CN104068436A - Production process of fermented Chinese chestnut beverage - Google Patents
Production process of fermented Chinese chestnut beverage Download PDFInfo
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- CN104068436A CN104068436A CN201410243972.3A CN201410243972A CN104068436A CN 104068436 A CN104068436 A CN 104068436A CN 201410243972 A CN201410243972 A CN 201410243972A CN 104068436 A CN104068436 A CN 104068436A
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- 235000006667 Aleurites moluccana Nutrition 0.000 title claims abstract description 90
- 240000004957 Castanea mollissima Species 0.000 title claims abstract description 90
- 235000018244 Castanea mollissima Nutrition 0.000 title claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 70
- 238000000855 fermentation Methods 0.000 claims description 47
- 230000004151 fermentation Effects 0.000 claims description 47
- 241001070941 Castanea Species 0.000 claims description 45
- 235000014036 Castanea Nutrition 0.000 claims description 45
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 239000002002 slurry Substances 0.000 claims description 35
- 239000012530 fluid Substances 0.000 claims description 28
- 239000003381 stabilizer Substances 0.000 claims description 27
- 239000000047 product Substances 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 21
- 238000005516 engineering process Methods 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000006228 supernatant Substances 0.000 claims description 18
- 238000005498 polishing Methods 0.000 claims description 16
- 238000001556 precipitation Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 9
- 230000001580 bacterial effect Effects 0.000 claims description 9
- 238000011081 inoculation Methods 0.000 claims description 9
- 238000007689 inspection Methods 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000012054 meals Nutrition 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 9
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 8
- 238000007654 immersion Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
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- 238000001914 filtration Methods 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 3
- 238000004537 pulping Methods 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
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- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 239000000654 additive Substances 0.000 description 6
- 230000000996 additive effect Effects 0.000 description 6
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- 239000007788 liquid Substances 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002478 diastatic effect Effects 0.000 description 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000012360 testing method 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
Abstract
The invention discloses a production process of a fermented Chinese chestnut beverage. The fermented Chinese chestnut beverage is prepared from Chinese chestnuts and through the steps of pre-treating the Chinese chestnuts, steaming, pulping, preparing concentrated pulp, filtering, and fermenting. The beverage has a moderate sour and sweet taste, coordinated color and luster and smooth mouth feel, and has a unique rich Chinese chestnut flavor.
Description
Technical field
The invention belongs to chestnut drink technical field, be specifically related to a kind of production technology of the chestnut drink that ferments.
Background technology
Because fresh Chinese chestnut moisture is high, nutritious, be difficult for preserving, seriously restrict the development of Chinese chestnut industry, cause China to have every year 1/3rd Chinese chestnut loss.Along with the demand in market, exploitation Chinese chestnut deep processed product is imperative.
In current chestnut drink research process, mainly need to consider stability, brown stain, the problems such as precipitation, decorticate is the first working procedure of Chinese chestnut processing, the normal heat that adopts is floated method at present, the chestnut fruit blanching number minute in 95 ~ 100 DEG C of hot water that is about to shell, in blanching liquid, can add color stabilizer to reach the effect that look is protected in decortication, prevent that brown stain from being one of emphasis in Chinese chestnut process, as the color stabilizer formula adding in blanching liquid in " technical barrier and the countermeasure thereof of Chinese chestnut processing " literary composition is: 0.02%EDTA(disodium ethylene diamine tetraacetate), 0.01% sodium isoascorbate, 1% salt and 0.1% citric acid, as the additive using in this technique in " the dry Research on processing technology of dissolving Instant Chestnut Powder spraying " literary composition comprises colour protecting liquid and stabilizing agent, colour protecting liquid formula is: 0.14% citric acid, 0.20%EDTA-2Na, 0.5%NaCl, 0.03%Vc.
At present, the research of chestnut drink is had a lot, but mostly be making beating formulated product, and fermented beverage does not have substantially, application number is the preparation method that 200610134292.3 patent discloses a kind of chestnut drink, the method adopts amylase diastatic fermentation, concrete technology comprises that defibrination protects look, mashing off, amylase saccharification, technique is simple, but adopt the additive that the method adds to reach tens kinds, wherein sweetener reaches 5 ~ 12%, compound sugar reaches 1 ~ 4%, also contains color stabilizer and compound stabilizer, has a strong impact on the pure mouthfeel of Chinese chestnut.
Summary of the invention
The present invention is in order to solve the problems such as existing chestnut drink additive types many and content is high, bad colour, poor stability, a kind of production technology of the chestnut drink that ferments is provided, adopts the fermentation chestnut drink additive amount of this technique gained few, color and luster is pure, good stability, is of high nutritive value.
The ferment production technology of chestnut drink is to carry out according to the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, with clear water rinsing, immersion, remove Chinese chestnut dressing;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, make slurry;
4. prepare underflow: slurry is polished into underflow;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 5 ~ 10h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
In described feed pretreatment step, soak and adopt 50 ~ 55 DEG C of clear water to soak 8 ~ 10min, Chinese chestnut is 1:2 ~ 5 with clear water quality ratio.
Described making in slurry stage, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2;
The described time of making slurry is 8 ~ 12min, and the polishing time of preparation underflow is 15 ~ 20min.
Described bacterial classification is lactic acid bacteria, and temperature remains on 15 ~ 20 DEG C, ferments 4 ~ 5.5 hours, keeps PH neutrality.
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols.
Below in conjunction with beneficial effect, the invention will be further described.
(1) the present invention shells in process, ensure the integrality of Chinese chestnut, avoids occurring brown stain or contaminated; Make Chinese chestnut softening by immersion, be convenient to peeling and steam; Soak and adopt 50 ~ 55 DEG C of clear water to soak 8 ~ 10min, peeling is clean fast, and after peeling, Chinese chestnut is complete.
(2) in the clear water while immersion, contain 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols as color stabilizer, activity by inhibitory enzyme prevents brown stain, this proportioning additive therefor is Hubeiwan, consumption is few, more green health, the activity of inhibitory enzyme is effective, prevents from producing brown stain in peeling process, brown stain and the sugar that can effectively reduce the process of steaming simultaneously run off, and the enzyme in sweat are not exerted an influence.
(3) first soak 8 ~ 10min by 50 ~ 55 DEG C of clear water, then on boiling water, steam 20min, make enzyme by separately passivation, make enzyme reach the object of inactivation, reduce steaming time, suppress non-enzymatic browning; Directly steam but not steam after pulling an oar, effectively prevent that sneaking into slurry because of oxygen content causes brown stain.
(4) described in, make in slurry stage, feeding-up being unfavorable for of pure water and ripe Chinese chestnut ratio filters, and crosses rare fermentation and products taste of affecting, when pure water and ripe Chinese chestnut mass ratio are 1:0.8 ~ 1.2, moisture is suitable, and when filtration, product nutrition composition runs off less, and attenuation degree is better.
(5) in order further to reduce the nutrition leak of product component while filtering, the present invention is polished into underflow after adopting and making slurry again, can refinement Chinese chestnut slurry tissues, be convenient to fermentation, and make beverage have more the characteristic flavor on basis of Chinese chestnut.
(6) after fully filtering, adopt the further refined pulp tissue of fermentation process, improve stability and the flavor taste of beverage, select lactobacillus-fermented, fermentation time is 4 ~ 5.5 hours, keep PH neutrality, make zymotic fluid, beverage mouthfeel the best, sour-sweet suitable, color and luster is coordinated, and mouthfeel is smooth, has unique strong Chinese chestnut local flavor.
Detailed description of the invention
The production technology of fermentation chestnut drink of the present invention, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 50 ~ 55 DEG C of clear water soak 8 ~ 10min, Chinese chestnut than being 1:4 ~ 5, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2, makes slurry, the time is 8 ~ 12min;
4. prepare underflow: adopt stainless steel polishing pulper that slurry is polished into underflow, the polishing time is 15 ~ 20min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 5 ~ 10h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 15 ~ 20 DEG C, ferments 4 ~ 5.5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Embodiment mono-
The production technology of fermentation chestnut drink of the present invention, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 50 DEG C of clear water soak 10min, Chinese chestnut than being 1:5, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.12% citric acid, 1% salt, 0.7% maltose, 0.05% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:0.8, makes slurry, the time is 8min;
4. prepare underflow: adopt stainless steel polishing pulper that slurry is polished into underflow, the polishing time is 15min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 5h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 15 DEG C, ferments 4 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Embodiment bis-
The production technology of fermentation chestnut drink of the present invention, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 53 DEG C of clear water soak 9min, Chinese chestnut than being 1:5, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.13% citric acid, 1.1% salt, 0.8% maltose, 0.06% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:1.0, makes slurry, the time is 9min;
4. prepare underflow: adopt stainless steel polishing pulper that bubble slurry is got the raw materials ready and is polished into underflow, the polishing time is 17min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 7h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 17 DEG C, ferments 4.5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Embodiment tri-
The production technology of fermentation chestnut drink of the present invention, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 55 DEG C of clear water soak 9min, Chinese chestnut than being 1:4, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.14% citric acid, 1.2% salt, 0.8% maltose, 0.07% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:1.0, makes slurry, the time is 10min;
4. prepare underflow: adopt stainless steel polishing pulper that slurry is polished into underflow, the polishing time is 18min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 9h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 18 DEG C, ferments 5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Embodiment tetra-
The production technology of fermentation chestnut drink of the present invention, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 50 DEG C of clear water soak 8min, Chinese chestnut than being 1:4, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.15% citric acid, 1.2% salt, 0.9% maltose, 0.08% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:1.2, makes slurry, the time is 12min;
4. prepare underflow: adopt stainless steel polishing pulper that slurry is polished into underflow, the polishing time is 20min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 10h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 20 DEG C, ferments 5.5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Fermentation chestnut drink number consecutively to above-mentioned four embodiment gained is A, B, C, D, and five sensory evaluation personnel carry out sensory evaluation, and sensory evaluation scores standard (80 points) is as shown in the table:
| Project | Standard class | Criterion score | A/16 ~ 20 point | B/11 ~ 15 point | C/0 ~ 10 point |
| Color and luster | Milky, color and luster are coordinated | 20 points | Milky, color and luster are coordinated | White, jaundice, color and luster is coordinated | Color and luster is obscure or inharmonious |
| Local flavor | Unique strong Chinese chestnut local flavor | 20 points | Unique strong Chinese chestnut local flavor | Unique Chinese chestnut local flavor but not strong | Chinese chestnut local flavor, light, contains assorted taste |
| Structural state | No suspended substance, sediment | 20 points | No suspended substance, sediment | Slightly precipitation and suspension | There are obvious sediment and suspension |
| Mouthfeel | Flavour is coordinated, sour-sweet suitable, smooth | 20 points | Flavour is coordinated, sour-sweet suitable, smooth | Flavour is slightly puckery, slightly impurity | Flavour is astringent, and obviously feeling has impurity |
A group sensory evaluation scores statistics is as follows:
B group sensory evaluation scores statistics is as follows:
C group sensory evaluation scores statistics is as follows:
D group sensory evaluation scores statistics is as follows:
As seen from the above table, embodiment mono-, two, three, four gained fermentation chestnut drink scores are respectively 72.3 points, 75.8 points, 79.2 points, 75.0 points, wherein the beverage of embodiment mono-is in preparation process, because making beating filtration fermentation time is short, color and luster local flavor is slightly poor, embodiment tetra-is because fermentation time is slightly long, and local flavor is not good enough; And that embodiment tri-evaluates is particularly good, color and luster is coordinated, and mouthfeel is smooth, has unique strong Chinese chestnut local flavor.
In order further to prove helpfulness of the present invention, on the basis of the embodiment of the present invention three, replace color stabilizer as a comparison case, replace the color stabilizer kind of use, be to select according to routine color stabilizer used, in conjunction with test of many times of the present invention, reach optimum addition, there is typical comparativity, specific as follows.
Comparative example one
The ferment production technology of chestnut drink, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 55 DEG C of clear water soak 9min, Chinese chestnut than being 1:4, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.11% citric acid, 1% salt, 0.02%EDTA, 0.07%Vc;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:1.0, makes slurry, the time is 10min;
4. prepare underflow: adopt stainless steel polishing pulper that bubble slurry is got the raw materials ready and is polished into underflow, the polishing time is 18min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 9h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 18 DEG C, ferments 5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Comparative example two
The ferment production technology of chestnut drink, comprises the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, use clear water rinsing, 55 DEG C of clear water soak 9min, Chinese chestnut than being 1:4, is removed Chinese chestnut dressing with clear water quality;
In described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.10% citric acid, 1.0% salt, 0.02%Vc, 0.07% Tea Polyphenols;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, and the mass ratio of pure water and ripe Chinese chestnut is 1:1.0, makes slurry, the time is 10min;
4. prepare underflow: adopt stainless steel polishing pulper that bubble slurry is got the raw materials ready and is polished into underflow, the polishing time is 18min;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 9h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, described bacterial classification is lactic acid bacteria, temperature remains on 18 DEG C, ferments 5 hours, keeps PH neutrality, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
Comparative example one sensory evaluation scores statistics is as follows:
Comparative example two sensory evaluation scores statistics are as follows:
As seen from the above table, additive does not affect substantially on the structural state of beverage after replacing, larger on product color impact, and then affects the flavor taste of product.
Claims (5)
1. the ferment production technology of chestnut drink, is characterized in that, it is to carry out according to the following steps:
1. pretreatment of raw material: select high-quality without the Chinese chestnut going mouldy as raw material, slough shell, when shelling, ensure the integrality of Chinese chestnut, after shelling, with clear water rinsing, immersion, remove Chinese chestnut dressing;
2. steam: the Chinese chestnut of removing after dressing steams 20min on boiling water, make ripe meal chestnut;
3. make slurry: ripe Chinese chestnut is added in a certain amount of pure water, make slurry;
4. prepare underflow: slurry is polished into underflow;
5. filter: the underflow of making is filtered, removed the gred, retain filtered fluid, precipitation 5 ~ 10h, gets supernatant;
6. fermentation: supernatant inoculation strain fermentation, makes zymotic fluid;
7. make finished product: by zymotic fluid packing, sterilizing, after quality inspection, make qualified finished product fermentation chestnut drink.
2. the production technology of fermentation chestnut drink as claimed in claim 1, is characterized in that: in described feed pretreatment step, soak and adopt 50 ~ 55 DEG C of clear water to soak 8 ~ 10min, Chinese chestnut is 1:2 ~ 5 with clear water quality ratio.
3. the production technology of fermentation chestnut drink as claimed in claim 1, is characterized in that: described in make in slurry stage, the mass ratio of pure water and ripe Chinese chestnut is 1:0.8 ~ 1.2;
The production technology of fermentation chestnut drink as claimed in claim 1, is characterized in that: described in make slurry time be 8 ~ 12min, the polishing time of preparation underflow is 15 ~ 20min.
4. the production technology of fermentation chestnut drink as claimed in claim 1, is characterized in that: described bacterial classification is lactic acid bacteria, and temperature remains on 15 ~ 20 DEG C, ferments 4 ~ 5.5 hours, keeps PH neutrality.
5. the production technology of fermentation chestnut drink as claimed in claim 1, it is characterized in that: in described clear water, contain color stabilizer, described color stabilizer composition and quality percentage composition thereof are: 0.12 ~ 0.15% citric acid, 1 ~ 1.2% salt, 0.7 ~ 0.9% maltose, 0.05 ~ 0.08% Tea Polyphenols.
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