阅读说明：本技术 一种综合水果酵素及其制备方法 (Comprehensive fruit enzyme and preparation method thereof ) 是由 王帅 范影 胡超 于 2021-08-04 设计创作，主要内容包括：本发明涉及综合水果酵素领域,尤其涉及一种综合水果酵素及其制备方法。液体菌种的制备：醋化醋杆菌、酵母菌、嗜酸乳杆菌、嗜热链球菌、植物乳杆菌、干酪乳杆菌和德氏乳杆菌保加利亚亚种的种子培养基按照0.5∶1.0∶1.0∶1.0∶1.0∶1.0的比例混合均匀得到混合菌液；原料预处理；接种；初发酵；后熟发酵；在保证发酵产品良好风味的同时,开发出一种营养成分高,能够促进人体新陈代谢的功能,酶活性较高的一款酵素新产品。(The invention relates to the field of comprehensive fruit enzymes, and particularly relates to a comprehensive fruit enzyme and a preparation method thereof. Preparing liquid strains: seed culture media of acetobacter aceti, saccharomycetes, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus are uniformly mixed according to the proportion of 0.5: 1.0 to obtain mixed bacteria liquid; pretreating raw materials; inoculating; primary fermentation; after-ripening and fermenting; the novel enzyme product with high nutrient content, function of promoting metabolism of human body and high enzyme activity is developed while ensuring good flavor of the fermented product.)

1. The preparation method of the comprehensive fruit enzyme is characterized by comprising the following steps of:

the method comprises the following steps: preparing liquid strains: the number of prepared bacteria is 1-5 multiplied by 10⁵Acetobacter aceti with CFU/ml, the bacterial count of 10⁶～10⁸The number of the yeast and bacteria in CFU/ml is 1-5 multiplied by 10⁵The number of the Lactobacillus acidophilus bacteria is 1-5 multiplied by 10 in CFU/ml⁵The number of the streptococcus thermophilus and the number of the bacteria of the streptococcus thermophilus are 1-5 multiplied by 10 in CFU/ml⁵The number of the lactobacillus plantarum bacteria is 1-5 multiplied by 10 in CFU/ml⁵The number of the CFU/ml lactobacillus casei and the number of the bacteria is 1-5 multiplied by 10⁵Uniformly mixing seed culture mediums of the CFU/ml lactobacillus delbrueckii subspecies bulgaricus according to the volume ratio of 0.5: 1.0 to obtain mixed bacterial liquid;

step two: pretreatment of raw materials: preparing fruit mixed pulp B, wherein the weight parts of fruits in the mixed pulp B are as follows: 60-80 parts of pineapple; 8-12 parts of papaya; 3-7 parts of pears; 2-5 parts of apples; 2-5 parts of kiwi fruit; 3-6 parts of dragon fruit; 1-3 parts of grapes; 1-3 parts of mulberry; 1-2 parts of passion fruit; 1-2 parts of lemon; and (3) conveying the mixed pulp B into a clean and disinfected fermentation tank, and simultaneously adding 1 part of brown granulated sugar: adding brown granulated sugar into a fermentation tank according to the proportion of 20-30 parts of the mixed pulp B, and stirring for 10-60 min until uniform slurry feed liquid C is formed, wherein the pH value of the slurry feed liquid C is controlled to be 3.5-6.5, and the sugar degree is controlled to be 16-25%;

step three: inoculation: inoculating the mixed bacterial liquid into a fermentation tank, wherein the inoculation amount is 0.1-1.0% (v/v);

step four: primary fermentation: after inoculation, the fermentation liquor is kept at the temperature of 25-35 ℃, and is fermented in a constant temperature environment; stirring once every 8h for 60min every time, sampling after stirring, detecting the pH, soluble solid and sugar degree of the mixture, wherein the sugar degree detection value is 5-10%, the stirring can be stopped when the pH is 3.0-5.5, standing and fermenting for 1-3 months, sampling and detecting every day until the physicochemical property is basically maintained stable, and finishing primary fermentation to obtain primary fermentation liquid D;

step five: after-ripening fermentation: performing primary fermentation liquid two-pass filtration on the obtained primary fermentation liquid D by using a two-pass beater to remove solid filter residues to obtain primary fermentation liquid filtrate E, and conveying the filtrate E to an after-ripening fermentation tank, wherein the specification of a first filter screen of the two-pass beater is a circular hole filter screen of 20-30 meshes, and the specification of a second filter screen is a circular hole filter screen of 60-100 meshes;

mixing the primary fermentation liquid and the raw and auxiliary materials according to the weight ratio of 100 parts of primary fermentation liquid E, 50-80 parts of brown granulated sugar, 20-50 parts of isomaltooligosaccharide, 5-15 parts of maltitol, 0-2 parts of green plum juice and 0-2 parts of hawthorn juice, and uniformly stirring to obtain uniform after-clinker liquid F, wherein the pH of the after-clinker liquid F is 2.8-3.5, and the soluble solids are 45-60%;

placing the after-ripening ingredient liquid F in a clean environment at the temperature of 20-35 ℃ for after-ripening fermentation, wherein the fermentation time is 3 months-2 years, detecting and monitoring the pH, the soluble solid matter, the sugar degree and the taste every half month, and after-ripening fermentation is finished, namely obtaining the after-ripening comprehensive fruit ferment with the pH of 3.0, the soluble solid matter content of more than or equal to 50 percent, the total acid content of 1.0-5.0g/100g of the French ferment raw liquid calculated by lactic acid, and the protease content of more than 20000 IU/L.

Step six: and (3) filtering the comprehensive fruit enzyme obtained by after-ripening, namely filtering by using a 60-80-mesh filter screen to remove insoluble solid matters in the enzyme, and quantitatively filling to obtain the comprehensive fruit enzyme.

2. The preparation method of the integrated fruit enzyme according to claim 1, wherein the second step further comprises the following steps of purchasing fresh fruit raw materials such as pineapples, papayas, pears, apples, grapes, kiwi fruits, lemons, dragon fruits, passion fruits and mulberries, removing heads and tails of the pineapples, completely cleaning the fruits after removing outer packages of other fruits according to the sequence of alkaline water, clear water, acid water and purified water, cleaning for 1.2-3.0 min in each cleaning step, and drying water stains on the surfaces of the fruits by using an air dryer in a clean and ventilated environment to obtain a raw material A; and (3) crushing the raw material A by using a hammer type crushing conveyor, and mixing the crushed fruit with the pulp B.

3. An integrated fruit ferment produced by using the ferment according to claim 1 or 2.

Technical Field

The invention relates to the field of comprehensive fruit enzymes, and particularly relates to a comprehensive fruit enzyme and a preparation method thereof.

Background

The comprehensive fruit ferment is a novel fermented food which is prepared by fermenting microzyme, lactobacillus, acetic acid bacteria and other microorganisms and contains abundant nutrient components such as saccharides, organic acids, mineral substances, vitamins, phenols, terpenes and other important enzymes. It is a mixture containing amino acid, protein and other matter with special bioactivity and has the important functions of maintaining body's normal function, improving intestinal flora, repairing tissue, etc. The existing ferment is mainly fermented by a single strain or mixed with vegetable and plant ferment, and has the defects of deficient flavor, insufficient nutrient components and lower content of functional components.

The pineapple is neutral in nature, sweet in taste and slightly sour, has the effects of clearing summer heat, quenching thirst, promoting digestion, stopping diarrhea, tonifying spleen and stomach, strengthening primordial qi, tonifying qi and blood, promoting digestion, eliminating dampness, beautifying, slimming and the like, and is a good fruit for medical and edible use in summer. The papaya has thick and delicate pulp, abundant juice, sweet and delicious taste, contains more than 17 amino acids, has the elegant names of 'Baiyi fruit' and 'Huang of fruit', and is one of the four famous fruits in Lingnan. Apple, lime, passion fruit and the like are rich in vitamins, amino acids and various nutrients, and are common enzyme raw materials.

Disclosure of Invention

The purpose of the invention is as follows: in order to provide a more effective comprehensive fruit ferment and a preparation method thereof, the specific purpose is to find out a plurality of substantial technical effects of the specific implementation part.

In order to achieve the purpose, the invention adopts the following technical scheme:

the preparation method of the comprehensive fruit enzyme is characterized by comprising the following steps of:

the method comprises the following steps: preparing liquid strains: the number of prepared bacteria is 1-5 multiplied by 10⁵Acetobacter aceti with CFU/ml, the bacterial count of 10⁶～10⁸The number of the yeast and bacteria in CFU/ml is 1-5 multiplied by 10⁵The number of the Lactobacillus acidophilus bacteria is 1-5 multiplied by 10 in CFU/ml⁵The number of the streptococcus thermophilus and the number of the bacteria of the streptococcus thermophilus are 1-5 multiplied by 10 in CFU/ml⁵The number of the lactobacillus plantarum bacteria is 1-5 multiplied by 10 in CFU/ml⁵The number of the CFU/ml lactobacillus casei and the number of the bacteria is 1-5 multiplied by 10⁵The seed culture medium of the CFU/ml Lactobacillus delbrueckii subspecies bulgaricus is uniformly mixed according to the proportion of 0.5: 1.0 to obtain mixed bacterial liquid;

step two: pretreatment of raw materials: preparing fruit mixed pulp B, wherein the weight parts of fruits in the mixed pulp B are as follows: 60-80 parts of pineapple; 8-12 parts of papaya; 3-7 parts of pears; 2-5 parts of apples; 2-5 parts of kiwi fruit; 3-6 parts of dragon fruit; 1-3 parts of grapes; 1-3 parts of mulberry; 1-2 parts of passion fruit; 1-2 parts of lemon; and (3) conveying the mixed pulp B into a clean and disinfected fermentation tank, and simultaneously adding 1 part of brown granulated sugar: adding brown granulated sugar into a fermentation tank according to the proportion of 20-30 parts of the mixed pulp B, and stirring for 10-60 min until uniform slurry feed liquid C is formed, wherein the pH value of the slurry feed liquid C is controlled to be 3.5-6.5, and the sugar degree is controlled to be 16-25%;

step three: inoculation: inoculating the mixed bacterial liquid into a fermentation tank, wherein the inoculation amount is 0.1-1.0%;

step four: primary fermentation: after inoculation, the fermentation liquor is kept at the temperature of 25-35 ℃, and is fermented in a constant temperature environment; stirring once every 8h for 60min every time, sampling after stirring, detecting the pH, soluble solid and sugar degree of the mixture, wherein the sugar degree detection value is 5-10%, the stirring can be stopped when the pH is 3.0-5.5, standing and fermenting for 1-3 months, sampling and detecting every day until the physicochemical property is basically maintained stable, and finishing primary fermentation to obtain primary fermentation liquid D;

step five: after-ripening fermentation: performing primary fermentation liquid two-pass filtration on the obtained primary fermentation liquid D by using a two-pass beater to remove solid filter residues to obtain primary fermentation liquid filtrate E, and conveying the filtrate E to an after-ripening fermentation tank, wherein the specification of a first filter screen of the two-pass beater is a circular hole filter screen of 20-30 meshes, and the specification of a second filter screen is a circular hole filter screen of 60-100 meshes;

mixing the primary fermentation liquid and the raw and auxiliary materials according to the proportion of 100 parts of the primary fermentation liquid E, 50-80 parts of brown granulated sugar, 20-50 parts of isomaltooligosaccharide, 5-15 parts of maltitol, 0-2 parts of green plum juice and 0-2 parts of hawthorn juice, and uniformly stirring to obtain uniform after-cooked material liquid F, wherein the pH of the after-cooked material liquid F is between 2.8 and 3.5, and the soluble solid content is between 45 and 60 percent;

placing the after-ripening ingredient liquid F in a clean environment at the temperature of 20-35 ℃ for after-ripening fermentation, wherein the fermentation time is 3 months-2 years, detecting and monitoring the pH, the soluble solid matter, the sugar degree and the taste every half month, and after-ripening fermentation is finished, namely obtaining the after-ripening comprehensive fruit ferment with the pH of 3.0, the soluble solid matter content of more than or equal to 50 percent, the total acid content of 1.0-5.0g/100g of the French ferment raw liquid calculated by lactic acid, and the protease content of more than 20000 IU/L.

Step six: and (3) filtering the comprehensive fruit enzyme obtained by after-ripening, namely filtering by using a 60-80-mesh filter screen to remove insoluble solid matters in the enzyme, and quantitatively filling to obtain the comprehensive fruit enzyme.

According to a further technical scheme, in the second step, fresh fruit raw materials such as pineapples, papayas, pears, apples, grapes, kiwi fruits, lemons, pitaya, passion fruits and mulberries are purchased, the pineapples are subjected to head and tail removal, after outer packages of other fruits are removed, the fruits are thoroughly cleaned according to the sequence of alkaline water, clear water, acid water and purified water, each cleaning process is performed for 1.2min-3.0min, and water stains on the surfaces of the fruits are dried by an air dryer in a clean and ventilated environment to obtain a raw material A; and (3) crushing the raw material A by using a hammer type crushing conveyor, and mixing the crushed fruit with the pulp B.

Compared with the prior art, the invention adopting the technical scheme has the following beneficial effects: the invention relates to the technical field of fermented food processing, in particular to a comprehensive fruit enzyme and a preparation method thereof. According to the invention, pineapple, papaya, pear, apple, grape, kiwi fruit, lemon, dragon fruit, passion fruit, mulberry and the like are used as raw materials, and a new enzyme product with high nutrient content, function of promoting metabolism of a human body and high enzyme activity is developed while good flavor of a fermented product is ensured by controlling the fermentation conditions of mixed strains.

Detailed Description

The invention relates to the technical field of fermented food processing, in particular to a comprehensive fruit enzyme and a preparation method thereof. According to the invention, pineapple, papaya, pear, apple, grape, kiwi fruit, lemon, dragon fruit, passion fruit, mulberry and the like are used as raw materials, and a new enzyme product with high nutrient content, function of promoting metabolism of a human body and high enzyme activity is developed while good flavor of a fermented product is ensured by controlling the fermentation conditions of mixed strains.

A comprehensive fruit ferment and a preparation method thereof comprise the following steps:

the method comprises the following steps: preparing liquid strains: the preparation method comprises the steps of preparing yeast, liquid bacterial liquid of aceticus, lactobacillus acidophilus, streptococcus thermophilus, lactobacillus plantarum, lactobacillus casei and lactobacillus delbrueckii subspecies bulgaricus, and preparing the deposited strains of the yeast, the aceticus, the lactobacillus acidophilus, the streptococcus thermophilus, the lactobacillus plantarum, the lactobacillus casei and the lactobacillus delbrueckii subspecies bulgaricus according to a microorganism conventional operation method.

Step two: pretreatment of raw materials: fresh fruit raw materials such as pineapples, papayas, pears, apples, grapes, kiwi fruits, lemons, dragon fruits, passion fruits and mulberries are purchased according to national GB2761, GB2762 and GB2763 standards, the pineapples are subjected to head and tail removal, after outer packages of other fruits are removed, the fruits are thoroughly cleaned according to the sequence of alkaline water, clear water, acid water and purified water, each cleaning process is carried out for 1.2min-3.0min, and water stains on the surfaces of the fruits are dried by an air dryer in a clean and ventilated environment to obtain a raw material A;

crushing the raw material A by using a hammer type crushing conveyor, conveying crushed fruit mixed pulp B (the proportion of fruits in the mixed pulp is 60-80 parts of pineapples, 8-12 parts of papayas, 3-7 parts of pears, 2-5 parts of apples, 2-5 parts of kiwi fruits, 3-6 parts of dragon fruits, 1-3 parts of grapes, 1-3 parts of mulberries, 1-2 parts of passion fruits and 1-2 parts of lemons) to a clean and disinfected fermentation tank, adding brown granulated sugar into the fermentation tank according to the proportion of 1 part of the brown granulated sugar and 20-30 parts of the mixed pulp B, and stirring for 10-60 min until uniform pulp feed liquid C is formed (the pH value is controlled between 3.5 and 6.5, and the sugar degree is controlled between 16% and 25%);

step three: inoculation: the prepared acetobacter aceti (the number of bacteria is 1-5 multiplied by 10)⁵CFU/ml), yeast (number of bacteria is 10)⁶～10⁸CFU/ml), Lactobacillus acidophilus (the number of bacteria is 1-5 × 10)⁵CFU/ml), Streptococcus thermophilus (the number of bacteria is 1-5 multiplied by 10)⁵CFU/ml), Lactobacillus plantarum (the number of bacteria is 1-5 multiplied by 10)⁵CFU/ml), Lactobacillus casei (the number of bacteria is 1-5 multiplied by 10)⁵CFU/m1) and Lactobacillus delbrueckii subspecies bulgaricus (the number of bacteria is 1-5 multiplied by 10)⁵CFU/ml) seed culture medium is uniformly mixed according to the proportion of 0.5: 1.0 to obtain mixed bacterial liquid, and the mixed bacterial liquid is inoculated into a fermentation tank, wherein the inoculation amount is 0.1-1.0%.

Step four: primary fermentation: the fermentation liquid is kept at 25-35 ℃ after inoculation, and is fermented in a constant temperature environment. Stirring once every 8h for 60min every time, sampling after stirring, detecting the pH, soluble solid content, sugar degree and the like, wherein the sugar degree detection value is 5-10%, the stirring can be stopped when the pH is 3.0-5.5, standing and fermenting for 1-3 months, sampling and detecting every day until the physicochemical property is basically maintained stable, and finishing primary fermentation to obtain primary fermentation liquid D;

step five: after-ripening fermentation: performing primary fermentation liquid two-pass filtration on the obtained primary fermentation liquid D by using a two-pass beater to remove solid filter residues to obtain primary fermentation liquid filtrate E, and conveying the filtrate E to an after-ripening fermentation tank, wherein the specification of a first filter screen of the two-pass beater is a circular hole filter screen of 20-30 meshes, and the specification of a second filter screen is a circular hole filter screen of 60-100 meshes;

mixing the primary fermentation liquid and the raw and auxiliary materials according to the proportion of 100 parts of the primary fermentation liquid E, 50-80 parts of brown granulated sugar, 20-50 parts of isomaltooligosaccharide, 5-15 parts of maltitol, 0-2 parts of green plum juice and 0-2 parts of hawthorn juice, and uniformly stirring to obtain uniform after-cooked material liquid F, wherein the pH of the after-cooked material liquid F is between 2.8 and 3.5, and the soluble solid content is between 45 and 60 percent;

and (2) placing the after-ripening ingredient liquid F in a clean environment at the temperature of 20-35 ℃ for after-ripening fermentation for 3 months-2 years, detecting and monitoring the pH, soluble solid matter, sugar degree, taste and the like every half month, and finishing the after-ripening fermentation to obtain the after-ripening comprehensive fruit enzyme (the pH is 2.6-4.0, the soluble solid matter is more than or equal to 50%, and the total acid content is 1.0-5.0g/100g enzyme raw liquid (calculated by lactic acid)).

Step six: and (3) filtering the comprehensive fruit enzyme obtained by after-ripening (filtering with a 60-80 mesh filter screen to remove insoluble solid matters in the enzyme), and quantitatively filling to obtain the comprehensive fruit enzyme.

The composite fruit ferment is a novel ferment beverage production and processing technology developed by taking fresh fruits such as pineapples and papayas as raw materials, the obtained composite fruit ferment is harmonious in sourness and sweetness, good in taste, rich in nutrient components and new and excellent in flavor, and the product meets the national food safety standard. The compound fruit ferment produced by the process not only maintains the original nutritional value of various fruits, but also obtains a ferment beverage with better taste through the primary metabolite and the secondary metabolite generated by microbial fermentation, and improves the taste of the traditional ferment beverage. Various metabolites generated by fermentation are easier to digest and absorb by human bodies, promote intestinal peristalsis, improve the functions of intestines and stomach, enhance the immunity and metabolism functions of human bodies, greatly improve the nutrition and health care value of fruits and cater to the development trend of the national health industry in the future.

The first embodiment is as follows: the comprehensive enzyme produced according to the process formula is used for detecting physical and chemical properties and functional components, and the detection result is as follows:

synthesize problem and reason that easily appear in fruit ferment production process

Sensory evaluation of Integrated fruit enzymes

Placing the sample in a clean, dry and transparent glass cup, and visually inspecting the state and color of the tissue; smelling the peculiar smell of the product; tasting the taste and mouthfeel, and carrying out sensory evaluation and scoring by sensory evaluation personnel according to scoring standards, wherein the scoring standards are as follows.

And finally, calculating an average value according to the grading result of each evaluator. Data with individual scoring errors exceeding 10 points above the mean should be discarded and the mean calculated again.

After evaluation, when the components are assigned as follows: 70 parts of pineapple; 10 parts of papaya; 5 parts of pears; 3 parts of apples; 3 parts of kiwi fruit; 3 parts of dragon fruit; 2 parts of grapes; 2 parts of mulberry; 1 part of passion fruit; 1 part of lemon; 60 parts of brown granulated sugar; 40 parts of isomaltose hypgather; 10 parts of maltitol; 1 part of green plum juice; 1 part of hawthorn juice; the inoculation amount of the strain is 0.55 part, the sensory evaluation score of the comprehensive fruit ferment is relatively highest and is 89.77 points, and the method is an optimal process formula of the comprehensive fruit ferment.

The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are intended to illustrate the principles of the invention, but that various changes and modifications may be made without departing from the spirit and scope of the invention, and the invention is to be limited to the embodiments described above.