Formula and preparation method of exocarpium citri rubrum probiotic fermented beverage

Abstract

The invention relates to the technical field of probiotic fermented beverages, in particular to a formula and a preparation method of an exocarpium citri rubrum probiotic fermented beverage, and the exocarpium citri rubrum probiotic fermented beverage comprises the following raw material components: 20-30% of exocarpium citri rubrum peel, 2-3% of probiotic strains, 8-12% of a herbal extract, 0.5-2% of a compound enzyme synergist, 1-2% of soybean peptides, 0.05-0.1% of vitamin C, 0.01-0.03% of natural menthol, 1-5% of natural honey and the balance of purified water. According to the invention, through the enzymolysis extraction of the exocarpium citri rubrum and the fermentation of the exocarpium citri rubrum and the fermentation of the probiotics, active ingredients are retained, the composition proportion is optimized, the content of naringin and the survival rate of total flavonoids and the probiotics are relatively good, bitter substances can be decomposed and small molecule peptides can be released in the enzymolysis process, the bitter and pungent taste of the exocarpium citri rubrum can be effectively removed, the nutritional ingredients of the exocarpium citri rubrum can be ensured, and the nutritional value of the exocarpium citri rubrum can be improved. According to the present invention, the food and medicine homology is achieved, such that the developed citrus reticulata blanco beverage has good competitiveness in taste and multi-dimensional nutrition, the citrus reticulata blanco value is well developed, and the practicality is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of probiotic fermented beverages, and specifically to a formula for a tangerine peel probiotic fermented beverage and a preparation method thereof. Background Art

[0002] Tangerine peel is the immature or nearly mature dried outer pericarp of Citrus grandis 'Tomentosa', which is an arbor plant of the Rutaceae citrus genus and is famous for being produced in Huazhou. Its primary effects are resolving phlegm and relieving cough, and relieving cough caused by wind-cold. Whether it is a cold cough or a dry cough, taking tangerine peel can be effective. It can also be used for symptoms such as qi stagnation in the spleen and stomach, abdominal distension, anorexia, vomiting and diarrhea, indigestion, drying dampness and resolving phlegm, nausea and vomiting, heaviness of the limbs, increased leucorrhea, cough with reversed qi, etc., and has good medicinal value. However, the development of its overall economic value is relatively single;

[0003] Patent No. CN106562162A discloses a crabapple fruit probiotic fermented beverage and a preparation method thereof. The present invention uses crabapple fruit juice in combination with auxiliary materials such as big red dates and black tea, and after inoculating probiotic strains and undergoing a microbial fermentation process, a crabapple fruit probiotic fermented beverage is prepared. The product produced by the present invention combines the dual effects of probiotics and crabapple fruit, and has obvious effects in terms of health care, beauty, improving immunity and disease resistance. Patent No. CN119326081A discloses a polygonatum probiotic fermented beverage and a preparation method thereof. The polygonatum fermented beverage is mainly prepared from polygonatum through fermentation by Bacillus coagulans, has a pure taste, is sweet and sour and refreshing, has a soft fermentation aroma, contains a variety of nutritional components, has functions such as enhancing immunity and antioxidation, and has multiple benefits for physical health, and has broad market prospects. It can be understood that adding a certain amount of plant medicinal materials to probiotic fermented beverages can increase the nutritional value of the beverages while improving the taste, combining the advantages of plant components and probiotic fermentation.

[0004] At present, although tangerine peel has a fragrant smell, due to its special bitter and pungent taste, it is not accepted by consumers, resulting in less development of tangerine peel beverages and affecting the economic value of tangerine peel. Therefore, we propose a formula for a tangerine peel probiotic fermented beverage and a preparation method thereof, which can improve the economic value of tangerine peel, extract the beneficial components in tangerine peel through enzymatic hydrolysis and probiotic fermentation processes, and combine with probiotic beverages to improve the bitter and pungent taste of tangerine peel, and can achieve multi-dimensional nutritional support, forming "nutritional complexity", "intestinal-immune synergy", and "environmental friendliness" as the core competitiveness. At the same time, relying on technological innovation to solve the problem of viable cell survival rate, it becomes an ideal choice that takes into account health and sustainability. Summary of the Invention

[0005] In view of the deficiencies of the prior art, the present invention provides a formula for fermented tangerine peel and probiotic drink and its preparation method, which solves the problem that due to the special bitter and pungent taste of tangerine peel, it is not accepted by consumers, resulting in less development of tangerine peel drinks and affecting the economic value of tangerine peel.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: The formula for fermented tangerine peel and probiotic drink, the raw material components include: 20-30% of tangerine peel, 2-3% of probiotic strains, 8-12% of herbal extract, 0.5-2% of compound enzyme synergist, 1-2% of soy polypeptide, 0.05-0.1% of vitamin C, 0.01-0.03% of natural menthol, 1-5% of natural honey, and the rest is purified water.

[0007] Preferably, tangerine peel is added as a raw material, and through enzymatic hydrolysis and fermentation processes, extraction is achieved to improve the dissolution rate of flavonoids, decompose bitterness to release small molecule peptide substances, effectively improve the bitter and pungent taste of tangerine peel, and at the same time ensure the activity of the number of probiotic bacteria, enhance the taste, and achieve multi-dimensional nutritional support.

[0008] Preferably, the tangerine peel extract is selected from the peel of immature pomelos produced in Huazhou, and sliced into 3-5MM thin slices.

[0009] Preferably, the probiotic strains are composed of Lactobacillus plantarum (40%), Lactobacillus fermentum (30%), Lactobacillus casei (20%), and Bifidobacterium (10%), and the total number of bacteria ≥ 1×10 10 CFU / g.

[0010] Preferably, the herbal extract is one or more of Momordica grosvenori extract, lily powder, and licorice extract.

[0011] Preferably, the compound enzyme synergist is composed of naringinase (25%), cellulase (25%), pectinase (20%), and lemon enzyme (30%).

[0012] The preparation method of the fermented tangerine peel and probiotic drink, the preparation method includes the following steps:

[0013] S1. Raw material treatment, select the peel of immature pomelos produced in Huazhou, and perform blanching and sterilization treatment by high-temperature steam (85-105 degrees) for 8-12 minutes, and then hot air drying (55-60 degrees) until the moisture content of the peel ≤ 12%.

[0014] S2. Mix the peel and purified water according to a weight ratio of 1:30, and add the compound enzyme synergist, and enzymatically hydrolyze at a temperature of 40-50 degrees for 2 hours;

[0015] S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains;

[0016] S4. Mix the materials obtained in S2 and the probiotic strains obtained in S3, and ferment them in a sealed fermenter at 37°C for 3 - 5 days;

[0017] S5. Filter the fermented material. The fermented liquid is centrifuged through a 300 - mesh filter to remove residues, and the clarified liquid is retained;

[0018] S6. Gradually add herbal extracts and soy polypeptides to the clarified liquid in S5, mix them by low - speed stirring, then add vitamin C and natural menthol for flavoring, and finally add natural honey to adjust the sweetness, with a sugar content ≤ 5g / 100mL;

[0019] S7. Ultrafilter the adjusted beverage liquid in S6, perform low - temperature pasteurization (72°C / 15 s) after filtration, and finally obtain the ready - to - drink beverage after filling.

[0020] Preferably, in step S4, the fermentation is terminated when the pH drops to 3.8 - 4.2, and 2 - 4% brown sugar or molasses is added before fermentation.

[0021] Preferably, in step S6, mogroside V is added simultaneously to adjust the sweet - acid ratio of the beverage to 13:1 to 15:1.

[0022] Preferably, the ready - to - drink beverage needs to be sealed and stored refrigerated at 4 - 8°C.

[0023] Beneficial effects

[0024] The present invention provides a formula for a tangerine peel probiotic fermented beverage and its preparation method. Compared with the prior art, it has the following beneficial effects:

[0025] The formula for the tangerine peel probiotic fermented beverage prepared by the present invention, through enzymatic hydrolysis extraction of tangerine peel and fermentation with probiotics, while retaining the active ingredients, optimizes the ingredient ratio, has better naringin content, total flavonoids and probiotic survival rate, and improves the taste of the beverage. During the enzymatic hydrolysis process, bitter substances can be decomposed and small - molecule peptides are released, which can effectively remove the bitter and pungent taste of tangerine peel, ensure its nutritional components, achieve the homology of medicine and food, so that the developed tangerine peel - based beverages have better competitiveness in taste and multi - dimensional nutrition, better develop the value of tangerine peel, increase the industrial cluster, and improve the practicability. Specific embodiments

[0026] Based on the embodiments in the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts fall within the scope of protection of the present invention.

[0027] Example 1

[0028] Formula of fermented orange peel and probiotic drink, the raw material components include: 22% of orange peel, 2% of probiotic strains, 10% of herbal extract, 1% of compound enzyme synergist, 2% of soy polypeptide, 0.1% of vitamin C, 0.03% of natural menthol, 3% of natural honey, and the rest is purified water.

[0029] The herbal extract is Momordica grosvenori extract. Momordica grosvenori is not suitable for special populations suffering from digestive system diseases or severe liver and kidney diseases. Labels need to be added during production.

[0030] Preparation method of the formula of fermented orange peel and probiotic drink, the preparation method includes the following steps:

[0031] S1. Raw material treatment: Select the peel of immature pomelos produced in Huazhou, and perform blanching and sterilization treatment by high-temperature steam (85 - 105 °C) for 8 - 12 minutes, and then hot air drying (55 - 60 °C) until the peel moisture ≤ 12%.

[0032] S2. Mix the peel and purified water according to a weight ratio of 1:30, and add a compound enzyme synergist, and enzymolyze at a temperature of 40 - 50 °C for 2 hours;

[0033] S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains;

[0034] S4. Mix the material obtained in S2 and the probiotic strains obtained in S3, and ferment in a sealed fermenter at 37 °C for 3 - 5 days. Terminate the fermentation when the pH drops to 3.8 - 4.2, and add 2% brown sugar or molasses before fermentation;

[0035] S5. Filter the fermented material, and centrifuge the fermented liquid through a 300-mesh filter screen to remove residues, and retain the clarified liquid; [[ID=X]]

[0036] S6. Gradually add the herbal extract and soy polypeptide to the clarified liquid in S5, mix by low-speed stirring, then add vitamin C and natural menthol again for flavoring, and finally add natural honey to adjust the sweetness, with the sugar content ≤ 5 g / 100 mL, and add mogroside to adjust the sweet-sour ratio of the drink to 13:1 to 15:1;

[0037] S7. Ultrafilter the adjusted drink liquid in S6, perform low-temperature pasteurization (72 °C / 15 s) after filtration, and finally obtain a ready-to-drink beverage after filling. The ready-to-drink beverage needs to be sealed and stored refrigerated at 4 - 8 °C.

[0038] Example 2

[0039] Formula of fermented tangerine peel and probiotic drink. The raw material components include: 20% of tangerine peel, 3% of probiotic strains, 12% of herbal extract, 2% of compound enzyme synergist, 2% of soy polypeptide, 0.05% of vitamin C, 0.03% of natural menthol, 1% of natural honey, and the rest is purified water.

[0040] The herbal extract is lily powder.

[0041] Preparation method of the formula of fermented tangerine peel and probiotic drink. The preparation method includes the following steps:

[0042] S1. Raw material treatment: Select the peel of immature pomelos produced in Huazhou, and perform blanching and sterilization treatment by high-temperature steam (85 - 105 °C) for 8 - 12 minutes, and then hot air drying (55 - 60 °C) until the peel moisture ≤ 12%.

[0043] S2. Mix the peel and purified water according to a weight ratio of 1:30, and add a compound enzyme synergist, and enzymolyze at a temperature of 40 - 50 °C for 2 hours;

[0044] S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains;

[0045] S4. Mix the material obtained in S2 and the probiotic strains obtained in S3, and ferment in a sealed fermenter at 37 °C for 3 - 5 days. Terminate the fermentation when the pH drops to 3.8 - 4.2, and add 4% brown sugar or molasses before fermentation;

[0046] S5. Filter the fermented material. The fermented liquid is centrifuged through a 300-mesh filter screen to remove residues, and the clarified liquid is retained;

[0047] S6. Add the herbal extract and soy polypeptide to the clarified liquid in S5 in portions, mix by low-speed stirring, then add vitamin C and natural menthol again for flavoring, and finally add natural honey to adjust the sweetness, with the sugar content ≤ 5 g / 100 mL, and add mogroside to adjust the sweet acid ratio of the drink to 13:1 to 15:1;

[0048] S7. Ultrafilter the adjusted drink liquid in S6, perform low-temperature pasteurization (72 °C / 15 s) after filtration, and finally obtain an instant drink after filling. The instant drink needs to be sealed and stored refrigerated at 4 - 8 °C.

[0049] Example 3

[0050] Formula of fermented tangerine peel and probiotic drink. The raw material components include: 30% of tangerine peel, 3% of probiotic strains, 8% of herbal extract, 0.5% of compound enzyme synergist, 1% of soy polypeptide, 0.05% of vitamin C, 0.01% of natural menthol, 4% of natural honey, and the rest is purified water.

[0051] The herbal extract is licorice extract.

[0052] Preparation method of the formula of fermented beverage of Citrus grandis 'Tomentosa' and probiotics. The preparation method includes the following steps:

[0053] S1. Raw material treatment: Select the peel of immature pomelos produced in Huazhou, and perform blanching and sterilization treatment by high-temperature steam (85 - 105 °C) for 8 - 12 minutes, and then hot air drying (55 - 60 °C) until the moisture content of the peel ≤ 12%.

[0054] S2. Mix the peel and purified water according to a weight ratio of 1:30, and add a composite enzyme synergist, and enzymolyze at a temperature of 40 - 50 °C for 2 hours;

[0055] S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains;

[0056] S4. Mix the material obtained in S2 and the probiotic strains obtained in S3, and ferment in a sealed fermenter at 37 °C for 3 - 5 days. Terminate the fermentation when the pH drops to 3.8 - 4.2, and add 2% brown sugar or molasses before fermentation;

[0057] S5. Filter the fermented material. The fermented liquid is centrifuged through a 300-mesh filter screen to remove residues, and the clarified liquid is retained;

[0058] S6. Add the herbal extract and soy polypeptide to the clarified liquid in S5 in batches, mix by low-speed stirring, then add vitamin C and natural menthol for flavoring, and finally add natural honey to adjust the sweetness, with the sugar content ≤ 5 g / 100 mL, and add mogroside to adjust the sweet-sour ratio of the beverage to 13:1 to 15:1;

[0059] S7. Ultrafilter the adjusted beverage liquid in S6, perform low-temperature pasteurization (72 °C / 15 s) after filtration, and finally obtain an instant beverage after filling. The instant beverage needs to be sealed and stored refrigerated at 4 - 8 °C.

[0060] Example 4

[0061] Formula of fermented beverage of Citrus grandis 'Tomentosa' and probiotics. The raw material components include: 30% of the peel of Citrus grandis 'Tomentosa', 3% of probiotic strains, 12% of herbal extract, 0.2% of composite enzyme synergist, 2% of soy polypeptide, 0.1% of vitamin C, 0.03% of natural menthol, 5% of natural honey, and the rest is purified water.

[0062] The herbal extract is a mixture of momordica grosvenori extract, lily powder, and licorice extract. Momordica grosvenori is not suitable for special populations suffering from digestive system diseases or severe liver and kidney diseases. Labels need to be added during production.

[0063] Preparation method of fermented beverage formula of Exocarpium Citri Grandis (Tomentosae) and probiotics, the preparation method comprising the following steps:

[0064] S1. Raw material treatment: Select the pericarp of immature pomelos produced in Huazhou, and carry out blanching and sterilization treatment by treating with high-temperature steam (85-105 °C) for 8-12 minutes, and then hot air drying (55-60 °C) until the moisture content of the pericarp ≤ 12%.

[0065] S2. Mix the pericarp and purified water according to a weight ratio of 1:30, and add a composite enzyme synergist, and carry out enzymatic hydrolysis at a temperature of 40-50 °C for 2 hours;

[0066] S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains;

[0067] S4. Mix the material obtained in S2 and the probiotic strains obtained in S3, and ferment in a sealed fermenter at 37 °C for 3-5 days. Terminate the fermentation when the pH drops to 3.8-4.2, and add 4% brown sugar or molasses before fermentation;

[0068] S5. Filter the fermented material, and centrifuge the fermented liquid through a 300-mesh filter screen to remove residues, and retain the clarified liquid;

[0069] S6. Add herbal extracts and soy polypeptides to the clarified liquid in S5 in batches, and mix them by means of low-speed stirring. Then add vitamin C and natural menthol for flavoring, and finally add natural honey to adjust the sweetness, with the sugar content ≤ 5 g / 100 mL, and add mogroside to adjust the sweet-sour ratio of the beverage to 13:1 to 15:1;

[0070] S7. Ultrafilter the adjusted beverage liquid in S6, and carry out low-temperature pasteurization (72 °C / 15 s) after filtration. Finally, obtain an instant beverage after filling. The instant beverage needs to be sealed and stored refrigerated at 4-8 °C.

[0071] Comparative Example 1

[0072] Conventional Exocarpium Citri Grandis (Tomentosae) beverage: After blanching the pericarp of Exocarpium Citri Grandis (Tomentosae), dry it, and soak it in 90 °C hot water for 5-8 minutes, and honey can be added for flavoring.

[0073] Let the product beverages of the examples and comparative examples stand still. The fermented beverage of Exocarpium Citri Grandis (Tomentosae) and probiotics has good clarity and taste;

[0074] The conventional Exocarpium Citri Grandis (Tomentosae) beverage has a certain fresh fragrance. Although honey is added, the bitter and pungent taste is relatively heavy and the taste is not good.

[0075] In the example, the bitter and pungent taste of the fermented beverage of Exocarpium Citri Grandis (Tomentosae) and probiotics is significantly removed, and the fresh fragrance is retained.

[0076] The polyphenols in the beverage products of the examples and comparative examples were detected, and the results are shown in the following table:

[0077]

[0078] According to the examples, it can be confirmed that after enzymatic hydrolysis and extraction, the content of flavonoids in the fermented beverage of Exocarpium Citri Grandis and probiotics is significantly increased, ensuring the nutritional components and improving the medicinal value of the beverage.

[0079] Meanwhile, the content not described in detail in this specification belongs to the prior art well known to those skilled in the art.

Claims

1. Formula of fermented beverage of tangerine peel and probiotics, characterized in that: The raw material components include: 20-30% of tangerine peel, 2-3% of probiotic strains, 8-12% of herbal extract, 0.5-2% of compound enzyme synergist, 1-2% of soybean polypeptide, 0.05-0.1% of vitamin C, 0.01-0.03% of natural menthol, 1-5% of natural honey, and the rest is purified water.

2. The formula of the fermented drink of tangerine peel and probiotics according to claim 1, characterized in that: The tangerine peel extract is selected from the peel of immature pomelos produced in Huazhou, and sliced into 3-5MM thin slices.

3. The formula of the fermented tangerine peel and probiotic drink according to claim 1, characterized in that: The probiotic strain is composed of Lactobacillus plantarum (40%), Lactobacillus fermentum (30%), Lactobacillus casei (20%), and Bifidobacterium (10%), and the total number of bacteria is ≥ 1×10 10 CFU / g.

4. The formula of the tangerine peel and probiotic fermented drink according to claim 1, wherein: The herbal extract is one or more of momordica grosvenori extract, lily powder, and licorice extract.

5. The formula of the tangerine peel and probiotic fermented drink according to claim 1, wherein: The compound enzyme synergist is composed of naringinase (25%), cellulase (25%), pectinase (20%), and lemon enzyme (30%).

6. Preparation method of the fermented beverage of tangerine peel and probiotics according to claim 1, characterized in that: the preparation method includes the following steps: S1. Raw material treatment: Select the peel of immature pomelos produced in Huazhou, and carry out blanching and sterilization treatment by high-temperature steam (85-105 degrees) for 8-12 minutes, and then hot air drying (55-60 degrees) until the peel moisture ≤ 12%. S2. Mix the peel and purified water according to a weight ratio of 1:30, and add a compound enzyme synergist, and carry out enzymatic hydrolysis at a temperature of 40-50 degrees for 2 hours; S3. Mix Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, and Bifidobacterium in proportion to obtain probiotic strains; S4. Mix the material obtained in S2 and the probiotic strains obtained in S3, and ferment in a sealed fermenter at 37 degrees for 3-5 days; S5. Filter the fermented material, and centrifuge the fermented liquid through a 300-mesh filter screen to remove residues, and retain the clarified liquid; S6. Add herbal extract and soybean polypeptide to the clarified liquid in S5 in batches, mix by low-speed stirring, then add vitamin C and natural menthol again for flavoring, and finally add natural honey to adjust the sweetness, with a sugar content ≤ 5g / 100mL; S7. Ultrafilter the adjusted beverage liquid in S6, carry out low-temperature pasteurization (72°C / 15 seconds) after filtration, and finally obtain an instant beverage after filling.

7. The preparation method of the tangerine peel and probiotic fermented drink according to claim 6, characterized in that: In step S4, terminate the fermentation when the pH drops to 3.8-4.2, and add 2-4% brown sugar or molasses before fermentation.

8. Preparation method of the fermented beverage of tangerine peel and probiotics according to claim 6, characterized in that: in step S6, add mogroside V synchronously to adjust the sweet-sour ratio of the beverage to 13:1 to 15:

1.

9. The preparation method of the tangerine peel and probiotic fermented drink according to claim 6, characterized in that: The instant beverage needs to be sealed and refrigerated at 4-8 degrees for storage.

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