CN105146642B - A method of preparing fruit vegetable honey enzyme beverage with nectar source bacterium fermentation - Google Patents

Abstract

The invention provides a method for preparing fruit and vegetable honey enzyme beverage by fermenting with nectar-derived bacteria. Its technological feature is to use fruit and vegetable as the main raw material, supplemented with honey and water, and preserved in the Chinese Typical Culture Collection Center of Wuhan University on June 24, 2013. The preservation number is: CCTCC NO: M2013283 Bacillus amyloliquefaciens H47 Bacillus amyloliquefaciens H47 is a fermentation strain, and the fermentation process is divided into two steps of aerobic fermentation and anaerobic fermentation. During aerobic fermentation, according to the ratio of fruit and vegetable pulp, honey, water 4-6:1-3:5-1 and the 0.01%-0.05% of the total weight of the three raw materials, the nectar-derived bacteria freeze-dried powder is kept at PH=5-8, and the temperature is 20-35°C, speed 220rpm. Aerobic fermentation with aeration and stirring in the fermenter for 7‑15 days. After the aerobic fermentation is finished, add lactic acid bacteria with a total volume of 1%-3%, stir evenly, and stand still for 15-30 days under the condition of passing carbon dioxide or nitrogen to carry out anaerobic fermentation.

Description

A method for preparing fruit and vegetable honey enzyme beverages by fermenting nectar-derived bacteria

technical field

The invention discloses a bacterial strain and a method for microbially fermenting fruit and vegetable honey enzyme beverages, in particular to a method for preparing fruit and vegetable honey enzyme beverages by fermenting with a nectar-derived bacterium. It belongs to the technical field of bioengineering.

Background technique

my country is rich in fruit and vegetable resources, among which the annual output of fruit is nearly 200 million tons, and the annual output of vegetables is about 700 million tons, ranking first in the world. my country's fruit and vegetable industry has become the second largest agricultural industry after food crops. However, due to the late start of my country's fruit and vegetable processing industry, post-harvest loss, value-added engineering technology research and development, and industrialization development are seriously lagging behind, the overall level of the fruit and vegetable processing industry It is nearly 20 years behind developed countries and lags behind the development needs of its own industry. At present, the utilization rate of fruit and vegetable resources in our country is low, the level of processing technology and process equipment is backward, and there are many rough-processed products and low added value, etc., which have always restricted the overall development of my country's fruit and vegetable processing industry and agriculture.

Fruit and vegetable juice drinks are rich in carbohydrates (mainly glucose and fructose), amino acids, vitamins and minerals and other nutrients that are easily absorbed by the human body. In addition to producing body fluids and quenching thirst, fruit and vegetable drinks also have the following functions: (1) It is an important source of energy for the human body; (2) Due to its low-fat characteristics, it has a certain auxiliary therapeutic effect on high-fat diseases; (3) It is a vitamin As long as each person drinks 200-300ml of fruit and vegetable juice per day, all or most of the vitamins necessary for the human body can be supplemented; (4) rich in minerals, which are essential substances for human metabolism; (5) fruits and vegetables Juice is rich in citric acid, malic acid, tartaric acid and other organic acids, which have important nutritional and physiological functions; (6) Some fruit and vegetable varieties are rich in special efficacy factors such as beauty, weight loss, lowering blood pressure, lowering blood sugar, and enhancing immunity. Compared with foreign fruit and vegetable beverages, my country's fruit and vegetable beverages are still in the initial stage of development, with fewer product varieties and poor quality. In the production process, the maintenance and deployment of the activity of nutritional functional factors are neglected, and therefore, the needs of more consumers cannot be met. In addition, the popular fruit and vegetable beverages currently on the market are generally added with various food additives such as flavors, pigments, preservatives, stabilizers, etc., which are potentially harmful to human health. Therefore, it is very necessary to produce a kind of fruit and vegetable beverage with health benefits and no additives.

Honey is a supersaturated fructose solution with low water activity and high osmotic pressure, and contains a small amount of H ₂ O ₂ and different concentrations of polyphenols and other antioxidant factors. It has anti-cancer and anti-aging effects. Therefore, nectar-derived bacteria generally have a strong ability to withstand high osmotic pressure and high oxidative stress. There have been some reports of Bacillus in honey as a probiotic. The Bacillus amyloliquefaciens H47 sieved from honey with the preservation number of CCTCC NO: M2013283 involved in this patent has a good ability of biotransformation to produce antioxidant factors.

Invention content:

The invention efficiently utilizes fruit and vegetable resources, and produces antioxidant factors through biotransformation of nectar-derived bacteria in the aerobic fermentation stage. In the anaerobic fermentation stage, a variety of flavor substances will be produced, and a large number of metabolites will be produced and accumulated, and various beneficial substances such as organic acids, enzymes, sugar alcohols, polyphenols, etc. will be produced, combined with the nutrients and functions contained in fruit and vegetable raw materials and microorganisms themselves It has a variety of beneficial effects on the human body, such as promoting digestion, enhancing immunity, and delaying aging. And no food additives, preservatives and other compounds with potential impact on human health are added in the preparation process.

Technical scheme of the present invention:

The purpose of the present invention is to propose a method for preparing fruit and vegetable honey enzyme beverage, which does not need expensive equipment, does not need to add food additives and chemical preservatives, and can be stable and long-lasting with good health care effects.

Using the Bacillus amyloliquefaciens H47 of Bacillus amyloliquefaciens H47 with the preservation number CCTCC NO: M2013283 preserved in the Chinese Type Culture Collection Center of Wuhan University, Wuhan, China on June 24, 2013 as the starting strain for fermentation production, the enzyme beverage was prepared by fermenting fruits and vegetables. It is divided into two stages. The first stage of aerobic fermentation is the biotransformation process of nectar-derived bacteria. The second stage of anaerobic fermentation adds Lactobacillus plantarum and nectar-derived bacteria to produce flavor substances and promote the ripening of enzyme drinks. The implementation process is:

1) Choose fresh fruits and vegetables without mildew and deterioration, wash off the surface dirt with water, soak in 1%-2% alkaline water for 15 minutes, rinse, drain the surface water, and make fruit and vegetable pulp. into the fermenter for later use.

2) Add honey and water to the fermenter according to the ratio of fruit and vegetable pulp, honey, and water 4-6:1-3:5-1, and then add 0.01%-0.05% of the total weight of the three raw materials. The preservation number is: CCTCC NO: M2013283 Bacillus amyloliquefaciens H47 nectar-derived bacteria freeze-dried powder, mix together evenly.

3) Keep pH=5-8, temperature 20-35°C, rotation speed 220rpm. Aerobic fermentation is carried out in a fermenter with ventilation and stirring for 7-15 days.

4) After the aerobic fermentation is finished, add lactic acid bacteria with a total volume of 1%-3%, stir evenly, and let stand for 15-30 days under the condition of flowing carbon dioxide or nitrogen to carry out anaerobic fermentation.

5) The fermented liquid after 22-25 days of fermentation is the fruit and vegetable honey enzyme drink.

Beneficial effects of the present invention:

The invention provides a natural enzyme drink with health care effect. The preparation method and process of the invention are pollution-free, safe and reliable, and the fruits and vegetables can be normally fermented at low temperature or normal temperature, the fermentation time period is short, the process links are few, simple and easy to operate, and investment and operation costs can be saved. The invention can effectively reduce the growth of miscellaneous bacteria, quickly decompose macromolecular substances into small molecular substances that can be easily absorbed and utilized by the human body, and effectively improve various health care functions and high added value of fruit and vegetable beverages.

Detailed ways:

The present invention will be further described below in conjunction with the examples. The following examples are only several specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any non-substantial changes to the present invention by using this concept should belong to the act of violating the protection scope of the present invention.

Example 1

Choose 1 kg of fresh blueberries, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and make a pulp. Add 0.2 kg of honey, 0.8 kg of mineral water, and then add 0.8 g of nectar-derived fungus Bacillus amyloliquefaciens H47 freeze-dried powder, keep the pH=6, the temperature is 22° C., and the rotation speed is 220 rpm. Aerobic fermentation was carried out in a fermenter for 12 days with aeration and stirring. After the aerobic fermentation is finished, add 20ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 20 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 1.1U/g fermentation broth, the peroxidase (POD) enzyme activity was 0.78U/g fermentation broth, and the total antioxidant capacity ( T-AOC) reaches 70mgprot/ml. Obtain the high dietary fiber fruit and vegetable honey enzyme beverage with rich content of vitamins, minerals and various other enzymes and good health care effect.

Example 2

Choose 2 kg of fresh carrots, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and make a pulp. 0.4 kg of honey and 1.6 kg of mineral water were added thereto, and then 1.4 g of nectar-derived bacteria Bacillus amyloliquefaciens H47 freeze-dried powder was added, and the pH was kept at 6, the temperature was 22° C., and the rotation speed was 220 rpm. Aerobic fermentation was carried out in a fermenter for 15 days with aeration and stirring. After the aerobic fermentation, add 30ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 20 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 0.7U/g fermentation broth, the peroxidase (POD) enzyme activity was 0.94U/g fermentation broth, and the total antioxidant capacity ( T-AOC) reached 87mgprot/ml. Obtain the high dietary fiber fruit and vegetable honey enzyme drink with rich content of vitamins and minerals and various other enzymes and good health care effect.

Example 3

Select 4 kg of fresh tomatoes and apples, soak them in 1% alkaline water for 15 minutes, rinse them, drain the surface water, and grind them into pulp. Add 0.8 kg of honey, 3.2 kg of mineral water, and then add 1.4 g of nectar-derived fungus Bacillus amyloliquefaciens H47 freeze-dried powder, keep the pH = 6, the temperature is 22° C., and the rotation speed is 220 rpm. Aerobic fermentation was carried out in a fermenter for 15 days with aeration and stirring. After the aerobic fermentation, add 60ml of lactic acid bacteria inoculated and expanded for 5 days, stir evenly, and let it stand for 30 days under the condition of carbon dioxide to carry out anaerobic fermentation. After the fermentation, the total superoxide dismutase (T-SOD) enzyme activity measured in the fermentation broth was 1.2U/g fermentation broth, the peroxidase (POD) enzyme activity was 0.5U/g fermentation broth, and the total antioxidant capacity ( T-AOC) reaches 90mgprot/ml. Obtain the high dietary fiber fruit and vegetable honey enzyme beverage with rich content of vitamins, minerals and various other enzymes and good health care effect.

Claims (7)

1. a method for preparing fruit and vegetable honey enzyme beverage with nectar source bacteria fermentation, its feature is to be raw material with fruit and vegetable, supplemented with honey, prepare fruit and vegetable honey enzyme drink by nectar source bacteria fermentation, the method comprises the following steps: a) Choose fresh fruits and vegetables without mildew and deterioration, wash off the surface dirt with water, soak in 1%-2% alkaline water for 15 minutes, rinse and drain the surface water, and make fruit and vegetable pulp, according to the fruit and vegetable pulp, honey, water 4 ~ Add 0.01%-0.05% nectar-derived bacteria freeze-dried powder of the total weight of the three raw materials in a ratio of 6:1-3:5-1, keep pH=5-8, temperature 20-35°C, speed 220rpm, good in fermenter Oxygen fermentation for 7-15 days; b) After the aerobic fermentation, add lactic acid bacteria with a total volume of 1%-3%, stir evenly, and leave to stand for 15-30 days under the condition of passing carbon dioxide or nitrogen to carry out anaerobic fermentation; Wherein, the nectar-derived bacteria refer to bacillus sieved from natural honey. 2. The method for preparing fruit and vegetable honey enzyme beverages by fermenting nectar-derived bacteria according to claim 1, characterized in that: the fermented strain adopts the preservation number preserved in China Type Culture Collection Center on June 24, 2013 as CCTCC NO: M2013283 The Bacillus amyloliquefaciens strain of Bacillus amyloliquefaciens H47 is a fermentation strain. 3. the method for preparing fruit and vegetable honey enzyme beverage with nectar source bacteria fermentation according to claim 1, it is characterized in that: the add-on of honey is 10%-30%. 4. the method for preparing fruit and vegetable honey enzyme beverage with nectar source bacteria fermentation according to claim 1, is characterized in that: referred to fruit and vegetable is a kind of fruit, or a plurality of fruits, or a kind of vegetable, or a plurality of vegetables, or fruit It is mixed with vegetables, and the vegetables also include edible fungi, aquatic vegetables, various wild vegetables, edible flowers and other edible plants, and the addition amount is 40%-60%. 5. The method according to claim 1, wherein the fermented fruit and vegetable honey enzyme drink prepared by nectar-derived bacteria is characterized in that: water refers to pure water or mineral water, and the amount added is 50%-10%. 6. the method for preparing fruit and vegetable honey enzyme beverage with nectar source bacteria fermentation according to claim 1, is characterized in that: described lactic acid bacterium refers to the Lactobacillus plantarum used for commercial production, and the addition is 1% of the total volume of the aerobic fermentation stage -3%. 7. according to claim 1, prepare the method for fermented fruit and vegetable honey enzyme drink with nectar-derived bacteria, it is characterized in that: the total superoxide dismutase enzyme activity of fermented liquid is 0.5-1.5U/g fermented liquid, peroxidase enzyme The activity is 0.3-1.3U/g fermentation broth, and the total antioxidant capacity reaches 40-100mgprot/ml.