CN102835704A - Fermented common sowthistle herb beverage and preparation method thereof - Google Patents
Fermented common sowthistle herb beverage and preparation method thereof Download PDFInfo
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- CN102835704A CN102835704A CN2012103019284A CN201210301928A CN102835704A CN 102835704 A CN102835704 A CN 102835704A CN 2012103019284 A CN2012103019284 A CN 2012103019284A CN 201210301928 A CN201210301928 A CN 201210301928A CN 102835704 A CN102835704 A CN 102835704A
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Abstract
The invention relates to a vegetable juice beverage and a preparation method of the vegetable juice beverage, in particular to a fermented common sowthistle herb beverage and a preparation method of the fermented common sowthistle herb beverage. The fermented common sowthistle herb beverage is characterized in that: the beverage is prepared from the following materials comprising common sowthistle herb juice with a density of 0.4-0.5 g/cm<3>, white sugar with 2%-9% by weight of common sowthistle herb juice, citric acid with 0.09%-0.35% by weight of common sowthistle herb juice, xylitol with 4%-17.5% by weight of common sowthistle herb juice and activated saccharomycetes liquid with 2%-5% by volume of common sowthistle herb juice. According to the invention, the scientific and reasonable production process is designed based on biological characteristics of the common sowthistle herb, and the originally single common sowthistle herb juice is fermented and formulated to prepare the fermented common sowthistle herb beverage with alcohol taste, to improve the taste and increase the color varieties; and he fermented common sowthistle herb beverage maintains beneficial elements and nutrient components of the common sowthistle herb, has pure taste and no bitter taste, and is suitable for mass consumption.
Description
(1) technical field
The present invention relates to juice beverage and preparing technical field thereof, particularly a kind of fermented type sow thistle drink and preparation method thereof.
(2) background technology
China's vegetable growing has a long history, and is wide in variety, output is big, quality good, price is low, is the maximum country of vegetables output in the world.But because the marketing fresh of vegetables is limited, storage technique and condition do not catch up with in addition, cause loss big.And change the perishable fresh and tender vegetables of busy season surplus into easy storage, long keeping vegetable juice or vegetable beverage, and produce dull and rush season for regulating vegetables, increasing varieties and designs has great significance.
The raising that Along with people's requires health diet, the product of natural wild raw material processing is good by widely.And have the utilization of the vegetables of many health-care efficacies to be scarcely out of swaddling-clothes like this for Wild bitter herb, can not satisfy the dietary requirements that people are expanded day by day far away.Bitter dish drink (food) article of present stage market circulation mainly eat and squeeze the juice that to drink be main with direct.Vegetable juice belongs to basic food, for keeping pH value of human body important effect is arranged, contain simultaneously many to extremely important and valuable nutrition of human body and curative effect composition, so their and are absorbed by human consumption toward the effect that contact has the treatment disease easily.The beverage that vegetable juice is developed into through special process has more unique color; Can improve a poor appetite, promote digestion; And can correspondingly improve the nutritive value with its collocation food, be that effects such as collection local flavor, nutrition, health care are the good health food (drink) of one.Such edible way people not only can absorb its rich nutrient substances, and after utilizing microbial fermentation, brew goes out be general high animal-plant material can not provide and be necessary nutrition of human body and material with special health care.So development is the objective requirement of consumption market with exploitation trophism, functional garden stuff beverage, is the inexorable trend of beverage industry development, has vast market prospect, be the theme of beverage industry research from now on, exploitation.
(3) summary of the invention
The purpose of this invention is to provide a kind of can increase varieties and designs, keep in the bitter dish nutritional labeling, satisfy fermented type sow thistle drink of market demand and preparation method thereof.
The present invention realizes through following technical scheme:
A kind of fermented type sow thistle drink, its special character is: mainly processed by following raw material: density is 0.4-0.5g/cm
3The xylitol of the citric acid of the white granulated sugar of maror juice, the heavy 2%-9% of maror juice, the heavy 0.09%-0.35% of maror juice, the heavy 4%-17.5% of maror juice and the activation yeast liquid of this maror juice volume 2%-5% thereof.
Fermented type sow thistle drink of the present invention, its preferred version is: mainly processed by following raw material: density is 0.4-0.5g/cm
3The xylitol of the citric acid of the white granulated sugar of maror juice, the heavy 4%-7.5% of maror juice, the heavy 0.16%-0.25% of maror juice, the heavy 6%-12.5% of maror juice and the activation yeast liquid of this maror juice volume 2%-3% thereof.
Fermented type sow thistle drink of the present invention; Said activation yeast liquid is prepared from through following method: the solid glucose or the liquid glucose that in water, add the heavy 4%-8% of entry are processed D/W, and then the active dry yeast that adds the heavy 4%-8% of entry promptly gets.
A kind of manufacturing approach of fermented type sow thistle drink, its special character is: it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing, fermentation was taken out after 17-20 hour in 25-30 ℃ of insulating box then, obtained zymotic fluid;
(2) adding citric acid and xylitol transfer to pH＜3 in zymotic fluid;
(3) cooling is cooled to 0 ± 1 ℃;
(4) filtration, can.
The preparation method of fermented type sow thistle drink of the present invention, step (4) a kind of enforcement in can be in the following manner:
(1) earlier through diatomite filtration, adopt microfilter to filter again, carry out sterile filling after the filtration, make finished product.
(2) earlier through diatomite filtration, adopt microfilter to filter again, can sterilization then obtains semi-finished product.
(3) earlier through diatomite filtration, carry out the can sterilization after the filtration, obtain semi-finished product.
(4) centrifugal filtration charges into liquid volume 1-3 CO doubly then when can
2Gas, gland is sterilized again immediately, obtains semi-finished product.
The preparation method of fermented type sow thistle drink of the present invention, described sterilization process is: behind the filling and sealing, place in the water-bath 90-95 ℃ of heating 15s-10min sterilization down.
The preparation method of fermented type sow thistle drink of the present invention because heat sterilization, can cause the change of local flavor, so what obtain is semi-finished product, 4-7 days both is finished product with the semi-finished product after the sterilization in the room temperature held.
The present invention is according to bitter dish biological characteristics, and the rational technological process of production of design science is with the allotment of fermenting of single maror juice originally; To improve its mouthfeel, increase varieties and designs, process " fermented type sow thistle drink " with alcohol flavor; Keep beneficiating ingredient and nutritional labeling natural in the bitter dish; Flavour is pure, does not have bitterness, suitable mass consumption requirement.
Products obtained therefrom drink explanation: storage under normal temperature or low temperature, forbid acutely rocking before uncapping, this product contains alcohol, to alcohol autopath, pregnant woman and children's No drinking, but the diabetic drinks the careful usefulness of weakness of the spleen and the stomach person in right amount according to self dosis tolerata.
The effect of fermented type sow thistle drink of the present invention:
1, prevents and treats anaemia, the health care of relieving summer heat
Contain abundant carrotene, vitamin C, ferro element and sylvite, calcium salt etc. in the bitter dish, to prevention and treatment anemia, keep the normal physiological activity of human body, the health care that promotes to grow and relieve summer heat has better action.
2, clearing heat and detoxicating, bactericidal antiphlogistic
Contain compositions such as taraxasterol, choline in the bitter dish; Staphylococcus aureus antibody-resistant bacterium, hemolytic streptococcus there is stronger bactericidal action; Diplococcus pneumopniae, meningococcus, corynebacterium diphtheriae, Pseudomonas aeruginosa, shigella dysenteriae etc. also there is certain lethal effect, so icterepatitis, sphagitis, bacillary dysentery, cold, fever and chronic bronchitis, tonsillitis etc. are all had certain curative effect.Simultaneously, have the eliminating inflammation and expelling toxin effect, to appendicitis, enteritis, woman cervix uteri is scorching, and mastitis etc. have better antiinflammation.
3, anti-oxidant, the protection cardiovascular and cerebrovascular reduces blood fat
Flavones is extensively to be present in a botanic compounds, and clinical research shows that flavone compound has significant curative effect to diseases such as hypertension coronary sclerosis and angina pectoris, and has stronger non-oxidizability, can remove all kinds of harmful free radicals in the body.Bitter dish general flavone has significant protective effect to the mouse brain hypoxic-ischemic, can improve the tolerance of body to hypoxic-ischemic.The maror juice extract can obviously improve rat fat level after the training, makes that the content of rat blood serum T-CHOL reduces after the training, and the content of increasing high density lipoprotein reduces low-density lipoprotein and VLDL content.
4, antitumor action
The Australia scientist is once in small white mouse leg muscle inoculation sarcoma, and after the week, the bitter dish extract of hypodermic injection kills small white mouse behind the 48h, naked eyes and microscopic examination, and all visible sarcoma is obviously hemorrhage, downright bad, proves that bitter dish extract has anti-knurl effect.In addition, bitter dish water decoction has the obvious suppression effect to acute lymphoblastic type leukaemia, acute and chronic neutrophilic leukemia patient's haemocyte deoxygenase, also can be used for preventing and treating cervical carcinoma, the carcinoma of the rectum, anus cancer.
5, other functions
Contain trace element zinc in the bitter dish and can promote growth of children, promote man's sperm motility, help wound healing.In addition, the dietary fiber that is contained in the bitter dish can be wriggled by stimulating gastrointestinal, promotes the glandula digestive secretion, helps digest, and increases the ight soil amount, and harmful substance is mediated in absorption.
(4) description of drawings
Fig. 1 is a process chart of the present invention.
(5) specific embodiment
Embodiment 1:
The fermented type sow thistle drink of this embodiment, processed by following raw material: density is 0.4g/cm
3Maror juice 40g, activation yeast liquid 2ml, white granulated sugar 3.5g, citric acid 0.14g, xylitol 7g.
Wherein, The activation yeast liquid is to process D/W through the solid glucose or the liquid glucose that in 100g water, add 4-8g; And then the active dry yeast that adds 4-8g processes, and this active dry yeast can be selected Angel high activity dried yeast that Angel Yeast Co.,Ltd produces or other active dry yeasts on the market.Maror juice is chosen on the market existing bitter dish inspissated juice and is added water and process, or select for use the bitter dish of high-quality to squeeze the juice voluntarily to obtain.
The manufacturing approach of fermented type sow thistle drink of the present invention, it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing immediately, fermentation was taken out after 19-20 hour in 25-27 ℃ of insulating box then, obtained zymotic fluid;
(2) adding citric acid and xylitol carry out flavor mixing in zymotic fluid, transfer to pH＜3;
(3) cooling is cooled to 0 ℃, makes the zymotic fluid of having allocated be in the supercooling state;
(4) filtration, can: remove big impurity through diatomite filtration, adopt microfilter to filter again, carry out sterile filling after the filtration, make finished product.
Embodiment 2
The fermented type sow thistle drink of this embodiment, processed by the raw material of following weight: density is 0.5g/cm
3Maror juice 50g, activation yeast liquid 5ml, white granulated sugar 1g, citric acid 0.045g, xylitol 2g.
Wherein, The activation yeast liquid is to process D/W through the solid glucose that in 10g water, adds 0.5g; And then the active dry yeast that adds 0.5g processes, and this active dry yeast can be selected Angel high activity dried yeast that Angel Yeast Co.,Ltd produces or other active dry yeasts on the market.Maror juice is chosen on the market existing bitter dish inspissated juice and is added water and process, or select for use the bitter dish of high-quality to squeeze the juice voluntarily to obtain.
The manufacturing approach of fermented type sow thistle drink of the present invention, it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing immediately, fermentation was taken out after 17-18 hour in 28-30 ℃ of insulating box then, obtained zymotic fluid;
(2) adding citric acid and xylitol carry out flavor mixing in zymotic fluid, transfer to pH＜3;
(3) cooling is cooled to-1 ℃, makes the zymotic fluid of having allocated be in the supercooling state;
(4) filtration, can: remove big impurity through diatomite filtration earlier, adopt microfilter to filter again, behind the filling and sealing, place water-bath interior then, obtain semi-finished product owing to heating makes the local flavor change 90-95 ℃ of heating 15s-1min sterilization down.
With the local flavor of the semi-finished product after the sterilization, obtain finished product in room temperature held recovery in 4-7 days beverage.
Embodiment 3
The fermented type sow thistle drink of this embodiment, processed by the raw material of following weight: density is 0.45g/cm
3Maror juice 45g, activation yeast liquid 3ml, white granulated sugar 1.8g, citric acid 0.072g, xylitol 2.7g.
Wherein, The activation yeast liquid is to process D/W through the liquid glucose that in 10g water, adds 0.5-0.6g; And then the active dry yeast that adds 0.5g processes, and this active dry yeast can be selected Angel high activity dried yeast that Angel Yeast Co.,Ltd produces or other active dry yeasts on the market.Maror juice is chosen on the market existing bitter dish inspissated juice and is added water and process.
The manufacturing approach of fermented type sow thistle drink of the present invention, it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing immediately, fermentation was taken out after 18 hours in 28 ℃ of insulating boxs then, obtained zymotic fluid;
(2) adding citric acid and xylitol carry out flavor mixing in zymotic fluid, transfer to pH＜3;
(3) cooling is cooled to 1 ℃, makes the zymotic fluid of having allocated be in the supercooling state;
(4) filter, can: remove big impurity through diatomite filtration, carry out filling and sealing after the filtration after, place in the water-bath 92 ℃ of heating 10min sterilizations down changed the local flavor of beverage owing to heat, so obtain semi-finished product.
In room temperature held 5 days, make local flavor recover to be finished product the semi-finished product after the sterilization.
Embodiment 4
The fermented type sow thistle drink of this embodiment, processed by the raw material of following weight: density is 0.5g/cm
3Maror juice 50g, activation yeast liquid 4ml, white granulated sugar 3.75g, citric acid 0.125g, xylitol 6.25g.
Wherein, The activation yeast liquid is to process D/W through the liquid glucose that in 100g water, adds 5-7g; And then the active dry yeast that adds 4g processes, and this active dry yeast can be selected Angel high activity dried yeast that Angel Yeast Co.,Ltd produces or other active dry yeasts on the market.Maror juice is chosen on the market existing bitter dish inspissated juice and is added water and process or select for use the bitter dish of high-quality to squeeze the juice voluntarily to obtain.
The manufacturing approach of fermented type sow thistle drink of the present invention, it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing immediately, fermentation was taken out after 18 hours in 27 ℃ of insulating boxs then, obtained zymotic fluid;
(2) adding citric acid and xylitol carry out flavor mixing in zymotic fluid, transfer to pH＜3;
(3) cooling is cooled to 0 ± 1 ℃, makes the zymotic fluid of having allocated be in the supercooling state;
(4) filtration, can: impurity and gas are removed in centrifugal filtration, when can, charge into liquid volume 1-3 CO doubly then
2Gas, gland immediately, carry out filling and sealing again after, place in the water-bath 94 ℃ of heating 5min sterilizations down, because the local flavor of heating change beverage obtains semi-finished product.
Embodiment 5
The fermented type sow thistle drink of this embodiment, processed by the raw material of following weight: density is 0.4g/cm
3Maror juice 40g, activation yeast liquid 4ml, white granulated sugar 2g, citric acid 0.036g, xylitol 5g.
Wherein, The activation yeast liquid is to process D/W through the liquid glucose that in 100g water, adds 5-7g; And then the active dry yeast that adds 4g processes, and this active dry yeast can be selected Angel high activity dried yeast that Angel Yeast Co.,Ltd produces or other active dry yeasts on the market.Maror juice is chosen on the market existing bitter dish inspissated juice and is added water and process or select for use the bitter dish of high-quality to squeeze the juice voluntarily to obtain.
The manufacturing approach of fermented type sow thistle drink of the present invention, it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing immediately, fermentation was taken out after 18 hours in 26 ℃ of insulating boxs then, obtained zymotic fluid;
(2) adding citric acid and xylitol carry out flavor mixing in zymotic fluid, transfer to pH＜3;
(3) cooling is cooled to 0 ± 1 ℃, makes the zymotic fluid of having allocated be in the supercooling state;
(4) filtration, can: impurity and gas are removed in centrifugal filtration, when can, charge into the CO of 2.5 times of liquid volumes then
2Gas, gland immediately, carry out filling and sealing again after, place in the water-bath 93 ℃ of heating 7min sterilizations down, because the local flavor of heating change beverage obtains semi-finished product.
6 days both was finished product with the semi-finished product after the sterilization in the room temperature held.
Used solid glucose, liquid glucose, high activity dried yeast, bitter dish inspissated juice, white granulated sugar, citric acid, xylitol all can be bought on market among the present invention.
Claims (10)
1. fermented type sow thistle drink, it is characterized in that: mainly processed by following raw material: density is 0.4-0.5g/cm
3The xylitol of the citric acid of the white granulated sugar of maror juice, the heavy 2%-9% of maror juice, the heavy 0.09%-0.35% of maror juice, the heavy 4%-17.5% of maror juice and the activation yeast liquid of this maror juice volume 2%-5% thereof.
2. fermented type sow thistle drink according to claim 1 is characterized in that: mainly processed by following raw material: density is 0.4-0.5g/cm
3The xylitol of the citric acid of the white granulated sugar of maror juice, the heavy 4%-7.5% of maror juice, the heavy 0.16%-0.25% of maror juice, the heavy 6%-12.5% of maror juice and the activation yeast liquid of this maror juice volume 2%-3% thereof.
3. fermented type sow thistle drink according to claim 1 and 2; It is characterized in that: said activation yeast liquid is prepared from through following method: the solid glucose or the liquid glucose that in water, add the heavy 4%-8% of entry are processed D/W, and then the active dry yeast that adds the heavy 4%-8% of entry promptly gets.
4. the manufacturing approach of a kind of fermented type sow thistle drink according to claim 1 is characterized in that: it is processed through following steps:
(1) add activation yeast liquid, white granulated sugar in the maror juice, sealing, fermentation was taken out after 17-20 hour in 25-30 ℃ of insulating box then, obtained zymotic fluid;
(2) adding citric acid and xylitol transfer to pH＜3 in zymotic fluid;
(3) cooling is cooled to 0 ± 1 ℃;
(4) filtration, can.
5. the preparation method of fermented type sow thistle drink according to claim 4 is characterized in that: step (4) is: earlier through diatomite filtration, adopt microfilter to filter again, carry out sterile filling after the filtration, make finished product.
6. the preparation method of fermented type sow thistle drink according to claim 4 is characterized in that: step (4) is: earlier through diatomite filtration, adopt microfilter to filter again, can sterilization then obtains semi-finished product.
7. the preparation method of fermented type sow thistle drink according to claim 4 is characterized in that: step (4) is: earlier through diatomite filtration, carry out the can sterilization after the filtration, obtain semi-finished product.
8. the preparation method of fermented type sow thistle drink according to claim 4 is characterized in that: step (4) is: centrifugal filtration charges into liquid volume 1-3 CO doubly then when can
2Gas, gland is sterilized again immediately, obtains semi-finished product.
9. according to the preparation method of claim 6 or 7 or 8 described fermented type sow thistle drinks, it is characterized in that: described sterilization process is: behind the filling and sealing, place in the water-bath 90-95 ℃ of heating 15s-10min sterilization down.
10. according to the preparation method of claim 6 or 7 or 8 described fermented type sow thistle drinks, it is characterized in that: the semi-finished product after will sterilizing both were finished product in 4-7 days in the room temperature held.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099286A (en) * | 2013-03-04 | 2013-05-15 | 杨耀星 | Sow thistle drink and preparation method of the sow thistle drink |
| CN103416561A (en) * | 2013-08-15 | 2013-12-04 | 杨景山 | Dahurian patrinia herb tea and starter culture thereof |
| CN103431477A (en) * | 2013-09-05 | 2013-12-11 | 李嘉 | Preparation method of cherokee rose fruit fermenting beverage |
| CN103750430A (en) * | 2013-11-14 | 2014-04-30 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN106509354A (en) * | 2016-11-07 | 2017-03-22 | 博乐市雨田生物科技有限公司 | Livestock-flu-resisting feed additive, production method thereof, and feeds comprising livestock-flu-resisting feed additive |
| CN106509353A (en) * | 2016-11-07 | 2017-03-22 | 博乐市雨田生物科技有限公司 | Sonchus oleraceus purple flower extract and preparation method thereof |
| CN110050992A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of sowthistle-leaf ixeris seedling ferment and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103099286A (en) * | 2013-03-04 | 2013-05-15 | 杨耀星 | Sow thistle drink and preparation method of the sow thistle drink |
| CN103416561A (en) * | 2013-08-15 | 2013-12-04 | 杨景山 | Dahurian patrinia herb tea and starter culture thereof |
| CN103416561B (en) * | 2013-08-15 | 2014-07-23 | 杨景山 | Dahurian patrinia herb tea and starter culture thereof |
| CN103431477A (en) * | 2013-09-05 | 2013-12-11 | 李嘉 | Preparation method of cherokee rose fruit fermenting beverage |
| CN103750430A (en) * | 2013-11-14 | 2014-04-30 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN103750430B (en) * | 2013-11-14 | 2016-07-13 | 吉木萨尔县北庭镇余家宮村新青年农作物种植专业合作社 | Artemisia japonica beverage |
| CN106509354A (en) * | 2016-11-07 | 2017-03-22 | 博乐市雨田生物科技有限公司 | Livestock-flu-resisting feed additive, production method thereof, and feeds comprising livestock-flu-resisting feed additive |
| CN106509353A (en) * | 2016-11-07 | 2017-03-22 | 博乐市雨田生物科技有限公司 | Sonchus oleraceus purple flower extract and preparation method thereof |
| CN110050992A (en) * | 2018-09-25 | 2019-07-26 | 渤海大学 | A kind of sowthistle-leaf ixeris seedling ferment and preparation method thereof |
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Application publication date: 20121226 |