CN103750470A - 蓝莓饮料的制作方法 - Google Patents
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- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 51
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 51
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 51
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 45
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013361 beverage Nutrition 0.000 title abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 22
- 230000004151 fermentation Effects 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 241000194017 Streptococcus Species 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 8
- 244000077233 Vaccinium uliginosum Species 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000003464 asthenopia Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000196 olfactory nerve Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
蓝莓饮料的制作方法涉及一种饮料的制作方法，特别是蓝莓饮料的制作方法。将蓝莓无醇酵母发酵液与蓝莓乳酸菌发酵液按体积比1：2的比例混合，混合液经调配、过滤、灌装、灭菌即得成品。用本发明方法制作的蓝莓饮料，营养丰富、果香浓郁，保留了蓝莓果的营养和功效成分，不仅为蓝莓的深加工开辟了新途径，还克服了蓝莓果上市受季节限制的不足，保证了消费者一年四季都可以摄取到蓝莓果的营养。
Description
技术领域
本发明涉及一种饮料的制作方法，特别是蓝莓饮料的制作方法。
背景技术
蓝莓果肉细腻，风味独特，酸甜适口，又具有清爽宜人的香气。蓝莓果实中除了富含水果中常见的多种营养成分，还含有花色素苷、类黄酮等抗氧化剂，属高氨基酸、高锌、高铁、高铜、高维生素的果品，具有良好的营养保健功效，其功效包括增强视力、消除眼睛疲劳、防止脑神经老化、抗癌、软化血管、增强人体免疫等，其营养价值远高于苹果、葡萄、橘子等水果，被称为“水果皇后”和“浆果之王”，是近几年世界发展最为迅速的集营养与保健于一身的水果，风靡当今欧美日等国家和地区，，联合国粮农组织也将蓝莓确定为人类五大健康食品之一。蓝莓果实为浆果型，果实皮薄、多汁、含水量高，难以贮存。在室内18～26℃常温条件下，保鲜只有4天左右，即使低温保藏，保藏期也不会超过2周。
蓝莓果实收获和上市受季节限制，采摘期很短，消费者不可能一年四季都能品尝到新鲜的蓝莓果。
发明内容
本发明的目的是针对鲜蓝莓果采摘期短、上市受季节限制的不足而提供的一种可常年饮用、营养丰富、果香浓郁的蓝莓饮料的制作方法。
本发明的目的是这样实现的：
选取无霉烂、无变质的成熟蓝莓果洗净，加2倍质量的水后用压榨机榨汁，得蓝莓果汁和蓝莓果渣两部分。
称取蓝莓果渣，加入5～8倍质量的清水，煮沸2分钟，冷却至室温后用胶体磨磨浆，得到蓝莓果浆。然后在蓝莓果浆中加入5%的白砂糖并接入葡萄酒活性干酵母进行厌氧发酵，接种比例为每1000毫升蓝莓果浆接种1克葡萄酒活性干酵母，发酵温度12～16℃，发酵时间4～5天，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得无醇酵母发酵液。
将蓝莓果汁温度调整到35～37℃，加入0.01%保加利亚乳杆菌冻干粉，在35～37℃条件下厌氧发酵35～40小时，然后经过滤得乳酸菌发酵液。
将无醇酵母发酵液与乳酸菌发酵液按体积比1：2的比例混合，混合液经调配、过滤、灌装、灭菌即得成品。
用本发明方法制作的蓝莓饮料，营养丰富、果香浓郁，保留了蓝莓果的营养和功效成分，不仅为蓝莓的深加工开辟了新途径，还克服了蓝莓果上市受季节限制的不足，保证了消费者一年四季都可以摄取到蓝莓果的营养。
具体实施方案
选取无霉烂、无变质的成熟蓝莓果洗净，加2倍质量的水后用压榨机榨汁，得蓝莓果汁和蓝莓果渣两部分。
称取蓝莓果渣，加入6倍质量的清水，煮沸2分钟，冷却至室温后用胶体磨磨浆，得到蓝莓果浆。然后在蓝莓果浆中加入5%的白砂糖并接入葡萄酒活性干酵母进行厌氧发酵，接种比例为每1000毫升蓝莓果浆接种1克葡萄酒活性干酵母，发酵温度12℃，发酵时间5天，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得无醇酵母发酵液。
将蓝莓果汁温度调整到37℃，加入0.01%保加利亚乳杆菌冻干粉，在37℃条件下厌氧发酵35小时，然后经过滤得乳酸菌发酵液。
将无醇酵母发酵液与乳酸菌发酵液按体积比1：2的比例混合，混合液经调配、过滤、灌装、灭菌即得成品。
Claims (3)
1.蓝莓饮料的制作方法，其特征是经过如下加工过程制备而成：
⑴选取无霉烂、无变质的成熟蓝莓果洗净，加2倍质量的水后用压榨机榨汁，得蓝莓果汁和蓝莓果渣两部分；
⑵称取蓝莓果渣，加入5～8倍质量的清水，煮沸2分钟，冷却至室温后用胶体磨磨浆，得到蓝莓果浆，然后在蓝莓果浆中加入5%的白砂糖并接入葡萄酒活性干酵母进行厌氧发酵，接种比例为每1000毫升蓝莓果浆接种1克葡萄酒活性干酵母，发酵结束后发酵液经蒸馏除乙醇后过滤得到滤液，滤液加水补足蒸馏掉的等体积的液体后即得无醇酵母发酵液；
⑶将蓝莓果汁温度调整到35～37℃，加入0.01%保加利亚乳杆菌冻干粉进行厌氧发酵，发酵结束后经过滤得乳酸菌发酵液；
⑷将无醇酵母发酵液与乳酸菌发酵液按体积比1：2的比例混合，混合液经调配、过滤、灌装、灭菌即得成品。
2.根据权利要求1所述的蓝莓饮料的制作方法，其特征是：酵母发酵液发酵温度12～16℃，发酵时间4～5天。
3.根据权利要求1所述的蓝莓饮料的制作方法，其特征是：乳酸菌发酵液发酵温度35～37℃，发酵时间35～40小时。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187985A (zh) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | 蓝莓汁复合饮品的制备方法 |
| CN104305465A (zh) * | 2014-09-29 | 2015-01-28 | 华中农业大学 | 乳酸菌发酵型蓝莓果汁的制备方法 |
| CN104687202A (zh) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | 一种香蕉发酵饮料的制作方法 |
| CN106036338A (zh) * | 2016-05-26 | 2016-10-26 | 湖南省星城明月生态农业科技发展有限公司 | 一种蓝莓蜂蜜粉剂 |
| CN106974145A (zh) * | 2017-03-22 | 2017-07-25 | 大兴安岭中北农业科技股份有限公司 | 抗辐射蓝莓饮料及其制备方法 |
| CN111202699A (zh) * | 2020-03-09 | 2020-05-29 | 湖南省星城明月生态农业科技发展有限公司 | 一种蓝莓花发酵原浆及其制备方法和应用 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (zh) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | 无醇果酒及制法 |
| CN102309040A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜蓝莓益生菌饮料及其制作方法 |
-
2014
- 2014-02-15 CN CN201410051325.2A patent/CN103750470B/zh not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1079988A (zh) * | 1993-05-10 | 1993-12-29 | 大连轻工业学院 | 无醇果酒及制法 |
| CN102309040A (zh) * | 2010-12-04 | 2012-01-11 | 赵敏 | 鲜蓝莓益生菌饮料及其制作方法 |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187985A (zh) * | 2014-09-04 | 2014-12-10 | 安吉县森之蓝蓝莓专业合作社 | 蓝莓汁复合饮品的制备方法 |
| CN104187985B (zh) * | 2014-09-04 | 2016-03-30 | 安吉县森之蓝蓝莓专业合作社 | 蓝莓汁复合饮品的制备方法 |
| CN104305465A (zh) * | 2014-09-29 | 2015-01-28 | 华中农业大学 | 乳酸菌发酵型蓝莓果汁的制备方法 |
| CN104305465B (zh) * | 2014-09-29 | 2016-06-22 | 华中农业大学 | 乳酸菌发酵型蓝莓果汁的制备方法 |
| CN104687202A (zh) * | 2015-04-09 | 2015-06-10 | 哈尔滨伟平科技开发有限公司 | 一种香蕉发酵饮料的制作方法 |
| CN104687202B (zh) * | 2015-04-09 | 2016-08-17 | 南安市中研中医药有限公司 | 一种香蕉发酵饮料的制作方法 |
| CN106036338A (zh) * | 2016-05-26 | 2016-10-26 | 湖南省星城明月生态农业科技发展有限公司 | 一种蓝莓蜂蜜粉剂 |
| CN106974145A (zh) * | 2017-03-22 | 2017-07-25 | 大兴安岭中北农业科技股份有限公司 | 抗辐射蓝莓饮料及其制备方法 |
| CN106974145B (zh) * | 2017-03-22 | 2019-12-31 | 大兴安岭中北农业科技股份有限公司 | 抗辐射蓝莓饮料及其制备方法 |
| CN111202699A (zh) * | 2020-03-09 | 2020-05-29 | 湖南省星城明月生态农业科技发展有限公司 | 一种蓝莓花发酵原浆及其制备方法和应用 |
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| CN103750470B (zh) | 2015-01-07 |
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