阅读说明：本技术 一种发酵牛油果及其制备方法 (Fermented avocado and preparation method thereof ) 是由 艾连中 夏永军 王光强 熊智强 宋馨 张汇 于 2021-01-29 设计创作，主要内容包括：本发明提供一种发酵牛油果的制备方法,采用植物乳杆菌(Lactobacillusplantarum)AR501菌株和酿酒酵母(Saccharomycescerevisiae)BR14菌株进行制备,植物乳杆菌AR501菌株以及酿酒酵母BR14菌株均已保藏于中国微生物菌种保藏管理委员会普通微生物中心,保藏编号分别为CGMCC No.13910和CGMCC No.20352,保藏时间分别为2017年3月22日和2020年7月13日,包括如下步骤：将牛油果去皮、去核后打浆,而后经过均质、巴氏杀菌,得到牛油果浆；将植物乳杆菌AR501接种在牛油果浆中进行发酵,得到发酵后的牛油果浆；将酿酒酵母BR14接种到发酵后的牛油果浆中继续发酵,得到发酵好的牛油果浆；将发酵好的牛油果浆置于第一温度下12h～20h后,得到发酵牛油果。本发明还提供一种采用上述发酵牛油果的制备方法制备得到的发酵牛油果。(The invention provides a preparation method of fermented avocados, which adopts Lactobacillus plantarum AR501 strain and Saccharomyces cerevisiae BR14 strain to prepare, wherein the Lactobacillus plantarum AR501 strain and the Saccharomyces cerevisiae BR14 strain are both preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with preservation numbers of CGMCC No.13910 and CGMCC No.20352, and the preservation time is 3 months 22 days in 2017 and 13 months 13 days in 2020 7, and comprises the following steps: peeling and stoning the avocados, pulping, homogenizing, and pasteurizing to obtain avocado pulp; inoculating lactobacillus plantarum AR501 into the avocado pulp for fermentation to obtain fermented avocado pulp; inoculating saccharomyces cerevisiae BR14 into the fermented avocado pulp for continuous fermentation to obtain the fermented avocado pulp; and placing the fermented avocado pulp at the first temperature for 12-20 h to obtain the fermented avocado. The invention also provides the fermented avocado prepared by the preparation method of the fermented avocado.)

1. A preparation method of fermented avocados is characterized by adopting a Lactobacillus plantarum AR501 strain and a Saccharomyces cerevisiae BR14 strain for preparation, wherein the Lactobacillus plantarum AR501 strain and the Saccharomyces cerevisiae BR14 strain are preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with the preservation numbers of CGMCC No.13910 and CGMCC No.20352 respectively, and the preservation times are 3-month and 22-month in 2017 and 13-month in 2020 7 respectively, and the preparation method comprises the following steps:

step 1, peeling and stoning the avocado, pulping to obtain avocado pulp with the pulp content of 20-80% (m/v), and then homogenizing and pasteurizing to obtain avocado pulp;

step 2, inoculating lactobacillus plantarum AR501 with the inoculation amount of 1-8% (v/v) into the avocado pulp, and fermenting for 12-48 h at a set first fermentation temperature to obtain fermented avocado pulp;

step 3, inoculating saccharomyces cerevisiae BR14 with the inoculation amount of 1-5% (v/v) into the fermented avocado pulp, and then continuously fermenting for 12-48 h at a second fermentation temperature to obtain the fermented avocado pulp;

and 4, placing the fermented avocado pulp at the first temperature for 12-20 hours to obtain the fermented avocado.

2. The method of producing fermented avocado according to claim 1, wherein:

wherein, in the step 2, the first fermentation temperature is 30 ℃.

3. The method of producing fermented avocado according to claim 1, wherein:

wherein in the step 3, the second fermentation temperature is 15-30 ℃.

4. The method of producing fermented avocado according to claim 1, wherein:

wherein, in the step 4, the first temperature is 8 ℃.

5. A fermented avocado prepared by the method for producing a fermented avocado according to claim 1.

Technical Field

The invention belongs to the technical field of biological fermentation, and particularly relates to fermented avocado and a preparation method thereof.

Background

Avocado, called "forest butter", contains abundant nutritional ingredients in its pulp, including proteins, fats, various vitamins, minerals, dietary fibers, etc., and has the activities of reducing cholesterol and blood lipid and protecting heart and cerebral vessels. Avocado contains abundant fat, has 80% of unsaturated fatty acid in fat composition, belongs to fat which is relatively healthy for human bodies, and has wide application in food and high-grade cosmetics. In recent years, avocados have been developed in europe, america, and other countries, and many extended food and cosmetic materials have been developed, which have very high edible and economic values. At present, the research on the avocados in China is lagged, most of the avocados are sold only as fruits, the added value of the products is low, and the comprehensive utilization efficiency is low.

The avocado has the characteristics of low sugar, high energy, easy digestion and the like, is popular with consumers, and has high heat in healthy diet. The avocado generally softens and matures in 3 to 6 days after collection, and the avocado flesh becomes fine and soft in the process. The avocado belongs to a fruit which is highly sensitive to freezing, is not resistant to low temperature, and is easy to have the problems of juice loss, rancid smell generation and the like in the low-temperature freezing-unfreezing process, so that the storage difficulty of the avocado is higher. If the food is processed thermally, bitter substances are generated in the heating process, and the edible mouthfeel of the food is seriously influenced.

The avocado contains abundant fat, which reaches 15-20%, so that the avocado has high calorie, and is heavier in nutrition load for obese people and not beneficial to weight control after long-time eating. In addition, the avocado has a light taste and is not acceptable to some consumers. Therefore, the avocado needs to be treated to obtain the avocado with better flavor and mouthfeel.

Disclosure of Invention

The present invention has been made to solve the above problems, and an object of the present invention is to provide a fermented avocado and a method for producing the same.

The invention provides a preparation method of fermented avocado, which adopts Lactobacillus plantarum AR501 strain and Saccharomyces cerevisiae BR14 strain to prepare, wherein the Lactobacillus plantarum AR501 strain and Saccharomyces cerevisiae BR14 strain are both preserved in China general microbiological culture Collection center of China Committee for culture Collection of microorganisms with preservation numbers of CGMCC No.13910 and CGMCC No.20352, the preservation time is 3 months and 22 days in 2017 and 13 months in 2020, and the preparation method has the characteristics that: step 1, peeling and stoning the avocado, pulping to obtain avocado pulp with the pulp content of 20-80% (m/v), and then homogenizing and pasteurizing to obtain avocado pulp; step 2, inoculating lactobacillus plantarum AR501 with the inoculation amount of 1-8% (v/v) into the avocado pulp, and fermenting for 12-48 h at a set fermentation temperature to obtain fermented avocado pulp; step 3, inoculating 1-5% (v/v) of saccharomyces cerevisiae BR14 into the fermented avocado pulp, and continuously fermenting for 12-48 h to obtain the fermented avocado pulp; and 4, placing the fermented avocado pulp at the first temperature for 12-20 h to obtain the fermented avocado.

In the preparation method of the fermented avocado, the invention also has the following characteristics: wherein, in the step 2, the fermentation temperature is 30 ℃.

In the preparation method of the fermented avocado, the invention also has the following characteristics: wherein in the step 3, the second fermentation temperature is 15-30 ℃.

In the preparation method of the fermented avocado, the invention also has the following characteristics: wherein, in the step 4, the first temperature is 8 ℃.

The invention also provides the fermented avocado prepared by the preparation method of the fermented avocado.

Action and Effect of the invention

According to the fermented avocado and the preparation method thereof, the lactobacillus plantarum AR501 and saccharomyces cerevisiae BR14 coupled fermentation technology is used for fermenting the processed avocado flesh, wherein the lactobacillus plantarum AR501 has a good fat degradation function, can effectively reduce fat in food, has good oxidation resistance, and can avoid oxidative deterioration of products in the subsequent processing process; the saccharomyces cerevisiae BR14 can consume part of lactic acid, effectively reduce the acidity of lactobacillus plantarum AR501 after fermentation, further reduce the acidity of fermented avocado, and the metabolite of BR14 has good anti-inflammatory activity and can endow the fermented avocado with better functionality. By adopting the preparation method of the fermented avocado, the prepared avocado is richer in flavor and mouthfeel, and better anti-inflammatory activity is endowed to the avocado.

Therefore, the preparation method of the fermented avocado adopts the coupling fermentation technology of the lactobacillus plantarum AR501 and the saccharomyces cerevisiae BR14, so that the fat content and the heat value of the avocado are effectively reduced, the shelf life stability of the fermented avocado is improved, the acidity of the lactobacillus plantarum AR501 after fermentation is effectively reduced by using the saccharomyces cerevisiae BR14, the flavor and the taste of the prepared avocado are rich, the avocado has better anti-inflammatory activity, and the fat content of the avocado is reduced. In addition, the preparation method of the invention has simple process and lower production cost, and is easy to realize industrialized production.

Detailed Description

In order to make the technical means and functions of the invention easy to understand, the invention is specifically described with reference to the following embodiments.

The experimental methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are commercially available unless otherwise specified.

The Lactobacillus plantarum AR501 strain and Saccharomyces cerevisiae BR14 strain used in the following examples were deposited in the China general microbiological culture Collection center (CGMCC), wherein the deposition numbers are CGMCC No.13910 and CGMCC No.20352, the deposition times are 3/22 days in 2017 and 7/13 days in 2020, and the deposition location is North Chen West Lu No.1 of the sunward area in Beijing.

Example 1: lactobacillus plantarum AR501 single-strain fermented avocado

The method comprises the following steps: peeling and stoning the avocado, pulping to obtain avocado pulp with the avocado pulp content of 60 percent, homogenizing, and pasteurizing to obtain the avocado pulp;

step two: inoculating lactobacillus plantarum AR501 into shea butter pulp, wherein the inoculation amount is 3% (v/v), the fermentation time is 30h, and the fermentation temperature is 30 ℃;

step three: and (3) placing the fermented avocado pulp at the temperature of 8 ℃ for 16h for accumulating flavor components to obtain the fermented avocado product.

The avocado pulp prepared according to the embodiment has 9.3% of fat, 8.7% of fat content after single-strain fermentation of lactobacillus plantarum AR501, 6.4% of fat content reduction, 3.12 pH, light yellow green product color, prominent acidity, obvious fat aftertaste, and comprehensive sensory evaluation of 64.2 points, and the specific values are shown in a sensory evaluation table in Table 1.

Table 1: sensory evaluation table

Example 2: saccharomyces cerevisiae BR14 single-strain fermented avocado

The method comprises the following steps: peeling and stoning the avocado, pulping to obtain avocado pulp with the avocado pulp content of 60 percent, homogenizing, and pasteurizing to obtain the avocado pulp;

step two: inoculating Saccharomyces cerevisiae BR14 in shea butter pulp, wherein the inoculation amount is 3% (v/v), the fermentation time is 30h, and the fermentation temperature is 30 ℃;

step four: and (3) placing the fermented avocado pulp at the temperature of 8 ℃ for 16h for accumulating flavor components to obtain the fermented avocado product.

The avocado pulp prepared according to the embodiment has 9.3% of fat, 8.8% of fat content after double-bacterium coupling fermentation, 5.4% of fat content reduction, 4.58 pH value, yellowish green product color, gastric acid mouthfeel, certain mellow taste, obvious aftertaste of fat and comprehensive sensory evaluation of 70.6.

Example 3: preparation of fermented avocado

The method comprises the following steps: peeling and stoning the avocado, pulping, wherein the avocado pulp content is 20%, and homogenizing and pasteurizing to obtain avocado pulp;

step two: inoculating lactobacillus plantarum AR501 into shea butter pulp, wherein the inoculation amount is 1% (v/v), the fermentation time is 12h, and the fermentation temperature is 30 ℃;

step three: inoculating Saccharomyces cerevisiae BR14 into the avocado pulp obtained in the second step for continuous fermentation, wherein the inoculation amount is 1% (v/v), the fermentation time is 12h, and the fermentation temperature is 15 ℃;

step four: and (3) placing the fermented avocado pulp at the temperature of 8 ℃ for 12h for accumulating flavor components to obtain the fermented avocado product.

The avocado pulp prepared according to the embodiment has the fat content of 3.2%, the fat content is 2.9% after the double-bacterium coupling fermentation, the fat content is reduced by 7.7%, the pH value is 4.62, the product color is light yellow green, the taste is light, the aftertaste is strong, and the comprehensive sensory evaluation is 83.5 minutes.

Example 4: preparation of fermented avocado

The method comprises the following steps: peeling and stoning the avocado, pulping to obtain avocado pulp with the avocado pulp content of 60 percent, homogenizing, and pasteurizing to obtain the avocado pulp;

step two: inoculating lactobacillus plantarum AR501 into shea butter pulp, wherein the inoculation amount is 3% (v/v), the fermentation time is 30h, and the fermentation temperature is 30 ℃;

step three: inoculating Saccharomyces cerevisiae BR14 into the avocado pulp obtained in the second step for continuous fermentation, wherein the inoculation amount is 3% (v/v), the fermentation time is 30h, and the fermentation temperature is 22 ℃;

step four: and (3) placing the fermented avocado pulp at the temperature of 8 ℃ for 16h for accumulating flavor components to obtain the fermented avocado product.

The avocado pulp prepared according to the embodiment has 9.3% of fat, 8.1% of fat content after double-bacterium coupling fermentation, 12.9% of fat content reduction, 3.98 of pH, light yellow green product color, mellow taste, proper acidity, weak fat aftertaste and comprehensive sensory evaluation of 95.2 minutes.

Example 5: preparation of fermented avocado

The method comprises the following steps: peeling and stoning the avocado, pulping, wherein the avocado pulp content is 80%, and homogenizing and pasteurizing to obtain avocado pulp;

step two: inoculating lactobacillus plantarum AR501 into shea butter pulp, wherein the inoculation amount is 8% (v/v), the fermentation time is 48h, and the fermentation temperature is 30 ℃;

step three: inoculating Saccharomyces cerevisiae BR14 into the avocado pulp obtained in the second step for continuous fermentation, wherein the inoculation amount is 5% (v/v), the fermentation time is 48h, and the fermentation temperature is 30 ℃;

step four: and (3) placing the fermented avocado pulp at the temperature of 8 ℃ for 20h for accumulating flavor components to obtain the fermented avocado product.

According to the avocado pulp prepared by the embodiment, the fat content is 12.3%, after the double-bacterium coupling fermentation, the fat content is 10.2%, the fat content is reduced by 17.1%, however, the fermented avocado has strong acid taste, the pH value is 3.32, the product color is light yellow green, the taste is slightly sour, the product has certain mellowness, the fat aftertaste is weak, and the comprehensive sensory evaluation is 73.5 minutes.

Effects and effects of the embodiments

As can be seen from examples 1, 2 and 4, when the avocado flesh content, the strain inoculation amount, the fermentation temperature, the fermentation time and the time for accumulating the flavor components are the same, the sensory integration score of the avocado pulp prepared by fermentation using two strains is higher than the sensory integration score of the avocado pulp prepared by fermentation using only one strain.

From examples 3 to 5, it can be seen that when the avocado flesh content, the strain inoculation amount, the fermentation temperature, the fermentation time and the time for accumulating the flavor components are gradually increased, the sensory comprehensive evaluation score of the prepared avocado pulp is increased and then decreased, and when the avocado flesh content is 60%, the strain inoculation amount is 3%, the fermentation temperatures are respectively 30 ℃ and 22 ℃, the fermentation times of the two stages are respectively 30h and the time for accumulating the flavor components is 16h, the sensory comprehensive evaluation score is 95.2, and the highest sensory comprehensive evaluation score is achieved.

According to the fermented avocado and the preparation method thereof, the lactobacillus plantarum AR501 and saccharomyces cerevisiae BR14 coupled fermentation technology is used for fermenting the processed avocado flesh, wherein the lactobacillus plantarum AR501 has a good fat degradation function, can effectively reduce fat in food, has good oxidation resistance, and can avoid oxidative deterioration of products in the subsequent processing process; the saccharomyces cerevisiae BR14 can consume part of lactic acid, effectively reduce the acidity of lactobacillus plantarum AR501 after fermentation, further reduce the acidity of fermented avocado, and the metabolite of BR14 has good anti-inflammatory activity and can endow the fermented avocado with better functionality. By adopting the preparation method of the fermented avocado, the prepared avocado is richer in flavor and mouthfeel, and better anti-inflammatory activity is endowed to the avocado.

Therefore, the preparation method of the fermented avocado adopts the coupling fermentation technology of the lactobacillus plantarum AR501 and the saccharomyces cerevisiae BR14, so that the fat content and the heat value of the avocado are effectively reduced, the shelf life stability of the fermented avocado is improved, the acidity of the lactobacillus plantarum AR501 after fermentation is effectively reduced by using the saccharomyces cerevisiae BR14, the flavor and the taste of the prepared avocado are rich, the avocado has better anti-inflammatory activity, and the fat content of the avocado is reduced. In addition, the preparation method of the invention has simple process and lower production cost, and is easy to realize industrialized production.

The above embodiments are preferred examples of the present invention, and are not intended to limit the scope of the present invention.