CN102266100A - Method for preparing fermented low-alcohol strawberry juice beverage - Google Patents
Method for preparing fermented low-alcohol strawberry juice beverage Download PDFInfo
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- CN102266100A CN102266100A CN2011102593455A CN201110259345A CN102266100A CN 102266100 A CN102266100 A CN 102266100A CN 2011102593455 A CN2011102593455 A CN 2011102593455A CN 201110259345 A CN201110259345 A CN 201110259345A CN 102266100 A CN102266100 A CN 102266100A
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Abstract
The invention provides a method for preparing a fermented low-alcohol strawberry juice beverage, belonging to the technical field of food processing. The method comprises the following steps of: taking the strawberry as a raw material, cleaning, trimming, pulping, performing compound enzymatic hydrolysis, adding active dry wine yeast to the strawberry juice and fermenting in an anaerobic way, centrifuging, filtering, blending, encapsulating and sterilizing to obtain the low-alcohol strawberry juice beverage. The fermented low-alcohol strawberry juice beverage is characterized in that: the strawberry pulp is processed by biological enzyme hydrolyzing and fermenting technologies, so the extraction rate of the strawberry and dissolubility of the active nutritional substances are effectively improved; in the fermentation process, little alcohol is generated; the beverage has novel flavor and mouth feel; the product has strong strawberry flavor, strong nutrition and healthcare functions and can meet the consumption demands of different levels; and the fermented low-alcohol strawberry juice beverage has a wide market development prospect. The fermented low-alcohol strawberry juice beverage prepared by the invention is the new product of strawberry processing; simultaneously, the development is in favor of development and progress of the strawberry industry in China, so the invention provides an effective method for precise and deep processing and value-added conversion of the strawberry during the plenty period.
Description
Technical field
The production method of the low pure strawberry fruit drink of a kind of fermented type belongs to food processing technology field.Be specifically related to technologies such as strawberry making beating, complex enzyme hydrolysis, biofermentation, the product alcohol content is lower than 5%, and color and luster is beautiful, with rich flavor, nutritious, active function is strong.
Background technology
Strawberry (Fragaria ananassa Duch) is rose family Fragaria perennial herb, aithullium, and another name pine apple nanas strawberry belongs to little berry on gardening, be one of the world's seven big fruit.World's cultivated strawberry area surpasses 200,000 hectares, and year output reaches more than 300 ten thousand tons, more than 70,000 hectare of China's strawberry cultivating area, annual production reaches 750,000 tons, surpass the U.S., rank first in the world, China's cultivated strawberry mainly concentrates on ground such as Hebei, Shandong, Liaoning, Jiangsu.
Strawberry contains the mineral matter and the trace element of abundant vitamin, amino acid, polysaccharide, cellulose, needed by human, and strawberry is rich in phenolic acid, anthocyanidin, Flavonoid substances isoreactivity composition in addition.Protein content is 1.1% in the strawberry, and the protein content of fraises des bois is higher, and according to researchs such as Peng Mijun, protein content reaches 8.79% in the strawberry, far above general fruit.Aspartic acid in the strawberry can be removed the heavy metal ion in the body; Ellagic acid in the strawberry can be resisted the infringement of carcinogen to tissue, suppresses the growth of malignant tumour; Vit C contents in the strawberry is abundant, has high-efficiency antioxidant performance, anti-aging effects and antitumaous effect.
Strawberry and fabricated product thereof are subjected to liking of consumers in general at home and abroad deeply.At present, mainly contain products such as strawberry juice, strawberry fruit wine, strawberry jam on the market, but its kind is single, can not satisfy the growing material and cultural life needs of people far away, the low pure strawberry fruit drink of exploitation, can fully improve the processing and utilization degree of strawberry resource, enrich strawberry processing series of products, promote strawberry Industrial economic benefit and social benefit.
Adopt complex enzyme hydrolysis will discharge in conjunction with attitude nutrition and active material in the strawberry, effectively improve strawberry crushing juice rate and trophic function; By the small-molecule active substance that microbial fermentation can become to digest and assimilate easily with the big molecular activity substance decomposition of slightly solubility in the strawberry, strengthen the local flavor and the biologically active of strawberry juice, the strawberry juice beverage color and luster that obtains is beautiful, with rich flavor, sweet ice-cold mellow.
At present, top fermentation type in domestic market hangs down pure fruit drink product category, quantity, output also seldom, await further exploitation, produce the low pure strawberry fruit juice product of nutritious, unique flavor, instant, meet the demand of China people, help China's strawberry industry and develop in a healthy way high-grade nutrition and health care food.
Summary of the invention
The present invention mainly develops the low pure strawberry fruit drink production technology of a kind of fermented type, is raw material with fresh strawberry or frozen strawberry, by complex enzyme hydrolysis and biofermentation, produces high nutrition, the low pure strawberry fruit drink of high activity.
Technical scheme of the present invention: with fresh strawberry or frozen strawberry is raw material, after cleaning, pulling an oar, through complex enzyme hydrolysis such as pectase, cellulase, hemicellulase, 1,4 beta-glucanase, zytases, centrifugal, filtration, after adjusting pol, add the wine active dry yeast powder, obtain low pure strawberry fruit drink through fermentation, high temperature sterilization, cooling.Its technology is:
The preparation of strawberry slurry: get fresh strawberry, remove sepal, high-speed tissue mashing machine's making beating, standby.
The preparation of strawberry juice: in the strawberry slurry, add 0.01-0.2% (composite) complex enzyme by pectase, cellulase, hemicellulase, 1,4 beta-glucanase, zytase etc., at pH3.0-5.0,20-50 ℃ of following enzymolysis 1hr, centrifugal 10-30min under the 1000-4000rpm condition, obtain strawberry clear juice, standby.
Activated yeast: get the wine active dry yeast powder of 0.01-0.1%, 1: 10 mixing of syrup with 0.2% and yeast, 20-40 ℃ leaves standstill and makes it rehydration, activation, mixes up activation 30min gently every 10min.
Fermenting and producing: the pol of strawberry juice is adjusted into 6-15%, adds the zymotic fluid after activating, anaerobic fermentation 18-60hr under 15-35 ℃ of condition.
Seasoning and packing: in the strawberry juice that ferments, add the stevioside seasoning of 0.01-0.1%, can, at 80-100 ℃ of following sterilization 10-40min, cooling can get the low pure fruit drink of strawberry.
The present invention compared with prior art has following characteristics:
(1) adopt (composite) complex enzyme hydrolysis to produce strawberry juice by pectase, cellulase, hemicellulase, 1,4 beta-glucanase, zytase etc., the strawberry crushing juice rate is up to 92%, than not enzymolysis (directly squeezing the juice) strawberry crushing juice rate raising 24%, improve 5-10% than single enzymolysis strawberry crushing juice rate, the strawberry juice nutrition content behind the enzymolysis is abundant.
(2) adopt wine active dry yeast to carry out low-temp anaerobic fermentation, avoided the oxidation inactivation of polyphenols in process in the strawberry juice, improved its local flavor, quality, color and luster and active function thereof effectively, strong, the clear of product fruital flavor.
(3) the strawberry fruit drink after the fermentation, alcohol content is low, has the distinctive local flavor of strawberry, and mouthfeel is mellow, sweet cold good to eat.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment:
Embodiment 1: after the strawberry preliminary treatment, break into slurry, adjusting pH is 4.0, the compound pectinase of adding 0.02%, enzymolysis 1hr under 40 ℃ of conditions, centrifugal 20min crosses leaching juice, adjusting pol is 8%, add 0.05% wine active dry yeast powder, 20 ℃ of following anaerobic fermentation 2d filter, the low pure strawberry fruit drink that makes, its alcohol content is about 3%.
Embodiment 2: after the strawberry preliminary treatment, break into slurry, adjusting pH is 4.5, the compound pectinase of adding 0.04%, 40 ℃ of following enzymolysis 0.5hr, centrifugal 20min crosses leaching juice, adjusting pol is 10%, add 0.05% wine active dry yeast powder, 15 ℃ of following anaerobic fermentations 3 days, centrifugal filtration, make low pure strawberry fruit drink, its alcohol content is about 4%.
Claims (3)
1. the production method of the low pure strawberry fruit drink of fermented type is characterized in that with fresh strawberry or frozen strawberry be raw material, obtains strawberry juice through making beating, complex enzyme hydrolysis; Adjust the sugar and acid degree of fruit juice, add wine active dry yeast, 15-35 ℃ of condition bottom fermentation 18-60 hour; Through centrifugal, filtration, can, sterilization, cooling, obtain low pure strawberry fruit drink.Its production technology is as follows:
(1) preparation of strawberry slurry: get fresh strawberry, remove sepal, arrangement, cleaning, with high-speed tissue mashing machine's making beating, standby.
(2) preparation of strawberry juice: add the complex enzyme of 0.01-0.2% in the strawberry slurry, adjust pulp pH3.0-5.0, under 20-50 ℃ of condition, enzymolysis 1 hour through the centrifugal 10-30min of 1000-4000rpm, is got the strawberry clear juice after the filtration, and is standby.
(3) activated yeast: get the wine active dry yeast of 0.01-0.1%, 1: 10 mixing of syrup with 0.2% and yeast leaves standstill under the 20-40 ℃ of condition, makes it rehydration, activation, stirs evenly once activation 30min gently every 10min.
(4) fermenting and producing: the pol of strawberry juice is adjusted into 6-15%, adds the zymotic fluid after the activation, under 15-35 ℃ of condition anaerobic fermentation 18-60 hour.
(5) seasoning and packing: add the stevioside of 0.01-0.1% in the strawberry juice after fermentation, mix, at 80-100 ℃ of following sterilization 10-40min, cooling can get the low pure fruit drink of strawberry after the can.
2. method according to claim 1, it is characterized in that adopting the complex enzyme hydrolysis strawberry juice, complex enzyme is made up of pectase, cellulase, hemicellulase, 1,4 beta-glucanase, zytase etc., the complex enzyme addition is the 0.01-0.2% of strawberry quality, the strawberry crushing juice rate reaches more than 90% behind the enzymolysis, and most nutrition and active material are discharged in the strawberry juice through enzymolysis in the strawberry.
3. method according to claim 1, it is characterized in that adopting wine active dry yeast, low-temp anaerobic fermentation under 15-35 ℃ of condition, the pol of strawberry juice is 6-15% during fermentation, fermentation time is 18-60 hour, ethanol content is 0.5%-5% in the strawberry juice of fermentation back, and product keeps strawberry distinctive local flavor of fruit and color and luster, has stronger oxidation and removing free radicals ability.
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| CN2011102593455A CN102266100A (en) | 2011-09-05 | 2011-09-05 | Method for preparing fermented low-alcohol strawberry juice beverage |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102924536A (en) * | 2012-11-06 | 2013-02-13 | 山东省农业科学院农产品研究所 | Preparation method of strawberry polyphenol |
| CN103355654A (en) * | 2013-08-13 | 2013-10-23 | 吉林农业大学 | Low-alcohol shitake mushroom beverage and production method thereof |
| CN104178519A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Fragaria ananassa Duchesne fermented extract and preparation method and application thereof |
| CN104286178A (en) * | 2014-11-03 | 2015-01-21 | 徐州工程学院 | Compound fermented beverage of great burdock oligosaccharide strawberry yogurt and manufacturing method of compound fermented beverage |
| CN106858243A (en) * | 2017-02-07 | 2017-06-20 | 吴旷雷 | A kind of processing method of low sugar red date concentrated juice |
| CN107455634A (en) * | 2017-09-22 | 2017-12-12 | 芜湖晋诚农业科技有限公司 | A kind of nutritious strawberry drink and preparation method thereof |
| CN109198338A (en) * | 2018-09-28 | 2019-01-15 | 江苏省农业科学院 | A kind of preparation method of strawberry compound fruit and vegetable fermented beverage |
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| CN1792271A (en) * | 2005-12-31 | 2006-06-28 | 中国食品发酵工业研究院 | Prepn. method of low alcohol fermented fruit juice beverage |
| CN101254008A (en) * | 2008-04-11 | 2008-09-03 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN102138686A (en) * | 2010-11-29 | 2011-08-03 | 天津市诺奥科技发展有限公司 | Preparation method of concentrated juice of yacon adopting bio-enzyme technology |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102924536A (en) * | 2012-11-06 | 2013-02-13 | 山东省农业科学院农产品研究所 | Preparation method of strawberry polyphenol |
| CN103355654A (en) * | 2013-08-13 | 2013-10-23 | 吉林农业大学 | Low-alcohol shitake mushroom beverage and production method thereof |
| CN103355654B (en) * | 2013-08-13 | 2014-09-24 | 吉林农业大学 | Low-alcohol shitake mushroom beverage and production method thereof |
| CN104178519A (en) * | 2014-08-19 | 2014-12-03 | 云南中烟工业有限责任公司 | Fragaria ananassa Duchesne fermented extract and preparation method and application thereof |
| CN104286178A (en) * | 2014-11-03 | 2015-01-21 | 徐州工程学院 | Compound fermented beverage of great burdock oligosaccharide strawberry yogurt and manufacturing method of compound fermented beverage |
| CN106858243A (en) * | 2017-02-07 | 2017-06-20 | 吴旷雷 | A kind of processing method of low sugar red date concentrated juice |
| CN107455634A (en) * | 2017-09-22 | 2017-12-12 | 芜湖晋诚农业科技有限公司 | A kind of nutritious strawberry drink and preparation method thereof |
| CN109198338A (en) * | 2018-09-28 | 2019-01-15 | 江苏省农业科学院 | A kind of preparation method of strawberry compound fruit and vegetable fermented beverage |
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Application publication date: 20111207 |