CN104323387A

CN104323387A - Preparation method of raspberry drink

Info

Publication number: CN104323387A
Application number: CN201410674305.0A
Authority: CN
Inventors: 李玺; 林世鸿; 刘萍
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-11-22
Filing date: 2014-11-22
Publication date: 2015-02-04

Abstract

The invention discloses a preparation method of raspberry drink. The method comprises the following steps: cleaning the selected fresh raspberries, feeding water into the fresh raspberries, and juicing; then, firstly, feeding water into the residue of the raspberries, boiling, cooling, grinding into thick liquid, feeding sugar, carrying out inoculated fermentation, distilling, and feeding water to prepare no-alcohol yeast fermentation broth; then feeding freeze-dried powder into juice, carrying out fermentation, and filtering to obtain lactic acid bacteria fermentation broth; and mixing the no-alcohol yeast fermentation broth with the lactic acid bacteria fermentation broth according to the volume ratio of 1 to 2, blending the mixed liquid, filtering, filling, sterilizing, and packaging to obtain the finished product. The raspberry drink prepared by the method is rich in fruit fragrance and rich in nutrition, and maintains the nutritional ingredients and the original effects of the fresh raspberries, so that a new way is opened up for deep processing of the raspberries, and the problems that the fresh raspberries are limited by the season in the market and are short in refreshing time can be solved; after the preparation method is used, the rich nutrition of the raspberry fruit can be ingested by people all the year round, so that the preparation method is welcomed by consumers.

Description

A kind of preparation method of rasp berry beverage

Technical field

The present invention relates to a kind of preparation method of beverage, particularly the preparation method of rasp berry fruit beverage.。

Background technology

Rasp berry are xylophytas of a kind of rose family, rubus, so be rasp berry, be a kind of fruit, pulp taste is sour-sweet, and the upper length of limb of plant has delavay raspberry herb.Rasp berry are named raspberry again, cover the titles such as basin, black Fischer, little pallet, Jin Fischer, and rasp berry pulp is fine and smooth, and unique flavor, sour and sweet palatability, has again clearly pleasant fragrance.Except being rich in multiple nutritional components common in fruit in rasp berry fruit, also containing the antioxidant such as anthocyanin, flavonoids, belong to the fruit of homoamino acid, Gao Xin, high ferro, high-copper, homovitamin, there is good nutritional health function, can edible, medicinal and effective component extracting making skin care item.Rasp berry plant can be used as medicine, multi-medicament is had to be worth, its fruit has the effect of tonifying kidney and strengthening yang, all right anti-eye strain, strengthen eyesight, prevent cranial nerve aging, anticancer, softening blood vessel, strengthen the effects such as body immunity, its nutritive value is far above apple, grape, the fruit such as orange, be called as " fruit queen " and " berry treasure ", that fruit field in the world's is with the fastest developing speed in recent years, collection nutrition, health care and medicinal fruit, the fashionable current countries and regions such as American-European-Japanese, one of important healthy fruit of modern humans regarded as by rasp berry by people.The similar strawberry of rasp berry fruit, more individual than strawberry little, be berry type, fruit skin is thin, succulence, vitamin are abundant, water content is high, are difficult to storage.From interrelated data, under normal temperature condition (indoor 18 ~ 26 DEG C time), the fresh-keeping time only having about 3 ~ 4 days, even if low-temperature preservation, preservation term also can not more than 2 weeks.Because rasp berry fruit harvest and listing are subject to seasonal restrictions, the collecting period is extremely short, and consumer can not can taste the rasp berry fruit of tasty throughout the year.

Summary of the invention

The object of the invention is for the fresh rasp berry picking fruit phase and freshness date is short, the deficiency that is subject to seasonal restrictions of going on the market, and provide a kind ofly can to drink throughout the year, the preparation method of the rasp berry beverage that nutritious, the smell of fruits is very sweet, sweet acid is moderate.

In order to achieve the above object, the present invention takes following method to realize: choose without going rotten, cleaning without the rasp berry fruit that rotten maturation is fresh, squeeze the juice, obtain rasp berry fruit juice and rasp berry pomace two parts after adding the water of 2 times of quality with squeezer.

Take the pure water being equivalent to rasp berry pomace 5 ~ 8 times of quality, boil, add rasp berry pomace and stir, then after boiling 2 minutes, after being cooled to room temperature, use colloid mill defibrination, obtain rasp berry pulp.Then in rasp berry pulp, add the white granulated sugar of 6% and add wine active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of rasp berry fruit pulp inoculation 1.2 grams of wine active dry yeasts, fermentation temperature 12 ~ 15 DEG C, fermentation time 4 ~ 5 days, filter after fermentation ends after fermentation liquid way of distillation removing ethanol, obtain filtrate, filtrate adds pure warm water, supply the isopyknic liquid distilled, namely obtain without alcohol yeast zymotic fluid.

Rasp berry juice temperature is adjusted to 35 ~ 37 DEG C, adds 0.01% lactobacillus bulgaricus freeze-dried powder, through anaerobic fermentation 36 ~ 38 hours under 35 ~ 37 DEG C of conditions, then obtain streptococcus acidi lactici fermented solution after filtration.

Ratio without alcohol yeast zymotic fluid and streptococcus acidi lactici fermented solution 1:2 is by volume mixed, mixed liquor through allotment, filter, namely filling, sterilizing obtain rasp berry beverage product.

With the rasp berry beverage that the inventive method makes, the smell of fruits is very sweet, nutritious, remain nutrition and the functional component of rasp berry fruit, the deep processing not being only rasp berry opens new way, also overcome rasp berry really to go on the market the deficiency be subject to seasonal restrictions, ensure that consumer can absorb the abundant nutrition in rasp berry fruit throughout the year.

These rasp berry beverage is the green beverage of a pure natural, emerging of it, must produce huge economic benefit and obvious social benefit, for the whole people improve the health, makes a useful contribution for realizing Chinese dream.

Accompanying drawing explanation

Fig. 1 is the technological process of production schematic diagram of these rasp berry beverage;

In FIG:

1, select 2, cleaning 3, add water 4, squeeze the juice 5, pomace adds water boil 6, alcohol 11 is removed in cooling 7, defibrination 8, sugaring 9, inoculation fermentation 10, distillation, filtrate adds water 12, fruit juice adds freeze-dried powder 13, fruit juice fermentation 14, filter 15, mixing preparation 16, filter 17, filling 18, sterilizing 19, finished product packing

Detailed description of the invention

Below in conjunction with accompanying drawing 1 and instantiation, the invention will be further described.

Choose without going rotten, cleaning without rotten ripe rasp berry fresh fruit, squeeze the juice with squeezer after adding the water of 2 times of quality, obtain rasp berry fruit juice and rasp berry pomace two parts.

Take the clear water being equivalent to rasp berry pomace 5 ~ 8 times of quality, boil, add after rasp berry pomace stirs, then after boiling 2 minutes, after being cooled to room temperature, use colloid mill defibrination, obtain rasp berry pulp.Then in rasp berry pulp, add the white granulated sugar of 6% and access wine active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of rasp berry fruit pulp inoculation 1.2 grams of wine active dry yeasts, fermentation temperature 12 ~ 15 DEG C, fermentation time is 4 ~ 5 days, refilter after fermentation ends after fermentation liquid way of distillation removing ethanol and obtain filtrate, in filtrate, add warm water supply the isopyknic liquid distilled, obtain without alcohol yeast zymotic fluid.

Rasp berry juice temperature is adjusted to 37 DEG C, adds 0.01% lactobacillus bulgaricus freeze-dried powder, anaerobic fermentation 36 ~ 38 hours under 35 ~ 37 DEG C of conditions, and then obtain streptococcus acidi lactici fermented solution after filtration.

Ratio without alcohol yeast zymotic fluid and streptococcus acidi lactici fermented solution 1:2 is by volume mixed, mixed liquor through allotment, filter, filling, sterilizing, packaging, namely obtain rasp berry beverage product.

The above is the introduction to the art of this patent, is to carry out setting forth according to the technological process of production of these rasp berry beverage.More than setting forth, is the production process in order to help to understand these rasp berry beverage and concrete preparation method, is not the restriction of technological core to this patent and preparation method.Therefore, any amendment, similar imitated that every technical spirit according to this patent is done above technical process, within the scope all still belonging to the art of this patent scheme.

Claims

1. a preparation method for rasp berry beverage, is characterized in that, makes through following production process:

(1) meticulous choosing is cleaned without the ripe rasp berry fresh fruit gone rotten, nothing is rotten, uses squeezer press juice, obtain rasp berry fruit juice and rasp berry pomace two parts after adding the water of 2 times of quality;

(2) take the clear water being equivalent to rasp berry pomace 5 ~ 8 times of quality, boil, again rasp berry pomace is added in boiling liquid and stir, after boiling 2 minutes again, colloid mill defibrination is used after being cooled to room temperature, obtain rasp berry pulp, then in rasp berry pulp, add the white granulated sugar of 6% and access wine active dry yeast and carry out anaerobic fermentation, inoculative proportion is every 1000 milliliters of rasp berry fruit pulp inoculation 1.2 grams of wine active dry yeasts, fermentation ends after fermentation liquid obtains filtrate through distillation except filtering after ethanol, namely filtrate adding water obtain without alcohol yeast zymotic fluid after supplying the isopyknic liquid distilled,

(3) rasp berry juice temperature is adjusted to 35 ~ 37 DEG C, add 0.01% lactobacillus bulgaricus freeze-dried powder and carry out anaerobic fermentation, through filtering to obtain streptococcus acidi lactici fermented solution after fermentation ends;

(4) the ratio without alcohol yeast zymotic fluid and streptococcus acidi lactici fermented solution 1:2 is by volume mixed, mixed liquor through allotment, filter, filling, sterilizing, packaging get product.

2. the preparation method of rasp berry beverage according to claim 1, is characterized in that: yeast fermentation broth fermentation temperature 12 ~ 15 DEG C, fermentation time 4 ~ 5 days.

3. the preparation method of rasp berry beverage according to claim 1, is characterized in that: streptococcus acidi lactici fermented solution fermentation temperature 35 ~ 37 DEG C, fermentation time 36 ~ 38 hours.