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CN-122004380-A - Fermentation method for fermenting black matrimony vine juice with high oxidation resistance, product and application

CN122004380ACN 122004380 ACN122004380 ACN 122004380ACN-122004380-A

Abstract

The invention provides a fermentation method, a product and application of fermented black matrimony vine juice with high oxidation resistance, and relates to the technical field of food. The fermentation method of the fermented black matrimony vine juice with high oxidation resistance comprises the steps of (1) activating strains to obtain activated strains, wherein the number of the activated strains is 1.0X10 9 -2.0×10 9 CFU/mL, the strains are lactobacillus plantarum GH-6, (2) inoculating the activated strains into raw material black matrimony vine juice with an inoculum size of 2.5% -3.5%, and fermenting at 34-40 ℃ for 3-5 hours to obtain the fermented black matrimony vine juice. The preparation of the fermented black matrimony vine juice with high oxidation resistance and high sensory evaluation is realized by controlling the fermentation process conditions of the lactic acid bacteria, and the obtained fermented black matrimony vine juice has high activity of the lactic acid bacteria and remarkably improves the number of viable bacteria and the stability.

Inventors

  • FENG HUAFENG
  • Da Luoji
  • XIE YITONG
  • WANG RONG
  • WANG XINTONG
  • CHEN YUAN
  • ZHOU CHUN

Assignees

  • 上海商学院
  • 上海甘泓生物医学科技有限公司

Dates

Publication Date
20260512
Application Date
20251230

Claims (10)

  1. 1. A fermentation method for fermenting black matrimony vine juice with high oxidation resistance is characterized by comprising the following steps: (1) Activating the strain to obtain an activated strain, wherein the strain is lactobacillus plantarum GH-6; (2) Inoculating the activated strain into the raw material black matrimony vine juice with an inoculum size of 2.5% -3.5%, and fermenting for 3-5 hours to obtain the fermented black matrimony vine juice.
  2. 2. The fermentation method according to claim 1, wherein the number of viable bacteria in the activated strain is 1.0X10 9 -2.0×10 9 CFU/mL.
  3. 3. The fermentation method according to claim 1, wherein in the step (2), the raw material black matrimony vine juice is prepared by: S1, removing bad fruits and impurities from lycium ruthenicum, cleaning, mixing with water, soaking, and squeezing to obtain lycium ruthenicum slurry; s2, centrifugally filtering, namely centrifuging lycium ruthenicum pulp, taking a supernatant A, mixing residues with water after merging, carrying out ultrasonic treatment, centrifuging again, taking a supernatant B, merging the supernatant A and the supernatant B, and obtaining a supernatant mixture; and S3, sterilizing, namely sterilizing the supernatant mixture in a water bath, and cooling to room temperature for standby.
  4. 4. The fermentation method according to claim 3, wherein in the step S1, the soaking is performed for 30-90min at a solid-to-liquid ratio of 1g:10-30mL; In the step S2, the centrifugation is carried out for 4-8min, specifically at 4000-6000 rpm.
  5. 5. A fermentation process according to claim 3, wherein in step S2, the mixture is mixed with water, and the solid-to-liquid ratio of the residue to water is 1g:10-30mL; In the step S2, the ultrasonic treatment time is 10-30min, the ultrasonic treatment power is 200-400W, and the temperature is 30-50 ℃; In the step S2, the supernatant mixture is concentrated until the solid-to-liquid ratio of the lycium ruthenicum is 1g to 10-30mL.
  6. 6. A fermentation process according to claim 3, wherein in step S3, the sterilization in water bath is performed, specifically, heating in water bath is performed, and the supernatant mixture is heated to 80-90 ℃ for 10-30min.
  7. 7. The fermentation process of claim 1, wherein in step (2) the inoculum size is 3%.
  8. 8. The fermentation process of claim 1, wherein in step (2), the fermentation treatment is for a period of 4 hours; in the step (2), the temperature of the fermentation treatment is 34-40 ℃, and in the step (2), the temperature of the fermentation treatment is 34-37 ℃ preferably.
  9. 9. A fermented black matrimony vine juice prepared by the fermentation process of any one of claims 1-8.
  10. 10. Use of the fermentation process of any one of claims 1-8 for preparing a beverage having high organoleptic, free radical scavenging and antioxidant properties.

Description

Fermentation method for fermenting black matrimony vine juice with high oxidation resistance, product and application Technical Field The invention belongs to the technical field of foods, and particularly relates to a fermentation method, a product and application of fermented black matrimony vine juice with high oxidation resistance. Background Lycium ruthenicum (Lycium ruthenicum Murr.) is a perennial woody plant of the Solanaceae family (Solanaceae Juss.), of the Lycium genus (Lycium L.), which is known as black purple after causal fruiting. Lycium ruthenicum Murr is rich in bioactive components such as polysaccharide, anthocyanin, polyphenol, mineral substances and amino acids, and has antiinflammatory, antiaging, radioprotective and antitumor effects. In the food industry, lactic acid bacteria are widely used in the food industry and in the biotechnology industry. The metabolites such as active enzyme, organic acid, bacteriocin and the like generated in the fermentation process of the lactobacillus have excellent biological activity functions, and the lactobacillus has the functions of reducing cholesterol, regulating intestinal flora, resisting inflammation, improving the immunity of organisms and the like. Research shows that lactic acid fermentation can solve the problems of short shelf life and difficult storage of fruits, and can provide unique flavor and taste for foods. Functional substances in the fruits can be effectively reserved through lactobacillus fermentation. Sugars are the main energy source for lactic acid bacteria during fermentation, which can utilize sugars in fruits and metabolize them into organic acids. Organic acid generated by lactobacillus metabolism is a source of flavor of fermented beverage, and the existence of a large amount of organic acid makes the fermented juice acidic, so that the growth of miscellaneous bacteria causing fruit spoilage can be inhibited. In order to improve the taste of fruit beverages, yu Xiaoqing et al indicate in the article "process optimization of Hawthorn leaf guava leaf composite fermented beverage", that common Hawthorn leaves and guava leaves are subjected to lactic acid fermentation to prepare the composite beverage, the number of living bacteria is taken as an evaluation index, and the best process of the Hawthorn leaf and guava leaf composite beverage is determined by combining single factor and response surface experiments, wherein the initial inoculation amount of strains is 5%, and fermentation is carried out for 44 hours at 35 ℃, so that the composite beverage obtained under the condition is fresh and tasty. However, the lactic acid bacteria of the fermentation process has high inoculation amount and long fermentation time. The Chinese patent No. 115474661A discloses a black matrimony vine lactobacillus fermented beverage stock solution and a preparation method thereof, comprising the steps of (1) adopting pectinase and cellulase to prepare black matrimony vine slurry, (2) uniformly mixing the black matrimony vine slurry obtained in the step (1) after preparing lactobacillus into bacterial suspension, sealing and fermenting in a dark place to obtain a coarse matrimony vine fermented beverage, wherein the lactobacillus is lactobacillus plantarum, lactobacillus casei and lactobacillus fermentum, the lactobacillus plantarum, lactobacillus casei and lactobacillus fermentum are added according to the proportion of 10 6-108CFU/mL、107-109CFU/mL、106-109 CFU/mL of viable count, the total addition amount of the lactobacillus is 1X 10 7-1×109 CFU/mL, 3) preparing the black matrimony vine lactobacillus fermented beverage, filtering the coarse matrimony vine fermented liquid, adding a supernatant into a light-proof container, sealing, sterilizing at 95 ℃ for 15min to obtain the black matrimony vine lactobacillus fermented beverage, and the addition amount of the protective agent is at least 0.2% according to the mass-volume ratio of at least, wherein the mass ratio of hesperidin, trehalose and vanillin is 2:1. The method improves the overall taste of the black matrimony vine lactobacillus fermented beverage stock solution and increases the content of anthocyanin and procyanidine due to the deoxidation and protective agent treatment of the black matrimony vine slurry, namely the key technology of the invention is that the deoxidation and the protective agent are added, and no description is given about the influence of the lactobacillus fermentation process on the sensory and antioxidant effects of the beverage. Chinese patent No. 120304512A discloses a lactobacillus for high yield of gamma-aminobutyric acid and its application in fermenting fruit juice food such as fructus Lycii, which adopts Lactobacillus plantarum LP-GB 01-21 to ferment composite fruit juice containing fructus Lycii juice at 35-37deg.C for 8-12h to obtain fermentation liquor. It is clearly pointed out in the invention that if other lactobacillus plantarum is used for replacing