia rebaudiana and the balance of water. The invention aims to improve the sweetness of the strawberries, increase the additional value of the strawberries and reduce the occurrence of powdery mildew and gray mold of the strawberries by selecting natural components and spraying the components in different growth periods of the strawberries.

Description

Technical Field

[0001] The invention relates to the technical field of sweeteners, and in particular to a strawberry sweetener, a preparation method and application thereof. Background Art

[0002] The development and research of natural sweeteners have received more and more attention at home and abroad, and some results have been achieved. Some products have been applied to the food industry. However, due to the increasing demand for such products in modern society, natural sweeteners have not yet occupied the main sweetener market. However, sweeteners directly extracted from natural products are the most ideal food additives for humans. Therefore, accelerating the research and development of low-calorie natural sweeteners is a good direction.

[0003] At the same time, the problems arising in the development and utilization of artificial sweeteners have also become a global focus, and people have to have various concerns about it. Therefore, continuing to promote the development of new natural sweeteners and focusing on the development of a new generation of non-energy natural sweeteners is of great significance to the human food additive industry. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a strawberry sweetener and a preparation method thereof. By selecting natural components and spraying them at different growth stages of strawberries, not only the sweetness of strawberries can be improved and the added value of strawberries can be increased, but also the occurrence of powdery mildew and gray mold of strawberries can be reduced.

[0005] The present invention solves the above technical problems by the following technical means:

[0006] A strawberry sweetener comprises the following components in parts by weight: 100-250 parts of plant component sugar, 10-30 parts of fruit peels and 30-70 parts of stevia, and the balance is water.

[0007] According to the above technical means, by using raw materials of natural components and spraying them at different growth stages of strawberries, not only the sweetness of strawberries can be improved and the added value of strawberries can be increased, but also the occurrence of powdery mildew and gray mold of strawberries can be reduced.

[0008] Preferably, the plant component sugar is one or more combinations of monosaccharides, disaccharides and polysaccharides.

[0009] Preferably, the plant component sugar is a disaccharide, and the disaccharide is one or more combinations of brown sugar, black sugar, coconut sugar, maltose, and maple syrup.

[0010] Preferably, the disaccharide is brown sugar.

[0011] According to the above technical means, by selecting brown sugar, which contains a large amount of glucose, fructose, polysaccharides, sucrose and a variety of amino acids and trace elements, such as phosphorus, potassium, magnesium, iron, zinc, selenium, etc., in every 100g of brown sugar, the phosphorus content is 36-42.5mg, the potassium content is 336-458.4mg, and the magnesium content is 58-60.2mg; the iron content is 12.-18.6mg, the zinc content is 2.5-3.34mg, and the selenium content is 5.6-7.8μg. Through the sugar content, amino acids and controlled trace elements in brown sugar, comprehensive nutritional support can be provided for strawberries, promoting the growth and sweetening of strawberries, and is reflected in the following aspects: Providing energy: monosaccharides such as glucose and fructose in brown sugar and Polysaccharide energy substances can directly provide energy for strawberry cells, promote photosynthesis, increase dry matter accumulation, and make strawberry fruits fuller and sweeter; promote root growth: the content of particulate elements in brown sugar is higher than that in ordinary brown sugar, which can more effectively stimulate the growth of strawberry roots, increase ground temperature, promote root development, extend the harvest period of strawberries, and improve yield and quality; improve disease resistance: the amino acids, vitamins and other ingredients contained in brown sugar can enhance the disease resistance of strawberries, prevent diseases such as downy mildew and viral diseases, reduce the use of pesticides, reduce costs, and benefit the improvement of the ecological environment; improve fruit quality: brown sugar is used in combination with potassium dihydrogen phosphate and other substances to significantly improve the sweetness and quality of strawberries, prevent falling flowers and fruits, and increase the sugar content of fruits. Through the above effects, brown sugar plays an important role in strawberry cultivation, not only improving the quality and sweetness of strawberries, but also promoting the healthy growth of strawberries.

[0012] Preferably, the peel is one or more of orange peel, banana peel, apple peel, grapefruit peel and lemon peel.

[0013] Preferably, the peel is orange peel.

[0014] According to the above technical means, by selecting orange peel, when it is prepared into a sweetener, the orange peel is rich in nutrients and trace elements required for plant growth, such as potassium, magnesium, iron, etc. These nutrients and trace elements can promote the growth of strawberry seedlings and make them grow vigorously. It also contains rich flavonoids and antioxidants, which can enhance the disease resistance of strawberry seedlings. By using the sweetener for irrigation, the resistance of strawberry seedlings will be greatly improved. Orange peel also contains a large amount of organic matter and acidic substances, which can promote the reproduction of microorganisms in the soil, increase the organic matter content of the soil, and improve the fertility of the soil. Therefore, the sweetener containing orange peel has a promoting effect on the growth of strawberry seedlings after irrigation, and can increase its disease resistance and fertility.

[0015] The present application also discloses a method for preparing a strawberry sweetener, comprising the following steps:

[0016] S1. Weigh the plant ingredients sugar, peel and stevia by weight respectively;

[0017] S2. The plant component sugar, peel and stevia are placed in a container, clean water is added, and aerobic fermentation is performed under natural conditions at a temperature of 15-25°C for 10-30 days to obtain a fermentation liquid;

[0018] S3. Extract the fermentation liquid treated in step S2 to obtain a strawberry sweetener.

[0019] According to the above technical means, by fermenting the plant component sugar, peel and stevia under natural conditions and separating them, a strawberry sweetener can be obtained. The process is simple, adaptable and easy to promote. After the strawberry sweetener is watered on the strawberry seedlings, it can not only promote growth, but also increase its disease resistance and fertility, improve the sweetness and quality of the strawberry, prevent the falling of flowers and fruits, increase the sugar content of the fruit, thereby increasing the added value of the strawberry.

[0020] Stevia is a natural sweetener, the main component of which is stevioside. It is fermented by microorganisms such as yeast or lactic acid bacteria to increase the content and sweetness of stevioside. During the fermentation process, brown sugar provides corresponding energy and acts as a carbon source. Orange peel is a common Chinese medicinal material with the effects of clearing away heat and detoxifying, removing dampness and reducing phlegm. It is fermented by microorganisms such as yeast or lactic acid bacteria to improve its efficacy and taste.

[0021] Several natural materials such as brown sugar, stevia, orange peel and green Trichoderma are mixed together in a certain proportion and inoculated with corresponding microbial strains for fermentation. There is a synergistic effect between them. Through the fermentation of microorganisms, the corresponding macromolecules are degraded into small molecules, which are easily absorbed by crops such as strawberries, promoting crop growth and improving crop resistance. The fermented liquid prepared by fermentation has the effect of a natural sweetener.

[0022] Preferably, in the step S2, Trichoderma viride is inoculated during aerobic fermentation.

[0023] According to the above technical means, by inoculating green Trichoderma, which is a fungus that can decompose lignin and has the functions of biodegradation and biotransformation, the enzymes secreted by itself are used to degrade and transform lignin, which has the following effects:

[0024] (1) Prevention and control of soil-borne diseases: Trichoderma viride has both protective and therapeutic effects. It can effectively prevent and control soil-borne diseases such as root rot, damping-off, wilt, verticillium wilt, anthracnose, and common diseases in strawberry production such as powdery mildew and gray mold.

[0025] (2) Promote plant growth: Trichoderma viride can increase plant growth rate and yield, improve crop systemic disease resistance, and enhance plant adaptability to adverse environments such as drought.

[0026] (3) Improve soil environment: Green Trichoderma can improve soil, break up compaction, increase soil permeability and root oxygen supply, promote root growth, and make crops grow more vigorously.

[0027] (4) Enhance plant disease resistance: Trichoderma viride activates the plant defense system and enhances the plant's systemic resistance, enabling the plant to better protect itself when facing diseases.

[0028] (5) Improve nutrient absorption: Trichoderma viride can increase the absorption and utilization of nutrients by plants, improve the soil's ability to retain water and fertilizer, and improve the soil's aggregate structure.

[0029] (6) Biological control mechanism: Trichoderma viride controls diseases through a variety of mechanisms, including competition, antibiotics, hyperparasitism, and induced resistance. It can grow and reproduce rapidly, compete for nutrients and space in the soil, secrete antimicrobial substances to inhibit pathogens, and kill pathogens through hyperparasitism. This can significantly improve the growth environment and yield of strawberries.

[0030] Preferably, in the step S2, the inoculation amount of Trichoderma viride is 5-10% of the total mass of the fermentation liquid.

[0031] The present application also discloses an application of the strawberry sweetener as described above, wherein the strawberry sweetener is sprayed every 9-12 days during the fruit setting period of the strawberry, and each spraying is carried out three times, and both sides of the strawberry leaves are sprayed.

[0032] According to the above technical means, by spraying at intervals and multiple times, the absorption of the sweetener by strawberries can be effectively improved, thereby effectively improving the sweetness of the strawberries. In addition, the sprayed sweetener contains green Trichoderma, which can effectively prevent and treat common diseases in strawberry production such as powdery mildew and gray mold.

[0033] The present application adopting the above scheme has the following beneficial effects:

[0034] 1. In this application, by using raw materials of natural components and spraying them at different growth stages of strawberries, it is not only possible to increase the sweetness of strawberries and increase the added value of strawberries, but also to reduce the occurrence of powdery mildew and gray mold of strawberries;

[0035] 2. In the present application, when preparing the strawberry sweetener, the plant components sugar, peel and stevia are fermented under natural conditions and separated to obtain the strawberry sweetener, which has a simple process, strong adaptability and is easy to promote. DETAILED DESCRIPTION

[0036] The following will be combined with the specific implementation methods in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention:

[0037] Example 1, Preparation of Strawberry Sweetener

[0038] S1. Weigh 100g brown sugar, 10g orange peel and 30g stevia by weight;

[0039] S2. 100g brown sugar, 10g orange peel and 30g stevia were placed in a container, 3L of water was added, and natural fermentation was carried out under natural conditions at a fermentation temperature of 20°C. 5% of the total mass of the fermentation broth was inoculated with green Trichoderma, and aerobic fermentation was carried out for 10 days to obtain a fermentation broth;

[0040] S3. The fermentation liquid treated in step S2 is subjected to solid-liquid separation to obtain a strawberry sweetener.

[0041] The strawberry sweetener in the above embodiment is placed in a spray pot, and during the fruit-setting period of the strawberries, the strawberries are sprayed once every 10 days. Each spraying is performed three times, and both sides of the strawberry leaves are sprayed until both sides of the strawberry leaves are moistened.

[0042] Example 2, Preparation of Strawberry Sweetener

[0043] S1. Weigh 150g brown sugar, 20g orange peel and 50g stevia by weight;

[0044] S2. 150g brown sugar, 20g orange peel and 50g stevia were placed in a container, 3L of water was added, and natural fermentation was carried out under natural conditions at a fermentation temperature of 20°C. 8% of the total mass of the fermentation broth was inoculated with green Trichoderma, and aerobic fermentation was carried out for 20 days to obtain a fermentation broth;

[0045] S21. During the fermentation process, the indicators are tested every 15 days. The key test indicators mainly include pH value, reducing sugar content, total acid content, microbial indicators, etc. The above indicators jointly determine the quality of the fermented product. The main test indicators are as follows:

[0046] pH value: During the fermentation process, changes in pH value can reflect changes in fermentation progress and microbial activity. The pH is controlled at 4.0-6.5. When pH ≤ 4.0, use 10% NaHCO3 for adjustment; when pH ≥ 6.5, use 1 mol / L dilute HCL for adjustment.

[0047] Reducing sugar content: Changes in reducing sugar content can reflect the consumption of sugars during the fermentation process. The DNS staining method, full name 3,5-dinitrosalicylic acid colorimetric method, is used to determine the consumption of reducing sugars in the fermentation broth. If the reducing sugar content is below 30%, it proves that the fermentation is complete and the fermentation can be stopped; when the reducing sugar content is above 30%, the fermentation is continued until the reducing sugar content is below 30%.

[0048] Total acid content: The total acid content affects the flavor and shelf life of the fermented product. The total acid content refers to the total amount of all acidic substances in the fermentation broth, including inorganic and organic acids. It is determined based on the pH value, which should not be lower than 4.0.

[0049] Microbiological indicators: including the number of probiotics, coliform bacteria, mold, etc., to ensure the safety of fermented products. Microbiological indicators are based on the standard of not exceeding the microbial bacteria in food production. In this fermentation production, no mildew or odor will occur.

[0050] Through the above-mentioned testing indicators, the quality of the fermentation process can be comprehensively evaluated to ensure the quality and safety of the final product.

[0051] S3. The fermentation liquid treated in step S2 is subjected to solid-liquid separation to obtain a strawberry sweetener.

[0052] The strawberry sweetener in the above embodiment is placed in a spray pot, and during the fruit-setting period of the strawberries, the strawberries are sprayed once every 10 days. Each spraying is performed three times, and both sides of the strawberry leaves are sprayed until both sides of the strawberry leaves are moistened.

[0053] Example 3, Preparation of Strawberry Sweetener

[0054] S1. Weigh 200g brown sugar, 30g orange peel and 70g stevia by weight;

[0055] S2. 200g brown sugar, 30g orange peel and 70g stevia were placed in a container, 3L of water was added, and natural fermentation was carried out under natural conditions at a fermentation temperature of 20°C. 10% of the total mass of the fermentation broth was inoculated with green Trichoderma, and aerobic fermentation was carried out for 30 days to obtain a fermentation broth;

[0056] S21. During the fermentation process, the indicators are tested every 15 days. The key test indicators mainly include pH value, reducing sugar content, total acid content, microbial indicators, etc. The above indicators jointly determine the quality of the fermented product. The main test indicators are as follows:

[0057] pH value: During the fermentation process, changes in pH value can reflect changes in fermentation progress and microbial activity. The pH is controlled at 4.0-6.5. When pH ≤ 4.0, use 10% NaHCO3 for adjustment; when pH ≥ 6.5, use 1 mol / L dilute HCL for adjustment.

[0058] Reducing sugar content: Changes in reducing sugar content can reflect the consumption of sugars during the fermentation process. The DNS staining method, full name 3,5-dinitrosalicylic acid colorimetric method, is used to determine the consumption of reducing sugars in the fermentation broth. If the reducing sugar content is below 30%, it proves that the fermentation is complete and the fermentation can be stopped; when the reducing sugar content is above 30%, the fermentation is continued until the reducing sugar content is below 30%.

[0059] Total acid content: The total acid content affects the flavor and shelf life of the fermented product. The total acid content refers to the total amount of all acidic substances in the fermentation broth, including inorganic and organic acids. It is determined based on the pH value, which should not be lower than 4.0.

[0060] Microbiological indicators: including the number of probiotics, coliform bacteria, mold, etc., to ensure the safety of fermented products. Microbiological indicators are based on the standard of not exceeding the microbial bacteria in food production. In this fermentation production, no mildew or odor will occur.

[0061] Through the above-mentioned testing indicators, the quality of the fermentation process can be comprehensively evaluated to ensure the quality and safety of the final product.

[0062] S3. The fermentation liquid treated in step S2 is subjected to solid-liquid separation to obtain a strawberry sweetener.

[0063] The strawberry sweetener in the above embodiment is placed in a spray pot, and during the fruit-setting period of the strawberries, the strawberries are sprayed once every 10 days. Each spraying is performed three times, and both sides of the strawberry leaves are sprayed until both sides of the strawberry leaves are moistened.

[0064] The strawberries sprayed with sweetener in Examples 1-3 were tested for sweetness. During the test, a handheld fruit sugar meter was used for the test, and strawberries not sprayed with sweetener were used as blank controls. The test results are shown in the following table:

[0065] project Example 1 Example 2 Example 3 Blank control group Sweetness % 8.23-10.5％ 11.2-13％ 10.2-12.3％ 5.52-8.57％

[0066] According to the above data, the sugar content of strawberries significantly changes by spraying the sweetener, and can be increased by an average of 2%-5% compared with the control group, reaching 11.8%-13%. In Example 2, the sweetness of strawberries increases the most, that is, under this formula and fermentation conditions, strawberries with relatively optimal sweetness can be obtained.

[0067] The strawberry sweetener, preparation method and application provided by the present invention are introduced in detail above. The description of the specific embodiment is only used to help understand the method and core idea of ​​the present invention. It should be pointed out that for ordinary technicians in this technical field, without departing from the principle of the present invention, several improvements and modifications can be made to the present invention, and these improvements and modifications also fall within the scope of protection of the claims of the present invention.

[0068] It should be noted that if no specific experimental steps or conditions are specified in the examples, the conventional experimental steps or conditions described in the literature in the field can be used. If no manufacturer is specified for the reagents or instruments used, they are all conventional reagent products that can be purchased commercially.

[0069] The above examples are intended to provide a better understanding of the present invention, and are not intended to be limiting of the best implementation mode described herein, nor are they intended to limit the content and protection scope of the present invention. Any product identical or similar to the present invention that is derived by anyone under the inspiration of the present invention or by combining the present invention with features of other prior arts shall fall within the protection scope of the present invention.

Claims

1. A strawberry sweetener, characterized in that: The invention comprises the following components by weight: 100-250 parts of plant component sugar, 10-30 parts of peel and 30-70 parts of stevia, and the balance is water.

2. The strawberry sweetener according to claim 1, characterized in that The plant component sugar is one or more combinations of monosaccharides, disaccharides and polysaccharides.

3. The strawberry sweetener according to claim 2, characterized in that The plant component sugar is disaccharide, and the disaccharide is one or more combinations of brown sugar, black sugar, coconut sugar, maltose, and maple syrup.

4. The strawberry sweetener according to claim 3, characterized in that The disaccharide is brown sugar.

5. The strawberry sweetener according to claim 1, characterized in that The fruit peel is one or more combinations of orange peel, banana peel, apple peel, grapefruit peel and lemon peel.

6. The strawberry sweetener according to claim 5, characterized in that The peel is orange peel.

7. A method for preparing the strawberry sweetener according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Weigh the plant ingredients sugar, peel and stevia by weight respectively; S2. The plant component sugar, peel and stevia are placed in a container, clean water is added, and aerobic fermentation is performed under natural conditions at a temperature of 15-25°C for 10-30 days to obtain a fermentation liquid; S3. Extract the fermentation liquid treated in step S2 to obtain a strawberry sweetener.

8. The method for preparing the strawberry sweetener according to claim 7, characterized in that: In the step S2, Trichoderma viride is inoculated during aerobic fermentation.

9. The method for preparing the strawberry sweetener according to claim 8, characterized in that: In the step S2, the inoculation amount of Trichoderma viride is 5-10% of the total mass of the fermentation liquid.

10. A use of the strawberry sweetener as claimed in claim 1, characterized in that: Spray the strawberry sweetener every 9-12 days during the fruit-setting period of the strawberry. Each spraying should be done three times and both sides of the strawberry leaves should be sprayed.