CN103734826B - A kind of beet root juice fermented type sports drink and preparation method - Google Patents
A kind of beet root juice fermented type sports drink and preparation method Download PDFInfo
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- CN103734826B CN103734826B CN201310720821.8A CN201310720821A CN103734826B CN 103734826 B CN103734826 B CN 103734826B CN 201310720821 A CN201310720821 A CN 201310720821A CN 103734826 B CN103734826 B CN 103734826B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 81
- 235000021537 Beetroot Nutrition 0.000 title claims abstract description 69
- 235000011496 sports drink Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 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
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 241000894006 Bacteria Species 0.000 claims abstract description 22
- 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
- 239000012530 fluid 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
- 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
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 5
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000008569 process Effects 0.000 claims description 7
- 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
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection 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
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002791 soaking Methods 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
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 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
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000019628 coolness Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000011081 inoculation Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000012545 processing Methods 0.000 abstract 1
- 238000010791 quenching Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 238000000967 suction filtration Methods 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 230000033001 locomotion Effects 0.000 description 6
- 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
- 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
- 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
- 230000002708 enhancing effect Effects 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
- 230000035900 sweating Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
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- 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)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of beet root juice fermented type sports drink and preparation method, belong to technical field of food beverage, it is made up of 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%, and all the other are mended to 100% by water; Beet root is through blanching, lixiviate, filtration, centrifugal acquisition beet root juice, after sugar addition and acidity, inoculation yeast bacterium and lactic acid bacteria carry out alcoholic fermentation and lactic fermentation simultaneously, and then inoculate acetic acid bacteria and carry out acetic fermentation, make finally by procedure of processings such as suction filtration, allotment, sterilizing, coolings; This sports drink color and luster is good, sweet and sour taste, gentlely to quench one's thirst, and is rich in the compositions such as natural sodium, potassium.
Description
Technical field
The present invention relates to a kind of beet root juice fermented type sports drink and preparation method, belong to technical field of food beverage.
Background technology
A kind of good method with body-building is taken exercises in sports, human body can cause body dehydration after a large amount of perspire in motion process, calcium, sodium, potassium and vitamin also can be made to consume in a large number and lose, cause body interior nutrient imbalance, how to supplement and to regulate this physiological change to adapt to the somatogenic need of sporter, becoming the important topic of people's research; In GB15266-2009, sports drink is defined as: nutrient and content thereof can adapt to move or the physilogical characteristics of physical exertion crowd, can keeps the skin wet for body, electrolyte and energy, the beverage that can be rapidly absorbed.The feature that sports drink is absorbed rapidly by body is highlighted first in new standard; Current, sports drink in China market is of a great variety, but, in these different types of sports drinks, major part is all manually prepare and non-natural drink, and main outer source is added inorganic salts, vitamin, mineral matter etc. and reached the effect improving locomitivity, dispelling fatigue.These add material and mostly are chemical synthesis or inorganic matter, and be not easily absorbed by the body, be not even beneficial to health, therefore, people are not confined to effect of antifatigue to the requirement of sports drink, and more pay attention to its natural sex and nutrition health-care functions.
Beet (Betavulgaris), 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 matter such as water, carbohydrate, vitamin, potassium, sodium, magnesium, iron needed for sports drink in beet root, it is the very good material of working motion beverage.At present, still belong to blank about the research of this problem 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 energy that lose in motion process, has the effect enhancing metabolism, regulate acid-base balance, dispelling fatigue.
Beet root juice, after multi-cultur es submerged fermentation, is rich in the trace element of organic acid, mineral matter, vitamin and needed by human body, can supplement the moisture and energy that lose in motion process.
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 made up of 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, is cut into about 5cm long, the filament that 3mm is wide, blanching 5min.Cossette after blanching is put in a reservoir, according to cossette: water ratio is 1:1, add cooled blanching water, under 75 DEG C of conditions, soak 70 ± 10min; Pulled out by cossette after soaking, squeezed the juice by the cossette after immersion with juice extractor, press juice uses 4-8 layer filtered through gauze with after diffusion juice mixing, crosses filtered juice and puts into centrifuge centrifugal 15-25min under 4000-5000r/min rotating speed, collect beet root juice.
2, the composition adjustment of beet root juice
Soft white sugar adds in beet root juice by the ratio of adding 160-210g soft white sugar according to every 1000mL beet root juice, the soluble solid content of beet root juice is made to reach 13% ± 2%, adding 0.001g food-grade citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20min at 115 DEG C of temperature, be then cooled to about 40 DEG C for subsequent use.
3, saccharomycete is added in beet root juice and lactic acid bacteria is fermented
By activation after yeast liquid and lactobacillus suspension with 1:1(v/v) ratio mixing, add in beet root juice by always meeting bacterium amount 6-8%, fermentation temperature is 28 ± 2 DEG C, and fermentation time is 64 ± 2h, and now in zymotic fluid, alcohol content reaches 7%(V/V); Acetic acid bacteria fermentation is added after being heated to 100 DEG C of process 10min.
4, add acetic acid bacteria in beet root juice to ferment
By the acetic acid bacteria seed liquor activated, join in the beet root juice after fermentation by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, be placed in stirred vessel by the beet root juice after fermentation, cultivate 7 ± 1 days under temperature 28 ± 2 DEG C, rotating speed 120 ± 10r/min condition, fermentation completes.
5, adjustment 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%, mend to 100% with water; The sodium carboxymethylcellulose of 0.1% and the white granulated sugar of 3% add after first dissolving with boiling water again.Put into agitator after each components in certain proportion adds, at+80 DEG C of temperature, carry out stirring and dissolving.By 8 layers of filtered through gauze after dissolving, the impurity in elimination supplementary material, is placed in sterilization 15min at 100 DEG C of temperature, cools and be finished product 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, especially the electrolyte such as sodium, potassium, calcium, magnesium that beet root itself contains is all natural biological salt, compared with the common inorganic salts added with prior art, safer, more nutritious, to be easier to absorb by human body, contribute to delay fatigue occur and promote fatigue recovery, cloudy and the appetite of the prevention consumption impairment of qi of sweating too much and producing declines, moisture and electrolytical supplementary in favourable movement process and after motion.Meanwhile, the beet juice of multi-strain fermentation includes multiple organic acid, effectively can maintain rubbish in the acid-base balance of human body, purged body, regulate organism metabolism.In addition, add lactic acid bacteria in the alcoholic fermentation stage, product taste can be made soft, fragrance coordinate, can accept by more consumer.
Detailed description of the invention
A kind of beet root juice fermented type sports drink is made up of 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 step of the preparation method of above-described embodiment 1-3 is:
1, the preparation of beet root juice
Beet root is cleaned, is cut into about 5cm long, the filament that 3mm is wide, blanching 5min.Cossette after blanching is put in a reservoir, according to cossette: water ratio is 1:1, add cooled blanching water, under 75 DEG C of conditions, soak 70 ± 10min; Pulled out by cossette after soaking, squeezed the juice by the cossette after immersion with juice extractor, press juice uses 4-8 layer filtered through gauze with after diffusion juice mixing, crosses filtered juice and puts into centrifuge centrifugal 15-25min under 4000-5000r/min rotating speed, collect beet root juice.
2, the composition adjustment of beet root juice
Soft white sugar adds in beet root juice by the ratio of adding 160-210g soft white sugar according to every 1000mL beet root juice, the soluble solid content of beet root juice is made to reach 13% ± 2%, adding 0.001g food-grade citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20min at 115 DEG C of temperature, be then cooled to about 40 DEG C for subsequent use.
3, saccharomycete is added in beet root juice and lactic acid bacteria is fermented
By activation after yeast liquid and lactobacillus suspension with 1:1(v/v) ratio mixing, add in beet root juice by always meeting bacterium amount 6-8%, fermentation temperature is 28 ± 2 DEG C, and fermentation time is 64 ± 2h, and now in zymotic fluid, alcohol content reaches 7%(V/V); Acetic acid bacteria fermentation is added after being heated to 100 DEG C of process 10min.
4, add acetic acid bacteria in beet root juice to ferment
By the acetic acid bacteria seed liquor activated, join in the beet root juice after fermentation by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, be placed in stirred vessel by the beet root juice after fermentation, cultivate 7 ± 1 days under temperature 28 ± 2 DEG C, rotating speed 120 ± 10r/min condition, fermentation completes.
5, adjustment 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.Put into agitator after each components in certain proportion adds, at+80 DEG C of temperature, carry out stirring and dissolving.By 8 layers of filtered through gauze after dissolving, the impurity in elimination supplementary material, is placed in sterilization 15min at 100 DEG C of temperature, cools and be finished product by the juice after filter.
Claims (1)
1. a beet root juice fermented type sports drink, it is characterized in that: it is made up of 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 beet root juice fermented type sports drink preparation method is:
(1) beet root is cleaned by the preparation of beet root juice, is cut into about 5cm long, the filament that 3mm is wide, blanching 5min; Cossette after blanching is put in a reservoir, according to cossette: water ratio is 1:1, add cooled blanching water, under 75 DEG C of conditions, soak 70 ± 10min; Pulled out by cossette after soaking, squeezed the juice by the cossette after immersion with juice extractor, press juice uses 4-8 layer filtered through gauze with after diffusion juice mixing, crosses filtered juice and puts into centrifuge centrifugal 15-25min under 4000-5000r/min rotating speed, collect beet root juice;
(2) soft white sugar adds in beet root juice by the ratio that the composition adjustment of beet root juice adds 160-210g soft white sugar according to every 1000mL beet root juice, the soluble solid content of beet root juice is made to reach 13% ± 2%, adding 0.001g food-grade citric acid makes the pH value of beet root juice reach 6.0 ± 0.2, beet root juice is sterilization 20min at 115 DEG C of temperature, be then cooled to about 40 DEG C for subsequent use;
(3) add saccharomycete and lactic acid bacteria in beet root juice and carry out fermenting yeast liquid after by activation and lactobacillus suspension with 1:1(v/v) ratio mixing, add in beet root juice by always meeting bacterium amount 6-8%, fermentation temperature is 28 ± 2 DEG C, fermentation time is 64 ± 2h, and now in zymotic fluid, alcohol content reaches 7%(V/V); Acetic acid bacteria fermentation is added after being heated to 100 DEG C of process 10min;
(4) the acetic acid bacteria seed liquor that acetic acid bacteria carries out fermenting having activated is added in beet root juice, join in the beet root juice after fermentation by the bacterium amount that connects of the 4-6% of the beet root juice total amount after fermentation, beet root juice after fermentation is placed in stirred vessel, cultivate 7 ± 1 days under temperature 28 ± 2 DEG C, rotating speed 120 ± 10r/min condition, fermentation completes;
(5) adjustment 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; Put into agitator after each components in certain proportion adds, at+80 DEG C of temperature, carry out stirring and dissolving; By 8 layers of filtered through gauze after dissolving, the impurity in elimination supplementary material, is placed in sterilization 15min at 100 DEG C of temperature, cools and be finished product by the juice after filter.
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| CN105533343A (en) * | 2015-12-31 | 2016-05-04 | 付东超 | Functional beetroot beverage |
| CN106261414A (en) * | 2016-08-31 | 2017-01-04 | 陈爱梅 | A kind of preparation method of fruit and vegerable fermentation liquid |
| CN108244425A (en) * | 2016-12-29 | 2018-07-06 | 中粮集团有限公司 | A kind of juice functional beverage and preparation method thereof |
| WO2018173985A1 (en) * | 2017-03-23 | 2018-09-27 | Mission Salt, Inc. | Beetroot-containing composition |
| CN109673894A (en) * | 2019-01-03 | 2019-04-26 | 齐齐哈尔大学 | A kind of beet brewer's wort fermentation formulated drink |
| CN109673895A (en) * | 2019-01-03 | 2019-04-26 | 齐齐哈尔大学 | A kind of beet brewer's wort fermenting beverage and preparation method thereof |
| CN110801023A (en) * | 2019-12-12 | 2020-02-18 | 山西达明一派食品有限公司 | Method for fermenting beet root pulp by using plant probiotics |
| CN110878247A (en) * | 2019-12-13 | 2020-03-13 | 哈尔滨工业大学 | Method for fermenting wine by using red beet |
| TWI831348B (en) * | 2021-08-31 | 2024-02-01 | 大江生醫股份有限公司 | Use of beet root fermentation for avoiding vascular calcification |
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