CN102488267A - Asparagus-pawpaw functional drink and its production method - Google Patents
Asparagus-pawpaw functional drink and its production method Download PDFInfo
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Abstract
The invention relates to a method of producing asparagus-pawpaw functional drink, which includes: subjecting asparagus to crushing, juicing and enzymolysis to obtain asparagus juice; deseeding, crushing and juicing pawpaw to obtain pawpaw juice; and adding grains into mixture of the asparagus juice and the pawpaw juice, and steaming, boiling, saccharifying, fermenting, clearing, mixing and disinfecting to obtain the asparagus-pawpaw functional drink. Yeast leaven is used for fermentation, and fermentation products of asparagus and pawpaw are aggregated in the drink during fermenting, and the drink is rich in a plurality of bioactivators easy for human bodies to absorb, thereby having great nutrition and health functions. The asparagus and the pawpaw having high nutrient and health values are combined in the production process of fermented drink to produce the high-quality functional drink which is fragrant and cool in taste, nutrient and functional components of the asparagus and the pawpaw are retained to the greatest extent, and the asparagus-pawpaw functional drink with health functions of the asparagus and the pawpaw has unique flavor, tastes cool, and is fragrant.
Description
Technical field
The invention belongs to food processing field, particularly a kind of asparagus pawpaw drinks and preparation method thereof.
Background technology
The Along with people's growth in the living standard, consumption idea reaches its maturity, and the consumer is to the demand of beverage also constantly upgrading, and " can quench one's thirst, mouthfeel good " can't be satisfied the consumer.Can not only quench one's thirst, also nutritious; Be not only fashion, also more healthy.To excavate traditional food is that foundational development goes out, and the medicinal and edible plant beverage that can satisfy consumer health's demand will welcome a flourishing great development period in future.
Asparagus is the dioecious herbaceos perennial of Liliaceae Asparagus; Claim that its asparagus is because of tender stem and the bamboo shoots of mainly edible tender stem as reed; Asparagus is with its higher nutritive value, medical value, and is very popular, becomes the high-grade health-care vegetable of international popular.The tender stem of asparagus can be eaten raw and process, and root can be used as medicine, and its flavor fragrance is delicious, soft good to eat, can improve a poor appetite, and helps digest; Asparagus is rich in trace elements such as multivitamin and amino acid and selenium, molybdenum, manganese; Can regulate human body organism metabolism and enhance immunity ability; Prevention and treatment to hypertension, heart disease and cancer have special pharmacological action, the effect that normal food has antifatigue, promotes longevity.
The pawpaw pericarp is thin, meat is thick, seed is few, meat is sliding, matter is tender, the sweet acid of distinguishing the flavor of, sweet osmanthus fragrance is arranged, and contain and enrich papain, vitamin C, B and calcium, phosphorus and mineral matter, nutritious; Also contain the carrotene, protein, calcium salt, protease, lemon enzyme of great deal of rich etc., have the hypertension of control, ephritis, constipation and aid digestion, control stomach trouble, human body is enhanced metabolism and antidotal effect, also have the effect of beauty and skin care beauty treatment.Its nutritive value can match in excellence or beauty with Kiwi berry, is celebrated with " hundred benefits are fruit ", is the first batch of dietotherapeutic food of announcing of the Ministry of Public Health.Present domestic pawpaw often is made into preserved fruit, preserved fruit class, if pawpaw is processed into drinks, just can make full use of the nutritional medicinal value and the space that utilizes that promotes the pawpaw raw material of pawpaw.
Summary of the invention
The present invention adopts modern biofermentation technique, has remedied the deficiency of prior art, and asparagus pawpaw drinks of a kind of unique flavor, best in quality, nourishing healthy and preparation method thereof is provided.
The present invention realizes through following technical scheme:
A kind of preparation method of asparagus pawpaw drinks is characterized in that: asparagus is processed asparagus juice behind broken juice, enzymolysis; Pawpaw through peeling, remove seed, fragmentation, process Chinese flowering quince juice after squeezing the juice; Asparagus juice, Chinese flowering quince juice are mixed and adding cereal, process through boiling, saccharification, fermentation, clarification, allotment, sterilization.Through special culture propagation agent fermentation, in the sweat polymerization tunning of asparagus and pawpaw, be rich in the multiple bioactivator that is easy to absorption of human body, have higher nutrition and health care function.
The present invention mainly comprises the steps:
A. asparagus juice is produced:
(1) placing water to add surfactant, vitamin C and citric acid in the asparagus leftover bits and pieces cleans, cleans the back and complete with the citric acid water that heats;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds citric acid, sodium ascorbate and maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymatic vessel, adds the natural clarifying agent stirring and evenly mixing that accounts for juice weight 0.003% compound dispersed particle STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter, obtains asparagus juice;
B. Chinese flowering quince juice is produced:
(4) the selective maturation degree is more than eighty per cant, and the pawpaw that no worm scar, nothing are rotted after the peeling of employing dipping by lye, is in time used flushing with clean water, removes fruit remained on surface alkali lye;
(5) will remove the peel the back pawpaw and split with stainless steel knife rip cutting, and remove seed, base of fruit, calyx, and adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the back pulp that will take away the puckery taste is cut into fritter of uniform size, is placed in 95～100 ℃ of water softening;
(6) with softening pawpaw fragment, put into juice extractor and squeeze the juice, fruit juice filters with 240 order nylon mesh screens, obtains coarse filtration juice and carries out ultrafiltration with the Hollow Fiber Ultrafiltration machine, obtains Chinese flowering quince juice;
C. composite fermentation:
(7) impurity elimination is broken milled glutinous broomcorn millet and asparagus juice, Chinese flowering quince juice, pure water add in the digester according to the ratio of weight 1:3:1:5, mix, and heat while stirring and carry out the boiling gelatinization;
(8) after boiling finishes, the saccharification of can lowering the temperature, reach the saccharification temperature requirement after, add carbohydrase, saccharifying agents such as root aspergillus stir, the insulation saccharification obtains converted mash;
The former bacterium of the yeast of (9) seed selection high-quality at first carries out preservation with the test tube slant culture medium that brewer's wort is processed, and makes leavening through the Pyatyi enlarged culture again, in whole Yeast Cultivation process, should be strictly on guard against living contaminants;
(10) treat that saccharification liquid cools to inoculation temperature after, import fermentation tank, insert prior cultured leavening, inoculum concentration is to account for 10% of converted mash weight, temperature controlled fermentation, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment obtains zymotic fluid;
D. allocate can:
(11) zymotic fluid after will sterilizing imports in the enzymatic vessel, adds ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin and stirs, and leaves standstill to carry out the enzymolysis clarification and filter then;
(12) liquid that clarification filtration is obtained is allocated, and mainly adjusts the sugar-acid ratio of beverage, adds embedding medium, acidity agent and sweetener, stirs, and allocates to Ph3.8-4.0 sag 8
+0.5; Allocate by taste and preference, and meet company standard, give prominence to the feeling of freshness and the refrigerant sense of asparagus pawpaw drinks, and demonstrate fully the original feature of asparagus juice and Chinese flowering quince juice;
(13) hyperfiltration, the UHT ultra high temperature short time sterilization is adopted in the sterilization can, aseptic in warm can.
Its optimized technical scheme is:
In the step (1), condition in the water when asparagus leftover bits and pieces cleans; Add the vitamin C of surfactant, 0.8 ~ 1 ‰ account for asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
In the step (2), add the citric acid account for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
In the step (4), concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, 1～1.5 minute time.
In the step (5), the time of taking away the puckery taste was controlled in 4 hours; The softening time is 3～5 minutes.
In the step (8), best saccharification temperature and saccharificatinn period are confirmed as: 60 ℃ of saccharification temperatures, time 72h; Best saccharifying agent combination is confirmed: carbohydrase+root aspergillus; Best saccharifying agent consumption is confirmed: every kind of 300 units/g.
In the step (9), the saccharomycete step that spreads cultivation is following: the former bacterium of yeast → 250 milliliters of triangular flask → 24 hours → 1000 milliliters triangular flask → cultivation 18-20 of cultivation hours → 15 liters Carlsberg's flask → 19 hours → 100 liters seeding tank → cultivation 8-20 of cultivation hours → 1000 liters of seeding tank → cultivation 8-20 hour → culture propagation agent.Wherein, preceding two-stage is cultivated and is generally selected for use brewer's wort as culture medium, and back three grades can directly be used asparagus pawpaw mixed juice as culture medium, simultaneously the pH value is adjusted into about 4.2, and temperature 27-28 ℃, each inoculum concentration is 1:10.
In the step (10), best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
In the step (11), enzymolysis clarification is to add the ZTE natural clarifying agent that accounts for zymotic fluid weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin.
In the step (12), ultra high temperature short time sterilization, temperature 135-140 ℃, time 5-10 second.
Asparagus pawpaw drinks of the present invention is processed by method of the present invention.
The present invention adopts pure biotechnology brew; These two kinds of asparagus pawpaws are had the vegetable and fruit that better nutritivity health care is worth are fused in the production technology of fermented beverage, produce a kind of have pure and sweet fragrance, taste salubrious the high-quality drinks, kept nutrition and the functional component of asparagus and pawpaw to the full extent; Have the health care of asparagus and pawpaw concurrently; Local flavor is peculiar, clean taste, pleasant aroma.
Description of drawings
Accompanying drawing is the process chart of asparagus pawpaw drinks of the present invention.
The specific embodiment
Embodiment:
1. asparagus juice is produced
(1) pretreatment of raw material:
Clean: choosing does not have the outer asparagus of the grade that rots and makes raw material with the leftover bits and pieces in canned asparagus spear, the production of quick-frozen asparagus; Raw material is carried out strictness washing, with microorganism, sand, dead leaf and the part agricultural chemicals etc. of removing the raw material surface attachment to guarantee the stability of product quality.
The vitamin C of multivariate table surface-active agent, 0.8 ~ 1 ‰ of interpolation adding 0.2 ‰ and 0.3 ‰ citric acid in the cleaning fluid to improve clean effect, are removed copper and other heavy metal in the bactericide.
Complete: the raw material after the cleaning will complete three minutes with 95 ℃, 0.3 ‰ citric acid waters; This process of completing can keep the activity of Normal juice color and inactive enzyme to prevent brown stain and microbial spoilage phenomenon occurring in each road manufacturing procedure afterwards, can remove the part bitter taste simultaneously.
(2) broken juice:
Broken: the cooled material that completes will in time carry out fragmentation, and broken fineness is 1 ~ 15mm, and in shattering process, adds 0.03 ‰ citric acid simultaneously; 0.15% sodium ascorbate and 0.005% maceration enzyme; Effectively decompose the colloidal substance in the asparagus, reduce viscosity, improve crushing juice rate.Shattering process will be taked cold crush method, and this method can reduce in the shattering process ascorbic destruction.
Squeeze the juice: raw material is squeezed the juice with spiral juice extractor after with crusher in crushing.The process of squeezing the juice also should keep low temperature, and low temperature can keep stronger pectinase activity, and the clarity of asparagus juice is improved.The juice of squeezing out is filtered through 150 order ternary vibratory sieves.
(3) enzymolysis clarification: the juice after will filtering (55 ~ 65 ℃) pumps into rapidly in the enzymolysis cylinder; The natural clarifying agent that adds 0.003% compound dispersed particle STERM layer current potential; Stirring and evenly mixing; Static 1.5 ~ 2 hours, mainly remove tannic acid, protein, resin, wax isocolloid labile element, eliminate its influence to active ingredient in the asparagus juice such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components.
Diatomite filtration: with the asparagus juice of enzymolysis clarification is that supernatant is squeezed into the Diatomeae filter and filtered, and filter adopts drum type vacuum filter, carries out coarse filtration earlier; Filter is hung in the native process, and vacuum is 900 ~ 950mm mercury column, and pre-hung diatomite layer thickness is 4 ~ 5cm; Scraper is adjusted into 0.5 ~ 0.8 mm; The diatomite filter that asparagus juice after the filtration is squeezed into positive press filtration again filters, and the asparagus juice technical indicator of filtering after finishing is light transmittance (625nm) 95.6%; Colour (425nm) 50%, turbidity 4 ~ 5NTU.Enzymolysis settle liquid pumps into diatomite filtration after separating with horizontal screw centrifuge.
2. Chinese flowering quince juice is produced
(4) material choice: the pawpaw maturity as raw material should be more than eighty per cant, and no worm scar, nothing are rotted really;
Peeling: adopt lye dipping, concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, 1～1.5 minute time, flushing with clean water is in time used in the peeling back, removes fruit remained on surface alkali lye.(5) cut partly, remove seed: the pawpaw after will removing the peel is split with stainless steel knife rip cutting, removes seed, base of fruit, calyx;
Take away the puckery taste: adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the time was controlled in 4 hours; Stripping and slicing, softening: pulp is cut into fritter of uniform size, is placed in 95～100 ℃ of water and softens, the time is 3～5 minutes.(6) squeeze the juice: with softening pawpaw meat fragment, put in the spiral juice extractor of people and squeeze the juice, fruit juice is collected in the stainless steel tank, discharges pomace simultaneously.Coarse filtration: filter with 240 order nylon mesh screens, obtain coarse filtration juice.Ultrafiltration: the Chinese flowering quince juice handling through coarse filtration, to its pressure with 0.49 MPa, carry out ultrafiltration with the Hollow Fiber Ultrafiltration machine.The used filter membrane of this ultrafiltration apparatus is a cellulose acetate film.Clear juice flows out through filter membrane, collects.
3. composite fermentation
(7) spice: the fragmentation of clean back is eluriated in the milled glutinous broomcorn millet impurity elimination, in the spice jar, add asparagus juice, Chinese flowering quince juice and the pure water of producing, open and stir; Slowly add broken good milled glutinous broomcorn millet; Asparagus juice, Chinese flowering quince juice, milled glutinous broomcorn millet, pure water, its ratio are 30:10:10:50, note stirring and charging rate; Make it to mix, caking must not be arranged or sink to the bottom phenomenon and take place.
Boiling: will import in the digester than the base-material for preparing by optimum proportion, and heat while stirring, and carry out the boiling gelatinization; Note control heating and mixing speed; Prevent to precipitate or be burned at the end, boiling temperature is selected 95～98 ℃ and 103～105 ℃ respectively for use, and temperature retention time was got respectively 15,30,45,60 minutes; Detect its viscosity number and pol value and change, to confirm best conditions of cooking.
Can find out that by above chart best conditions of cooking should be: 103～105 ℃ of temperature, 30 minutes time;
(8) saccharification: after boiling finishes, the saccharification of can lowering the temperature.After reaching the saccharification temperature requirement, add carbohydrase, saccharifying agents such as root aspergillus stir, the insulation saccharification.Simultaneously, note record pol situation of change, and PH changes, after reaching regulation and requiring, can stop saccharification, the cooling fermentation.
A, saccharification temperature time effects: saccharification temperature is got 65,60,55 ℃ respectively, adds the carbohydrase of 300 units/g, and the insulation saccharification is measured its pol situation of change and reached the highest pol time, to confirm best saccharification temperature and saccharificatinn period.
Can find out that by above chart best saccharification temperature and saccharificatinn period are confirmed to be 60 ℃ of saccharification temperatures, time 72h;
B, saccharifying agent select influence: can select for use respectively 1. carbohydrase 2. carbohydrase+root inulinase 3. the root inulinase 4. in heat wine Qu Jinhang mashing test, to confirm best saccharifying agent combination.Consumption can add by 300 units/g according to its saccharifying power.
Best saccharifying agent combination is confirmed: carbohydrase+root inulinase
C, the influence of saccharifying agent consumption: respectively in the ratio of saccharifying power 100,150,200,300,400 units/g, add saccharifying agent and carry out mashing test, record pol situation of change is to confirm optimal proportion.
Best saccharifying agent consumption is confirmed: 300 units/g
D, confirm best saccharification condition with orthogonal experiment
In front on the mashing test basis, in order to obtain best saccharification condition, these influences the key process parameter of saccharification result to saccharification temperature, saccharificatinn period, saccharifying agent combination, saccharifying agent consumption respectively, carry out orthogonal test, with definite best saccharification condition.
Best Mashing process parameter: 60 ℃ of saccharification temperatures, time 72h; Saccharifying agent: carbohydrase+root aspergillus; Saccharifying agent consumption: 300 units/g.
(9) culture propagation agent preparation: will from market purchasing and University Of Yantai's food fermentation research institute seed selection and preservation several primary yeasts: the XYNo109 of University Of Yantai yeast, newly aroma-producing yeasts, Angel aroma-producing yeasts, beneficial aroma-producing yeasts of a specified duration, beneficial friend's aroma-producing yeasts, yellow rice wine dry ferment greatly, with asparagus pawpaw composite juice, recording pol is 3 ° of Brix; With brewer's wort adjustment pol is 7 ° of Brix; All kinds of yeast are inoculated in the 100ml asparagus pawpaw composite juice by identical inoculum concentration more than inciting somebody to action respectively, and temperature control ferments in constant incubator, observe the fermentation situation; Emphasis is an aerogenesis speed; Rise sour speed, fragrance constitutes, and confirms best kind.Think that newly aroma-producing yeasts fermentation situation is better greatly, it is slower to rise acid, and fragrance is relatively coordination also, and is quiet and tastefully laid out; The Angel aroma-producing yeasts then ferments comparatively fast, but fragrance is single, ester fragrance overrich; It is very fast that benefit and beneficial friend's aroma-producing yeasts then rise acid for a long time, and fragrance is assorted.At last, selected newly greatly aroma-producing yeasts use bacterial strain as this experiment.
Culture presevation: the aroma-producing yeasts that seed selection is good, at first carry out preservation with the test tube slant culture medium that brewer's wort is processed.The adjustment wort concentration is 7 ° of Bx, and pH value is 4.5～5, agar 2%, the 0.1MPa 30min that sterilize, temperature is controlled at 26～28 ℃, cultivate 3d after, in 4 ℃ of left and right sides preservations, inoculation transplanting in 3 months is once.
The purebred cultivation in laboratory:
Slant strains → little triangular flask (250ml, cultivation 24 hours) → big triangular flask (1L, cultivation 18-20 hour) → Carlsberg's flask (15L)
The purebred cultivation in workshop:
Carlsberg's flask (15L, cultivation 19 hours) → first class seed pot (100L, cultivation 8-20 hour) → secondary seed jar (1000L, cultivation 8-20 hour) → culture propagation agent
Wherein, preceding two-stage is cultivated and is generally selected for use brewer's wort as culture medium, and back three grades can directly be used asparagus pawpaw composite juice as culture medium, simultaneously the pH value is adjusted into about 4.2, and temperature 27-28 ℃, each inoculum concentration is 1:10.
(10) fermentation: through adding 10% asparagus culture propagation agent in the base-material of sterilization treatment, adopt different fermentation temperatures to ferment respectively, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment.Carry out pol in the sweat, total acid, temperature, pH value change records, to confirm optimal conditions of fermentation.
Best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
4. allotment can
(11) enzymolysis clarification: the zymotic fluid after will sterilizing (55 ~ 65 ℃) pumps in the enzymatic vessel rapidly; Adopting temperature is 50 ~ 55 ℃, and other adds 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase; 0.007 ‰ Ludox; 0.003 ‰ tannin and 0.005 ‰ gelatin stir, the influence to active ingredient in the zymotic fluid such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components is eliminated in the clarification of static then 1.5 ~ 2 hours enzymolysis.
Diatomite filtration: the zymotic fluid of enzymolysis clarification is squeezed into diatomite filter filter, filter adopts drum type vacuum filter, carries out coarse filtration earlier; Filter is hung in the native process, and vacuum is 900 ~ 950mm mercury column, and pre-hung diatomite layer thickness is 4 ~ 5cm; Scraper is adjusted into 0.5 ~ 0.8 mm; The diatomite filter that zymotic fluid after the filtration is squeezed into positive press filtration again filters, and the fermented juice technical indicator of filtering after finishing is light transmittance (625nm) 95.6%; Colour (425nm) 50%, turbidity 4 ~ 5NTU.
(12) allotment: allocate by taste and preference, meet company standard, Ph3.8-4.0, sag 8
+0.5 mainly adjust the sugar-acid ratio of beverage, give prominence to the feeling of freshness and the refrigerant sense of asparagus pawpaw drinks, and demonstrate fully the original feature of asparagus juice and Chinese flowering quince juice.The asparagus pawpaw drinks that allotment is good, at first carry out hyperfiltration: utilize the particle and big molecule of hyperfiltration membrane filtration 5-100nm, operation differential static pressure is 0.21MPa, guaranteeing clarity and transparency, and removes the part bacterium of mixing.Carry out the UHT sterilization treatment through the ultra high temperature short time sterilization machine at 121 ℃ of insulation 8-10s then, be cooled to 85-90 ℃ after sterilization is accomplished immediately and carry out sterile filling, packing warehouse-in.
Asparagus pawpaw drinks of the present invention is processed by method of the present invention.
Claims (10)
1. the preparation method of an asparagus pawpaw drinks is characterized in that: asparagus is processed asparagus juice behind broken juice, enzymolysis; Pawpaw through peeling, remove seed, fragmentation, process Chinese flowering quince juice after squeezing the juice; Asparagus juice, Chinese flowering quince juice are mixed and adding cereal, process through boiling, saccharification, fermentation, clarification, allotment, sterilization.
2. the preparation method of asparagus pawpaw drinks according to claim 1 is characterized by, and comprises the steps:
A. asparagus juice is produced:
(1) placing water to add surfactant, vitamin C and citric acid in the asparagus leftover bits and pieces cleans, cleans the back and complete with the citric acid water that heats;
(2) the cooled asparagus leftover bits and pieces that will complete is broken for the particle of 1 ~ 15mm, adds citric acid, sodium ascorbate and maceration enzyme simultaneously, then it is squeezed the juice, filters;
(3) juice after will filtering pumps in the enzymatic vessel, adds the natural clarifying agent stirring and evenly mixing that accounts for juice weight 0.003% compound dispersed particle STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter, obtains asparagus juice;
B. Chinese flowering quince juice is produced:
(4) the selective maturation degree is more than eighty per cant, and the pawpaw that no worm scar, nothing are rotted after the peeling of employing dipping by lye, is in time used flushing with clean water, removes fruit remained on surface alkali lye;
(5) will remove the peel the back pawpaw and split with stainless steel knife rip cutting, and remove seed, base of fruit, calyx, and adopt the method for 30～32 ℃ of water logging bubbles to take off astringent taste, the back pulp that will take away the puckery taste is cut into fritter of uniform size, is placed in 95～100 ℃ of water softening;
(6) with softening pawpaw fragment, put into juice extractor and squeeze the juice, fruit juice filters with 240 order nylon mesh screens, obtains coarse filtration juice and carries out ultrafiltration with the Hollow Fiber Ultrafiltration machine, obtains Chinese flowering quince juice;
C. composite fermentation:
(7) impurity elimination is broken milled glutinous broomcorn millet and asparagus juice, Chinese flowering quince juice, pure water add in the digester according to the ratio of weight 1:3:1:5, mix, and heat while stirring and carry out the boiling gelatinization;
(8) after boiling finishes, the saccharification of can lowering the temperature, reach the saccharification temperature requirement after, add carbohydrase, saccharifying agents such as root aspergillus stir, the insulation saccharification obtains converted mash;
The former bacterium of the yeast of (9) seed selection high-quality at first carries out preservation with the test tube slant culture medium that brewer's wort is processed, and makes leavening through the Pyatyi enlarged culture again;
(10) treat that saccharification liquid cools to inoculation temperature after, import fermentation tank, insert prior cultured leavening, inoculum concentration is to account for 10% of converted mash weight, temperature controlled fermentation; After treating that pol drops to 15～18Brix, stuck fermentation immediately, sterilization treatment obtains zymotic fluid;
D. allocate can:
(11) zymotic fluid after will sterilizing imports in the enzymatic vessel, adds ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin and stirs, and leaves standstill to carry out the enzymolysis clarification and filter then;
(12) liquid that clarification filtration is obtained is allocated, and mainly adjusts the sugar-acid ratio of beverage, adds embedding medium, acidity agent and sweetener, stirs, and allocates to Ph3.8-4.0 sag 8
+0.5;
(13) hyperfiltration, the UHT ultra high temperature short time sterilization is adopted in the sterilization can, aseptic in warm can.
3. the preparation method of asparagus pawpaw drinks according to claim 2; It is characterized in that: in the step (1); Condition in the water when asparagus leftover bits and pieces cleans: add the vitamin C of multivariate table surface-active agent, 0.8 ~ 1 ‰ that account for asparagus raw material weight 0.2 ‰ and 0.3 ‰ citric acid, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
4. the preparation method of asparagus pawpaw drinks according to claim 2 is characterized in that: in the step (2), add the citric acid account for asparagus raw material weight 0.03 ‰, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
5. the preparation method of asparagus pawpaw drinks according to claim 2 is characterized in that: in the step (4), and concentration of lye 12 Baume degrees, 95～100 ℃ of temperature, 1～1.5 minute time.
6. the preparation method of asparagus pawpaw drinks according to claim 2 is characterized in that: in the step (5), the time of taking away the puckery taste was controlled in 4 hours; The softening time is 3～5 minutes.
7. the preparation method of asparagus pawpaw drinks according to claim 2 is characterized in that: in the step (8), best saccharification temperature and saccharificatinn period are confirmed as: 60 ℃ of saccharification temperatures, time 72h; Best saccharifying agent combination is confirmed: carbohydrase+root aspergillus; Best saccharifying agent consumption is confirmed: every kind of 300 units/g.
8. the preparation method of asparagus pawpaw drinks according to claim 2 is characterized in that: in the step (10), best technological condition for fermentation: optimum fermentation temp is 26～28 ℃, 4～5 days time.
9. the preparation method of asparagus pawpaw drinks according to claim 2; It is characterized in that: in the step (11), enzymolysis clarification is to add the ZTE natural clarifying agent that accounts for zymotic fluid weight 0.03 ‰, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; In the step (12), ultra high temperature short time sterilization, temperature 135-140 ℃, time 5-10 second.
10. an asparagus pawpaw drinks is characterized in that: processed by claim 1 or 2 described preparation technologies.
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| CN103380927A (en) * | 2013-06-11 | 2013-11-06 | 十堰渝川食品有限公司 | Shine skin papaya juice beverage and preparation method thereof |
| CN103989213A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Manufacturing method of asparagus-sweet potato pulp |
| CN104287027A (en) * | 2014-09-26 | 2015-01-21 | 万法喜 | Preparation method of orange juice beverage |
| CN104351877A (en) * | 2014-11-27 | 2015-02-18 | 宋鸟生 | Papaya fermented beverage and preparation method thereof |
| CN105725080A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Nutritious brewing porridge and preparation method thereof |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
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| CN107549533A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of clarification type asparagus compound juice beverage |
| CN108813252A (en) * | 2018-07-04 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of preparation method of high microsteping weight reducing asparagus beverage |
| CN116349807A (en) * | 2023-02-23 | 2023-06-30 | 柏维力生物技术(安徽)股份有限公司 | Preparation method of ultra-clean filled portable small Q bottle beverage with original flavor maintained |
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| CN103380927A (en) * | 2013-06-11 | 2013-11-06 | 十堰渝川食品有限公司 | Shine skin papaya juice beverage and preparation method thereof |
| CN103284246A (en) * | 2013-06-18 | 2013-09-11 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN103284246B (en) * | 2013-06-18 | 2014-08-13 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN103989213A (en) * | 2013-10-11 | 2014-08-20 | 菏泽巨鑫源食品有限公司 | Manufacturing method of asparagus-sweet potato pulp |
| CN103989213B (en) * | 2013-10-11 | 2016-03-02 | 菏泽巨鑫源食品有限公司 | The preparation method of asparagus pachyrhizus slurry |
| CN104287027B (en) * | 2014-09-26 | 2015-11-11 | 万法喜 | A kind of preparation method of orange beverage |
| CN104287027A (en) * | 2014-09-26 | 2015-01-21 | 万法喜 | Preparation method of orange juice beverage |
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| CN105725080A (en) * | 2016-02-29 | 2016-07-06 | 济南舜景医药科技有限公司 | Nutritious brewing porridge and preparation method thereof |
| CN107232440A (en) * | 2016-03-28 | 2017-10-10 | 内蒙古伊利实业集团股份有限公司 | A kind of frozen and its production technology containing particulate matter or tablet |
| CN107232440B (en) * | 2016-03-28 | 2021-11-23 | 内蒙古伊利实业集团股份有限公司 | Frozen beverage containing particles or tablets and production process thereof |
| CN106071525A (en) * | 2016-06-08 | 2016-11-09 | 佛山泓乾生物科技有限公司 | A kind of preparation method of Pawpaw Chinese yam beverage |
| CN107549533A (en) * | 2017-09-08 | 2018-01-09 | 安徽阜南常晖食品有限公司 | A kind of processing method of clarification type asparagus compound juice beverage |
| CN108813252A (en) * | 2018-07-04 | 2018-11-16 | 安徽盼盼食品有限公司 | A kind of preparation method of high microsteping weight reducing asparagus beverage |
| CN116349807A (en) * | 2023-02-23 | 2023-06-30 | 柏维力生物技术(安徽)股份有限公司 | Preparation method of ultra-clean filled portable small Q bottle beverage with original flavor maintained |
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