CN105815768A - Preparation method of blueberry ferment - Google Patents
Preparation method of blueberry ferment Download PDFInfo
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- CN105815768A CN105815768A CN201610136937.0A CN201610136937A CN105815768A CN 105815768 A CN105815768 A CN 105815768A CN 201610136937 A CN201610136937 A CN 201610136937A CN 105815768 A CN105815768 A CN 105815768A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of blueberry ferment. The method is characterized in that a late-mature variety Onslow blueberry harvested in late autumn is adopted as a raw material, and natural microbes are adopted as a fermentation strain; different auxiliary materials are added in the blending process of the raw material to promote the growth of beneficial bacteria and inhibit the growth of harmful bacteria; and the oxygen content, the pH value and the temperature are controlled in the fermentation process to control the variety of microbes in different fermentation stages in stages in order to carry out massive lactic acid fermentation and slight ethanol and acetic acid fermentation in a grading manner. Fermentation adopting different microbes makes raw material fermentation be complete and the end product have comprehensive and abundant nutrition. Low temperature is combined with ultrasonic treatment to accelerate after-ripening, so the end product has soft and plump mouthfeel and unique flavor. The method allows high-quality blueberry ferment having low sugar, low alcohol, rich smell, mild sourness, suitable sweet and sour and unique flavor and integrating nutrition with health to be produced.
Description
Technical field
The invention belongs to food processing field, be specifically related to the manufacture method of a kind of blue berry ferment.
Background technology
Blue berry formal name used at school Pericarpium Citri tangerinae, also known as blue berry etc., belongs to Ericaceae genus vaccinium plant, is perennial greenery or evergreen shrubs.Blue berry belongs to small berry fruit tree, there are about more than 450 kind in the world, is distributed mainly on temperate zone and the subtropical zone in the Northern Hemisphere.China there are about 28 mutation of 91 kinds, is distributed mainly on northeast and southwest.Blueberry sweet and sour taste, nutrient substance are abundant, unsaturated fatty acid outer rich in organic acid, vitamin, mineral and trace element etc., especially anthocyanidin content relatively horn of plenty.Anthocyanidin has antiinflammatory, infection, antioxidation, health care wait for a long time effect, is referred to as mankind's number one antioxidant.Blue berry has higher nutritive value and medical value, is possible not only to prevent and treat various disease and can also strengthen health.Britain's nutritionist is classified as " first of 15 kinds of health food ", and FAO (Food and Agriculture Organization of the United Nation) is classified as one of " the big health food of the mankind five ".It is eaten for a long time blue berry to there is looks improving and the skin nourishing, removing free radical, reduction blood fat, antioxidation, anti-inflammatory, vision of improving, prevention ophthalmic, slow down aging, enhancing immunity, prevent and treat the effect such as coronary heart disease and cancer.
Fresh blue berry is difficult to store, the shelf-life is short, it is carried out deep processing and is greatly improved raw material added value, develops different blue berry deep processed products and meet different consumer demands, be the only way of blueberry industry development.Fruit-vegerable ferment is the fruit and vegerable fermentation liquid made for raw material through biofermentation with fruit and vegetable, there is stronger biological health function, the sound operating of body can be made with intestinal tract cleaning, antibacterial bacteriostatic, removing toxin, treatment constipation, beauty and skin care, makes human body keep fit and the youth.Blueberry juice is abundant, color is deep, the smell of fruits is very sweet, and has higher nutritive value and health care, is the very good material making ferment.About blue berry ferment and preparation method thereof it has been reported that but the most also do not have unified manufacture method and product standard.Existing manufacture method and product remain in more defect, such as: fermentation time is long, sweat can not control, sugar content high, ethanol content is high, mouthfeel is the best.
Summary of the invention
For defect and deficiency present in existing ferment and preparation method thereof, the present invention proposes the manufacture method of a kind of new blue berry ferment.Utilize the method can produce low sugar, low alcohol, give off a strong fragrance, tart flavour is soft, sour and sweet palatability, unique flavor, integrates the high-quality blue berry ferment of nutrition and health care.
It is an object of the invention to be accomplished by:
A kind of manufacture method of blue berry ferment, the method comprises the following steps:
1) Feedstock treating: by blue berry, cleans, dries, crushes, pulls an oar；
2) material allocation: adding salt, lactose, Jerusalem artichoke powder, bean cake powder, Folium Perillae slurry, vegetable in blue berry serosity, stir, regulate its pH is 4.5～5.0 simultaneously；
3) fermentation: deployed raw material is loaded round (filling), carries out ultrasonic Treatment water seal immediately, controls temperature and carries out first stage anaerobic fermentation at 35 DEG C～42 DEG C；When pH reduces to 4.0～4.5, reduction temperature is to 30 DEG C～35 DEG C, and keeps this temperature to proceed second stage anaerobic fermentation；When pH reduces to 3.5～4.0, tank switching, stirring, reduction temperature is to 25 DEG C～30 DEG C, and carries out aerobic fermentation in this temperature；When content of reducing sugar is less than 4g/L, fermentation ends；
4) separate: after fermentation ends, expression separation obtains fermentation liquid；
5) after-ripening: fermentation liquid is deposited 1 at low temperatures～carries out after-ripening in 2 months, every 10 days of period carried out ultrasonic Treatment once；
6) allotment: add L-arabinose and inulin regulation mouthfeel.
Step 1) described in blue berry be that late variety holds high bond of marriage blue berry, its solid content and anthocyanin content are high, juice enriches, gives off a strong fragrance.
Step 1) described in blue berry be late autumn pluck, on blue berry tree natural air drying to water content minimizing 20%～30% Blueberry.
Step 1) described in blue berry by nature concentrate make raw material solid content higher, nutrition is more rich, and it is few to carry harmful micro organism quantity, makes final ferment quality more preferable.
Step 2) in salt, Inclusion of Lactose be the 1%～2% of blue berry serosity quality, Jerusalem artichoke powder, bean cake powder addition are the 3%～5% of blue berry serosity quality.
Step 2) in blueberry pulp add salt be possible not only to seasoning may also operate as suppress harmful bacteria effect.
Step 2) the middle lactose that adds can be at the amount reproduction of fermentation initial stage promotion lactic acid bacteria, and Jerusalem artichoke powder contains a large amount of prebiotics also can promote the growth of lactic acid bacteria.
Step 2) the middle nitrogen source that the growth offer abundance that bean cake powder is microorganism is provided, too increase amino acid whose content in finished product simultaneously；
Step 2) in Folium Perillae slurry and vegetable mixture addition be the 10%～15% of blue berry serosity quality, wherein Folium Perillae slurry and the mass ratio of vegetable are 2:8～1:1.Folium Perillae slurry is Folium Perillae directly broken, making beating, and vegetable is that various vegetable is directly shredded, pulls an oar.
Step 2) in Folium Perillae slurry and vegetable be that fermentation provides nature strain, Folium Perillae slurry can suppress the growth of harmful bacteria containing a large amount of antibacterial substances simultaneously.
Step 2) described in vegetable be to select 1 in Chinese cabbage, cabbage, white turnip, Radix Dauci Sativae, Herba Apii graveolentis, fresh kidney beans, Rhizoma Dioscoreae, Jerusalem artichoke～2 kind, cleaned, dried, shredded, pulled an oar.
Step 2) in regulation pH method for add Fresh Lemon juice.
Step 3) in ultrasonic Treatment condition be ultrasonic power 300w～500w, ultrasonic time 30min～60min.
Step 3) in fill and carry out ultrasonic Treatment before fermentation be to reach oxygen-free environment to remove oxygen.
Step 3) in time of first stage anaerobic fermentation be 2～3 days, the time of second stage anaerobic fermentation is 5～7 days.
Step 3) in aerobic fermentation time be 4～6 days.
Step 3) in every day in aerobic fermentation stage logical oxygen 2mg/L～4mg/L in fermentation liquid, and stir once.
Step 3) in sweat by controlling oxygen content, pH and temperature control the kind of different phase microorganism, to reach to carry out the most successively a large amount of lactate fermentation, slight alcoholic and acetic fermentation.
Step 3) in first stage anaerobic fermentation mainly make lactic acid bacteria amount reproduction carry out special-shaped lactic acid bacteria fermentation, second stage anaerobic fermentation mainly carries out homolactic bacterium fermentation, also being topmost fermentation stage, the phase III is passed through oxygen and mainly promotes yeast and acetic acid bacteria growth to carry out slight alcoholic and acetic fermentation.
Step 5) in ultrasonic Treatment condition be ultrasonic power 500w～700w, ultrasonic time 30min～60min.
Step 5) in cryogenic temperature be 0 DEG C～10 DEG C.
Step 5) in low temperature bond supersound process accelerate after-ripening, make that finished product mouthfeel is softer, taste is better.
Step 6) in the addition of L-arabinose and inulin be respectively 3%～5% and 2%～3% (g/L) of fermentation liquid.
Step 6) in add L-arabinose and inulin be all functional oligose, L-arabinose can suppress the absorption of sucrose, inulin is good prebiotics, dietary fiber and excellent fat substitute, adding both sugar can make product reach sugar-free effect and have health care, make ferment mouthfeel smooth, mellow and full, plentiful, sour and sweet palatability simultaneously.
Beneficial effects of the present invention compared with the prior art: using late variety, to hold high bond of marriage blue berry be raw material, and late autumn plucks, obtains high-quality feedstocks by naturally concentrating, and makes that finished product mouthfeel is more preferable, taste is better, nutrition is more rich；By adding salt and the growth of Folium Perillae slurry suppression harmful bacteria in raw material, it is ensured that the superiority of probiotics；Whole sweat controls the kind of different phase microorganism by controlling oxygen content, pH and temperature, to reach to carry out the most successively the purpose of a large amount of lactate fermentation, slight alcoholic and acetic fermentation, by the fermentation of different microorganisms make fermenting raw materials more completely, finished product nutrition more rich；Low temperature also combines supersound process and accelerates after-ripening, makes that products taste is soft, unique flavor.
Detailed description of the invention
The present invention is described in further detail for the embodiment be given below in conjunction with inventor.
Embodiment 1:
Late autumn plucks, and the late variety that natural air drying reduces 20%～30% to water content on blue berry tree holds high bond of marriage blue berry 10kg (Mount Huang blue berry ecological park company limited), cleans, dries, crushes and pull an oar.Adding salt, each 100g of lactose, each 300g of Jerusalem artichoke powder, bean cake powder, Folium Perillae slurry and vegetable (Chinese cabbage 400g, white turnip 400g) mixture 1000g in blueberry pulp, wherein, Folium Perillae slurry and vegetable quality are respectively 200g and 800g, stir.Add Fresh Lemon juice regulating its pH is 4.5.Deployed raw material is loaded round, fills, carry out ultrasonic Treatment (300w) 60min, and water seal immediately.Controlling temperature and carry out anaerobic fermentation at 35 DEG C, after 3 days, pH reduces to 4.1, and now reduction temperature is to 30 DEG C, and proceeds anaerobic fermentation at this temperature；After 7 days, pH reduces to 3.6, and tank switching, stirring, then reduction temperature is to 25 DEG C, is passed through oxygen 12mg simultaneously every day, and stirs once, carry out aerobic fermentation at this temperature in fermentation liquid.After 6 days, content of reducing sugar is 2.8g/L, fermentation ends, and expression separation obtains fermentation liquid 6.2L.Being deposited at 0 DEG C 1 month by fermentation liquid and carry out after-ripening, every 10 days of period carried out ultrasonic Treatment once, and Ultrasonic Conditions is 500w, 60min.Mouthfeel is soft to tart flavour, sour and sweet palatability, mouthfeel are plentiful finally to add L-arabinose 186g, inulin 124g regulation in the fermentation liquid of after-ripening.
The test index that above-described embodiment prepares blue berry ferment is as follows:
1, organoleptic indicator
Color and luster: peony, bright in colour；
Fragrance: the smell of fruits is very sweet, pure and fresh pure；
Mouthfeel: tart flavour is soft, sour and sweet palatability, mouthfeel are plentiful；
Style: there is blue berry fruital fragrant with ferment, unique style.
2. physical and chemical index
Alcoholic strength: (20 DEG C, V/V) 0.8%；Reducing sugar: 2.8g/L；Total sugar: 49.5g/L；Total acid: 20.25g/L is (with H2SO4Meter)；pH:3.51
3. microbiological indicator
Lactic acid bacteria (cfu/mL): more than 1.0 × 107；Content of lactic acid bacteria after 0 DEG C of cold preservation 30 days: more than 1.0 × 105；
Yeast (cfu/mL): 0
Acetic acid bacteria (cfu/mL): 0
Mycete/escherichia coli/(MPN/100mL) is without detection；
Pathogenic entero becteria (Salmonella, shigella, staphylococcus aureus) is without detection
Embodiment 2:
Late autumn plucks, and the late variety that natural air drying reduces 20%～30% to water content on blue berry tree holds high bond of marriage blue berry 20kg (Mount Huang blue berry ecological park company limited), cleans, dries, crushes and pull an oar.In blueberry pulp, add salt, each 400g of lactose, each 1000g of Jerusalem artichoke powder, bean cake powder, Folium Perillae slurry and vegetable (Radix Dauci Sativae 700g, Rhizoma Dioscoreae 800g) mixture 3000g, Folium Perillae slurry and each 1500g of vegetable, stir.Add Fresh Lemon juice regulating its pH is 5.0.Deployed raw material is loaded round, fills, carry out ultrasonic Treatment (500w) 30min, and water seal immediately.Controlling temperature and carry out anaerobic fermentation at 42 DEG C, after 2 days, pH reduces to 4.4, and now reduction temperature is to 35 DEG C, and proceeds anaerobic fermentation at this temperature；After 5 days, pH reduces to 4.0, and tank switching, stirring, then reduction temperature is to 30 DEG C, is passed through oxygen 52mg simultaneously every day, and stirs once, carry out aerobic fermentation at this temperature in fermentation liquid.After 4 days, content of reducing sugar is 3.4g/L, fermentation ends.Expression separation obtains fermentation liquid 12.8L.Being deposited at 10 DEG C 2 months by fermentation liquid and carry out after-ripening, every 10 days of period carried out ultrasonic Treatment once, and Ultrasonic Conditions is 700w, 30min.Mouthfeel is soft to tart flavour, sour and sweet palatability, mouthfeel are plentiful finally to add L-arabinose 640g, inulin 384g regulation in the fermentation liquid of after-ripening.
1, organoleptic indicator
Color and luster: peony, bright in colour；
Fragrance: the smell of fruits is very sweet, pure and fresh pure；
Mouthfeel: tart flavour is soft, sour and sweet palatability, mouthfeel are plentiful；
Style: there is blue berry fruital fragrant with ferment, unique style.
2. physical and chemical index
Alcoholic strength: (20 DEG C, V/V) 0.9%；Reducing sugar: 3.4g/L；Total sugar: 78.8g/L；Total acid: 19.85g/L is (with H2SO4Meter)；pH:3.64
3. microbiological indicator
Lactic acid bacteria (cfu/mL): more than 1.0 × 107；Content of lactic acid bacteria after 0 DEG C of cold preservation 30 days: more than 1.0 × 105；
Yeast (cfu/mL): 1
Acetic acid bacteria (cfu/mL): 0
Mycete/escherichia coli/(MPN/100mL) is without detection；
Pathogenic entero becteria (Salmonella, shigella, staphylococcus aureus) is without detection
Effect below by way of concrete clinical trial example explanation product of the present invention:
(1) with the prepared blue berry ferment of embodiment 1 as test sample, severe diabetes mellitus patient 20 people is selected to try out.Experimenter's every day, this ferment bfore meals 10-15mL, 4 weeks was 1 cycle.2 all after dates, statistical result showed: fasting glucose reduces by more than 25% person 16 people, accounts for total number of persons 80%；The constipation person of being obviously improved 15 people, accounts for 75%；Thirsty anesthesia person 13 people, accounts for 65%；Go to toilet number of times minimizing person 10 people, accounts for 50%；Unfruitful is 1 people, accounts for 5%.Result shows that product of the present invention has the good effect improving diabetic symptoms, and above-mentioned person on probation does not all produce any side effect and untoward reaction.
(2) the blue berry ferment prepared with embodiment 2 is as test sample, and choosing has xerosis cutis, has wrinkle, has young volunteer 20 people of acne to try out, and the age is 25～35 years old.Experimenter takes this ferment 15-20mL before sleeping every day, within 4 weeks, be 1 cycle.2 all after dates, statistical result shows: effective (showing as skin substantially to bleach, more smooth exquisiteness, acne is substantially desalinated.) 15 people, account for 75%；Effectively (show as whiteness of skin, smooth, acne is desalinated) for 3 people, account for 15%；Unfruitful is 2 people, accounts for 10%.Therefore, product of the present invention has effect of obvious looks improving and the skin nourishing, and above-mentioned person on probation does not all produce any side effect and untoward reaction.
Claims (10)
1. the manufacture method of a blue berry ferment, it is characterised in that the method comprises the following steps:
1) Feedstock treating: by blue berry, cleans, dries, crushes, pulls an oar；
2) material allocation: adding salt, lactose, Jerusalem artichoke powder, bean cake powder, Folium Perillae slurry and vegetable in blue berry serosity, stir, regulate its pH is 4.5 ~ 5.0 simultaneously；
3) fermentation: deployed raw material is filled round, carries out ultrasonic Treatment water seal immediately, controls temperature and carries out first stage anaerobic fermentation at 35 DEG C ~ 42 DEG C；When pH reduces to 4.0 ~ 4.5, reduction temperature is to 30 DEG C ~ 35 DEG C, and keeps this temperature to proceed second stage anaerobic fermentation；When pH reduces to 3.5 ~ 4.0, tank switching, stirring, reduction temperature is to 25 DEG C ~ 30 DEG C, and carries out aerobic fermentation in this temperature；When content of reducing sugar is less than 4g/L, fermentation ends；
4) separate: after fermentation ends, expression separation obtains fermentation liquid；
5) after-ripening: deposited at low temperatures by fermentation liquid 1 ~ 2 month and carry out after-ripening, every 10 days of period carried out ultrasonic Treatment once；
6) allotment: add L-arabinose and inulin regulation mouthfeel.
2. manufacture method as claimed in claim 1, it is characterised in that blue berry described in step 1) is that late variety that late autumn plucks, that natural air drying reduces 20% ~ 30% to water content on blue berry tree holds high bond of marriage blue berry.
3. manufacture method as claimed in claim 1, it is characterized in that step 2) in salt, Inclusion of Lactose be respectively the 1% ~ 2% of blue berry serosity quality, Jerusalem artichoke powder, bean cake powder addition are respectively the 3% ~ 5% of blue berry serosity quality, Folium Perillae slurry and vegetable mixture addition are the 10% ~ 15% of blue berry serosity quality, and wherein the mass ratio of Folium Perillae slurry and vegetable is 2:8 ~ 1:1.
4. manufacture method as claimed in claim 1, it is characterised in that step 2) described in vegetable be to select 1 ~ 2 kind in Chinese cabbage, cabbage, white turnip, Radix Dauci Sativae, Herba Apii graveolentis, fresh kidney beans, Rhizoma Dioscoreae, Jerusalem artichoke, cleaned, dried, shredded, pulled an oar.
5. manufacture method as claimed in claim 1, it is characterised in that step 2) in the method for regulation pH for adding Fresh Lemon juice.
6. manufacture method as claimed in claim 1, it is characterised in that in step 3), the time of first stage anaerobic fermentation is 2 ~ 3 days, and the time of second stage anaerobic fermentation is 5 ~ 7 days, aerobic fermentation time be 4 ~ 6 days.
7. manufacture method as claimed in claim 1, it is characterised in that the every day in aerobic fermentation stage of logical oxygen 2mg/L ~ 4mg/L in fermentation liquid in step 3), and stir once.
8. manufacture method as claimed in claim 1, it is characterised in that in step 3), ultrasonic Treatment condition is ultrasonic power 300w ~ 500w, and ultrasonic time is 30min ~ 60min；In step 5), ultrasonic Treatment condition is ultrasonic power 500w ~ 700w, and ultrasonic time is 30min ~ 60min.
9. manufacture method as claimed in claim 1, it is characterised in that in step 5), cryogenic temperature is 0 DEG C ~ 10 DEG C.
10. manufacture method as claimed in claim 1, it is characterised in that in step 6), the addition of L-arabinose and inulin is respectively the 3% ~ 5% and 2% ~ 3% of fermentation liquid quality.
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