CN101156705A - A red date, hop zymolysis beverage and method for making same - Google Patents
A red date, hop zymolysis beverage and method for making same Download PDFInfo
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Abstract
The invention discloses red jujube hop drink and the production process thereof. The invention provides the components of the red jujube and hop fermentation drink in particular, takes 100Kg drink weight as the reference, according to the weight percentage for calculation, the components consist of 4Kg to 8Kg dry red jujube with 3 percent to 6 percent of moisture content, 0.5Kg to 2Kg hop pellets, 1Kg to 4Kg sweetening agent, 0.1Kg to 0.25Kg composite stabilizer, composite bacteria composed of 4 to 6 percent of plant lactobacillus and acetic acid bacteria, and residual drinking water with constant volume, the red jujube hope is extracted after being treated, and is fermented by using the biotechnology. The efficient utilization of the bacteriostasis component is the originality of the invention. The invention can product red jujube and be drunk with the functional properties of sweet red jujube and pure fragrant, cool taste, sweet and sour and palatable, as well as slightly bittersweet hops.
Description
Invention field
Fruits and vegetables drink processing technique field the present invention relates to ferment.Specifically, the present invention relates to a kind of red date, hop zymolysis beverage and preparation method thereof.
Background technology
Along with the development of world's beverage and the people of various countries' eating habit, diet resource and to some extent difference different with living standard, along with the progress of science and technology, international interchange, the structure of various countries' beverage is all constantly changing, and fermentation fruits and vegetables drink becomes a kind of developing trend gradually.
The nutrition and health care of well-known red date is worth high, the Vit C contents of red date comes out at the top in fruit, every hectogram content reaches the 0.1-0.6 gram, be higher than 10 times on citrus, be higher than 80 times of apples, be 100 times of pears, the content of citrin also is the hat of all kinds of fruits, it is " natural vitamin pill " that people praise date, and the content of protein, calcium, phosphorus, riboflavin, niacin is also very high, jujube also contains materials such as CAMP, and to suppressing the cancer cell split speed, enhancing immunity etc. has special-effect.And the big red date in Xinjiang is located in Eurasian innerland because of making full use of Xinjiang, typical continental climate, and the sunshine-duration is long, and rainfall is few, and day and night temperature is big, and air humidity is little etc., and advantageous weather conditions and free of contamination water quality are pregnant with non-harmful pollution-free food.Big red date fruit is individual full greatly in Xinjiang, measure according to northwest agricultural university experimental center: average single fresh weight 17 grams, the heaviest 32.1 grams, the dressing percentage 96% of reaching, total sugar content 69.71%, and be rich in nutriment and rare elements such as the amino acid of 18 kinds of needed by human and iron, zinc, calcium, palladium, cadmium, chromium.Simultaneously, red date has unique advantage than other fruit fermentation.One, red date is 3～4 times of fruit such as grape, apple because of the fermentable sugar that contains, in addition, functional components such as the polysaccharide in the red date, rutin are further dissolving by fermentation, can improve the Chinese data wine nutritive value, but the research of relevant this respect does not appear in the newspapers as yet.
Hops is the perennial herb trailing plant, contains the bitter principle of Iso Humulon in the barras in the hops, and it gives people's special delicate fragrance and agreeable to the taste bitter taste, can increase the antiseptic power of hops drink, and helps containing the head retention of protein drink.Hops also contains derived essential oil except that main bitter principle, give peculiar hops fragrance.On the other hand hops also have be good for the stomach, the drug effect of calmness, hypnosis, antidiarrheal, sterilization.The hops liquor has good anti-diarrhea effect, antiinflammation.
Find that by open prior art domestic research to red date, hops compound bacteria drink at present is in blank; Domestic great majority research only limits on the processing technology and the research to red jujube polysaccharide of simple red date fermentation drink; Not finding and abroad also on to the research of red date, hops compound bacteria drink, also only is that nutrition, characteristic, the one-tenth to red date, hops grades than Study of Depth mostly.Discussion is high-quality resource combinations such as red date, hops, red date and hops is composited not only to have a red date fragrant and sweet but also have hops delicate fragrance, refrigerant tasty and refreshing, sour and sweet palatability, and sweet part omitted has the little hardship of hops.Two kinds of raw materials of red date and hops become red date hops compound beverage through acetic fermentation with lactic fermentation simultaneously, and not only two kinds of raw materials have good complementarity, and it is significant for the effect of human body to inquire into its functional component.Simultaneously, for improving the restriction of traditional industry of planting forest or fruit tress development to the beverage industries development, can improve the value of resources such as red date, hops again, increase peasant income, the benign development that drives food industries has the important industry meaning.
Summary of the invention
At not seeing relevant red date, hops compound lactobacillus drink on the present domestic and international market, do not see the report of this beverage development yet, simultaneously, at current consumer to the functional demand of drink health-care; The selected primary raw material of the present invention is red date and hops, utilizes biotechnology, develops thus that a kind of not only to have had a red date fragrant and sweet but also have hops delicate fragrance, refrigerant tasty and refreshing, sour-sweet tasty and refreshing lactic acid bacteria green health drink.
Technical scheme of the present invention: the present invention selects for use by the red date of high-quality, hops by after dissolving making beating, what make after allotment more after filtration,, homogeneous, sterilization, the fermentation is sour-sweet tasty and refreshing, the quality exquisiteness, soft tasty and refreshing, color stability is good, viscosity is moderate, in stable condition a kind of red date, hop zymolysis beverage.
The present invention specifically provides a kind of red date, hop zymolysis beverage component, with 100Kg beverage weight is benchmark, by weight percentage, form by the drinking water constant volume of the dried jujube of 4Kg-8Kg, 0.5Kg-2Kg hops particle, 1Kg-4Kg sweetener, 0.1Kg-0.25Kg compound stabilizer, 4-6% composite bacteria and the surplus of moisture 3%-6%.
In red date of the present invention, the hop zymolysis beverage component, dried jujube can be by the bright jujube of 10-40Kg.
The present invention also specifically provides the production method of a kind of red date, hop zymolysis beverage, respectively by selected red date, hops oven dry, pulverizing, mix, soak, pull an oar, dissolve, filter, add the allotment of sweetener and stabilizing agent with drinking water, homogeneous, sterilization, be cooled to suitable inoculation temperature, add lactobacillus plantarum and acetic acid bacteria mixed bacteria and ferment, concrete production stage is as follows:
A, red date are cooked extractant with 60～80% ethanol and are extracted flavones through stoning, oven dry, pulverizing, and extracting temperature is 70～80 ℃, and the reflux extracting liquid rotary evaporation becomes paste standby;
B, with residue and the ratio of water that steps A obtains with 1: 6, in 85 ℃ of water-baths, soak 24h, making beating, standby, reduced sugar was 100-150g/L with the glucose meter during this jujube was starched;
C, with the jujube slurry that steps A obtains, add the water of quality in 2 times in jujube slurry, add 0.1～0.2% pectase enzyme and carry and be controlled at 30～60 ℃ of following water bath with thermostatic control 4h～12h, the lixiviate jujube juice filters afterwards, granularity is controlled between 100 orders～200 orders;
D, with hops particle and water quality than 1: 50～100, be heated to 30～60 ℃ and filter after making its dissolving, granularity is controlled between 100 orders～200 orders;
E, with the jujube juice and the hops juice of above-mentioned steps C and D gained, press jujube juice 10～40%, hops juice 0.5～2%, stabilizing agent 0.1～0.25%, sweetener 1～4% ratio adds in the blending vat, supplies the drinking water constant volume, stirs.By the homogenizer homogeneous, homogenizing temperature is controlled at 55～80 ℃ with this mixed liquor, and homogenization pressure is controlled at 25～40Mpa;
F, sterilization, cooling: the goods of step e gained are adopted sterilization in open kettle, and temperature is controlled between 80～90 ℃, keeps 8～15min minute, and sterilization finishes, and feeds cold water and is cooled to 30～35 ℃;
G, fermentation: 2～3% acetobacters, 2～3% lactobacillus plantarums that insert respectively in the step F resulting product after secondary is cultivated carry out mixed culture fermentation, cultivate 48～72h for 30～35 ℃.
H, mixing: paste flavones 0.2%-0.7% ratio in the steps A is added, mix instantaneous sterilizing.
The leavening that red date of the present invention, hop zymolysis beverage are preferentially selected for use is lactobacillus plantarum and acetic acid bacteria, mixing juice with the red date hops is the ferment base, used culture medium is respectively: slant medium, seed culture medium and fermentation medium, behind one-level cultivation, secondary cultivation, ferment tank, produce the physiological activator to the human body beneficial such as acetic acid, lactic acid, vitamin.Lactobacillus plantarum and acetic acid bacteria can use separately or mix and select for use, adopt mixed bacteria more meaningful to the carrying out of sweat in the inoculation of 4-6% ratio, mixed proportion can be adjusted according to different requirement of consumer in good time between both parts, and the bacterial classification of selecting for use can be made by oneself or obtain by the market purchase.It is specific as follows that the present invention preferably is suitable for the component of culture medium:
Slant medium: adopt the bacterial classification on fresh apple top layer, through multistage screening.Specifically fresh apple is not done cleaning and directly pulls an oar, get the 10g sample then and add in the 100ml basal medium and do four groups respectively, 300C, shaking table 120r/min ventilates, cultivate 48h after, get cultured proliferating liquid dilution and be: 10-3,10-4,10-5.After respectively get 0.2ml and directly be inoculated into CaCO with rubbing method
3In the plating medium, 300C cultivates 72h down.It is bigger to select transparent circle with oese, and the bacterium colony of growing rapidly is in CaCO
3Further cultivation separation and purification on the flat board is stored in cultured bacterial classification in the 40C refrigerator at last.
Seed culture medium: brewer's wort 120Bx, magnesium sulfate 1～2g/L, potassium dihydrogen phosphate 1～2g/L
Fermentation medium: red date Normal juice, hops Normal juice, citric acid 1～2g/L and malic acid 1～2g/L
The level liquid that the present invention adopts is cultivated: bacterial classification acetic acid bacteria, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, ventilate on 25～30 ℃ of shaking tables of acetic acid bacteria and cultivate, and lactobacillus plantarum leaves standstill for 30～37 ℃ cultivates 24～48h;
The secondary Liquid Culture that the present invention adopts: the inoculum concentration with 4～6%, inoculate acetic acid bacteria, lactobacillus plantarum respectively in fermentation medium, ventilate on 25～30 ℃ of shaking tables of acetic acid bacteria and cultivate, lactobacillus plantarum leaves standstill for 30～37 ℃ cultivates 24～48h.
Involved % all by weight percentage among the present invention.
Red date material of the present invention extracts in the flavones process, preferentially selects for use 70% ethanol to cook extractant, and extracting temperature is 75 ℃, extracts 2 times, each 6h.
The present invention will extract the residue that obtains behind the flavones and water with 1: 6 ratio, soak 24h in 85 ℃ of water-baths, making beating, and standby, reduced sugar is 100-150g/L with the glucose meter in this jujube slurry;
In the dissolution filter process of hops particle of the present invention, preferentially adopt hops particle and water quality than 1: 75, be heated to 45 ℃, water bath with thermostatic control 8h filters after making its dissolving, and granularity is controlled between 150 orders, adds 0.2% pectase.
In the allocation process of the present invention, preferentially adopt jujube juice 25%, hops juice 1.2%, stabilizing agent 0.18%, sweetener 2.5% ratio adds in the blending vat, supplies the drinking water constant volume, stirs.
In red date of the present invention, the hop zymolysis beverage homogenizing process, preferentially adopt homogenizing temperature to be controlled at 70 ℃, homogenization pressure is controlled at 35Mpa.
In red date of the present invention, hop zymolysis beverage sterilization, the cooling procedure, preferentially adopt sterilization temperature to be controlled between 85 ℃, keep 12min, the cold water of feeding is cooled to 32 ℃.
Sweetener in red date of the present invention, the hop zymolysis beverage is preferentially selected honey for use, and its overall control is at 0.02%-0.05%.
Red date of the present invention, hop zymolysis beverage process for producing can enrich the product nutritional labeling fully with the further dissolving by fermentation of functional components such as the polysaccharide in the red date, rutin.
The present invention selects the female inflorescence of hops for use, and red date of the present invention, hop zymolysis beverage process for producing can fully come out flavonoids, Humulone (hunmulone), heteronomy humulone A and B, Humulone (cohmulone), lupulones (lupulone), poly-lupulones (adlupulone), myrcene (myrcene), humulene (humulene), linalool, golden hop alcohol, rutin, tannin, the choline extracts active ingredients of the Xanthohumol in the hops.The drug effect of being good for the stomach of hops, calmness, hypnosis, antidiarrheal, sterilization is effectively brought product of the present invention.
The present invention finds simultaneously, adopts technical scheme of the present invention can effectively bring the foam of rich choice of products exquisiteness of the present invention.
In the technical solutions according to the invention, stabilizing agent by xanthans, sodium carboxymethylcellulose, sodium alginate, carragheen is compound or independent use.
In the technical solutions according to the invention; sweetener is preferentially selected honey; its overall control is at 0.02%-0.05%; be somatomedin on the one hand as lactic acid bacteria; because honey has protection liver, ease constipation stomach, hypotensive and prevent effect such as vascular sclerosis, can increase the health-care effect of goods on the other hand.
In the technical solutions according to the invention, take into full account, lactobacillus plantarum known in the art and acetic acid bacteria are widely used in the fermentation fruit and vegetable product, inoculation lactobacillus plantarum and acetic acid bacteria are made the fermentation fruit and vegetable product in garden stuff processing, not only can improve the goods nutritive value, can also help human consumption and absorb, suppress the generation of the growth and breeding and the toxin of undesirable microorganism simultaneously.
For making red date of the present invention, hop zymolysis beverage product reach development requires, the present invention has carried out comprehensive consideration to all kinds of raw materials and technology that each step adopts, optimizes and selects.Wherein: the rational extractive technique of red date raw material flavones and add the angle of striking, both kept the active component of raw material, avoided inhibitory action again to fermentation; Four kinds of selection of stabilizers make having complementary functions of each stabilizing agent or Synergistic, thereby independently solve the insoluble problem of single stable agent.Can shelter or change people's unused local flavor of institute and mouthfeel mutually, optimize the local flavor and the mouthfeel of product.By " addition " or " multiplying each other " effect of compound generation between several emulsion stabilizers, can reduce the addition of every kind of emulsion stabilizer, reduce the cost, reduce side effect, thereby the guarantee consumer's is healthy.Compound its performance that also can make between the emulsion stabilizer is improved, thereby satisfies the requirement of processing technology each side; The present invention adopts enzyme to handle after making beating, has improved crushing juice rate, alleviates the lamination of goods simultaneously; Select 100-200 order granularity, both can reach the standard of filtered juice color and luster and local flavor, guarantee the content of the dietary fiber that its soluble solids and its active component and granular size are moderate again as much as possible; And finally just make the present invention become a kind of have red date, hops delicate fragrance by technology such as homogeneous, sterilization, fermentation mixing, the drink that meets the fermented beverage standard of the stablizing of collection red date, hops and beneficial bacterium three's health-care effect and trophism and one, homogeneous, good taste.
The index of red date of the present invention, hop zymolysis beverage product:
By implementing the concrete technical indicator of the present invention, realize content of the present invention, can reach following beneficial effect.
The present invention makes full use of biotechnology, with red date abundant, integration of drinking and medicinal herbs is raw material, give the quality of finished product uniqueness in conjunction with hops, by control that human body beneficial's microorganism fungus kind and specific zymotechnique are fermented, consumed sugar part in the red date, kept nutritional labeling in the red date, secrete simultaneously can improve immunity of organisms, to human body beneficial's physiological activator, meet the demand psychology of people to alimentary health-care function type drink.
The present invention is by being primary raw material with red date, hops, research red date, hop zymolysis beverage critical process and from the influence of the antipathogenic composition of raw material to zymotechnique, reasonably technology is fully played the effect of active component, optimize red date, hop zymolysis product producing process parameter and prescription, it is as follows that it obtains product index:
The organoleptic indicator: red date, hop zymolysis beverage are purplish red, tissue is evenly fine and smooth, and be sour-sweet tasty and refreshing, and beer flavor and strong jujube perfume (or spice) are arranged.
Physical and chemical index: soluble solid 40-46%, reduced sugar (in glucose meter) 50-70g/L, total acid (with acetometer) 5-7g/L, general flavone content are (with rutin, mg/kg) 〉=5.
The present invention is by with the common combination of high-quality resources such as red date, hops, red date and hops is composited not only to have a red date fragrant and sweet but also have hops delicate fragrance, refrigerant tasty and refreshing, sour and sweet palatability, and sweet part omitted has the little hardship of hops.Red date and two kinds of raw materials of hops are fermented into red date hops compound beverage through lactobacillus plantarum and acetic acid bacteria simultaneously, not only two kinds of raw materials have good complementarity, human body also is improved to the utilization rate of its functional component, trace elements such as necessary amino acid of human body and iron, zinc, calcium can be satisfied, health-care effect such as fill blood can be played again; Both having overcome hops can not eat because of the pained daily people of mouthfeel, the drug effect of being good for the stomach of hops, calmness, hypnosis, antidiarrheal, sterilization is utilized by people, and along with modern life rhythm is accelerated, insomnia, anxiety crowd is increasing, hops are of value to human body component extract use, combine with red date and make fermented type green health drink and become certainty.Can help improving the restriction of traditional industry of planting forest or fruit tress development, can improve the scientific and technological content and the added value of the utilizations of resources such as red date, hops again, increase peasant income, drive the benign development of food industries the beverage industries development.
Description of drawings:
Figure 1 shows that the production method flow process of red date, hop zymolysis beverage product.
The specific embodiment
Below, for embodiment the present invention is described, still, the present invention is not limited to following embodiment.In addition, in following explanation, if no special instructions, be benchmark then by 100Kg beverage weight, % all refers to percentage by weight.
Embodiment 1: the preparation one of red date, hop zymolysis beverage product
Drinking water constant volume by 4% dried jujube, 0.5% hops particle, 1% sweetener, 0.1% compound stabilizer, 4% composite bacteria and surplus is formed.
To not have and go rotten, damage by worms, and meet the red date of processing request, it is standby to clean, drain the back.
1, stoning, oven dry, pulverizing: after the qualified red date oven dry in the above-mentioned steps, ultramicro grinding, standby;
2, extract flavones: with the material in the above-mentioned steps, cook extractant with ethanol (60%), extracting temperature is 70 ℃, extracts 2 times, each 6h, and the reflux extracting liquid rotary evaporation becomes paste, and is standby;
3, soak: with the residue of above-mentioned steps and water ratio, in 85 ℃ of water-baths, soak 24h with 1: 6, standby;
4, making beating: the material crushing and beating in the above-mentioned steps is standby, and reduced sugar is 100g/L with the glucose meter in this jujube slurry
5, enzyme is carried: in above-mentioned steps jujube slurry, add the water of 2 times of jujube slurries of volume, the pectase of adding 0.1% is at 30 ℃ of following water bath with thermostatic control 12h, and the lixiviate jujube juice filters afterwards, and granularity is controlled at 100 orders;
6, the dissolution filter of hops particle: hops particle and water quality be than 1: 50,, be heated to and filter after making its dissolving about 30 ℃, granularity is controlled at 100 orders;
7, the allotment of stabilizing agent: the compound stabilizer after the weighing is mixed, and it is standby that the adding drinking water dissolves in expansion;
8, the filtration of sweetener: the sweetener after the weighing is diluted with drinking water, stir evenly that to filter the back standby;
9, allotment: with the jujube juice of step 5 gained, the hops juice of step 6 gained, the stabilizing agent of step 7 gained, the sweetener of step 8 gained, press jujube juice 10%, hops juice 0.5%, stabilizing agent 0.1%, sweetener 1% ratio adds in the blending vat, supplies the drinking water constant volume, stirs;
10, homogeneous: the mixed liquor that stirs of above-mentioned steps gained is passed through the homogenizer homogeneous, and homogenizing temperature is controlled at 55 ℃, and homogenization pressure is controlled at 25Mpa;
11, sterilization, cooling: the goods of above-mentioned steps gained are adopted sterilization in open kettle, and temperature is controlled at 80 ℃, keeps 15min minute, and sterilization finishes, and feeds cold water and is cooled to 30 ℃;
12, inoculation, fermentation: 2% acetobacter, 2% lactobacillus plantarum that insert respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 48h for 30 ℃.When being 5g/L, total acid (with acetometer) stops fermentation.
13, cooling: the above-mentioned steps material is cooled to 10 ℃.
14, mix: the above-mentioned steps material is added 0.2% paste flavones, stir instantaneous sterilizing.
In inoculation, fermentation step, after other component sterilization, again with its aseptic adding.Concrete steps are as follows:
A, level liquid are cultivated: bacterial classification acetic acid bacteria, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, ventilate on 25 ℃ of shaking tables of acetic acid bacteria and cultivate, and lactobacillus plantarum leaves standstill for 30 ℃ cultivates 24h;
B, secondary Liquid Culture: the inoculum concentration with 4%, inoculate acetic acid bacteria, lactobacillus plantarum respectively in fermentation medium, ventilate on 25 ℃ of shaking tables of acetic acid bacteria and cultivate, lactobacillus plantarum leaves standstill for 30 ℃ cultivates 24h.
Prepare by this production method have red date, hops delicate fragrance, sour-sweet tasty and refreshing, the quality exquisiteness, meet the green health drink of fermented beverage standard uniformly, as follows through detecting index:
The organoleptic indicator: red date, hop zymolysis beverage are purplish red, tissue is evenly fine and smooth, and be sour-sweet tasty and refreshing, and beer flavor and strong jujube perfume (or spice) are arranged.
Physical and chemical index: soluble solid 40%, reduced sugar (in glucose meter) 50g/L, total acid (with acetometer) 5g/L, general flavone content are (with rutin, mg/kg) 〉=4.8.
Embodiment 2: the preparation two of red date, hop zymolysis beverage product
Drinking water constant volume by 6% dried jujube, 1.25% hops particle, 2.5% sweetener, 0.18% compound stabilizer, 5% composite bacteria and surplus is formed.
To not have and go rotten, damage by worms, and meet the red date of processing request, it is standby to clean, drain the back.
1, stoning, oven dry, pulverizing: after the qualified red date oven dry in the above-mentioned steps, ultramicro grinding, standby;
2, extract flavones: with the material in the above-mentioned steps, cook extractant with ethanol (70%), extracting temperature is 75 ℃, extracts 2 times (6h/ time), and the reflux extracting liquid rotary evaporation becomes paste, and is standby;
3, soak: with the residue of above-mentioned steps and water ratio, in 85 ℃ of water-baths, soak 24h with 1: 6, standby;
4, making beating: the material crushing and beating in the above-mentioned steps is standby, and reduced sugar is 125g/L with the glucose meter in this jujube slurry
5, enzyme is carried: in above-mentioned steps jujube slurry, add the water of 2 times of jujube slurries of volume, the pectase of adding 0.2% is at 45 ℃ of following water bath with thermostatic control 8h, and the lixiviate jujube juice filters afterwards, and granularity is controlled at 150 orders;
6, the dissolution filter of hops particle: hops particle and water quality be than 1: 75,, be heated to and filter after making its dissolving about 45 ℃, granularity is controlled at 150 orders;
7, the allotment of stabilizing agent: the compound stabilizer after the weighing is mixed, and it is standby that the adding drinking water dissolves in expansion;
8, the filtration of sweetener: the sweetener after the weighing is diluted with drinking water, stir evenly that to filter the back standby;
9, allotment: with the jujube juice of step 5 gained, the hops juice of step 6 gained, the stabilizing agent of step 7 gained, the sweetener of step 8 gained, press jujube juice 25%, hops juice 1.2%, stabilizing agent 0.18%, sweetener 2.5% ratio adds in the blending vat, supplies the drinking water constant volume, stirs;
10, homogeneous: the mixed liquor that stirs of above-mentioned steps gained is passed through the homogenizer homogeneous, and homogenizing temperature is controlled at 70 ℃, and homogenization pressure is controlled at 35Mpa;
11, sterilization, cooling: the goods of above-mentioned steps gained are adopted sterilization in open kettle, and temperature is controlled between 85 ℃, keeps 12min minute, and sterilization finishes, and feeds cold water and is cooled to 32 ℃;
12, inoculation, fermentation: 2.5% acetobacter, 2.5% lactobacillus plantarum that insert respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 60h for 32 ℃.When being 6g/L, total acid (with acetometer) stops fermentation.
13, cooling: the above-mentioned steps material is cooled to 10 ℃.
14, mix: the above-mentioned steps material is added 0.5% paste flavones, stir instantaneous sterilizing.
Inoculation, in the fermentation step with other component sterilization after, again with its aseptic adding.Concrete steps are as follows:
A, level liquid are cultivated: bacterial classification acetic acid bacteria, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, ventilate on 28 ℃ of shaking tables of acetic acid bacteria and cultivate, and lactobacillus plantarum leaves standstill for 34 ℃ cultivates 36h;
B, secondary Liquid Culture: the inoculum concentration with 5%, inoculate acetic acid bacteria, lactobacillus plantarum respectively in fermentation medium, ventilate on 28 ℃ of shaking tables of acetic acid bacteria and cultivate, lactobacillus plantarum leaves standstill for 34 ℃ cultivates 36h.
Prepare by this production method have red date, hops delicate fragrance, sour-sweet tasty and refreshing, the quality exquisiteness, meet the green health drink of fermented beverage standard uniformly, as follows through detecting index:
The organoleptic indicator: red date, hop zymolysis beverage are purplish red, tissue is evenly fine and smooth, and be sour-sweet tasty and refreshing, and beer flavor and strong jujube perfume (or spice) are arranged.
Physical and chemical index: soluble solid 4 6%, reduced sugar (in glucose meter) 70g/L, total acid (with acetometer) 7g/L, general flavone content are (with rutin, mg/kg) 〉=5.
Embodiment 3: the preparation three of red date, hop zymolysis beverage product
Drinking water constant volume by 8% dried jujube, 2% hops particle, 4% sweetener, 0.25% compound stabilizer, 6% composite bacteria and surplus is formed.
To not have and go rotten, damage by worms, and meet the red date of processing request, it is standby to clean, drain the back.
1, stoning, oven dry, pulverizing: after the qualified red date oven dry in the above-mentioned steps, ultramicro grinding, standby;
2, extract flavones: with the material in the above-mentioned steps, cook extractant with ethanol (80%), extracting temperature is 80 ℃, extracts 2 times (6h/ time), and the reflux extracting liquid rotary evaporation becomes paste, and is standby;
3, soak: with the residue of above-mentioned steps and water ratio, in 85 ℃ of water-baths, soak 24h with 1: 6, standby;
4, making beating: the material crushing and beating in the above-mentioned steps is standby, and reduced sugar is 150g/L with the glucose meter in this jujube slurry
5, enzyme is carried: in above-mentioned steps jujube slurry, add the water of 2 times of jujube slurries of volume, the pectase of adding 0.1% is at 60 ℃ of following water bath with thermostatic control 4h, and the lixiviate jujube juice filters afterwards, and granularity is controlled at 200 orders;
6, the dissolution filter of hops particle: hops particle and water quality be than 1: 100, is heated to filter after making its dissolving about 60 ℃, and granularity is controlled at 200 orders;
7, the allotment of stabilizing agent: the compound stabilizer after the weighing is mixed, and it is standby that the adding drinking water dissolves in expansion;
8, the filtration of sweetener: the sweetener after the weighing is diluted with drinking water, stir evenly that to filter the back standby;
9, allotment: with the jujube juice of step 5 gained, the hops juice of step 6 gained, the stabilizing agent of step 7 gained, the sweetener of step 8 gained, press jujube juice 40%, hops juice 2%, stabilizing agent 0.25%, sweetener 4% ratio adds in the blending vat, supplies the drinking water constant volume, stirs;
10, homogeneous: the mixed liquor that stirs of above-mentioned steps gained is passed through the homogenizer homogeneous, and homogenizing temperature is controlled at 80 ℃, and homogenization pressure is controlled at 40Mpa;
11, sterilization, cooling: the goods of above-mentioned steps gained are adopted sterilization in open kettle, and temperature is controlled between 90 ℃, keeps 8min minute, and sterilization finishes, and feeds cold water and is cooled to about 35 ℃;
12, inoculation, fermentation: 3% acetobacter, 3% lactobacillus plantarum that insert respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 72h for 35 ℃.When being 7g/L, total acid (with acetometer) stops fermentation.
13, cooling: the above-mentioned steps material is cooled to 10 ℃.
14, mix: the above-mentioned steps material is added 0.7% paste flavones, stir instantaneous sterilizing.
Inoculation, in the fermentation step with other component sterilization after, again with its aseptic adding.Concrete steps are as follows:
A, level liquid are cultivated: bacterial classification acetic acid bacteria, the lactobacillus plantarum that will be stored in the inclined-plane are inoculated in respectively in the seed culture medium, ventilate on 30 ℃ of shaking tables of acetic acid bacteria and cultivate, and lactobacillus plantarum leaves standstill for 37 ℃ cultivates 48h;
B, level Liquid Culture: the inoculum concentration with 6%, inoculate acetic acid bacteria, lactobacillus plantarum respectively in fermentation medium, ventilate on 30 ℃ of shaking tables of acetic acid bacteria and cultivate, lactobacillus plantarum leaves standstill for 37 ℃ cultivates 48h.
Prepare by this production method have red date, hops delicate fragrance, sour-sweet tasty and refreshing, the quality exquisiteness, meet the green health drink of fermented beverage standard uniformly, as follows through detecting index:
The organoleptic indicator: red date, hop zymolysis beverage are purplish red, tissue is evenly fine and smooth, and be sour-sweet tasty and refreshing, and beer flavor and strong jujube perfume (or spice) are arranged.
Physical and chemical index: soluble solid 43%, reduced sugar (in glucose meter) 60g/L, total acid (with acetometer) 6g/L, general flavone content are (with rutin, mg/kg) 〉=4.5.
Raw materials used and processing equipment needed thereby is sell goods in the market in the present invention prescription; Be convenient to implement; Can process other woods fruit fermented beverage goods of series such as red date or hops according to the different demands of consumer simultaneously.
Claims (9)
1. a red date, hop zymolysis beverage, it is characterized in that, with 100Kg beverage weight is benchmark, by weight percentage, form by the drinking water constant volume of the dried jujube of 4Kg～8Kg, 0.5Kg～2Kg hops particle, 1Kg～4Kg sweetener, 0.1Kg～0.25Kg compound stabilizer, 4～6% composite bacterias and the surplus of moisture 3%-6%.
2. red date as claimed in claim 1, hop zymolysis beverage is characterized in that sweetener is preferentially selected honey for use in red date, the hop zymolysis beverage, and by weight percentage, its overall control is 0.02%～0.05%.
3. red date as claimed in claim 1, hop zymolysis beverage is characterized in that, in red date, the hop zymolysis beverage in the preferential xanthans of stabilizing agent, sodium carboxymethylcellulose, sodium alginate, carragheen is compound or independent use.
4. the production method of the described red date of claim 1, hop zymolysis beverage, respectively by selected red date, hops oven dry, pulverizing, mix, soak, pull an oar, dissolve, filter, add the allotment of sweetener and stabilizing agent with drinking water, homogeneous, sterilization, be cooled to suitable inoculation temperature, adding lactobacillus plantarum and acetic acid bacteria ferments, it is characterized in that following production method step:
A, red date are cooked extractant with 60～80% ethanol and are extracted flavones through stoning, oven dry, pulverizing, and extracting temperature is 70～80 ℃, and the reflux extracting liquid rotary evaporation becomes paste standby;
B, with residue and the ratio of water that steps A obtains with 1: 6, in 85 ℃ of water-baths, soak 24h, making beating, standby, reduced sugar was 100-150g/L with the glucose meter during this jujube was starched;
C, with the jujube slurry that steps A obtains, by weight percentage, add the water of quality in 2 times in jujube slurry, the pectase enzyme of adding 0.1～0.2% is carried and is controlled at 30～60 ℃ of following water bath with thermostatic control 4h～12h, the lixiviate jujube juice filters afterwards, and granularity is controlled between 100 orders～200 orders;
D, with hops particle and water quality than 1: 50～100, be heated to 30～60 ℃ and filter after making its dissolving, granularity is controlled between 100 orders～200 orders;
E, with the jujube juice and the hops juice of above-mentioned steps C and D gained, by weight percentage, jujube juice 10～40%, hops juice 0.5～2%, stabilizing agent 0.1～0.25%, sweetener 1～4% ratio adds in the blending vat, supply the drinking water constant volume, stir, this mixed liquor is passed through the homogenizer homogeneous, homogenizing temperature is controlled at 55～80 ℃, and homogenization pressure is controlled at 25～40Mpa;
F, the goods of step e gained are adopted sterilization in open kettle, temperature is controlled between 80～90 ℃, keeps 8～15min minute, and sterilization finishes, and feeding cold water is cooled to 30～35 ℃;
G, with after inserting secondary in the step F resulting product respectively and cultivating by weight percentage, add 2～3% acetobacters, 2～3% lactobacillus plantarums carry out mixed culture fermentation, cultivate 48～72h for 30～35 ℃;
H, mixing: by weight percentage, paste flavones 0.2%-0.7% ratio in the steps A is added, mix instantaneous sterilizing.
5. the production method of red date as claimed in claim 4, hop zymolysis beverage is characterized in that, the red date material extracts in the flavones process, preferentially selects for use 70% ethanol to cook extractant, and extracting temperature is 75 ℃, extracts 2 times, each 6h.
6. the production method of red date as claimed in claim 4, hop zymolysis beverage, it is characterized in that, in the dissolution filter process of hops particle, preferentially adopt hops particle and water quality, be heated to 45 ℃ and filter after making its dissolving than 1: 75, granularity is controlled between 150 orders, the jujube slurry is 1: 2 with water with mass ratio, adds 0.2% pectase, adds the paste flavones, by weight percentage, its overall control is 0.5%.
7. the production method of red date as claimed in claim 4, hop zymolysis beverage is characterized in that, in homogenizing process, preferentially adopts homogenizing temperature to be controlled at 70 ℃, and homogenization pressure is controlled at 35Mpa.
8. the production method of red date as claimed in claim 4, hop zymolysis beverage is characterized in that, in sterilization, cooling procedure, preferentially adopts sterilization temperature to be controlled between 85 ℃, feeds cold water behind the maintenance 12min and is cooled to 32 ℃.
9. the production method of red date as claimed in claim 4, hop zymolysis beverage is characterized in that, during the fermentation, 2.5% acetobacter, 2.5% lactobacillus plantarum that insert respectively after secondary is cultivated carry out mixed culture fermentation, cultivate 60h for 32 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
| CN104263571A (en) * | 2014-09-25 | 2015-01-07 | 齐鲁工业大学 | Red jujube and goat milk beer and preparation process of red jujube and goat milk beer |
| CN105176858A (en) * | 2015-06-17 | 2015-12-23 | 华南农业大学 | Lactobacillus acidophilus and Acetobacter mixing fermentation method |
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- 2007-11-09 CN CNA2007101800269A patent/CN101156705A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
| CN102108327B (en) * | 2010-09-30 | 2012-10-24 | 山西悦卜林创业投资有限公司 | Date wine and production method |
| CN104263571A (en) * | 2014-09-25 | 2015-01-07 | 齐鲁工业大学 | Red jujube and goat milk beer and preparation process of red jujube and goat milk beer |
| CN104263571B (en) * | 2014-09-25 | 2016-05-11 | 齐鲁工业大学 | A kind of red date sheep milk beer and preparation technology thereof |
| CN105176858A (en) * | 2015-06-17 | 2015-12-23 | 华南农业大学 | Lactobacillus acidophilus and Acetobacter mixing fermentation method |
| CN105176858B (en) * | 2015-06-17 | 2018-09-18 | 华南农业大学 | A kind of method of Lactobacillus acidophilus and acetobacter mixed fermentation |
| CN106333109A (en) * | 2016-10-12 | 2017-01-18 | 盛扬 | Method for utilizing fresh jujube fermentation to prepare pig feed |
| CN106333109B (en) * | 2016-10-12 | 2020-01-17 | 盛清凯 | Method for preparing live pig feed by fermenting fresh jujubes |
| CN108967546A (en) * | 2018-07-26 | 2018-12-11 | 大连民族大学 | A kind of cherry-flavored fermented bean drink drink |
| CN112666047A (en) * | 2021-01-14 | 2021-04-16 | 新疆大学 | Liquid viscosity detection method |
| CN114868901A (en) * | 2022-04-07 | 2022-08-09 | 江苏恒顺醋业股份有限公司 | Hop soy sauce and brewing process thereof |
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