CN102499405A - Preparation method for asparagus compound cereal fermentation type functional beverage - Google Patents
Preparation method for asparagus compound cereal fermentation type functional beverage Download PDFInfo
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Abstract
The invention belongs to the field of food processing, and specifically discloses a preparation method for an asparagus compound cereal fermentation type functional beverage. According to the preparation method, asparagus offcuts are adopted as raw materials. The method is characterized in that the asparagus offcuts are subjected to treatments of crushing juicing, enzymolysis and concentration to prepare into an asparagus juice; the asparagus juice is mixed with a compound cereal comprising rice, rhubarb rice and broomcorn millet; and the resulting mixture is subjected to treatments of saccharification, enzymolysis, fermentation and blending to prepare into the fermentation type functional beverage. According to the present invention, the asparagus and the compound cereal comprising the rice, the rhubarb rice and the broomcorn millet are mixed, and are subjected to the treatments of saccharification, enzymolysis and fermentation to prepare into the fermentation type functional beverage, the product has characteristics of moderate sour and sweet taste, harmony and gracefulness, the unique yeast aroma of the beverage attracts the consumers, and the consumers love the beverage.
Description
(1) technical field
The invention belongs to food processing field, particularly a kind of preparation method of asparagus composite cereal fermented type drinks.
(2) background technology
Along with fast development of national economy; Improving constantly of people's living standard; Radical change has taken place in people's nourishing healthy consciousness, is being satisfied with under the prerequisite of having enough, having drunk cuisines, and nutrition dietary has become national life quality whether characteristic as far as the health affected problem to country; Nutrition simultaneously also is familiar with by the consumer people's health effect; Government and consumer have reached urgent and strong stage to the needs of green health, nutritional health food; How will occupy people and live the drink, food of main status on traditional basis, it is extremely urgent to produce the drink, the food that become not only nourishing healthy but also have certain function.
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.
In recent years, asparagus has been processed with development faster, and quick-frozen asparagus, canned asparagus spear, asparagus wine are come out one after another, and the production technology of asparagus juice has also had certain progress, and asparagus allotment juice, the turbid juice of asparagus etc. have appearred in market in succession.Further investigation reveals that though these products have certain nutrient value, market reaction is flat, can not satisfy taste and preference, trace it to its cause, at first is sensory issues, and secondly the peculiar bitter substance of asparagus is difficult to adapt to consumer taste.
(3) summary of the invention
The present invention is in order to remedy the deficiency of prior art, and the preparation method of a kind of unique flavor, quality is good, processing is unique asparagus composite cereal fermented type drinks is provided
The present invention realizes through following technical scheme:
A kind of preparation method of asparagus composite cereal fermented type drinks; With the asparagus leftover bits and pieces is raw material; It is characterized in that: the asparagus leftover bits and pieces is processed asparagus juice through broken juice, enzymolysis, after concentrating, mix through saccharification, enzymolysis, fermentation, allotment with the composite cereal of forming by rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet and process the fermented type drinks.
The present invention mainly comprises the steps:
(1) places water to add multivariate table surface-active agent, vitamin C and citric acid in the asparagus leftover bits and pieces and clean, clean the back and use the citric acid water of heating to complete;
(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 enzymolysis cylinder, adds the natural clarifying agent stirring and evenly mixing of 0.003% compound dispersion chestnut STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter;
(4) asparagus juice that filtration is obtained adopts the quadruple effect falling film type evaporation to concentrate; Pump into then in the enzymolysis cylinder; Adding ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin stir under 50 ~ 55 ℃, leave standstill and carry out the secondary enzymolysis clarification in 1.5 ~ 2 hours, filter at last;
(5) adopt quadruple effect falling film type evaporation concentrator to carry out the back and concentrate, in concentrating last effect device, the cooling Titian is set and returns fragrant device, the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃ of Titians;
(6) under 40 ~ 45 ℃, the vacuum of 400 ~ 500mm mercury column, outgas to concentrating asparagus juice, then through 80 ~ 95 ℃ preheat the back ultra high temperature sterilization, be cooled to 28 ~ 32 ℃ after low tempertaure storage, obtain concentrated asparagus Normal juice;
(7) composite cereal is added water-wet, impurity elimination, fragmentation, in the spice jar, add concentrated asparagus Normal juice and pure water, under the state that stirs, slowly add broken good composite cereal, make it to mix;
(8) material that mixes is put into digester, heat while stirring, boiling temperature is 95 ~ 98 ℃, is incubated cooling after 50 ~ 70 minutes, adds saccharifying agent and stirs, the insulation saccharification;
(9) aroma-producing yeasts that seed selection is good at first carries out preservation with the test tube slant culture medium that brewer's wort is processed, and the adjustment wort concentration is 7 ° of Be; PH value is 4.5 ~ 5, agar 2%, the 0.1MPa 30min that sterilizes; Temperature is controlled at 26 ~ 28 ℃; After cultivating 3d, in 4 ℃ of left and right sides preservations, inoculation in 3 months is transplanted once;
The purebred cultivation in laboratory: big triangular flask (1L) the Ka Shi jar (10L) of the little triangular flask of slant strains (250ml);
The purebred cultivation in workshop: Ka Shi jar (10L) first class seed pot (100L) secondary seed jar (1000L).
(10) saccharification liquid is squeezed into fermentation tank, insert prior cultured distiller's yeast, inoculum concentration is not less than converted mash 10%, temperature controlled fermentation, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment;
(11) zymotic fluid is carried out little fire and distill slowly, low temperature is plucked wine, after the separated; Change still residue over to horizontal screw centrifuge, the clear liquid that centrifugalizes out adds fining agent and leaves standstill clarification, obtains the asparagus fermenation raw liquid; It is filtered, obtain asparagus composite cereal zymotic fluid;
(12) add acidity agent, sweetener and stabilizing agent in the asparagus composite cereal zymotic fluid and stir, hyperfiltration, ultra high temperature short time sterilization obtains product at last.
Its optimized technical scheme is:
In the step (1), the vitamin C of multivariate table surface-active agent, 0.8 ~ 1 ‰ of oedema condition 0.2 ‰ and 0.3 ‰ citric acid when the asparagus leftover bits and pieces cleans, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
In the step (2), add 0.03 ‰ citric acid, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
In the step (4), enzymolysis clarification is, adds 0.03 ‰ ZTE natural clarifying agent, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and the triple effect temperature is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, and vacuum is 700 ~ 750mm mercury column.
In the step (7), the weight proportion that concentrates asparagus Normal juice, rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet, pure water is 10:10:15:15:50.
In the step (8), the boiling gelatinization point is 103 ~ 105 ℃, and the time is 30 minutes; Saccharification temperature is 60 ℃, and the time is 72h, and saccharifying agent is carbohydrase and root aspergillus, and the saccharifying agent consumption is 300 units/g.
In the step (10), fermentation temperature is 26 ~ 28 ℃, and the time is 4 ~ 5 days.
In the step (11), pinch earlier separately when plucking wine and get 0.5 ~ 1kg foreshot, when plucking wine to 50 ~ 55% (v/v), change atmosphere and knock into the back, pinch and get the wine tail and deposit separately, treat wine tail wine degree less than 5% o'clock, stop to pinch a wine, the atmosphere acid discharge stopped distillation after 10 minutes, separated.
In the step (12), the operation differential static pressure of hyperfiltration is 0.2 ~ 1MPa.
The present invention adopts pure biotechnology brew; This vegetables and nutritious cereal with better nutritivity health care value of asparagus is fused in the production technology of fermented beverage; Produce a kind of have pure and sweet asparagus fragrance, taste salubrious the high-quality drinks; The nutrition and the functional component that have kept asparagus and cereal to the full extent have good nutrition and health care effect; Product color is yellowish, and clear, fragrance is strong, mouthfeel is mellow, has the effect of anti-cancer, reducing blood lipid, toxin expelling diuresis, strong kidney, enhance immunity power.
To be that rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet are mixed with asparagus with composite cereal process a kind of fermentable drinks through saccharification, enzymolysis, fermentation in the present invention, this product sour and sweet palatability, harmonious graceful, and its unique yeast fragrance deep breath has drawn the consumer, enjoys great kindness.
(4) description of drawings
Below in conjunction with accompanying drawing the present invention is further described.
Fig. 1 concentrates the process chart of asparagus Normal juice preparation for the present invention;
Fig. 2 is the process chart of asparagus composite cereal fermentation of the present invention;
Fig. 3 is that viscosity number changes sketch map under the different conditions of cooking;
Fig. 4 is that pol changes sketch map under the different conditions of cooking;
Fig. 5 is different saccharification temperature pol change curve sketch mapes.
(5) specific embodiment
Embodiment:
One, asparagus inspissated juice preparatory phase
(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.
(4) just concentrate: concentrate and adopt the quadruple effect falling film type evaporation to concentrate, it is 18Brix (compound microcapsule) that asparagus juice is concentrated into 5 times, pumps into then and carries out the secondary enzymolysis clarification in the enzymolysis cylinder.Adopting temperature is 50 ~ 55 ℃, and other adds 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase, and 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin stir, and filter after static then 1.5 ~ 2 hours.Filter type adopts diatomite filtration and hyperfiltration machine to filter.
During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and triple effect is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, and vacuum is 700 ~ 750mm mercury column; Wherein, concentrator adopts the cooling of secondary spraying formula.
Diatomite filtration: adopt diatomite filter that juice is filtered.At first diatomite filter is carried out precoating and make stainless steel filter a kind of diatomite coating of formation on the disk, through precoated shet, particle and macromolecule just are trapped within precoated shet to liquid to be filtered under the pump pressure effect.This law is bright through experiment repeatedly, and drawing best precoated shet thickness is about 5mm.
(5) back concentrates: adopt quadruple effect falling film type evaporation concentrator.Hui Xiang also is a main link in concentration process, and asparagus contains the special fragrance material, and its typical fragrance matter delicate fragrance is graceful; Slightly bitter, it can volatilize with the evaporation of moisture in the concentration process, for this reason in concentrating last effect device; The cooling Titian is set and returns fragrant device; 70% the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃, extracts the aromatic substance in the asparagus.
(6) degassing, sterilization:, under the vacuum of 400 ~ 500mm mercury column the asparagus Normal juice that concentrates is outgased at 40 ~ 45 ℃.This project adopts vacuum degassing technology, for fully removing the oxygen in the Juice, should make the interior juice temperature of degassing tank be higher than the corresponding boiling point of vacuum in the degassing tank, and definite optimum temperature can make degassing beverage that 2% ~ 3% evaporation capacity is arranged.Asparagus juice after the degassing adopts 121 ℃ ultra high temperature sterilization through 80 ~ 95 ℃ preheat, and holding the temperature time is 45 ~ 50s, and cooling procedure is for be cooled to 28 ~ 32 ℃ again after 60 ~ 75 ℃ pre-cooled.Sterilization changes the hold-up tank low tempertaure storage over to after finishing, in order to the use of secondary fermentation stage.
Two, composite cereal the processing stage
(7) spice: the fragmentation of clean back is eluriated in the cereal impurity elimination, in the spice jar, add asparagus inspissated juice and pure water, open and stir; Slowly add broken good composite cereal (rice, Radix Et Rhizoma Rhei rice and milled glutinous broomcorn millet); Asparagus inspissated juice, rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet, pure water, its ratio are 10:10:15:15:50, note stirring and charging rate; Make it to mix, caking must not be arranged or sink to the bottom phenomenon and take place.
(8) boiling: will pour 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.
Viscosity number and pol value change as shown in the table under the different boiling temperature conditions
Can find out that by last table and accompanying drawing 3,4 best conditions of cooking should be: 103 ~ 105 ℃ of temperature, 30 minutes time;
Three, mix the saccharification stage
(9) 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.
The pol situation of change is as shown in the table under the different saccharification temperature conditions
Can find out that by above table and accompanying drawing 5 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 and root aspergillus; Saccharifying agent consumption: 300 units/g.
Four, the inoculation fermentation stage
(10) Yeast Cultivation
A, yeast screening assay: 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 the direct broken juice of fresh asparagus, 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 Normal 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, to confirm best kind.
The yeast strain of the most suitable asparagus fermentation:
B, barms preservation: 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 Be, 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:
Flow process: big triangular flask (1L) the Ka Shi jar (10L) of the little triangular flask of slant strains (250ml)
The purebred cultivation in workshop:
Flow process: Ka Shi jar (10L) first class seed pot (100L) secondary seed jar (1000L)
Distiller's yeast culture process technical conditions
(11) fermentation: after treating that saccharification liquid cools to inoculation temperature, squeeze into fermentation tank, insert prior cultured distiller's yeast, inoculum concentration is not less than converted mash 10%, temperature controlled fermentation.After treating that pol drops to 15～18Brix, stuck fermentation immediately, sterilization treatment.Adopt different fermentation temperatures to ferment respectively, 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.
Five, the separating and filtering stage
(12) distillation: with the zymotic fluid after the fermentation ends, squeeze in the boiler, open steam, distill.Will note controlling distillation speed during distillation, accomplish that little fire steams slowly, low temperature is plucked wine.To note when plucking wine leaving out the beginning and the end, pinch at first separately and get 0.5 ~ 1kg foreshot, when plucking wine to 50 ~ 55% (v/v), change atmosphere and knock into the back, pinch and get the wine tail and deposit separately, get that pot is multiple to be steamed ready.When treating wine tail wine degree less than 5% (v/v), stop to pinch wine, the atmosphere acid discharge stopped distillation after 10 minutes, separated.
Separate: change still residue over to horizontal screw centrifuge, centrifugalize.Separate the back residue and deposit separately, be equipped with proferment vinegar and use; Separate clear liquid and change hold-up tank over to, clarifying treatment.
Clarification: horizontal screw centrifuge is separated clear liquid add fining agents such as pectase, cellulase, bentonite respectively, stir, leave standstill clarifying treatment.
Filter: will play the good asparagus fermenation raw liquid of glue clarification, and get supernatant and filter.Filter and use the horizontal disc diatomite filter; 616 types and 821 type diatomite with Qingdao Samsung filter aid factory produces are made filter aid; The filter aid addition is by each 616 types+821 types=1.5kg+1.5kg, and filter pressure is 0.15 ~ 0.3Mpa, and the precoating thickness of filter bed is not less than 1cm.It is subsequent use to filter the clarified solution storage of end back, and turbid solution changes horizontal screw centrifuge over to the deposition residue and centrifugalizes again.
Six, the allotment tinning stage
(13) allotment: mainly adjust the sugar-acid ratio of beverage, give prominence to the feeling of freshness and the refrigerant sense of asparagus health drink, and demonstrate fully the original feature of asparagus juice.Before batching, prepare syrup earlier, granulated sugar is dissolved and filters, process certain density syrup.Batching is carried out in batches, according to every batch of dosage, according to the different cultivars proportion of raw materials of prescription regulation, calculates the consumption of Juice.Adjust sugar-acid ratio then; Used various Juices or slurry are put into blend tank to mix; According to the soluble solid content of the mixed juice slurry of measuring, soluble solid content and the dosage that juice is starched consumption, product beverage; Calculate the granulated sugar consumption, and, calculate the syrup consumption by the syrup concentration for preparing.After the calculating used syrup is put into blend tank, add water to the ormal weight of every batch of batching, further mix.Measure the acidity of beverage in the blend tank, calculating needs additional citric acid consumption, acid is mixed with acid solution adds in the blend tank.Add thickener, stabilizing agent at last, and will add micro-colouring agent, essence etc. as required, fully stir.
Hyperfiltration: the particle and big molecule that utilize hyperfiltration membrane filtration 5 ~ 100nm.The operation differential static pressure is 0.2 ~ 1MPa.
Sterile filling: 8 grades of air cleanings of racking room, wash, local 5 grades of air cleanings (primary standard is 100 grades) in the filling, inside back cover position all-in-one.Equipment, article even the space of all contact fruit drinks all must be through strict sterilization.Bottle adopts the chlorine dioxide disinfection liquid of 250ppm to soak 30s; Bubble bottle machine is done local 5 grades of purifications; Disinfectant has automatic recovery and concentration determination system, guarantees that decontaminant concentration is stable; Be delivered to bottling department after the bottle sterilization, disinfectant residual in the bottle rinsed well, dry up with filtrated air again, guarantee that the residual disinfectancy agent can not exert an influence to material with sterilized water.The lid sterilization can be adopted the ozone fumigating system, in ozone disinfection cabinet, carries out, and ozone concentration is about 1%, and the time is 25 ~ 30 minutes.Ozone disinfection cabinet is placed in aseptic, and the lid after the sterilization is directly gone up bottle placer.Sterilization is to adopt UHT ultra high temperature short time sterilization, temperature 135 ~ 150 to cold-aseptic filling to fruit juice
0C, time 3 ~ 5 seconds.The material heated time is short, loss of nutritional ingredients seldom, quality and mouthfeel do not have significant change yet.
Claims (10)
1. the preparation method of an asparagus composite cereal fermented type drinks; With the asparagus leftover bits and pieces is raw material; It is characterized in that: the asparagus leftover bits and pieces is processed asparagus juice through broken juice, enzymolysis, after concentrating, mix through saccharification, enzymolysis, fermentation, allotment with the composite cereal of forming by rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet and process the fermented type drinks.
2. the preparation method of asparagus composite cereal fermented type drinks according to claim 1 is characterized by, and mainly comprises the steps:
(1) places water to add multivariate table surface-active agent, vitamin C and citric acid in the asparagus leftover bits and pieces and clean, clean the back and use the citric acid water of heating to complete;
(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 enzymolysis cylinder, adds the natural clarifying agent stirring and evenly mixing of 0.003% compound dispersion chestnut STERM layer current potential, leaves standstill 1.5 ~ 2 hours, and separation of supernatant is filtered through diatomite filter;
(4) asparagus juice that filtration is obtained adopts the quadruple effect falling film type evaporation to concentrate; Pump into then in the enzymolysis cylinder; Adding ZTE natural clarifying agent, pectase, Ludox, tannin, gelatin stir under 50 ~ 55 ℃, leave standstill and carry out the secondary enzymolysis clarification in 1.5 ~ 2 hours, filter at last;
(5) adopt quadruple effect falling film type evaporation concentrator to carry out the back and concentrate, in concentrating last effect device, the cooling Titian is set and returns fragrant device, the ethanol that adds-18 ~-15 ℃ cools off, and is cooled to 5 ~ 10 ℃ of Titians;
(6) under 40 ~ 45 ℃, the vacuum of 400 ~ 500mm mercury column, outgas to concentrating asparagus juice, then through 80 ~ 95 ℃ preheat the back ultra high temperature sterilization, be cooled to 28 ~ 32 ℃ after low tempertaure storage, obtain concentrated asparagus Normal juice;
(7) composite cereal is added water-wet, impurity elimination, fragmentation, in the spice jar, add concentrated asparagus Normal juice and pure water, under the state that stirs, slowly add broken good composite cereal, make it to mix;
(8) material that mixes is put into digester, heat while stirring, boiling temperature is 95 ~ 98 ℃, is incubated cooling after 50 ~ 70 minutes, adds saccharifying agent and stirs, the insulation saccharification;
(9) aroma-producing yeasts that seed selection is good at first carries out preservation with the test tube slant culture medium that brewer's wort is processed, and the adjustment wort concentration is 7 ° of Be; PH value is 4.5 ~ 5, agar 2%, the 0.1MPa 30min that sterilizes; Temperature is controlled at 26 ~ 28 ℃; After cultivating 3d, in 4 ℃ of left and right sides preservations, inoculation in 3 months is transplanted once;
(10) saccharification liquid is squeezed into fermentation tank, insert prior cultured distiller's yeast, inoculum concentration is not less than converted mash 10%, temperature controlled fermentation, treat that pol drops to 15～18Brix after, stuck fermentation immediately, sterilization treatment;
(11) zymotic fluid is carried out little fire and distill slowly, low temperature is plucked wine, after the separated; Change still residue over to horizontal screw centrifuge, the clear liquid that centrifugalizes out adds fining agent and leaves standstill clarification, obtains the asparagus fermenation raw liquid; It is filtered, obtain asparagus composite cereal zymotic fluid;
(12) add acidity agent, sweetener and stabilizing agent in the asparagus composite cereal zymotic fluid and stir, hyperfiltration, ultra high temperature short time sterilization obtains product at last.
3. the preparation method of asparagus composite cereal fermented type drinks according to claim 2; It is characterized in that: in the step (1); The vitamin C of multivariate table surface-active agent, 0.8 ~ 1 ‰ of oedema condition 0.2 ‰ and 0.3 ‰ citric acid when the asparagus leftover bits and pieces cleans, the raw material after the cleaning completed three minutes with 95 ℃, 0.3% citric acid water.
4. the preparation method of asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (2), add 0.03 ‰ citric acid, 0.15% sodium ascorbate and 0.005% maceration enzyme in the shattering process.
5. the preparation method of asparagus composite cereal fermented type drinks according to claim 2; It is characterized in that: in the step (4); Enzymolysis clarification is, adds 0.03 ‰ ZTE natural clarifying agent, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin; During the quadruple effect of asparagus juice concentrated, an effect temperature was 60 ~ 62 ℃, and vacuum is the 600mm mercury column; Two effect temperature are 40 ~ 42 ℃, and vacuum is 650 ~ 700mm mercury column, and the triple effect temperature is 50 ~ 55 ℃; Vacuum is 600 ~ 650mm mercury column, and the quadruple effect temperature is 40 ~ 42 ℃, and vacuum is 700 ~ 750mm mercury column.
6. asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (7), the weight proportion that concentrates asparagus Normal juice, rice, Radix Et Rhizoma Rhei rice, milled glutinous broomcorn millet, pure water is 10:10:15:15:50.
7. asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (8), the boiling gelatinization point is 103 ~ 105 ℃, and the time is 30 minutes; Saccharification temperature is 60 ℃, and the time is 72h, and saccharifying agent is carbohydrase and root aspergillus, and the saccharifying agent consumption is 300 units/g.
8. asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (10), fermentation temperature is 26 ~ 28 ℃, and the time is 4 ~ 5 days.
9. asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (11), pinch separately earlier when plucking wine and get 0.5 ~ 1kg foreshot; When plucking wine to 50 ~ 55% (v/v), change atmosphere and knock into the back, pinch and to get the wine tail and deposit separately; Treat wine tail wine degree less than 5% o'clock, stagnate and pinch wine that the atmosphere acid discharge is after 10 minutes; Stop distillation, separate.
10. asparagus composite cereal fermented type drinks according to claim 2 is characterized in that: in the step (12), the operation differential static pressure of hyperfiltration is 0.2 ~ 1MPa.
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