CN103622103A - Preparation method of honey peach beverage - Google Patents
Preparation method of honey peach beverage Download PDFInfo
- Publication number
- CN103622103A CN103622103A CN201310534871.7A CN201310534871A CN103622103A CN 103622103 A CN103622103 A CN 103622103A CN 201310534871 A CN201310534871 A CN 201310534871A CN 103622103 A CN103622103 A CN 103622103A
- Authority
- CN
- China
- Prior art keywords
- peach
- preparation
- juice
- beverage
- juicy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 28
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000012907 honey Nutrition 0.000 title claims abstract description 10
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 27
- 235000013944 peach juice Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000013505 freshwater Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229930182470 glycoside Natural products 0.000 claims description 4
- 238000012859 sterile filling Methods 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- -1 stevioside glycosides Chemical class 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 3
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000010987 pectin Nutrition 0.000 abstract description 2
- 229920001277 pectin Polymers 0.000 abstract description 2
- 239000001814 pectin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000014443 Pyrus communis Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 239000002054 inoculum Substances 0.000 description 2
- 241000427324 Glinus Species 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a honey peach beverage. The honey peach beverage is obtained by fermenting honey peach juice. Raw materials selected in the preparation method are simple, nutritional ingredients such as vitamins, pectin and minerals in the raw materials are fully retained through fermentation, the food quality guarantee period is prolonged, the deterioration is prevented, and the flavor and the mouth feel of the honey peach beverage are effectively improved.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of preparation method of juicy peach beverage.
Background technology
Honey peach is nutritious, and meat sweet juice is many, has body building and beauty treatment, clearing stomach, moistening lung, the function such as eliminate the phlegm, the content of its protein compares apple, grape doubles, and many seven times than pear, containing abundant irony, many three times than apple of the content of iron, than pear many five times, can increase human body hemoglobin quantity, have the good reputation of " queen in fruit ".Ancients say: often eat peach energy " beneficial appearance ".
Juicy peach beverage is less on the market, and is mostly what other raw materials of interpolation were prepared according to conventional technological process together, so a kind of preparation method of juicy peach beverage is necessary.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of juicy peach beverage.
The present invention is achieved through the following technical solutions:
A preparation method for juicy peach beverage, comprises following step:
(1) fresh water honey peach is cleaned after peeling, stoning, squeezed the juice, obtain peach juice;
(2) in peach juice, add citric acid and stevioside glycosides to stir, sterilizing, sterilising temp is 90-110 ℃, sterilization time is 3-5min;
(3) peach juice after subject to sterilization is cooled to 20-40 ℃, inoculating lactic acid bacterium, at 20-35 ℃ of bottom fermentation 12-24h, pH value for 3.0-4.0 be fermentation termination;
(4) peach juice after fermentation carries out after ultra high temperature short time sterilization, the sterile filling juicy peach beverage that gets product.
The preparation method of described a kind of juicy peach beverage, lactic acid bacteria is one or more in Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus.
The preparation method of described a kind of juicy peach beverage, the amount of inoculating lactic acid bacterium is 10
3-10
9cfu/mL.
The invention has the beneficial effects as follows that the raw material that preparation method chooses is simple, by fermenting, fully retain the nutritional labelings such as vitamin, pectin and mineral matter in raw material; Extend effective period of food quality, prevent corruption, effectively improve product special flavour and mouthfeel.
The specific embodiment
Embodiment 1
In the present embodiment, a kind of preparation method of juicy peach beverage, comprises following step:
(1) fresh water honey peach is cleaned after peeling, stoning, squeezed the juice, obtain peach juice;
(2) in peach juice, add citric acid and stevioside glycosides to stir, sterilizing, sterilising temp is 90 ℃, sterilization time is 5min;
(3) peach juice after subject to sterilization is cooled to 20 ℃, inoculation lactobacillus bulgaricus and lactobacillus acidophilus, and inoculum concentration is 10
3cfu/mL, at 20 ℃ of bottom fermentation 24h, pH value for 3.0-4.0 be fermentation termination;
(4) peach juice after fermentation carries out after ultra high temperature short time sterilization, the sterile filling juicy peach beverage that gets product.
Embodiment 2
In the present embodiment, a kind of preparation method of juicy peach beverage, comprises following step:
(1) fresh water honey peach is cleaned after peeling, stoning, squeezed the juice, obtain peach juice;
(2) in peach juice, add citric acid and stevioside glycosides to stir, sterilizing, sterilising temp is 110 ℃, sterilization time is 3min;
(3) peach juice after subject to sterilization is cooled to 40 ℃, inoculation streptococcus thermophilus, and inoculum concentration is 10
9cfu/mL, at 35 ℃ of bottom fermentation 24h, pH value for 3.0-4.0 be fermentation termination;
(4) peach juice after fermentation carries out after ultra high temperature short time sterilization, the sterile filling juicy peach beverage that gets product.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. a preparation method for juicy peach beverage, is characterized in that, comprises following step:
(1) fresh water honey peach is cleaned after peeling, stoning, squeezed the juice, obtain peach juice;
(2) in peach juice, add citric acid and stevioside glycosides to stir, sterilizing, sterilising temp is 90-110 ℃, sterilization time is 3-5min;
(3) peach juice after subject to sterilization is cooled to 20-40 ℃, inoculating lactic acid bacterium, at 20-35 ℃ of bottom fermentation 12-24h, pH value for 3.0-4.0 be fermentation termination;
(4) peach juice after fermentation carries out after ultra high temperature short time sterilization, the sterile filling juicy peach beverage that gets product.
2. the preparation method of a kind of juicy peach beverage according to claim 1, is characterized in that, lactic acid bacteria is one or more in Lactobacillus casei, lactobacillus bulgaricus, lactobacillus acidophilus, streptococcus thermophilus.
3. the preparation method of a kind of juicy peach beverage according to claim 1, is characterized in that, the amount of inoculating lactic acid bacterium is 10
3-10
9cfu/mL.
4. the juicy peach beverage that preparation method according to claim 1 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310534871.7A CN103622103A (en) | 2013-11-04 | 2013-11-04 | Preparation method of honey peach beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310534871.7A CN103622103A (en) | 2013-11-04 | 2013-11-04 | Preparation method of honey peach beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103622103A true CN103622103A (en) | 2014-03-12 |
Family
ID=50203833
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310534871.7A Pending CN103622103A (en) | 2013-11-04 | 2013-11-04 | Preparation method of honey peach beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103622103A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082418A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Manufacturing method for nectarine milk |
| CN104397810A (en) * | 2014-12-10 | 2015-03-11 | 杭州元佩特生物科技有限公司 | Method for preparing diet therapy peach juice through breeding and co-fermenting lactobacillus casei and bacillus natto |
| CN104431852A (en) * | 2014-12-10 | 2015-03-25 | 杭州元佩特生物科技有限公司 | Method for breeding bacillus natto and lactobacillus casei co-fermented young garlic shoots |
| CN104432352A (en) * | 2014-12-10 | 2015-03-25 | 杭州元佩特生物科技有限公司 | Method for preparing dietary therapy watermelon juice by virtue of breeding and co-fermentation of bacillus natto and lactobacillus casei |
| CN104522513A (en) * | 2014-12-10 | 2015-04-22 | 浙江大学 | Method for preparing fermented rice cake from bacillus natto and lactic acid bacteria |
| CN104621668A (en) * | 2015-03-04 | 2015-05-20 | 石河子大学 | Flat peach juice drink and preparation method thereof |
| CN105961962A (en) * | 2016-03-22 | 2016-09-28 | 安徽培林食品科技有限公司 | Honey peach sports drink |
| CN106721795A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of yellow peach enzyme beverage and preparation method thereof |
| CN107691905A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of honeysuckle peach squash and preparation method thereof |
| CN108013312A (en) * | 2017-12-14 | 2018-05-11 | 宁波市圆蓝食品科技有限公司 | A kind of honey peach fermented beverage and preparation method thereof |
-
2013
- 2013-11-04 CN CN201310534871.7A patent/CN103622103A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082418A (en) * | 2014-06-20 | 2014-10-08 | 彭常龙 | Manufacturing method for nectarine milk |
| CN104397810A (en) * | 2014-12-10 | 2015-03-11 | 杭州元佩特生物科技有限公司 | Method for preparing diet therapy peach juice through breeding and co-fermenting lactobacillus casei and bacillus natto |
| CN104431852A (en) * | 2014-12-10 | 2015-03-25 | 杭州元佩特生物科技有限公司 | Method for breeding bacillus natto and lactobacillus casei co-fermented young garlic shoots |
| CN104432352A (en) * | 2014-12-10 | 2015-03-25 | 杭州元佩特生物科技有限公司 | Method for preparing dietary therapy watermelon juice by virtue of breeding and co-fermentation of bacillus natto and lactobacillus casei |
| CN104522513A (en) * | 2014-12-10 | 2015-04-22 | 浙江大学 | Method for preparing fermented rice cake from bacillus natto and lactic acid bacteria |
| CN104621668A (en) * | 2015-03-04 | 2015-05-20 | 石河子大学 | Flat peach juice drink and preparation method thereof |
| CN105961962A (en) * | 2016-03-22 | 2016-09-28 | 安徽培林食品科技有限公司 | Honey peach sports drink |
| CN107691905A (en) * | 2016-08-08 | 2018-02-16 | 李艳青 | A kind of honeysuckle peach squash and preparation method thereof |
| CN106721795A (en) * | 2016-12-06 | 2017-05-31 | 上海应用技术大学 | A kind of yellow peach enzyme beverage and preparation method thereof |
| CN108013312A (en) * | 2017-12-14 | 2018-05-11 | 宁波市圆蓝食品科技有限公司 | A kind of honey peach fermented beverage and preparation method thereof |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140312 |
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| WD01 | Invention patent application deemed withdrawn after publication |