CN103734826A - Beetroot juice fermentation type sports beverage and preparation method thereof - Google Patents
Beetroot juice fermentation type sports beverage and preparation method thereof Download PDFInfo
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- CN103734826A CN103734826A CN201310720821.8A CN201310720821A CN103734826A CN 103734826 A CN103734826 A CN 103734826A CN 201310720821 A CN201310720821 A CN 201310720821A CN 103734826 A CN103734826 A CN 103734826A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 83
- 235000021537 Beetroot Nutrition 0.000 title claims abstract description 71
- 238000000855 fermentation Methods 0.000 title claims abstract description 32
- 230000004151 fermentation Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013361 beverage Nutrition 0.000 title abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 30
- 241000894006 Bacteria Species 0.000 claims abstract description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 13
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 13
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 6
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000011496 sports drink Nutrition 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 241000235342 Saccharomycetes Species 0.000 claims description 3
- 230000004913 activation Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000009792 diffusion process Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011591 potassium Substances 0.000 abstract description 4
- 229910052700 potassium Inorganic materials 0.000 abstract description 4
- 239000011734 sodium Substances 0.000 abstract description 4
- 229910052708 sodium Inorganic materials 0.000 abstract description 4
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 238000000967 suction filtration Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 150000007524 organic acids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 241000335053 Beta vulgaris Species 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000003792 electrolyte Substances 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 235000021533 Beta vulgaris Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000015191 beet juice Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000003093 somatogenic effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 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
- A23L2/70—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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical 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)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a beetroot juice fermentation type sports beverage and a preparation method thereof, and belongs to the technical field of food beverages. The beetroot juice fermentation type sports beverage is prepared from 6-12 percent of beetroot juice fermentation liquid, 0.05-0.15 percent of sodium carboxymethyl cellulose, 0.08-0.14 percent of salt, 0.01-0.03 percent of citric acid, 2-4 percent of white granulated sugar, 2-4 percent of glucose, 0.05-0.20 percent of beta-cyclodextrin, 0.06-0.1 percent of ascorbic acid, 0.05-0.15 percent of essence and the balance of water. The preparation method comprises the following steps: performing blanching, digestion, filtration and centrifugation on beetroot to obtain beetroot juice; adjusting sugar degree and acidity, and then inoculating yeast and lactic acid bacteria; simultaneously performing alcoholic fermentation and lactic acid fermentation; inoculating acetic acid bacteria, and performing acetic fermentation; finally, performing suction filtration, mixing, sterilization, cooling and the like. The beetroot juice fermentation type sports beverage is good in color, tastes sour, sweet and delicious, is mild and thirst-quenching, and is rich in natural components such as sodium and potassium.
Description
Technical field
The present invention relates to a kind of beet root juice fermented type sports drink and preparation method, belong to food and drink technical field.
Background technology
Sports are to take exercises and a kind of good method of body-building, human body can cause body dehydration after a large amount of perspires in motion process, also can make a large amount of consumption of calcium, sodium, potassium and vitamin and lose, cause body interior nutrient imbalance, how to supplement and to regulate this physiological change to adapt to sporter's somatogenic need, becoming the important topic of people's research; In GB 15266-2009, sports drink is defined as: nutrient and content thereof can adapt to motion or physical exertion crowd's physilogical characteristics, can keeps the skin wet for body, electrolyte and energy, the beverage that can be rapidly absorbed.In new standard, emphasized first the feature that sports drink is absorbed rapidly by body; Current, sports drink in China market is of a great variety, but, in these different types of sports drinks, major part is all manually to prepare and non-natural drink, and main outer source is added inorganic salts, vitamin, mineral matter etc. and reached raising locomitivity, eliminates tired effect.These add material and mostly are chemical synthesis or inorganic matter, are difficult for being absorbed by the body, and are not even beneficial to health, and therefore, people are not confined to the effect of antifatigue to the requirement of sports drink, and more pay attention to its natural sex and nutrition health-care functions.
Beet (Beta vulgaris), You Ming Chard dish, biennial herb plant, is a main sugar source beyond tropical sugarcane, very abundant in china natural resources.Owing to containing the mineral matters such as the required water of sports drink, carbohydrate, vitamin, potassium, sodium, magnesium, iron in beet root, it is the very good material of working motion beverage.At present, about the research of this problem, still belong to blank both at home and abroad.
Summary of the invention
The object of this invention is to provide a kind of beet root juice fermented type sports drink and preparation method, it can supplement the moisture and the energy that in motion process, lose, has to enhance metabolism, regulate acid-base balance, eliminate tired effect.
Beet root juice, after the submerged fermentation of many bacterial classifications, is rich in the trace element of organic acid, mineral matter, vitamin and needed by human body, can supplement the moisture and the energy that in motion process, lose.
The technical solution adopted for the present invention to solve the technical problems is: a kind of beet root juice fermented type sports drink is to be made by the raw material of following ratio component:
Beet root juice zymotic fluid 6-12%, sodium carboxymethylcellulose 0.05-0.15%, salt 0.08-0.14%, citric acid 0.01-0.03%, white granulated sugar 2-4%, glucose 2-4%, beta-schardinger dextrin-0.05-0.20%, ascorbic acid 0.06-0.1%, essence 0.05-0.15%, all the other are mended to 100% by water.
The step of its preparation method is:
1, the preparation of beet root juice
Beet root is cleaned, be cut into approximately 5 cm long, the filament that 3 mm are wide, blanching 5 min.Cossette after blanching is placed in container, according to cossette: water ratio is 1:1, adds cooled blanching water, soaks 70 ± 10min under 75 ℃ of conditions; Cossette after soaking is pulled out, with juice extractor, the cossette after soaking is squeezed the juice, after press juice mixes with diffusion juice, by 4-8 layer filtered through gauze, cross filtered juice and put into centrifuge centrifugal 15-25 min under 4000-5000r/min rotating speed, collect beet root juice.
2, the composition adjustment of beet root juice
According to every 1000mL beet root juice, adding the ratio of 160-210g soft white sugar adds soft white sugar in beet root juice to, make the soluble solid content of beet root juice reach 13% ± 2%, adding 0.001g food stage citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20 min at 115 ℃ of temperature, are then cooled to 40 ℃ of left and right standby.
3, in beet root juice, add saccharomycete and lactic acid bacteria to ferment
By the yeast liquid after activation and lactobacillus suspension with 1:1(v/v) ratio mix, by always meeting bacterium amount 6-8%, add in beet root juice, fermentation temperature is 28 ± 2 ℃, fermentation time is 64 ± 2h, now in zymotic fluid, alcohol content reaches 7%(V/V); After being heated to 100 ℃ of processing 10min, add acetic acid bacteria fermentation.
4, in beet root juice, add acetic acid bacteria to ferment
By the acetic acid bacteria seed liquid having activated, by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, join in the beet root juice after fermentation, beet root juice after fermentation is placed in stirred vessel, under 28 ± 2 ℃ of temperature, rotating speed 120 ± 10 r/min conditions, cultivates 7 ± 1 days, fermentation completes.
5, adjust preparation
Beet root juice zymotic fluid 8%, sodium carboxymethylcellulose 0.1%, salt 0.12%, citric acid 0.01%, white granulated sugar 3%, glucose 3%, beta-schardinger dextrin-0.15%, ascorbic acid 0.08%, essence 0.1%, water is mended to 100%; 0.1% sodium carboxymethylcellulose and 3% white granulated sugar add after first dissolving with boiling water again.After each components in certain proportion adds, put into agitator, at+80 ℃ of temperature, carry out stirring and dissolving.After dissolving, by 8 layers of filtered through gauze, the impurity in elimination supplementary material, is placed in sterilization 15 min at 100 ℃ of temperature, the cooling finished product that is by the juice after filter.
The invention has the beneficial effects as follows: this beverage is rich in the trace element of organic acid, mineral matter, vitamin and needed by human body, the electrolyte such as sodium that especially beet root itself contains, potassium, calcium, magnesium are all natural biological salt, compared with the common inorganic salts that add with prior art, safer, more nutritious, be easier to be absorbed by human body, contribute to delay fatigue to occur and promote fatigue recovery, prevention is sweat too much and the consumption impairment of qi that produces is cloudy and appetite declines, moisture and electrolytical supplementary in favourable motion process and after motion.Meanwhile, the beet juice of multi-strain fermentation includes multiple organic acid, can effectively maintain acid-base balance, the interior rubbish of removing body, the adjusting organism metabolism of human body.In addition, in the alcoholic fermentation stage, add lactic acid bacteria, can make product taste soft, fragrance is coordinated, and can be accepted by more consumer.
The specific embodiment
A kind of beet root juice fermented type sports drink is to be made by the raw material of following ratio component:
Beet root juice zymotic fluid 6-12%, sodium carboxymethylcellulose 0.05-0.15%, salt 0.08-0.14%, citric acid 0.01-0.03%, white granulated sugar 2-4%, glucose 2-4%, beta-schardinger dextrin-0.05-0.20%, ascorbic acid 0.06-0.1%, essence 0.05-0.15%, all the other are mended to 100% by water.
Embodiment 1
Beet root juice zymotic fluid 6%, sodium carboxymethylcellulose 0.15%, salt 0.08%, citric acid 0.02%, white granulated sugar 2%, glucose 2%, beta-schardinger dextrin-0.20%, ascorbic acid 0.06%, essence 0.05%, all the other are mended to 100% by water.
Embodiment 2
Beet root juice zymotic fluid 8%, sodium carboxymethylcellulose 0.1%, salt 0.12%, citric acid 0.01%, white granulated sugar 3%, glucose 3%, beta-schardinger dextrin-0.15%, ascorbic acid 0.08%, essence 0.1%, all the other are mended to 100% by water.
Embodiment 3
Beet root juice zymotic fluid 12%, sodium carboxymethylcellulose 0.05%, salt 0.14%, citric acid 0.03%, white granulated sugar 4%, glucose 4%, beta-schardinger dextrin-0.05%, ascorbic acid 0.1%, essence 0.15%, all the other are mended to 100% by water.
The preparation method's of above-described embodiment 1-3 step is:
1, the preparation of beet root juice
Beet root is cleaned, be cut into approximately 5 cm long, the filament that 3 mm are wide, blanching 5 min.Cossette after blanching is placed in container, according to cossette: water ratio is 1:1, adds cooled blanching water, soaks 70 ± 10min under 75 ℃ of conditions; Cossette after soaking is pulled out, with juice extractor, the cossette after soaking is squeezed the juice, after press juice mixes with diffusion juice, by 4-8 layer filtered through gauze, cross filtered juice and put into centrifuge centrifugal 15-25 min under 4000-5000r/min rotating speed, collect beet root juice.
2, the composition adjustment of beet root juice
According to every 1000mL beet root juice, adding the ratio of 160-210g soft white sugar adds soft white sugar in beet root juice to, make the soluble solid content of beet root juice reach 13% ± 2%, adding 0.001g food stage citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20 min at 115 ℃ of temperature, are then cooled to 40 ℃ of left and right standby.
3, in beet root juice, add saccharomycete and lactic acid bacteria to ferment
By the yeast liquid after activation and lactobacillus suspension with 1:1(v/v) ratio mix, by always meeting bacterium amount 6-8%, add in beet root juice, fermentation temperature is 28 ± 2 ℃, fermentation time is 64 ± 2h, now in zymotic fluid, alcohol content reaches 7%(V/V); After being heated to 100 ℃ of processing 10min, add acetic acid bacteria fermentation.
4, in beet root juice, add acetic acid bacteria to ferment
By the acetic acid bacteria seed liquid having activated, by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, join in the beet root juice after fermentation, beet root juice after fermentation is placed in stirred vessel, under 28 ± 2 ℃ of temperature, rotating speed 120 ± 10 r/min conditions, cultivates 7 ± 1 days, fermentation completes.
5, adjust preparation
Beet root juice zymotic fluid 6-12%, sodium carboxymethylcellulose 0.05-0.15%, salt 0.08-0.14%, citric acid 0.01-0.03%, white granulated sugar 2-4%, glucose 2-4%, beta-schardinger dextrin-0.05-0.20%, ascorbic acid 0.06-0.1%, essence 0.05-0.15%, all the other are mended to 100% by water.The sodium carboxymethylcellulose of 0.05-0.15% and the white granulated sugar of 2-4% add after first dissolving with boiling water again.After each components in certain proportion adds, put into agitator, at+80 ℃ of temperature, carry out stirring and dissolving.After dissolving, by 8 layers of filtered through gauze, the impurity in elimination supplementary material, is placed in sterilization 15 min at 100 ℃ of temperature, the cooling finished product that is by the juice after filter.
Claims (2)
1. a beet root juice fermented type sports drink, it is characterized in that: it is to be made by the raw material of following ratio component: beet root juice zymotic fluid 6-12%, sodium carboxymethylcellulose 0.05-0.15%, salt 0.08-0.14%, citric acid 0.01-0.03%, white granulated sugar 2-4%, glucose 2-4%, beta-schardinger dextrin-0.05-0.20%, ascorbic acid 0.06-0.1%, essence 0.05-0.15%, all the other are mended to 100% by water.
2. the preparation method of a kind of beet root juice fermented type sports drink according to claim 1, is characterized in that: preparation method's step is:
(1) preparation of beet root juice
Beet root is cleaned, be cut into approximately 5 cm long, the filament that 3 mm are wide, blanching 5 min; Cossette after blanching is placed in container, according to cossette: water ratio is 1:1, adds cooled blanching water, soaks 70 ± 10min under 75 ℃ of conditions; Cossette after soaking is pulled out, with juice extractor, the cossette after soaking is squeezed the juice, after press juice mixes with diffusion juice, by 4-8 layer filtered through gauze, cross filtered juice and put into centrifuge centrifugal 15-25 min under 4000-5000r/min rotating speed, collect beet root juice;
(2) the composition adjustment of beet root juice
According to every 1000mL beet root juice, adding the ratio of 160-210g soft white sugar adds soft white sugar in beet root juice to, make the soluble solid content of beet root juice reach 13% ± 2%, adding 0.001g food stage citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20 min at 115 ℃ of temperature, are then cooled to 40 ℃ of left and right standby;
(3) in beet root juice, add saccharomycete and lactic acid bacteria to ferment
By the yeast liquid after activation and lactobacillus suspension with 1:1(v/v) ratio mix, by always meeting bacterium amount 6-8%, add in beet root juice, fermentation temperature is 28 ± 2 ℃, fermentation time is 64 ± 2h, now in zymotic fluid, alcohol content reaches 7%(V/V); After being heated to 100 ℃ of processing 10min, add acetic acid bacteria fermentation;
(4) in beet root juice, add acetic acid bacteria to ferment
By the acetic acid bacteria seed liquid having activated, by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, join in the beet root juice after fermentation, beet root juice after fermentation is placed in stirred vessel, under 28 ± 2 ℃ of temperature, rotating speed 120 ± 10 r/min conditions, cultivates 7 ± 1 days, fermentation completes;
(5) adjust preparation
Beet root juice zymotic fluid 6-12%, sodium carboxymethylcellulose 0.05-0.15%, salt 0.08-0.14%, citric acid 0.01-0.03%, white granulated sugar 2-4%, glucose 2-4%, beta-schardinger dextrin-0.05-0.20%, ascorbic acid 0.06-0.1%, essence 0.05-0.15%, all the other are mended to 100% by water; The sodium carboxymethylcellulose of 0.05-0.15% and the white granulated sugar of 2-4% add after first dissolving with boiling water again; After each components in certain proportion adds, put into agitator, at+80 ℃ of temperature, carry out stirring and dissolving; After dissolving, by 8 layers of filtered through gauze, the impurity in elimination supplementary material, is placed in sterilization 15 min at 100 ℃ of temperature, the cooling finished product that is by the juice after filter.
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