CN104187985A - Preparation method of compound drink of blueberry juice - Google Patents
Preparation method of compound drink of blueberry juice Download PDFInfo
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- CN104187985A CN104187985A CN201410447628.6A CN201410447628A CN104187985A CN 104187985 A CN104187985 A CN 104187985A CN 201410447628 A CN201410447628 A CN 201410447628A CN 104187985 A CN104187985 A CN 104187985A
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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
- A23L2/38—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
- A23L2/84—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
- 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
-
- 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
Abstract
The invention relates to compound drink of blueberry juice and mango juice. A preparation method of the compound drink of the blueberry juice comprises the following steps: preparing the blueberry juice and the mango juice from blueberries and mango, and merging the blueberry juice with the mango juice to prepare compound juice; adding water, bacillus subtilis freeze-dried powder and lactobacillus freeze-dried powder to blueberry pomace and mango pomace, and carrying out sealed fermentation for 3-7 days, wherein the initial fermentation temperature is 25-35 DEG C; filtering to obtain fermented mash; mixing the compound juice with the fermented mash, and then adding pectinase into the juice, so that the juice is clear; and finally, sterilizing and blending so as to obtain the finished product. According to the preparation method, the mulberry and mango juice and the blueberry juice are adopted for the first time to prepare the compound drink, and the drink is good in mouthfeel, pure and unified in taste, and free of sense of separation; the shelf life of the compound drink is prolonged under the condition of not adding a preservative; in addition, the problem that some people are allergic to mango juice is also solved by the drink.
Description
Technical field
The present invention relates to a kind of blueberry drink, relate in particular to the composite beverage of a kind of blueberry juice and mango juice.
Background technology
Blueberry pulp exquisiteness, sour and sweet palatability, has pleasant fragrance.Blueberry is nutritious, also contains the antioxidant such as anthocyanin, flavonoids, has good nutritional health function.Blueberry skin is thin, succulence, water content are high, is difficult to storage.And blueberry is also the same with other fruit, is a kind of fruit in season.Therefore, want to eat blueberry or want to drink blueberry juice and must see season.
In prior art, have a kind of blueberry juice beverage, it does not add anticorrisive agent, can preserve a period of time at low temperatures, conventionally about half a year.It is to extend the shelf life by the technical scheme of fermentation.As the application number Chinese invention patent that is 201410051325.2, a kind of preparation method of blueberry drink is disclosed, its technical scheme is as follows: (1) is chosen without going rotten, cleaning without rotten ripe blueberries, after adding the water of 2 times of quality, squeeze the juice with squeezer, obtain blueberry juice and blueberry pomace two parts; (2) take blueberry pomace, add the clear water of 5～8 times of quality, boil 2 minutes, after being cooled to room temperature, use colloid mill defibrination, obtain blueberry pulp, then in blueberry pulp, add 5% white granulated sugar and access wine active dry yeast and carry out anaerobic fermentation, inoculative proportion is 1 gram of wine active dry yeast of every 1000 milliliters of blueberry pulps inoculation, fermentation ends after fermentation liquid is through distillation except filtering and obtain filtrate after ethanol, and filtrate adding water obtain without alcohol yeast zymotic fluid after supplying the isopyknic liquid distilling; (3) blueberry juice temperature is adjusted to 35～37 DEG C, adds 0.01% lactobacillus bulgaricus freeze-dried powder to carry out anaerobic fermentation, after fermentation ends through filtering to obtain streptococcus acidi lactici fermented solution; (4) will mix without alcohol yeast zymotic fluid and the streptococcus acidi lactici fermented solution ratio of 1: 2 by volume, mixed liquor gets product through allotment, filtration, filling, sterilizing.This blueberry drink is actual is a kind of gas water beverage.Lattice gas is in bread liquid, saccharified liquid, add Bulgarian lactic acid bacterium, saccharomycete to carry out 48 hours aerobic fermentations, in sweat, saccharomycete produces gas, trace alcohol, lactic acid bacteria produces various organic acids, amino acid etc., a kind of beverage that the alcohol that controlled fermentation produces simultaneously obtains in 5/1000ths left and right.This blueberry drink is that bread liquid is adjusted into blueberry pomace, aerobic fermentation is adjusted into anaerobic fermentation, because yeast anaerobic fermentation produces a large amount of alcohol, again alcohol distillation is removed, then adjust local flavor and taste with lactic acid bacteria, form a kind of suitable style, finally adjust by hook the product quality of stablizing between different batches.
Mango juice is nutritious, is also a very welcome class fruit juice at present.Therefore, a kind of composite fruit juice that contains mango juice and blueberry juice is wished to produce in this area.But the production of composite fruit juice is so not simple, the chemical composition difference of two kinds of fruit juice, meridian distribution of property and flavor difference, therefore usually there will be obvious division mouthfeel, and the taste of composite fruit juice can be because two kinds of influencing each other of local flavor and variation cannot reach that desirable stable style, such as being sweet mouthfeel equally, single fruit juice is usually expressed as sweet middle band acid, and composite fruit juice major part to be entrance fragrant and sweet sometimes turns acid, the separation boundary between sour-sweet is obvious; This unsettled performance does not meet instantly people for the habitual demand of beverage.
Summary of the invention
The present invention will solve the problems of the technologies described above, thereby a kind of preparation method of blueberry juice compound beverage is provided.Not only mouthfeel is pure to adopt the composite fruit juice drink prepared of the inventive method, and just, and the taste of two kinds of fruit juice also has good performance to style.
The technical scheme that the present invention addresses the above problem is as follows:
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; Merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 3～7 days, 25～35 DEG C of fermentation initial temperatures; Filter to obtain ferment mash;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification;
4. adjust and get product finally by sterilizing, hook.
In technique scheme of the present invention, adopted zymotechnique, increased the nutritional labeling in beverage, had a lot of macromolecular substances before fermentation, after fermentation, macromolecular substances significantly reduces, and has strengthened availability, has also strengthened the mouthfeel while drinking; And formed a kind of stable style by fermentation, and the inharmonic defect of mouthfeel disunity of two kinds of fruit juice is overcome, and drinks mouthfeel submissive, and taste no longer includes the sometimes situation of racing.
In technique scheme of the present invention, the unique stable style producing because of fermentation, the similar lattice gas of this style, there is aroma without wine sense, but wine flavour is slightly light, similarly be leakage accidentally instead of as white wine, cover incessantly ready to appear, belong to fermentation special type drink, therefore the present invention has also obtained the good shelf-life.In technique scheme of the present invention, be also added with salt, addition is 0.8～1.2%; Can make increases harmony between various sweeteners that the later stage adds, also can make sweet taste more outstanding, and described salt can make an addition to fermentation front and back, is preferably added in ferment mash.
In technique scheme of the present invention, adopt the duplex fermentation scheme of bacillus subtilis and Bacillus acidi lactici.In this programme, Bacillus acidi lactici belongs to main zymophyte, and the existence of bacillus subtilis has improved the environmental suitability of Bacillus acidi lactici.Bacillus subtilis is a kind of aerobic bacteria, and its existence can consume rapidly the oxygen in environment, can make the fermentation diagram of Bacillus acidi lactici move to left, and has the effect of stable fermentation diagram.In fermentation of bacillus subtilis process, also produce subtilin, polymyxins, nystatin, gramicidins isoreactivity material, other microorganisms are had to very strong inhibitory action, extended the shelf-life of product.Bacillus subtilis can also produce amylase and protease, because mango juice is a kind of beverage that contains protein, and the allergy that causes of mango, may be relevant with protein; Therefore,, through the drink of bacillus subtilis processing, significantly reduced the incidence of this bad phenomenon.
As technique scheme preferably, step 2. in, in blueberry pomace and mango pulp chip, be also added with cellulase.
As technique scheme preferably, 3. step also comprises flavoring step between 4., adopts honey to carry out flavoring to the juice of clarification, honey addition is 30～60mg/100g.
As technique scheme preferably, described flavoring step, except adding honey, is also added with sucrose and/or HFCS.
As technique scheme preferably, step 2. in, the addition of bacillus subtilis freeze-dried powder is 0.001～0.01%, the addition of Bacillus acidi lactici freeze-dried powder is 0.01～0.1%.
As technique scheme preferably, the mass parts of blueberry juice is 50～100; The mass parts of mango juice is 1～10 part.
As technique scheme preferably, step 2. in, in blueberry pomace and mango pulp chip, be also added with pectase.
As technique scheme preferably, the addition of described cellulase is 0.002%, the addition of described pectase enzyme is 0.002%.
As technique scheme preferably, hook timing, adopt grape wine as blending liquor, use amount is 50～80mg/100g.
In technique scheme, the use of grape wine blending liquor, has stablized drink style, and makes drink flavouring, coordinates mouthfeel, makes the coordinating and unifying more of drink taste.In prior art, conventional white wine foreshot, as wine blending, adjusts but white wine foreshot is not obviously suitable for the hook of drink, can destroy the whole style of beverage.And employing grape wine can address this problem well.
In sum, the present invention has following beneficial effect:
The present invention has adopted mango juice and blueberry juice to make composite beverage first, and this beverage not only mouthfeel is good, and taste pure is just unified, does not divide sense; And in the situation that not adding anticorrisive agent, increase the shelf-life; This drink has also solved mango juice and can cause the problem of groups of people allergy in addition.
Detailed description of the invention
This detailed description of the invention is only explanation of the invention, is not limitation of the present invention.Any amendment that those skilled in the art have done after having read description of the present invention, as long as in the protection domain of claim, all will be subject to the protection of Patent Law.
Embodiment mono-
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 50 parts of blueberry juices, 10 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 7 days, 35 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.01%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.1%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 50mg/100g.
Embodiment bis-
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 60 parts of blueberry juices, 8 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, cellulase, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 7 days, 30 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.008%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.08%; In ferment mash, add salt, concentration 0.8%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification; Then flavoring, is added with sucrose and HFCS, also adds honey, and honey addition is 60mg/100g;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 50mg/100g.
Embodiment tri-
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 70 parts of blueberry juices, 6 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, cellulase, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 6 days, 25 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.006%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.06%; In ferment mash, add salt, concentration 0.9%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification; Then flavoring, is added with sucrose and HFCS, also adds honey, and honey addition is 45mg/100g;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 60mg/100g.
Embodiment tetra-
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 80 parts of blueberry juices, 5 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, cellulase, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 5 days, 25 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.06%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.04%; In ferment mash, add salt, concentration 1.2%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification; Then flavoring, is added with sucrose and HFCS, also adds honey, and honey addition is 30mg/100g;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 80mg/100g.
Embodiment five
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 90 parts of blueberry juices, 3 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, cellulase, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 4 days, 28 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.002%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.03%; In ferment mash, add salt, concentration 1.0%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification; Then flavoring, is added with sucrose and HFCS, also adds honey, and honey addition is 35mg/100g;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 60mg/100g.
Embodiment six
The preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice through filtering; 100 parts of blueberry juices, 2 parts of mango juices, merge blueberry juice and mango juice and make composite fruit juice;
2. adding water because of in producing blueberry pomace that blueberry juice and mango juice produce and mango pulp chip, cellulase, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 3 days, 32 DEG C of fermentation initial temperatures; Filter to obtain ferment mash; The addition of bacillus subtilis freeze-dried powder is 0.001%, and the addition of Bacillus acidi lactici freeze-dried powder is 0.01%; In ferment mash, add salt, concentration 0.8%;
3. after composite fruit juice and the mixing of ferment mash, add pectase, make juice clarification; Then flavoring, is added with sucrose and HFCS, also adds honey, and honey addition is 60mg/100g;
4. adjust and get product finally by sterilizing, hook; Hook timing, adopt grape wine as blending liquor, use amount is 50mg/100g.
Claims (10)
1. the preparation method of blueberry juice compound beverage, comprises the following steps:
1. taking blueberry and mango as raw material, blueberry is removed to carpopodium after squeezing process, make blueberry juice; To after mango pulp crushing, make mango juice; Merge blueberry juice and mango juice and make composite fruit juice;
2. produce in the remaining blueberry pomace of blueberry juice add water, bacillus subtilis freeze-dried powder and Bacillus acidi lactici freeze-dried powder, sealing fermentation 3～7 days, 25～35 DEG C of fermentation initial temperatures; Filter to obtain ferment mash;
3. in composite fruit juice, add pectase, make juice clarification;
4. adjust and get product finally by sterilizing, hook.
2. the preparation method of blueberry juice compound beverage according to claim 1, is characterized in that: step 2. in, in blueberry pomace, be also added with cellulase.
3. the preparation method of blueberry juice compound beverage according to claim 1, is characterized in that: 3. step also comprises flavoring step between 4., adopts honey to carry out flavoring to the juice of clarification, and honey addition is 30～60mg/100g.
4. the preparation method of blueberry juice compound beverage according to claim 3, is characterized in that: described flavoring step, except adding honey, is also added with sucrose and/or HFCS.
5. the preparation method of blueberry juice compound beverage according to claim 1, is characterized in that: step 2. in, the addition of bacillus subtilis freeze-dried powder is 0.001～0.01%, the addition of Bacillus acidi lactici freeze-dried powder is 0.01～0.1%.
6. the preparation method of blueberry juice compound beverage according to claim 1, is characterized in that: the mass parts of blueberry juice is 50～100; The mass parts of mango juice is 1～10 part.
7. the preparation method of blueberry juice compound beverage according to claim 1 and 2, is characterized in that: step 2. in, in blueberry pomace, be also added with pectase.
8. the preparation method of blueberry juice compound beverage according to claim 2, is characterized in that: the addition of described cellulase is 0.002%.
9. the preparation method of blueberry juice compound beverage according to claim 7, is characterized in that: the addition of described pectase enzyme is 0.002%.
10. the preparation method of blueberry juice compound beverage according to claim 1, is characterized in that: hook timing, adopt grape wine as blending liquor, use amount is 50～80mg/100g.
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| CN105266084A (en) * | 2015-11-08 | 2016-01-27 | 沈阳农业大学 | Preparation method of blueberry enzyme powder |
| CN105982117A (en) * | 2015-01-27 | 2016-10-05 | 丰苗生物科技股份有限公司 | Whole-fruit juice preparation method and finish product thereof |
| CN106036279A (en) * | 2016-06-15 | 2016-10-26 | 阜阳市四季旺食品有限公司 | Faint-scent coconut juice and blueberry combined juice and preparation method thereof |
| CN106616136A (en) * | 2017-01-12 | 2017-05-10 | 山东奇华顿食品科技有限公司 | Blueberry beverage and preparation process |
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| CN112806503A (en) * | 2021-02-05 | 2021-05-18 | 郭小卫 | Fruit juice beverage and preparation method thereof |
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