阅读说明：本技术 一种益生菌发酵山楂果丹皮的生产方法 (Production method of probiotic fermented hawthorn fruit roll ) 是由 江正强 李涛 李莹 刘军 李志民 闫巧娟 于 2019-11-18 设计创作，主要内容包括：本发明公开了一种益生菌发酵山楂果丹皮的生产方法。本发明以山楂为原料,经过益生菌发酵,不仅保留了山楂的营养及功能成分,更赋予了益生菌的保健功能,兼具原料风味和发酵风味；同时益益生菌利用山楂中的糖类物质和有机酸作为碳源促进自身的生长与增殖,降低果浆中还原糖含量,产生的胞外多糖和短链脂肪酸等发酵产物有助于促进人体健康。本发明制备的益生菌发酵山楂果丹皮适应了大健康产业的时代要求,有利于现代工业的持续发展。该产品与承德怡达食品股份有限公司形成合作,有利于实现工业化生产。(The invention discloses a production method of a hawthorn fruit roll by probiotic fermentation. According to the invention, the hawthorn is taken as a raw material, and is fermented by probiotics, so that the nutrition and functional components of the hawthorn are retained, the health-care function of the probiotics is further endowed, and the hawthorn has both the raw material flavor and the fermentation flavor; meanwhile, the beneficial probiotics utilize carbohydrate and organic acid in the hawthorn as carbon sources to promote growth and proliferation of the beneficial probiotics, reduce the content of reducing sugar in the fruit pulp, and produce fermentation products such as extracellular polysaccharide, short-chain fatty acid and the like, which are beneficial to promoting human health. The probiotic fermented hawthorn and hawthorn roll prepared by the invention meets the time requirement of the large health industry and is beneficial to the sustainable development of the modern industry. The product cooperates with Chengdi food product company, and is favorable for industrial production.)

1. A method for preparing hawthorn fruit roll comprises the following steps: the hawthorn is used as a raw material, and the hawthorn sweetened roll is obtained by fermenting probiotics.

2. The method of claim 1, wherein:

the probiotics are single bacteria or compound bacteria;

and/or the probiotics is one or more of lactic acid bacteria, bifidobacteria and yeast.

3. The method of claim 3, wherein: the lactobacillus is one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.

4. A method according to any of claims 1 to 3, characterized by: the raw material also comprises sugar and/or sugar alcohol.

5. The method of any of claims 1 to 4, wherein: the raw material also comprises water; the mass ratio of the hawthorn, water, sugar and/or sugar alcohol and probiotics is 100: 50-70: 10-70: 1-5.

6. The method of claim 4 or 5, wherein: the sugar is sucrose or oligosaccharide;

and/or the sugar alcohol is xylitol, mannitol or sorbitol.

7. The method of claim 6, wherein: the oligosaccharide is xylo-oligosaccharide, konjac mannan oligosaccharide or fructo-oligosaccharide.

8. The method of any of claims 1 to 7, wherein: the fermentation is anaerobic fermentation.

9. The hawthorn sweetened roll prepared by the method of any one of claims 1 to 8.

10. Product for the preparation of hawthorn leathers, comprising hawthorn and a probiotic according to any one of claims 1 to 3.

Technical Field

The invention relates to a production method of a hawthorn fruit roll by probiotic fermentation.

Background

Hawthorn (Crataegus pinnatifida Bunge) is a Crataegus plant of Rosaceae, is rich in nutrition, contains polyphenols, phenylpropanoids, flavonoids and other compounds with biological activity, and has the effects of resisting oxidation, resisting inflammation, reducing blood lipid and the like. The hawthorn haw sheet is a sugar fruit food which is prepared by taking hawthorn rich in pectin and organic acid as main raw materials and processing the hawthorn through sauce preparation, scraping, drying, forming and the like, and the appearance shape of the sugar fruit food is a flaky, flaky and strip-shaped roll shape. The hawthorn preserved fruit food represented by the hawthorn roll is the key point of hawthorn processing products and is deeply popular with consumers. Because the content of organic acids such as malic acid, citric acid, succinic acid and the like in the hawthorn is too high, a large amount of sucrose is required to be added to adjust the flavor of the traditional hawthorn fruit roll, so that the hawthorn fruit roll has the characteristic of high sugar. Diets characterized by high-sugar foods are considered to be the main reason for the rapid increase of metabolic diseases such as obesity and diabetes in recent years, so that the consumption of high-sugar foods including sweetmeats is severely limited, and the sustainable development of the industry is not facilitated. In addition, the hawthorn fruit roll prepared by using the functional oligosaccharide and the sugar alcohol to replace cane sugar can reduce the sugar content in the hawthorn fruit roll, but has single nutrition and flavor. In addition, after the probiotic fermentation, the nutrition and functional components of the raw materials are retained, and the health-care function of the probiotic is endowed, so that the product has both the raw material flavor and the fermentation flavor.

The metabolism of organic acid, some special enzyme systems and lactic acid generated in the probiotic fermentation process in vivo can improve the blood fat of human body and delay the aging of human body; the produced extracellular polysaccharide has the functional characteristics of antioxidation, anticancer, immunoregulation, antibiosis, blood sugar reduction, blood pressure reduction, cholesterol reduction and the like, so the probiotics is widely applied to the food fermentation industry. At present, main probiotic fermentation strains applied to food comprise lactic acid bacteria, bifidobacteria, microzyme, probiotic bacillus, clostridium butyricum and the like, and are not only applied to the fermentation of fruit and vegetable juice which takes grapes, apples, carrots, tomatoes, litchis, blueberries and the like as raw materials, but also applied to the fermentation of jam. Researchers find that the lactobacillus can be used for fermenting and preparing preserved fruit products, for example, the lactobacillus is used for fermenting and deacidifying green plum fruits to prepare low-acidity green plum preserved fruits.

At present, a lot of deep-processed products of hawthorns exist in the market, and products related to probiotic fermentation are mainly concentrated on beverages and yoghourt. Until now, products of preserved fruits prepared by fermenting hawthorn with probiotics are not available.

Disclosure of Invention

The invention aims to provide a production method of a hawthorn fruit roll by probiotic fermentation.

The invention firstly protects a method for preparing hawthorn fruit roll, which comprises the following steps: the hawthorn is used as a raw material, and the hawthorn sweetened roll is obtained by fermenting probiotics.

In the method, the probiotics can be single bacteria or compound bacteria.

The probiotic bacteria may be one or more of lactobacillus, Bacillus bifidus and yeast.

The lactobacillus can be one or more of lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.

The probiotic bacteria may be in the form of a probiotic powder.

In one embodiment of the invention, the probiotic is a lactic acid bacterium. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei. The lactic acid bacteria are present in the form of lactic acid bacteria powder. In the lactic acid bacteria powder, the mass ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1: 1: 1: 1: 1. the lactic acid bacteria powder is specifically lactic acid bacteria yoghourt fermentation powder (five classic bacteria types) (100 hundred million viable bacteria/g) purchased from Beijing Chuanxiu science and technology Limited.

In one embodiment of the invention, the probiotic is lactobacillus plantarum. The lactobacillus plantarum is in the form of lactobacillus plantarum powder. The lactobacillus plantarum powder can be specifically lactobacillus plantarum powder (100 hundred million viable bacteria/g) purchased from Xian Xin-shan Biotechnology Co., Ltd and having a product number of xs-0906.

In one embodiment of the invention, the probiotic is a complex bacterium consisting of lactic acid bacteria and bifidobacteria. The lactic acid bacteria include Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus casei. The lactic acid bacteria are present in the form of lactic acid bacteria powder. In the lactic acid bacteria powder, the mass ratio of the lactobacillus bulgaricus, the streptococcus thermophilus, the lactobacillus acidophilus, the lactobacillus plantarum and the lactobacillus casei is 1: 1: 1: 1: 1. the lactic acid bacteria powder is specifically lactic acid bacteria yoghourt fermentation powder (five classic bacteria types) (100 hundred million viable bacteria/g) purchased from Beijing Chuanxiu science and technology Limited. The bifidobacteria are present in the form of bifidobacteria powder. The Bifidobacterium powder can be specifically Lizhu Changle (Liqi viable bacteria capsule of Bifidobacterium) (0.5 hundred million viable bacteria/0.35 g) purchased from Lizhu pharmaceutical group, Inc. of Guangdong, having a product number of 307040018. The mass ratio of the lactic acid bacteria powder to the bifidobacterium powder is 1: 1.

in one embodiment of the invention, the probiotic is a yeast. The yeast exists in the form of yeast powder. The yeast powder can be high-activity dry yeast powder (200 hundred million viable bacteria/g) purchased from Angel Yeast GmbH in Hubei.

In the method, the raw material further comprises sugar and/or sugar alcohol.

In the method, the raw material further comprises water; the mass ratio of the hawthorn, water, sugar and/or sugar alcohol and probiotics is 100: 50-70: 10-70: 1-5.

In one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 2.

in one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 3.

in one embodiment of the invention, the mass ratio of the hawthorn, the water, the sugar and/or the sugar alcohol and the probiotics is 100: 55: 70: 5.

in the raw materials, the sugar is sucrose or oligosaccharide.

In the raw materials, the sugar alcohol is xylitol, mannitol or sorbitol.

The oligosaccharide is xylo-oligosaccharide, konjac mannan oligosaccharide or fructo-oligosaccharide.

In one embodiment of the invention, the feedstock comprises a sugar, which is sucrose.

In one embodiment of the present invention, the raw material includes sugar and sugar alcohol, the sugar is oligosaccharide (specifically konjac mannan oligosaccharide), and the sugar alcohol is xylitol. The mass ratio of the sugar to the sugar alcohol is 1: 1.

in one embodiment of the invention, the raw materials are hawthorn, water, sucrose and lactic acid bacteria, and the mass ratio is 100: 55: 70: 2.

in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol and lactic acid bacteria, and the mass ratio is 100: 55: 35: 35: 3.

in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol and lactobacillus plantarum, and the mass ratio is 100: 55: 35: 35: 3.

in one embodiment of the invention, the raw materials are hawthorn, water, konjac mannan oligosaccharide, xylitol, lactic acid bacteria and bifidobacteria, and the mass ratio is 100: 55: 35: 35: 1.5: 1.5.

in one embodiment of the invention, the raw materials are hawthorn, water, sucrose and yeast, and the mass ratio is 100: 55: 70: 5.

in the method, the fermentation is anaerobic fermentation.

The fermentation temperature is 30-45 ℃, and can be 38 ℃.

The fermentation time is 4-16 h, and specifically can be 4 h.

In the method, all raw materials are cooked (time can be 25min) and then uniformly mashed before anaerobic fermentation.

In the method, after anaerobic fermentation is carried out, the fermented material is pulped, deseeded and filtered by a filter screen (20 meshes). And after filtering, spreading, drying and opening the slices to obtain the hawthorn fruit leather. The water content of the hawthorn fruit peel is less than 30%.

The invention also protects the hawthorn fruit roll prepared by any one of the methods.

The invention also protects a product for preparing the hawthorn fruit roll, which comprises hawthorn and any one of the probiotics.

Any one of the hawthorn can be specifically iron hawthorn, and the water content is 60-70%.

According to the invention, the hawthorn is taken as a raw material, and is fermented by probiotics, so that the nutrition and functional components of the hawthorn are retained, the health-care function of the probiotics is further endowed, and the hawthorn has both the raw material flavor and the fermentation flavor; meanwhile, the beneficial probiotics utilize carbohydrate and organic acid in the hawthorn as carbon sources to promote growth and proliferation of the beneficial probiotics, reduce the content of reducing sugar in the fruit pulp, and produce fermentation products such as extracellular polysaccharide, short-chain fatty acid and the like, which are beneficial to promoting human health. The probiotic fermented hawthorn and hawthorn roll prepared by the invention meets the time requirement of the large health industry and is beneficial to the sustainable development of the modern industry. The product cooperates with Chengdi food product company, and is favorable for industrial production.

Drawings

FIG. 1 shows the apparent morphology of the hawthorn sheets fermented by lactic acid bacteria in example 1; a, drying; and B, packaging.

Detailed Description

The following examples are given to facilitate a better understanding of the invention, but do not limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The test materials used in the following examples were purchased from a conventional biochemical reagent store unless otherwise specified. The quantitative tests in the following examples, all set up three replicates and the results averaged.

The fresh hawthorn used for preparing the hawthorn fruit roll in the embodiment of the invention is the hawthorn of Tieshan mountain, purchased from Xinglong county of Hebei province, and has the water content of 60-70%.

The lactic acid bacteria powder in the embodiment of the invention is lactic acid bacteria yoghourt fermentation powder (five classic bacteria type) purchased from Beijing ChuanXiu science and technology Limited company, and comprises lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei (the mass ratio is 1: 1: 1: 1), and 100 hundred million viable bacteria/g.

The lactobacillus plantarum powder in the embodiment of the invention is purchased from Xian Xin-shan Biotechnology Co., Ltd, and has a product number of xs-0906 and 100 hundred million viable bacteria/g.

The bifidobacterium powder in the embodiment of the invention is Lizhu Changle (live bifidobacterium capsule) purchased from Lizhu medical group of Guangdong, having a product number of 307040018 and 0.5 hundred million live bacteria/0.35 g.

The yeast powder in the embodiment of the invention is high-activity dry yeast powder purchased from Angel yeast GmbH in Hubei, 200 hundred million viable bacteria/g.