CN103750486B - 低醇红菇娘饮料的制作方法 - Google Patents

低醇红菇娘饮料的制作方法 Download PDF

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CN103750486B
CN103750486B CN201410051322.9A CN201410051322A CN103750486B CN 103750486 B CN103750486 B CN 103750486B CN 201410051322 A CN201410051322 A CN 201410051322A CN 103750486 B CN103750486 B CN 103750486B
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fermentation
physalis alkekengi
groundcherry
preparation
liquid
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CN103750486A (zh
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卜进锋
陈永坚
葛自茹
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Bo Jinfeng
Chen Yongjian
Ge Ziru
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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

Abstract

低醇红菇娘饮料的制作方法涉及饮料的制作方法，特别是低醇红菇娘饮料的制作方法。选取无霉烂、无变质的成熟红菇娘扒皮、洗净，加3倍质量的清水进行榨汁，得红菇娘果汁和红菇娘果渣两部分。在红菇娘果汁中接入嗜热链球菌冻干粉发酵，发酵结束后过滤即得A液。红菇娘果渣中加水煮沸、过滤后加葡萄糖，接入生香活性干酵母进行发酵，发酵结束后过滤即得到B液。将A液和B液按照2:1的比例混合，混合液经调配、过滤、灭菌、无菌灌装即得成品。本发明有效地解决了红菇娘不易贮存、上市受季节限制的不足，为红菇娘的深度加工开辟了新的途径。

Description

低醇红菇娘饮料的制作方法
技术领域
本发明涉及饮料的制作方法，特别是低醇红菇娘饮料的制作方法。
背景技术
红菇娘为茄科酸浆属多年生草本植物，具有清热、解毒、利尿、降压、强心、抑菌等功能，主治热咳、咽痛、音哑、急性扁挑体炎、小便不利和水肿等病。成熟的红菇娘果实为红色，酸甜适口，特别是霜降之后采收，更是口味浓郁。目前，在我国很多地区已作为水果上市销售。红菇娘果实中含有人体需要的多种营养成分，其中钙的含量是西红柿的七十多倍、胡萝卜的十几倍，维生素C的含量是西红柿的六倍、胡萝卜的五倍。正是由于红菇娘突出的营养和功效成分，其越来越受到广大消费者的青睐。
红菇娘采摘期较短，其果实不易贮存，上市受季节限制，人们很难一年四季都能品尝到红菇娘果实。
发明内容
本发明的目的在于针对红菇娘不易贮存、上市受季节限制的不足而提供的一种营养丰富的低醇红菇娘饮料的制作方法。
本发明的目的是这样实现的：
选取无霉烂、无变质的成熟红菇娘扒皮、洗净，加3倍质量的清水进行榨汁，得红菇娘果汁和红菇娘果渣两部分。
在红菇娘果汁中接入嗜热链球菌冻干粉，在35～39℃条件下厌氧发酵，接种比例为0.01%，发酵时间30～36小时，发酵结束后过滤即得A液。
红菇娘果渣中加入5～8倍质量的清水，煮沸10～15分钟，过滤，滤液中补足蒸发掉的水分，加入3%的葡萄糖，搅拌溶解，接入生香活性干酵母进行发酵，接种比例为每100毫升发酵液接种0.1克生香活性干酵母，发酵温度18～20℃，发酵时间50～60小时，发酵结束后过滤即得到B液。
将A液和B液按照2:1的比例混合，混合液经调配、过滤、灭菌、无菌灌装即得成品。
具体实施方案
选取无霉烂、无变质的成熟红菇娘扒皮、洗净，加3倍质量的清水进行榨汁，得红菇娘果汁和红菇娘果渣两部分。
在红菇娘果汁中接入嗜热链球菌冻干粉，在37℃条件下厌氧发酵，接种比例为0.01%，发酵时间36小时，发酵结束后过滤即得A液。
红菇娘果渣中加入8倍质量的清水，煮沸15分钟，过滤，滤液中补足蒸发掉的水分，加入3%的葡萄糖，搅拌溶解，接入生香活性干酵母进行发酵，接种比例为每100毫升发酵液接种0.1克生香活性干酵母，发酵温度18℃，发酵时间60小时，发酵结束后过滤即得到B液。
将A液和B液按照2:1的比例混合，混合液经调配、过滤、灭菌、无菌灌装即得成品。

Claims (1)

1.低醇红菇娘饮料的制作方法，其特征是经过如下加工过程制备而成：
(1)选取无霉烂、无变质的成熟红菇娘扒皮、洗净，加3倍质量的清水进行榨汁，得红菇娘果汁和红菇娘果渣两部分；
(2)在红菇娘果汁中接入嗜热链球菌冻干粉，在35～39℃条件下厌氧发酵，接种比例为0.01%，发酵时间30～36小时，发酵结束后过滤即得A液；
(3)红菇娘果渣中加入5～8倍质量的清水，煮沸10～15分钟，过滤，滤液中补足蒸发掉的水分，加入3%的葡萄糖，搅拌溶解，接入生香活性干酵母进行发酵，接种比例为每100毫升发酵液接种0.1克生香活性干酵母，发酵温度18～20℃，发酵时间50～60小时，发酵结束后过滤即得到B液； 
(4)将A液和B液按照2:1的比例混合，混合液经调配、过滤、灭菌、无菌灌装即得成品。
CN201410051322.9A 2014-02-15 2014-02-15 低醇红菇娘饮料的制作方法 Expired - Fee Related CN103750486B (zh)

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CN104323387A (zh) * 2014-11-22 2015-02-04 林芝 一种木莓饮料的制作方法
CN104432341B (zh) * 2015-01-05 2016-09-07 顾湘 黄瓜汁发酵饮料的制作方法
CN104450413B (zh) * 2015-01-05 2016-04-27 刘瑛 一种保健型黑米低醇饮料的制作方法
CN104432342B (zh) * 2015-01-05 2016-07-06 重庆润优农业开发有限公司 一种草莓发酵饮料的制作方法
CN104432345B (zh) * 2015-01-05 2016-08-17 刘骏 一种桔子汁饮料的制作方法
CN104432340B (zh) * 2015-01-05 2016-09-07 顾湘 多菌种混合发酵制作芹菜汁饮料的方法
CN104839638A (zh) * 2015-03-19 2015-08-19 杭州桐君堂生物科技有限公司 果蔬与微生物固态发酵混合酵素的生产工艺

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红姑娘酒的研制;姜大伟等;《酿酒科技》;20001231(第1期);第84页 *

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