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Black and red Chinese wolfberry fruit compound fermented beverage and preparation method thereof

A compound fermentation and red wolfberry technology, applied in the field of food microbial fermentation technology processing, can solve the problems of poor taste, sharp acidity of fruit vinegar products, long fermentation period, etc., and achieves improvement of bad sour taste, beneficial to digestion and absorption, and high stability. Effect

Inactive Publication Date: 2019-04-16
NINGXIA UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the traditional fruit vinegar fermentation process usually adopts the process of first alcohol fermentation and then acetic acid fermentation. The process is complicated and the fermentation period is long.
And the acidity of gained fruit vinegar product is too sharp, and mouthfeel is not good

Method used

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  • Black and red Chinese wolfberry fruit compound fermented beverage and preparation method thereof
  • Black and red Chinese wolfberry fruit compound fermented beverage and preparation method thereof
  • Black and red Chinese wolfberry fruit compound fermented beverage and preparation method thereof

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Effect test

preparation example Construction

[0054] Preparation of immobilized enzyme

[0055] ① Preparation of mixed solution A: mix chitosan and glacial acetic acid solution with a concentration of 1%-1.5% according to the mass volume ratio of 1g: 100ml, and dissolve to obtain mixed solution A;

[0056] ② Preparation of mixed solution B: Mix NaOH solution with a concentration of 5%-15% and 95% ethanol according to volume ratio (3-5): 1 to obtain mixed solution B;

[0057] ③The mixed solution A is added dropwise to the mixed solution B according to the volume ratio of 4-8:100, and left to stand at 4°C for 8-12 hours, according to the volume ratio of glutaraldehyde and the mixed solution B according to the volume ratio of 2-5:100, Add glutaraldehyde with a concentration of 5%-10% to the mixed solution B, stir and then let it stand for 2-4h, filter it with suction and wash with water until it is neutral to obtain a cross-linked chitosan-glutaraldehyde carrier , adding the chitosan-glutaraldehyde carrier into the compound...

Embodiment 1

[0062] The preparation of embodiment 1 immobilized enzyme

[0063] ① Preparation of mixed solution A: mix chitosan with glacial acetic acid solution with a concentration of 1% according to the mass volume ratio of 1g: 100ml, and dissolve to obtain mixed solution A;

[0064] ②Preparation of mixed solution B: mix 10% NaOH solution and 95% ethanol at a volume ratio of 4:1 to obtain mixed solution B;

[0065] ③ Add the mixed solution A to the mixed solution B dropwise according to the volume ratio of 5:100, let stand at 4°C for 8-12 hours, then add 6% glutaraldehyde to the mixed solution B according to the volume ratio of 3.5:100, Glutaraldehyde was added dropwise to the mixed solution B, stirred and then left to stand for 2-4h, suction filtered and washed with water until neutral to obtain a cross-linked chitosan-glutaraldehyde carrier, the chitosan- The glutaraldehyde carrier is added to the compound enzyme liquid, the mass ratio of compound enzyme and chitosan in the compound ...

Embodiment 2

[0067] The preparation of embodiment 2 fermentation bacterial agents

[0068] (1) Preparation of Lactobacillus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus

[0069] After activation, the Lactobacillus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus were inoculated into MRS liquid medium according to the inoculum size of 1.5%, and cultured separately at 37°C: Lactobacillus rhamnosus for 12 hours, Lactobacillus plantarum for 8 hours , when the thermophilic Lactobacillus reached the logarithmic growth phase at 10 hours, the fermented liquid was centrifuged, and the centrifuged cells were resuspended with physiological saline to obtain the bacterial suspension of the thermophilic Lactobacillus, plantarum, and rhamnosus;

[0070] The number of live bacteria in the bacterial suspension of the said Lactobacillus thermophiles, Lactobacillus plantarum and Lactobacillus rhamnosus was 1.69×10 respectively. 9 CFU / mL, 1.22×10 9 CFU / mL, 1.33×10 10 C...

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Abstract

The invention discloses a novel black and red Chinese wolfberry fruit compound fermented beverage and a preparation method thereof and belongs to the processing field of microbial fermentation technologies of foods. The preparation method mainly comprises the steps of pretreatment of raw materials, juicing, ultrasonic assisted chitosan immobilized complex enzyme treatment, filtration, pasteurization, primary fermentation of a lactic acid bacterium composite leavening agent, secondary fermentation with active dry yeast and acetic acid bacteria, saccharic acid blending, centrifugation, pasteurization, filling and finished beverage. The preparation method is simple in process and low in processing cost, the prepared beverage has the flavor of Chinese wolfberry fruits and also has the smell produced through Chinese wolfberry fruit, a pleasant mellow aroma and soft sour, so that the beverage has more delicate taste, has no bad odor, homogeneous color and luster and good nutritional health-care functions; the total acid of the beverage is 2.83%, pH is 3.70, the aqueous protein of plants is 2.83g / L, the total phenol is 38.17mg / L, the carotenoid is 35.67ug / L, the alcoholic strength is 1% or below, and bacteria and escherichia coli are not detected out.

Description

technical field [0001] The invention belongs to the field of food microbial fermentation technology processing, and in particular relates to a black and red wolfberry composite fermented beverage and a preparation method thereof. Background technique [0002] Lycium barbarum (Lycium barbarum), also known as wolfberry or wolfberry fruit, is a deciduous shrub of the family Solanaceae, widely distributed in arid and semi-arid regions of Northwest China, Southeast Europe and the Mediterranean region. Lycium barbarum is a famous Chinese herbal medicine and health food in the world. It has the functions of helping to nourish the liver and kidney, refreshing and improving eyesight. The main chemical components in wolfberry, such as wolfberry sugars, pigments, amino acids, flavonoids and alkalis, have a large number of pharmacological effects. Black wolfberry (Lycium ruthenicum Murr), also known as black fruit wolfberry, is a thorny shrub, mostly distributed in alpine sandy land, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00
Inventor 刘敦华颉向红马浩然孔维洲刘军张喜康
Owner NINGXIA UNIVERSITY
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