CN108936154A - A kind of preparation method of the lotus seeds fermentation solid beverage rich in viable lactic acid bacteria - Google Patents

Abstract

The invention relates to a method for preparing a lotus seed fermented solid beverage rich in live lactic acid bacteria, belonging to the field of solid food and beverage processing. In the invention, the lotus seeds are steamed, heated and beaten, saccharified with amylase, then fermented with lactic acid bacteria, and vacuum spray-dried to obtain a lotus seed fermented solid beverage rich in live lactic acid bacteria. The present invention provides an available carbon source for the growth of lactic acid bacteria and aroma yeast through the hydrolysis of amylase, and through the coupled fermentation of lactic acid bacteria and aroma yeast, endows lotus seeds with good taste and harmonious aroma, and also promotes The hydrolysis of protein in lotus seeds promotes the dissolution of functional components such as water-soluble polysaccharides, flavonoids, alkaloids, trace elements and vitamins in lotus seeds. The prepared lotus seed fermented solid beverage has high nutritional value and health care function.

Description

A preparation method of lotus seed fermented solid beverage rich in live lactic acid bacteria

technical field

The invention relates to a method for preparing a lotus seed fermented solid beverage rich in live lactic acid bacteria, belonging to the field of solid food and beverage processing.

Background technique

Lotus seed (Semen Nelumbinis), also known as lotus seed and lotus rice, is the seed of perennial aquatic perennial herb lotus (Nelumbonucifera Gaertn.), belonging to the genus Nymphaeaceae. Lotus seeds have been cultivated in China for more than 3,000 years. The four most famous strains are: Jianlian in Fujian, Ganlian in Jiangxi, Xianglian in Hunan, and Xuanlian in Zhejiang. Lotus seeds have been considered as a nourishing top grade since ancient times. When they are used as medicine, the skin and heart are removed, so they are called "lotus meat" in Chinese medicine prescriptions. "Shen Nong's Materia Medica" records that lotus seeds enter the spleen, kidney, and heart meridians, which have the effects of clearing the heart and refreshing the spleen, nourishing the stomach and stopping diarrhea, reassuring the mind and improving eyesight, stopping diarrhea and solidifying essence, and nourishing vitality. . Modern research shows that lotus seeds are rich in protein, carbohydrates, vitamins and trace elements such as Ca, Fe, Zn. Lotus seeds are not only rich in nutrients, but also contain functional ingredients such as water-soluble polysaccharides, flavonoids, alkaloids and superoxide dismutase, which prove that lotus seeds have various effects such as calming, strengthening the heart, and anti-aging. It belongs to one of the "both food and medicine" plant varieties approved by the Ministry of Health. In addition to dried lotus seeds and frozen products, lotus seeds are used as the main raw material, not only can be made into breakfast paste, tribute paste, lotus seed paste, lotus cake, canned lotus seeds, lotus seed noodles and other foods, but also can be processed into lotus seed fermented milk, lotus seed wine, Lotus seed ice cream, "lotus core snow", lotus seed polysaccharide and other foods.

Contents of the invention

The object of the present invention is to provide a kind of preparation method of lotus seed fermented solid beverage rich in live lactic acid bacteria.

To achieve the above object, the present invention adopts the following technical solutions:

A method for preparing a lotus seed fermented solid drink rich in live lactic acid bacteria, the specific steps are: (1) Preparation of lotus seed pulp: after washing dried lotus seeds, fresh lotus seeds or quick-frozen lotus seeds, add water 20-30 times the weight of lotus seeds After soaking for 0.5~3 hours, take out and drain the water, use a meat grinder to grind it into crumbs with a particle size of 1~2cm, then put it in a steamer and steam it for 30 minutes until the lotus seeds are crispy, take it out and add it The temperature of 5-10 times the weight of lotus seeds is hot water at about 55°C, and the lotus seed pulp is made with a beating machine.

(2) Preparation of lotus seed saccharification solution: add 0.02-0.1% amylase to the lotus seed pulp, heat it to 55-75°C in an enzymatic hydrolysis tank, keep it hydrolyzed until the DE value is 5-20, and then heat to Enzyme activity is inactivated at 90°C. Then cool to 40°C for later use.

(3) Preparation of starter: activate and expand the culture of lactic acid bacteria under sterile conditions, and obtain a lactic acid bacteria solution with a viable count of lactic acid bacteria reaching more than 109 CFU/g after the expanded culture. In addition, the aroma-generating active dry yeast was added to 2.5 wt% sugar solution 10 times the weight of the dry yeast, and heated to 30° C. for 10 hours for activation to obtain an activated yeast liquid.

(4) Preparation of lotus seed lactic acid fermentation slurry: add the lotus seed saccharification solution prepared in step (2) into the fermenter, add skim milk powder with 1-5% of the lotus seed saccharification solution weight, stir evenly, add the lotus seed saccharification solution weight 0.1-1% lactic acid bacteria liquid and 0.01-0.1% activated yeast liquid accounting for the weight of lotus seed pulp are evenly mixed and sealed, then the temperature in the fermenter is adjusted to 30-40°C, and the fermentation is kept for 12-40 hours to obtain live bacteria rich in lactic acid bacteria lotus seed lactic acid fermented paste.

(5) Vacuum spray drying: After filtering the fermented lotus seed pulp obtained in step (4) with a 200-mesh filter cloth, add gum arabic accounting for 1-5% of the filtrate weight to the filtrate, mix well and use a vacuum spray dryer Spray drying is carried out, and the vacuum spray drying conditions are as follows: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the air inlet temperature is 50-80°C, so as to obtain a lotus seed fermented solid beverage rich in live lactic acid bacteria.

The amylase used for preparing the lotus seed syrup is one or more of α-amylase and β-amylase derived from various plants or microorganisms.

The lactic acid bacteria species are Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescent, Bifidobacterium breve, Lactobacillus bulgaricus, Lactobacillus casei subsp. One or more of Lactobacillus, Lactobacillus reuteri, Lactobacillus rhamnosus, Streptococcus thermophilus.

The aroma-generating active dry yeast is commercially available, and its main components are Hansenula heterotypicus with ester-producing ability and a small number of torusula yeasts.

Significant advantage of the present invention is:

1. The present invention uses amylase to prepare lotus seed saccharification pulp after cooking and pulping lotus seeds, and converts the high content starch in lotus seeds into soluble sugars that can be used by subsequent lactic acid bacteria fermentation through the hydrolysis of amylase. Through the coupling fermentation of lactic acid bacteria and aroma yeast, the lotus seeds are endowed with good taste and harmonious aroma, and at the same time, it also promotes the hydrolysis of protein in lotus seeds, and promotes the water-soluble polysaccharides, flavonoids, alkaloids and other functional ingredients. Dissolution of elements and vitamins. The prepared lotus seed fermented solid beverage has high nutritional value and health care function.

2. The problem of rapid drying of live lactic acid bacteria products has always troubled many researchers. Ordinary vacuum drying takes a long time, and lactic acid bacteria are easy to inactivate during the long drying process, and the survival rate is low. Vacuum freeze-drying with a high preservation rate of viable bacteria takes a long time to dry and has low energy efficiency, and a freeze-drying protective agent must be added. The dried material becomes lumpy and requires secondary crushing. Although ordinary spray drying has short drying time and high efficiency, the drying temperature is high and the survival rate of lactic acid bacteria is relatively low. The present invention adopts the vacuum spray drying technology, sprays and dries in a high-vacuum drying chamber, which greatly reduces the boiling point of the material, so the material can be dried quickly (the time is about 1-2 seconds) at an air inlet temperature of about 70°C ), basically avoided the problem of inactivation of lactic acid bacteria in the drying process, the drying technology adopted in the present invention has high production efficiency and low energy consumption, and the survival rate of lactic acid bacteria in the prepared lotus seed fermented solid beverage is high (the survival rate of lactic acid bacteria is determined to be ≥80 %).

3. The lotus seed fermented solid beverage prepared by the present invention contains rich amino acids, trace elements, vitamins and other nutritional components, and also contains rich water-soluble lotus seed polysaccharides, flavonoids, alkaloids and other active ingredients and live lactic acid bacteria, which are beneficial to human intestinal tract. Tao health has a good regulatory effect. This product has good brewability, and it can quickly form a delicate, uniform and stable brewed drink with cold boiled water.

Detailed ways

In order to further disclose rather than limit the present invention, the present invention will be further described in detail below in conjunction with examples.

Example 1

(1) Preparation of lotus seed pulp: wash dried lotus seeds, fresh lotus seeds or quick-frozen lotus seeds, soak in water 20 times the weight of lotus seeds for 0.5-3 hours, remove and drain the water, and grind them with a meat grinder into a particle size of 1~2cm crumbs, put them into a steamer and cook with steam for 30 minutes until the lotus seeds are crispy, take out and add hot water at a temperature of about 55°C that is 8 times the weight of the cooked lotus seeds, and use a beater to make lotus seed pulp.

(2) Preparation of lotus seed saccharification solution: add 0.05% of β-amylase to the lotus seed pulp, heat it to 60°C in an enzymolysis tank, keep it hydrolyzed until the DE value is 10, and then heat to 90°C to inactivate the enzyme active. Then cool to 40°C for later use

(3) Preparation of starter: activate and expand culture of Lactobacillus plantarum under aseptic conditions, and obtain a lactic acid bacteria solution with a viable count of lactic acid bacteria reaching 10 ⁹ CFU/g after the expanded culture. In addition, the aroma-generating active dry yeast was added to 2.5% sugar solution 10 times the weight of the dry yeast, and heated to 30° C. for 10 hours of activation to obtain the activated yeast liquid.

(4) Preparation of lotus seed lactic acid fermentation pulp: add the lotus seed saccharification solution prepared in step (2) into the fermentation tank, add skim milk powder with 2% of the weight of the lotus seed saccharification liquid and stir evenly, then add 0.5% of the lotus seed pulp After the lactic acid bacteria liquid and the activated yeast liquid accounting for 0.08% by weight of the lotus seed pulp are evenly mixed and sealed, the temperature in the fermenter is adjusted to 35° C., and the fermentation is kept for 15 hours to obtain the lotus seed fermented pulp rich in live lactic acid bacteria.

(5) Vacuum spray drying: After filtering the fermented lotus seed pulp obtained in step (4) with a 200-mesh filter cloth, add gum arabic accounting for 4% of the weight of the filtrate to the filtrate, mix evenly, and dry it with a vacuum spray dryer. Spray drying and vacuum spray drying conditions are as follows: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the inlet air temperature is 70°C, and the lotus seed fermented solid beverage rich in live lactic acid bacteria is obtained.

It was determined that the number of viable lactic acid bacteria in the lotus seed fermented solid beverage prepared according to this embodiment reached 10 ⁸ CFU/g, and the survival rate of lactic acid bacteria after drying was 90%.

Example 2

(1) Preparation of lotus seed pulp: wash dried lotus seeds, fresh lotus seeds or quick-frozen lotus seeds, soak in water 20 times the weight of lotus seeds for 0.5-3 hours, remove and drain the water, and grind them with a meat grinder into a particle size of 1~2cm crumbs, put them in a steamer and cook with steam for 30 minutes until the lotus seeds are crispy, take out and add hot water at a temperature of about 55°C that is 10 times the weight of the cooked lotus seeds, and use a beater to make lotus seed pulp.

(2) Preparation of lotus seed saccharification solution: add 0.1% of α-amylase to the lotus seed pulp, heat to 70°C in an enzymolysis tank, keep it hydrolyzed until the DE value is 15, and then heat to 90°C to inactivate the enzyme active. Then cool to 40°C for later use.

(3) Preparation of starter: Lactobacillus acidophilus is activated and expanded under aseptic conditions, and after the expanded culture, a lactic acid bacteria solution with a viable count of lactic acid bacteria reaching 10 ⁹ CFU/g or more is obtained. In addition, the aroma-generating active dry yeast was added to 2.5% sugar solution 10 times the weight of the dry yeast, and heated to 30° C. for 10 hours of activation to obtain the activated yeast liquid.

(4) Preparation of lotus seed lactic acid fermentation pulp: add the lotus seed saccharification solution prepared in step (2) into the fermentation tank, add skim milk powder with 4% of the weight of the lotus seed saccharification liquid and stir evenly, then add 0.8% of the lotus seed pulp After the lactic acid bacteria liquid and the activated yeast liquid accounting for 0.04% by weight of the lotus seed pulp are evenly mixed and sealed, the temperature in the fermenter is adjusted to 30° C., and the fermentation is kept for 24 hours to obtain the lotus seed fermented pulp rich in live lactic acid bacteria.

(5) Vacuum spray drying: After filtering the fermented lotus seed pulp obtained in step (4) with a 200-mesh filter cloth, add gum arabic accounting for 1% of the weight of the filtrate to the filtrate, mix well, and vacuum the filtrate The spray dryer is used for spray drying, and the vacuum spray drying conditions are as follows: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the inlet air temperature is 80°C, and the lotus seed fermented solid beverage rich in live lactic acid bacteria is obtained.

It was determined that the number of viable lactic acid bacteria in the lotus seed fermented solid beverage prepared according to this embodiment reached 10 ⁸ CFU/g, and the survival rate of lactic acid bacteria after drying was 85%.

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (8)

1. a preparation method rich in lotus seed fermented solid beverage of lactic acid bacteria live bacteria, is characterized in that: concrete steps are: (1) Preparation of lotus seed pulp: wash dried lotus seeds or fresh lotus seeds or quick-frozen lotus seeds, add 20-30 times the weight of lotus seeds, soak in water for 0.5-3 hours, remove and drain the water, grind into granules with a meat grinder The broken grains with a diameter of 1~2cm are then put into a steamer and steamed for 30 minutes until the lotus seeds are crispy, then taken out and added to hot water, and made into lotus seed pulp with a beater; (2) Preparation of lotus seed saccharification solution: add amylase to lotus seed pulp, heat to a certain temperature in an enzymatic hydrolysis tank, keep it warm and hydrolyze to a certain degree of hydrolysis, then heat to 90°C to inactivate the enzyme activity; then cool to 40°C for later use; (3) Preparation of starter: activate and expand the culture of lactic acid bacteria under sterile conditions, and obtain a lactic acid bacteria solution with a viable count of lactic acid bacteria above 10 ⁹ CFU/g after the expanded culture; in addition, the aroma-producing active dry yeast Add 2.5wt% sugar solution, and heat to 30°C for activation for 10 hours to obtain activated yeast liquid; (4) Preparation of lotus seed lactic acid fermentation slurry: add the lotus seed saccharification solution prepared in step (2) into the fermenter, add skim milk powder and stir evenly, add 0.1-1% of the lotus seed saccharification solution by weight. After mixing the activated yeast liquid with 0.01-0.1% of the weight of lotus seed pulp evenly and sealing it, adjust the temperature in the fermenter and keep it warm for fermentation to obtain lotus seed lactic acid fermentation slurry rich in live lactic acid bacteria; (5) Vacuum spray drying: After filtering the fermented lotus seed pulp obtained in step (4) with a 200-mesh filter cloth, add gum arabic to the filtrate, mix well and spray dry with a vacuum spray dryer to obtain live bacteria rich in lactic acid bacteria lotus seed fermented solid drink. 2. The preparation method of lotus seed fermented solid beverage rich in live lactic acid bacteria according to claim 1, characterized in that: the hot water in step (1) is 5-10 times the weight of lotus seeds after steaming, and the temperature Around 55°C. 3. A method for preparing a lotus seed fermented solid beverage rich in live lactic acid bacteria according to claim 1, characterized in that: the quality of the amylase in step (2) is 0.02-0.1% of the weight of lotus seed pulp, and the hydrolysis temperature The temperature is 55-75°C, and the degree of hydrolysis is controlled with a DE value of 5-20. 4. The preparation method of a lotus seed fermented solid drink rich in live lactic acid bacteria according to claim 1, characterized in that: said amylase is derived from α-amylase and β-amylase from various plants or microorganisms. one or more. 5. A method for preparing a lotus seed fermented solid beverage rich in live lactic acid bacteria according to claim 1, wherein said lactic acid bacteria species are Lactobacillus plantarum, Bifidobacterium bifidum, and Bifidobacterium longum , Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Lactobacillus bulgaricus, Lactobacillus casei subspecies, Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus rhamnosus, Streptococcus thermophilus one or more species. 6 . The method for preparing a lotus seed fermented solid beverage rich in live lactic acid bacteria according to claim 1 , wherein the quality of the sugar solution in step (3) is 10 times that of the aroma-generating active dry yeast. 7. The method for preparing a lotus seed fermented solid drink rich in live lactic acid bacteria according to claim 1, wherein the weight of skim milk powder added in step (4) is 1-5% of the weight of lotus seed saccharification liquid, Adjust the temperature in the fermenter to be 30-40° C., and heat-preserve and ferment for 12-36 hours. 8. A method for preparing a lotus seed fermented solid drink rich in live lactic acid bacteria according to claim 1, characterized in that: in step (5), the amount of gum arabic added is 1-5% of the lactic acid fermentation filtrate, vacuum spray dried The conditions are: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the inlet air temperature is 50-90°C.