CN103564562A - Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage - Google Patents

Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage Download PDF

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Publication number
CN103564562A
CN103564562A CN201310292579.9A CN201310292579A CN103564562A CN 103564562 A CN103564562 A CN 103564562A CN 201310292579 A CN201310292579 A CN 201310292579A CN 103564562 A CN103564562 A CN 103564562A
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fruit
zymotic fluid
vegetable
fruits
kilogram
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CN201310292579.9A
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Chinese (zh)
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CN103564562B (en
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刘金虎
蔡木易
张子韬
刘宇
谷瑞增
鲁军
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宁夏光彩生物科技有限公司
中国食品发酵工业研究院
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/03Acidophilus
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/17Casei
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2300/00Bifidobacterium

Abstract

The invention provides fruit and vegetable fermented liquid, a fruit and vegetable fermented beverage and a preparation method of the liquid and the beverage. The fruit and vegetable fermented liquid is prepared by fermenting 32 fruits and vegetables by compound lactobacillus; the fruit and vegetable fermented beverage is prepared by compounding the fruit and vegetable fermented liquid with functional auxiliary materials; the fruit and vegetable fermented liquid prepared by fermenting fruits and vegetables with specific varieties is selected and used for preparing the fruit and vegetable fermented beverage, so that nutritional and healthy effects can be ensured.

Description

Fruits and vegetables zymotic fluid, Vegetable Drink Fermented and preparation method thereof

Technical field

The present invention relates to a kind of fruits and vegetables zymotic fluid, Vegetable Drink Fermented and preparation method thereof, belong to food and biological technical field.

Background technology

That fruit-vegetable juice beverage has is nutritious, the feature of delicious flavour, and has retained the nutritional labeling of fruit and vegetable materials, especially contains natural, can eliminate " free radical " harmful in human body.The Vegetable Drink Fermented that current fruit-vegetable juice beverage mainly contains common fruit-vegetable juice beverage and fermented and made by microorganism.Wherein Vegetable Drink Fermented, retaining on the basis of former Juice nutritional labeling, also contains multiple probiotics fermention product, and unique flavor, is of high nutritive value, and is conducive to human body and digests and assimilates.

The process that Juice is carried out to microorganism fermentation can promote the metabolic response of the materials such as carbohydrate in fruit and vegetable materials, protein, lipid, produce in a large number and accumulate elementary and secondary metabolite, generate the multiple beneficial compositions such as organic acid, compound sugar, sugar alcohol, enzyme, oligopeptide, polyphenol; Meanwhile, in the ferment beverage obtaining through fermentation, also comprise fruit and vegetable materials and contained nutrition and the functional component of microorganism self.These beneficiating ingredients can promote the propagation of intestinal beneficial bacterium, and the breeding and the corrupt substance that suppress harmful bacteria form, and play regulating intestinal canal colony balance, strengthen the effects such as immune, promotion is slept, delayed senility, and human body is had to multiple beneficial effect.Thereby, utilize natural fruit and vegetables to prepare ferment beverage and be deeply subject to consumers in general's favor because of its alimentary health-care function and unique local flavor.

The Vegetable Drink Fermented of having developed at present, for example, in patent of invention CN201110263097.1, disclose and usingd fresh fruit of vegetables and mix and freshly to squeeze the juice and to add marine fish collagen peptide as fermentation substrate, utilize lactic acid bacteria and saccharomycete to carry out step fermentation to above-mentioned fermentation substrate, finally make natural fruit and vegetables fermented beverage.Due to the nutritional labeling of different fruit and vegetable materials and preparation technology's difference, the local flavor of resulting Vegetable Drink Fermented and nutrient health effect are not identical.Therefore, in conjunction with the characteristic of fruit and vegetable materials self and compatibility, the Vegetable Drink Fermented of exploitation different characteristics, not only for consumer provides more selection, also the deep processing for fruit and vegetable materials provides bright prospects.

Summary of the invention

The invention provides a kind of fruits and vegetables zymotic fluid, select the fruit and vegetable materials of particular types, and through reasonable coordination and fermentation, the fruits and vegetables zymotic fluid of preparation has the multiple nutritional labeling useful to human body, can be used as the basic material of producing ferment beverage.

The present invention also provides the preparation method of above-mentioned fruits and vegetables zymotic fluid, for the character of selected fruit and vegetable materials, determines corresponding preparation technology, thereby the zymotic fluid with nutrient health effect is provided.

The present invention also provides a kind of Vegetable Drink Fermented and preparation method thereof, uses above-mentioned fruits and vegetables zymotic fluid as primary raw material, and composite several functions auxiliary material, and the Vegetable Drink Fermented of preparation, containing various nutrients, has nutrient health effect to human body.

The invention provides a kind of fruits and vegetables zymotic fluid, that the enzymolysis liquid of fruit and vegetable materials is obtained through compound lactobacillus fermentation, wherein, based on quality proportioning, consisting of of described fruit and vegetable materials: summer radish 1-2 part, yellow radish 3-4 part, carrot 3-4 part, cucumber 1-2 part, tomato 2-3 part, little rape 0.05-0.1 part, pakchoi 0.05-0.1 part, blue or green bamboo shoot 0.5-1 part, purple wild cabbage 1-2 part, cabbage 1-2 part, romaine lettuce 0.5-1.5 part, rape 0.05-0.1 part, crowndaisy chrysanthemum 1-2 part, hay melon 1-2 part, celery 0.5-1 part, flat mushroom 0.5-1.5 part, mushroom 0.5-1.5 part, Chinese cabbage 0.5-1 part, green turnip 1.5-2.5 part, Chinese yam 0.5-1 part, assorted cold dishes 0.1-0.5 part, cauliflower 0.05-0.1 part, chocho 0.1-0.5 part, coriander 0.05-0.1 part, pears 2-3 part, apple 1.5-2.5 part, red grape 0.5-1 part, orange 0.1-0.8 part, hang melon 1.5-2.5 part, green grapes 0.1-0.5 part, Kiwi berry 0.1-0.5 part and dry wolfberry 0.5-1 part, described compound lactobacillus such as comprises at lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium of mass ratio, and the enzymolysis liquid of the fruit and vegetable materials enzyme that gone out before fermentation.

The dry wolfberry water content that the present invention uses can be between 10-20%, and except dry wolfberry, other fruit and vegetable materials that use in the present invention are fresh fruit of vegetables raw material (raw material of directly gather use or fresh-keeping storage).

According to fruits and vegetables zymotic fluid provided by the invention, can be that the enzymolysis liquid that fruit and vegetable materials is obtained through cellulase degradation utilizes compound lactobacillus fermentation and obtains.

According to fruits and vegetables zymotic fluid provided by the invention, in the zymotic fluid of compound lactobacillus fermentation, be also added with maltitol and galactooligosaccharide.

According to fruits and vegetables zymotic fluid provided by the invention, wherein, in the enzymolysis liquid of fruit and vegetable materials, be also added with brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, the enzymolysis quality of material of its addition based on fruit and vegetable materials.

The present invention also provides a kind of method of preparing above-mentioned fruits and vegetables zymotic fluid, comprises the following steps:

It is to use cellulase to carry out enzymolysis after 1-3mm that fruit and vegetable materials is crushed to average grain diameter, obtains the enzymolysis liquid of described fruit and vegetable materials through the enzyme that goes out;

To adding total amount in described enzymolysis liquid, be the described compound lactobacillus of 3-5U/1000L, at normal temperatures, normally the temperature bottom fermentation of 15-25 ℃, obtains zymotic fluid, and in order to obtain better mouthfeel and composition, fermentation time for example may be controlled to 35-45 days;

To after filtering fermentation liquor, carry out homogeneous, control homogenization pressure is 18-20MPa, and carries out high-temperature short-time sterilization.In actual production, generally material is implemented to multistage homogeneous, so the homogenization pressure of mentioning in the present invention is all interpreted as gross pressure.In the specific embodiment of the present invention, the first class pressure that for example can regulate homogenizer is 14-18MPa, and secondary pressure is 4-5MPa, and gross pressure is 18-20MPa; In order to obtain preferably mouthfeel, can also use additive in addition, for example, use acesulfame potassium as sweetener, identical with known technology of its addition, also can be used other sweetener that meets food additives standard, such as Aspartame, protein sugar etc.

According to method provided by the invention, described fruit and vegetable materials is broken and carry out after enzymolysis, and the quality based on enzymolysis material, adds brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, and the enzyme that goes out afterwards, obtains described enzymolysis liquid; Zymotic fluid quality based on after homogeneous, described zymotic fluid also adds 0.5-1.0% maltitol, 0.1-0.2% galactooligosaccharide and filters before high-temperature short-time sterilization.

According to fruits and vegetables zymotic fluid provided by the invention, described high-temperature short-time sterilization is at the temperature of 120-135 ℃, to carry out sterilizing 15-30 second.

In a specific embodiment of the present invention, raw material is cleaned to be crushed to average grain diameter be to obtain fruit, vegetable juice between 1-3mm, afterwards based on fruit, vegetable juice quality, add wherein the cellulase of 10,000 U/g of 0.05-0.2%, controlled enzymatic hydrolysis temperature is between 40-50 ℃, carry out enzymolysis and obtain enzymolysis liquid, enzymolysis time can be for example 1-3h.While carrying out enzymolysis, can suitably adjust the addition of enzyme preparation and enzymolysis time.Described fruit and vegetable materials is broken and carry out after enzymolysis, quality that can be based on enzymolysis liquid, add respectively wherein the marine fish collagen Gly-His-Lys of 5-8% brown sugar, 5-8% white granulated sugar and 2-3%, afterwards enzymolysis liquid is warming up to the 85-95 ℃ of enzyme that goes out, enzyme time of going out can be for example 20-40min, cooling acquisition enzymolysis liquid.

In preparation method provided by the invention, can 120-135 ℃ of processing, carry out high-temperature short-time sterilization to the zymotic fluid after homogeneous, the processing time can be for example 15-30 second, the more cooling acquisition fruits and vegetables of the zymotic fluid after sterilizing zymotic fluid is standby.The mode of described filtration, such as adopting vibratory sieve filtration or filter pipeline etc., is considered the mouthfeel of fruits and vegetables zymotic fluid, and can use aperture when for example filter in 40-80 object aperture can be for example 40-80 order.

The present invention also provides a kind of Vegetable Drink Fermented, and the composition in the described Vegetable Drink Fermented of every 1000 liters comprises: 15-17 kilogram of above-mentioned fruits and vegetables zymotic fluid, in Lycium chinense juice 0.1-1 kilogram of solid content, in 0.1-1 kilogram of the red date inspissated juice of solid content, in the water of 0.1-0.2 kilogram, 0.1-0.5 kilogram of lemon inspissated juice, the maize oligopeptide powder of solid content, white granulated sugar 4-5 kilogram, HFCS 3.5-4.5 kilogram, brown granulated sugar 3-4 kilogram, honey 0.8-1 kilogram and essence, stabilizing agent and surplus.

The present invention also provides a kind of method of preparing above-mentioned Vegetable Drink Fermented, comprises the following steps:

Described stabilizing agent, maize oligopeptide powder, white granulated sugar and brown granulated sugar are mixed, by suitable quantity of water, it is dissolved to acquisition mixed solution completely;

Above-mentioned fruits and vegetables zymotic fluid is evenly mixed with described mixed solution, and add the water of Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS, honey, essence and surplus, stir, obtain the thick product of Juice;

The thick product of Juice is filtered, filtrate is carried out under the pressure of 18-20Mpa to high-temperature short-time sterilization, the described Vegetable Drink Fermented of cooling acquisition after homogeneous.In order to obtain better mouthfeel, can use for example 80 object screen clothes to filter the thick product of Juice.

According to fruits and vegetables zymotic fluid provided by the invention, described high-temperature short-time sterilization is at the temperature of 110-120 ℃, to carry out sterilizing 10-20 second.

The raw material that Vegetable Drink Fermented provided by the invention is used, except above-mentioned, through selecting the zymotic fluid of the fruit and vegetable materials of proportioning, the natural material with health role to human body (also can claim functional auxiliary materials) Lycium chinense juice, red date inspissated juice and lemon inspissated juice etc. have also further been comprised.The Lycium chinense juice using in Vegetable Drink Fermented of the present invention, red date inspissated juice and lemon inspissated juice are the water extracts of these natural materials, and its source can be to be purchased also to process voluntarily.Generally, the solid content of described Lycium chinense juice is 10-20Brix, and red date inspissated juice solid content is 65-75Brix, and lemon inspissated juice solid content is 40~40Brix.The HFCS that the present invention uses is for meeting GB/T20882, HFCSs such as F42 type or F55 type.For the HFCS of inspissated juice, Normal juice or the different sugar content of variable concentrations, can be with reference to above concentration category by suitably adjusting consumption, to meet the demand of application and taste.The maize oligopeptide powder that the present invention uses can be used disclosed method in patent WO2012155295 prepare or be purchased.Described stabilizing agent be meet industry relevant laws and regulations and standard be purchased product to keep the stability of system, especially can use the beverage stabilizer of acidproof heat-proof, such as sodium carboxymethylcellulose, gellan gum, guar gum, natrium citricum, glucose, xanthans or pectin etc., and add according to the addition in known technology, for example, in the Vegetable Drink Fermented of every 1000 liters, can add the stabilizing agent of 0.2-0.3 kilogram.Described essence is also for being purchased product, and the kind of essence and addition can be adjusted according to known technology according to the demand of application and taste, for example, in the Vegetable Drink Fermented of every 1000 liters, can add the essence of 0.05-0.1 kilogram.

The present invention program's enforcement, at least has following advantage:

1, the selected 32 kinds of Ningxia Specialty vegetables of fruits and vegetables zymotic fluid provided by the invention and fruit, through coupling and multiple beneficial bacterium combined ferment, form, wherein contain a large amount of water-soluble dietary fiber composition and functional oligose, there is the dual regulation that improves constipation and reduce diarrhoea, and the propagation that can suppress enteron aisle spoilage organisms, reduce swill stop in vivo, therefore help the generation that reduces various enteron aisle poisonous substances, be also conducive to noxious material in body simultaneously and excrete;

2, fruits and vegetables zymotic fluid provided by the invention has kept various vitamin in fruits and vegetables and original content of mineral matter (as vitamin C, vitamin B complex, calcium, iron, zinc and copper etc.) substantially, can be used as useful the supplementing that in daily meals, micronutrient is taken in, regulate organism metabolism, maintain normal physiological function;

3, the chemical composition that contains plant-derived raw material in fruits and vegetables zymotic fluid provided by the invention, as polyphenol, flavonoids, Beta-Car and lycopene etc., also containing profitable probliotics composition or its metabolite, these compositions all have antioxidation in various degree, for maintaining the oxidation resistance of body and delaying senility, have important function;

4, fruits and vegetables zymotic fluid provided by the invention is used compound lactobacillus kind to ferment, and while having avoided in raw material that vegetable content is higher, produces bad pickles taste after using saccharomycetes to make fermentation, and then guarantees that beverage has good taste and mouthfeel;

5, Vegetable Drink Fermented provided by the invention is from beneficial bacterium fermentate and the multiple medicinal and edible plant of multiple rhizome dish and leaf vegetables fruits and vegetables, in these raw materials, all contain the compositions such as a large amount of bioactive polysaccharides, Polyphenols, organic sulfur compound, remarkable for adjusting immunity of human body effect;

6, the various plants chemical substance containing in Vegetable Drink Fermented provided by the invention is conducive to improve the fatigue conditions of human body as bioactive polysaccharide, and after being suitable for moving, personage drinks.

7, enforcement of the present invention, by selected 32 kinds of Ningxia Specialty vegetables and fruit, as raw material, meeting the need of market, when new ferment drink is provided, for effectively utilize the places of origin of raw materials Resource Supply new approach, by deep processing means, improved the added value of these fruit and vegetable materials.

The specific embodiment

Below in conjunction with specific embodiments and embodiment, the present invention is further elaborated, be intended to help reader to understand better flesh and blood of the present invention, can not be interpreted as any restriction to the scope of the present invention.

The 32 kinds of Ningxia characteristic fruits and vegetables of take in the embodiment of the present invention ferment as raw material, produce fruits and vegetables zymotic fluid, and the raw material using and concrete addition are as shown in table 1.

Table 1

The preparation of fruits and vegetables zymotic fluid:

(1) raw material is processed: after above-mentioned 32 kinds of fresh vegetables and fruits are cleaned up, by the addition in table 1, weigh and mix, with beater, being crushed to average grain diameter is to obtain fruit, vegetable juice between 1-3mm, is then delivered to enzymatic vessel;

(2) enzymolysis: the fruit, vegetable juice quality based in enzymatic vessel, add wherein the cellulase of 0.1%1 ten thousand U/g, control temperature and carry out the about 2h of enzymolysis 45 ℃ of left and right, quality based on this enzymolysis liquid, add respectively wherein 7.5% brown sugar, 7.5% white granulated sugar, 3% marine fish collagen Gly-His-Lys, be warming up to 90 ± 5 ℃, keep the 30min enzyme that goes out, be then cooled to the enzymolysis liquid that room temperature (20 ℃ of left and right) obtains fruit and vegetable materials;

(3) fermentation: add compound lactobacillus in the enzymolysis liquid going out after enzyme, total amount is 5U/1000L, compound lactobacillus such as comprises at lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium of mass ratio, temperature bottom fermentation room temperature or 20 ℃, continuously ferment and stop afterwards fermentation in 40 days, obtain zymotic fluid;

(4) homogeneous, concentrated and allotment: zymotic fluid is filtered to laggard horizontal high voltage homogeneous through 60 order vibratory sieves, and homogenization pressure is one-level 16MPa, secondary 4MPa; Zymotic fluid quality based on after homogeneous, add wherein maltitol 0.7%, galactooligosaccharide 0.2%, acesulfame potassium 0.02%, carry out again pipeline 60 orders and filter, at 130 ℃, process and within 20 seconds, carry out high-temperature short-time sterilization, by the cooling acquisition fruits and vegetables of the zymotic fluid after sterilizing zymotic fluid.

Then, the above-mentioned fruits and vegetables zymotic fluid in the present embodiment and functional auxiliary materials are carried out composite, be mixed with Vegetable Drink Fermented.

The concrete addition of the zymotic fluid of Vegetable Drink Fermented prepared by the present embodiment and functional auxiliary materials is as shown in table 2.Wherein, the red date inspissated juice using is the red date water extract that solid content is 70Brix, Lycium chinense juice is that solid content is the matrimony vine water extract of 16Brix, lemon inspissated juice is that solid content is the lemonade extract of 43Brix, HFCS is F55 type HFCS, use grapefruit essence and ethyl acetate as essence, use Danisco 9374C(to be produced by Danisco (China) Co., Ltd) and xanthans as stabilizing agent.

Table 2

Raw material Quality (kg) Demineralized water —— Ferment stoste 160.00 Lycium chinense juice 8.00 Red date inspissated juice 8.00 Lemon inspissated juice 2.40 Maize oligopeptide powder 1.20 Refining white granulated sugar 47.20 HFCS 40.00 Brown granulated sugar 32.00 Honey 8.80 Grapefruit essence 0.56 Ethyl acetate 0.01

Danisco 9374C 2.00 Xanthans 0.32

The preparation of Vegetable Drink Fermented:

First press quality weighing Danisco 9374C and xanthans in table 2, taking the white granulated sugar substantially equal with xanthans gross mass with Danisco 9374C mixes again, add maize oligopeptide powder and mix, add afterwards 2 white granulated sugars and mix, each addition all equates with Danisco 9374C and xanthans gross mass; The material of gained is mixed with brown granulated sugar and remaining white granulated sugar, use the demineralized water of approximately 500 liters of 80 ℃ of left and right to be dissolved, stir, by the solution of the fruits and vegetables zymotic fluid of handling well before (60 ℃ of left and right) stream superimposed and stir; Then add Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS and honey, and with the demineralized water constant volume of 60 ℃ of left and right to 1000L; In the material of gained, add load weighted grapefruit essence and ethyl acetate again, stir, obtain the thick product of Juice; By the thick product of Juice through 80 object screen filtrations, filtrate is carried out high-pressure homogeneous, homogenization pressure is one-level 14MPa, secondary 4MPa, then at 117 ℃, carry out high-temperature short-time sterilization 15 seconds, 95 ℃ of outlet temperatures, beverage pours in bottle, a bottle 5min, obtains described Vegetable Drink Fermented finally by spraying cooling.

Vegetable Drink Fermented prepared by the present embodiment is shallow maroon liquid, and delicate mouthfeel is lubricated, sour-sweet tasty and refreshing, soft suitable, can room temperature storage, and refrigeration local flavor is better.

Finally it should be noted that: each embodiment, only in order to technical scheme of the present invention to be described, is not intended to limit above; Although the present invention is had been described in detail with reference to aforementioned each embodiment, those of ordinary skill in the art is to be understood that: its technical scheme that still can record aforementioned each embodiment is modified, or some or all of technical characterictic is wherein equal to replacement; And these modifications or replacement do not make the essence of appropriate technical solution depart from the scope of various embodiments of the present invention technical scheme.

Claims (10)

1. a fruits and vegetables zymotic fluid, that the enzymolysis liquid of fruit and vegetable materials is obtained through compound lactobacillus fermentation, wherein, based on quality proportioning, consisting of of described fruit and vegetable materials: summer radish 1-2 part, yellow radish 3-4 part, carrot 3-4 part, cucumber 1-2 part, tomato 2-3 part, little rape 0.05-0.1 part, pakchoi 0.05-0.1 part, blue or green bamboo shoot 0.5-1 part, purple wild cabbage 1-2 part, cabbage 1-2 part, romaine lettuce 0.5-1.5 part, rape 0.05-0.1 part, crowndaisy chrysanthemum 1-2 part, hay melon 1-2 part, celery 0.5-1 part, flat mushroom 0.5-1.5 part, mushroom 0.5-1.5 part, Chinese cabbage 0.5-1 part, green turnip 1.5-2.5 part, Chinese yam 0.5-1 part, assorted cold dishes 0.1-0.5 part, cauliflower 0.05-0.1 part, chocho 0.1-0.5 part, coriander 0.05-0.1 part, pears 2-3 part, apple 1.5-2.5 part, red grape 0.5-1 part, orange 0.1-0.8 part, hang melon 1.5-3 part, green grapes 0.1-0.5 part, Kiwi berry 0.1-0.5 part and dry wolfberry 0.5-1 part, described compound lactobacillus such as comprises at lactobacillus acidophilus, Lactobacillus casei, Lactobacillus plantarum and the Bifidobacterium of mass ratio, and the enzymolysis liquid of the described fruit and vegetable materials enzyme that gone out before fermentation.
2. fruits and vegetables zymotic fluid according to claim 1, wherein, described fruits and vegetables zymotic fluid is that the enzymolysis liquid that described fruit and vegetable materials is obtained through cellulase degradation utilizes compound lactobacillus fermentation and obtains.
3. fruits and vegetables zymotic fluid according to claim 1 wherein, is also added with maltitol and galactooligosaccharide in the zymotic fluid of compound lactobacillus fermentation.
4. according to the fruits and vegetables zymotic fluid described in claim 1-3 any one, wherein, in the enzymolysis liquid of described fruit and vegetable materials, be also added with brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, the enzymolysis quality of material of its addition based on described fruit and vegetable materials.
5. a method of preparing the fruits and vegetables zymotic fluid described in claim 1-4 any one, comprises the following steps:
It is to use cellulase to carry out enzymolysis after 1-3mm that fruit and vegetable materials is crushed to average grain diameter, obtains the enzymolysis liquid of described fruit and vegetable materials through the enzyme that goes out;
To adding total amount in described enzymolysis liquid, be the described compound lactobacillus of 3-5U/1000L, at the temperature bottom fermentation of 15-25 ℃, obtain zymotic fluid;
To after described filtering fermentation liquor, carry out homogeneous, control homogenization pressure is 18-20MPa, and carries out high-temperature short-time sterilization.
6. method according to claim 5, wherein, described fruit and vegetable materials is broken and carry out after enzymolysis, and the quality based on enzymolysis material, adds brown sugar 5-8%, white granulated sugar 5-8% and marine fish collagen Gly-His-Lys 2-3%, and the enzyme that goes out afterwards, obtains described enzymolysis liquid; Zymotic fluid quality based on after homogeneous, described zymotic fluid also adds 0.5-1.0% maltitol, 0.1-0.2% galactooligosaccharide and filters before high-temperature short-time sterilization.
7. method according to claim 5, wherein, described high-temperature short-time sterilization is at the temperature of 120-135 ℃, to carry out sterilizing 15-30 second.
8. a Vegetable Drink Fermented, the composition of the described Vegetable Drink Fermented of every 1000 liters comprises: 15-17 kilogram of fruits and vegetables zymotic fluid described in claim 1-3 any one, in Lycium chinense juice 0.1-1 kilogram of solid content, in 0.1-1 kilogram of the red date inspissated juice of solid content, in the water of 0.1-0.2 kilogram, 0.1-0.5 kilogram of lemon inspissated juice, the maize oligopeptide powder of solid content, white granulated sugar 4-5 kilogram, HFCS 3.5-4.5 kilogram, brown granulated sugar 3-4 kilogram, honey 0.8-1 kilogram and essence, stabilizing agent and surplus.
9. a method of preparing Vegetable Drink Fermented claimed in claim 8, comprises the following steps:
Described stabilizing agent, maize oligopeptide powder, white granulated sugar and brown granulated sugar are mixed, by suitable quantity of water, it is dissolved to acquisition mixed solution completely;
Described fruits and vegetables zymotic fluid is evenly mixed with described mixed solution, and add the water of Lycium chinense juice, red date inspissated juice, lemon inspissated juice, HFCS, honey, essence and surplus, stir, obtain the thick product of Juice;
The thick product of Juice is filtered, filtrate is carried out under the pressure of 18-20Mpa to high-temperature short-time sterilization, the described Vegetable Drink Fermented of cooling acquisition after homogeneous.
10. method according to claim 9, wherein, described high-temperature short-time sterilization is at the temperature of 110-120 ℃, to carry out sterilizing 10-20 second.
CN201310292579.9A 2013-07-12 2013-07-12 Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage CN103564562B (en)

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CN104273608A (en) * 2014-10-11 2015-01-14 天津北洋百川生物技术有限公司 Preparation method of nutritional barley seedling juice
CN104489092A (en) * 2014-12-01 2015-04-08 于力欣 Health drink containing grosvener siraitia extract and active bifidobacterium longum and preparation method for health drink containing grosvener siraitia extract and active bifidobacterium longum
CN104522672A (en) * 2015-01-19 2015-04-22 中国食品发酵工业研究院 Barbary wolfberry fruit fermented product and preparation method thereof
CN104664238A (en) * 2015-03-30 2015-06-03 安徽燕之坊食品有限公司 Black cereal deep processing food and manufacturing method thereof
CN104664506A (en) * 2015-03-16 2015-06-03 河南师范大学 Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method
CN104757666A (en) * 2015-04-29 2015-07-08 合肥康龄养生科技有限公司 High-calcium seafood and carrot compound drink prepared through fermentation liquor carrying dumpling-type fermentation bodies and preparation method thereof
CN104856015A (en) * 2015-04-24 2015-08-26 西藏月王生物技术有限公司 A cordyceps sinensis enzyme and a preparation method thereof
CN104872771A (en) * 2015-06-10 2015-09-02 东北农业大学 Fruit and vegetable type beverage prepared through compound lactobacillus fermentation and preparing method thereof
CN104928228A (en) * 2015-06-30 2015-09-23 河北工程大学 Method for improving lactobacillus oxidation resistance and lactobacillus beverage thereof
CN104970304A (en) * 2014-04-03 2015-10-14 杜建安 Preparation for biologically fermented fruit and vegetable nutritional food material
CN105011273A (en) * 2015-06-26 2015-11-04 桐城市牯牛背农业开发有限公司 Processing technology of celery fermented juice beverage
CN105192814A (en) * 2015-09-29 2015-12-30 潜山县传文瓜子有限公司 Preparation method of whole snakegourd fruit beverage
CN105211285A (en) * 2015-10-27 2016-01-06 安徽中粮生化格拉特乳酸有限公司 A kind of composite vegetable juice fermented beverage
CN105360864A (en) * 2015-12-01 2016-03-02 中食月太(北京)健康科技有限公司 Preparation method of enzyme beverage
CN105919091A (en) * 2016-05-10 2016-09-07 厦门易水成林生物科技有限公司 Celery enzyme and preparation method thereof
CN106418082A (en) * 2016-10-11 2017-02-22 解政伟 Olive and green plum fermentation beverage
CN106578059A (en) * 2016-12-01 2017-04-26 安徽阜南常晖食品有限公司 Milk-fragrance Chinese cabbage juice
CN106578794A (en) * 2016-12-01 2017-04-26 李恒 Fermented fruit and vegetable juice beverage preparation process
CN106690234A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Cauliflower enzyme for seasoning
CN107048131A (en) * 2017-06-05 2017-08-18 福建康之味食品工业有限公司 Vegetable Drink Fermented and preparation method thereof
CN107319235A (en) * 2017-07-28 2017-11-07 江苏南大耐雀生物技术有限公司 A kind of fermented type sea-tangle solid beverage and preparation method thereof
CN107348272A (en) * 2017-06-01 2017-11-17 扬生(南召)生物科技有限公司 A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof
CN107384000A (en) * 2017-08-02 2017-11-24 界首市鑫旺彩印研发中心 A kind of anti-oxidant component for ink
CN107373251A (en) * 2017-08-03 2017-11-24 宁夏光彩生物科技有限公司 Celery zymotic fluid, celery fermented beverage and preparation method thereof
CN107373252A (en) * 2017-08-03 2017-11-24 宁夏光彩生物科技有限公司 Dandelion fermented liquid, dandelion fermented beverage and preparation method thereof
CN107495049A (en) * 2017-10-17 2017-12-22 广东达明益派生物科技有限公司 Composition for probiotics fermention beverage made of fruits or vegetables of the preparation with function of relaxing bowel, beverage containing composition and preparation method thereof
CN107683994A (en) * 2017-10-24 2018-02-13 武汉旗裕高新技术有限公司 A kind of pectase beverage and preparation method thereof
CN108576797A (en) * 2018-03-12 2018-09-28 常德炎帝生物科技有限公司 It is a kind of using Cordyceps militaris as the production method of the cordyceps sinensis ferment of raw material

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CN102356899A (en) * 2011-09-07 2012-02-22 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof

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CN1262874A (en) * 2000-02-16 2000-08-16 宋桐哲 Lactic acid fermented fruit juice and its beverage
CN101637287A (en) * 2009-05-25 2010-02-03 赵敏 Probiotic binary mixed fermentation beverage and making method
CN102356899A (en) * 2011-09-07 2012-02-22 中国食品发酵工业研究院 Natural fruit and vegetable ferment beverage, and preparation method thereof

Cited By (29)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104970304A (en) * 2014-04-03 2015-10-14 杜建安 Preparation for biologically fermented fruit and vegetable nutritional food material
CN104273608A (en) * 2014-10-11 2015-01-14 天津北洋百川生物技术有限公司 Preparation method of nutritional barley seedling juice
CN104489092A (en) * 2014-12-01 2015-04-08 于力欣 Health drink containing grosvener siraitia extract and active bifidobacterium longum and preparation method for health drink containing grosvener siraitia extract and active bifidobacterium longum
CN104522672A (en) * 2015-01-19 2015-04-22 中国食品发酵工业研究院 Barbary wolfberry fruit fermented product and preparation method thereof
CN104664506A (en) * 2015-03-16 2015-06-03 河南师范大学 Multifunctional active lactobacillus-fermented compound fruit and vegetable juice drink and preparation method
CN104664238A (en) * 2015-03-30 2015-06-03 安徽燕之坊食品有限公司 Black cereal deep processing food and manufacturing method thereof
CN104856015A (en) * 2015-04-24 2015-08-26 西藏月王生物技术有限公司 A cordyceps sinensis enzyme and a preparation method thereof
CN104757666A (en) * 2015-04-29 2015-07-08 合肥康龄养生科技有限公司 High-calcium seafood and carrot compound drink prepared through fermentation liquor carrying dumpling-type fermentation bodies and preparation method thereof
CN104872771A (en) * 2015-06-10 2015-09-02 东北农业大学 Fruit and vegetable type beverage prepared through compound lactobacillus fermentation and preparing method thereof
CN105011273A (en) * 2015-06-26 2015-11-04 桐城市牯牛背农业开发有限公司 Processing technology of celery fermented juice beverage
CN104928228A (en) * 2015-06-30 2015-09-23 河北工程大学 Method for improving lactobacillus oxidation resistance and lactobacillus beverage thereof
CN104928228B (en) * 2015-06-30 2019-06-14 河北工程大学 A kind of method and its lactobacillus beverage improving lactobacillus oxidation resistance
CN105192814A (en) * 2015-09-29 2015-12-30 潜山县传文瓜子有限公司 Preparation method of whole snakegourd fruit beverage
CN105211285A (en) * 2015-10-27 2016-01-06 安徽中粮生化格拉特乳酸有限公司 A kind of composite vegetable juice fermented beverage
CN105360864A (en) * 2015-12-01 2016-03-02 中食月太(北京)健康科技有限公司 Preparation method of enzyme beverage
CN105919091A (en) * 2016-05-10 2016-09-07 厦门易水成林生物科技有限公司 Celery enzyme and preparation method thereof
CN106418082A (en) * 2016-10-11 2017-02-22 解政伟 Olive and green plum fermentation beverage
CN106578059A (en) * 2016-12-01 2017-04-26 安徽阜南常晖食品有限公司 Milk-fragrance Chinese cabbage juice
CN106578794A (en) * 2016-12-01 2017-04-26 李恒 Fermented fruit and vegetable juice beverage preparation process
CN106690234A (en) * 2016-12-01 2017-05-24 浙江百惠生物科技有限公司 Cauliflower enzyme for seasoning
CN107348272A (en) * 2017-06-01 2017-11-17 扬生(南召)生物科技有限公司 A kind of probiotics fruits and vegetables enzyme beverage and preparation method thereof
CN107048131A (en) * 2017-06-05 2017-08-18 福建康之味食品工业有限公司 Vegetable Drink Fermented and preparation method thereof
CN107319235A (en) * 2017-07-28 2017-11-07 江苏南大耐雀生物技术有限公司 A kind of fermented type sea-tangle solid beverage and preparation method thereof
CN107384000A (en) * 2017-08-02 2017-11-24 界首市鑫旺彩印研发中心 A kind of anti-oxidant component for ink
CN107373251A (en) * 2017-08-03 2017-11-24 宁夏光彩生物科技有限公司 Celery zymotic fluid, celery fermented beverage and preparation method thereof
CN107373252A (en) * 2017-08-03 2017-11-24 宁夏光彩生物科技有限公司 Dandelion fermented liquid, dandelion fermented beverage and preparation method thereof
CN107495049A (en) * 2017-10-17 2017-12-22 广东达明益派生物科技有限公司 Composition for probiotics fermention beverage made of fruits or vegetables of the preparation with function of relaxing bowel, beverage containing composition and preparation method thereof
CN107683994A (en) * 2017-10-24 2018-02-13 武汉旗裕高新技术有限公司 A kind of pectase beverage and preparation method thereof
CN108576797A (en) * 2018-03-12 2018-09-28 常德炎帝生物科技有限公司 It is a kind of using Cordyceps militaris as the production method of the cordyceps sinensis ferment of raw material

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