CN101664213B - Preparation method of enzymolysis vegetable juice beverage - Google Patents
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- 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
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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
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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, and has 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 better peculiar smell 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 again polydextrose, has the physiological functions such as the micro ecology of gastrointestinal tract of adjustment environment, defaecation, prevention of intestinal tract disease.
For this reason, people expect a kind ofly not only not had special peculiar smell but also can keep as much as possible nutritional labeling, particularly contain the appearance of the juice beverage of more water-soluble dietary fiber; Simultaneously, people expect that also production cycle of above-mentioned beverage is shorter, energy consumption is lower.
Summary of the invention
The object of the present invention is to provide a kind of preparation method who contains more water-soluble dietary fiber, good mouthfeel balanced in nutrition, the production cycle is shorter and energy consumption is lower enzymolysis vegetable juice beverage.
The preparation method of enzymolysis vegetable juice beverage of the present invention, the 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 are through sizing mixing, obtaining mash behind gelatinization, liquefaction, saccharification and the degumming process; 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 be down 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 down to 45 ℃, above-mentioned saccharification product is transferred to pH4.0 with citric acid, add again pectase, be incubated 2 hours, then add pure honey, 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 polydextrose etc.
Sweetener is selected from HFCS etc.
Acid is selected from citric acid, malic acid etc.
Essence is selected the essence of the fruits and vegetables smells such as water miscible lemon extract, flavoring apple essence.
Antioxidant is selected from vitamin C etc.
Enzymolysis vegetable juice beverage of the present invention, wherein contain following nutrition in every 100ml beverage: take the total reducing sugar of glucose meter as 3～4g, iron as 0.16～0.24mg, sodium as 2.0～5.5mg, calcium as 2.1～2.4mg, vitamin C as 8～10mg, vitamin B1 as 0.01～0.02mg, vitamin B2 as 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 Energy Intensity Reduction approximately 40%, shorten approximately 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, then mix in mixer by following weight, 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
Above three routine mixture of powders enter respectively following identical technological process:
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 down 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 down to 45 ℃, above-mentioned saccharification product is transferred to pH4.0 with citric acid, add again the 0.2kg pectase, be incubated 2 hours, then add the pure honey of 0.8kg, 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;
Then dilute this stoste with pure water, 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 is wanted so that 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 the 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 of 5 people.Criterion: 1, free from extraneous odour, 1 minute; 2, slight peculiar smell, 2 minutes; 3, can tolerate 3 minutes; 4, serious peculiar smell also can not be stood 4 minutes.Take total points low as mouthfeel 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 (6)
1. the preparation method of an enzymolysis vegetable juice beverage, the 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 are through sizing mixing, obtaining mash behind gelatinization, liquefaction, saccharification and the degumming process; Filter mash, obtain enzymolysis vegetables stoste;
C, with the allotment of pure water, edible additive after obtain juice beverage;
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 be down 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 down to 45 ℃ transfers to pH4.0 with above-mentioned saccharification product with citric acid, adds pectase again, is incubated 2 hours, then adds pure honey, this saccharification product come unstuck in 3 hours in 45 ℃ of insulations again.
2. the preparation method of enzymolysis vegetable juice beverage as claimed in claim 1, described vegetable powder mixture contains pumpkin powder, wild cabbage powder, yam powder, burdock powder, corn flour, tomato meal, carrot meal, kohlrabi powder.
3. the preparation method of enzymolysis vegetable juice beverage as claimed in claim 2, 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.
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: 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.
5. 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.
6. the preparation method of enzymolysis vegetable juice beverage as claimed in claim 5 is characterized in that, described sweetener is HFCS, and described acid is citric acid, and described thickener is polydextrose, and described essence is lemon extract, and described antioxidant is vitamin C.
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| CN102715607B (en) * | 2012-07-17 | 2013-06-05 | 安徽燕之坊食品有限公司 | Composite corn juice and processing method thereof |
| CN104544442B (en) * | 2015-01-19 | 2017-01-11 | 中国食品发酵工业研究院 | Blueberry fermented product and preparation method thereof |
| CN104544443B (en) * | 2015-01-19 | 2017-02-22 | 中国食品发酵工业研究院 | Burdock 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 |
Citations (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 |
| CN1330895A (en) * | 2000-06-28 | 2002-01-16 | 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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Patent Citations (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 |
| CN1330895A (en) * | 2000-06-28 | 2002-01-16 | 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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| Title |
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| 杨玉玲.酶技术在果菜汁饮料生产中的应用.《冷饮与速冻食品工业》.1998,(第3期),第14-16页. * |
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| CN101664213A (en) | 2010-03-10 |
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