CN102058119B - Bahe lotus root powder fermented beverage and production process thereof - Google Patents
Bahe lotus root powder fermented beverage and production process thereof Download PDFInfo
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- CN102058119B CN102058119B CN2010105416852A CN201010541685A CN102058119B CN 102058119 B CN102058119 B CN 102058119B CN 2010105416852 A CN2010105416852 A CN 2010105416852A CN 201010541685 A CN201010541685 A CN 201010541685A CN 102058119 B CN102058119 B CN 102058119B
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- lotus root
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Abstract
The invention discloses a Bahe lotus root powder fermented beverage and a production process thereof, and solves the problems that the raw material supply all the year round cannot be ensured by using fresh lotus roots as a raw material, the mouthfeel is poor and the like in the prior art. The process is characterized by comprising the following steps of: obtaining fermentation liquid by the processes of saccharification, fermentation and the like according to the designed raw material formula at the set pH value and the set temperature, mixing lactic acid, composite emulsification stabilizer, water, sugar solution with the fermentation liquid, regulating the acid to be between 3.9 and 4.2, pre-heating the mixture to the temperature of 60 DEG C, homogenizing and filling under the pressure of 25MPa, and then sterilizing at the temperature of 100 DEG C to obtain a finished product. The process ensures full play of nutrient components of the lotus root powder, enhances the functions of the product, and meanwhile endows the product with very good mouthfeel. The process is a feasible path for fine and further processing of the Bahe lotus roots, and is favorable for quick development of regional economy.
Description
One, technical field
The invention belongs to beverage production technology, relate in particular to a kind of production technology that adopts crust river lotus root starch to produce crust river lotus root starch fermented beverage through operations such as saccharification, fermentation, allotments.
Two, background technology
Crust river lotus root is planted T&B at Shang Bahe, and crust river lotus root aboundresources, output are higher.The distinguishing feature of crust river lotus root is to many two holes than general lotus root, is only in the world " nine hole lotus roots ", and the beautiful white of its epidermis does not have the iron rust speckle, and the crisp juice of meat is many, and is nutritious, and iron content, calcium amount are big, and saccharic starch is many.Eat raw sweet crisp good to eatly, prepared food is fried nondiscolouring, stewes non muddy soup, and is mellow sweet greasy, with other lotus root tangible difference arranged.It is extensive to cling to river lotus root product processing in recent years, so that the product economy benefit is not good, and crust river lotus root intensive processing for want of and new product influence the quick growth of its economic benefit.The prior art scheme is: bright lotus root → clean → cut into slices → protect look → squeeze the juice → quiet → filtration → smart lotus root juice → → batching → homogeneous → canned → sterilization → finished product.Mainly have following shortcoming: 1, adopting bright lotus root is raw material, can not guarantee annual raw materials for production; 2, after bright lotus root was squeezed the juice, remaining lotus root slag also had a large amount of nutritional labelings, causes the waste of raw material; 3,, functional not strong without lactobacillus-fermented; 4, mouthfeel is not good.Therefore, press for the river lotus root product intensive processing of research and development crust, improve the lotus root added value of product, promote the fast development of regional economy.
Three, summary of the invention
The object of the invention is exactly in order to solve the problem that prior art exists, to provide a kind of crust river lotus root is carried out intensive processing, produces a kind of production technology that keeps lotus root starch nutrition, crust river lotus root starch fermented beverage that mouthfeel is good.
Technical scheme of the present invention is: it is through being made into product with lotus root starch saccharification, fermentation, allotment, homogeneous, canned, sterilization process.Said products material prescription is:
Lotus root starch and water 1: 4～1: 5;
Fructus hordei germinatus 2～3%;
Sucrose 2～3%;
Streptococcus lactis, diacetyl streptococcus lactis, bacillus bulgaricus working stock culture 4%;
Emulsion stabilizer CMC 0.1～0.2%;
PGA 0.1～0.2％；
Sucrose ester 0.01～0.02%;
Sucrose 5～10%;
Water 40～50%;
Essence is an amount of;
Potassium sorbate 0.2～0.5%.
Said Mashing process is that lotus root starch is mixed with water in 1: 4～1: 5 ratio, uses Na
2CO
3Adjust pH is 6.0～6.2, and it is 0.01mol/L that the interpolation small amount of calcium chloride makes calcium ion concentration, adds 2～3% fructus hordei germinatus; Saccharification is 10～20 hours under 60～65 ℃ temperature, and the DE value is more than 50%, and 5 minutes enzymes that go out of 100 ℃ of heating heat up; Then the cooling, filter and remove residue; Again with 2～3% sucrose with filter after saccharification liquid mixes after, sterilization 5 minutes and be cooled fast to 40 ℃ under 95 ℃ of temperature prepares to inoculate.
Said zymotechnique is that streptococcus lactis, diacetyl streptococcus lactis, bacillus bulgaricus are cultivated the preparation mother culture in advance; And then by experiment aequum preparation work leavening; Mixed by 1: 1: 1; Get the inoculation of 4% mixed culture fermentation agent, fermentation temperature is 43 ℃, 8～12 hours time.
Said batching, homogeneous, can operation are that lactic acid, mixed emulsifying stabilizer, water, sugar juice are mixed with zymotic fluid, and acid adjustment to 3.9～4.2 are preheating to 60 ℃, under the pressure of 25MPa, carry out homogeneous, can, and 100 ℃ of sterilizations can obtain finished product then.
The invention has the beneficial effects as follows: owing to adopt lotus root starch to make raw material, solved crust river lotus root brown stain takes place in storage easily, influenced the problem of quality; Make product both guarantee giving full play to of lotus root starch nutritional labeling through technologies such as saccharification, fermentations, also strengthened product functionality, also make the product mouthfeel very good simultaneously.This Products Development will provide a practicable road for the intensive processing of crust river lotus root, help the fast development of regional economy.
Four, description of drawings
Fig. 1 is a technological process block-diagram of the present invention.
Five, the specific embodiment
As shown in Figure 1, the first step is to transfer breast, saccharification, at first takes by weighing the crust river lotus root starch of constant weight; Then lotus root starch is mixed with water in 1: 5 ratio, using the Na2CO3 adjust pH is 6.2, adds small amount of calcium chloride; Making calcium ion concentration is 0.01mol/L; Add 2% fructus hordei germinatus again, saccharification is 10～20 hours under 60 ℃ of conditions, and the DE value is more than 50%.5 minutes enzymes that go out of 100 ℃ of heating, cooling, filter and remove residue then heat up.Second step was to carry out that raw material mixes, inoculation, after the saccharification liquid after being about to 2% sucrose and filtering mixes, and sterilization 5 minutes and be cooled fast to 40 ℃ under 95 ℃ of conditions, preparation is inoculated.The 3rd step was fermentation; Add sucrose 2-3%, streptococcus lactis, diacetyl streptococcus lactis, bacillus bulgaricus are cultivated the preparation mother culture in advance, and then by experiment aequum preparation work leavening; Mixed by 1: 1: 1; Get the inoculation of 4% mixed culture fermentation agent, fermentation temperature is 43 ℃, 8～12 hours time.The 4th step was batching, homogeneous, can, promptly added emulsion stabilizer CMC 0.1～0.2%, and PGA 0.1～0.2%, sucrose ester 0.01～0.02%; Sucrose 5～10%, water 40～50%, essence is an amount of; Potassium sorbate 0.2～0.5% mixes with zymotic fluid, with lactic acid acid adjustment to 3.9～4.2.Be preheating to 60 ℃, under the pressure of 25MPa, carry out homogeneous, can, 100 ℃ of sterilizations obtain finished products then.The crust river lotus root fermented beverage of producing through the present invention had both kept the lotus root starch nutritional labeling, had also strengthened product functionality, and the product mouthfeel is very good, was the Perfected process that crust river lotus root carries out intensive processing, and its enforcement will be made huge contribution for development of regional economy.
Claims (1)
1. production technology of clinging to river lotus root starch fermented beverage is characterized in that:
The first step is to transfer breast, saccharification: at first take by weighing the crust river lotus root starch of constant weight, then lotus root starch is mixed with water in 1: 5 ratio, using the Na2CO3 adjust pH is 6.2; Add small amount of calcium chloride, making calcium ion concentration is 0.01mo1/L, adds 2% fructus hordei germinatus again; Saccharification is 10～20 hours under 60 ℃ of conditions; The DE value is more than 50%, and 5 minutes enzymes that go out of 100 ℃ of heating, cooling, filter and remove residue then heat up;
Second step was to carry out that raw material mixes, inoculation: with 2% sucrose with filter after saccharification liquid mixes after, sterilization 5 minutes and be cooled fast to 40 ℃ under 95 ℃ of conditions, preparation is inoculated;
The 3rd step was fermentation: add sucrose 2-3%; Streptococcus lactis, diacetyl streptococcus lactis, bacillus bulgaricus are cultivated the preparation mother culture in advance, and then press 1: 1: 1 mixed, get the inoculation of 4% mixed culture fermentation agent; Fermentation temperature is 43 ℃, 8～12 hours time;
The 4th step was batching, homogeneous, can: add emulsion stabilizer CMC0.1～0.2%, PGA 0.1～0.2%, sucrose ester 0.01～0.02%; Sucrose 5～10%, water 40～50%, essence is an amount of; Potassium sorbate 0.2～0.5% mixes with zymotic fluid, with lactic acid acid adjustment to 3.9～4.2; Be preheating to 60 ℃, under the pressure of 25MPa, carry out homogeneous, can, 100 ℃ of sterilizations obtain finished products then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105416852A CN102058119B (en) | 2010-11-04 | 2010-11-04 | Bahe lotus root powder fermented beverage and production process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010105416852A CN102058119B (en) | 2010-11-04 | 2010-11-04 | Bahe lotus root powder fermented beverage and production process thereof |
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| CN102058119A CN102058119A (en) | 2011-05-18 |
| CN102058119B true CN102058119B (en) | 2012-08-08 |
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| CN2010105416852A Expired - Fee Related CN102058119B (en) | 2010-11-04 | 2010-11-04 | Bahe lotus root powder fermented beverage and production process thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096652A (en) * | 1993-06-24 | 1994-12-28 | 刘祥 | Bifidobacterium nutrient health beverage, food |
| CN1788623A (en) * | 2004-12-17 | 2006-06-21 | 新昌县天叶兴葡萄酒有限公司 | Acetic acid drink |
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
-
2010
- 2010-11-04 CN CN2010105416852A patent/CN102058119B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096652A (en) * | 1993-06-24 | 1994-12-28 | 刘祥 | Bifidobacterium nutrient health beverage, food |
| CN1788623A (en) * | 2004-12-17 | 2006-06-21 | 新昌县天叶兴葡萄酒有限公司 | Acetic acid drink |
| CN101671611A (en) * | 2009-04-22 | 2010-03-17 | 史经略 | Method for producing beer prepared from lotus roots |
Non-Patent Citations (2)
| Title |
|---|
| 周桃英等.莲藕汁乳酸菌保健饮料生产工艺研究.《江苏农业科学》.2009,(第03期), * |
| 康怀彬等.凝固型莲藕酸奶加工技术研究.《食品科学》.2005, * |
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