CN105029548A - Rosa canina fruit enzyme health beverage production method - Google Patents

Abstract

The present invention provides a method for preparing a health beverage through rosa canina fruit fermentation. According to the method, rosa canina fruit is adopted as a main fermentation raw material, raw honey and Bainianshangshui provided by Wuxi Bainianshangshui beverage Ltd. are added, honey source bacteria, Lactobacillus casei and Lactobacillus plantarum are adopted as fermenting strains, the fermenting bacterial liquid is added to the fermenting system according to a volume ratio of the fermenting bacterial liquid to the fermenting raw liquid of 1-5%, the fermenting temperature is 25-35 DEG C, the fermenting pH value is 5.0-8.0, and the fermenting time is about 10 d, such that the rosa canina fruit enzyme health beverage is produced. According to the present invention, the fermenting is complete, such that a variety of enzymes, vitamins, amino acids and trace elements are completely released, the product has characteristics of unique flavor of the rosa canina fruit, delicious taste, rich nutrition, beautifying and face nourishing, the enzyme health beverage adopts the traditional fermentation technology, and the method belongs to the technical field of biological engineering.

Description

A kind of preparation method of rosehip enzyme health drink

technical field

The invention relates to a production method of fruit enzymes, in particular to a fermentation method of fresh rose hip fruit enzyme health drinks, and belongs to the technical field of bioengineering.

Background technique

Enzymes are derived from the Japanese name for enzymes. Later, China Taiwan and Japan collectively referred to the initial biologically active products obtained through microbial fermentation as enzymes. However, producers pay more attention to the addition of different fruits, and do not pay attention to the use of fermenting microorganisms and wild functional materials. The development and application of enzyme products are affected by their side effects and weak functionality. Although fruit enzymes claim to have three major functions of detoxification, beauty, and qi and blood; a variety of enzyme complexes composed of various enzymes such as trypsin, chymotrypsin, lipase and amylase have also been used in many applications. Decompose the five major nutrients to achieve comprehensive effects such as increasing absorption, comprehensive conditioning, regulating menstruation and anti-aging. However, the efficacy of the enzyme also depends on the strain and the main raw material for fermentation.

Rose hip is the fruit developed from the receptacle of wild rose. Rose hip is rich in vitamin C. Its VC content is second only to wild cherry and more than 20 times that of orange. It also contains various other vitamins and rich minerals. Swedes often eat rose hips and their products as longevity food, and believe that they have the effect of anti-wrinkle skin beauty. Rose hips are suitable for making desserts such as cakes and fruit tarts, or as jams and jellies with a good flavor. It is also a hard fruit scented tea material, soaking it for 10-15 minutes can fully release the aroma and taste; it is suitable for adding honey, and it can be combined with hibiscus flowers to form fruit tea. The acidity is charming; it can also be flavored with a touch of honey or peppermint. Rosehip fruit tea is not only a treasure for beauty, but also has the effects of preventing colds, facilitating urination, and constricting blood vessels. However, physical processing such as heating and exposure to the sun can easily destroy many active ingredients and its inherent flavor of rose hips. This technology uses fresh rose hips with good maturity as the main material, and uses probiotics and lactic acid bacteria in honey-sourced microorganisms to ferment and prepare enzymes. Beneficial substances of pathogenic microorganisms, various prebiotics of probiotics, and new functional products for the health of consumers.

Contents of the invention

The invention provides a preparation method that has good taste and can keep the nutrition and health care components of rosehip enzyme to the greatest extent, and solves the problem that the existing enzyme production process cannot guarantee the pollution of no pathogenic bacteria, the fermentation time is too long, and the enzyme activity cannot be effectively reduced. issues such as long-term retention.

The fermentation strain was Bacillus amyloliquefaciens H47 with the preservation number CCTCCM2013283 preserved in the Chinese Type Culture Collection Center of Wuhan University on June 24, 2013.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

The fermentation method of rosehip enzyme health drink comprises the following steps:

(1) Selection of materials: choose fully mature rose hips with high natural enzyme content as the main raw material for fermentation.

(2) Material processing: first rinse the surface of the rose hips with tap water, then use the century-old Shangshui water provided by Wuxi Century Shangshui Beverage Co., Ltd. to wash twice, and finally soak in 0.9% NaCl solution for 120 seconds, drain and set aside.

(3) Bacteria culture: use the LB culture medium provided by Wuxi Centennial Shangshui Beverage Co., Ltd. to prepare the LB medium, activate the original preserved strain, and cultivate the bacterial liquid obtained for about 48 hours for later use;

(4) Inoculation and fermentation: According to the inoculation ratio of 1-5%, nectar-derived bacteria and lactic acid bacteria were inserted into the fermentation stock solution, the concentration of each bacteria was 10 ⁶ CFU/ml, the fermentation was 6-14 days, the pH value was 5.0-8.0, and the temperature was 25°C- 35°C.

(5) Post-processing production: Coarse filtration, initially sieve out large particle residues, to avoid fruit rancidity easily caused by long-term storage, filtering conditions: the number of filtering sieves is 20-32 mesh. Fine filtration: further filter out small particle residues to make the liquid appear clearer. Filtration conditions: the number of filter sieves is 80-100 mesh, and the natural rosehip enzyme drink is obtained.

The preparation method of rosehip enzyme raw material in step (1) comprises the steps:

(11) The tools and utensils used must be sterilized and free from greasy.

(12) Wash the rose hips with pure water, then soak them in pure water or 0.9% salt water and drain.

(13) Put the rose hips in a sterilized container, and then add raw honey and the century-old Shangshui provided by Wuxi Century Water Beverage Co., Ltd., wherein the volume ratio of the fermented raw liquid: rose hips: raw honey: purified water = 2 ~5:1~3:7~2, the rosehip fermentation stock solution is obtained.

Beneficial effects of the present invention:

1. The use of low-temperature sterilization and strict control of the fermentation temperature effectively reduces the loss of enzyme nutrients and preserves the enzyme activity to the greatest extent.

2. Incorporating nectar-derived bacteria and lactic acid bacteria, the dominant strains inhibit the growth of other bacteria and stabilize the quality of the product.

3. The total fermentation time is about 10 days. The short time avoids excessive oxidation, which is conducive to maintaining the enzyme substances contained in rose hips and the flavor substances contained in them.

Detailed ways

The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, other embodiments obtained by persons of ordinary skill in the art without making creative efforts all belong to the protection scope of the present invention.

Example 1

A method for fermenting rose hip enzymes, comprising the following steps:

(1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

(2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 30% of the volume, add 5% of the total liquid volume % of the raw honey is for the fermentation stock solution.

(3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

(4) According to the inoculation ratio of 5%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

(5) Coarse filtration is carried out first, and the number of filtration sieves is 20 to 32 mesh. Then finely filter, the number of filter sieves is 80-100 mesh, and the clarified natural rosehip enzyme is obtained.

Example 2

A method for fermenting rose hip enzymes, comprising the following steps:

(1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

(2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 40% of the volume, add 10% of the total liquid volume % of the raw honey is for the fermentation stock solution.

(3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

(4) According to the inoculation ratio of 4%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

(5) Coarse filtration is carried out first, and the number of filtration sieves is 20 to 32 mesh. Then finely filter, the number of filter sieves is 80-100 mesh, and the clarified natural rosehip enzyme is obtained.

Example 3

A method for fermenting rose hip enzymes, comprising the following steps:

(1) Choose mature rose hips with fresh color and high natural enzyme content as the main raw material for fermentation.

(2) Wash twice with pure water, and finally soak in 0.9% NaCl solution, sterilize at low temperature, then drain, put into a container cleaned with pure water, accounting for about 50% of the volume, add 15% of the total liquid volume % of the raw honey is for the fermentation stock solution.

(3) preparing LB medium, activating the original preservation strain, and cultivating the fermented bacterial liquid obtained for about 48 hours for subsequent use;

(4) According to the inoculation ratio of 3%, the nectar-derived bacteria, Lactobacillus casei and Lactobacillus plantarum were respectively taken and inserted into the fermentation stock solution, and fermented for 7 days, with a pH value of 7.0 and a temperature of 25°C.

(5) Coarse filtration is carried out first, and the number of filtration sieves is 20 to 32 mesh. Then finely filter, the number of filter sieves is 80-100 mesh, and the clarified natural rosehip enzyme is obtained.

The fresh rose hip fruit in the present invention contains rich natural enzyme substances and elements beneficial to the human body, but it is not limited thereto, the position and amount of rose hip can be determined according to the actual situation, or other suitable fruits or fruits can be selected and mixed together , as long as the enzyme ratio is reasonable and the enzyme content is high.

In addition, the selection and proportion of the fermentation stock solution, and the amount of inoculum are not limited to the combinations mentioned in the examples, and different combinations can be selected according to actual conditions.

The above descriptions are only preferred examples of the present invention, and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the ideas and principles of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (7)

1. a preparation method of rosehip enzyme health beverage, which is characterized in that utilizing rosehip as the main fermentation raw material, adding raw honey, adopting nectar source bacteria and lactic acid bacteria as fermentation strains, producing and preparing rosehip enzyme health beverage, its technology is: 1) Select fully mature rose hips with high natural enzyme content as the main raw material for fermentation; use the century-old Shangshui provided by Wuxi Centennial Shangshui Beverage Co., Ltd. to prepare the culture medium and process operations. Put the rose hips into a sterilized fermentation container, wash them twice with century-old water, and finally soak them in 0.9% NaCl solution for 120 seconds, sterilize them at low temperature, and drain them for later use; add raw honey and water, and the volume ratio is Rose hips: raw honey: purified water = 2-5: 1-3: 7-2, the fermented stock solution of rose hips is obtained for later use. 2) Activating the strains of nectar-derived bacteria and lactic acid bacteria and preparing them into fermentation broth: (1) Take a loop of the preserved bacteria in the glycerol tube and draw a line on the plate, and incubate in an incubator at 30°C for 24 hours. (2) Take one ring of LB solid medium plate colony and insert it into a 250ml Erlenmeyer flask with 50ml seed culture solution, prepare several copies, place them on a shaker, culture conditions: rotation speed 200rpm, temperature 30°C, constant temperature culture for 24 hours, it is the fermented seed bacterial liquid; (3) Preparation of seed culture solution: tryptone 10g, yeast extract 5g, sodium chloride 10g, dilute to 1L, adjust pH=7.0; 3) Add the fermented bacteria liquid into the fermentation system according to the ratio of 1 to 5% of the volume of the fermentation stock solution, the fermentation temperature is 25 to 35°C, and the fermentation time is 5 to 14 days; 4) After the fermentation is completed, the fermented liquid is first coarsely filtered, and the number of filter sieves is 20-32 mesh; then finely filtered, the number of filter sieves is 80-100 mesh, and finally the rosehip enzyme health drink is obtained. 2. the method for preparing ferment health-care drink from rosehip according to claim 1 is characterized in that: the rosehip fruit with certain health care effect has been adopted, and the nectar-derived bacterium refers to the edible bacillus sieved from natural honey simultaneously . 3. the method for fermenting and preparing rosehip enzyme health-care drink according to claim 1, is characterized in that: the fermented bacterial strain adopts the amylolysis of Bacillus amyloliquefaciens H47 whose preservation number is CCTCCM2013283 preserved in China Type Culture Collection Center on June 24, 2013 Bacillus strains are fermentative strains. 4. the method for fermenting and preparing rosehip enzyme health drink according to claim 1, is characterized in that: the add-on of natural honey is 10%-30%. 5. The method for fermenting and preparing rosehip enzyme health drink according to claim 1, characterized in that: the amount of rosehip added is 20%-50%. 6. The method for fermenting and preparing rosehip enzyme health drink according to claim 1, characterized in that: water refers to century-old Shangshui provided by Wuxi Centennial Shangshui Beverage Co., Ltd., and the addition amount is 20%-70%. 7. the method for fermenting and preparing rosehip enzyme health drink according to claim 1 is characterized in that: said lactic acid bacteria refer to Lactobacillus casei and Lactobacillus plantarum used in commercial production, and the addition is 1%-5% of the total volume. %.