CN102948854A - Composite vegetable juice fermented beverage and production method thereof - Google Patents
Composite vegetable juice fermented beverage and production method thereof Download PDFInfo
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- CN102948854A CN102948854A CN2012105464893A CN201210546489A CN102948854A CN 102948854 A CN102948854 A CN 102948854A CN 2012105464893 A CN2012105464893 A CN 2012105464893A CN 201210546489 A CN201210546489 A CN 201210546489A CN 102948854 A CN102948854 A CN 102948854A
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Abstract
The invention discloses a composite vegetable juice fermented beverage and a production method thereof and belongs to the field of fermented beverage processing. The composite vegetable juice fermented beverage comprises the following components in parts by weight: 100 parts of mixed normal juice of six kinds of vegetables of carrot, white gourd, cucumber, cabbage, broccoli and garlic stem, 8-10 parts of sucrose, 0.1-0.3 part of edible salt and 33-50 parts of water; and the mixture is connected to 1-2 parts of lactic acid bacteria for fermenting and then 0.15-0.25 part of compound thicken stabilizer is added in the mixture to form the beverage. The production method disclosed by the invention has the advantages of simple flow, reasonable process, easiness for operation and convenience for implementation; and the processed product has the characteristics of unique flavor, nutrition, health and high quality and is a novel composite vegetable juice fermented healthy food suitable for old people and children.
Description
Technical field
The invention belongs to the fermenting beverage manufacture field, be specifically related to a kind of compound vegetable juice fermented beverage and production method thereof.
Background technology
Along with improving constantly of people's living standard, also more and more higher to the pursuit of diet, no longer be satisfied with full abdomen, people not only require the color of food, and thirst for food nutrition, health and have certain health-care effect.
Large quantity research finds, when special microorganism by fermentation, can produce nutrient and the specific functionality material of some needed by human body, and some nutrient and functional materials to be general animals and plants can not provide.The metabolite that lactobacillus-fermented produces can promote the human gastrointestinal wriggling, alleviates gastric acid secretion, improves the intestinal flora balance, suppresses pathogen and anti-infective, improves the immunity of body, and contains abundant vitamin, mineral matter, trace element etc. in the vegetables.And the present invention is processed into vegetable juice with fresh vegetables, by modern fermentation technique, makes a kind of novel fermented beverage.This has not only enriched the kind of beverage, has also improved surcharge and the value of vegetables simultaneously.In addition, China is the big producing country of vegetables, and its Vegetable Resources is abundant, more needs to develop the concerned drink of vegetables, to drive the process deeply industry of vegetables.
Single vegetable juice, because the shortcoming such as its color is single, local flavor is dull, the crowd that accepts is limited, by behind the lactobacillus-fermented, it is endowed a kind of distinctive local flavor, and the compound vegetable juice fermented beverage also has the advantages such as color and luster is attractive in appearance, nutritious with vegetable juice.
Summary of the invention
One of purpose of the present invention is to provide a kind of compound vegetable juice fermented beverage that carrot, wax gourd, cucumber, cabbage, broccoli, six kinds of vegetables of garlic shoot are combined.
Two of purpose of the present invention is to provide the preparation method of above-mentioned compound vegetable juice fermented beverage.
The inventive method is simple, technique is reasonable, processing ease, enforcement convenient, product special flavour uniqueness, the nutrient health of processing, has good quality, and is a kind of novel all-ages compound vegetable juice healthy food that ferments.
For achieving the above object, the present invention adopts following technical scheme:
A kind of compound vegetable juice fermented beverage is counted by weight, and six kinds of vegetables mix 100 parts of Normal juice, and sucrose 8-10 part, salt 0.1-0.3 part and water 33-50 part after the fermentation of access lactic acid bacteria 1-2 part, add composite thickening stabilizing agent 0.15-0.25 part and make beverage.
It is carrot raw juice, white gourd primary juice, cucumber Normal juice, cabbage Normal juice, broccoli Normal juice and garlic shoot Normal juice that described six kinds of vegetables mix Normal juice, and the percetage by weight of mixing each component in the Normal juice is: carrot raw juice 45-60 wt%, white gourd primary juice 20-25 wt%, cucumber Normal juice 10-15 wt%, cabbage Normal juice 5-7 wt%, broccoli Normal juice 3-4 wt%, garlic shoot Normal juice 1-2 wt%.
Described composite thickening stabilizing agent is comprised of the component of following percetage by weight: converted starch 40 wt%, natrium citricum 35 wt%, xanthans 18 wt% and konjaku powder 7 wt%.
A kind of method of producing aforesaid compound vegetable juice fermented beverage may further comprise the steps:
(1) six kind of vegetables mixes the preparation of Normal juice: select the fresh vegetables of hindering without disease and pest, machinery-free, and after water cleans up, peeling, flesh, section or cut-out, blanching 5-10 min in 100 ℃ of hot water, making beating, 80 order filter-cloth filterings are collected filtrate, mix in proportion;
(2) add sucrose, salt and water in six kinds of vegetables mixing Normal juice, sterilization 10 min are cooled to room temperature in boiling water bath;
(3) the access lactic acid bacteria is fermented, and fermentation temperature is 37-43 ℃, and fermentation time is 15-20h;
(4) behind the composite thickening stabilizing agent of adding, homogeneous;
(5) adopt pasteurization to sterilize;
(6) wash bottle, can, sealing, check, finished product.
Homogeneous in the step (4) adopts the colloid mill homogeneous, and the colloid mill rotating speed is 2000r/min.
Beneficial effect of the present invention is: the fermenting beverage of the present invention take carrot, wax gourd, cucumber, cabbage, broccoli, six kinds of vegetables of garlic shoot as major ingredient is very rare on the market at home and abroad.Vegetables is carried out deep processing research, not only can improve the economic worth of vegetables, and will play positive facilitation to the agriculture industrialization structural adjustment, and have obvious economic and social benefit, be that the deep-processed food exploitation of vegetable product increases a new approach.
The present invention combines carrot, wax gourd, cucumber, cabbage, broccoli, six kinds of vegetables of garlic shoot, and is nutritious by lactobacillus-fermented, unique flavor, and mouthfeel is smooth, makes us enjoying endless aftertastes.
The specific embodiment
For the technology that the present invention is realized is easy to understand, below in conjunction with the specific embodiment, further set forth the present invention, but the present invention is not limited only to this.
Embodiment 1:
(1) preparation of original vegetable juice: select the fresh vegetables of hindering without disease and pest, machinery-free, after water cleans up, peeling, flesh, section or cut-out, blanching 5-10 min in 100 ℃ of hot water, making beating, 80 order filter-cloth filterings are collected filtrate.Ratio in carrot raw juice 50 wt%, white gourd primary juice 25 wt%, cucumber Normal juice 15 wt%, cabbage Normal juice 6 wt%, broccoli Normal juice 3 wt% and garlic shoot Normal juice 1 wt% mixes.
(2) preparation of compound vegetable juice: mix the water that adds 8 wt% sucrose, 0.2 wt% salt and 33 wt% in the Normal juice in the vegetables that step (1) makes, sterilization 10 min are to be cooled to room temperature in boiling water bath.
(3) inoculation and fermentation: access 1 wt% lactic acid bacteria in the compound vegetable juice that makes by step (2), ferment, fermentation temperature is 40 ℃, and the fermentation duration is 15h.
(4) allotment and homogeneous: after adding the composite thickening stabilizing agent of 0.2 wt% in the compound vegetable juice after step (3) fermentation, homogeneous.
(5) sterilization: adopt pasteurization to sterilize.
(6) wash bottle, can, sealing, check, finished product.
Embodiment 2:
(1) preparation of original vegetable juice: select the fresh vegetables of hindering without disease and pest, machinery-free, after water cleans up, peeling, flesh, section or cut-out, blanching 5-10 min in 100 ℃ of hot water, making beating, 80 order filter-cloth filterings are collected filtrate.Ratio in carrot raw juice 55 wt%, white gourd primary juice 25 wt%, cucumber Normal juice 10 wt%, cabbage Normal juice 6 wt%, broccoli Normal juice 3 wt% and garlic shoot Normal juice 1 wt% mixes.
(2) preparation of compound vegetable juice: mix the water that adds 10 wt% sucrose, 0.2 wt% salt and 33 wt% in the Normal juice in the vegetables that step (1) makes, sterilization 10 min are to be cooled to room temperature in boiling water bath.
(3) inoculation and fermentation: access 1 wt% lactic acid bacteria in the compound vegetable juice that makes by step (2), ferment, fermentation temperature is 38 ℃, and the fermentation duration is 20h.
(4) allotment and homogeneous: after adding the composite thickening stabilizing agent of 0.2 wt% in the compound vegetable juice after step (3) fermentation, homogeneous.
(5) sterilization: adopt pasteurization to sterilize.
(6) wash bottle, can, sealing, check, finished product.
Embodiment 3:
(1) preparation of original vegetable juice: select the fresh vegetables of hindering without disease and pest, machinery-free, after water cleans up, peeling, flesh, section or cut-out, blanching 5-10 min in 100 ℃ of hot water, making beating, 80 order filter-cloth filterings are collected filtrate.Ratio in carrot raw juice 60 wt%, white gourd primary juice 20 wt%, cucumber Normal juice 10 wt%, cabbage Normal juice 6 wt%, broccoli Normal juice 3 wt% and garlic shoot Normal juice 1 wt% mixes.
(2) preparation of compound vegetable juice: mix interpolation 9 wt% sucrose, 0.2 wt% salt and 50 wt% water in the Normal juice in the vegetables that step (1) makes, sterilization 10 min are to be cooled to room temperature in boiling water bath.
(3) inoculation and fermentation: access 1 wt% lactic acid bacteria in the compound vegetable juice that makes by step (2), ferment, fermentation temperature is 40 ℃, and the fermentation duration is 18h.
(4) allotment and homogeneous: after adding the composite thickening stabilizing agent of 0.15 wt% in the compound vegetable juice after step (3) fermentation, homogeneous.
(5) sterilization: adopt pasteurization to sterilize.
(6) wash bottle, can, sealing, check, finished product.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. compound vegetable juice fermented beverage, it is characterized in that: described compound vegetable juice fermented beverage is counted by weight, six kinds of vegetables mix 100 parts of Normal juice, sucrose 8-10 part, salt 0.1-0.3 part and water 33-50 part, after the fermentation of access lactic acid bacteria 1-2 part, add composite thickening stabilizing agent 0.15-0.25 part and make beverage.
2. compound vegetable juice fermented beverage according to claim 1, it is characterized in that: it is carrot raw juice, white gourd primary juice, cucumber Normal juice, cabbage Normal juice, broccoli Normal juice and garlic shoot Normal juice that described six kinds of vegetables mix Normal juice, and the percetage by weight of mixing each component in the Normal juice is: carrot raw juice 45-60 wt%, white gourd primary juice 20-25 wt%, cucumber Normal juice 10-15 wt%, cabbage Normal juice 5-7 wt%, broccoli Normal juice 3-4 wt%, garlic shoot Normal juice 1-2 wt%.
3. compound vegetable juice fermented beverage according to claim 1, it is characterized in that: described composite thickening stabilizing agent is comprised of the component of following percetage by weight: converted starch 40 wt%, natrium citricum 35 wt%, xanthans 18 wt% and konjaku powder 7 wt%.
4. method of producing compound vegetable juice fermented beverage as claimed in claim 1, it is characterized in that: described production method may further comprise the steps:
(1) six kind of vegetables mixes the preparation of Normal juice: select the fresh vegetables of hindering without disease and pest, machinery-free, and after water cleans up, peeling, flesh, section or cut-out, blanching 5-10 min in 100 ℃ of hot water, making beating, 80 order filter-cloth filterings are collected filtrate, mix in proportion;
(2) add sucrose, salt and water in six kinds of vegetables mixing Normal juice, sterilization 10 min are cooled to room temperature in boiling water bath;
(3) the access lactic acid bacteria is fermented, and fermentation temperature is 37-43 ℃, and fermentation time is 15-20h;
(4) behind the composite thickening stabilizing agent of adding, homogeneous;
(5) adopt pasteurization to sterilize;
(6) wash bottle, can, sealing, check, finished product.
5. the production method of compound vegetable juice fermented beverage according to claim 4 is characterized in that: the homogeneous in the step (4) adopts the colloid mill homogeneous, and the colloid mill rotating speed is 2000r/min.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 石家庄市兄弟伊兰食品配料有限公司 | Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof |
| CN103948138A (en) * | 2013-06-13 | 2014-07-30 | 漯河市万山远饮料有限公司 | Low-temperature fermentation technology for carrot juice |
| CN104188009A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo walnut peanut drink and preparation method thereof |
| CN104188043A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Thickening stabilizer of juice beverage |
| CN104287025A (en) * | 2014-09-24 | 2015-01-21 | 吉林沃达食品有限公司 | Fermented purple perilla and cucumber composite drink and manufacturing method thereof |
| CN104432341A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Making method of cucumber juice fermented beverage |
| CN105661227A (en) * | 2016-01-18 | 2016-06-15 | 徐州工程学院 | Processing technology of burdock lactic acid drink |
| CN106360425A (en) * | 2016-08-26 | 2017-02-01 | 福州南港生物技术有限公司 | Fruit and vegetable composite-type recombined fish ball containing soybean drawing protein and preparation method thereof |
| CN106798010A (en) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | A kind of lactic acid bacteria water drinks and preparation method thereof |
| CN106858246A (en) * | 2017-03-15 | 2017-06-20 | 钱建荣 | A kind of wax gourd-laver juice beverage and preparation method thereof |
| CN106901116A (en) * | 2017-03-28 | 2017-06-30 | 阜南椰枫食品有限公司 | A kind of fermentation process of Amorphophallus rivieri beverage |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN113519739A (en) * | 2021-07-20 | 2021-10-22 | 中国农业科学院都市农业研究所 | High-dietary-fiber low-calorie vegetable fermented beverage and preparation method thereof |
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| CN1611148A (en) * | 2004-05-18 | 2005-05-04 | 浙江省农业科学院 | Flesh type compound vegetable fermented drink and its preparing method |
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
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| CN1611148A (en) * | 2004-05-18 | 2005-05-04 | 浙江省农业科学院 | Flesh type compound vegetable fermented drink and its preparing method |
| CN1883284A (en) * | 2005-06-23 | 2006-12-27 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparation method of active lactobacillus fermented fruits and vegetables juice beverage |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284243A (en) * | 2013-05-31 | 2013-09-11 | 石家庄市兄弟伊兰食品配料有限公司 | Lactobacillus plantarum fermented fruit and vegetable juice blends and preparation method thereof |
| CN103948138B (en) * | 2013-06-13 | 2015-08-12 | 漯河市万山远饮料有限公司 | Carrot juice cold fermentation technique |
| CN103948138A (en) * | 2013-06-13 | 2014-07-30 | 漯河市万山远饮料有限公司 | Low-temperature fermentation technology for carrot juice |
| CN104188009A (en) * | 2014-06-26 | 2014-12-10 | 天津美森科技有限公司 | Ginkgo walnut peanut drink and preparation method thereof |
| CN104188043A (en) * | 2014-08-15 | 2014-12-10 | 成都希福生物科技有限公司 | Thickening stabilizer of juice beverage |
| CN104287025A (en) * | 2014-09-24 | 2015-01-21 | 吉林沃达食品有限公司 | Fermented purple perilla and cucumber composite drink and manufacturing method thereof |
| CN104432341A (en) * | 2015-01-05 | 2015-03-25 | 哈尔滨伟平科技开发有限公司 | Making method of cucumber juice fermented beverage |
| CN105661227A (en) * | 2016-01-18 | 2016-06-15 | 徐州工程学院 | Processing technology of burdock lactic acid drink |
| CN106360425A (en) * | 2016-08-26 | 2017-02-01 | 福州南港生物技术有限公司 | Fruit and vegetable composite-type recombined fish ball containing soybean drawing protein and preparation method thereof |
| CN106798010A (en) * | 2016-12-28 | 2017-06-06 | 江苏微康生物科技有限公司 | A kind of lactic acid bacteria water drinks and preparation method thereof |
| CN106858246A (en) * | 2017-03-15 | 2017-06-20 | 钱建荣 | A kind of wax gourd-laver juice beverage and preparation method thereof |
| CN106901116A (en) * | 2017-03-28 | 2017-06-30 | 阜南椰枫食品有限公司 | A kind of fermentation process of Amorphophallus rivieri beverage |
| CN110025008A (en) * | 2019-05-21 | 2019-07-19 | 齐鲁工业大学 | A kind of preparation method of thick ferment |
| CN113519739A (en) * | 2021-07-20 | 2021-10-22 | 中国农业科学院都市农业研究所 | High-dietary-fiber low-calorie vegetable fermented beverage and preparation method thereof |
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| CN102948854B (en) | 2013-11-13 |
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Effective date of registration: 20171204 Address after: Hualin road champagne road Fuzhou Jinan District 350013 Fujian province No. 19 South Building fifth layer research Patentee after: Fujian SAIFE Food Inspection Institute Co Ltd Address before: Hualin road champagne road Fuzhou Jinan District 350013 in Fujian province (Food Industry Institute) Patentee before: Fuzhou Nangang Biotechnology Co., Ltd. |