CN109287760B - Lactobacillus acidophilus fermented walnut beverage and preparation method thereof - Google Patents
Lactobacillus acidophilus fermented walnut beverage and preparation method thereof Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
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- A23C11/103—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
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Abstract
一种嗜酸乳杆菌发酵核桃饮料及制备方法，具体是涉及嗜酸乳杆菌NCU426发酵剂发酵而成；嗜酸乳杆菌NCU426已于2018年4月9日保藏在中国微生物菌种保藏管理委员会普通微生物中心，地址：北京市朝阳区北辰西路1号院3号，中国科学院微生物研究所，其简称为CGMCC，保藏编号为CGMCCNO15572，通过发酵制备的核桃饮料，经过发酵，核桃饮料的保健功效得到了明显的提升，营养价值较高，色泽、香气、滋味、形态上均有提升。A Lactobacillus acidophilus fermented walnut beverage and a preparation method thereof, specifically involving the fermentation of Lactobacillus acidophilus NCU426 starter; Microbiology Center, Address: No. 3, Yard 1, Beichen West Road, Chaoyang District, Beijing, Institute of Microbiology, Chinese Academy of Sciences, referred to as CGMCC, preservation number CGMCCNO15572, walnut beverage prepared by fermentation, after fermentation, the health benefits of walnut beverage are obtained It has been significantly improved, the nutritional value is higher, and the color, aroma, taste and shape have been improved.
Description
Technical Field
The invention belongs to the field of microorganisms, and particularly relates to a lactobacillus acidophilus fermented walnut beverage and a preparation method thereof.
Background
In recent years, lactic acid bacteria fermented vegetable protein beverages have become a popular problem. In the existing preparation process of the walnut fermented milk, the utilized raw materials are mostly not pure walnuts, and are mostly composite raw materials mixed by walnut milk and cow milk. The invention aims to: the walnut is fermented by the plant lactobacillus, so that the stability and the digestibility of the walnut beverage are improved, the walnut beverage is endowed with a mellow flavor, and the intestinal health-care function of the walnut beverage is enhanced. The product of the invention has unique flavor, obvious health care effect, smooth mouthfeel and no bitter taste of the original taste of the walnut.
Disclosure of Invention
The invention aims to provide a lactic acid bacteria fermented beverage of pure walnuts and a preparation method thereof. The walnut beverage prepared by the method has unique flavor, smooth taste, rich nutrition and remarkable health care effect.
The invention is realized by the following technical scheme:
a lactobacillus acidophilus fermented walnut beverage and a preparation method thereof are disclosed: the lactobacillus acidophilus strain NCU426 and the lactobacillus rhamnosus strain NCU2217 are mixed with a compound leaven to be fermented; the lactobacillus acidophilus NCU426 has been deposited in the general microbiological center of China Committee for culture Collection of microorganisms in 2018, 4 and 9 months, address: the microbial research institute of Chinese academy of sciences, No. 3 Xilu-Beijing, Chaoyang, and China institute of sciences, which is CGMCC for short, and the collection number is CGMCC NO 15572;
the preparation steps are as follows:
(1) selecting fresh walnut kernels without insect damage, mildew, rot and deterioration and full kernel as raw materials, peeling and removing astringency by using 5-10% of NaOH, and then washing, peeling and fully washing the walnut kernels by using high-pressure water. Soaking in 95 deg.C hot water for 5min, pulping with 95-100 deg.C hot water at a ratio of 1:9, pulping for 6min, colloid milling, homogenizing, controlling homogenizing pressure at 15-25Mpa, boiling for 10-15min, filtering with 150 mesh filter cloth, adding 10% high fructose syrup and 2% sucrose, and sterilizing at 102 deg.C for 15min to obtain raw material walnut milk;
(2) inoculation and fermentation: pressing Lactobacillus acidophilus 103～106Inoculating the prepared walnut milk base material with the CFU/g ratio, fermenting at 37 ℃ for 18h to pH value below 4.5, stopping fermentation, and after-ripening at 4 ℃ for 12h to obtain fermented walnut beverage;
(3) and (3) sterilization: sterilizing the above fermented product at 85-121 deg.C for 5s-5min, and canning under aseptic condition to obtain fermented walnut beverage.
The invention has the beneficial effects that:
(1) the lactobacillus acidophilus is adopted to ferment the walnut beverage, so that natural soft sour can be generated, and the bitter taste in the walnut can be effectively removed;
(2) by lactobacillus fermentation, the content of flavor substances in the walnut beverage is greatly improved, and the flavor and taste of the product are obviously improved;
(3) the walnut beverage does not need to be added with additive components such as essence, pigment, preservative and the like which are unfavorable for human health, and meanwhile, the health care effect of the walnut beverage is obviously improved through fermentation.
(4) The lactobacillus acidophilus NCU426 adopted by the invention has strong tolerance, can tolerate the low pH value and the high bile salt concentration of the gastrointestinal tract, can be planted, grown and propagated in the intestinal tract, can adjust the balance of intestinal flora, and can play a probiotic role.
(5) The lactobacillus acidophilus NCU426 adopted by the invention has inhibition effect on harmful flora in intestines and stomach, including: the compound has strong inhibiting effect on salmonella, escherichia coli, staphylococcus aureus, helicobacter pylori and clostridium perfringens.
Detailed Description
Example 1
A lactobacillus acidophilus fermented walnut beverage and a preparation method thereof are disclosed: the preparation method of the base material comprises the following steps: selecting fresh walnut kernels which are free of insect damage, mildew, rot and deterioration and have full kernels as raw materials, peeling and deastringency by using 7% NaOH, washing the walnut kernels with high pressure water, peeling and fully washing the walnut kernels, soaking the walnut kernels in 95 ℃ hot water for 5min, pulping the walnut kernels with 97 ℃ hot water, controlling the material-liquid ratio to be 1:9, pulping the walnut kernels for 6min, finely grinding the walnut kernels by using a colloid mill, homogenizing the walnut kernels, controlling the homogenizing pressure to be 20Mpa, boiling the walnut kernels for 12min, filtering the cooked raw milk while hot by using 150-mesh filter cloth, adding 10% of fructose syrup and 2% of cane sugar, and sterilizing the walnut milk at 102 ℃ for 15min to obtain the raw material walnut milk.
Inoculation and fermentation: pressing Lactobacillus acidophilus 104Inoculating the prepared walnut milk base material with the CFU/g ratio, fermenting at 37 ℃ for 18h to pH value below 4.5, stopping fermentation, and after-ripening at 4 ℃ for 12h to obtain the fermented walnut beverage.
And (3) sterilization: sterilizing the fermented product at 102 deg.C for 5min, and hot canning under aseptic condition to obtain fermented walnut beverage.
Example 2
A lactobacillus acidophilus fermented walnut beverage and a preparation method thereof are disclosed: the preparation method of the base material comprises the following steps: selecting fresh walnut kernels which are free of insect damage, mildew, rot and deterioration and have full kernels as raw materials, peeling and deastringency by using 7% NaOH, washing the walnut kernels with high pressure water, peeling and fully washing the walnut kernels, soaking the walnut kernels in 95 ℃ hot water for 5min, pulping the walnut kernels with 97 ℃ hot water, controlling the material-liquid ratio to be 1:9, pulping the walnut kernels for 6min, finely grinding the walnut kernels by using a colloid mill, homogenizing the walnut kernels, controlling the homogenization pressure to be 15Mpa, boiling the walnut kernels for 10min, filtering the cooked raw milk by using 150-mesh filter cloth while the milk is hot, adding 10% of fructose-glucose syrup and 2% of cane sugar, and sterilizing the walnut milk at 102 ℃ for 15min to obtain the raw material walnut milk.
Inoculation and fermentation: pressing Lactobacillus acidophilus 103Inoculating the prepared walnut milk base material with the CFU/g ratio, fermenting at 37 ℃ for 18h to pH value below 4.5, stopping fermentation, and after-ripening at 4 ℃ for 12h to obtain the fermented walnut beverage.
And (3) sterilization: sterilizing the above fermented product at 105 deg.C for 4min, and hot canning under aseptic condition to obtain fermented walnut beverage.
Example 3
A lactobacillus acidophilus fermented walnut beverage and a preparation method thereof are disclosed: the preparation method of the base material comprises the following steps: selecting fresh, insect-free, mildew-free, rotten and deteriorated walnut kernels with full kernel materials as raw materials, peeling and removing astringency by using 10% NaOH, and then washing, peeling and fully washing the walnut kernels by using high-pressure water. Soaking in 95 deg.C hot water for 5min, pulping with 100 deg.C hot water at a ratio of 1:9, pulping for 6min, colloid milling, homogenizing, controlling homogenizing pressure at 25Mpa, boiling for 15min, filtering with 150 mesh filter cloth, adding 10% fructose and 2% sucrose, and sterilizing at 102 deg.C for 15min to obtain raw material walnut milk.
Inoculation and fermentation: pressing Lactobacillus acidophilus 103Inoculating the prepared walnut milk base material with the CFU/g ratio, fermenting at 37 ℃ for 18h to pH value below 4.5, stopping fermentation, and after-ripening at 4 ℃ for 12h to obtain the fermented walnut beverage.
And (3) sterilization: sterilizing the fermented product at 112 deg.C for 3min, and hot canning under aseptic condition to obtain fermented walnut beverage.
Example 4
A lactobacillus acidophilus fermented walnut beverage and a preparation method thereof are disclosed: the preparation method of the base material comprises the following steps: selecting fresh walnut kernels which are free of insect damage, mildew, rot and deterioration and have full kernels as raw materials, peeling and deastringency by using 3% of NaOH, washing the walnut kernels with high pressure water, peeling and fully washing the walnut kernels, soaking the walnut kernels in 95 ℃ hot water for 5min, pulping the walnut kernels with 90 ℃ hot water, controlling the material-liquid ratio to be 1:9, pulping the walnut kernels for 6min, finely grinding the walnut kernels by using a colloid mill, homogenizing the walnut kernels, controlling the homogenization pressure to be 10Mpa, boiling the walnut kernels for 5min, filtering the cooked raw milk by using 150-mesh filter cloth while the milk is hot, adding 10% of fructose syrup and 2% of cane sugar, and sterilizing the walnut milk at 102 ℃ for 15min to obtain the raw material walnut milk.
Inoculation and fermentation: pressing Lactobacillus acidophilus 105Inoculating the mixture into the prepared walnut milk base material at the ratio of CFU/g, and fermenting at constant temperature of 37 DEG CStopping fermentation when pH value is below 4.5 after 18h, and after-ripening for 12h at 4 deg.C to obtain fermented walnut beverage.
And (3) sterilization: sterilizing the fermented product at 121 deg.C for 10s, and hot canning under aseptic condition to obtain fermented walnut beverage.
Comparative example 1
A commercial unfermented walnut milk beverage.
Amino acid detection and analysis are carried out on the walnut milk prepared in the examples 1 to 4 and the walnut milk prepared in the comparative example 1, and the specific results are shown in the table I
Watch 1
As can be seen from the above table, examples 1-3 using the process parameters of the present invention have significantly higher nutritional values than example 4, which is outside the process parameters of the present invention, and is much higher than comparative example 1, which does not use a fermentation process.
Sensory evaluation is carried out on the fermented walnut milk prepared in the examples 1-4 and the comparative example 1, 10 people are invited to carry out drinking scoring by taking color, aroma, taste and form as sensory scoring indexes of the walnut milk, the scoring results are averaged, and the score of 100 is specifically shown in the table II.
Watch two
The walnut milk prepared by fermenting the lactobacillus acidophilus NCU426 in the examples 1 to 3 is superior to the walnut milk prepared in the example 4 out of the range of the invention in color, aroma, taste and shape, and is more superior to the non-lactobacillus walnut milk sold in the common market.
The acid resistance of lactobacillus acidophilus NCU426 is tested, the pH value of MRS liquid culture medium is adjusted by hydrochloric acid to reach 2, 3, 4 and 5 respectively, 1mL of activated and cultured lactobacillus acidophilus NCU426 is inoculated in 10mL of culture medium with the pH value respectively, after the lactobacillus acidophilus NCU426 is treated for 2h at 35 ℃, the viable count is counted by an MRS solid plate, and the result is shown in Table 3.
TABLE 3
From the above table, it can be seen that Lactobacillus acidophilus NCU426 has strong acid resistance.
The lactobacillus acidophilus NCU426 has bile salt tolerance tested, NB culture mediums with bile salt concentrations of 0%, 0.2%, 0.4% and 0.6% (W/V) are prepared, 1mL of lactobacillus acidophilus NCU426 which is subjected to activation culture is inoculated in 9mL of the culture mediums with bile salts with different concentrations, after treatment for 2h at 35 ℃, the viable count is calculated by using an MRS solid plate, and the result is shown in Table 4.
TABLE 4
From the above table, it can be seen that Lactobacillus acidophilus NCU426 has a better bile salt resistance.
Selecting mixed colony of Lactobacillus acidophilus NCU426, inoculating to MRS liquid culture medium, culturing at 35 deg.C and 100rpm for 24 hr to obtain fermentation culture solution for bacteria inhibiting experiment of Lactobacillus acidophilus NCU426 with viable bacteria content of 2.0 × 109CFU/mL, used to determine its bacteriostatic activity.
Diluting cultured Salmonella aurantiaca, Escherichia coli, Staphylococcus aureus, helicobacter pylori, and Clostridium perfringens to 1 with sterile water07CFU/ml, 0.1ml of diluted bacterial suspension was evenly spread on TSA plates.
After the surface of the plate coated with the indicator bacteria has no clear water, a sterilized 6mm oxford cup is placed on a culture medium by using a hemostatic forceps, 200ul of lactobacillus acidophilus NCU426 fermentation liquor is added into the oxford cup, the culture dish is placed in an incubator at 37 ℃, the experimental result is observed after 24 hours, and the size of the inhibition zone is measured, and the result is shown in table 5.
Table 5 bacteriostatic effect of lactobacillus acidophilus NCU426 mixed bacteria on gastrointestinal pathogenic bacteria.
| Indicator bacterium | Size of bacteriostatic circle (mm) | Indicator bacterium | Size of bacteriostatic circle (mm) |
| Salmonella aurantiaca | 34.3 | Stomach helicobacter pylori | 21.6 |
| Escherichia coli | 26.2 | Clostridium perfringens | 26.3 |
| Staphylococcus aureus | 17.8 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN104886256A (en) * | 2015-06-16 | 2015-09-09 | 河北养元智汇饮品股份有限公司 | Pure walnut fermented milk and a production method thereof |
| CN104997110A (en) * | 2015-04-30 | 2015-10-28 | 熊涛 | Fermented walnut drink and preparation method thereof |
| CN105994655A (en) * | 2016-05-12 | 2016-10-12 | 河北绿岭庄园食品有限公司 | Processing technology of fermented walnut milk |
| CN107927185A (en) * | 2017-12-15 | 2018-04-20 | 佛山市顺德区美的电热电器制造有限公司 | A kind of fermenting plant protein food and preparation method thereof |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630999A (en) * | 2012-05-08 | 2012-08-15 | 北京林业大学 | Walnut lactic acid bacteria fermented beverage and preparation method thereof |
| CN104997110A (en) * | 2015-04-30 | 2015-10-28 | 熊涛 | Fermented walnut drink and preparation method thereof |
| CN104886256A (en) * | 2015-06-16 | 2015-09-09 | 河北养元智汇饮品股份有限公司 | Pure walnut fermented milk and a production method thereof |
| CN105994655A (en) * | 2016-05-12 | 2016-10-12 | 河北绿岭庄园食品有限公司 | Processing technology of fermented walnut milk |
| CN107927185A (en) * | 2017-12-15 | 2018-04-20 | 佛山市顺德区美的电热电器制造有限公司 | A kind of fermenting plant protein food and preparation method thereof |
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