A beverage containing a turnip rape ferment
Patent Information
- Application Number
- CN202611196587.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-08-07
- Publication Date
- 2026-09-25
AI Technical Summary
[0004]1、发酵过程协同性差，导致风味物质转化不充分；
[0007]本发明为了避免上述现有技术中存在的问题，而提供了一种含有芜菁甘蓝发酵液的饮品。
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food and beverages, specifically to a beverage containing fermented rutabaga extract. Background Technology
[0002] Traditional fermented beverages often use a single ingredient, resulting in a limited flavor and unbalanced nutritional composition. Northeast China is rich in berries, such as honeysuckle, raspberries, and blackcurrants, which are rich in polyphenols, anthocyanins, and other active substances. However, when fermented alone, these berries tend to have excessive acidity and a rough texture.
[0003] However, most existing compound fermented beverages use simple mixing processes, which have the following problems:
[0004] 1. Poor synergy in the fermentation process leads to insufficient conversion of flavor compounds;
[0005] 2. Low retention rate of active ingredients and significant decline in antioxidant capacity;
[0006] 3. Lack of systematic optimization of process parameters leads to unstable product quality. Summary of the Invention
[0007] In order to avoid the problems existing in the prior art, the present invention provides a beverage containing fermented turnip extract.
[0008] The beverage containing fermented turnip broth of this invention is prepared according to the following steps:
[0009] Step 1: Mix the fermented broth of turnip and the juice of pulp at a volume ratio of 1:2 to 1:4;
[0010] Step 2: Inoculate with Lactobacillus plantarum LLS01 culture medium at an inoculation rate of 2%;
[0011] Step 3: Staged temperature-controlled fermentation: The fermentation temperature is controlled at 30±0.5℃ from 0 to 48 hours; the fermentation temperature is controlled at 25±0.5℃ from 48 to 72 hours.
[0012] Step 4: Stop fermentation and sterilize to obtain a beverage containing rutabaga fermented liquid;
[0013] The strain preservation number of Lactobacillus plantarum LLS01 is CCTCC M 20252655.
[0014] Furthermore, the rutabaga fermentation broth mentioned in step one is obtained by the following steps:
[0015] A1. Clean, prepare, and cut the turnips into shapes, then salt them with a 20% salt solution;
[0016] A2. After shredding the salted turnips, wash and desalt them, mix the turnips and pickling liquid in a 1:1 weight ratio, and pre-treat them in a vacuum tumbling tank for 30 minutes.
[0017] A3. Transfer to a fermentation tank and add pickling liquid at a weight ratio of 1:2 for rutabaga;
[0018] A4. Inoculate Lactobacillus plantarum LLS01 culture medium at a 1% inoculation rate, and then add honey at 0.5% of the total weight.
[0019] A5. Ferment and pickle at a temperature of 18℃~20℃ for 15 days, then remove the rutabaga and obtain the rutabaga fermentation liquid.
[0020] Furthermore, the viable count of *Lactobacillus plantarum* LLS01 in the culture medium can reach 10-1. 8 ~10 9 CFU / mL.
[0021] Furthermore, the pickling solution is composed of 95% edible alcohol, 3% sodium chloride aqueous solution, and edible plant enzymes; wherein the volume of edible alcohol accounts for 1%, the volume of edible plant enzymes accounts for 5%, and the remainder is 3% sodium chloride aqueous solution.
[0022] Furthermore, the edible plant enzyme is made by fermenting tomatoes and cabbage as fermentation raw materials and using Lactobacillus plantarum LLS01 as the fermentation bacteria.
[0023] Furthermore, step four and beyond includes:
[0024] Step 5: Add 0.3% sodium alginate by volume as a stabilizer;
[0025] Step 6: Homogenization: Homogenize twice at 25 MPa;
[0026] Step 7: Aseptic filling and refrigeration at 4°C.
[0027] Further, step four is sterilization: sterilize at 85℃ for 15 seconds.
[0028] Furthermore, the berry juice mentioned in step one is selected from one or more of indigo juice, red raspberry juice, and blackcurrant juice.
[0029] Furthermore, the berry juice described in step one is prepared by mixing honeysuckle berries, red raspberries, and blackcurrants in a volume ratio of 3:2:1.
[0030] This invention utilizes *Lactobacillus plantarum* LLS01 fermentation to promote the conversion of anthocyanins and organic acids, increasing the proanthocyanidin content by 35%. The invention employs segmented temperature-controlled fermentation, promoting ester formation in the first 48 hours and enhancing aroma in the following 24 hours. Through systematic process innovation, this invention achieves synergistic nutritional benefits and flavor optimization between the fermented broth of turnip and Northeast berries.
[0031] Lactobacillus plantarum LLS01 is a species of Lactobacillus belonging to the genus Lactobacillus. It is deposited at the China Center for Type Culture Collection (CCTCC), Wuhan University, Wuhan, with accession number CCTCC M 20252655 and deposit date of November 21, 2025. Its taxonomic name is Lactobacillus plantarum. Detailed Implementation
[0032] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.
[0033] Example 1
[0034] Lactobacillus plantarum LLS01 was isolated and screened from pickling solution of turnip in Harbin in March 2025. It has the characteristics of rapid acid production and strong salt tolerance.
[0035] Collection, screening, and identification process:
[0036] Sample collection: Fresh turnip pickling solution was collected as the separation sample.
[0037] Isolation and purification: The dilution plating method was used. The pickling solution of turnip was serially diluted and then plated on MRS solid medium. The medium was incubated at 37℃ for 48-72 hours. Single colonies with different morphological and color characteristics were picked and streaked multiple times for purification to obtain pure culture strains.
[0038] Initial screening: Pure culture strains were inoculated into MRS liquid medium containing different concentrations of NaCl (e.g., 2%, 4%, 6%, 8%), and incubated at 37°C for 24 hours. The pH value and viable cell count of the culture medium were measured to screen out strains that could still grow at higher salt concentrations and had strong acid production capabilities.
[0039] Secondary screening: The strains obtained from the initial screening were further tested for acid production capacity and salt tolerance. The strains were inoculated into MRS liquid medium containing 6% NaCl, and the pH value of the culture medium was measured every 2 hours to plot the acid production curve. At the same time, the strains were placed in MRS liquid medium containing 6% NaCl at different pH values (e.g., pH 3.0, 3.5, 4.0, 4.5) and cultured for 24 hours. The viable cell survival rate was measured to screen out the strain LLS01, which has rapid acid production and strong salt tolerance.
[0040] Identification: The strain LLS01 was subjected to morphological observation, physiological and biochemical identification, and molecular biological identification.
[0041] 1. Morphological observation: Strawberry strain LLS01 was streaked onto MRS solid medium and incubated at 37°C for 24–48 h. Colony morphology was observed; colonies were round with neat edges, smooth and moist surfaces, slightly convex in the center, opaque, and white or pale yellow in color. After Gram staining, microscopic examination revealed short rod-shaped, Gram-positive bacteria.
[0042] 2. Physiological and Biochemical Characterization: The physiological and biochemical characteristics of the strain were determined using glucose gas production test, catalase activity assay, nitrate reduction test, hydrogen sulfide production test, gelatin liquefaction test, indole test, and lactic acid bacteria biochemical identification strips. The results showed that this strain ferments glucose to produce acid but not gas; it was catalase negative; and it was negative for nitrate, hydrogen sulfide, gelatin, and indole. It was positive for esculin, cellobiose, maltose, mannitol, salicin, sorbitol, sucrose, raffinose, inulin, and lactose. Preliminary identification suggests it is *Lactobacillus plantarum*.
[0043] Molecular biological identification: Using the strain's DNA as a template, amplification was performed using universal 16S rRNA primers. The amplified fragments were sequenced, and the obtained sequences were compared with those in GenBank. The results showed that the strain had the highest homology with Lactobacillus plantarum, and the strain was identified as Lactobacillus plantarum LLS01.
[0044] Example 2
[0045] Beverages containing fermented turnip broth are prepared according to the following steps:
[0046] Step 1: Mix the rutabaga fermentation liquid and pulp juice in a volume ratio of 1:3;
[0047] Step 2: Inoculate with Lactobacillus plantarum LLS01 culture medium at an inoculation rate of 2%;
[0048] Step 3: Staged temperature-controlled fermentation: The fermentation temperature is controlled at 30℃ from 0 to 48 hours; the fermentation temperature is controlled at 25℃ from 48 to 72 hours.
[0049] Step 4: Stop fermentation and sterilize;
[0050] Step 5: Add 0.3% sodium alginate by volume as a stabilizer;
[0051] Step 6: Homogenization: Homogenize twice at 25 MPa;
[0052] Step 7: Aseptic filling and refrigeration at 4°C;
[0053] The strain preservation number of Lactobacillus plantarum LLS01 is CCTCC M 20252655.
[0054] The rutabaga fermentation broth mentioned in step one is obtained by the following steps:
[0055] A1. Clean, prepare, and cut the turnips into shapes, then salt them with a 20% salt solution;
[0056] A2. After shredding the salted turnips, wash and desalt them, mix the turnips and pickling liquid in a 1:1 weight ratio, and pre-treat them in a vacuum tumbling tank for 30 minutes.
[0057] A3. Transfer to a fermentation tank and add pickling liquid at a weight ratio of 1:2 for rutabaga;
[0058] A4. Inoculate Lactobacillus plantarum LLS01 culture medium at a 1% inoculation rate, and then add honey at 0.5% of the total weight.
[0059] A5. Ferment and pickle at a temperature of 18℃~20℃ for 15 days, then remove the rutabaga and obtain the rutabaga fermentation liquid.
[0060] Among them, the viable count of Lactobacillus plantarum LLS01 in the culture medium can reach 10. 8 ~10 9 CFU / mL.
[0061] The pickling solution consists of 95% edible alcohol, 3% sodium chloride aqueous solution, and edible plant enzymes; wherein the volume of edible alcohol accounts for 1%, the volume of edible plant enzymes accounts for 5%, and the remainder is 3% sodium chloride aqueous solution.
[0062] The edible plant enzyme is made by fermenting tomatoes and cabbage as fermentation raw materials and using Lactobacillus plantarum LLS01 as the fermentation bacteria.
[0063] Step four involves sterilization: sterilization at 85℃ for 15 seconds.
[0064] In step one, the fruit juice is prepared by mixing honeysuckle berries, red raspberries, and blackcurrants in a volume ratio of 3:2:1.
[0065] The preparation process of the berry juice is as follows: honeysuckle berries, red raspberries, and blueberries are mixed in a ratio of 3:2:1, then crushed at 0°C, and then enzymatically hydrolyzed with 0.2% pectinase for 2 hours. After that, the mixture is centrifuged at 4000 r / min for 15 minutes and the supernatant is collected to obtain the berry juice.
[0066] Preparation method of beverage for experimental control group:
[0067] Step 1: Prepare berry juice. The berry juice is made by mixing honeysuckle berries, red raspberries, and blackcurrants in a volume ratio of 3:2:1. The honeysuckle berries, red raspberries, and blueberries are mixed in proportion, then crushed at 0°C, and then enzymatically hydrolyzed with 0.2% pectinase for 2 hours. After that, the mixture is centrifuged at 4000 r / min for 15 minutes, and the supernatant is collected to obtain the berry juice.
[0068] Step 2: Inoculate with Lactobacillus plantarum LLS01 culture medium at an inoculation rate of 2%;
[0069] Step 3: Staged temperature-controlled fermentation: The fermentation temperature is controlled at 30℃ from 0 to 48 hours; the fermentation temperature is controlled at 25℃ from 48 to 72 hours.
[0070] Step 4: Terminate fermentation and sterilize at 85℃ for 15 seconds;
[0071] Step 5: Add 0.3% sodium alginate by volume as a stabilizer;
[0072] Step 6: Homogenization: Homogenize twice at 25 MPa;
[0073] Step 7: Aseptic filling and refrigeration at 4°C;
[0074] The strain preservation number of *Lactobacillus plantarum* LLS01 is CCTCC M 20252655. The viable count of *Lactobacillus plantarum* LLS01 in the culture medium can reach 10-1. 8 ~10 9 CFU / mL.
[0075] Three batches of samples prepared according to this embodiment were selected for testing. The test results are shown in Table 1.
[0076] Table 1
[0077]
[0078] Stability test: After the three batches of samples were stored at 25°C for 6 months, the average retention rate of proanthocyanidins was 89%, and there was no significant change in sensory quality.
[0079] The test data for various parameters of the product prepared in this embodiment are shown in Table 2. The improvement data compared with the control group are shown in Table 2.
[0080] Table 2
[0081]
Claims
1. A beverage containing fermented rutabaga extract, characterized in that, Beverages containing fermented turnip broth are prepared according to the following steps: Step 1: Mix the fermented broth of turnip and the juice of pulp at a volume ratio of 1:2 to 1:4; Step 2: Inoculate with Lactobacillus plantarum LLS01 culture medium at an inoculation rate of 2%; Step 3: Staged temperature-controlled fermentation: The fermentation temperature is controlled at 30±0.5℃ from 0 to 48 hours; the fermentation temperature is controlled at 25±0.5℃ from 48 to 72 hours. Step 4: Stop fermentation and sterilize to obtain a beverage containing rutabaga fermented liquid; The strain preservation number of Lactobacillus plantarum LLS01 is CCTCC M 20252655.
2. The beverage containing fermented turnip liquid according to claim 1, characterized in that, The rutabaga fermentation broth mentioned in step one is obtained by the following steps: A1. Clean, prepare, and cut the turnips into shapes, then salt them with a 20% salt solution; A2. After shredding the salted turnips, wash and desalt them, mix the turnips and pickling liquid in a 1:1 weight ratio, and pre-treat them in a vacuum tumbling tank for 30 minutes. A3. Transfer to a fermentation tank and add pickling liquid at a weight ratio of 1:2 for rutabaga; A4. Inoculate Lactobacillus plantarum LLS01 culture medium at a 1% inoculation rate, and then add honey at 0.5% of the total weight. A5. Ferment and pickle at a temperature of 18℃~20℃ for 15 days, then remove the rutabaga and obtain the rutabaga fermentation liquid.
3. The beverage containing fermented turnip liquid according to claim 2, characterized in that, The viable count of *Lactobacillus plantarum* LLS01 in culture medium can reach 10-1. 8 ~10 9 CFU / mL.
4. The beverage containing fermented turnip liquid according to claim 2, characterized in that, The pickling solution consists of 95% edible alcohol, 3% sodium chloride aqueous solution, and edible plant enzymes; wherein the volume of edible alcohol accounts for 1%, the volume of edible plant enzymes accounts for 5%, and the remainder is 3% sodium chloride aqueous solution.
5. The beverage containing fermented turnip broth according to claim 42, characterized in that, The edible plant enzyme is made by fermenting tomatoes and cabbage as fermentation raw materials and using Lactobacillus plantarum LLS01 as the fermentation bacteria.
6. The beverage containing fermented turnip liquid according to claim 1, characterized in that, Step four and beyond includes: Step 5: Add 0.3% sodium alginate by volume as a stabilizer; Step 6: Homogenization: Homogenize twice at 25 MPa; Step 7: Aseptic filling and refrigeration at 4°C.
7. The beverage containing fermented turnip liquid according to claim 1, characterized in that, Step 4: Sterilize at 85℃ for 15 seconds.
8. The beverage containing fermented turnip liquid according to claim 1, characterized in that, The berry juice mentioned in step one is selected from one or more of indigo juice, red raspberry juice, and blackcurrant juice.
9. The beverage containing fermented turnip extract according to claim 8, characterized in that, The berry juice described in step one is made by mixing honeysuckle berries, red raspberries, and blackcurrants in a volume ratio of 3:2:
1.
10. A strain of Lactobacillus plantarum, LLS01, is deposited at the China Center for Type Culture Collection (CCTCC) with accession number CCTCC M 20252655.