CN102138691A - Pickled vegetable juice beverage and preparation method thereof - Google Patents
Pickled vegetable juice beverage and preparation method thereof Download PDFInfo
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- CN102138691A CN102138691A CN2011100034004A CN201110003400A CN102138691A CN 102138691 A CN102138691 A CN 102138691A CN 2011100034004 A CN2011100034004 A CN 2011100034004A CN 201110003400 A CN201110003400 A CN 201110003400A CN 102138691 A CN102138691 A CN 102138691A
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Abstract
The invention discloses a pickled vegetable juice beverage and a preparation method thereof. The beverage consists of the following components in percentage by weight: 2 percent of pickle salt, 1 percent of red and crude paprika, 1 percent of truestar anisetree and 1 percent of lactic acid bacteria leaven. The method comprises the following steps of: directly inoculating and fermenting by using the lactic acid bacteria leaven at the temperature between 18 DEG C and 25 DEG C; performing duplex filtering and sterilizing in a diatomite filter at 85 DEG C for 15 minutes; quickly cooling by circulating; blending with purified water and pickled vegetable juice in the weight ratio of 3:1; seasoning the blended pickled vegetable with citric acid with the concentration of 0.4 percent and xylosic alcohol with the concentration of 6 percent; adding potassium sorbate serving as a preservative with the concentration of 0.03 percent and a composite stabilizing agent with the concentration of 0.16 percent; sterilizing an empty bottle at 85 DEG C for 15 minutes and directly and thermally filling the pickled vegetable juice beverage; and sterilizing the filled and covered pickled vegetable juice beverage at 121 DEG C for 5 minutes and quickly cooling to 40 DEG C to obtain the pickled vegetable juice beverage. By adopting the method, the varieties of beverages are increased. The pickled vegetable juice beverage has a wide application range.
Description
Invention field
The present invention relates to the vegetable deep-processing technical field, particularly, the present invention relates to a kind of sauerkraut juice drink and preparing technical field thereof.
Background technology
Sauerkraut is one of the world's three big catsup and pickled vegetables, is a kind of traditional fermented food of China, has a long history in China.Sauerkraut is to select Chinese cabbage or garden Chinese cabbage for use, and through stain bubble, fermenting under the effect of lactic acid bacteria forms.It is one of a main vegetables converted products in the Northeast's winter.Advantages such as that sauerkraut has is simple for production, raciness, instant, order in unlimited time.The taste acid of sauerkraut is bright pure, crisp and refreshing good to eat.In addition, because lactic acid can strengthen local flavor, make the sauerkraut quality crisp, tender, fragrant.
Sauerkraut is not only the good crystalline substance of going with rice or bread, and health-care effect is arranged.Be rich in dietary fiber in the sauerkraut, can promote stomach digestion; It preserves a large amount of vitamin Cs, L-lactic acid bacteria, the utilization that easily is absorbed by the body, and Nitrates can not be reduced into nitrite under the lactic acid bacteria effect, then have protective effect on cancer risk.Sauerkraut is eaten raw, can increase lactobacillus in the stomach, and enteron aisle is played cleaning action.
The main spontaneous fermentation of production method of sauerkraut at present and add strain fermentation two classes; The Chinese invention patent application number of Shi Shuqing application: CN200510011366.X, open day: 2005.9.7, title is the preparation method of the thin sauerkraut of a kind of spontaneous fermentation:
The application number of applicant: Fu Qishan application is CN00122959.1, and the patent of invention that name is called a kind of process of pickled sauerkraut discloses in 2001.05.16; Above-mentioned two patent disclosures adopt natural fermentating method to produce the process of sauerkraut.
State Patent Office is CN02109850.6 in the application number that 2004.01.07 discloses the Jiang Xiaofeng application, name is called the patent of invention of a kind of dry acid dish preparation method and installation for fermenting, the present invention annotates the lactic acid bacteria solution that dress contains lactic acid bacteria 0.5%-1.0% in fermentation vat, under 18 ' C-22 ' C condition, fermentation is 15-20 days in fermentation vat.
It is CN03111481.4 that applicant Hao Xinxin discloses application number in 2004.10.20, title is the patent of invention of the method for the quick fermented pickled Chinese cabbage of artificial inoculating lactic acid bacterium, in this invention, the inventor adopt lactic acid bacteria culturers after the activation under constant temperature anaerobic fermentation 10-15 days make sauerkraut.
State Patent Office is called the patent of invention of process for quick pickling vegetables in the name that 1995.11.22 discloses applicant Xue Weili, its application number is CN94105648.1, the present invention is in vegetables are pickled, adopt the viable lactic acid bacteria nutrient solution of making in advance, evenly inject by strain injection machine, or reach by the even pricking method vegetables of vegetable swift pricking machine that bacterial classification evenly distributes and fermentation synchronously, accelerate the pickled speed of vegetables.
State Patent Office discloses the patent of invention of applicant Wang He in 1997.3.5, its application number is CN95109892.6, patent name is the method for preparation of sauerkraut by multiple-strain fast fermentation, the inventor adopts lactobacillus acidophilus, lactobacillus fermenti and the lactobacillus lactis that contains lactobacillus, and many bacterial classifications of pediococci and Bifidobacterium Bifidum carry out quick ferment making sauerkraut.
In the prior art, sauerkraut is used mainly as food and drink, but in suitability for industrialized production, sauerkraut juice is drained mainly as discarded object, if utilize the favourable nutritive value of sauerkraut juice, then can turn waste into wealth, and the fermented pickled Chinese cabbage mash in the sauerkraut industrial production is developed to the sauerkraut juice beverage, such reprocessing has improved the comprehensive utilization ratio of Chinese cabbage, has also increased consumption figure, has important practical significance.
Summary of the invention
As the present situation of waste discharge, it is precious the objective of the invention is to discarded, effectively utilizes the nutritional labeling that helps human body in the fermented pickled Chinese cabbage process in a large number, and a kind of sauerkraut juice drink and preparation method thereof is provided at sauerkraut mash in the prior art.
Particularly, the invention provides a kind of preparation method of sauerkraut juice beverage, concrete step of preparation process is as follows:
1. the acquisition of sauerkraut juice:
According to weight percent meter, sauerkraut is prepared burden by the red thick spicy face of salted vegetables salt 2%, 1%, 1% anise, and 1% lactic acid bacteria fermenting agent is formed.Fermentation temperature 18-25 ℃, this technology is inoculated by lactic acid bacteria fermenting agent, delivers directly fermented pickled Chinese cabbage, more traditional natural fermentating process, this method is easy to control lactobacillus-fermented, suppresses varied bacteria growing, suppress the formation of nitrite, can obtain the sauerkraut juice of stability and safety nutrition.
2. filter
At first will remain in macroscopic foreign material in the sauerkraut juice by 60 order duplex strainers, bulky grain is removed, after 200 order diatomite filters, secondary filter sauerkraut water requires sauerkraut water as clear as crystal.
3. a sterilization
Use pasteurize, 85 ℃ of conditions, 15 minutes, sauerkraut water is sterilized, kill pathogenic bacteria and Escherichia coli.
4. cooling
To adopt recirculated cooling water that sauerkraut water is cooled off rapidly after the sterilization.
5. blend
Pure water and sauerkraut juice are blent with weight ratio at 3: 1, and requiring to have sauerkraut should be savory.
6. allotment
According to weight percent meter, use 0.4% citric acid and 6% xylitol that the sauerkraut juice after blending is carried out seasoning, require sweet and sour taste.Add 0.03% potassium sorbate simultaneously as anticorrisive agent, compound stabilizer 0.16% wherein is made up of xanthans 0.06%, CMC-N a0.05%, sodium alginate 0.05% in the compound stabilizer.
7. can
Earlier empty bottle is carried out pasteurization, 85 ℃ of conditions, 15 minutes.After directly carry out hot filling sauerkraut juice beverage.
8. re-pasteurization
Sauerkraut juice beverage behind the filling and capping is carried out re-pasteurization, 121 ℃ of conditions, 5 minutes.Be cooled to 40 ℃ in 5 minutes rapidly.
The present invention measures by stability, determines that sauerkraut juice beverage of the present invention has good stable.
The selected lactic acid bacteria fermenting agent of the present invention is well known technological means, selected bacterial classification can be bought by the market approach and obtain, and the present invention selects for use bacterial classification to purchase in the international depositary institution of budapest treaty microorganism: China Committee for Culture Collection of Microorganisms common micro-organisms center (CGMCC).Address: No. 3, Yard 1, BeiChen xi Road, Chaoyang District, Beijing City, Institute of Microorganism, Academia Sinica, postcode: 100101.
Simultaneously, the sauerkraut juice beverage for preparing according to above-mentioned technology of the present invention.
By implementing the concrete summary of the invention of the present invention, can reach following effect:
1. compared with the prior art the present invention provides a kind of sauerkraut juice beverage, adopts the inventive method to produce sauerkraut, and manufacturer need not to cultivate specially the sauerkraut fermenting agent; Producer need not to set up relevant culture device and facility; Personnel and equipment investment have been saved.
2. adopt the inventive method can prepare the sauerkraut product fast, more natural fermented and pure culture fermentation period of production cycle obviously shortens, good product quality, local flavor is good, safe, the product standard unanimity both can be fit to large-scale industrialization production, can be used for the handicraft workshop formula again and produce, product has bigger application market.
3. possess good quality standard by the sauerkraut juice beverage of implementing the present invention's acquisition, and possess the typicalness that beverage has.
Color and luster: faint yellow fragrance: the peculiar fragrant taste of sauerkraut is arranged: sweet and sour taste has vegetables taste outward appearance: no layering, no obvious sediment, good fluidity.
Description of drawings:
Fig. 1 is the process chart of preparation sauerkraut juice beverage.
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, % all refers to the m/m mass percent.
All reagent selected for use among the present invention and instrument all are well known selecting for use, but do not limit enforcement of the present invention, and other reagent more well known in the art and equipment are all applicable to the enforcement of the following embodiment of the present invention.
Embodiment one: the preparation of sauerkraut juice beverage
1. the acquisition of sauerkraut juice:
According to weight percent meter, sauerkraut is prepared burden by the red thick spicy face of salted vegetables salt 2%, 1%, 1% anise, and 1% lactic acid bacteria fermenting agent is formed.Fermentation temperature 18-25 ℃, this technology is inoculated by lactic acid bacteria fermenting agent, delivers directly fermented pickled Chinese cabbage, more traditional natural fermentating process, this method is easy to control lactobacillus-fermented, suppresses varied bacteria growing, suppress the formation of nitrite, can obtain the sauerkraut juice of stability and safety nutrition.
2. filter
At first will remain in macroscopic foreign material in the sauerkraut juice by 60 order duplex strainers, bulky grain is removed, after 200 order diatomite filters, secondary filter sauerkraut water requires sauerkraut water as clear as crystal.
3. a sterilization
Use pasteurize, 85 ℃ of conditions, 15 minutes, sauerkraut water is sterilized, kill pathogenic bacteria and Escherichia coli.
4. cooling
To adopt recirculated cooling water that sauerkraut water is cooled off rapidly after the sterilization.
5. blend
Pure water and sauerkraut juice are blent with weight ratio at 3: 1, and requiring to have sauerkraut should be savory.
6. allotment
According to weight percent meter, use 0.4% citric acid and 6% xylitol that the sauerkraut juice after blending is carried out seasoning, require sweet and sour taste.Add 0.03% potassium sorbate simultaneously as anticorrisive agent, compound stabilizer 0.16% wherein is made up of xanthans 0.06%, CMC-N a0.05%, sodium alginate 0.05% in the compound stabilizer.
7. can
Earlier empty bottle is carried out pasteurization, 85 ℃ of conditions, 15 minutes.After directly carry out hot filling sauerkraut juice beverage.
8. re-pasteurization
Sauerkraut juice beverage behind the filling and capping is carried out re-pasteurization, 121 ℃ of conditions, 5 minutes.Be cooled to 40 ℃ in 5 minutes rapidly.
Embodiment two: the mensuration of centrifugation rate
In graduated centrifuge tube, add the beverage 15mL for preparing, centrifugal 10min in the centrifuge of 3000r/min discards top solution then, accurately takes by weighing weight of precipitate, and formula calculates rate of deposition below utilizing:
Rate of deposition/%=sediment (g)/10mL quantities of beverage (g) * 100
By above-mentioned example checking, adopt sauerkraut juice method for preparing beverage provided by the invention to obtain the sauerkraut juice beverage and have good stable.
Claims (2)
1. the preparation method of a sauerkraut juice beverage, by the preparation sauerkraut juice, through filtration, sterilization, cool off, blend, allotment, can prepare, and it is characterized in that described step of preparation process is as follows:
(1) acquisition of sauerkraut juice: according to weight percent meter, sauerkraut is prepared burden by the red thick spicy face of salted vegetables salt 2%, 1%, 1% anise, and 1% lactic acid bacteria fermenting agent is formed; At fermentation temperature 18-25 ℃,, deliver directly fermented pickled Chinese cabbage by the lactic acid bacteria fermenting agent inoculation;
(2) filter: at first will remain in macroscopic foreign material in the sauerkraut juice by 60 order duplex strainers, bulky grain is removed, after 200 order diatomite filters, secondary filter sauerkraut water;
(3) sterilizations: use pasteurize,, sauerkraut water sterilized in 15 minutes at 85 ℃;
(4) cooling: will adopt recirculated cooling water that sauerkraut water is cooled off rapidly after the sterilization;
(5) blend: pure water and sauerkraut juice are blent with weight ratio at 3: 1;
(6) allotment: according to weight percent meter, use 0.4% citric acid and 6% xylitol that the sauerkraut juice after blending is carried out seasoning, add 0.03% potassium sorbate simultaneously as anticorrisive agent, compound stabilizer 0.16% wherein is made up of xanthans 0.06%, CMC-Na 0.05%, sodium alginate 0.05% in the compound stabilizer;
(7) can: earlier empty bottle is carried out pasteurization, at 85 ℃, hot filling sauerkraut juice beverage is directly carried out in sterilization after 15 minutes;
(8) re-pasteurization: the sauerkraut juice beverage behind the filling and capping is carried out re-pasteurization, and at 121 ℃, sterilization was cooled to 40 ℃ in 5 minutes rapidly.
2. sauerkraut juice beverage that sauerkraut juice method for preparing beverage as claimed in claim 1 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2011100034004A CN102138691B (en) | 2011-01-10 | 2011-01-10 | Pickled vegetable juice beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100034004A CN102138691B (en) | 2011-01-10 | 2011-01-10 | Pickled vegetable juice beverage and preparation method thereof |
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| CN102138691A true CN102138691A (en) | 2011-08-03 |
| CN102138691B CN102138691B (en) | 2013-03-06 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223296A (en) * | 2014-09-05 | 2014-12-24 | 四川东坡中国泡菜产业技术研究院 | Sports functional drink prepared from secondarily fermented pickle liquid |
| CN104509924A (en) * | 2014-11-07 | 2015-04-15 | 西北农林科技大学 | Starter culture, preparation method and application thereof |
| CN105942096A (en) * | 2016-05-25 | 2016-09-21 | 长江师范学院 | Natural sports beverage containing pickled radish |
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
| CN106343083A (en) * | 2016-08-29 | 2017-01-25 | 四川东坡中国泡菜产业技术研究院 | Pickle flavored sour tea beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099236A (en) * | 1993-08-21 | 1995-03-01 | 齐长福 | Health celery juice drink |
| CN1105209A (en) * | 1994-09-21 | 1995-07-19 | 吴彩凤 | Organic acid beverage |
-
2011
- 2011-01-10 CN CN2011100034004A patent/CN102138691B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099236A (en) * | 1993-08-21 | 1995-03-01 | 齐长福 | Health celery juice drink |
| CN1105209A (en) * | 1994-09-21 | 1995-07-19 | 吴彩凤 | Organic acid beverage |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223296A (en) * | 2014-09-05 | 2014-12-24 | 四川东坡中国泡菜产业技术研究院 | Sports functional drink prepared from secondarily fermented pickle liquid |
| CN104223296B (en) * | 2014-09-05 | 2016-06-01 | 四川东坡中国泡菜产业技术研究院 | Motor function beverage prepared by Secondary Fermentation pickled vegetable liquid |
| CN104509924A (en) * | 2014-11-07 | 2015-04-15 | 西北农林科技大学 | Starter culture, preparation method and application thereof |
| CN105942096A (en) * | 2016-05-25 | 2016-09-21 | 长江师范学院 | Natural sports beverage containing pickled radish |
| CN105942096B (en) * | 2016-05-25 | 2019-01-22 | 长江师范学院 | A kind of pickled radish natural motion beverage |
| CN106343083A (en) * | 2016-08-29 | 2017-01-25 | 四川东坡中国泡菜产业技术研究院 | Pickle flavored sour tea beverage and preparation method thereof |
| CN106174570A (en) * | 2016-10-17 | 2016-12-07 | 四川东坡中国泡菜产业技术研究院 | A kind of method utilizing Pickles water to make nourishing capsule granule |
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| CN102138691B (en) | 2013-03-06 |
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