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CN-118318942-B - Probiotic mixed fermentation choerospondias axillaris juice and preparation method thereof

CN118318942BCN 118318942 BCN118318942 BCN 118318942BCN-118318942-B

Abstract

The invention relates to a probiotic mixed fermentation choerospondias axillaris juice and a preparation method thereof, belongs to the field of foods, and relates to the technical field of juice processing. The method comprises the following steps of blanching the choerospondias axillaris with hot water, peeling, removing cores to obtain choerospondias axillaris pulp, mixing the choerospondias axillaris pulp with water and white granulated sugar, coarsely crushing, finely crushing by micro-jet, sterilizing to obtain choerospondias axillaris juice, inoculating bifidobacterium adolescentis and lactobacillus rhamnosus to the choerospondias axillaris juice, and fermenting to obtain the probiotic mixed fermentation choerospondias axillaris juice. The axillary choerospondias fruit juice prepared by the mixed fermentation method of the two probiotics not only removes the original sour taste of the axillary choerospondias fruit, but also obviously increases the variety and content of volatile aroma components, endows the axillary choerospondias fruit juice with unique flavor generated by fermentation, simultaneously increases the polyphenol content, reduces the total sugar content and the pH value, has higher nutritive value, and enriches the product forms of the axillary choerospondias fruit.

Inventors

  • DING QIAO
  • TU ZONGCAI
  • ZOU WEI
  • ZHANG LU
  • ZHU SIYING
  • LI RUOTONG
  • Zeng fen
  • CAO JIANCHANG

Assignees

  • 江西师范大学

Dates

Publication Date
20260512
Application Date
20240416

Claims (7)

  1. 1. The preparation method of the axillary choerospondias fruit juice with unique probiotics mixed fermentation flavor is characterized by comprising the following steps: blanching Choerospondias axillaris with hot water, peeling, and removing core to obtain Choerospondias axillaris pulp; mixing the Choerospondias axillaris pulp with water and white granulated sugar, coarse pulverizing, micro-jet fine pulverizing, and sterilizing to obtain Choerospondias axillaris juice; inoculating bifidobacterium adolescentis and lactobacillus rhamnosus to the choerospondias axillaris juice, and fermenting to obtain the choerospondias axillaris juice with unique probiotics mixed fermentation flavor; wherein inoculating the south wild jujube juice with bifidobacterium adolescentis and lactobacillus rhamnosus means mixing bifidobacterium adolescentis powder and lactobacillus rhamnosus powder with the south wild jujube juice; the dosage ratio of the bifidobacterium adolescentis to the lactobacillus rhamnosus is 1:1, and the inoculation amount of the bifidobacterium adolescentis to the lactobacillus rhamnosus is 1% -4%.
  2. 2. The method of claim 1, wherein the water is used in an amount of 5 to 30 times the weight of the pulp of the Choerospondias axillaris.
  3. 3. The method of claim 1, wherein the white granulated sugar is used in an amount of 0.05% -20% of the total weight of the choerospondias axillaris pulp and water.
  4. 4. The method according to claim 1, wherein the bifidobacterium adolescentis and lactobacillus rhamnosus are inoculated in an amount of 2%.
  5. 5. The method of claim 1, wherein the fermentation temperature is 25-45 ℃.
  6. 6. The method of claim 1, wherein the fermentation is for a period of time ranging from 24 to 72 h.
  7. 7. A unique flavor of a probiotic mixed fermentation of choerospondias axillaris juice, characterized in that the juice is obtained by a method for preparing the unique flavor of a probiotic mixed fermentation choerospondias axillaris juice according to any one of claims 1-6.

Description

Probiotic mixed fermentation choerospondias axillaris juice and preparation method thereof Technical Field The invention belongs to the field of foods, relates to the technical field of fruit juice processing, and in particular relates to a probiotic mixed fermentation choerospondias axillaris fruit juice and a preparation method thereof. Background The probiotics are active microorganisms beneficial to hosts and have the effects of regulating the immunity of the hosts, improving the intestinal microecological balance, improving cardiovascular and cerebrovascular diseases and the like. The fruit juice developed based on the probiotics fermentation technology has high nutritive value and good taste, and simultaneously has unique flavor substances generated by the probiotics fermentation, so that the fruit juice has a broad prospect. The fermented juice existing in the market at present can be divided into single fermented juice (fermented apple juice, fermented kiwi fruit juice) and mixed fermented juice (blueberry-medlar fermented juice and roxburgh rose-apple fermented juice) according to raw materials, and can be divided into single strain fermented juice (lactobacillus fermentation and saccharomycete fermentation) and mixed strain fermented juice (lactobacillus bulgaricus and streptococcus thermophilus mixed fermentation and lactobacillus plantarum and lactobacillus paracasei mixed fermentation) according to strains, and probiotics widely applied in the juice at present are mainly lactobacillus, saccharomycetes and acetic acid bacteria. With the increasingly strong public pursuit of health, the probiotic fermented fruit juice will gradually become a great potential carrier for the development of probiotics in the future. The Choerospondias axillaris is rich in various nutrients (amino acids, dietary fibers, polysaccharides, flavones, polyphenols and the like), has rich nutritive values, and is reported to have various effects of strengthening spleen and stomach, helping digestion, preventing heatstroke and detoxifying and the like, but fresh Choerospondias axillaris is sour and astringent in taste and bad in taste, and the products commonly seen in the market at present are mainly Choerospondias axillaris cake, choerospondias axillaris soft sweets and Choerospondias axillaris preserved fruit. The sour taste of fresh fructus Choerospondiatis results in that no fructus Choerospondiatis juice or beverage has appeared in the market, and only a few reports are made in the literature and patents, such as lactobacillus fermentation of fructus Choerospondiatis beverage (Li Rexi, zhang Nan, luo Xiaodan, etc.. The influence of different lactobacillus fermentation on physical and chemical indexes and functional components of fructus Choerospondiatis beverage [ J ]. Chinese brewing, 2023,42 (06): 161-165; li, dai Taotao, cheng Chaodeng. The influence of fermentation on oxidation resistance of fructus Choerospondiatis beverage [ J ]. Food industry technology, 2016,37 (05): 54-59). At present, no other related report of single probiotics or mixed fermentation of the choerospondias axillaris juice exists, and especially the difference of flavor substances before and after fermentation is explored. Disclosure of Invention Based on the above, the invention provides the mixed fermentation of the probiotics and the axillary choerospondias fruit juice and the preparation method thereof, which at least solves one problem in the prior art. In a first aspect, the invention provides a method for preparing a probiotic mixed fermentation choerospondias axillaris juice, comprising the following steps: blanching Choerospondias axillaris with hot water, peeling, and removing core to obtain Choerospondias axillaris pulp; mixing the Choerospondias axillaris pulp with water and white granulated sugar, coarse pulverizing, micro-jet fine pulverizing, and sterilizing to obtain Choerospondias axillaris juice; Inoculating bifidobacterium adolescentis and lactobacillus rhamnosus to the choerospondias axillaris juice, and fermenting to obtain the probiotic mixed fermentation choerospondias axillaris juice. In a second aspect, the invention provides the probiotic mixed fermentation choerospondias axillaris juice obtained by the preparation method of the probiotic mixed fermentation choerospondias axillaris juice, and the product form of choerospondias axillaris is enriched. Due to the adoption of the technical scheme, the embodiment of the invention has at least the following beneficial effects: (1) The preparation method has the advantages that the original sour taste of the choerospondias axillaris is removed, meanwhile, unique flavor and taste generated by fermentation are given to the choerospondias axillaris, alcohols, esters, hydrocarbons and aldehydes such as nonanal, isooctanol, ethyl octanoate, ethyl laurate, beta-juniper, caryophyllene and alpha-pinene are obviously increased, the content of irritant 3, 4-dimethylbenzaldehyde in the