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A kind of high-cellulose functional jujube fermented beverage and preparation method thereof

A technology of fermented beverages and jujubes, which is applied to the functions of food ingredients, food ingredients containing yeast, food ingredients containing natural extracts, etc., can solve the problems of not meeting the needs of the living era, insufficient storage rate of fresh dates, low processing rate, etc. Achieve the effect of improving juice yield and stability, low production cost and low utilization rate

Active Publication Date: 2019-04-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Red dates are known as "natural vitamin pills", which contain more than 50 kinds of chemical substances, including polysaccharides, proteins, fats, carbohydrates, VA, VB1, VB2, VC, VE, VP, organic acids and 36 kinds of trace elements including selenium. Triterpenoids and cyclic adenosine monophosphate (anti-cancer, anti-allergic), while the current storage rate of fresh jujube is less than 1%; the commercial treatment of fruit after harvest is very little, and the processing rate is low, less than 10% of the total output; Most commercial products are mainly dried, such as dried dates, candied fruit, etc., with high sugar content and single form, which no longer meet the needs of modern diet and fast-paced life.

Method used

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  • A kind of high-cellulose functional jujube fermented beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation method of jujube juice:

[0031] (1) Raw material selection: use whole red dates without pests and diseases.

[0032] (2) Jujube treatment: wash the jujube, remove the core, and bake in an oven at 50-55° C. for 2 hours to make the jujube emit a strong charred jujube flavor. According to the mass-volume ratio of material to liquid is 1g:10L, after boiling water cooking for 15min, cool to 45°C, add pectinase (30kU / mg) with 0.06% red jujube mass, hydrolyze at 45°C for 3h and filter to obtain supernatant jujube juice treatment liquid, After sterilizing at 121°C for 30 minutes, the jujube extract was obtained and set aside.

[0033] 2. Strain activation: Saccharomyces spp. and Komagataeibacter rhaeticus (Komagataeibacter rhaeticus) WM407-1 were respectively activated once, followed by secondary activation with jujube extract, activated at 30°C for 2 days, and then used as fermentation strains. The cell concentration of the seed solution of Gluconacetobacter ...

Embodiment 2

[0038] Get fresh jujube, go pitting, leaching, extract juice, add the Gluconacetobacter WM407-1 and the Dekkera anomala (Dekkera anomala) seed liquid that activation obtains in the embodiment 1 by 5% inoculum amount, the bacterium liquid volume ratio is 7:1, fermented at 30°C for 6 days, the measured cellulose content was 4.05g / L, and the DSL content was 2.63g / L.

Embodiment 3

[0040] Take the extracted jujube liquid, add the seed liquid of Gluconacetobacter WM407-1 activated in Example 1 and Dekkera anomala (Dekkera anomala) seed liquid according to 5% inoculation amount, and the bacterial liquid volume ratio is 8:0, that is, Only inoculated with gluconacetobacter WM407-1, fermented at 30°C for 6 days, the measured cellulose content was 3.31g / L, and the DSL content was 2.88g / L. It can be seen that adding a certain proportion of yeast to the fermented liquid can not only increase the aroma of the fermented liquid, but also promote the increase of the cellulose content.

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Abstract

The invention discloses a high-cellulose functional jujube fermented beverage and a preparation method thereof, belonging to the technical field of preparation of functional beverages. The invention adopts crushing, enzymatic hydrolysis, leaching, filtering and clarification, inoculates gluconacetobacter WM407-1 yeast according to a certain ratio, and ferments to produce jujube fermented beverage with high dietary fiber and high lactone content. The invention does not add any other substances in the process of preparing the compound jujube fermented beverage, and the high sugar content in the jujube extract is greatly reduced in the extraction process. Low sugar and high dietary fiber content is suitable for the dietary trend of modern people and has a good application prospect.

Description

technical field [0001] The invention relates to a high-cellulose functional jujube fermented beverage and a preparation method thereof, belonging to the technical field of preparation of functional beverages. Background technique [0002] Some acetic acid bacteria and yeast can produce glucuronic acid, gluconic acid, acetic acid, D-glucaric acid and D-glucaric acid-1,4-lactone (DSL) and bacterial cellulose after symbiotic fermentation, which are harmful to human health. Beneficial metabolites. Among them, DSL is a highly efficient glucuronidase inhibitor, which can convert carcinogen precursors into carcinogens in the intestinal tract. DSL can play an effective detoxification and anti-cancer effect at a lower concentration. In addition, some acetic acid bacteria can also produce bacterial cellulose during the fermentation process, which can be used as a dietary fiber supplement for the human body. [0003] Red dates are known as "natural vitamin pills", which contain more...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L33/10A23L33/105A23F3/14
CPCA23F3/14A23L2/382A23V2002/00A23V2200/30A23V2200/318A23V2200/32A23V2200/326A23V2200/332A23V2250/21A23V2250/76
Inventor 王淼李秋平邓莉川
Owner JIANGNAN UNIV
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