CN101664213A - Preparation method of enzymolysis vegetable juice beverage - Google Patents
Preparation method of enzymolysis vegetable juice beverage Download PDFInfo
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- CN101664213A CN101664213A CN200910180247A CN200910180247A CN101664213A CN 101664213 A CN101664213 A CN 101664213A CN 200910180247 A CN200910180247 A CN 200910180247A CN 200910180247 A CN200910180247 A CN 200910180247A CN 101664213 A CN101664213 A CN 101664213A
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- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 65
- 235000013311 vegetables Nutrition 0.000 claims abstract description 22
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- 238000000034 method Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 18
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- 239000002002 slurry Substances 0.000 claims description 12
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 10
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- 241000227653 Lycopersicon Species 0.000 claims description 9
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 6
- 229920001100 Polydextrose Polymers 0.000 claims description 5
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- 235000003599 food sweetener Nutrition 0.000 claims description 4
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- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000002562 thickening agent Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
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- 229910052708 sodium Inorganic materials 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of enzymolysis vegetable juice beverage. The main raw materials of the enzymolysis vegetable juice beverage are as follows: pumpkin powder, cabbage powder,sweet potato powder, burdock powder, corn powder, tomato powder, carrot powder and kohlrabi powder. The preparation method comprises the steps of: preparing vegetable basic liquid by means of the enzymolysis; and blending with purified water and food additive. The vegetable beverage prepared by the method has no specific peculiar smell, has balanced nutrition, has more soluble dietary fiber, andhas shorter work time and lower energy consumption than the preparation method of the vegetable juice by means of zymotechnics.
Description
Technical field
The present invention relates to a kind of preparation method of juice beverage, especially the preparation method of the juice beverage that makes of enzyme solution.
Background technology
In order to remove the living vegetables peculiar smell in the juice beverage of producing by the fresh vegetables juice press method, Chinese patent CN1324582A discloses a kind of juice beverage of removing peculiar smell better that makes with fermentation method.Though this method has been removed peculiar smell, the production cycle is long, energy consumption content higher, water-soluble dietary fiber is lower.
Water-soluble dietary fiber claims polydextrose again, has physiological functions such as the micro ecology of gastrointestinal tract of adjustment environment, defaecation, prevention intestines problem.
For this reason, people expect a kind ofly not only not had special peculiar smell but also can keep nutritional labeling as much as possible, particularly contain the appearance of the juice beverage of more water-soluble dietary fiber; Simultaneously, people's production cycle of also expecting above-mentioned beverage is short, energy consumption is lower.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who contains the short and enzymolysis vegetable juice beverage that energy consumption is lower of more water-soluble dietary fiber, good mouthfeel balanced in nutrition, production cycle.
The preparation method of enzymolysis vegetable juice beverage of the present invention, this method comprises the steps:
A, the vegetable powder that multiple drying dehydration is got mix the dried vegetable powder mixture of formation;
B, said mixture through size mixing, gelatinization, liquefaction, saccharification and coming unstuck obtain mash after handling; Filter mash, obtain enzymolysis vegetables stoste;
C, with the allotment of pure water, edible additive after obtain juice beverage.
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein size mixing for: the vegetable powder mixture is placed fermentation tank, adds pure water this mixture is made slurry; Wherein gelatinization is incubated 20 minutes and makes this slurry gelatinization for fermentation jar temperature is risen to 95 ℃; Wherein liquefaction is for adding CaCl
2, use NaHCO
3Or NaOH transfers to pH6.0 with this gelatinization slurry, adds AMS, makes this gelatinization slurry liquefaction in 20 minutes in 95 ℃ of insulations again; Wherein saccharification is for to reduce to 55 ℃ with fermentation jar temperature, adds cellulase, be incubated 2 hours, with citric acid this liquefaction products is transferred to pH4.2 again after, add glucoamylase, be incubated 3 hours in 55 ℃, so that this liquefaction products saccharification; Wherein come unstuck for above-mentioned fermentation jar temperature is reduced to 45 ℃, above-mentioned saccharification product is transferred to pH4.0 with citric acid, add pectase again, be incubated 2 hours, add pure honey then, this saccharification product was come unstuck in 3 hours in 45 ℃ of insulations again.
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein the vegetable powder mixture contains pumpkin powder, wild cabbage powder, yam powder, burdock powder, corn flour, tomato meal, carrot meal, kohlrabi powder.
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein the proportioning of mixture is counted by weight:
Pumpkin powder: 2-4 wild cabbage powder: 2-5 yam powder: 3-5 burdock powder: 0.5-1.0
Corn flour: 75-80 tomato meal: 0.2-0.5 carrot meal: 3-5 kohlrabi powder 2-5
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein the proportioning of mixture is counted by weight:
Pumpkin powder: 3 wild cabbage powder: 3.8 yam powder: 4 burdock powders: 1
Corn flour: 80 tomato meals: 0.2 carrot meal: 4 kohlrabi powder: 4
The preparation method of enzymolysis vegetable juice beverage of the present invention, wherein edible additive comprises sweetener, thickener, acid, antioxidant, essence.
Thickener is a polydextrose etc.
Sweetener is selected from HFCS etc.
Acid is selected from citric acid, malic acid etc.
Essence is selected the essence of fruits and vegetables smells such as water miscible lemon extract, flavoring apple essence for use.
Antioxidant is selected from vitamin C etc.
Enzymolysis vegetable juice beverage of the present invention, contain following nutrition in wherein every 100ml beverage: the total reducing sugar with glucose meter is that 3～4g, iron are that 0.16～0.24mg, sodium are that 2.0～5.5mg, calcium are that 2.1～2.4mg, vitamin C are that 8～10mg, vitamin B1 are that 0.01～0.02mg, vitamin B2 are 0.01～0.02mg, bata-carotene 0.06～0.1 μ g.
Enzymolysis vegetable juice beverage preparation method's of the present invention beneficial effect is: the beverage that makes does not have specific peculiar smell, and water-soluble dietary fiber is more.This method is compared with fermentation vegetable juice beverage (Chinese patent CN1324582A), is making from sizing mixing in the flow process of vegetables stoste, and that energy consumption reduces is about 40%, shorten about 70% man-hour.Following experimental example further specifies beneficial effect of the present invention.
The specific embodiment
The good fresh vegetables of mouthfeel through dehydrating processing is made dried dish powder, mix in mixer by following weight then, thereby make many kinds of mixtures of doing Vegetable powder of 100kg;
Embodiment 1
Pumpkin powder: 2.3kg wild cabbage powder: 4.3kg yam powder: 4.3kg burdock powder: 0.6kg
Corn flour: 79.5kg tomato meal: 0.2kg carrot meal: 4.3kg kohlrabi powder: 4.5kg
Embodiment 2
Pumpkin powder: 3.8kg wild cabbage powder: 4.8kg yam powder: 4.8kg burdock powder: 0.9kg
Corn flour: 75.5kg tomato meal: 0.6kg carrot meal: 4.8kg kohlrabi powder: 4.8kg
Embodiment 3
Pumpkin powder: 3kg wild cabbage powder: 3.8kg yam powder: 4kg burdock powder: 1kg
Corn flour: 80kg tomato meal: 0.2kg carrot meal: 4kg kohlrabi powder: 4kg
More than three routine mixture of powders enter following identical technological process respectively:
Mixture of powders is placed fermentation tank, add the 500kg pure water this mixture is made slurry;
Fermentation jar temperature is risen to 95 ℃, be incubated 20 minutes and make this slurry gelatinization;
The CaCl that adds 0.2kg
2, use NaHCO
3Or NaOH transfers to pH6.0 with this gelatinization slurry, adds the AMS of 0.1kg, makes this gelatinization slurry liquefaction in 20 minutes in 95 ℃ of insulations again;
Fermentation jar temperature is reduced to 55 ℃, adds the 0.3kg cellulase, be incubated 2 hours, with citric acid this liquefaction products is transferred to pH4.2 again after, add the 0.3kg glucoamylase, be incubated 3 hours in 55 ℃, so that this liquefaction products saccharification;
Fermentation jar temperature is reduced to 45 ℃, above-mentioned saccharification product is transferred to pH4.0 with citric acid, add the 0.2kg pectase again, be incubated 2 hours, add the pure honey of 0.8kg then, this saccharification product was come unstuck in 3 hours in 45 ℃ of insulations again;
Behind the enzyme that goes out (100 ℃ * 10 minutes), obtain a kind of enzymolysis mash, filter this enzymolysis mash and obtain its clear filtrate, be i.e. enzymolysis vegetables stoste;
Dilute this stoste with pure water then, again with HFCS, polydextrose, citric acid, lemon extract, ascorbic pure aqueous solution, menu cost invention enzymolysis vegetable juice beverage.
The consumption of this enzymolysis vegetables stoste and aforementioned edible additive will make and contain (g) in the enzymolysis vegetable juice beverage of the present invention of 500ml:
42 type HFCSs 26
Enzymolysis vegetables stoste (during 14 ° of Brix) 30
Polydextrose 2
Citric acid 0.175
Lemon extract 0.35
Vc??????????????????????????????0.04
The pure water of surplus
The nutritional labeling of the vegetable beverage of present embodiment sees the following form 1:
Nutrient composition content in the every 100ml vegetable beverage of table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Total reducing sugar (pressing glucose meter) | ??3.79g | ??3.88g | ??4.12g |
| Iron | ??0.16mg | ??0.15mg | ??0.14mg |
| Sodium | ??2.1mg | ??2.3mg | ??2.2mg |
| Calcium | ??2.1mg | ??2.2mg | ??2.1mg |
| Vitamin C | ??9.2mg | ??10.3mg | ??9.5mg |
| Vitamin B1 | ??0.02mg | ??0.01mg | ??0.01mg |
| Vitamin B2 | ??0.01mg | ??0.02mg | ??0.01mg |
| Bata-carotene | ??0.08μg | ??0.1μg | ??0.08μg |
Following experimental example further specifies the beneficial effect of the embodiment of the invention:
The sensory test of experimental example 1 juice beverage of the present invention
Get the enzymolysis vegetable juice beverage of embodiment 1, as test sample; Get fermentation vegetable juice beverage (pressing embodiment preparation among the Chinese patent CN1324582A), in contrast product.Experimenter's number 10 people are divided into 2 groups, i.e. control group and for examination group, every group 5 people.Criterion: 1, free from extraneous odour, 1 minute; 2, slight peculiar smell, 2 minutes; 3, can tolerate 3 fens; 4, serious peculiar smell also can not be stood 4 fens.Low with total points is that mouthfeel is good.Test result such as following table 2:
Table 2 sensory test result
The control group total points is 6 minutes as a result, is 6 minutes for examination group total points, shows that two groups mouthfeel is suitable.
The mensuration of the water-soluble dietary fiber of experimental example 2 enzymolysis vegetable juice beverages of the present invention
To the fermentation vegetable juice beverage sample of embodiment of the invention 1-3 and identical inventory (by embodiment preparation among the Chinese patent CN1324582A) carry out the mensuration of water-soluble dietary fiber, the results are shown in following table 3 (unit: g/100ml):
Table 3 water-soluble dietary fiber measurement result
| Fermentation vegetable juice beverage | Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Measure for the first time | ??0.1 | ??0.6 | ??0.6 | ??0.7 |
| Measure for the second time | ??0.2 | ??0.7 | ??0.7 | ??0.7 |
| Measure for the third time | ??0.2 | ??0.7 | ??0.7 | ??0.7 |
| Measure for the 4th time | ??0.1 | ??0.7 | ??0.6 | ??0.6 |
| Measure for the 5th time | ??0.1 | ??0.6 | ??0.6 | ??0.7 |
| Mean value | ??0.14 | ??0.66 | ??0.64 | ??0.68 |
As seen from the experiment, water-soluble dietary fiber content is equivalent to more than four times of fermentation vegetable juice beverage in the juice beverage of the present invention.
Claims (7)
1, a kind of preparation method of enzymolysis vegetable juice beverage, this method comprises the steps:
A, the vegetable powder that multiple drying dehydration is got mix the dried vegetable powder mixture of formation;
B, said mixture through size mixing, gelatinization, liquefaction, saccharification and coming unstuck obtain mash after handling; Filter mash, obtain enzymolysis vegetables stoste;
C, with the allotment of pure water, edible additive after obtain juice beverage.
2, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 1 is characterized in that, described size mixing for: the vegetable powder mixture is placed fermentation tank, adds pure water this mixture is made slurry; Described gelatinization is incubated 20 minutes and makes this slurry gelatinization for fermentation jar temperature is risen to 95 ℃; Described liquefaction is for adding CaCl
2, use NaHCO
3Or NaOH transfers to pH6.0 with this gelatinization slurry, adds AMS, makes this gelatinization slurry liquefaction in 20 minutes in 95 ℃ of insulations again; Described saccharification is for to reduce to 55 ℃ with fermentation jar temperature, adds cellulase, be incubated 2 hours, with citric acid this liquefaction products is transferred to pH4.2 again after, add glucoamylase, be incubated 3 hours in 55 ℃, so that this liquefaction products saccharification; Described coming unstuck for above-mentioned fermentation jar temperature is reduced to 45 ℃ transfers to pH4.0 with above-mentioned saccharification product with citric acid, adds pectase again, is incubated 2 hours, adds pure honey then, this saccharification product come unstuck in 3 hours in 45 ℃ of insulations again.
3, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 1 or 2, described vegetable powder mixture contains pumpkin powder, wild cabbage powder, yam powder, burdock powder, corn flour, tomato meal, carrot meal, kohlrabi powder.
4, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 3, the proportioning of described mixture is counted by weight:
Pumpkin powder: 2-4 wild cabbage powder: 2-5 yam powder: 3-5 burdock powder: 0.5-1.0
Corn flour: 75-80 tomato meal: 0.2-0.5 carrot meal: 3-5 kohlrabi powder 2-5
5, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 4, the proportioning of described mixture is counted by weight:
Pumpkin powder: 3 wild cabbage powder: 3.8 yam powder: 4 burdock powders: 1
Corn flour: 80 tomato meals: 0.2 carrot meal: 4 kohlrabi powder: 4
6, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 1 is characterized in that, described edible additive comprises sweetener, thickener, acid, antioxidant, essence.
7, the preparation method of enzymolysis vegetable juice beverage as claimed in claim 6 is characterized in that, described sweetener is a HFCS, and described acid is a citric acid, and described thickener is a polydextrose, and described essence is lemon extract, and described antioxidant is a vitamin C.
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| CN102715607A (en) * | 2012-07-17 | 2012-10-10 | 安徽燕之坊食品有限公司 | Composite corn juice and processing method thereof |
| CN104544443A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Burdock fermented product and preparation method thereof |
| CN104544442A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Blueberry fermented product and preparation method thereof |
| CN107912662A (en) * | 2017-10-16 | 2018-04-17 | 广西农业职业技术学院 | A kind of pumpkin Chinese yam composite beverage and preparation method thereof |
| CN113201564A (en) * | 2021-06-10 | 2021-08-03 | 内蒙古大学 | Method for saccharifying cyperus esculentus dregs |
| CN114098058A (en) * | 2021-11-04 | 2022-03-01 | 广东恒懋生物农业科技有限公司 | Corn-containing fermented composition and preparation method thereof |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104065A (en) * | 1994-07-30 | 1995-06-28 | 中华柔娜日用化工公司 | Vegetable cleared-juice drink and its preduction technology |
| CN1324582A (en) * | 2000-05-23 | 2001-12-05 | 大地通(北京)食品有限公司 | Fermented vegetable juice beverage and its production process |
| CN1119951C (en) * | 2000-06-28 | 2003-09-03 | 福建德冠天然食品有限公司 | Prcess for preparing canned hot vegetable juice |
| CN101341995A (en) * | 2008-08-26 | 2009-01-14 | 上海应用技术学院 | Preparation method for lactobacillus fermentation vegetable juice beverage |
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2009
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| CN104544443A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Burdock fermented product and preparation method thereof |
| CN104544442A (en) * | 2015-01-19 | 2015-04-29 | 中国食品发酵工业研究院 | Blueberry fermented product and preparation method thereof |
| CN107912662A (en) * | 2017-10-16 | 2018-04-17 | 广西农业职业技术学院 | A kind of pumpkin Chinese yam composite beverage and preparation method thereof |
| CN113201564A (en) * | 2021-06-10 | 2021-08-03 | 内蒙古大学 | Method for saccharifying cyperus esculentus dregs |
| CN114098058A (en) * | 2021-11-04 | 2022-03-01 | 广东恒懋生物农业科技有限公司 | Corn-containing fermented composition and preparation method thereof |
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