CN103704557A - Preparation method and application of lycium barbarum fermented and concentrated juice - Google Patents
Preparation method and application of lycium barbarum fermented and concentrated juice Download PDFInfo
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- CN103704557A CN103704557A CN201310742552.5A CN201310742552A CN103704557A CN 103704557 A CN103704557 A CN 103704557A CN 201310742552 A CN201310742552 A CN 201310742552A CN 103704557 A CN103704557 A CN 103704557A
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- fermentation
- wolfberry fruit
- juice
- chinese wolfberry
- fermented
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention particularly discloses a preparation method and the application of lycium barbarum fermented and concentrated juice. The method comprises the following steps: fermenting lycium barbarum with beneficial compound lactobacillus; performing natural placement and fermentation under the conditions of controlled temperature and controlled time; filtering and centrifuging fermented juice at high speed to obtain lycium barbarum fermented juice; performing film evaporation and concentration under the reduced pressure to obtain a lycium barbarum fermented and concentrated juice product. Lycium barbarum fermented powder can be prepared by performing spray drying or freeze drying, crushing and screening on the lycium barbarum fermented and concentrated juice product. According to the method, the previous section of the fermentation process is the fermentation process of the beneficial compound lactobacillus, and the subsequent section of the fermentation process is the process of temperature-control natural fermentation, namely the Maillard reaction; by the combination of probiotics and natural fermentation, the prepared product is good in taste and flavor, has rich nutritional ingredients, and can be applied to products of wine, soft drinks, solid drinks, seasonings, food and health food.
Description
Technical field
The invention belongs to biological food field, be specifically related to a kind of preparation method and application of fermentation Chinese wolfberry fruit inspissated juice.
Background technology
Matrimony vine, claim again the fruit of Chinese wolfberry, ripening fruits for Solanaceae deciduous plant (Lycium chintnse) or lycium barbarum (Lycium barbarum), be famous nourishing Chinese medicine, by health ministry, listed in the article list > > that < < is food and medicine.Function nourishing yin and supplementing blood, benefiting shrewd head.< < Sheng Nong's herbal classic > > claims: " take for a long time hard muscles and bones, make light of one's life by commiting suicide not old, cold-resistant heat ".< < property of medicine opinion > > meaning energy " mend vital essence various symptims and signs of deficiency, improving eyesight is calmed the nerves, and makes us long-lived ".Soreness and weakness of waist and knees due to the traditional Chinese medical science is deficient for kidney deficiency and liver, essence and blood, dizziness and tinnitus etc.Modern pharmacological research result shows, matrimony vine still has reducing blood lipid, step-down, the effect such as hypoglycemic, and can enhanced machine body immunity function; Make the active rising of erythrocyte sod.Its polysaccharide Wheat Protein, experimental result also shows, this product to safeguarding the somatic normal development of the elderly, improve the repair ability of DNA and impel senile cell to young direction reverse all play a part useful.The chemical composition of matrimony vine mainly contains LBP-X (LBP), betaine, carotenoid and carotenoid ester, vitamin C, several amino acids and various trace elements.Matrimony vine is slightly variant because of place of production difference component content, and Grade A matrimony vine total sugar content is 39.50%, reduced sugar 33.4%, fructose 7.24%, sucrose 5.5%, aldehyde radical sugar 16.7%; It is main that trace element is mainly zinc, iron, copper content; In matrimony vine, contain 19 seed amino acids (comprising 8 kinds of essential amino acids), total amino acid content is that 9.14%(opens Lian Fu etc. dietotherapeutic resource and bioactive ingredients, Chemical Industry Press, September in 2005 the 1st edition, the 171st page).Matrimony vine taste is sweet and refreshing, nutritious, China is medicinal and edible with a long history to matrimony vine, as edible dry fruit, herbal cuisine and the dish of mainly containing of nutritious tonifying, be developed in recent years the product supply markets such as beverage, drinks, drying dried nuts, wolfberry fruit powder, medlar preserved fruit, met to some extent the part demand in market, but, as a kind of have in the life that the matrimony vine of high nutritive value and health-care efficacy is also far from being dissolved into ordinary citizen very much go, matrimony vine can't be widely used and more people is benefited.
Summary of the invention
The object of this invention is to provide a kind of preparation method who utilizes probiotics fermention to prepare fermentation Chinese wolfberry fruit inspissated juice, can directly produce can direct applied nutriment abundant fermentation wolfberry juice or Fermented Condensed juice or fermentation wolfberry fruit powder, its production technology and quality controllable, suitability for industrialized is produced, for the application of matrimony vine in food functionality field of food provides selectable raw material, expand the range of application of matrimony vine, promoted the economic worth of matrimony vine product.
The object of the present invention is to provide a kind of fermentation Chinese wolfberry fruit inspissated juice.
Another object of the present invention is to provide a kind of preparation method of fermentation Chinese wolfberry fruit inspissated juice.
The present invention is achieved by the following technical solutions:
A preparation method for fermentation Chinese wolfberry fruit inspissated juice, is characterized in that it comprises following processing step:
Getting high-quality matrimony vine cleans with clear water, in containing the salt mixed solution that weight mass ratio is 0.2% citric acid, 0.1% ascorbic acid and 1%, soak, under normal temperature, soak 1-2 days, soaked matrimony vine is put into after beater breaks into homogenate and imports fermentation tank, entering in the wolfberry fruit syrup of fermentation tank adds pure water to stir evenly in the ratio of matrimony vine weight ratio 1:50, make into and treat zymotic fluid, add the stachyose of the 0.5-1% that treats zymotic fluid weight ratio to stir simultaneously, sterilizing, sterilising temp is 100 ℃, 15 minutes time; After sterilizing, be cooled to 26-30 ℃; Inoculation compound lactobacillus leavening; The 3-5% that compound lactobacillus leavening inoculum concentration is zymotic fluid, pH value is 5.5-5.8, fermentation temperature is 22-26 ℃; Fermentation slowly under air-proof condition, fermentation time is 90-100 hour; Fermentation terminal pH value is 3.7-4.1; After fermentation ends, zymotic fluid is heated to 100 ℃ and boils after 30 minutes, adjust temperature to 65-80 ℃ of insulation nature and place 130-150 hour; From fermentation tank bottom, emit zymotic fluid, adopt 350 order industrial filter cloths to filter, obtain filtrate; Then adopt 16000r/min high speed centrifugation 25 minutes, obtain fermentation Chinese wolfberry fruit juice; Then the thin film evaporation that fermentation Chinese wolfberry fruit juice reduced pressure is concentrated, and thickening temperature is 40-60 ℃, and vacuum is 0.01-0.05MPa, and concentrated ratio is 1/4, obtains fermentation Chinese wolfberry fruit inspissated juice product.
The present invention is after utilizing useful probio to ferment matrimony vine, utilized again under the temperature and time of controlling and carried out spontaneous fermentation, juice after fermentation, after filtration, high speed centrifugation, obtain fermentation Chinese wolfberry fruit juice, then obtains fermentation Chinese wolfberry fruit inspissated juice product through thin film evaporation reduced pressure concentration.
Compound lactobacillus leavening described above is that lactobacillus bulgaricus and streptococcus lactis and saccharomycete are made by weight 1:1:1 ratio is composite.
Compound lactobacillus leavening described above is that lactobacillus bulgaricus and streptococcus thermophilus and saccharomycete are made by weight 1:1:1 ratio is composite.
Saccharomycete described above is Kluyveromyces lactis or Kluyveromyces fragilis.
Lactobacillus bulgaricus, streptococcus lactis, streptococcus thermophilus, Kluyveromyces lactis or Kluyveromyces fragilis in compound lactobacillus leavening described above is lactobacillus product and the saccharomycete goods for food of selling in market.
Matrimony vine described above is commercially available dried fruit of lycium barbarum or the fresh fructus lycii after maturation.
Often mouthfeel is poor to adopt the juice of single lactic acid bacteria fermenting agent fermentation, adopt the two or more mixed bacterium leavening agents juice that can make to ferment to obtain good effect, can also shorten fermentation time simultaneously, the material that lactobacillus produces is during the fermentation the Fundamentals of streptococcus growth, when fermentation starts, coccus grows sooner than bacillus, when producing certain acid, coccus suppresses its growth, now, bacillus ramp, can produce complementation so during the fermentation, product is fully fermented, in addition, the biacetyl taste that adds saccharomycete to produce in can removing lactobacillus-fermented in the sweat of lactic acid bacteria, be conducive to improve the taste of fermented juice, select Kluyveromyces lactis, it is lower that this yeast produces alcohol ability during the fermentation, product special flavour is also better.
Spray-dried or the freeze drying of the said goods, makes moisture < 3.5%, through pulverizing, sieving gets final product to obtain fermentation Chinese wolfberry fruit powder.
Fermentation Chinese wolfberry fruit inspissated juice of the present invention can be applicable to wine, soft drink, solid beverage goods, seasoning, as baste, soy sauce, vinegar, soup stock etc., food compositions, as cake, bread, cake, noodles, biscuit etc., health food goods, in the formulations such as tablet, effervescent tablet, granule, hard shell capsules, soft capsule, oral liquid.
Stachyose, is naturally occurring a kind of tetrose, is a kind of functional oligose that can promote the beneficial bacterium such as Bifidobacterium propagation, and sterling is white powder, and taste is slightly sweet, and sugariness is sucrose 22%, and good taste, without any bad mouthfeel or peculiar smell.Stachyose has extremely significantly proliferation function to profitable strains such as the Bifidobacterium in human gastrointestinal tract, Bacillus acidi lacticis, can improve rapidly human body alimentary canal environment, regulates microecological balance.According to scholar's research, stachyose has following characteristics: (1) stachyose is similar to some water-soluble dietary fiber, nontoxic, direct-edible; (2) stachyose has extremely significantly proliferation function to profitable strains such as the Bifidobacterium in human gastrointestinal tract, Bacillus acidi lacticis, can improve rapidly environment in human body alimentary canal; (3) stachyose is not destroyed in the organs such as the stomach of human body, small intestine, can directly arrive the large intestine position at intestinal beneficial bacterium group place, significantly promotes Bifidobacterium propagation; (4) stachyose can promote the synthetic of the vitamins such as VB1, B2, B1, B12, promotes the absorption of intestines and stomach to elements such as calcium, magnesium; (5) after stachyose clothes, do not produce abdominal distension, quietly moisten intestines and stomach; (6) stachyose has active factors, can absorb intestines and stomach noxious material and pathogen, and then strengthens body immunity.Stachyose application in the present invention, provides nutritional support can to lactic acid bacteria used, in addition can to flora, provide preferably the condition of propagation, and bacterial strain quantity is increased, and produces good ferment effect.
Beneficial effect of the present invention
Product of the present invention adopts probio to prolong speed fermentation and spontaneous fermentation combination, the inspissated juice making, there is good mouthfeel and local flavor, nutritional labeling is abundant, after can allocating, directly drink, also can be for the raw material of various fabricated products described above, as health food, effectively bring into play hypoglycemic, the reducing blood lipid, anti-oxidant and strengthen the effect of immunity of matrimony vine, play a role in health care.
Fermentation Chinese wolfberry fruit inspissated juice after testing, amino-acid nitrogen (in nitrogen) 6.56%, full nitrogen (in nitrogen) 13.12%, reduced sugar (with glucose meter) 8.64%.
The biofermentation that product of the present invention adopts and spontaneous fermentation technology are produced, by probiotics fermention, the active ingredient of matrimony vine is got a promotion, wherein organic principle is transformed mostly, amino acid, content of reducing sugar are got a promotion, saccharomycetic metabolic conversion, B family vitamin is got a promotion, in conjunction with constant temperature spontaneous fermentation, make fermentation be beneficial to organic ageing and conversion, product quality is improved, reduce or remove the poor taste of fermented juice, make that product is soft, glycol, improved the mouthfeel of goods.
Product of the present invention have advantages of manufacture craft maturation, simple, be beneficial to large-scale production, also there is the feature that application is convenient, have wide range of applications.
The specific embodiment
Embodiment 1
Select 10 kilograms of fruit hypertrophy, well-done fresh fructus lyciis, with clear water, clean, be immersed in the mixed liquor that contains 0.2% citric acid, 0.1% ascorbic acid and 1% salt, soak at room temperature 1 day, after soaked fresh fructus lycii is broken into homogenate with beater, import fermentation tank, in the wolfberry fruit syrup of importing fermentation tank, add 500 kilograms of pure water to stir evenly, make into and treat zymotic fluid, to treating to add 2.55 kilograms of stachyoses in zymotic fluid, stir simultaneously; Adopt 100 ℃ of temperature heating within 15 minutes, to carry out sterilizing; After sterilizing, be cooled to 30 ℃, press 15.38 kilograms of the compound lactobacillus leavenings that zymotic fluid weight ratio access is comprised of by 1:1:1 lactobacillus bulgaricus and streptococcus lactis and Kluyveromyces lactis, adjust pH value 5.6, setting fermentation temperature is 26 ℃, under air-proof condition, slow fermentation is 90 hours, and the terminal pH value that makes to ferment is 3.8; After having fermented, zymotic fluid is heated to 100 ℃ and boils 30 minutes, then adjust temperature to 65 ℃ insulation 150 hours; After fermentation ends, from fermentation tank bottom, emit zymotic fluid, with 350 order industrial filter cloths, filter, obtain filtrate; Again filtrate is set to 16000 r/min high speed centrifugation 25 minutes, made 490 kilograms, fermentation Chinese wolfberry fruit juice.
Embodiment 2
Selecting 10 kilograms of high-quality dried fruit of lycium barbarum cleans with clear water, be immersed in and contain in 0.2% citric acid, 0.1% ascorbic acid and 1% salt mixed liquor, soak at room temperature 2 days, by soaking after saturating matrimony vine breaks into homogenate with beater, import fermentation tank, in the wolfberry fruit syrup of importing fermentation tank, add 500 kilograms of pure water, stir evenly, make into and treat zymotic fluid, to treating to add 5.1 kg of water threoses in zymotic fluid, stir simultaneously; Adopt 100 ℃ of temperature heating within 15 minutes, to carry out sterilizing; After sterilizing, be cooled to 26 ℃, press 25.75 kilograms of the compound lactobacillus leavenings that zymotic fluid weight ratio access is comprised of by 1:1:1 lactobacillus bulgaricus and streptococcus thermophilus and Kluyveromyces fragilis, adjusting pH value is 5.8, setting fermentation temperature is 22 ℃, and under air-proof condition, slow fermentation is 100 hours; Fermentation terminal pH value is 4.0; After fermentation ends, zymotic fluid is heated to 100 ℃ and boils 30 minutes, then adjust temperature to 80 ℃ insulation 130 hours; After fermentation ends, from fermentation tank bottom, emit zymotic fluid, with 350 order industrial filter cloths, filter, obtain filtrate; Again filtrate is set to 16000 r/min high speed centrifugation 25 minutes, made 497 kilograms, fermentation Chinese wolfberry fruit juice; Fermentation Chinese wolfberry fruit juice is concentrated through decompression thin film evaporation again, and thickening temperature is that 60 ℃, pressure are 0.01 MPa, obtains 124.3 kilograms of fermentation Chinese wolfberry fruit inspissated juices.
Embodiment 3
Selecting 10 kilograms of high-quality dried fruit of lycium barbarum cleans with clear water, be immersed in and contain in 0.2% citric acid, 0.1% ascorbic acid and 1% salt mixed liquor, soak at room temperature 2 days, by soaking after saturating matrimony vine breaks into homogenate with beater, import fermentation tank, in the wolfberry fruit syrup of importing fermentation tank, add 500 kilograms of pure water, stir evenly, make into and treat zymotic fluid, add 3.57 kg of water threoses simultaneously, stir; Adopt 100 ℃ of temperature heating within 15 minutes, to carry out sterilizing; After sterilizing, be cooled to 28 ℃, by 20.5 kilograms of compound lactobacillus leavenings treating that zymotic fluid weight ratio access is comprised of by 1:1:1 lactobacillus bulgaricus and streptococcus thermophilus and Kluyveromyces lactis, adjusting pH value is 5.6, setting fermentation temperature is 23 ℃, and under air-proof condition, slow fermentation is 95 hours; Fermentation terminal pH value is 3.7; After fermentation ends, zymotic fluid is heated to 100 ℃ and boils 30 minutes, then adjust temperature to 70 ℃ insulation 140 hours; From fermentation tank bottom, emit zymotic fluid, with 350 order industrial filter cloths, filter, obtain filtrate; Again filtrate is set to 16000 r/min high speed centrifugation 25 minutes, made 492 kilograms, fermentation Chinese wolfberry fruit juice; By fermentation Chinese wolfberry fruit juice, through decompression thin film evaporation thickening temperature, be that 45 ℃, pressure are 0.03 MPa again, obtain 123 kilograms of fermentation Chinese wolfberry fruit inspissated juices, by fermentation Chinese wolfberry fruit inspissated juice through freeze drying, water content 3.1%, through pulverizing, 6.2 kilograms of fermentation Chinese wolfberry fruit powder sieve to obtain.
Embodiment 4
123 kilograms of fermentation Chinese wolfberry fruit inspissated juices that embodiment 3 is obtained, 135 ℃ of air inlets, go out under 65 ℃ of conditions of one's intention as revealed in what one says spraying dry 5.96 kilograms, fermentation Chinese wolfberry fruit powder; Water content 3.0%.
The preparation of embodiment 5 fermentation Lycium chinense wines
After being in harmonious proportion and stirring in 1:10～5:30 ratio with fermentation Chinese wolfberry fruit inspissated juice, white wine, put 25 ℃ of environment ageings after 60 days, after filtration, blend, the filling Lycium chinense wine that must ferment.
The preparation of embodiment 6 fermentation matrimony vine yellow rice wine
After being in harmonious proportion in 3:97～10:90 ratio with fermentation Chinese wolfberry fruit inspissated juice, yellow rice wine, set to 0-2 ℃ of environment ageings after 3 days, after filtration, sterilizing, the filling matrimony vine yellow rice wine that must ferment.
The preparation of embodiment 7 fermentation medlar juice beverages
With following raw materials according, according to the preparation method of general soft drink, produce.
Fermentation wolfberry juice 650g
Arabinose 45g
Citric acid 1.5g
Tartaric acid 1g
Vitamin C 0.5g
Cystine 2g
Fruit juice 300g
The preparation of embodiment 8 crisp sweets
Adopt traditional crisp sweets production method to produce,
Fermentation wolfberry fruit powder 50g
Glutinous rice flour 150g
Maltose 640g
Watermelon seeds benevolence 50g
Loose seed 30g
Dessert almond 30g
The preparation of embodiment 9 matrimony vine bread
Adopt traditional bread production method to produce,
High-strength flour 1000g
Fermentation wolfberry fruit powder 40g
Water 650g
White granulated sugar 80g
Yeast cake 30g
Bread improver 12g
The preparation of embodiment 10 matrimony vine biscuits
Adopt traditional biscuit production method to produce,
Medium strength flour 400g, butter 250g, white granulated sugar 100g, 2, egg, fermentation wolfberry fruit powder 15g, refined salt 2g.
The preparation of embodiment 11 matrimony vine bastes
Adopt traditional production of condiments method,
Fermentation concentrated medlar juice 25%, Conditions of Onion Juice 5%, ginger juice 5%, fruit syrup 5%, monosodium glutamate 5%, makes soy sauce 55%.
The preparation of embodiment 12 medlar vinegars
Get fermentation concentrated medlar juice 10%, vinegar 90%.
Get fermentation concentrated medlar juice and add in vinegar 90 ℃ of heating 30 minutes, sealing, is placed in the ageing of normal temperature place, clarification 10 days, filters, filling.
The preparation of embodiment 13 matrimony vine soy sauce
Fermentation concentrated medlar juice 20%, makes soy sauce 80%.
Get fermentation concentrated medlar juice and mix with making soy sauce, 100 ℃ of heating are after 20 minutes, and sealing, is placed in 0-2 ℃ of environment place ageing 30 days, filtration, and filling, sterilizing, obtains product.
The preparation of embodiment 14 soft capsules
With following raw materials according, by the conventional production method of general soft capsule, produce,
Fermentation wolfberry fruit powder 100mg, propane diols 25mg, ethanol 25mg, refined plant oil 80mg, polyoxyethylene (40) blown castor oil 95mg.
The preparation of embodiment 15 tablets
With following raw materials according, by the production method of general tablet, produce,
Fermentation wolfberry fruit powder 100mg, sodium carboxymethylcellulose 150mg, Icing Sugar 250mg, dolomol is appropriate.
The preparation of embodiment 16 capsules
With following raw materials according, by the production method of general capsule, produce.
Fermentation wolfberry fruit powder 200g, sodium carboxymethylcellulose 50mg, oligomeric generation hydroxypropyl cellulose 15mg, starch 232.4mg, talcum powder 2.6mg.
The preparation of embodiment 17 medlar oils
With following raw materials according, by the general production method of growing cream, produce,
Fermentation wolfberry juice 700g, fruit syrup 100g, jujube juice 50g, chrysanthemum juice 50g, sodium carboxymethylcellulose 15g, citric acid 25g, honey 50g, Sucralose 50mg, burnt sugar coloring 6g, matrimony vine essence 3.95g.
Claims (10)
1. the preparation method of a fermentation Chinese wolfberry fruit inspissated juice, it is characterized in that comprising following processing step: get high-quality matrimony vine and clean with clear water, in containing weight mass ratio, it is 0.2% citric acid, in 0.1% ascorbic acid and 1% salt mixed solution, soak, under normal temperature, soak 1-2 days, soaked matrimony vine is put into after beater breaks into homogenate and imports fermentation tank, entering in the wolfberry fruit syrup of fermentation tank adds pure water to stir evenly in the ratio of matrimony vine weight ratio 1:50, make into and treat zymotic fluid, add simultaneously and treat that zymotic fluid weight ratio is that the stachyose of 0.5-1% stirs, sterilizing, sterilising temp is 100 ℃, 15 minutes time, after sterilizing, be cooled to 26-30 ℃, inoculation compound lactobacillus leavening, the 3-5% that compound lactobacillus leavening inoculum concentration is zymotic fluid, pH value is 5.5-5.8, fermentation temperature is 22-26 ℃, fermentation slowly under air-proof condition, fermentation time is 90-100 hour, fermentation terminal pH value is 3.7-4.1, after fermentation ends, zymotic fluid is heated to 100 ℃ and boils after 30 minutes, adjust temperature to 65-80 ℃ of insulation nature and place 130-150 hour, from fermentation tank bottom, emit zymotic fluid, adopt 350 order industrial filter cloths to filter, obtain filtrate, then adopt 16000r/min high speed centrifugation 25 minutes, obtain fermentation Chinese wolfberry fruit juice, then the thin film evaporation that fermentation Chinese wolfberry fruit juice reduced pressure is concentrated, and thickening temperature is 40-60 ℃, and vacuum is 0.01-0.05MPa, and concentrated ratio is 1/4, obtains fermentation Chinese wolfberry fruit inspissated juice product.
2. a method of claim 1, is characterized in that: described matrimony vine is commercially available dried fruit of lycium barbarum or the fresh fruit after maturation.
3. method according to claim 1, is characterized in that: described compound lactobacillus leavening is that lactobacillus bulgaricus and streptococcus lactis and saccharomycete are made by weight 1:1:1 ratio is composite.
4. method according to claim 1, is characterized in that: described compound lactobacillus leavening is that lactobacillus bulgaricus and streptococcus thermophilus and saccharomycete are made by weight 1:1:1 ratio is composite.
5. according to the method described in claim 4 or 5, it is characterized in that: described saccharomycete is Kluyveromyces lactis or Kluyveromyces fragilis.
6. according to lactobacillus bulgaricus, streptococcus lactis, streptococcus thermophilus, Kluyveromyces lactis and Kluyveromyces fragilis described in claim 3 or 4 or 5, be lactobacillus product and saccharomycete goods for commercially available food.
7. the method for claim 1 obtains fermentation Chinese wolfberry fruit inspissated juice product.
8. the application of fermentation Chinese wolfberry fruit inspissated juice according to claim 1 in wine goods and soft drink.
9. the application of fermentation Chinese wolfberry fruit inspissated juice according to claim 1 in seasoning.
10. the application of fermentation Chinese wolfberry fruit inspissated juice according to claim 1 in Food and hygienical food.
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| CN108330043A (en) * | 2018-03-20 | 2018-07-27 | 周子云 | A kind of production method of no alcohol Lycium chinense wine |
| CN109329936A (en) * | 2018-09-12 | 2019-02-15 | 广东笑咪咪食品有限公司 | A kind of natural materials fermentation methods of extraction and preparation for candy production |
| CN111227232A (en) * | 2020-01-20 | 2020-06-05 | 苏海锋 | Preparation method of medlar extract enzyme liquid and product thereof |
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