CN104382147A - Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof - Google Patents
Herba portulacae and jerusalem artichoke co-fermented beverage and preparation method thereof Download PDFInfo
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- CN104382147A CN104382147A CN201410713542.3A CN201410713542A CN104382147A CN 104382147 A CN104382147 A CN 104382147A CN 201410713542 A CN201410713542 A CN 201410713542A CN 104382147 A CN104382147 A CN 104382147A
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- jerusalem artichoke
- purslane
- juice
- fermented
- water
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- 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
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- 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
- A23V2400/169—Plantarum
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Abstract
The invention discloses a herba portulacae and jerusalem artichoke co-fermented beverage and a preparation method thereof. The method comprises the following steps: by taking herba portulacae and jerusalem artichoke as raw materials, carrying out pretreatment including washing, blanching or steaming, pulping, sterilizing and the like, and uniformly mixing; inoculating a lactic acid bacteria fermentation agent to carry out fermentation with dreg; after the fermentation, removing the dreg and centrifuging; adding a compound sterilizing agent; and carrying out pasteurization, hot filling and cooling to prepare a finished product. The lactic acid bacteria fermented beverage is blue green, clarified and transparent, and sweet, sour and palatable, and has a rick lactic acid bacteria fermentation yeast flavor and the fragrance of herba portulacae and jerusalem artichoke. According to the co-fermented beverage prepared by the invention, effective components in herba portulacae and jerusalem artichoke can be sufficiently dissolved out; and the method is simple and feasible and is effectively applied to the field of preparation of purely natural compound fermented beverages.
Description
Technical field
The invention belongs to food processing field, especially relate to a kind of purslane jerusalem artichoke fermented beverage and preparation method thereof altogether.
Background technology
Purslane, having another name called horse three-coloured amaranth, Wu Hangcao, longevity greens/mustard green etc., is the annual meat herbaceous plant of Portulacaceae, there is drought-enduring, impoverishment tolerant, the features such as fast growth, be widely distributed in field, vegetable garden and roadside etc., some area starts it to carry out field plantation in recent years.Purslane contains the multiple nutritional labeling useful to human body and medicinal ingredient, is common Chinese herbal medicine, is also the wild vegetable that people like, is decided to be medicine food shared resource by the Ministry of Public Health of China.Purslane contains abundant omega-3 unsaturated fatty acid, can atherosclerosis, delays thrombosis, significantly improves angiocardiopathy; It also containing a large amount of norepinephrines, can promote insulin secretion, regulates human body glycometabolism, has the effect reducing blood sugar concentration, keep glucostasis, has good effect to treatment diabetes.In addition, purslane can be used for the inflammation diseases such as treatment enteritis, dysentery, appendicitis, mastitis, mumps, pertussis, pulmonary abscess, urinary tract infection, sore swollen toxin, and external application can control erysipelas and venomous snake bite, have the title of " natural antibiotics ".Therefore, purslane is described as one of 21 century the most promising pollution-free food by nutritionist, as novel food source, more and more causes the concern of people.
Jerusalem artichoke, popular name Jerusalem artichoke, ginger, be composite family Helianthus herbaceos perennial, its wide adaptability, impoverishment tolerant, output are high, are suitable for planting in beach ground, salt-soda soil.The general per mu yield of jerusalem artichoke stem tuber is 2000 ~ 4000kg, is wherein rich in synanthrin (also known as inulin), and inulin concentration is that jerusalem artichoke wets 10% ~ 20% of quality, and about 80% of dry mass is the preferred raw materials of processing synanthrin and goods thereof.Synanthrin is the levulan formed through β (2 → l) glycosidic bond dehydration polymerization by D-Fructose, and in linear chain structure, its end connects 1 glucose residue, and each synanthrin molecule is about containing 30 ~ 50 residue of fructose.Synanthrin eats polysaccharide as a kind of natural function, and be also a kind of soluble dietary fiber, synanthrin can increase Bifidobacterium in enteron aisle, prevents enteric infection, promotes the absorption of mineral matter, controls blood fat, prevents treating constipation and obesity, reduces blood sugar; In addition synanthrin is as sugar, fat substitute and a large amount of in low in calories, low sugar, low-fat food, significantly can improve the mouthfeel without fat, low fat food and texture.Therefore, the exploitation of Girasole synanthrin enjoy the great attention of domestic and international food circle always.
Purslane and jerusalem artichoke, as excellent functional food raw material, are also nowhere near to their developmental research at present.Particularly purslane, studies in China mainly concentrates on the aspects such as medicinal ingredient, pharmacology, traditional Chinese medical science application and potherb resource exploitation utilization, the research of associated drinks is considerably less, existing bibliographical information is also only simply mix with other raw materials with purslane extract, adds the fruit and vegetable drink of the auxiliary material such as citric acid, sucrose modulation.Therefore, functional stronger purslane, jerusalem artichoke serial health product have to be developed, as the fermentation advantage in conjunction with lactic acid bacteria, obtained fermented beverage has the two-fold advantage of raw material and lactic acid bacteria fermented food concurrently, more vast potential for future development will be had, both can meet the demand of people to nutrition and health care, enrich soft drink market, considerable economic benefit can have been obtained simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of with purslane and jerusalem artichoke for raw material is through the lactic acid bacteria beverage that fermentation is standby altogether and method, adopt the beverage sour and sweet palatability that the method is obtained, unique flavor, clearing heat and detoxicating, to quench the thirst diuresis, while obtaining lactic acid bacteria, effect of health care can be reached again, contribute to improving function of intestinal canal, regulate blood sugar, prevent and treat heart disease, diabetes and cancer etc.
The object of the invention is to realize in the following manner:
A kind of purslane jerusalem artichoke fermented beverage altogether, this beverage prepares primarily of following steps:
(1) purslane blanching in boiling water, mix with water after draining and pull an oar, then add pectinase enzymatic hydrolysis, go out enzyme, then purslane is kept 10 ~ 20min at 80 ~ 90 DEG C, regulates purslane extract pH to neutral, sterilizing;
(2) by the boiling of fresh jerusalem artichoke stem tuber to slaking, clear water rinses, and mix pull an oar after draining with water, and jerusalem artichoke is starched and is heated to 80 ~ 90 DEG C of maintenance 40 ~ 60min, and sterilizing, obtains jerusalem artichoke juice;
(3) jerusalem artichoke juice mixed by the part by weight of 1:3 ~ 1:5 with purslane extract, add the heavy 3-5% sucrose of mixed juice and stir, anaerobic fermentation is carried out with the inoculum concentration access leavening Lactobacillus plantarum of 4% ~ 8%, filter after fermentation ends, slagging-off, filtrate is centrifugal, gets supernatant and obtains fermented juice;
(4) in fermented juice, add compound stabilizer, after mixing, carry out pasteurize;
(5) fermented juice after sterilization carries out hot filling rapidly, cooling.
In step (1), the blanching time is 1 ~ 2min.Mix according to mass ratio 1:1 ~ 1:3 with water after purslane blanching drains and pull an oar.The addition of pectase is that purslane extract weighs 0.05%.Enzymolysis time is 2 ~ 3h.
In step (2) by boiling under fresh jerusalem artichoke stem tuber 90 DEG C of water bath condition to slaking, clear water rinses, after draining with water in mass ratio 1:3 ~ 1:5 mix and pull an oar afterwards.
The honey that can also add 2% in step (3) while adding sucrose carries out seasoning.Anaerobic fermentation 14 ~ 18h at described anaerobic fermentation conditions is preferably 37 ~ 39 DEG C.
Compound stabilizer described in step (4) is xanthans 0.005-0.015%, guar gum 0.006-0.012%, food additives anti-acid CMC (carboxylic first class sodium cellulosate) 0.004-0.008%, preferred xanthans 0.010%, guar gum 0.006%, anti-acid CMC 0.008%.Pasteurizing temperature is 85 DEG C, and the time is 30min.
Above-mentioned purslane jerusalem artichoke is total to the preparation method of fermented beverage, and the method comprises the following steps:
(1) purslane blanching in boiling water, mix with water after draining and pull an oar, then add pectinase enzymatic hydrolysis, go out enzyme, then purslane is kept 10 ~ 20min at 80 ~ 90 DEG C, regulates purslane extract pH to neutral, sterilizing;
(2) by the boiling of fresh jerusalem artichoke stem tuber to slaking, clear water rinses, and mix pull an oar after draining with water, and jerusalem artichoke is starched and is heated to 80 ~ 90 DEG C of maintenance 40 ~ 60min, and sterilizing, obtains jerusalem artichoke juice;
(3) jerusalem artichoke juice mixed by the part by weight of 1:3 ~ 1:5 with purslane extract, add the heavy 3-5% sucrose of mixed juice and stir, anaerobic fermentation is carried out with the inoculum concentration access leavening Lactobacillus plantarum of 4% ~ 8%, filter after fermentation ends, slagging-off, filtrate is centrifugal, gets supernatant and obtains fermented juice;
(4) in fermented juice, add compound stabilizer, after mixing, carry out pasteurize;
(5) fermented juice after sterilization carries out hot filling rapidly, cooling.
The preparation method of above-mentioned purslane jerusalem artichoke altogether fermented beverage, mainly with purslane extract and jerusalem artichoke juice for primary raw material, add sucrose and honey, access lactic acid bacteria carries out common fermentation, and concrete technical step comprises:
(1) select the purslane that root is cleaned, blanching 1 ~ 2min in the boiling water of 3 times of quality, after draining with water in mass ratio 1:1 ~ 1:3 mix and pull an oar afterwards, then add pectase enzymolysis 2 ~ 3h under 45 DEG C of water-baths of 0.05%, then 90 DEG C of water-bath 30s go out enzyme.Purslane slurry is heated to 80 ~ 90 DEG C and keeps 10 ~ 20min, regulates purslane extract pH to neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.
(2) cleaned up by fresh jerusalem artichoke stem tuber, under 90 DEG C of water bath condition, boiling 40min is to slaking, and clear water rinses, after draining with water in mass ratio 1:3 ~ 1:5 mix and pull an oar afterwards.Jerusalem artichoke slurry is heated to 80 ~ 90 DEG C and keeps 40 ~ 60min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, stand-by.
(3) jerusalem artichoke juice mixed in the ratio of 1:3 ~ 1:5 with purslane extract, add 5% sucrose and 2% honey stirs, with the inoculum concentration access leavening Lactobacillus plantarum of 4% ~ 8%, anaerobic fermentation 14 ~ 18h at 37 ~ 39 DEG C, with 8 layers of filtered through gauze slagging-off after fermentation ends.Filtrate centrifugal treating after slagging-off, the centrifugal 25min of 4500r/min, gets supernatant and obtains clear fermented juice.
(4) clear fermented juice adds xanthans 0.010%, guar gum 0.006% and anti-acid CMC 0.008%, carries out pasteurize after mixing, and sterilization temperature is 85 DEG C, and the time is 30min.
(5) fermented juice after sterilization carries out hot filling rapidly, gets product after cooling.
Jerusalem artichoke pre-treatment all adopts chemical substances such as adding sodium sulfite, ascorbic acid and citric acid to prevent enzymatic browning traditionally, the present invention adopts jerusalem artichoke boiling to the pretreatment mode of slaking to prevent and treat brown stain, both good prevent-browning effect had been reached, turn increase the dissolution rate of synanthrin in jerusalem artichoke, obtain unforeseeable effect.
The leavening Lactobacillus plantarum (Lactobacillus plantarum 70810) used in the present invention is separated from pickles, on July 10th, 2011 in the center preservation of China Committee for Culture Collection of Microorganisms's common micro-organisms, preserving number CGMCC No.2843.
Polyoses content=total sugar content-content of reducing sugar in beverage of the present invention
Phend-sulphuric acid and 3,5-dinitrosalicylic acid system (DNS method) is adopted to measure the content of polysaccharide total reducing sugar and reduced sugar in beverage in the present invention respectively.
In the present invention, purslane jerusalem artichoke omega-3 unsaturated fatty acid assay method is as follows:
(1) esterification process: accurately take purslane jerusalem artichoke beverage 0.3ml g and be placed in 10mL scale sample bottle, add 5mL n-hexane, 3mL0.05% potassium hydroxide-methanol solution successively, be placed in 60 DEG C of water-baths and react 30min, 10mL is settled to distilled water, shaken well, the centrifugal 5min of 10000r/min, gets supernatant and carries out gas chromatographic analysis.
(2) chromatography of gases analysis: Agilen 6890 chromatograph, HP-5 quartz capillary column (30m × 0.32mm × 0.25 μm), carrier gas is N
2, flow is 1mL/min, and detector is FID, and sample size is 1 μ L, and split ratio is 40:1, and injection port and detector temperature are respectively 260 DEG C and 280 DEG C, temperature programming: initial temperature 150 DEG C keeps 5min, rises to 250 DEG C with 10 DEG C/min, keeps 10min.
Below by way of concrete test, character of the present invention and major parameter are described:
1, the screening of synanthrin stripping processing time and temperature in pre-treatment
Take 10g pretreatment (preprocess method is with embodiment 1) fresh jerusalem artichoke excessively in 250mL conical flask, selected solid-liquid ratio is 1:5, and research leaching temperature and time are on the impact of synanthrin dissolution rate.
Table 1 synanthrin stripping experiment screening result
The condition of Girasole synanthrin stripping process is: solid-liquid ratio 1:5, and leaching temperature is 80 ~ 90 DEG C, and dissolution time is 40 ~ 60min.In this condition and range, synanthrin dissolution rate is higher.
2, the screening of sour milk beverage fermentation condition, all the other steps are with embodiment 1.
Table 2 fermentation condition the selection result
The preferred fermentation condition of purslane jerusalem artichoke sour milk beverage is: inoculum concentration 4 ~ 8%, fermentation temperature 37 ~ 39 DEG C, fermentation time 14 ~ 18h.In this condition and range, lactic acid production is remarkable.
3, the screening of sour milk beverage stabilizer formula:
According to characteristic and the pre-stage test result of different stabilizers, select 5 kinds of monomer stabilization agent such as xanthans, guar gum, sodium alginate, anti-acid CMC and agar respectively, with centrifugation rate for index carries out single factor experiment, all the other steps are with embodiment 1.Experiment shows that single stable agent is difficult to reach desirable effect, need consider to use compound stabilizer, therefore selects the good xanthans of stability, guar gum and anti-acid CMC to carry out orthogonal test, to determine optimum proportioning consumption.
Table 3 stabilizer formula screening Orthogonal experiment results
From table 3 range analysis, the stability of xanthans to beverage has the greatest impact, and be secondly anti-acid CMC, what action effect was minimum is guar gum.Show that the best stabilizer is combined as A2B1C3 by orthogonal test, that is: xanthans 0.010%, guar gum 0.006%, anti-acid CMC0.008%.Empirical tests, this parameters combination product centrifugation rate is 0.31%.
4, purslane jerusalem artichoke sour milk beverage is on the impact of alcoholic liver injury protective effect
1. the foundation of acetaldehyde induction HSCs (HSC) multiplicative model
Adopt the method adding different acetaldehyde concentration HSC stimulated effect 24h, set up the isolated cells model of cultured rat hepatic stellate cells.Repeatedly selecting 1.25 times after trial test to increase progressively, is initial concentration with 25umol/L, and concentration of taking the logarithm presents the growth curve of rule to multiplication effect, its irritaiting concentration (EC
50) be 84umol/L.Therefore select acetaldehyde concentration to be the concentration of 84umol/L as the cell model of the in vitro alcoholic fibrosis of experimental rat.
2. sour milk beverage is on the impact of acetaldehyde induction HSC propagation
Cell number is adjusted to 5 × 10
4individual/mL, is inoculated in 96 well culture plates, cultivates 24h, often organizes 6 multiple holes, adds the purslane jerusalem artichoke sour milk beverage of acetaldehyde that concentration is 84umol/L and different extension rate, separately establishes model group and control group.Tetramethyl azo azoles salt (MTT) method is adopted to measure the rate of increase of each group of cell after continuing to cultivate 24h.
As shown in Figure 1, Cell culture invitro research shows the HSC propagation that purslane jerusalem artichoke sour milk beverage can effectively suppress acetaldehyde to be induced.This beverage rejection ability under Xi releases the concentration of Bei Shuo≤10 times is comparatively remarkable, and its maximal percentage inhibition is 63%.
Advantage of the present invention and good effect are:
1) the micro-acid of the pure juice of purslane, more puckery, medium-height grass flavour of a drug are dense, directly prepare beverage taste not good enough, carry out compatibility with jerusalem artichoke juice, carry out lactic fermentation, give abundant flavour and fragrance, effectively can improve mouthfeel.
2) the present invention is preparing in jerusalem artichoke juice process, and by jerusalem artichoke boiling to curing state, not only prevent-browning Be very effective, ensure that jerusalem artichoke juice Color Quality; Also contribute to dissolving and the stripping of synanthrin in jerusalem artichoke cell, improving the inulin concentration in jerusalem artichoke juice significantly, will be a step very necessary in pre-treatment simultaneously.
3) general beverage made of fruits or vegetables fermentation is all first removed filter residue and is fermented, be i.e. fermentation of clear juice.Adopt band slag zymotechnique in the present invention, by lactic acid bacteria metabolism and conversion, farthest utilize the nutritional and officinal compositions in fermentation substrate, compare fermentation of clear juice, the fragrant and purslane of lactic fermentation ferment, jerusalem artichoke delicate fragrance are more dense.
4) fermentation beverage made of fruits or vegetables mainly adopts the Yoghourt Production bacterial strain got through domestication as streptococcus thermophilus and lactobacillus bulgaricus at present, and strain growth is slow, and ferment effect is not good, and taste is inharmonious.Select lactic acid bacteria fermenting agent to be separated the Lactobacillus plantarum from pickles in the present invention especially, make the drink taste harmony and natural obtained, viable count of lactobacillus is high and later stage survival rate is high.Because from the pickles being all plant source, Lactobacillus plantarum will have incomparable superiority on fermentation purslane and jerusalem artichoke.
5) the purslane jerusalem artichoke sour milk beverage prepared in the present invention has merged Polysaccharide from Portulaca oleracea, the prebiotic function of synanthrin and the probiotic action of lactic acid bacteria, and having significant protective effect to alcoholic hepatic injury, is a kind of novel functional beverage.
6) select the purslane of integration of drinking and medicinal herbs and jerusalem artichoke as raw material in the present invention, the sour milk beverage of preparation is rich in the various active compositions such as norepinephrine, omega-3 unsaturated fatty acid, vitamin, Polysaccharide from Portulaca oleracea and synanthrin, have clearing heat and detoxicating, dehumidifying detumescence, to quench the thirst the effects out of the ordinary such as diuresis, human body glycometabolism can also be promoted, keep glucostasis, improve gut flora, strengthen function of intestinal canal, significantly reduce cholesterol, triglyceride levels, have good effect to diabetes, coronary heart disease, hypertension, cardiopathic control.
Accompanying drawing explanation
Fig. 1 sour milk beverage of the present invention is to the effect diagram of acetaldehyde induction HSC propagation.
Detailed description of the invention
In order to understand the present invention more clearly, below in conjunction with example, the present invention is described further.But the detail of embodiment only for explaining the present invention, does not limit the present invention in any way.
Embodiment 1:
Select the purslane 300g that root is cleaned, blanching 1min in the boiling water of 3 times of quality, after draining with water in mass ratio 1:2 mix and pull an oar afterwards, add pectase HC (the LALLZYME HC of 0.05%, LALLEMAND company of France) enzymolysis 2h under 45 DEG C of water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s deactivation.Purslane slurry is heated to 85 DEG C and keeps 15min, regulates purslane extract pH to neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.Get the fresh jerusalem artichoke stem tuber 100g cleaned up, under 90 DEG C of water bath condition, boiling 45min is to slaking.Clear water rinses, after draining with water in mass ratio 1:3 mix and pull an oar afterwards.Jerusalem artichoke slurry is heated to 80 DEG C and keeps 60min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, stand-by.Get jerusalem artichoke juice to mix in the ratio of 1:3 with purslane extract, add mixed juice and weigh 5% sucrose and 2% honey stirs, with the inoculum concentration access leavening Lactobacillus plantarum of 4%, anaerobic fermentation 18h at 37 DEG C, with 8 layers of filtered through gauze slagging-off after fermentation ends, and do centrifugal treating (the centrifugal 25min of 4500r/min).Get supernatant and obtain clear fermented juice, add xanthans, the guar gum of 0.006%, the anti-acid CMC of 0.008% that clear fermented juice weighs 0.010%, mixing, (temperature is 85 DEG C to carry out pasteurize, time is 30min) carry out hot filling rapidly afterwards, cooling gets product.
This enforcement special case jerusalem artichoke purslane of preparing altogether fermentative lactobacillus beverage be dark green, clarifies bright, sour and sweet palatability, and lactic fermentation ferment perfume and purslane, jerusalem artichoke delicate fragrance are dense.Preserve respectively through 4 DEG C and 37 DEG C and be showed no layering in 3 months, almost do not precipitate generation, taste flavor all keeps better, and main physics and chemistry and nutrient content change very little, the results detailed in Table 4.
The main physics and chemistry of beverage and nutritive index in table 4 embodiment 1
Embodiment 2:
Select the purslane 300g that root is cleaned, blanching 1.5min in the boiling water of 3 times of quality, after draining with water in mass ratio 1:3 mix and pull an oar afterwards, add pectase HC (the LALLZYME HC of 0.05%, LALLEMAND company of France) enzymolysis 2.5h under 45 DEG C of water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s deactivation.Purslane slurry is heated to 90 DEG C and keeps 10min, regulates purslane extract pH to neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.Get the fresh jerusalem artichoke stem tuber 100g cleaned up, under 90 DEG C of water bath condition, boiling 45min is to slaking.Clear water rinses, after draining with water in mass ratio 1:4 mix and pull an oar afterwards.Jerusalem artichoke slurry is heated to 85 DEG C and keeps 50min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, stand-by.Jerusalem artichoke juice is mixed in the ratio of 1:4 with purslane extract, adds mixed juice and weigh 3% sucrose and 2% honey stirs, with the inoculum concentration access leavening Lactobacillus plantarum of 6%, anaerobic fermentation 16h at 38 DEG C, with 8 layers of filtered through gauze slagging-off after fermentation ends, and do centrifugal treating (the centrifugal 25min of 4500r/min).Get supernatant and obtain clear fermented juice, add xanthans, the guar gum of 0.006%, the anti-acid CMC of 0.008% that clear fermented juice weighs 0.010%, mixing, (temperature is 85 DEG C to carry out pasteurize, time is 30min) carry out hot filling rapidly afterwards, cooling gets product.
This enforcement special case jerusalem artichoke purslane of preparing altogether fermentative lactobacillus beverage be dark green, clarifies bright, sour and sweet palatability, and lactic fermentation ferment perfume and purslane, jerusalem artichoke delicate fragrance are dense.Within 3 months, be showed no layering through 4 DEG C and 37 DEG C of storages, almost do not precipitate generation, taste flavor all keeps better, and main physics and chemistry and nutrient content change very little, the results detailed in Table 5.
The main physics and chemistry of beverage and nutritive index in table 5 embodiment 2
Embodiment 3:
Select the purslane 300g that root is cleaned, blanching 2min in the boiling water of 3 times of quality, after draining with water in mass ratio 1:1 mix and pull an oar afterwards, add pectase HC (the LALLZYME HC of 0.05%, LALLEMAND company of France) enzymolysis 3h under 45 DEG C of water bath condition, enzymolysis terminates to be placed on 90 DEG C of water-bath 30s deactivation.Purslane slurry is heated to 80 DEG C and keeps 20min, regulates purslane extract pH to neutral by the NaOH solution of 0.1M, in 121 DEG C of sterilizing 15min, stand-by.Get the fresh jerusalem artichoke stem tuber 100g cleaned up, under 90 DEG C of water bath condition, boiling 45min is to slaking.Clear water rinses, after draining with water in mass ratio 1:5 mix and pull an oar afterwards.Jerusalem artichoke slurry is heated to 90 DEG C and keeps 40min, in 121 DEG C of sterilizing 15min, obtains jerusalem artichoke juice, stand-by.Jerusalem artichoke juice is mixed in the ratio of 1:5 with purslane extract, adds mixed juice and weigh 5% sucrose and 2% honey stirs, with the inoculum concentration access leavening Lactobacillus plantarum of 8%, anaerobic fermentation 14h at 39 DEG C, with 8 layers of filtered through gauze slagging-off after fermentation ends, and do centrifugal treating (the centrifugal 25min of 4500r/min).Get supernatant and obtain clear fermented juice, add xanthans, the guar gum of 0.006%, the anti-acid CMC of 0.008% that clear fermented juice weighs 0.010%, mixing, (temperature is 85 DEG C to carry out pasteurize, time is 30min) carry out hot filling rapidly afterwards, cooling gets product.
This enforcement special case jerusalem artichoke purslane of preparing altogether fermentative lactobacillus beverage be dark green, clarifies bright, sour and sweet palatability, and lactic fermentation ferment perfume and purslane, jerusalem artichoke delicate fragrance are dense.Within 3 months, be showed no layering through 4 DEG C and 37 DEG C of storages, almost do not precipitate generation, taste flavor all keeps better, and main physics and chemistry and nutrient content change very little, the results detailed in Table 6.
The main physics and chemistry of beverage and nutritive index in table 6 embodiment 3
Claims (10)
1. a purslane jerusalem artichoke fermented beverage altogether, is characterized in that this beverage prepares primarily of following steps:
(1) purslane blanching in boiling water, mix with water after draining and pull an oar, then add pectinase enzymatic hydrolysis, go out enzyme, then purslane is kept 10 ~ 20min at 80 ~ 90 DEG C, regulates purslane extract pH to neutral, sterilizing;
(2) by the boiling of fresh jerusalem artichoke stem tuber to slaking, clear water rinses, and mix pull an oar after draining with water, and jerusalem artichoke is starched and is heated to 80 ~ 90 DEG C of maintenance 40 ~ 60min, and sterilizing, obtains jerusalem artichoke juice;
(3) jerusalem artichoke juice mixed by the part by weight of 1:3 ~ 1:5 with purslane extract, add 3-5% sucrose and stir, carry out anaerobic fermentation with the inoculum concentration access leavening Lactobacillus plantarum of 4% ~ 8%, filter after fermentation ends, slagging-off, filtrate is centrifugal, gets supernatant and obtains fermented juice;
(4) in fermented juice, add compound stabilizer, after mixing, carry out pasteurize;
(5) fermented juice after sterilization carries out hot filling rapidly, cooling.
2. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, is characterized in that in step (1), the blanching time is 1 ~ 2min.
3. the common fermented beverage of purslane jerusalem artichoke according to claim 1, is characterized in that the middle purslane blanching of step (1) drains to mix according to mass ratio 1:1 ~ 1:3 with water afterwards and pulls an oar.
4. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, is characterized in that the addition of pectase in step (1) is 0.05%.
5. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, is characterized in that in step (1), enzymolysis time is 2 ~ 3h.
6. purslane jerusalem artichoke according to claim 1 altogether fermented beverage, to is characterized in that in step (2) that clear water rinses by boiling under fresh jerusalem artichoke stem tuber 90 DEG C of water bath condition to slaking, after draining with water in mass ratio 1:3 ~ 1:5 pull an oar after mixing.
7. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, it is characterized in that the compound stabilizer described in step (4) is xanthans 0.005-0.015%, guar gum 0.006-0.012%, CMC 0.004-0.008%, preferred xanthans 0.010%, guar gum 0.006%, anti-acid CMC 0.008%.
8. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, is characterized in that the anaerobic fermentation conditions described in step (3) is anaerobic fermentation 14 ~ 18h at 37 ~ 39 DEG C.
9. purslane jerusalem artichoke according to claim 1 fermented beverage altogether, it is characterized in that in step (4), pasteurizing temperature is 85 DEG C, the time is 30min.
10. purslane jerusalem artichoke is total to a preparation method for fermented beverage, it is characterized in that the method comprises the following steps:
(1) purslane blanching in boiling water, mix with water after draining and pull an oar, then add pectinase enzymatic hydrolysis, go out enzyme, then purslane is kept 10 ~ 20min at 80 ~ 90 DEG C, regulates purslane extract pH to neutral, sterilizing;
(2) by the boiling of fresh jerusalem artichoke stem tuber to slaking, clear water rinses, and mix pull an oar after draining with water, and jerusalem artichoke is starched and is heated to 80 ~ 90 DEG C of maintenance 40 ~ 60min, and sterilizing, obtains jerusalem artichoke juice;
(3) jerusalem artichoke juice mixed by the part by weight of 1:3 ~ 1:5 with purslane extract, add the heavy 3-5% sucrose of mixed juice and stir, anaerobic fermentation is carried out with the inoculum concentration access leavening Lactobacillus plantarum of 4% ~ 8%, filter after fermentation ends, slagging-off, filtrate is centrifugal, gets supernatant and obtains fermented juice;
(4) in fermented juice, add compound stabilizer, after mixing, carry out pasteurize;
(5) fermented juice after sterilization carries out hot filling rapidly, cooling.
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| CN201410713542.3A CN104382147B (en) | 2014-11-28 | 2014-11-28 | A kind of Herba Portulacae Jerusalem artichoke fermented beverage and preparation method thereof altogether |
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| CN104382147A true CN104382147A (en) | 2015-03-04 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105147564A (en) * | 2015-09-30 | 2015-12-16 | 上海全丽生物科技有限公司 | Purslane fermentation protoplasm ceramic and preparation method and application |
| CN106819696A (en) * | 2017-01-06 | 2017-06-13 | 华中农业大学 | A kind of persimmon fruit lactobacillus-fermented fruit drink preparation method |
| CN107373264A (en) * | 2017-09-11 | 2017-11-24 | 威海职业学院 | A kind of preparation method of rose white fungus health-preserving beverage |
| WO2021135539A1 (en) * | 2019-12-30 | 2021-07-08 | 山东飞龙食品有限公司 | Fermented beverage and preparation method therefor |
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| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
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| CN102757875A (en) * | 2012-07-15 | 2012-10-31 | 马宁 | Fermented type purslane red wine and application |
| CN102860548A (en) * | 2012-09-17 | 2013-01-09 | 江苏大学 | Jerusalem artichoke juice and active lactobacillus beverage and preparation method thereof |
| CN102986893A (en) * | 2012-12-03 | 2013-03-27 | 山东建筑大学 | Jerusalem artichoke-soybean fermentation beverage and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105147564A (en) * | 2015-09-30 | 2015-12-16 | 上海全丽生物科技有限公司 | Purslane fermentation protoplasm ceramic and preparation method and application |
| CN105147564B (en) * | 2015-09-30 | 2018-08-24 | 北京工商大学 | A kind of purslane proferment pulp cosmetic and the preparation method and application thereof |
| CN106819696A (en) * | 2017-01-06 | 2017-06-13 | 华中农业大学 | A kind of persimmon fruit lactobacillus-fermented fruit drink preparation method |
| CN107373264A (en) * | 2017-09-11 | 2017-11-24 | 威海职业学院 | A kind of preparation method of rose white fungus health-preserving beverage |
| WO2021135539A1 (en) * | 2019-12-30 | 2021-07-08 | 山东飞龙食品有限公司 | Fermented beverage and preparation method therefor |
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| Publication number | Publication date |
|---|---|
| CN104382147B (en) | 2016-09-14 |
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