High-activity low-astringency roxburgh rose fermentation liquor and preparation method thereof

Abstract

The invention discloses high-activity low-astringency roxburgh rose fermentation liquor and a preparation method thereof, and belongs to the technical field of food and food processing. The high-activity and low-astringency roxburgh rose fermentation liquor is prepared from the following components in parts by weight: 95 to 105 parts of roxburgh rose juice, 0.00040 to 0.00060 part of lactobacillus plantarum, 0.00028 to 0.00038 part of lactobacillus paracasei and 0.00011 to 0.00021 part of saccharomycetes (LB-1). The rosa roxburghii tratt juice can be fermented through the lactobacillus plantarum and the lactobacillus paracasei contained in the rosa roxburghii tratt juice, so that tannin contained in the rosa roxburghii tratt juice is degraded, and the content of tannin in the rosa roxburghii tratt juice is reduced; according to the present invention, the fermentation broth can be in the oxygen pressure environment through the carbon dioxide produced by fermenting the rosa roxburghii tratt juice through the contained yeast (LB-1), such that the growth of the aerobic bacteria can be inhibited, the oxidation of the vitamin C can be inhibited, the structure of the superoxide dismutase can be maintained not to be damaged, and the activity of the superoxide dismutase can be maintained.

Description

Technical Field

[0001] This invention relates to the field of food and food processing technology, and in particular to a highly active, low-astringency prickly pear fermentation broth and its preparation method. Background Technology

[0002] Prickly pear is rich in vitamin C, superoxide dismutase (SOD) and polyphenols. Currently, prickly pear is widely used in food. However, the activity of vitamin C and superoxide dismutase (SOD) is easily affected by high temperature, and the processing steps (such as high temperature sterilization) in the existing prickly pear processing technology can easily cause nutrient loss.

[0003] Furthermore, the high tannin content in prickly pear results in a high tannin content in the prickly pear juice, making it bitter and unpalatable. Moreover, the high tannin content of the juice also lowers the quality of food products. Additionally, existing de-astringency processes such as chemical adsorption often introduce exogenous additives, affecting the product's naturalness. Therefore, there is an urgent need for a prickly pear juice that effectively reduces bitterness while preserving vitamin C and superoxide dismutase activity. Summary of the Invention

[0004] The purpose of this invention is to overcome at least one deficiency of the prior art and to provide a highly active, low-astringency prickly pear fermentation broth that is beneficial for reducing bitterness and retaining vitamin C and superoxide dismutase activity; in addition, a method for preparing the highly active, low-astringency prickly pear fermentation broth is also provided.

[0005] The technical solution of the present invention to solve the above-mentioned technical problems is as follows: According to one aspect of this application, a highly active and low-astringency prickly pear fermentation broth is provided, comprising the following components in parts by weight: 95-105 parts prickly pear juice, 0.00040-0.00060 parts Lactobacillus plantarum, 0.00028-0.00038 parts Lactobacillus paracasei, and 0.00011-0.00021 parts yeast (LB-1).

[0006] The beneficial effects of this invention are as follows: The high-activity, low-astringency prickly pear fermentation broth in this embodiment contains appropriate amounts of *Lactobacillus plantarum* and *Lactobacillus paracasei*, which facilitates the fermentation of prickly pear juice by *Lactobacillus plantarum* and *Lactobacillus paracasei*, thereby degrading the tannins in the prickly pear juice and reducing the tannin content, thus resulting in a low-astringency prickly pear fermentation broth. Furthermore, the high-activity, low-astringency prickly pear fermentation broth in this embodiment contains appropriate amounts of yeast (LB-1), which facilitates the use of carbon dioxide generated by the fermentation of prickly pear juice by yeast (LB-1) to maintain the fermentation broth in a pressurized oxygen environment, inhibiting the growth of aerobic bacteria and vitamin C oxidation, and also helping to maintain the structure of superoxide dismutase and preserve its activity. Therefore, the high-activity, low-astringency prickly pear fermentation broth in this embodiment helps to reduce bitterness and retain vitamin C and superoxide dismutase activity.

[0007] In addition, based on the above technical solution, the present invention can be further improved as follows, and can also have the following additional technical features.

[0008] According to one embodiment of this application, the prickly pear juice is obtained by filtration after enzymatic hydrolysis with a compound enzyme, the compound enzyme including pectinase and cellulase, and the enzyme activity ratio of the pectinase and the cellulase is (0.8-1.2):(0.8-1.2).

[0009] In this embodiment, the enzyme activity ratio of pectinase and cellulase is (0.8-1.2):(0.8-1.2). This suitable ratio facilitates the removal of pectin from the cell walls of prickly pear by pectinase and cellulose from the cell walls by cellulase. Furthermore, the combination of pectinase and cellulase enhances the synergistic effect of the enzyme system, thereby increasing the juice yield. Additionally, the prickly pear juice is obtained by filtration after enzymatic hydrolysis with a compound enzyme. The mild hydrolysis conditions prevent the destruction of heat-sensitive nutrients such as vitamins in the prickly pear juice by high-temperature processing, thus maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear juice.

[0010] According to one embodiment of this application, the sugar content of the prickly pear juice is 6-15 Brix.

[0011] In this embodiment, the sugar content of the prickly pear juice is 6-15 Brix. The sugar content of the prickly pear juice is suitable, which is beneficial for providing energy for the fermentation process, ensuring fermentation efficiency and the quality of fermented products; it also helps to avoid low fermentation efficiency due to low sugar content of the prickly pear juice, and avoids affecting the taste of the product due to excessive sugar content of the prickly pear juice.

[0012] According to one embodiment of this application, the yeast (LB-1) is replaced with Saccharomyces cerevisiae.

[0013] In this embodiment, yeast (LB-1) is replaced with brewer's yeast. Since the fermentation efficiency and flavor-producing ability of brewer's yeast are similar to those of yeast (LB-1), it is also beneficial to reduce the tannin content in prickly pear juice and obtain a prickly pear fermented liquid with low astringency.

[0014] According to one embodiment of this application, the vitamin C content in the high-activity, low-astringency prickly pear fermentation broth is not less than 1400 mg / 100 g, and the superoxide dismutase activity in the high-activity, low-astringency prickly pear fermentation broth is not less than 6000 U / g.

[0015] In this embodiment, the high-activity, low-astringency prickly pear fermentation broth contains no less than 1400 mg / 100g of vitamin C and no less than 6000 U / g of superoxide dismutase, which helps to ensure the quality of the high-activity, low-astringency prickly pear fermentation broth.

[0016] According to another aspect of this application, a method for preparing a highly active, low-astringency prickly pear fermentation broth is provided, for preparing the aforementioned highly active, low-astringency prickly pear fermentation broth, the preparation method comprising: Fresh prickly pear fruits are selected, and the selected fresh prickly pear fruits are washed, pitted, and pulped to obtain prickly pear pulp. Add a compound enzyme to the obtained prickly pear pulp for enzymatic hydrolysis, and complete the enzymatic hydrolysis of the prickly pear pulp. The prickly pear pulp that has undergone enzymatic hydrolysis is filtered, and the filtrate is collected to obtain prickly pear juice; Based on the weight components of the above-mentioned high-activity, low-astringency prickly pear fermentation broth, the filtered prickly pear juice was fermented in stages. After the fermentation was completed, a high-activity, low-astringency prickly pear fermentation broth was obtained.

[0017] In this embodiment, based on the weight components of the aforementioned high-activity, low-astringency prickly pear fermentation broth, the filtered prickly pear juice is fermented in stages. This facilitates the fermentation of the prickly pear juice by *Lactobacillus plantarum* and *Lactobacillus paracasei*, thereby degrading the tannins in the prickly pear juice and reducing its tannin content, thus resulting in a low-astringency prickly pear fermentation broth. Furthermore, the carbon dioxide produced by the fermentation of the prickly pear juice by yeast (LB-1) creates a pressurized oxygen environment in the fermentation broth, inhibiting the growth of aerobic bacteria and vitamin C oxidation. This also helps maintain the structure and activity of superoxide dismutase. Therefore, the high-activity, low-astringency prickly pear fermentation broth prepared by the method in this embodiment helps reduce bitterness and retain vitamin C and superoxide dismutase activity.

[0018] According to one embodiment of this application, the staged fermentation of the filtered prickly pear juice includes: Fermentation is carried out in two stages. In the first fermentation stage, the Lactobacillus plantarum and Lactobacillus paracasei from the above-mentioned high-activity, low-astringency prickly pear fermentation liquid components are added to the filtered prickly pear juice for fermentation. The fermentation temperature is 34-40℃ and the fermentation time is 96-144 hours to obtain prickly pear fermentation liquid one. The first fermentation stage is carried out in a closed environment with an oxygen concentration of less than 0.5%. In the second fermentation stage, the yeast (LB-1) in the above-mentioned high-activity, low-astringency prickly pear fermentation broth was added to the obtained prickly pear fermentation broth one by weight for fermentation. The fermentation temperature was 25-31℃ and the fermentation time was 24-48 hours to obtain prickly pear fermentation broth two. The obtained prickly pear fermentation broth two was used as the high-activity, low-astringency prickly pear fermentation broth. The second fermentation stage was carried out in a closed environment with an oxygen concentration of less than 0.5%.

[0019] In this embodiment, the first fermentation stage uses *Lactobacillus plantarum* and *Lactobacillus paracasei* to ferment the prickly pear juice, thereby degrading the tannins and reducing their content, resulting in a low-astringency fermented broth. In the second fermentation stage, yeast (LB-1) ferments the prickly pear juice, generating carbon dioxide to create a pressurized oxygen environment, inhibiting the growth of aerobic bacteria and vitamin C oxidation, and helping to maintain the structure and activity of superoxide dismutase. Furthermore, the fermentation temperature in the first stage is 34-40℃, and the fermentation time is 96-144 hours. The fermentation temperature and fermentation time in the first stage... The suitable fermentation time is beneficial for the degradation of tannins in prickly pear juice. Furthermore, the fermentation temperature of the second fermentation stage is 25-31℃, and the fermentation time is 24-48 hours. The fermentation temperature of the second fermentation stage is lower than that of the first fermentation stage, which is conducive to adjusting and achieving the fermentation temperature of the second fermentation stage. Moreover, the suitable fermentation temperature and fermentation time of the second fermentation stage are conducive to ensuring the fermentation effect. Furthermore, both the first and second fermentation stages are carried out in a closed environment with an oxygen concentration of less than 0.5%, which is conducive to keeping the fermentation broth in a pressurized oxygen environment, inhibiting the growth of aerobic bacteria, inhibiting vitamin C oxidation, and maintaining the structure and activity of superoxide dismutase.

[0020] According to one embodiment of this application, after obtaining the highly active, low-astringency prickly pear fermentation broth, the preparation method further includes: A ceramic membrane microfiltration system was used to sterilize the obtained highly active and low-astringency prickly pear fermentation broth.

[0021] In this embodiment, the obtained high-activity, low-astringency prickly pear fermentation broth is sterilized using a ceramic membrane microfiltration system. This sterilization process avoids the loss of vitamin C and superoxide dismutase activity caused by high temperature compared to high-temperature sterilization, and helps to retain the activity of vitamin C and superoxide dismutase to a greater extent.

[0022] According to one embodiment of this application, after sterilizing the obtained high-activity, low-astringency prickly pear fermentation broth using a ceramic membrane microfiltration system, the preparation method further includes: The sterilized, highly active, low-astringency prickly pear fermentation broth was aseptically filled in an environment with an oxygen concentration of less than 0.5%.

[0023] In this embodiment, the sterilized, highly active, low-astringency prickly pear fermentation broth is aseptically filled in an environment with an oxygen concentration of less than 0.5%. This ensures that the fermentation broth, after being filled with gel, is in a pressurized oxygen environment, which inhibits the growth of aerobic bacteria, suppresses vitamin C oxidation, and helps maintain the structure of superoxide dismutase and preserve its activity.

[0024] According to one embodiment of this application, after the fermentation is completed, the preparation method further includes: The temperature of the second prickly pear fermentation broth obtained in the second fermentation stage was reduced to 3-5℃ within 1-2 hours, and then sterilized using a ceramic membrane microfiltration system under conditions where the oxygen concentration was below 0.5%.

[0025] In this embodiment, the temperature of the second prickly pear fermentation broth obtained in the second fermentation stage is reduced to 3-5°C within 1-2 hours. Rapidly lowering the temperature to a low temperature helps reduce the rate of microbial reproduction. Furthermore, under conditions where the oxygen concentration is below 0.5%, a ceramic membrane microfiltration system is used to sterilize the obtained second prickly pear fermentation broth, achieving sterilization of the highly active, low-astringency prickly pear fermentation broth. Compared to high-temperature sterilization, this avoids the loss of vitamin C and superoxide dismutase activity caused by high temperatures. It also helps to keep the fermentation broth in a pressurized oxygen environment, inhibiting the growth of aerobic bacteria and inhibiting vitamin C oxidation. It also helps to maintain the structure of superoxide dismutase and preserve its activity.

[0026] According to one embodiment of this application, the enzymatic hydrolysis treatment of adding a complex enzyme to the obtained prickly pear pulp specifically involves: Based on the weight of prickly pear fruit raw material required to produce prickly pear pulp for enzymatic hydrolysis with the added compound enzyme, measure 0.05-0.2% of the required weight of prickly pear fruit raw material to obtain the amount of compound enzyme to be added. Add the measured amount of compound enzyme to the prickly pear pulp for enzymatic hydrolysis with the added compound enzyme, and carry out enzymatic hydrolysis at a temperature of 40-55℃ for 1-2 hours; wherein, the enzyme activity ratio of the pectinase and the cellulase is (0.8-1.2):(0.8-1.2). The specific steps for filtering the prickly pear pulp after enzymatic hydrolysis are as follows: At a temperature of 40-50℃, the prickly pear pulp after enzymatic hydrolysis was filtered using a filter screen with a pore size of 0.25mm, and a filtration pressure of 0.1-0.3MPa was applied to the prickly pear pulp during the filtration process.

[0027] In this embodiment, filtration is performed at a temperature of 40-50℃. This suitable temperature avoids damage to heat-sensitive nutrients such as vitamins in the prickly pear juice due to excessively high temperatures, and also avoids slow filtration speed caused by increased viscosity of the prickly pear pulp due to low temperatures. Furthermore, using a 0.25mm pore size filter to filter the enzymatically hydrolyzed prickly pear pulp helps ensure the quality of the obtained prickly pear juice. Additionally, applying a filtration pressure of 0.1-0.3MPa to the prickly pear pulp during filtration helps ensure the filtration rate and avoids damage to the filter structure due to excessive pressure. Furthermore, the amount of compound enzyme added in this embodiment is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce the prickly pear pulp for enzymatic hydrolysis. Measuring the amount of compound enzyme based on the weight of the prickly pear fruit raw material facilitates accurate determination of the amount added, improves the suitability of the added amount, and ensures the activity and efficiency of the compound enzyme. Attached Figure Description

[0028] To more clearly illustrate the technical solutions in this invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0029] Figure 1 This is a flowchart illustrating the preparation method of the highly active, low-astringency prickly pear fermentation broth in this application embodiment. Detailed Implementation

[0030] To make the objectives, technical solutions, and advantages of this application clearer, the embodiments of this application will be described in further detail below with reference to the accompanying drawings.

[0031] To better understand the above-mentioned objectives, features, and advantages of the present invention, the present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in these embodiments can be combined with each other.

[0032] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and therefore the scope of protection of the invention is not limited to the specific embodiments disclosed below.

[0033] It should be noted that the terms "comprising" and "having" and any variations thereof in this invention are intended to cover non-exclusive inclusion. For example, a process, method, system, product, or device that includes a series of steps or units is not necessarily limited to those steps or units that are explicitly listed, but may include other steps or units that are not explicitly listed or that are inherent to such process, method, product, or device.

[0034] According to one aspect of this application, a highly active and low-astringency prickly pear fermentation broth is provided, comprising the following components in parts by weight: 95-105 parts prickly pear juice, 0.00040-0.00060 parts Lactobacillus plantarum, 0.00028-0.00038 parts Lactobacillus paracasei, and 0.00011-0.00021 parts yeast (LB-1).

[0035] In this embodiment, the high-activity, low-astringency prickly pear fermentation broth contains appropriate amounts of *Lactobacillus plantarum* and *Lactobacillus paracasei*, which facilitates the fermentation of prickly pear juice by these bacteria, thereby degrading the tannins in the juice and reducing their content. This results in a low-astringency prickly pear fermentation broth. Furthermore, the high-activity, low-astringency prickly pear fermentation broth in this embodiment contains appropriate amounts of yeast (LB-1), which helps maintain a pressurized oxygen environment through the carbon dioxide produced by the yeast (LB-1) during fermentation. This inhibits the growth of aerobic bacteria, suppresses vitamin C oxidation, and helps preserve the structure and activity of superoxide dismutase. Therefore, the high-activity, low-astringency prickly pear fermentation broth in this embodiment helps reduce bitterness and retain vitamin C and superoxide dismutase activity.

[0036] In this embodiment, the amount of prickly pear juice can be any number of parts between 95 and 105, the amount of Lactobacillus plantarum can be any number of parts between 0.00040 and 0.00060, the amount of Lactobacillus paracasei can be any number of parts between 0.00028 and 0.00038, and the amount of yeast (LB-1) can be any number of parts between 0.00011 and 0.00021.

[0037] In one embodiment of this application, prickly pear juice is obtained by filtration after enzymatic hydrolysis with a compound enzyme, which includes pectinase and cellulase, and the enzyme activity ratio of pectinase and cellulase is (0.8-1.2):(0.8-1.2).

[0038] In this embodiment, the enzyme activity ratio of pectinase and cellulase is (0.8-1.2):(0.8-1.2). This suitable ratio facilitates the removal of pectin from the cell walls of prickly pear by pectinase and cellulase by cellulase. Furthermore, the combination of pectinase and cellulase enhances the synergistic effect of the enzyme system, thereby increasing the juice yield. Additionally, the prickly pear juice is obtained by filtration after enzymatic hydrolysis with a compound enzyme. The mild hydrolysis conditions prevent the destruction of heat-sensitive nutrients such as vitamins in the prickly pear juice by high-temperature processing, thus maintaining the stability of various active ingredients such as vitamin C, superoxide dismutase, polyphenols, flavonoids, and dietary fiber in the prickly pear juice.

[0039] In one embodiment of this application, the sugar content of the prickly pear juice is 6-15 Brix.

[0040] In this embodiment, the sugar content of the prickly pear juice is 6-15 Brix. The sugar content of the prickly pear juice is suitable, which is beneficial for providing energy for the fermentation process, ensuring fermentation efficiency and the quality of fermented products; it also helps to avoid low fermentation efficiency due to low sugar content of the prickly pear juice, and avoids affecting the taste of the product due to excessive sugar content of the prickly pear juice.

[0041] In one embodiment of this application, the yeast (LB-1) is replaced with Saccharomyces cerevisiae.

[0042] In this embodiment, yeast (LB-1) is replaced with brewer's yeast. Since the fermentation efficiency and flavor-producing ability of brewer's yeast are similar to those of yeast (LB-1), it is also beneficial to reduce the tannin content in prickly pear juice and obtain a prickly pear fermented liquid with low astringency.

[0043] In one embodiment of this application, the high-activity, low-astringency prickly pear fermentation broth contains a vitamin C content of not less than 1400 mg / 100 g, and a superoxide dismutase activity of not less than 6000 U / g.

[0044] In this embodiment, the vitamin C content in the high-activity, low-astringency prickly pear fermentation broth is not less than 1400 mg / 100g, and the superoxide dismutase activity in the high-activity, low-astringency prickly pear fermentation broth is not less than 6000 U / g, which helps to ensure the quality of the high-activity, low-astringency prickly pear fermentation broth.

[0045] Another aspect of this application provides a method for preparing a highly active, low-astringency prickly pear fermentation broth, used to prepare the aforementioned highly active, low-astringency prickly pear fermentation broth, such as... Figure 1 As shown, the preparation method includes the following steps: Step S102: Select fresh prickly pear fruits, and wash, remove the cores, and pulp the selected fresh prickly pear fruits to obtain prickly pear pulp. Step S104: Add a compound enzyme to the obtained prickly pear pulp for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear pulp. Step S106: Filter the prickly pear pulp after enzymatic hydrolysis, collect the filtrate, and obtain prickly pear juice; In step S108, according to the following components by weight: 95-105 parts of prickly pear juice, 0.00040-0.00060 parts of Lactobacillus plantarum, 0.00028-0.00038 parts of Lactobacillus paracasei, and 0.00011-0.00021 parts of yeast (LB-1), the filtered prickly pear juice is fermented in stages. After the fermentation is completed, a high-activity, low-astringency prickly pear fermented broth is obtained.

[0046] In this embodiment, based on the weight components of the aforementioned high-activity, low-astringency prickly pear fermentation broth, the filtered prickly pear juice is fermented in stages. This facilitates the fermentation of the prickly pear juice by *Lactobacillus plantarum* and *Lactobacillus paracasei*, thereby degrading the tannins in the prickly pear juice and reducing its tannin content, thus resulting in a low-astringency prickly pear fermentation broth. Furthermore, the carbon dioxide generated by the fermentation of the prickly pear juice by yeast (LB-1) creates a pressurized oxygen environment in the fermentation broth, inhibiting the growth of aerobic bacteria and vitamin C oxidation, and helping to maintain the structure and activity of superoxide dismutase. Therefore, the high-activity, low-astringency prickly pear fermentation broth prepared by the method in this embodiment helps reduce bitterness and retain vitamin C and superoxide dismutase activity. In addition, no exogenous additives are introduced in this embodiment, resulting in a product with good naturalness.

[0047] One embodiment of this application involves staged fermentation of the filtered prickly pear juice, including: Fermentation is carried out in two stages. In the first fermentation stage, Lactobacillus plantarum and Lactobacillus paracasei from the above-mentioned high-activity, low-astringency prickly pear fermentation liquid components are added to the filtered prickly pear juice for fermentation. The fermentation temperature is 34-40℃ and the fermentation time is 96-144 hours to obtain prickly pear fermentation liquid one. The first fermentation stage is carried out in a closed environment with an oxygen concentration of less than 0.5%. In the second fermentation stage, yeast (LB-1) from the above-mentioned high-activity, low-astringency prickly pear fermentation broth was added to the obtained prickly pear fermentation broth one by weight for fermentation. The fermentation temperature was 25-31℃ and the fermentation time was 24-48 hours to obtain prickly pear fermentation broth two. The obtained prickly pear fermentation broth two was used as the high-activity, low-astringency prickly pear fermentation broth. The second fermentation stage was carried out in a closed environment with an oxygen concentration of less than 0.5%.

[0048] In this embodiment, *Lactobacillus plantarum* and *Lactobacillus paracasei* ferment the prickly pear juice in the first fermentation stage, thereby degrading the tannins in the juice and reducing their content, thus obtaining a low-astringency prickly pear fermented broth. In the second fermentation stage, yeast (LB-1) ferments the prickly pear juice, generating carbon dioxide to create a pressurized oxygen environment in the fermentation broth, inhibiting the growth of aerobic bacteria and vitamin C oxidation, and helping to maintain the structure and activity of superoxide dismutase. Furthermore, the fermentation temperature in the first fermentation stage is 34-40℃, and the fermentation time is 96-144 hours. The suitable fermentation time is beneficial for the degradation of tannins in prickly pear juice. Furthermore, the fermentation temperature of the second fermentation stage is 25-31℃, and the fermentation time is 24-48 hours. The fermentation temperature of the second fermentation stage is lower than that of the first fermentation stage, which is conducive to adjusting and achieving the fermentation temperature of the second fermentation stage. Moreover, the suitable fermentation temperature and fermentation time of the second fermentation stage are conducive to ensuring the fermentation effect. Furthermore, both the first and second fermentation stages are carried out in a closed environment with an oxygen concentration of less than 0.5%, which is conducive to keeping the fermentation broth in a pressurized oxygen environment, inhibiting the growth of aerobic bacteria, inhibiting vitamin C oxidation, and maintaining the structure and activity of superoxide dismutase.

[0049] In one embodiment of this application, after obtaining the highly active, low-astringency prickly pear fermentation broth, the preparation method further includes: A ceramic membrane microfiltration system was used to sterilize the obtained highly active and low-astringency prickly pear fermentation broth.

[0050] In this embodiment, the obtained high-activity, low-astringency prickly pear fermentation broth is sterilized by a ceramic membrane microfiltration system. This sterilization process avoids the loss of vitamin C and superoxide dismutase activity caused by high temperature compared to high-temperature sterilization, and helps to retain the activity of vitamin C and superoxide dismutase to a greater extent.

[0051] In one embodiment of this application, after sterilizing the obtained highly active, low-astringency prickly pear fermentation broth using a ceramic membrane microfiltration system, the preparation method further includes: The sterilized, highly active, low-astringency prickly pear fermentation broth was aseptically filled in an environment with an oxygen concentration of less than 0.5%.

[0052] In this embodiment, the sterilized, highly active, low-astringency prickly pear fermentation broth is aseptically filled in an environment with an oxygen concentration of less than 0.5%. This ensures that the fermentation broth, after being filled with gel, is in a pressurized oxygen environment, which inhibits the growth of aerobic bacteria, suppresses vitamin C oxidation, and helps maintain the structure of superoxide dismutase and preserve its activity.

[0053] It should be noted that the structure of the ceramic membrane microfiltration system in this embodiment, as well as the working principle and operation steps of the ceramic membrane microfiltration system for sterilization, can be referred to the existing technology and will not be repeated here.

[0054] In one embodiment of this application, after fermentation is complete, the preparation method further includes: The temperature of the second prickly pear fermentation broth obtained in the second fermentation stage was reduced to 3-5℃ within 1-2 hours, and then sterilized using a ceramic membrane microfiltration system under conditions where the oxygen concentration was below 0.5%.

[0055] In this embodiment, the temperature of the second prickly pear fermentation broth obtained in the second fermentation stage is reduced to 3-5°C within 1-2 hours. Rapidly lowering the temperature to a low temperature helps reduce the rate of microbial reproduction. Furthermore, the second prickly pear fermentation broth is sterilized using a ceramic membrane microfiltration system under conditions where the oxygen concentration is below 0.5%. This sterilization of the highly active, low-astringency prickly pear fermentation broth avoids the loss of vitamin C and superoxide dismutase activity caused by high temperature compared to high-temperature sterilization. It also helps to keep the fermentation broth in a pressurized oxygen environment, inhibiting the growth of aerobic bacteria and vitamin C oxidation, and helps to maintain the structure and activity of superoxide dismutase.

[0056] In one embodiment of this application, the enzymatic hydrolysis treatment of the obtained prickly pear pulp by adding a complex enzyme is specifically as follows: Based on the weight of prickly pear fruit raw material required to produce prickly pear pulp for enzymatic hydrolysis with the added compound enzyme, measure the compound enzyme at 0.05-0.2% of the required weight of prickly pear fruit raw material to obtain the amount of compound enzyme to be added. Add the measured amount of compound enzyme to the prickly pear pulp for enzymatic hydrolysis with the added compound enzyme, and carry out enzymatic hydrolysis at a temperature of 40-55℃ for 1-2 hours; wherein, the enzyme activity ratio of pectinase and cellulase is (0.8-1.2):(0.8-1.2). The specific steps for filtering the prickly pear pulp after enzymatic hydrolysis are as follows: At a temperature of 40-50℃, the prickly pear pulp after enzymatic hydrolysis was filtered using a filter screen with a pore size of 0.25mm, and a filtration pressure of 0.1-0.3MPa was applied to the prickly pear pulp during the filtration process.

[0057] In this embodiment, filtration is performed at a temperature of 40-50℃. This suitable temperature avoids damage to heat-sensitive nutrients such as vitamins in the prickly pear juice due to excessively high temperatures, and also avoids slow filtration speed caused by increased viscosity of the prickly pear pulp due to low temperatures. Furthermore, using a 0.25mm pore size filter to filter the enzymatically hydrolyzed prickly pear pulp helps ensure the quality of the obtained prickly pear juice. Additionally, applying a filtration pressure of 0.1-0.3MPa to the prickly pear pulp during filtration helps ensure the filtration rate and avoids damage to the filter structure due to excessive pressure. Furthermore, the amount of compound enzyme added in this embodiment is 0.05-0.2% of the weight of the prickly pear fruit raw material required to produce the prickly pear pulp for enzymatic hydrolysis. Measuring the amount of compound enzyme based on the weight of the prickly pear fruit raw material facilitates accurate determination of the amount added, improves the suitability of the added amount, and ensures the activity and efficiency of the compound enzyme.

[0058] Furthermore, adding compound enzymes based on the weight of prickly pear fruit raw materials ensures a suitable ratio of compound enzymes to substrates, maximizing the activity and efficiency of the compound enzymes. This avoids incomplete hydrolysis due to insufficient compound enzymes or cost waste due to excessive addition. In addition, different batches of prickly pear fruit raw materials may have differences in maturity or variety. Calculating the amount of compound enzymes based on the weight of the prickly pear fruit raw materials allows for flexible adjustment of the amount of compound enzymes, which helps to ensure stable enzymatic hydrolysis results.

[0059] Furthermore, enzyme preparations are relatively expensive. Adding compound enzymes based on the weight of the prickly pear fruit raw material helps avoid overuse of compound enzymes and reduces production costs. Moreover, adding compound enzymes based on weight facilitates the standardization of process parameters in industrial production, ensuring consistency between different batches of products. In addition, it helps avoid inactivation due to insufficient substrate caused by excessive compound enzymes, or non-specific hydrolysis (such as excessive dextranase may lead to excessive degradation of polysaccharides). Adding compound enzymes based on the weight of the prickly pear fruit raw material helps maintain the kinetic balance of enzyme reactions.

[0060] Experimental Example 1: This embodiment provides a highly active, low-astringency prickly pear fermentation broth, which includes the following components by weight: 100 parts prickly pear juice, 0.00050 parts Lactobacillus plantarum, 0.00034 parts Lactobacillus paracasei, and 0.00016 parts yeast (LB-1).

[0061] The preparation method of the high-activity, low-astringency prickly pear fermentation broth in this embodiment includes the following steps: Step S202: Select 155 kg of fresh prickly pear fruit, and wash, remove the cores and pulp the selected fresh prickly pear fruit to obtain prickly pear pulp. Step S204: Add a compound enzyme to the obtained prickly pear pulp for enzymatic hydrolysis and complete the enzymatic hydrolysis of the prickly pear pulp. Step S206: Filter the prickly pear pulp after enzymatic hydrolysis, collect the filtrate, and obtain prickly pear juice; Step S208: According to the weight parts of the components: take 100kg of prickly pear juice, 0.5g of Lactobacillus plantarum, 0.34g of Lactobacillus paracasei, and 0.16g of yeast (LB-1), and ferment the filtered prickly pear juice in stages. After the fermentation is completed, a high-activity, low-astringency prickly pear fermented liquid is obtained.

[0062] Furthermore, in step S208, the filtered prickly pear juice is subjected to staged fermentation, including: Fermentation is carried out in two stages. In the first fermentation stage, Lactobacillus plantarum and Lactobacillus paracasei from the above-mentioned high-activity, low-astringency prickly pear fermentation liquid components are added to the filtered prickly pear juice for fermentation. The fermentation temperature is 37°C and the fermentation time is 120 hours to obtain prickly pear fermentation liquid one. The first fermentation stage is carried out in a closed environment with an oxygen concentration of 0.4%. In the second fermentation stage, yeast (LB-1) from the above-mentioned high-activity, low-astringency prickly pear fermentation broth was added to the obtained prickly pear fermentation broth one by weight for fermentation. The fermentation temperature was 28°C and the fermentation time was 36 hours to obtain prickly pear fermentation broth two. The obtained prickly pear fermentation broth two was used as the high-activity, low-astringency prickly pear fermentation broth. The second fermentation stage was carried out in a closed environment with an oxygen concentration of less than 0.4%.

[0063] Furthermore, in step S206, the addition of a compound enzyme to the obtained prickly pear pulp for enzymatic hydrolysis specifically involves: based on the weight of the prickly pear fruit raw material required to produce the prickly pear pulp to be enzymatically hydrolyzed, measuring 0.1% of the required weight of the prickly pear fruit raw material to obtain the amount of compound enzyme to be added, adding the measured amount of compound enzyme to the prickly pear pulp to be enzymatically hydrolyzed, and performing enzymatic hydrolysis at a temperature of 45°C for 2 hours; wherein, the enzyme activity ratio of pectinase and cellulase is 1:1.

[0064] Furthermore, in step S206, the sugar content of the prickly pear pulp after enzymatic hydrolysis is 10 Brix, and the pH value of the prickly pear juice is 3.5; when the sugar content of the prickly pear juice is lower than 10 Brix, the sugar content of the prickly pear juice can be achieved through a concentration process or other methods.

[0065] The indicators of the high-activity, low-astringency prickly pear fermentation broth obtained in this embodiment are as follows: Table 1: Indicators of High-Activity, Low-Astringency Prickly Pear Fermentation Broth Product Indicators numerical values Vitamin C content (mg / 100g) 1499.07mg / 100g Superoxide dismutase (SOD) activity 6100U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a balanced sweet and sour taste, a significantly reduced astringency, and a unique fragrance. Experimental Example 2: The prickly pear fermentation broth provided in this experimental embodiment comprises the following components by weight: 100 parts prickly pear juice, 0.00060 parts Lactobacillus plantarum, 0.00040 parts Lactobacillus paracasei, and 0 parts yeast (LB-1).

[0066] The preparation method of the prickly pear fermentation broth in this experimental embodiment includes steps similar to those in Experimental Embodiment 1. The difference between Experimental Embodiment 2 and Experimental Embodiment 1 is that 0.6g of Lactobacillus plantarum and 0.4g of Lactobacillus paracasei were added, but yeast (LB-1) was not added. Moreover, when fermenting the filtered prickly pear juice, there was no staged fermentation. Lactobacillus plantarum and Lactobacillus paracasei from the above-mentioned prickly pear fermentation broth components were added to the filtered prickly pear juice for fermentation. The fermentation temperature was 37°C and the fermentation time was 156 hours.

[0067] The indicators of the prickly pear fermentation broth obtained in this experimental example are as follows: Table 2 of the indicators for prickly pear fermentation broth Product Indicators numerical values Vitamin C content (mg / 100g) 1501.77mg / 100g Superoxide dismutase (SOD) activity 6050U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a perfect balance of sweet and sour, and a mild astringency. Experimental Example 3: The prickly pear fermentation broth provided in this experimental embodiment comprises the following components by weight: 100 parts prickly pear juice, 0.00066 parts Lactobacillus plantarum, 0.00034 parts Lactobacillus paracasei, and 0 parts yeast (LB-1).

[0068] The preparation method of the prickly pear fermentation broth in this experimental example includes steps similar to those in experimental example 2. The difference between this experimental example 3 and example 2 is the addition of 0.66g of Lactobacillus plantarum and 0.34g of Lactobacillus paracasei.

[0069] The indicators of the prickly pear fermentation broth obtained in this experimental example are as follows: Table 3 of the indicators for prickly pear fermentation broth Product Indicators numerical values Vitamin C content (mg / 100g) 1450.66mg / 100g Superoxide dismutase (SOD) activity 6045U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a perfect balance of sweet and sour, and a mild astringency. Experimental Example 4: The prickly pear fermentation broth provided in this experimental embodiment comprises the following components by weight: 100 parts prickly pear juice, 0.001 parts Lactobacillus plantarum, 0 parts Lactobacillus paracasei, and 0 parts yeast (LB-1).

[0070] The preparation method of the prickly pear fermentation broth in this experimental example includes steps similar to those in experimental example 2. The difference between experimental example 4 and example 2 is that 1.0g of Lactobacillus plantarum was added, but Lactobacillus paracasei was not added.

[0071] The indicators of the prickly pear fermentation broth obtained in this experimental example are as follows: Table 4 of the indicators for prickly pear fermentation broth Product Indicators numerical values Vitamin C content (mg / 100g) 1411.57mg / 100g Superoxide dismutase (SOD) activity 5980U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a perfect balance of sweet and sour, and a mild astringency. Experimental Example 5: The prickly pear fermentation broth provided in this experimental embodiment comprises the following components by weight: 100 parts prickly pear juice, 0 parts Lactobacillus plantarum, 0.001 parts Lactobacillus paracasei, and 0 parts yeast (LB-1).

[0072] The preparation method of the prickly pear fermentation broth in this experimental example includes steps similar to those in experimental example 4. The difference between experimental example 5 and example 4 is that Lactobacillus plantarum was not added, but 1.0g of Lactobacillus paracasei was added.

[0073] The indicators of the prickly pear fermentation broth obtained in this experimental example are as follows: Table 5 of the indicators for prickly pear fermentation broth Product Indicators numerical values Vitamin C content (mg / 100g) 1501.08mg / 100g Superoxide dismutase (SOD) activity 6115U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a perfect balance of sweet and sour, and a mild astringency. Experimental Example 6: The prickly pear fermentation broth provided in this experimental embodiment comprises the following components by weight: 100 parts prickly pear juice, 0 parts Lactobacillus plantarum, 0 parts Lactobacillus paracasei, and 0.001 parts yeast (LB-1).

[0074] The preparation method of the prickly pear fermentation broth in this experimental embodiment includes steps similar to those in Experimental Embodiment 1. The difference between Experimental Embodiment 6 and Experimental Embodiment 1 is that Lactobacillus plantarum and Lactobacillus paracasei were not added, but 1.0g of yeast (LB-1) was added. Moreover, when fermenting the filtered prickly pear juice, there was no staged fermentation. Yeast (LB-1) from the above-mentioned prickly pear fermentation broth components was added to the filtered prickly pear juice for fermentation. The fermentation temperature was 28°C and the fermentation time was 156 hours.

[0075] The indicators of the prickly pear fermentation broth obtained in this experimental example are as follows: Table 6 of the indicators for prickly pear fermentation broth Product Indicators numerical values Vitamin C content (mg / 100g) 1455.99mg / 100g Superoxide dismutase (SOD) activity 6065U / g Sensory evaluation experiment statistical conclusions The prickly pear has a rich aroma, a balanced sweet and sour taste, a mild astringency, and a hint of alcohol. This application also contains other sets of experimental data, which will not be listed here one by one. The experimental results obtained from multiple sets of experimental data are as follows: In preparing the prickly pear fermentation broth, three strains of bacteria—Lactobacillus plantarum, Lactobacillus paracasei, and yeast (LB-1)—were used for fermentation. The components were: 95-105 parts prickly pear juice, 0.00040-0.00060 parts Lactobacillus plantarum, 0.00028-0.00038 parts Lactobacillus paracasei, and 0.00011-0.00021 parts yeast (LB-1). The filtered prickly pear juice was fermented in stages. After fermentation, the resulting high-activity, low-astringency prickly pear fermentation broth possessed the following advantages: a rich prickly pear aroma, significantly reduced astringency, a smooth fermented taste without any off-flavors, a high vitamin C content, and good preservation of superoxide dismutase (SOD) activity.

[0076] Furthermore, when using other fermentation strains and combinations of bacteria to ferment prickly pear juice, the fermentation effect did not reach the level of Experiment Example 1. When using other fermentation strains, some strains resulted in a strange fermented taste in the prepared prickly pear fermented liquid, while others resulted in an unpleasant taste or a strong astringent taste. However, using three strains—Lactobacillus plantarum, Lactobacillus paracasei, and yeast (LB-1)—significantly reduced the astringency of the prickly pear fermented liquid and gave it a fragrant aroma.

[0077] Furthermore, in this application, the amount of added bacteria in 100kg of prickly pear juice is 1.0g, which reduces the impact of the amount of added bacteria on fermentation factors. It should be noted that, based on this application, for any range of values ​​that are not given with specific values, the corresponding suitable values ​​can be selected within the specified range, which will not be listed one by one in this application.

[0078] In addition to the technical solutions disclosed in this embodiment, the filter screen, ceramic membrane microfiltration system and its working principle in this invention can be referred to conventional technical solutions in this technical field. However, these conventional technical solutions are not the focus of this invention, and will not be described in detail here.

[0079] It should be noted that the term "comprising" and its variations used in the embodiments of this application are open-ended, meaning "including but not limited to". The term "based on" means "at least partially based on". The term "one embodiment" means "at least one embodiment"; the term "another embodiment" means "at least one additional embodiment"; and the term "some embodiments" means "at least some embodiments". The modifications of "one" and "multiple" mentioned in the embodiments of this application are illustrative and not restrictive. Those skilled in the art should understand that, unless explicitly indicated otherwise in the context, they should be understood as "one or more".

[0080] The term "embodiment" in this specification refers to a specific feature, structure, or characteristic described in connection with an embodiment that may be included in at least one embodiment of the invention. The appearance of this phrase in various places throughout the specification does not necessarily imply the same embodiment, nor does it imply that it is independent of or alternative to other embodiments. The various embodiments in this specification are described in a related manner, and similar or identical parts between embodiments can be referred to mutually.

[0081] The above are merely preferred embodiments of this application and are not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A high activity low astringent Rosa rubus fermentate, characterized in that, It comprises the following weight parts components: 95-105 parts of Malus hallings raspberry juice, 0.00040-0.00060 parts of Lactobacillus plantarum, 0.00028-0.00038 parts of Lactobacillus paracasei, and 0.00011-0.00021 parts of yeast (LB-1).

2. The high activity low astringent Rosa rubus fermentate according to claim 1, characterized by, The Malus hallings raspberry juice is obtained by filtering after enzymolysis treatment of the Malus hallings raspberry juice by using a composite enzyme, wherein the composite enzyme comprises pectinase and cellulase, and the enzyme activity ratio of the pectinase to the cellulase is (0.8-1.2):(0.8-1.2).

3. The high activity low astringent Rosa rubus fermentate according to claim 1, characterized by, The sugar content of the Malus hallings raspberry juice is 6-15 Brix.

4. The high activity low astringent Rosa rubus fermentate according to any one of claims 1 to 3, characterized in that, The yeast (LB-1) is replaced by Saccharomyces cerevisiae.

5. The high activity low astringent Rosa rubus fermentate according to any one of claims 1 to 3, characterized in that, The content of vitamin C in the high-activity low-astringency Malus hallings raspberry fermentation liquor is not less than 1400 mg / 100 g, and the activity of superoxide dismutase in the high-activity low-astringency Malus hallings raspberry fermentation liquor is not less than 6000 U / g.

6. A method for preparing a high-activity low-tartaric-roselle-fermentation-liquor according to any one of claims 1 to 5, characterized in that, The preparation method comprises the following steps: fresh Malus hallings fruits are selected, and the selected fresh Malus hallings fruits are washed, cored, and pulped to obtain Malus hallings pulp; a composite enzyme is added to the obtained Malus hallings pulp for enzymolysis treatment, and the Malus hallings pulp is subjected to enzymolysis treatment; the Malus hallings pulp subjected to enzymolysis treatment is filtered to collect a filtrate, and Malus hallings raspberry juice is obtained; the Malus hallings raspberry juice obtained by filtering is subjected to stage-by-stage fermentation according to the weight parts components of the high-activity low-astringency Malus hallings raspberry fermentation liquor in any one of the above claims 1 to 5, and a high-activity low-astringency Malus hallings raspberry fermentation liquor is obtained after fermentation.

7. The method of preparation of high activity low astringent Rosa rubus fermentate as claimed in claim 6 wherein, The stage-by-stage fermentation of the Malus hallings raspberry juice obtained by filtering comprises the following steps: fermentation is carried out in two fermentation stages, the Lactobacillus plantarum and the Lactobacillus paracasei in the weight parts components of the high-activity low-astringency Malus hallings raspberry fermentation liquor in any one of the above claims 1 to 5 are added to the Malus hallings raspberry juice obtained by filtering for fermentation in the first fermentation stage, the fermentation temperature is 34-40 ℃, the fermentation time is 96-144 hours, and Malus hallings fermentation liquor one is obtained, wherein the first fermentation stage is carried out in a closed environment with an oxygen concentration of less than 0.5%; the yeast (LB-1) in the weight parts components of the high-activity low-astringency Malus hallings raspberry fermentation liquor in any one of the above claims 1 to 5 is added to the obtained Malus hallings fermentation liquor one for fermentation in the second fermentation stage, the fermentation temperature is 25-31 ℃, the fermentation time is 24-48 hours, Malus hallings fermentation liquor two is obtained, and the obtained Malus hallings fermentation liquor two is used as the high-activity low-astringency Malus hallings raspberry fermentation liquor, wherein the second fermentation stage is carried out in a closed environment with an oxygen concentration of less than 0.5%.

8. The method of claim 6 or 7, wherein the low astringent, high activity Rosa rubus fermentate is prepared by the method comprising the steps of: After the high-activity low-astringency Malus hallings raspberry fermentation liquor is obtained, the preparation method further comprises the following steps: a ceramic membrane microfiltration system is used to sterilize the obtained high-activity low-astringency Malus hallings raspberry fermentation liquor.

9. The method of claim 8, wherein the high activity low astringent Rosa rugosa L. fermentation broth is prepared by the steps of: After the high-activity low-astringency Malus hallings raspberry fermentation liquor is sterilized by using the ceramic membrane microfiltration system, the preparation method further comprises the following steps: the high-activity low-astringency Malus hallings raspberry fermentation liquor subjected to sterilization is aseptically filled, and the aseptic filling is carried out in an environment with an oxygen concentration of less than 0.5%.

10. The method of claim 7, wherein the preparation of high activity low astringent Rosa rugosa fermented liquid is characterized by, After the fermentation is completed, the preparation method further comprises the following steps: The temperature of the second rosehip fermentation liquid obtained by fermentation in the second fermentation stage is reduced to 3-5℃ within 1-2 hours, and the obtained second rosehip fermentation liquid is subjected to sterilization using a ceramic membrane microfiltration system under the condition that the oxygen concentration is less than 0.5%.

11. The method of claim 6 to 7 for the preparation of a high activity low astringent Rosa rubus fermentate, characterized in that, The adding of the complex enzyme to the obtained rosehip slurry for enzymolysis treatment is specifically as follows: According to the weight of the rosehip fruit raw material required for producing the rosehip slurry to which the complex enzyme is to be added for enzymolysis treatment, the complex enzyme is taken in an amount of 0.05-0.2% of the weight of the required rosehip fruit raw material to obtain the adding amount of the complex enzyme, the adding amount of the taken complex enzyme is added to the rosehip slurry to which the complex enzyme is to be added for enzymolysis treatment, and enzymolysis is carried out at a temperature of 40-55℃ for 1-2 hours; wherein the enzyme activity ratio of the pectinase and the cellulase is (0.8-1.2):(0.8-1.2); The filtering treatment of the rosehip slurry subjected to enzymolysis treatment is specifically as follows: Under the temperature condition of 40-50℃, the rosehip slurry subjected to enzymolysis treatment is filtered using a filter screen with a pore size of 0.25mm, and a filtering pressure of 0.1-0.3MPa is applied to the rosehip slurry during the filtering process of the rosehip slurry subjected to enzymolysis treatment.

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