CN111345417A

CN111345417A - Preparation method of fig enzyme beverage

Info

Publication number: CN111345417A
Application number: CN202010163227.3A
Authority: CN
Inventors: 王帅; 范影; 李滨; 高歌; 宋坤
Original assignee: Anhui Xintian Biological Science And Technology Co ltd
Current assignee: Anhui Xintian Biological Science And Technology Co ltd
Priority date: 2020-03-10
Filing date: 2020-03-10
Publication date: 2020-06-30

Abstract

The invention relates to a preparation method of a fig enzyme beverage, which is characterized in that probiotics such as saccharomycetes, acetobacter, lactobacillus and the like are utilized to carry out secondary biological fermentation on fresh fig fruits to obtain the fig enzyme beverage with better taste. The fig enzyme beverage is mellow in taste, harmonious in sour and sweet, and presents characteristic fragrance of fig, so that the nutrition and health care value of fig are remarkably improved, the stomach can be regulated, toxin in the body can be cleared up, the body health can be kept, and the effects of building the body, enhancing the immunity and the like are achieved.

Description

Preparation method of fig enzyme beverage

Technical Field

The invention relates to a preparation method of a fig enzyme beverage, and belongs to the technical field of plant fermented food processing.

Background

Ficus carica, also known as Mingyue fruit, Ficus carica, honeydew fruit, a deciduous small tree of Ficus of Urticales order, Moraceae, mainly grows in temperate or tropical regions. The application of the fig is very wide, and eight hundred varieties of the fig can bring people with a wild taste on the buds by extremely sweet taste without any additive whether the fig is fresh food or processed into dried fruit, fruit juice fruit wine, jam matched bread or ice products by modern food technology.

The fig is a rare fruit, the fruit is sweet and delicious, the edible rate is high, the edible part of the fresh fruit reaches 97 percent, the acid content is low, no big and hard seeds exist, the fig has very high nutritional value, and is suitable for the old and children to eat. Its fruit is rich in sugar, protein, amino acids, vitamins and minerals, and is called "Dafu's product". Fig also has higher medicinal value, and the traditional Chinese medicine believes that the fruits are sweet and mild in nature and taste, non-toxic, sweet and mild in leaf nature and taste, pungent and mild in toxicity, have the effects of nourishing, tonifying spleen, stimulating appetite, clearing heat, moistening intestines, detoxifying, diminishing swelling, reducing blood pressure and the like, and are mainly used for treating diseases such as sore throat, dry cough, inappetence, dyspepsia, milk deficiency, hemorrhoids and the like. Researches show that the fig has an anti-aging function, the SOD enzyme of the fig has high activity, and the fig has good effects of preventing human body aging and eliminating freckles and black nevus. German chemists list figs as one of the main raw materials for producing high-grade cosmetics.

The fig peel is very thin and matures in hot summer and autumn, and the storage and cold chain technology at the present stage is limited, so that the fig is very short in storage time and extremely easy to rot, can be almost called as a 'evanescent' life body, and provides a few of 'rare and precious' taste for fresh and sweet figs. The edible ferment is a novel fermented food which is prepared by fermenting microzyme, lactobacillus, acetic acid bacteria and other microorganisms and contains rich nutrient components such as saccharides, organic acids, mineral substances, vitamins, phenols, terpenes and other nutrients and some important biological active substances such as enzymes and the like, and has excellent performance in the aspects of realizing the presentation, the functional value increment and the like of pure natural green food. The ferment produced by fermenting fresh fig fruits can form a new excellent flavor, effectively maintain the nutrient components of the fresh fig fruits, meet the pursuit of consumers on healthy products, increase the consumption of fig fruits in a production place, reduce the loss of fruit growers and have good economic and social benefits.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a preparation method of fig enzyme beverage, which comprises the following specific technical scheme:

a preparation method of a fig enzyme beverage comprises the following steps:

step one, preparation of liquid strains:

preparing liquid bacterial liquid of microzyme, acetobacter aceti, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus;

step two, raw material pretreatment:

cleaning picked fresh figs, and drying water stains on the surfaces of the cleaned figs in a clean and ventilated environment to obtain a raw material A;

mixing 30-60 parts by mass of white granulated sugar and 100 parts by mass of purified water, stirring to completely dissolve the white granulated sugar, and preparing into a uniform sugar solution to obtain a feed liquid B;

according to the following steps of 1: 3, adding the raw material A and the feed liquid B into a fermentation tank/barrel after cleaning and disinfection, mixing and stirring at the same time, wherein the stirring time is 10-60 min until fig is crushed and the whole fig exists to form uniform slurry feed liquid C;

sampling and measuring the sample from the feed liquid C, detecting the pH, soluble solid and sugar degree of the feed liquid C, continuously adding the feed liquid B or purified water according to the detection result, and continuously monitoring the pH, soluble solid and sugar degree until the pH is between 3.5 and 6.0 and the sugar degree is between 15 and 25 percent to obtain feed liquid D;

step three, inoculation:

the prepared yeast, acetobacter aceti, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus seed culture medium is mixed according to the proportion of 1: 1: 1: 1: 1: 1 to obtain mixed bacterial liquid, inoculating the mixed bacterial liquid into a fermentation tank/barrel, wherein the inoculation amount is 0.1-1.0 per mill;

step four, primary fermentation:

after inoculation, the fermentation liquor is kept at the temperature of 25-35 ℃, and is fermented in a constant temperature environment; stirring once every 48h for about 5-10min, sampling after stirring, detecting pH, soluble solid and sugar degree, wherein the sugar degree detection value is 5-8%, and stirring fermentation can be stopped when pH is stable at about 3.0 to obtain primary fermentation liquid E;

step five, after-ripening fermentation:

filtering the obtained primary fermentation liquid E by using sterile filter cloth with the specification of 100 meshes, and discarding filter residues to obtain filtered primary fermentation liquid F; uniformly mixing 100 parts by mass of the primary fermentation broth, 30-60 parts by mass of white granulated sugar, 30-60 parts by mass of isomaltose hypgather and 10-30 parts by mass of maltitol to obtain an after-ripening ingredient solution G;

placing the after-ripening ingredient solution G in a clean environment at 20-35 ℃ for after-ripening fermentation for 6 months-2 years, detecting and monitoring the pH, soluble solid and sugar degree of the mixture every half month, and finishing the after-ripening fermentation to obtain the after-ripening fig enzyme;

step six, filtering:

filtering the fig enzyme obtained by after-ripening by adopting sterile filter cloth to obtain filtrate, and filling the filtrate to obtain the fig enzyme beverage.

According to the technical scheme, in the second step, the picked fresh figs are cleaned thoroughly according to the sequence of alkaline water, clear water, acid water and purified water, and each cleaning process is carried out for 1.2-3.0 min.

And in the sixth step, the sterile filter cloth is 60-100 meshes.

In the sixth step, sterilization is performed before filling, and the sterilization conditions are as follows: and (3) carrying out pasteurization on the filtrate, and carrying out sterilization treatment at the temperature of 60-70 ℃ for 25-35min to obtain the sterilized fig enzyme beverage.

The invention has the beneficial effects that:

the fig enzyme beverage product meets the national sanitary standard, forms a new excellent flavor, has clear and transparent liquid, mellow taste, harmonious sour and sweet taste, presents characteristic fragrance of the fragrant fig, has the pH value of 2.2-3.5, and has the soluble solid content and the sugar degree of 40-60 percent. The fig enzyme beverage improves the taste of the traditional enzyme beverage, metabolites produced by fermentation are easier to digest and absorb by human bodies, intestinal peristalsis is promoted, the immunity and metabolism function of human bodies are enhanced, the fig enzyme beverage has excellent performance in the aspects of realizing presentation of pure natural green food, functional value increment and the like, the added value of fig is improved, the defect that fig cannot be stored for a long time and is short in marketing time is overcome, the processing industry chain of fig is deepened, a new development direction is provided for fig industry development, economic and social benefits of fig are maximized, and a novel fermentation type fig enzyme beverage is provided for consumers.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

Example 1

Step one, preparation of liquid strains:

the preparation method comprises the steps of preparing yeast, liquid bacterial liquid of aceticus, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus, and preparing the deposited strains of the yeast, the aceticus, the lactobacillus acidophilus, the streptococcus thermophilus, the lactobacillus plantarum, the lactobacillus casei and the lactobacillus delbrueckii subspecies bulgaricus according to a microorganism conventional operation method.

Step two, raw material pretreatment:

the method comprises the steps of thoroughly cleaning fresh picked figs (80-90% of maturity, no rot and no dehiscent fruits) according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 1.2-3.0 min in each cleaning process, and airing water stains on the surfaces of the cleaned figs in a clean and ventilated environment to obtain a raw material A.

Mixing 30-60kg of white granulated sugar and 100kg of purified water, stirring to completely dissolve the white granulated sugar, and preparing into uniform sugar solution to obtain feed liquid B.

According to the following steps of 1: 3, adding the raw material A and the feed liquid B into a fermentation tank/barrel after cleaning and disinfection, mixing and stirring for 10-60 min until fig is crushed and the whole fig exists to form uniform slurry feed liquid C.

And sampling and measuring the sample from the feed liquid C, detecting the pH, soluble solid, sugar degree and the like of the feed liquid C, continuously adding the feed liquid B/purified water according to the detection result, and continuously monitoring the pH, soluble solid, sugar degree and the like until the pH is between 3.5 and 6.0 and the sugar degree is between 15 and 25 percent, thus obtaining the feed liquid D.

Step three, inoculation:

the prepared yeast, acetobacter aceti, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus seed culture medium are mixed according to the proportion of 1: 1: 1: 1: 1: 1 to obtain mixed bacterial liquid, inoculating the mixed bacterial liquid into a fermentation tank/barrel, wherein the inoculation amount (according to the mass ratio) is 0.1-1.0 per mill.

Step four, primary fermentation:

the fermentation liquid is kept at 25-35 ℃ after inoculation, and is fermented in a constant temperature environment. Stirring once every 48h for about 5-10min, sampling after stirring, detecting pH, soluble solid, sugar degree, etc., wherein the sugar degree detection value is 5-8%, and stirring fermentation can be stopped when pH is stable at about 3.0 to obtain primary fermentation liquid E.

Step five, after-ripening fermentation:

filtering the obtained primary fermentation liquid E by using sterile filter cloth with the specification of 100 meshes, and discarding filter residues to obtain filtered primary fermentation liquid F; uniformly mixing the primary fermentation liquid and the raw auxiliary materials according to the proportion of 100kg of the primary fermentation liquid, 30-60kg of white granulated sugar, 30-60kg of isomaltooligosaccharide and 10-30kg of maltitol to obtain the after-ripening ingredient liquid G.

And (3) placing the after-ripening ingredient liquid G in a clean environment at the temperature of 20-35 ℃ for after-ripening fermentation for 6 months-2 years, detecting and monitoring the pH, the soluble solid matter and the sugar degree every half month, and finishing the after-ripening fermentation to obtain the after-ripening fig enzyme.

And step six, filtering and sterilizing (or not sterilizing):

filtering the fig enzyme obtained by after-ripening by adopting sterile filter cloth (the specification is 60-100 meshes) to obtain filtrate, and filling the filtrate to obtain the fig enzyme beverage. (sterilizing before filling according to the requirement, wherein the sterilization condition is that the filtrate is pasteurized and sterilized at the temperature of 60-70 ℃ for 25-35min to obtain the sterilized fig ferment beverage.)

The pH of the fig enzyme beverage is 3.01, the soluble solid is 48.6%, and the DPPH free radical clearance rate is 82.4%.

Comparative example 1

Step one, preparation of liquid strains:

according to the conventional operation method of microorganisms, liquid bacterial liquid of saccharomycetes, acetic acid bacillus, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and bifidobacterium is prepared, and the saccharomycetes, the acetic acid bacillus, the lactobacillus acidophilus, the streptococcus thermophilus, the lactobacillus plantarum, the lactobacillus casei and the bifidobacterium are all deposited strains of China company.

Step two, raw material pretreatment:

Step three, inoculation:

the prepared culture mediums of the yeast, the acetobacter aceti, the lactobacillus acidophilus, the streptococcus thermophilus, the lactobacillus plantarum, the lactobacillus casei and the bifidobacterium are mixed according to the ratio of 1: 1: 1: 1: 1: 1 to obtain mixed bacterial liquid, and inoculating the mixed bacterial liquid into a fermentation tank/barrel, wherein the inoculation amount is 0.1-1.0 per mill.

Step four, primary fermentation:

Step five, after-ripening fermentation:

And step six, filtering and sterilizing (or not sterilizing):

filtering the fig enzyme obtained by after-ripening by adopting sterile filter cloth (the specification is 60-100 meshes) to obtain filtrate, and filling the filtrate to obtain the control fig enzyme beverage 1. (sterilizing before filling according to the requirement, wherein the sterilization condition is that the filtrate is pasteurized and sterilized at the temperature of 60-70 ℃ for 25-35min to obtain the sterilized fig ferment beverage.)

The pH of control fig enzyme beverage 1 was 3.58, soluble solids 52.4%, and DPPH free radical clearance 68.6%.

Comparative example 2

Step one, preparation of liquid strains:

Step two, raw material pretreatment:

Step three, inoculation:

the prepared yeast, acetobacter aceti, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus seed culture medium are mixed according to the proportion of 1: 2: 2: 2: 2: 2 to obtain a mixed bacterial liquid, and inoculating the mixed bacterial liquid into a fermentation tank/barrel, wherein the inoculation amount is 0.1-1.0 per mill.

Step four, primary fermentation:

Step five, after-ripening fermentation:

And step six, filtering and sterilizing (or not sterilizing):

filtering the fig enzyme obtained by after-ripening by adopting sterile filter cloth (the specification is 60-100 meshes) to obtain filtrate, and filling the filtrate to obtain the control fig enzyme beverage 2. (sterilizing before filling according to the requirement, wherein the sterilization condition is that the filtrate is pasteurized and sterilized at the temperature of 60-70 ℃ for 25-35min to obtain the sterilized fig ferment beverage.)

The pH of control fig enzyme beverage 2 was 2.3, soluble solids 37.9%, DPPH free radical clearance 63.9%.

In the above embodiments, it can be seen from a detailed analysis of the embodiment 1, the comparative example 1 and the comparative example 2 that the mixed bacterial liquid for fermentation, regardless of the ratio of each strain and the type of the strain, ultimately affects the fermentation effect of the final fig ferment, thereby causing a change in each component of the fig ferment, and particularly, the DPPH radical clearance in fig ferment is significantly reduced, thereby affecting the health care effect of the fig ferment. The free radical measurement method of the present invention is described in references: food Hydrocolloids, 2011,25 (1): 91-97.

The invention only adopts the fig and does not add other fruit raw materials. In the pretreatment step, acid-base water is adopted, and purified water is used for cleaning and disinfecting, so that the cleaning effect is good. All strains are added at one time, and the operation is simple and convenient. The judgment standard of the fermentation process is simple and easy to operate, and the pH, soluble solids and the like are used as the judgment standard.

In the invention, the flavor of the fig enzyme is improved by adding isomaltooligosaccharide; the isomaltose hypgather syrup has good taste quality, can be used for replacing part of cane sugar, improves the taste of food, and reduces the sweetness. The isomaltose hypgather can promote the bifidobacterium in human body to obviously proliferate, and has the characteristics of water-soluble dietary fiber function, low heat value, caries prevention and the like.

In the invention, maltitol is additionally added, the sweetness of the maltitol is 85-95 percent of that of the cane sugar, and the maltitol has the characteristics of heat resistance, acid resistance, moisture retention, non-fermentation property and the like and basically does not cause Maillard reaction. It is not digested and absorbed in vivo, has calorific value of 5% of sucrose, does not increase blood sugar and cholesterol, is an ideal sweetener for food with therapeutic effect, and can prevent dental caries.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.

Claims

1. A preparation method of a fig enzyme beverage is characterized by comprising the following steps:

step one, preparation of liquid strains:

step two, raw material pretreatment:

step three, inoculation:

step four, primary fermentation:

after inoculation, the fermentation liquor is kept at the temperature of 25-35 ℃, and is fermented in a constant temperature environment; stirring once every 48h for about 5-10min, sampling after stirring, detecting pH, soluble solid and sugar degree, wherein the sugar degree detection value is 5-8%, and stirring fermentation can be stopped when pH is 3.0 and stable to obtain primary fermentation liquid E;

step five, after-ripening fermentation:

step six, filtering:

2. The method of claim 1, wherein the fig enzyme beverage is prepared by the following steps: in the second step, the picked fresh figs are cleaned thoroughly according to the sequence of alkaline water, clear water, acid water and purified water, and each cleaning process is carried out for 1.2min-3.0 min.

3. The method of claim 1, wherein the fig enzyme beverage is prepared by the following steps: in the sixth step, the sterile filter cloth is 60-100 meshes.

4. The method of claim 1, wherein the fig enzyme beverage is prepared by the following steps: in the sixth step, sterilization is carried out before filling, and the sterilization conditions are as follows: and (3) carrying out pasteurization on the filtrate, and carrying out sterilization treatment at the temperature of 60-70 ℃ for 25-35min to obtain the sterilized fig enzyme beverage.