CN104286314A - Great burdock tea beverage and method for preparing same by adopting various malolactic bacteria for mixed fermentation - Google Patents
Great burdock tea beverage and method for preparing same by adopting various malolactic bacteria for mixed fermentation Download PDFInfo
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- CN104286314A CN104286314A CN201410604090.5A CN201410604090A CN104286314A CN 104286314 A CN104286314 A CN 104286314A CN 201410604090 A CN201410604090 A CN 201410604090A CN 104286314 A CN104286314 A CN 104286314A
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Abstract
The invention discloses a great burdock tea beverage and a method for preparing the same by adopting various malolactic bacteria for mixed fermentation, and belongs to the field of beverage processing. The great burdock tea beverage is characterized by being prepared from the following raw materials in parts by mass: 80-120 parts of great burdock juice, 100-200 parts of purified water, 4-6 parts of white granulated sugar, 2-4 parts of high fructose syrup, 0.03-0.05 part of chitosan, 0.01-0.02 part of Lactobacillus bulgaricus suspension, 0.01-0.02 part of lactobacillus rhamnosus suspension, 0.01-0.02 part of pediococcus pentosaceus suspension and 0.01-0.02 part of streptococcus thermophilus suspension; the finished product of great burdock tea beverage is prepared through the steps of blending, fermentation, clarification, filtration, degasification, filling, sterilization and packaging. The great burdock tea beverage obtained by the invention is rich in oligosaccharide, vitamin, minerals, and other substances beneficial to the human body, is simple in process, is low in preparation cost, is safe, has no toxic or side effect, and is convenient to drink.
Description
Technical field
The present invention relates to the preparation method of a kind of burdock tea beverage and the mixed culture fermentation of employing various lactobacillus thereof, belong to beverage production field.
Background technology
Burdock, has another name called and dislikes real, Great Burdock Achene.Belong to Campanulales, composite family biennial herb plant.Mainly be distributed in the ground such as China, West Europe, Kashmir be regional, European.The main place of production of plantation of China's burdock is distributed in Jiangsu Province and Shandong Province, the Feng County, Xuzhou in Jiangsu Province, Pei County, and the Cangshan plantation of Shandong Province is with a long history, and area is larger.Burdock is rich in compound sugar, vitamin and mineral matter, and wherein carotene carotene content is higher than carrot 150 times, and the content of protein and calcium is first of tubers.The effects such as it has antibacterial, hypoglycemic, anti-ageing, anti-oxidant, anticancer.
Fermented beverage is now very general, as number of patent application 02155661X burdock composite multi-strain fermented functional beverage, number of patent application 2,014,101,279,623 1 kinds of multi-cultur es mixing are continuously fermented and are prepared the method for Haw Apple Vinegar Drink, number of patent application 021556636 bamboo-leaf composite multi-strain fermented functional beverage, number of patent application 021556628 Taiwan lectuce herb complex multi-bacteria fermented functional beverage, license ZL 2,010,105,401,931 1 kinds of multi-cultur es microbial composite beverage preparations and preparation method thereof, the method of license ZL 2011100622576 preparing KbaC beverage by multi-strain mixed fermentation, Deng.Can find out that many raw materials can adopt multi-strain fermentation to be prepared into functional drink from the particular content analysis of above-mentioned data, but adopt various lactobacillus mixed culture fermentation to prepare burdock tea beverage to have not been reported, this product not only instant but also nutritious.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of burdock tea beverage and the mixed culture fermentation of employing various lactobacillus thereof.
For achieving the above object, the present invention adopts following technical scheme: each raw material and mass fraction thereof: 80 parts ~ 120 parts, burdock juice, pure water 100 parts ~ 200 parts, white granulated sugar 4 parts ~ 6 parts, HFCS 2 parts ~ 4 parts and shitosan 0.03 part ~ 0.05 part, lactobacillus bulgaricus suspension 0.01 part ~ 0.02 part, Lactobacillus rhamnosus suspension 0.01 part ~ 0.02 part, Pediococcus pentosaceus suspension 0.01 part ~ 0.02 part and thermophilus bacteria suspension 0.01 part ~ 0.02 part; The preparation method of described burdock juice is: first fresh burdock is cleaned up rear peeling, next 20 mesh sieve of pulling an oar, then enzymolysis 1.5h, subsequently 90 DEG C of enzyme 5min that go out under the condition of solid-to-liquid ratio 1:10, cellulase 0.4%, pectase 0.02% and 45 DEG C, last 200 orders filter, and obtain burdock juice; Described Lactobacillus rhamnosus suspension, lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and thermophilus bacteria suspension refer to that fermented bacterium is cultivated through overactivation and expansion before addition, and making bacteria containing amount after medium centrifugal is 10
8cFU/mL ~ 10
9the bacteria suspension of CFU/mL, four kinds of bacteria suspensions are 2:1:2:1 mixing according to volume ratio.
Concrete steps: first by burdock juice, pure water, white granulated sugar, HFCS allotment, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding leavening plastc ring; Then shitosan clarification is added after stirring again; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described fermentation is ferment at constant temperature 3h ~ 6h under temperature 38 DEG C ~ 46 DEG C conditions; Described clarification is in employing shitosan method, 60 DEG C ~ 65 DEG C constant temperature process 1h ~ 2h; Described filtration adopts diatomite filtration; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 20min ~ 30min under temperature 90 DEG C ~ 95 DEG C conditions, is cooled to room temperature step by step, dries tank free surface moisture, namely obtain finished product after completing.
Owing to have employed above technical scheme, the present invention has the following advantages:
1, the present invention adopts various lactobacillus mixed culture fermentation to prepare burdock tea, and be rich in the multiple materials useful to human body such as compound sugar, vitamin and mineral matter, it is nutritious, sweet and sour taste, integrates health care and nutrition;
2, technique of the present invention is simple, with low cost, product safety, has no side effect, and instant.
Detailed description of the invention
embodiment 1:
Each raw material and mass fraction thereof: burdock juice 80g, pure water 200g, white granulated sugar 6g, HFCS 3g and shitosan 0.05g, lactobacillus bulgaricus suspension 0.01mL, Lactobacillus rhamnosus suspension 0.02mL, Pediococcus pentosaceus suspension 0.015mL and thermophilus bacteria suspension 0.02mL; The preparation method of described burdock juice is: first fresh burdock is cleaned up rear peeling, next 20 mesh sieve of pulling an oar, then enzymolysis 1.5h, subsequently 90 DEG C of enzyme 5min that go out under the condition of solid-to-liquid ratio 1:10, cellulase 0.4%, pectase 0.02% and 45 DEG C, last 200 orders filter, and obtain burdock juice; Described Lactobacillus rhamnosus suspension, lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and thermophilus bacteria suspension refer to that fermented bacterium is cultivated through overactivation and expansion before addition, makes bacteria containing amount and is respectively 3.4 × 10 after medium centrifugal
8cFU/mL, 5.1 × 10
8cFU/mL, 8.1 × 10
8cFU/mL and 5.8 × 10
8the bacteria suspension of CFU/mL, four kinds of bacteria suspensions are 2:1:2:1 mixing according to volume ratio.
Concrete steps: first by burdock juice, pure water, white granulated sugar, HFCS allotment, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding leavening plastc ring; Then shitosan clarification is added after stirring again; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described fermentation is ferment at constant temperature 5h under temperature 38 DEG C of conditions; Described clarification is in employing shitosan method, 60 DEG C of constant temperature process 2h; Described filtration adopts diatomite filtration; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 25min under temperature 92 DEG C of conditions, is cooled to room temperature step by step, dries tank free surface moisture, namely obtain finished product after completing.
embodiment 2:
Each raw material and mass fraction thereof: burdock juice 120g, pure water 150g, white granulated sugar 5g, HFCS 2g and shitosan 0.03g, lactobacillus bulgaricus suspension 0.01mL, Lactobacillus rhamnosus suspension 0.01mL, Pediococcus pentosaceus suspension 0.01mL and thermophilus bacteria suspension 0.015mL; The preparation method of described burdock juice is: first fresh burdock is cleaned up rear peeling, next 20 mesh sieve of pulling an oar, then enzymolysis 1.5h, subsequently 90 DEG C of enzyme 5min that go out under the condition of solid-to-liquid ratio 1:10, cellulase 0.4%, pectase 0.02% and 45 DEG C, last 200 orders filter, and obtain burdock juice; Described Lactobacillus rhamnosus suspension, lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and thermophilus bacteria suspension refer to that fermented bacterium is cultivated through overactivation and expansion before addition, makes bacteria containing amount and is respectively 2.3 × 10 after medium centrifugal
8cFU/mL, 4.6 × 10
8cFU/mL, 7.2 × 10
8cFU/mL and 6.8 × 10
8the bacteria suspension of CFU/mL, four kinds of bacteria suspensions are 2:1:2:1 mixing according to volume ratio.
Concrete steps: first by burdock juice, pure water, white granulated sugar, HFCS allotment, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding leavening plastc ring; Then shitosan clarification is added after stirring again; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described fermentation is ferment at constant temperature 3h under temperature 46 DEG C of conditions; Described clarification is in employing shitosan method, 63 DEG C of constant temperature process 1.5h; Described filtration adopts diatomite filtration; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 20min under temperature 95 DEG C of conditions, is cooled to room temperature step by step, dries tank free surface moisture, namely obtain finished product after completing.
embodiment 3:
Each raw material and mass fraction thereof: burdock juice 100g, pure water 100g, white granulated sugar 4g, HFCS 4g and shitosan 0.04g, lactobacillus bulgaricus suspension 0.02mL, Lactobacillus rhamnosus suspension 0.01mL, Pediococcus pentosaceus suspension 0.02mL and thermophilus bacteria suspension 0.015mL; The preparation method of described burdock juice is: first fresh burdock is cleaned up rear peeling, next 20 mesh sieve of pulling an oar, then enzymolysis 1.5h, subsequently 90 DEG C of enzyme 5min that go out under the condition of solid-to-liquid ratio 1:10, cellulase 0.4%, pectase 0.02% and 45 DEG C, last 200 orders filter, and obtain burdock juice; Described Lactobacillus rhamnosus suspension, lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and thermophilus bacteria suspension refer to that fermented bacterium is cultivated through overactivation and expansion before addition, makes bacteria containing amount and is respectively 8.1 × 10 after medium centrifugal
8cFU/mL, 4.3 × 10
8cFU/mL, 3.5 × 10
8cFU/mL and 6.7 × 10
8the bacteria suspension of CFU/mL, four kinds of bacteria suspensions are 2:1:2:1 mixing according to volume ratio.
Concrete steps: first by burdock juice, pure water, white granulated sugar, HFCS allotment, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding leavening plastc ring; Then shitosan clarification is added after stirring again; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described fermentation is ferment at constant temperature 4h under temperature 42 DEG C of conditions; Described clarification is in employing shitosan method, 65 DEG C of constant temperature process 1h; Described filtration adopts diatomite filtration; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 30min under temperature 90 DEG C of conditions, is cooled to room temperature step by step, dries tank free surface moisture, namely obtain finished product after completing.
Claims (2)
1. a burdock tea beverage, is characterized in that: each raw material and mass fraction thereof: 80 parts ~ 120 parts, burdock juice, pure water 100 parts ~ 200 parts, white granulated sugar 4 parts ~ 6 parts, HFCS 2 parts ~ 4 parts and shitosan 0.03 part ~ 0.05 part, lactobacillus bulgaricus suspension 0.01 part ~ 0.02 part, Lactobacillus rhamnosus suspension 0.01 part ~ 0.02 part, Pediococcus pentosaceus suspension 0.01 part ~ 0.02 part and thermophilus bacteria suspension 0.01 part ~ 0.02 part; The preparation method of described burdock juice is: first fresh burdock is cleaned up rear peeling, next 20 mesh sieve of pulling an oar, then enzymolysis 1.5h, subsequently 90 DEG C of enzyme 5min that go out under the condition of solid-to-liquid ratio 1:10, cellulase 0.4%, pectase 0.02% and 45 DEG C, last 200 orders filter, and obtain burdock juice; Described Lactobacillus rhamnosus suspension, lactobacillus bulgaricus suspension, Pediococcus pentosaceus suspension and thermophilus bacteria suspension refer to that fermented bacterium is cultivated through overactivation and expansion before addition, and making bacteria containing amount after medium centrifugal is 10
8cFU/mL ~ 10
9the bacteria suspension of CFU/mL, four kinds of bacteria suspensions are 2:1:2:1 mixing according to volume ratio.
2. a preparation method for burdock tea beverage according to claim 1, is characterized in that: concrete steps: first by burdock juice, pure water, white granulated sugar, HFCS allotment, obtain seasoning liquid; Secondly ferment at constant temperature is carried out after adding leavening plastc ring; Then shitosan clarification is added after stirring again; Finally filter, degassed, filling, sterilizing and packaging, obtain product; Described fermentation is ferment at constant temperature 3h ~ 6h under temperature 38 DEG C ~ 46 DEG C conditions; Described clarification is in employing shitosan method, 60 DEG C ~ 65 DEG C constant temperature process 1h ~ 2h; Described filtration adopts diatomite filtration; Described degassed be vacuum outgas 15min under 60 DEG C and 50KPa condition; Described sterilizing keeps 20min ~ 30min under temperature 90 DEG C ~ 95 DEG C conditions, is cooled to room temperature step by step, dries tank free surface moisture, namely obtain finished product after completing.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249106A (en) * | 2015-10-30 | 2016-01-20 | 徐州工程学院 | Composite fermentation beverage and preparation method of composite fermentation beverage |
| CN105495235A (en) * | 2015-12-04 | 2016-04-20 | 天益食品（徐州）有限公司 | High-antioxidant burdock fermented beverage and preparation method thereof |
| CN106035870A (en) * | 2016-06-29 | 2016-10-26 | 董雪 | Lotus leaf healthcare tea and preparation method thereof |
| CN106063512A (en) * | 2016-08-12 | 2016-11-02 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and eucommia tea health and preparation method thereof |
| CN106173060A (en) * | 2016-07-12 | 2016-12-07 | 董雪 | A kind of Folium Chrysanthemi health tea and preparation method thereof |
| CN106173058A (en) * | 2016-07-12 | 2016-12-07 | 董雪 | A kind of Folium Apocyni Veneti health tea and preparation method thereof |
| CN106173081A (en) * | 2016-08-12 | 2016-12-07 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and Semen Euryales health tea and preparation method thereof |
| CN106260328A (en) * | 2016-08-12 | 2017-01-04 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and Wolfberry fruit health tea and preparation method thereof |
| CN106260329A (en) * | 2016-08-12 | 2017-01-04 | 董雪 | A kind of Radix Polygoni Multiflori and Radix Rehmanniae Preparata health tea and preparation method thereof |
| CN106819721A (en) * | 2016-12-09 | 2017-06-13 | 徐州工程学院 | A kind of composite fermented beverage and preparation method thereof |
| CN111000094A (en) * | 2019-12-12 | 2020-04-14 | 蚌埠学院 | Preparation method of burdock cordyceps flower compound health-care beverage |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249106A (en) * | 2015-10-30 | 2016-01-20 | 徐州工程学院 | Composite fermentation beverage and preparation method of composite fermentation beverage |
| CN105495235A (en) * | 2015-12-04 | 2016-04-20 | 天益食品（徐州）有限公司 | High-antioxidant burdock fermented beverage and preparation method thereof |
| CN106035870A (en) * | 2016-06-29 | 2016-10-26 | 董雪 | Lotus leaf healthcare tea and preparation method thereof |
| CN106173060A (en) * | 2016-07-12 | 2016-12-07 | 董雪 | A kind of Folium Chrysanthemi health tea and preparation method thereof |
| CN106173058A (en) * | 2016-07-12 | 2016-12-07 | 董雪 | A kind of Folium Apocyni Veneti health tea and preparation method thereof |
| CN106063512A (en) * | 2016-08-12 | 2016-11-02 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and eucommia tea health and preparation method thereof |
| CN106173081A (en) * | 2016-08-12 | 2016-12-07 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and Semen Euryales health tea and preparation method thereof |
| CN106260328A (en) * | 2016-08-12 | 2017-01-04 | 董雪 | A kind of Radix Polygoni Multiflori, Radix Rehmanniae Preparata and Wolfberry fruit health tea and preparation method thereof |
| CN106260329A (en) * | 2016-08-12 | 2017-01-04 | 董雪 | A kind of Radix Polygoni Multiflori and Radix Rehmanniae Preparata health tea and preparation method thereof |
| CN106819721A (en) * | 2016-12-09 | 2017-06-13 | 徐州工程学院 | A kind of composite fermented beverage and preparation method thereof |
| CN111000094A (en) * | 2019-12-12 | 2020-04-14 | 蚌埠学院 | Preparation method of burdock cordyceps flower compound health-care beverage |
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