CN105285988A - Production method of Jerusalem artichoke and blueberry compound fruit and vegetable enzyme - Google Patents
Production method of Jerusalem artichoke and blueberry compound fruit and vegetable enzyme Download PDFInfo
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- CN105285988A CN105285988A CN201510762451.3A CN201510762451A CN105285988A CN 105285988 A CN105285988 A CN 105285988A CN 201510762451 A CN201510762451 A CN 201510762451A CN 105285988 A CN105285988 A CN 105285988A
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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
Abstract
The present invention discloses a production method of a Jerusalem artichoke and blueberry artichoke compound fruit and vegetable enzyme. Jerusalem artichokes and blueberries are used as raw materials, and Jerusalem artichoke slurry and blueberry slurry are separately subjected to ultrasonic assisted heating treatment and enzymolysis treatment before fermentation to maximize the extraction of nutrient substances of the Jerusalem artichokes and the blueberries; the treated Jerusalem artichoke slurry and blueberry slurry are fermented with coupled temperature-controlled fermentation technology: firstly, fermentation mother liquid containing dominant bacteria is obtained by the natural fermentation of mixed vegetables; and then, the fermentation mother liquid is added into the blended Jerusalem artichoke and blueberry slurry, and the mixture is subjected to the temperature-controlled fermentation, which not only ensures the quality of fermentation broth, but also reaches the purpose of rapid fermentation; the fermentation is terminated by low temperature, and after-fermentation is carried out at low temperature to promote the after-ripening and further improve the quality of the blended Jerusalem artichoke and blueberry slurry; functional sweeteners are added into enzyme stoste, which not only improves taste, but also increases functional components; and finally, the enzyme stoste is refrigerated at low temperature to ensure the quality and quantity of probiotics. According to the production method, a low-sugar compound fruit and vegetable enzyme can be obtained in a short time, and the low-sugar compound fruit and vegetable enzyme is bright in color and luster, harmonious in taste, rich in aroma and unique in flavor, and has a strong health-care effect.
Description
Technical field
The invention belongs to biological food manufacture field, be specifically related to a kind of preparation method of jerusalem artichoke blueberry compound fruit and vegetable ferment.
Background technology
Jerusalem artichoke has another name called Jerusalem artichoke, is a kind of composite family, Helianthus perennial root herbaceous plant.The main component of jerusalem artichoke is inulin, accounts for the 70%-80% of jerusalem artichoke dry weight.Inulin has another name called synanthrin, is the right mixture from 2 ~ 60 natural fruit glycan of birdsing of the same feather flock together, and is very good functional food ingredient, is simultaneously also the very good material producing the products such as FOS, polyfructosan, high fructose syrup, crystal diabetin.Synanthrin can be utilized by beneficial bacterium at the enteron aisle of people, and improving human flora and to distribute promotion health, is important prebiotics, and synanthrin has good dissolubility in water simultaneously, is water-soluble fabulous dietary fiber.Edible jerusalem artichoke has probio in propagation human body, suppresses spoilage organisms, promotes functions of intestines and stomach, prevents intestinal canal tumour, treats constipation, liver-protecting and stomach-protecting, reduction blood fat, controls blood sugar, improves the multiple efficacies such as vascular disorder, cosmetic slimming.
Blueberry formal name used at school blueberry, belonging to Ericaceae genus vaccinium plant, is perennial greenery or evergreen shrubs.Blueberry nutrient enriches, and not only can prevent and treat various disease can also strengthen health, has higher edible and medical value, is listed in one of " the large healthy food of the mankind five ".In blueberry, anthocyanidin content is several times even tens times of general fruit, and anthocyanidin has anti-oxidant, health care and to wait for a long time effect, is called as mankind's number one antioxidant.Long-term edible blueberry has beautifying face and moistering lotion, scavenging free radicals, reduction blood fat, anti-oxidant, anti-inflammatory, delays senility, develop immunitypty, prevent and treat the effect such as coronary heart disease and cancer.
Fruits and vegetables composite enzyme take fruit and vegetable as the fruits and vegetables fermented juice that raw material is made through fermentable.Pectase can cleaning intestine, equilibrium in adjustment body, antibacterial bacteriostatic, removing toxin, treatment constipation, beauty and skin care, make function in body obtain sound running, human body kept fit and the youth.Have not been reported about jerusalem artichoke ferment and preparation method thereof at present, with jerusalem artichoke and blueberry for raw material makes compound fruit and vegetable ferment, their nutriment can be made to work in coordination with play a role, produce large number of biological active material by biofermentation simultaneously, greatly strengthen its health care.Preparation method about pectase has been reported, but does not also have unified standard, and there is a lot of problem, and especially fermentation time is long, and mouthfeel is poor, and Nutrition and health function is unbalanced.
Summary of the invention
For some problems existed in the processing of current pectase, the present invention for raw material, proposes a kind of preparation method of jerusalem artichoke blueberry novel compound fruit and vegetable ferment with jerusalem artichoke and blueberry.Low sugar, tart flavour are soft, sour and sweet palatability, unique flavor, long times of aftertaste to utilize the method to produce at short notice, and the high-quality ferment of tool Nutrition and health function.
The object of the invention is to realize in the following manner:
A preparation method for jerusalem artichoke blueberry compound fruit and vegetable ferment, it is characterized in that, the method comprises the following steps:
1) by broken for jerusalem artichoke, pull an oar and carries out ultrasonic assistant and heat and to obtain jerusalem artichoke and starch;
2) fresh blueberry is broken, squeeze the juice, and add compound pectinase, normal temperature process 20h ~ 30h obtains blueberry pulp;
3) vegetables pre-treatment: select 2 ~ 5 kinds without the vegetables of special odor, clean, dry, then section or segment;
4) jerusalem artichoke slurry and blueberry pulp are pressed the mass ratio mixing of 5:5 ~ 8:2, in jerusalem artichoke slurry and the gross mass of blueberry pulp for 100%, add salt 2.0% ~ 4.0%, lactose 1.0% ~ 2.0%, calcium carbonate 0.1% ~ 0.3%, saleratus 0.1% ~ 0.3%, mix and obtain jerusalem artichoke blueberry pulp;
5) vegetables processed are put into round to its volume half, fill it up with the cold boiling water containing 2.0% ~ 4.0% salt, then use water seal altar, anaerobic fermentation gained troubled liquor is fermentation mother liquor;
6) jerusalem artichoke blueberry pulp good for mixing preparation is added round, add fermentation mother liquor simultaneously, the volume ratio of jerusalem artichoke blueberry pulp and fermentation mother liquor is 10:1 ~ 12:1, mix, cumulative volume is 80% ~ 90% of tank appearance, and control temperature carries out anaerobic fermentation at 25 DEG C ~ 30 DEG C, when acidity tends towards stability and content of reducing sugar is less than 5g/L, reduce temperature immediately and stop fermentation, and after fermentation is carried out in sealing preservation at this temperature, finally filter with diatomite filter and obtain ferment stoste;
7) in ferment stoste, add functional sweetener and carry out seasoning, and aseptically packing, refrigerate at 0 DEG C ~ 4 DEG C.
Jerusalem artichoke of the present invention can select that stem tuber is large, juice is abundant, intact jerusalem artichoke, peace and quiet with water, dry, then broken, making beating, and carries out ultrasonic assistant and heat and to obtain jerusalem artichoke slurry.The present invention is according to a large amount of contrast test, and most preferably southern jerusalem artichoke No. 9 is raw material.
Blueberry of the present invention can select color and luster deep, give off a strong fragrance, crushing juice rate is high, sugar content is high blueberry, peace and quiet with water, dry, then broken, squeeze the juice, and add compound pectinase normal temperature process 20h ~ 30h and obtain blueberry pulp.Screen multiple kind and do contrast test, take into full account active constituent content, smell, color and luster, pol, most preferably No. 1, Mount Huang blueberry is raw material, selects fully ripe, complete, harmless, disease-free fruit.
Above-mentioned steps 1) ultrasonic assistant heat condition be: ultrasonic frequency 60kHz ~ 80kHz, temperature 70 C ~ 80 DEG C, processing time 20min ~ 30min.
Above-mentioned steps 2) compound pectinase used is containing polygalacturonase 40% ~ 44%, and pectinesterase 30% ~ 35%, pectin lyase 15% ~ 20%, amylase 10% ~ 15%, addition is 30mg/L ~ 50mg/L.
Above-mentioned steps 3) vegetables used are in ternip, carrot, cucumber, tomato, celery, fresh kidney beans, cabbage, Chinese cabbage 2 ~ 5 kinds.
Above-mentioned steps 4) add the effect that salt can play suppression varied bacteria growing on the one hand, the effect of seasoning can be played on the other hand.
Above-mentioned steps 4) add the growth that lactose, calcium carbonate and saleratus can promote lactic acid bacteria.
Above-mentioned steps 5) and step 6) described in round be pickle jar, utilize this can reach sealing anaerobic effect.
Above-mentioned steps 5) effect suppressing varied bacteria growing can be played with the cold boiling water of 2.0% ~ 4.0% salt.
Above-mentioned steps 5) mother liquor preparation in fermentation condition for carry out anaerobic fermentation at 25 DEG C ~ 30 DEG C, lactic acid bacteria after 5 ~ 7 days of fermenting is dominant bacteria, and now reach its logarithm growth latter stage.
Above-mentioned steps 6) in time of anaerobic fermentation be 10 ~ 12 days, after 10 ~ 12 days, reduced sugar ferments completely substantially, and total acid tends towards stability.
Above-mentioned steps 6) in stop fermentation temperature be 10 DEG C ~ 15 DEG C, can the growth of lactic acid bacteria inhibiting at this temperature, but still keep its vigor.
Above-mentioned steps 6) in the after fermentation time be 20 ~ 30 days.
Above-mentioned steps 7) described in functional sweetener be xylitol and maltitol, addition is respectively 15g/L ~ 30g/L and 15g/L ~ 30g/L.
Jerusalem artichoke blueberry compound fruit and vegetable ferment of the present invention is large with preferred stem tuber, juice enriches, give off a strong fragrance, jerusalem artichoke that inulin concentration is high and color and luster deep, give off a strong fragrance, sugar content is high, crushing juice rate is high blueberry is raw material, especially on the south, jerusalem artichoke No. 9 jerusalem artichokes and No. 1, Mount Huang blueberry are raw material, by natural fermented by mixed bacterium, can obtain at short notice give off a strong fragrance, tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated and have better nutritivity and be worth and the compound fruit and vegetable ferment of health care.Jerusalem artichoke and blueberry all containing abundant nutriment and health factor, utilize jerusalem artichoke and blueberry to make ferment for raw material, its functional mass can be made to work in coordination with and play a role, greatly strengthen its health care.Contain a large amount of synanthrin in jerusalem artichoke, synanthrin is good prebiotics and soluble dietary fiber simultaneously, carries out as raw material the ferment growth that greatly can promote probio, the quality and quantity improving probio.Carrying out ultrasonic assistant heating to jerusalem artichoke slurry before fermentation makes synanthrin and other nutriments obtain maximum lixiviate, carries out ferment treatment and greatly improves its crushing juice rate, and make fragrance and pigment obtain maximum stripping to blueberry pulp.In fermentation, employing is coupled temperature controlled fermentation technology, first mixed greens spontaneous fermentation is utilized to obtain mother liquor, then the superior mixed flora kind in mother liquor is utilized to carry out temperature controlled fermentation to jerusalem artichoke blueberry slurries, the quality and quantity of dominant bacteria can be ensured like this and promote its amount reproduction, reach the object of Rapid Fermentation, also can reduce the generation of bad flavor and harmful substance simultaneously, greatly improve the quality of zymotic fluid.Utilize low temperature to stop fermentation after fermentation ends and can keep the vigor of bacterial classification, utilize low temperature to carry out after fermentation simultaneously, fruital and the fragrant fusion of fermentation can be promoted, make that fragrance is more plentiful, tart flavour is softer, mouthfeel is more coordinated, greatly improve its quality.Add xylitol and maltitol, improve its mouthfeel, make its sour and sweet palatability, and add health care composition.Deepfreeze, ensure that the quality and quantity of wherein probiotics viable bacteria.A low sugar, lovely luster, sour and sweet palatability can be obtained at short notice according to the method for the invention provides, give off a strong fragrance, unique flavor and there is the novel compound fruit and vegetable ferment of stronger health care.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Wherein, No. 1, Mount Huang blueberry, purchased from blueberry Ecological Park, Mount Huang, southern jerusalem artichoke No. 9 jerusalem artichokes are purchased from Su Biqing garden bio tech ltd, compound pectinase is purchased from Shanghai Jie Tu Trade Co., Ltd., and xylitol and maltitol are purchased from Niu Te bio tech ltd, Beijing.
Embodiment 1:
Select that stem tuber is large, juice is abundant, intact southern jerusalem artichoke No. 9 jerusalem artichoke 6kg, rejects cull fruit, removing impurity, peace and quiet with water, dry, then broken, making beating.Jerusalem artichoke slurries are heated to 70 DEG C, and under ultrasonic frequency 60kHz condition, carry out ultrasonic wave process 20min simultaneously.Select abundant maturation, intact, color and luster is deep, give off a strong fragrance, crushing juice rate is high, No. 1, Mount Huang blueberry 6kg that sugar content is high, peace and quiet with water, dry, then broken, squeeze the juice, and add compound pectinase (containing polygalacturonase 40% ~ 44%, pectinesterase 30% ~ 35%, pectin lyase 15% ~ 20%, amylase 10% ~ 15%) 0.18g, normal temperature process 20h obtains blueberry pulp.Choose each 250g of intact ternip, cucumber, tomato and cabbage, clean, dry, then section or segment.The vegetables processed are put into 5L water-sealed pickle jar, and fill it up with the cold boiling water containing 2.0% salt, then use water seal altar, carry out anaerobic fermentation at 25 DEG C, after 7 days, muddy fermented liquid is mother liquor.Get handle well jerusalem artichoke slurry and each 5kg of blueberry pulp mix, add salt 200g, lactose 100g, calcium carbonate 10g, saleratus 10g, mix.The jerusalem artichoke blueberry pulp 8kg getting mixing preparation good adds pickle jar, add the fermentation mother liquor 0.8kg prepared simultaneously, mix, control temperature carries out anaerobic fermentation at 25 DEG C, after 12 days, acidity tends towards stability, content of reducing sugar 4.3g/L, is now cooled to 10 DEG C immediately and stops fermentation, and preserve at 10 DEG C of lower seals and carry out after fermentation in 30 days, finally filter with diatomite filter and obtain ferment stoste 5L.Xylitol 75g is added and maltitol 150g carries out seasoning in 5L ferment stoste, and aseptically packing, finally stored refrigerated at 0 DEG C.
The test index that above-described embodiment obtains jerusalem artichoke blueberry compound fruit and vegetable ferment is as follows:
1, organoleptic indicator
Color and luster: peony, bright in colour;
Fragrance: fragrance is plentiful, pure and fresh pure;
Taste: tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated;
Style: there is fruital and the fragrant individual style of lactic fermentation.
2. physical and chemical index
Reduced sugar: 4.3g/L; Total reducing sugar: 62.5g/L; Total acid: 18.45g/L is (with H
2sO
4meter); PH:3.57
Content of lactic acid bacteria: be greater than 1.0 × 10
7cfu/mL; 0 DEG C ~ 4 DEG C refrigeration 30 days after content of lactic acid bacteria: be greater than 1.0 × 10
5cfu/mL
Embodiment 2:
Select that stem tuber is large, juice is abundant, intact southern jerusalem artichoke No. 9 jerusalem artichoke 12kg, rejects cull fruit, removing impurity, peace and quiet with water, dry, then broken, making beating.Jerusalem artichoke slurries are heated to 80 DEG C, and carry out ultrasonic wave process 30min, ultrasonic frequency 80kHz simultaneously.Select abundant maturation, intact, color and luster is deep, give off a strong fragrance, crushing juice rate is high, No. 1, Mount Huang blueberry 12kg that sugar content is high, peace and quiet with water, dry, then broken, squeeze the juice, and add compound pectinase (containing polygalacturonase 40% ~ 44%, pectinesterase 30% ~ 35%, pectin lyase 15% ~ 20%, amylase 10% ~ 15%) 0.45g, normal temperature process 30h obtains blueberry pulp.Choose each 300g of intact carrot, fresh kidney beans, tomato and Chinese cabbage, clean, dry, then section or segment.The vegetables processed are put into 5L water-sealed pickle jar, and fill it up with the cold boiling water containing 4.0% salt, then use water seal altar, carry out anaerobic fermentation at 30 DEG C, after 5 days, muddy fermented liquid is mother liquor.Get handle well jerusalem artichoke slurry and each 10kg of blueberry pulp mix, add salt 800g, lactose 400g, calcium carbonate 60g, saleratus 60g simultaneously, mix.The jerusalem artichoke blueberry pulp 18kg getting mixing preparation good adds pickle jar, add the fermentation mother liquor 1.5kg prepared simultaneously, mix, control temperature carries out anaerobic fermentation at 30 DEG C, after 10 days, acidity tends towards stability, content of reducing sugar 4.8g/L, is now cooled to 15 DEG C immediately and stops fermentation, and preserve at 15 DEG C of lower seals and carry out after fermentation in 20 days, finally filter with diatomite filter and obtain ferment stoste 11.5L.Xylitol 345g is added and maltitol 172.5g carries out seasoning in 11.5L ferment stoste, and aseptically packing, finally stored refrigerated at 4 DEG C.
The test index that above-described embodiment obtains jerusalem artichoke blueberry compound fruit and vegetable ferment is as follows:
1, organoleptic indicator
Color and luster: peony, bright in colour;
Fragrance: fragrance is plentiful, pure and fresh pure;
Taste: tart flavour is soft, sour and sweet palatability, mouthfeel are coordinated;
Style: there is fruital and the fragrant individual style of lactic fermentation.
2. physical and chemical index
Reduced sugar: 4.8g/L; Total reducing sugar: 58.3g/L; Total acid: 19.34g/L is (with H
2sO
4meter); PH:3.64
Content of lactic acid bacteria: be greater than 1.0 × 107cfu/mL; 0 DEG C ~ 4 DEG C refrigeration 30 days after content of lactic acid bacteria: be greater than 1.0 × 10
5cfu/mL
The effect of product of the present invention is described below by way of concrete clinical testing example:
(1) with the obtained jerusalem artichoke blueberry compound fruit and vegetable ferment of embodiment 1 for test sample, select severe diabetes mellitus patient 25 people 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 blood-glucose reduces by more than 25% person 22 people, accounts for 88%; Constipation obvious improver 19 people, accounts for 76%; Thirsty anesthesia person 15 people, accounts for 60%; Go to toilet number of times minimizing person 11 people, accounts for 44%; Unfruitful is 1 people, accounts for 4%.Result shows that product of the present invention has the effect of good improvement diabetic symptoms, and above-mentioned person on probation does not all produce any side effect and bad reaction.
(2) with the obtained jerusalem artichoke blueberry compound fruit and vegetable ferment of embodiment 2 for test sample, choosing has dry skin, has wrinkle, has young volunteer 25 people of acne to try out, and the age is 20 ~ 30 years old.Taking this ferment 15-20mL before experimenter sleeps every day, 4 weeks is 1 cycle.After 4 weeks, statistics shows: effective (show as skin obviously to bleach, more smooth exquisiteness, acne is obviously desalinated.) 21 people, account for 84%; Effectively (show as whiteness of skin, smooth, acne desalinate) be 3 people, account for 12%; Unfruitful is 1 people, accounts for 4%.Therefore, product of the present invention has effect of obvious beautifying face and moistering lotion, and above-mentioned person on probation does not all produce any side effect and bad reaction.
Claims (10)
1. a preparation method for jerusalem artichoke blueberry compound fruit and vegetable ferment, it is characterized in that, the method comprises the following steps:
1) by broken for jerusalem artichoke, making beating, and carry out ultrasonic assistant and heat and to obtain jerusalem artichoke slurry;
2) fresh blueberry is broken, squeeze the juice, and add compound pectinase, normal temperature process 20h ~ 30h obtains blueberry pulp;
3) vegetables pre-treatment: select 2 ~ 5 kinds without the vegetables of special odor, clean, dry, then section or segment;
4) jerusalem artichoke slurry and blueberry pulp are pressed the mass ratio mixing of 5:5 ~ 8:2, in jerusalem artichoke slurry and blueberry pulp gross mass for 100%, add salt 2.0% ~ 4.0%, lactose 1.0% ~ 2.0%, calcium carbonate 0.1% ~ 0.3%, saleratus 0.1% ~ 0.3%, mix and obtain jerusalem artichoke blueberry pulp;
5) vegetables processed are put into round to its volume half, fill it up with the cold boiling water containing 2.0% ~ 4.0% salt, then use water seal altar, anaerobic fermentation gained troubled liquor is fermentation mother liquor;
6) jerusalem artichoke blueberry pulp good for mixing preparation is added round, add fermentation mother liquor simultaneously, the volume ratio of jerusalem artichoke blueberry pulp and fermentation mother liquor is 10:1 ~ 12:1, mix, cumulative volume is 80% ~ 90% of tank appearance, and control temperature carries out anaerobic fermentation at 25 DEG C ~ 30 DEG C, when acidity tends towards stability and content of reducing sugar is less than 5g/L, reduce temperature immediately and stop fermentation, and after fermentation is carried out in sealing preservation at this temperature, finally filter with diatomite filter and obtain ferment stoste;
7) in ferment stoste, add functional sweetener and carry out seasoning, and aseptically packing, refrigerate at 0 DEG C ~ 4 DEG C.
2. preparation method as claimed in claim 1, is characterized in that step 1) described in ultrasonic assistant heat condition and be: ultrasonic frequency 60kHz ~ 80kHz, temperature 70 C ~ 80 DEG C, processing time 20min ~ 30min.
3. preparation method as claimed in claim 1, it is characterized in that blueberry kind used is No. 1, Mount Huang blueberry, species of jeruselem artichoke is southern jerusalem artichoke No. 9.
4. preparation method as claimed in claim 1, it is characterized in that step 2) compound pectinase used containing polygalacturonase 40% ~ 44%, pectinesterase 30% ~ 35%, pectin lyase 15% ~ 20%, amylase 10% ~ 15%, addition is 30mg/L ~ 50mg/L.
5. preparation method as claimed in claim 1, is characterized in that step 3) vegetables used are in ternip, carrot, cucumber, tomato, celery, fresh kidney beans, cabbage, Chinese cabbage 2 ~ 5 kinds.
6. preparation method as claimed in claim 1, is characterized in that step 5) in anaerobic fermentation temperature conditions be 25 DEG C ~ 30 DEG C, fermentation time is 5 ~ 7 days.
7. preparation method as claimed in claim 1, is characterized in that step 6) in time of anaerobic fermentation be 10 ~ 12 days.
8. preparation method as claimed in claim 1, is characterized in that step 6) in stop fermentation temperature be 10 DEG C ~ 15 DEG C.
9. preparation method as claimed in claim 1, is characterized in that step 6) in the after fermentation time be 20 ~ 30 days.
10. preparation method as claimed in claim 1, is characterized in that step 7) described in functional sweetener be xylitol and maltitol, addition is respectively 15g/L ~ 30g/L and 15g/L ~ 30g/L.
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