CN101720955A - Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice - Google Patents
Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice Download PDFInfo
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- CN101720955A CN101720955A CN200910198535A CN200910198535A CN101720955A CN 101720955 A CN101720955 A CN 101720955A CN 200910198535 A CN200910198535 A CN 200910198535A CN 200910198535 A CN200910198535 A CN 200910198535A CN 101720955 A CN101720955 A CN 101720955A
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Abstract
The invention relates to a method for fermenting and preparing a beverage by adopting concentrated fruit and vegetable juice, comprising the following steps of: (1) selecting concentrated fruit juice or vegetable juice as a fermentation substrate; (2) regulating the pH value of the fermentation substrate; (3) sterilizing at 95 DEG C for 60 seconds by using a sheet bar; (4) cooling to 43 DEG C through heat exchange; (5) implanting strains in a heat-preservation tank and then fermenting at the temperature of 43+/-2 DEG C for 2 to 48 hours; and (6) storing. Single or mixed concentrated fruit juice or concentrated vegetable juice as a finished product is adopted in the method so that the supply, the quality and the market supply of raw materials are stable and mature, and therefore, the method can avoid the problems of the supply and the storage of fresh vegetables and fruits.
Description
Technical field
The present invention relates to the food and drink production field, be specifically related to a kind of method and system thereof that Juice ferments and prepares fruit drink that concentrate that adopt.
Background technology
Existing a lot of beverage made of fruits or vegetables, and the fruits and vegetables dairy products etc., all to use fruit juice or vegetable juice as additive, but prior art all is to adopt fresh fruit or vegetables at first to select materials, processing breaks into jam then or vegetable sauce ferments, and further is processed into additive again, with the production juice drinks, or fruits and vegetables mixing drink.
But above-mentioned technology, there is following drawback: at first, supply of raw material is subjected to seasonal effect bigger, along with seasonal variations, the cost of the purchasing of raw materials will constantly change, and for raw material, fresh fruit for example, fresh vegetables etc. all are difficult for storing, and store if desired, just need pay more a lot of costs; Secondly, for raw-material processing, need the technology of more complicated, and need fixed assets such as many equipment and factory building, this just needs more input.At last, the Juice resource that can process and use in same place is limited really, concentrates Juice without any restriction and use, and whole world Juice Anywhere can use in this locality.
Above restriction, it is very inconvenient producing for enterprise.
Summary of the invention
The invention provides a kind of method that concentrates Juice fermenting and preparing beverage additive that adopts, be subjected to seasonal effect bigger to solve prior art production fruits and vegetables drink raw material, the cost problem of higher.
For achieving the above object, the present invention has adopted following technical scheme:
A kind of employing concentrates the method that Juice carries out fermenting and preparing beverage, may further comprise the steps: (1). choose inspissated juice or enriching vegetable juice as fermentation substrate; (2). regulate the pH value of fermentation substrate; (3). under 90～100 ℃ of conditions, fermentation substrate is carried out the plate sterilization, continued for 60 seconds; (4). heat exchange is cooled to 43 ℃; (5). in the insulation jar, insert bacterial classification, in 43 ℃ ± 2 ℃ temperature range, fermented 2-48 hour; (6). store.
According to the method for preferred embodiment of the present invention, described inspissated juice is at least a fruit juice.
According to the method for preferred embodiment of the present invention, described enriching vegetable juice is at least a vegetable juice.
Method according to preferred embodiment of the present invention also comprises: the inspissated juice higher to acidity dilutes.
According to the method for preferred embodiment of the present invention, described bacterial classification is a plant lactobacillus.
According to the method for preferred embodiment of the present invention, step (6) is meant under the condition of zubzero temperature and refrigerates.
According to the method for preferred embodiment of the present invention, step (6) is meant at normal temperatures and stores.
The present invention provides a kind of the employing to concentrate the system that Juice carries out fermenting and preparing beverage in addition, and comprising: a blending tank is used for multiple inspissated juice and/or enriching vegetable juice are fully mixed; One plate sterilization machine is in order to carry out sterilization to mixing after fermentation matrix; One heat-preservation fermentation jar is in order to carry out heat-preservation fermentation to the fermentation substrate that inserts bacterial classification; One aseptic filler carries out sterile filling to fermenting product.
System according to preferred embodiment of the present invention also comprises: the constant temperature equipment that keeps in cold storage, and in order to the fermentation finished product is carried out constant temperature refrigeration.
System according to preferred embodiment of the present invention also comprises: a normal temperature storage equipment, and in order to the fermentation finished product is carried out the normal temperature storage.
Because method provided by the invention is to adopt finished product inspissated juice or enriching vegetable juice single or that mix, so its raw material supply and quality and all more stable maturation of supply the market, therefore can avoid the supply and the storage problem of fresh vegetables and fruits.
Description of drawings
Fig. 1 is a system architecture schematic diagram of the present invention;
Fig. 2 is the flow chart of the method for the invention.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention done specifically being described in detail.
Please refer to Fig. 1 and overlap the system equipment that utilizes inspissated juice or vegetable juice fermenting and producing beverage, comprising for provided by the invention one:
One blending tank 1 is used for multiple inspissated juice and/or enriching vegetable juice are fully mixed;
One plate sterilization machine 2 is in order to carry out sterilization to mixing after fermentation matrix;
One heat-preservation fermentation jar 3 is in order to carry out heat-preservation fermentation to the fermentation substrate that inserts bacterial classification;
One aseptic filler 4 carries out sterile filling to fermenting product.
Also comprise: the constant temperature equipment 5 that keeps in cold storage, in order to the fermentation finished product is carried out constant temperature refrigeration 5.And a normal temperature storage equipment 6, in order to the fermentation finished product is carried out the normal temperature storage.
Because various device is prior art, do not given unnecessary details respectively, existing only to depending on method provided by the present invention, in conjunction with the said equipment respective combination, the present invention is narrated.
Please refer to Fig. 2, the invention provides a kind of method that concentrates Juice fermenting and preparing beverage additive that adopts, mainly may further comprise the steps,
S101: choose inspissated juice or vegetable juice as fermentation substrate;
Wherein, be selected material as fermentation substrate, it can be a kind of inspissated juice, or enriching vegetable juice, also can be that one or more inspissated juices or enriching vegetable juice mix, also can add protein sources, for example lactoprotein, cattle and sheep fresh milk and vegetable protein or the like are allocated all fermentation substrates evenly in blending tank 1.
S102: whether whether acidity is too high to detect fermentation substrate, need to dilute;
Need dilution if acidity is too high, then carry out step S108;
S108: dilute, reduce acidity;
If do not need, then carry out step S103;
S103: the pH value of regulating fermentation substrate;
S104. under 90～100 ℃ of conditions, fermentation substrate is carried out the plate sterilization, continued for 60 seconds;
The purpose of this step is to kill to cause harmful bacteria, mould and saccharomycete that product is rotten or the like, thereby prevent the living contaminants fermentation substrate, become sour or rancid etc. and cause, thereby influence product quality, and plate sterilization machine 2 of the present invention can accurately be controlled the temperature and time of sterilization, thereby reaches the optimum efficiency of sterilization.
S105: heat exchange is cooled to 43 ℃;
S106: in heat-preservation fermentation jar 3, insert bacterial classification, in 43 ℃ ± 2 ℃ temperature range, fermented 2-48 hour;
S107. store;
The product of this moment just can be used as basic material, is supplied to other beverage, dairy products, perhaps other food enterprise.
The storage method of step S106, according to can being divided into dual mode without demand, a kind of be under-18 ℃ the condition in constant temperature keeps equipment 5 in cold storage stored frozen, this kind mode helps guaranteeing useful active bacterium in the fermented fruits and vegetables juice.
Another kind is exactly a pasteurization, and this storing mode only keeps peculiar taste and the flavour that produces behind the lactobacillus-fermented, can adopt aseptic filler 4 to carry out sterile bag or Plastic Drum is packed, normal temperature storage in normal temperature storage equipment 6.
Below explanation is based on two kinds of applicating examples of above method.
One, the inspissated juice of apple and mango fermentation:
1) get quantitative AJC, its pol is 70Brix, and acidity is 1.0%; Mango concentrated juice, pol are 22Brix, and acidity is 0.5%;
2) both are mixed with 1: 1 ratio, mix its pol of back and become about 46Brix, acidity is about 0.75%;
3) add the water of identical weight, dilute, pol becomes about 23Brix, adds the natrium citricum of 0.2-0.5% simultaneously, to regulate pH value to 4.5;
4) under 95 ℃ of conditions, carried out the plate sterilization 60 seconds;
5) heat exchange is cooled to 43 ℃, insulation jar interior inoculation Lactobacillus plantarum (plant lactobacillus), and inoculum concentration is 50 units per ton, fermentation temperature remains on 43 ℃ ± 2 ℃, continues fermentation in 16 hours;
6) 95 ℃ of sterilizations continue 60 seconds, sterile bag, metal bucket packing.
Adopt the product of the above-mentioned application examples of this kind method, mainly supply sour milk manufacturing enterprise,, add the sour milk of agitating type as batching; After adding sour milk, can improve the juice content in the sour milk, and the abundant nutrition composition in the fruit juice can be so that the mouthfeel of sour milk and local flavor be abundanter.
Two, the guava inspissated juice is with the soybean protein co-fermentation:
The fermentation substrate allocation ratio sees Table 1:
| Kind | Pol | Vegetable protein | Ratio |
| The guava inspissated juice | ??25Brix | ??60％ | |
| Soybean protein | ??90％ | ??10％ | |
| Water | ??30％ | ||
| Bacterial classification (Lactobacillus) | 20 units |
Table 1
1) soybean protein carries out water-soluble separating earlier, makes the soybean protein aqueous solution;
2) add the guava inspissated juice, fully mix;
3) under 95 ℃ of conditions, mix laggard andante sheet sterilization 60 seconds;
4) heat exchange is cooled to 43 ℃, insulation jar interior inoculation Lactobacillus plantarum (plant lactobacillus), and inoculum concentration is 20 units per ton, fermentation temperature remains on 43 ℃ ± 2 ℃, continues fermentation in 5 hours;
5) 95 ℃ of sterilizations continue 60 seconds, sterile bag, metal bucket packing.
This kind product, but serving beverage manufacturing enterprise join tropical mixed juice beverage as batching, not only can increase protein content, can also give fruit juice higher nutritive value.
Adopt method and system of the present invention, utilize industrialized finished product inspissated juice, enriching vegetable juice, ferment, it is strong to relying on season to solve prior art, and the too high problem of input cost, can save cost for enterprise obtains higher competitiveness.
More than disclosed only be several specific embodiment of the present invention, but the present invention is not limited thereto, any those skilled in the art can think variation, all should drop in protection scope of the present invention.
Claims (10)
1. one kind is adopted concentrated Juice to carry out the method for fermenting and preparing beverage, it is characterized in that, may further comprise the steps:
(1). choose inspissated juice or enriching vegetable juice as fermentation substrate;
(2). regulate the pH value of fermentation substrate;
(3). under 90～100 ℃ of conditions, fermentation substrate is carried out the plate sterilization, continued for 60 seconds;
(4). heat exchange is cooled to 43 ℃;
(5). in the insulation jar, insert bacterial classification, in 43 ℃ ± 2 ℃ temperature range, fermented 2～48 hours;
(6). store.
2. the method for claim 1 is characterized in that, described inspissated juice is at least a fruit juice.
3. the method for claim 1 is characterized in that, described enriching vegetable juice is at least a vegetable juice.
4. the method for claim 1 is characterized in that, also comprises: the inspissated juice higher to acidity dilutes.
5. the method for claim 1 is characterized in that, described bacterial classification is a plant lactobacillus.
6. the method for claim 1 is characterized in that, step (6) is meant under subzero temperature conditions and refrigerates.
7. the method for claim 1 is characterized in that, step (6) is meant at normal temperatures and stores.
8. one kind is adopted concentrated Juice to carry out the system of fermenting and preparing beverage, it is characterized in that, comprising:
One blending tank is used for multiple inspissated juice and/or enriching vegetable juice are fully mixed;
One plate sterilization machine is in order to carry out sterilization to mixing after fermentation matrix;
One heat-preservation fermentation jar is in order to carry out heat-preservation fermentation to the fermentation substrate that inserts bacterial classification;
One aseptic filler carries out sterile filling to fermenting product.
9. system as claimed in claim 8 is characterized in that, also comprises:
The one constant temperature equipment that keeps in cold storage is in order to carry out constant temperature refrigeration to the fermentation finished product.
10. system as claimed in claim 8 is characterized in that, also comprises:
One normal temperature storage equipment is in order to carry out the normal temperature storage to the fermentation finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910198535A CN101720955A (en) | 2009-11-10 | 2009-11-10 | Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice |
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| CN200910198535A CN101720955A (en) | 2009-11-10 | 2009-11-10 | Method and system for fermenting and preparing beverage by adopting concentrated fruit and vegetable juice |
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| CN101720955A true CN101720955A (en) | 2010-06-09 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181506A (en) * | 2013-04-15 | 2013-07-03 | 龙岩嘉麒生物科技有限公司 | Preparation method of total-plant-source jelly |
| CN104432347A (en) * | 2013-09-23 | 2015-03-25 | 黄继翔 | Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria |
| CN104544390A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Preparation method of litchi lactic acid bacteria drink by employing complex probiotic fermentation |
| CN106942550A (en) * | 2017-03-22 | 2017-07-14 | 张红霞 | A kind of probiotics juice beverage and preparation method thereof |
| CN107361150A (en) * | 2017-08-17 | 2017-11-21 | 佛山泓乾生物科技有限公司 | A kind of fruit juice mung bean fermented beverage preparation facilities |
-
2009
- 2009-11-10 CN CN200910198535A patent/CN101720955A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103181506A (en) * | 2013-04-15 | 2013-07-03 | 龙岩嘉麒生物科技有限公司 | Preparation method of total-plant-source jelly |
| CN104432347A (en) * | 2013-09-23 | 2015-03-25 | 黄继翔 | Method for fermenting jujube juice and jujube jam adopting lactic acid bacteria |
| CN104544390A (en) * | 2014-12-11 | 2015-04-29 | 惠州学院 | Preparation method of litchi lactic acid bacteria drink by employing complex probiotic fermentation |
| CN106942550A (en) * | 2017-03-22 | 2017-07-14 | 张红霞 | A kind of probiotics juice beverage and preparation method thereof |
| CN107361150A (en) * | 2017-08-17 | 2017-11-21 | 佛山泓乾生物科技有限公司 | A kind of fruit juice mung bean fermented beverage preparation facilities |
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Application publication date: 20100609 |