CN-121986889-A - Preparation method of probiotics fermented crisp red Li Yinliao

Abstract

The invention belongs to the technical field of food fermentation processing, and particularly relates to a preparation method of probiotics fermented crisp red Li Yinliao. The lactobacillus plantarum PR50 with strong suitability is adopted for fermentation, the strain can effectively utilize the nutrition components in the crisp plum juice, the fermentation efficiency is obviously improved, and meanwhile, the metabolism energy can effectively convert substances causing astringency, so that the sour and sweet coordination of the finished beverage is realized, the fruit fragrance and the mellow and fermented flavor are combined naturally, and the taste is rich in level. Meanwhile, the invention constructs a whole-flow process system from juice preparation, fermentation to preparation, and the system not only can fully reserve inherent nutritional ingredients such as polyphenol, vitamin and the like in the crisp plums, but also can further enrich active metabolites such as amino acid, short-chain fatty acid and the like through probiotic fermentation, thereby remarkably improving the comprehensive nutritional value of the product.

Inventors

• ZHONG FEILIANG
• TIAN JIANXIA
• Wan Zhihan

Assignees

• 重庆黔江武陵山生物医药联合研究院

Dates

Publication Date

20260508

Application Date

20260319

Claims (10)

1. 1. The preparation method of the probiotics fermented crisp red Li Yinliao is characterized by comprising the following steps of: Pulping the crisp red Li Xianguo, and performing color protection treatment to obtain pulp; After the pulp is subjected to enzymolysis treatment, enzyme is inactivated, and solid-liquid separation is carried out to obtain supernatant; Adding sodium citrate and sucrose into the supernatant, and performing pasteurization treatment to obtain sterile crisp red plum juice; adding a probiotic starter into the aseptic crisp red plum juice, and performing fermentation treatment, sterilization and blending to obtain the probiotic fermented crisp red Li Yinliao; the active ingredient of the probiotics starter is lactobacillus plantarum.
2. 2. The preparation method according to claim 1, wherein the color-protecting treatment is to add vitamin C for color protection, and the addition amount of the vitamin C is 0.05-0.30% (w/w); And/or the enzyme used in the enzymolysis treatment comprises pectase and cellulase in equal mass ratio, and the total addition amount is 0.05-0.07% (w/w).
3. 3. The method according to claim 1, wherein the temperature of the enzymatic hydrolysis treatment is 40-60 ℃ for 2-4 h; and/or the temperature of the enzyme deactivation is 85 ℃ and the time is 15min.
4. 4. The method according to claim 1, wherein the solid-liquid separation is carried out by passing through a 200 mesh sieve, and centrifuging at a rotational speed of 8000 rpm to 15: 15 min; And/or, the sodium citrate is used for adjusting the pH value of the supernatant to 4-6.
5. 5. The method of claim 1, wherein sucrose is added in an amount of 2-6% (w/v); and/or the bacteria content of the probiotic starter is not lower than 1X 10 8 cfu/mL.
6. 6. The method of claim 1, wherein the probiotic starter is added in an amount of 1-3% (v/v); And/or the fermentation treatment is carried out at a temperature of 34-40 ℃ for a time of 12-36 h.
7. 7. The method of claim 1, wherein said formulating is adding 0.2-0.8% (v/v) concentrated apple juice.
8. 8. The method of claim 1, wherein the step of preparing the probiotic starter comprises: inoculating lactobacillus plantarum into an MRS agar plate culture medium for activation to obtain an activated strain; Inoculating the activated strain to an MRS liquid culture medium, and culturing at 37 ℃ to establish a strain growth curve so as to obtain a high-activity probiotic fermentation broth; Washing the high-activity probiotic fermentation liquor with sterile physiological saline for three times, and re-suspending the precipitate obtained by centrifugation with sterile physiological saline to prepare a probiotic fermentation agent; the lactobacillus plantarum is lactobacillus plantarum PR50 which is preserved in the China general microbiological culture Collection center of China Committee for culture Collection of microorganisms for 5 days of 12 months of 2025, wherein the preservation address is number 3 of West-Lou 1 of the Korean area North Star of Beijing city, and the preservation number is CGMCC No.36916.
9. 9. A probiotic-fermented crisp red Li Yinliao, characterized in that said probiotic-fermented crisp red Li Yinliao is produced by the preparation method according to any one of claims 1 to 8.
10. 10. The application of the lactobacillus plantarum PR50 in preparing the probiotic fermented drink is characterized in that the lactobacillus plantarum PR50 is preserved in the China general microbiological culture Collection center of the China Committee for culture Collection of microorganisms at the month 5 of 2025, the preservation address is the No.3 of the West Song No. 1 of the Korean area North Star of Beijing, and the preservation number is CGMCC No.36916.

Description

Preparation method of probiotics fermented crisp red Li Yinliao Technical Field The invention belongs to the technical field of food fermentation processing, and particularly relates to a preparation method of probiotics fermented crisp red Li Yinliao. Background The crisp red plums are special stone fruits with edible and economic values. The crisp plum pulp is sour and sweet, rich in nutrition, rich in polyphenols, amino acids, vitamins and various minerals, and has the potential physiological activities of anti-inflammatory, antioxidant, organism metabolism regulation and the like, and has remarkable development and utilization values. However, the crisp red plums have poor storage property and high loss rate in long-distance transportation, and the problems of decay and sale are extremely easy to occur if the crisp red plums cannot be sold in the harvest season, so that the serious waste of fruit resources is caused, the planting income of fruit farmers is greatly reduced, and the large-scale and sustainable development of the crisp red plums industry is restricted. Therefore, the research of the deep processing technology of the crisp red plums is developed, the deep processing technology is converted into a beverage product which is easy to store and transport and has high added value, and the deep processing technology is a key measure for breaking the development bottleneck of the crisp red plums and helping the country industry to shake. The deep processing of fruits into fermented beverages is an important way for improving the added value of agricultural products, and the probiotic fermentation technology is a main technical direction of fruit and vegetable beverage processing because of being capable of taking the flavor, nutrition and functional characteristics of the products into consideration. The probiotics are used as food-grade safe microorganisms, are widely applied to the fields of foods, dairy products and beverages, can utilize nutrient substances in fruits and vegetables to metabolize in the fermentation process, can decompose macromolecular substances in fruits and vegetables on one hand to generate flavor substances such as organic acid, aromatic compounds, active peptides and the like, effectively improve the mouthfeel and flavor level of fruit and vegetable beverages, reduce the astringency of fruits and vegetables, can retain the original nutrient components of fruits and vegetables through probiotic fermentation, enrich the active substances of probiotic metabolism, and endow the beverages with the probiotic functions of regulating intestinal flora balance, promoting nutrient absorption, improving organism immunity and the like, and meets the current requirements of consumers on healthy functional foods. At present, the probiotic fermentation technology is applied to the preparation of various fruit and vegetable beverages, but the preparation technology of the probiotic fermentation beverage aiming at the crisp red plums is still in an exploration stage, lacks a mature fermentation process system, lacks systematic research on the selection of fermentation strains, inoculation parameters and the regulation and control of fermentation conditions, and causes that the nutrition functionality and the flavor characteristics of the product are difficult to be compatible. Therefore, aiming at the characteristic of crisp red Li Yuanliao, a set of preparation method of probiotic fermented crisp red Li Yinliao with strong adaptability and industrialization feasibility is developed, and the fermentation process parameters of the crisp red plum juice are optimized, so that the crisp red Li Yisheng beverage with unique flavor, rich nutrition and excellent functions is prepared, the industrial problems of difficult sales of the crisp red Li Xian and low added value can be effectively solved, the product types of the probiotic fermented fruit and vegetable beverage can be enriched, the fusion development of the fruit and vegetable deep processing industry and the probiotic industry is promoted, and the method has important economic value and application prospect. Disclosure of Invention The invention aims to overcome the defects of the prior art that the deep processing technology of crisp red plums is insufficient, the process of fermenting fruit and vegetable beverages by probiotics has poor suitability with crisp red Li Yuanliao, and provides a preparation method of the crisp red Li Yinliao by probiotics fermentation. In order to achieve the above object, the present invention provides the following solutions: according to one of the technical schemes, the invention provides a preparation method of probiotics fermented crisp red Li Yinliao, which comprises the following steps: Pulping the crisp red Li Xianguo, and performing color protection treatment to obtain pulp; After the pulp is subjected to enzymolysis treatment, enzyme is inactivated, and solid-liquid separation is carried out to o