CN103519286A - Preparation method of fermented navel orange beverage - Google Patents
Preparation method of fermented navel orange beverage Download PDFInfo
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- CN103519286A CN103519286A CN201310509295.0A CN201310509295A CN103519286A CN 103519286 A CN103519286 A CN 103519286A CN 201310509295 A CN201310509295 A CN 201310509295A CN 103519286 A CN103519286 A CN 103519286A
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- navel orange
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- fermented beverage
- zymotic fluid
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- 238000000855 fermentation Methods 0.000 claims abstract description 42
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- 235000019985 fermented beverage Nutrition 0.000 claims abstract description 12
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- 241000207199 Citrus Species 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
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- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
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- 238000001514 detection method Methods 0.000 description 1
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- 229910052742 iron Inorganic materials 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to a preparation method of fermented navel orange beverage. The method comprises the following step of preparing fermented beverage from navel orange juice after secondary fermentation, wherein the primary fermentation temperature is rigidly controlled at 18-20 DEG C, the alcoholic strength is rigidly controlled at 10-12 degrees, the secondary fermentation temperature is rigidly controlled at 30-32 DEG C and the alcoholic strength is rigidly controlled at 7-8 degrees, so that the total acidity of the fermentation liquor is more than 20 g/L. The prepared fermented navel orange beverage is diversified in taste, and more abundant in nutrition.
Description
Technical field
The present invention relates to a kind of preparation method of navel orange fermented beverage, naval orange juice, after secondary fermentation, is made to fermenting beverage.
Background technology
Navel orange quality is good, without seed succulence, lovely luster, be the citrus breeding that competitively cultivate countries in the world.Navel orange is nutritious, contains the necessary all kinds of nutrition of human body.According to detection, every 100ML fresh orange-juice contains: 207 joules of heats, protein 0.9g, fat 0.2g, amino acid 203.9mg, vitamin A 0.127mg, vitaminB10 .08mg, vitamin B2 0.03mg vitamin C 60mg, and be rich in the elements such as calcium, iron, phosphorus, often edible have reduce cholesterol, reduce fat, reduce non-ferrous metal and radioactive element in people's cylinder accumulation, the beauty treatment of relieving inflammation or internal heat, cancer-resisting, the effect of promoting longevity.
The processing of navel orange is at present mainly in the industrial chains such as navel orange fruit juice, navel orange vinegar, navel orange fruit wine, and when developing navel orange pulp, diversity and the trophism of research navel orange pulp need further to be improved.
Summary of the invention
The object of the present invention is to provide a kind of utilization of novel navel orange pulp, specifically navel orange pulp is made after multistage fermentation to fermented type navel orange beverage, make mouthfeel diversification, nutrition is abundanter.Its concrete steps are:
1) by navel orange peeling, squeeze to obtain naval orange juice, after allotment, inoculation wine yeast and wine active dry yeast carry out one time fermentation, and its fermentation is in sealed fermenting tank, and fermentation temperature is 18-20 ℃, obtains the zymotic fluid of 10 ~ 12 ° of alcoholic strengths; Wine yeast and wine active dry yeast account for the 0.002-0.005% of naval orange juice gross weight, and the weight ratio of wine yeast and wine active dry yeast is 1:1-1.8.
2) zymotic fluid in step 1) is diluted to alcoholic strength 7-8 ° by deionized water, filtration sterilization, inoculation acetic acid bacteria carries out secondary fermentation, acetic acid bacteria accounts for the 0.003-0.004% of naval orange juice gross weight, fermentation is in ventilation stirred fermentor, ferment 30-32 ℃ and carry out, to zymotic fluid total acidity be more than 20g/L, can stop fermentation.
Described acetic acid bacteria is cultivated with culture medium in advance, with the zymotic fluid in step 1) successively carry out once, secondary spreads cultivation, zymotic fluid wherein: the weight ratio that feeds intake of nutrient solution is 10:1.
The component of described culture medium is glucose, yeast extract, and calcium carbonate, agar, water, wherein, glucose: yeast extract: calcium carbonate: agar: the mass ratio of water is 1:0.5:1.2:3.0:100.
By step 2) in filtering fermentation liquor degerming after allocate with batching, sterilization tinning.Wherein batching has sucrose, citric acid, potassium sorbate, navel orange essence, water, by weight, naval orange juice is 25-30 part, navel orange vinegar 1.0-1.6 part, sucrose 5-12 part, citric acid 0.22-0.56 part, potassium sorbate 0.04-0.07 part, navel orange essence 0-0.04 part, water 30-50 part.
The navel orange beverage that adopts technical scheme of the present invention to prepare, color is golden yellow, delicate mouthfeel, free-running property is good, sweet and sour taste.
Accompanying drawing explanation
Fig. 1 is the preparation technology of navel orange fermented beverage.
The specific embodiment
Embodiment 1
1) by navel orange peeling, squeeze to obtain naval orange juice, 1000g naval orange juice was stirred after 10 minutes, inoculation 18ug wine yeast and 20ug wine active dry yeast carry out one time fermentation, its fermentation is in sealed fermenting tank, and fermentation temperature is 18-20 ℃, obtains the zymotic fluid of 11 ° of alcoholic strengths.
2) zymotic fluid in step 1) is diluted to alcoholic strength 7-8 ° by deionized water, filtration sterilization, inoculation acetic acid bacteria carries out secondary fermentation, acetic acid bacteria accounts for the 40ug of naval orange juice gross weight, fermentation is in ventilation stirred fermentor, ferment 30-32 ℃ and carry out, to zymotic fluid total acidity be 45g/L, can stop fermentation.
Described acetic acid bacteria is cultivated with culture medium in advance, with the zymotic fluid in step 1) successively carry out once, secondary spreads cultivation, zymotic fluid 100g wherein, the weight ratio that feeds intake of nutrient solution is 10g.
Described culture medium is 1g glucose, 0.5g yeast extract, 1.2g calcium carbonate, 3.0g agar, 100g water.
By step 2) in filtering fermentation liquor degerming after allocate with batching, sterilization tinning.Wherein batching has sucrose, citric acid, and potassium sorbate, navel orange essence, water, by weight, naval orange juice is 1000g, navel orange vinegar 40g, sucrose 200g, citric acid 9g, potassium sorbate 1.8g, navel orange essence 0.85g, water 1.25kg.
Embodiment 2
1) by navel orange peeling, squeeze to obtain naval orange juice, 1000g naval orange juice was stirred after 10 minutes, inoculation 10ug wine yeast and 15ug wine active dry yeast carry out one time fermentation, its fermentation is in sealed fermenting tank, and fermentation temperature is 18-20 ℃, obtains the zymotic fluid of 12 ° of alcoholic strengths.
2) zymotic fluid in step 1) is diluted to alcoholic strength 7-8 ° by deionized water, filtration sterilization, inoculation acetic acid bacteria carries out secondary fermentation, acetic acid bacteria accounts for the 32ug of naval orange juice gross weight, fermentation is in ventilation stirred fermentor, ferment 30-32 ℃ and carry out, to zymotic fluid total acidity be 28g/L, can stop fermentation.
Described acetic acid bacteria is cultivated with culture medium in advance, with the zymotic fluid in step 1) successively carry out once, secondary spreads cultivation, zymotic fluid 100g wherein, the weight ratio that feeds intake of nutrient solution is 10.
Described culture medium is 1g glucose, 0.5g yeast extract, 1.2g calcium carbonate, 3.0g agar, 100g water.
By step 2) in filtering fermentation liquor degerming after allocate with batching, sterilization tinning.Wherein batching has sucrose, citric acid, and potassium sorbate, navel orange essence, water, by weight, naval orange juice is 1000g, navel orange vinegar 48g, sucrose 280g, citric acid 16g, potassium sorbate 2g, water 1kg.
Embodiment 3
1) by navel orange peeling, squeeze to obtain naval orange juice, 1000g naval orange juice was stirred after 10 minutes, inoculation 12ug wine yeast and 20ug wine active dry yeast carry out one time fermentation, its fermentation is in sealed fermenting tank, and fermentation temperature is 18-20 ℃, obtains the zymotic fluid of 10 ° of alcoholic strengths.
2) zymotic fluid in step 1) is diluted to alcoholic strength 7-8 ° by deionized water, filtration sterilization, inoculation acetic acid bacteria carries out secondary fermentation, acetic acid bacteria accounts for the 32ug of naval orange juice gross weight, fermentation is in ventilation stirred fermentor, ferment 30-32 ℃ and carry out, to zymotic fluid total acidity be 25g/L, can stop fermentation.
Described acetic acid bacteria is cultivated with culture medium in advance, with the zymotic fluid in step 1) successively carry out once, secondary spreads cultivation, zymotic fluid 100g wherein, the weight ratio that feeds intake of nutrient solution is 10.
Described culture medium is 1g glucose, 0.5g yeast extract, 1.2g calcium carbonate, 3.0g agar, 100g water.
By step 2) in filtering fermentation liquor degerming after allocate with batching, sterilization tinning.Wherein batching has sucrose, citric acid, and potassium sorbate, navel orange essence, water, by weight, naval orange juice is 1000g, navel orange vinegar 64g, sucrose 400g, citric acid 24g, potassium sorbate 2.8g, water 2kg.
Claims (8)
1. a preparation method for navel orange fermented beverage, is characterized in that, through secondary fermentation, makes, and concrete steps are:
1) by navel orange peeling, squeeze to obtain naval orange juice, after allotment, inoculation wine yeast and wine active dry yeast carry out one time fermentation, obtain the zymotic fluid of 10 ~ 12 ° of alcoholic strengths;
2) zymotic fluid in step 1) is diluted to alcoholic strength 7-8 ° by deionized water, filtration sterilization, inoculation acetic acid bacteria carry out secondary fermentation, to zymotic fluid total acidity be more than 20g/L, can stop fermentation;
3) by step 2) in filtering fermentation liquor degerming after allocate with batching, sterilization tinning.
2. the preparation method of navel orange fermented beverage according to claim 1, is characterized in that: fermentation is in sealed fermenting tank for the first time, and fermentation temperature is 18-20 ℃.
3. the preparation method of navel orange fermented beverage according to claim 1, is characterized in that: fermentation is in ventilation stirred fermentor for the second time, ferments 30-32 ℃ and carries out.
4. the preparation method of navel orange fermented beverage according to claim 1, is characterized in that: in step 3), batching has sucrose, citric acid, potassium sorbate, navel orange essence, water, by weight, naval orange juice is 25-30 part, navel orange vinegar 1.0-1.6 part, sucrose 5-12 part, citric acid 0.22-0.56 part, potassium sorbate 0.04-0.07 part, navel orange essence 0-0.04 part, water 30-50 part.
5. the preparation method of navel orange fermented beverage according to claim 1, it is characterized in that: in step 1), wine yeast and wine active dry yeast account for the 0.002-0.005% of naval orange juice gross weight, wherein the weight ratio of wine yeast and wine active dry yeast is 1:1-1.8.
6. the preparation method of navel orange fermented beverage according to claim 1, is characterized in that: step 2) in acetic acid bacteria account for the 0.003-0.004% of naval orange juice gross weight.
7. according to the preparation method of the navel orange fermented beverage described in claim 1 or 6, it is characterized in that: acetic acid bacteria is cultivated with culture medium in advance, with the zymotic fluid in step 1) successively carry out once, secondary spreads cultivation, zymotic fluid wherein: the weight ratio that feeds intake of nutrient solution is 10:1.
8. the preparation method of navel orange fermented beverage according to claim 7, is characterized in that: the component of culture medium is glucose, yeast extract, calcium carbonate, agar, water, wherein, glucose: yeast extract: calcium carbonate: agar: the mass ratio of water is 1:0.5:1.2:3.0:100.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085795A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of orange vinegar beverage |
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
| CN108690789A (en) * | 2017-04-11 | 2018-10-23 | 江西果果生物科技有限公司 | A kind of new method making navel orange vinegar |
| CN111567711A (en) * | 2020-05-13 | 2020-08-25 | 淮北师范大学 | Preparation method of xanthine oxidase inhibitory activity enzyme beverage with high bioavailability |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
-
2013
- 2013-10-25 CN CN201310509295.0A patent/CN103519286B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101560462A (en) * | 2009-05-27 | 2009-10-21 | 赣州司迈尔科技发展有限公司 | Method for brewing navel orange vinegar |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106085795A (en) * | 2016-06-18 | 2016-11-09 | 侯荣山 | The production method of orange vinegar beverage |
| CN107048114A (en) * | 2017-03-07 | 2017-08-18 | 华南理工大学 | One kind has strong anti-oxidation mixed fruit fermented beverage and preparation method thereof |
| CN107048114B (en) * | 2017-03-07 | 2021-05-14 | 华南理工大学 | Mixed fruit fermented beverage with strong oxidation resistance and preparation method thereof |
| CN108690789A (en) * | 2017-04-11 | 2018-10-23 | 江西果果生物科技有限公司 | A kind of new method making navel orange vinegar |
| CN111567711A (en) * | 2020-05-13 | 2020-08-25 | 淮北师范大学 | Preparation method of xanthine oxidase inhibitory activity enzyme beverage with high bioavailability |
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| Publication number | Publication date |
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| CN103519286B (en) | 2014-12-10 |
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